This Week’s CSA Box

Veggie Tips

Black-Eyed Peas:  You will need to shuck these out of their pods — they are often used in southern cooking, stewed with onions, garlic and pork! You should not need to soak them.  They are quite fresh and can be cooked for a short time, until soft in boiling water. Our archive includes 2 recipes (Black Eyed Pea Salad and Black Eyed Peas with Roasted Eggplant)  that are a good way to enjoy the black-eyed peas from your box, the first one has some helpful hints about getting the peas out of their pods.  

 

Eggplant:  Eggplant will pare well with your Black-Eyed Peas.  Our archive is full of great eggplant recipes.

Grapes

Chard:  The green have started!  Not long ago we were posting photos of our interns transplanting these into the ground… Now, just a few weeks later we have them ready to put in your boxes.  The weather has been lovely this week, not quite as cool as you usually think about for growing greens, but definitely better than triple digits!

Butternut Squash: This is the most common of the winter squash, and a favorite of chefs because its great flavor and smooth texture is pared with a small seed cavity, so you get a lot of squash from one fruit.

Shallots: With their delicate flavor, I like shallots even more than onions and leeks.  They don’t have a strong flavor, but can melt right into a dish and give the whole thing a subtle depth.

Cherry Tomatoes:  We hope that you are enjoying all of the cherry tomatoes that you are getting.  They are fun to put on your morning eggs and quesadillas, sandwiches, salads and stir fry.  The late inclusion of cherry tomatoes in the boxes has become something of a pattern — the same thing happened last year!