Clockwise, from upper left corner: Spinach, spicy salad mix, belle isle cress, mixed mushrooms (crimini, shiitake, white button*), scallions, arugula, garlic, baby carrots, joi choi (large share pictured). *USDA Organic from Mother Earth in Landenberg, PA
Use first (will keep about a week in the fridge): arugula, spicy salad mix, scallions
Store a little longer (about 2 weeks): cress, joi choi, spinach, mushrooms
Store very well (a month or more): garlic, carrots
While your produce is super fresh, it has not been washed! Please take care to wash your vegetables well before enjoying.
Happy Spring! And Happy Week 6 of the Spring CSA!
How many of you one-upped your green beer drinking friends on St. Patrick’s day?
“Pssht, you think that’s very green! You should see my CSA box!”
This week we continue the trend with lots of leafy greens!
Who’s who? Belle Isle Cress (left), makes an excellent substitute for its sister plant, water cress. Legend has it that a group of Portuguese sailors shipwrecked on Belle Isle of Canada, and survived the winter by eating its native cress. We’re guessing they left much healthier (and with less scurvy) than when they arrived! Arugula (right), is lovely in soups, salads, atop pizza, or in pesto! Both are loaded with vitamins A, C, E and K, and will help you stay healthy through the remainder of cold season, not to mention, keep you safe from developing scurvy! Yar, matey!