Week 3: CSA Box

Below are the veggies that made their way into your CSA box this week!

We've included a few links to pictures and a some ideas:

Spinach - One easy way to preserve spinach is to blanch and freeze. We do this by dunking spinach in a large pot of hot water several times, removing from water and squeezing out access liquid. Put into tightly sealed bags or storage containers.

Chard - We all know our greens are delicious and healthy, but did you know Swiss chard as an excellent source of vitamin A on account of its concentrated beta-carotene content. Once inside the body, beta-carotene can be converted into vitamin A, so when you eat Swiss chard, it's like getting both these beneficial nutrients at once. One cup of Swiss chard contains just 35 calories, but provides 109.9% of the daily value for vitamin A.

Spigariello Liscia - Also known as leaf broccoli, it's a favorite amongst Italian chefs and has a flavor somewhere between broccoli and kale. Simply Remove the leaf's center rib — it's as easy as removing the string from a sugar snap pea. The rib's toughness detracts from the delicate texture of the leaves. It is great lightly sauteed w/ a little olive oil and garlic and a little lemon juice at the end (maybe some toasted pine nuts too!)

Beets - We have been anxiously awaiting their arrival! They are tasty roasted at 400 deg., covered in foil until tender (30 min. - 1 hr.), drizzle with a little balsamic vinegar.

Escarole - This recipe just sounded delicious, give it a try: http://tinyurl.com/2fugvxe. Last week for escarole!

Bibb Lettuce

Summer Squash & Zucchini

Broccoli

Garlic Scapes - Last week for scapes for the season - please enjoy your spring delicacy!