2015 Fall CSA – Week 34

Posted by White Oak CSA on Nov 18, 2015, 2:00:00 PM

Week 34

This is an even week and the last week of the 2015 season. Thank you for your continued supported throughout the season. If you’re on Facebook, please head on over to the White Oak Pastures page for up-to-date information on the gardens growing’s on. Holiday meats can still be ordered online and picked up at the farm.

I hope you all have received your CSA application by now. There are a few changes that I believe will benefit everyone and all will enjoy immensely. Please email me to request an application if you have not received one. Thank you to the folks who braved the icky weather two weeks ago and were part of the CSA dinner! It was a wonderful event for both the members as well as us farmers.

If you have questions about the 2016 CSA changes please email me at Mary.Bruce@Whiteoakpastures.com

Organic Share Items       

Sugar Cane: Snacking raw, juicing, infusing, sweetened skewers for kebabs

Storage: Keep in the fridge until ready to enjoy. Wrap both ends in a damp paper towel to retain moisture.

Mustard Greens: falafels, tabbouleh, stir-fry, Spicy slaw, pesto, braised

Storage: Remove rubber band from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Cabbage OR Chinese cabbage: dumplings, pot stickers, raw, salads, sautéed, stews, stir-fry, & wraps.

Storage: Place in a Ziploc in the back of your fridge, outer leaves will wilt. If the outer leaves are wilted, discard outer leaves the inner leaves are perfect!

Radicchio: burgers, fresh salads, sandwiches, braised, raw, wraps

Storage: store in an airtight container.

Carrots: salads, slaw, snacking, roasted

Storage: Place carrots in a zip lock bag, greens can be broken off and stored in separate bag or container.  

Sweet Potatoes: mashed, candied, baked or roasted,

Storage: Store dirty, in dry well ventilated area. Never store near onions.

Herbs: Mint and Rosemary

Topics: CSA (Community Supported Agriculture)

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