CSA Harvest: May 22, 2011

fennel

(stems & stalks)

STORAGE: As with most root-like vegetables, I immediately separated the root from the stems & leaves. More matters recommends storage in the refrigerator in a plastic bag for no more than 5 days.

COOKING:  My uncle makes an awesome salad with orange & parmesan that is heavenly!

And, of course this sweet almost licorice-like flavor extends beyond just the bulb at the end: the small, feathery green tops can be used as an herb (similar to dill in texture, but with that sweet licorice flavor).

Yukon gold potatoes

(tuber)

STORAGE: According to More Matters, you should keep potatoes in a cool, dark, well ventilated place for use within 3-5 weeks. Hurrah, tubers for their longer shelf than both squash and leafy greens!  We get these in a biodegradable brown paper bag that is nicely dark and store them in a corner of our counter until we're ready to use them.

COOKING: E made an amazing, slightly-tangy baked egg dish this week, similar to a Spanish Potato Tortilla (Tortilla Española). First, slice your potatoes thinly, briefly sautee them with some onions and then layer this mixture in the bottom of a greased casserole dish. Add some of last week's goat cheese (with some herbs mixed in) on top of the potatoes and onions. For the final layer, sprinkle on some shredded basil, as well as beaten eggs.

A few chunks of these potatoes are also good as a stiffener when you mash turnips, as the turnips are too watery to make a proper consistency for mashed "potatoes".

Yellow crookneck squash

(vegetable fruit)

STORAGE: These types of vegetable fruits (such as squash, eggplant, and tomatoes) don't last as long as sturdier root vegetables (like turnips) but, according to More Matters, you can store it in the refrigerator, unwashed, in a plastic bag, for up to a week.

COOKING: Matthew got me questioning if yellow squash tastes the same as the zucchini (it's close cousin seen below). Here's my take: the yellow squash has a thicker, crunchier rind and a slightly more flavorful (almost sweet) inside flavor. When raw, the zucchini has more of eggplant about it's inner texture, whereas the yellow squash has a firmer texture.

My favorite preparation for these is to slice them into medallions. I either eat them raw (crudité, as the French might say) or I sautee them with some delicious chopped onions, a few sprays of canola and then sprinkle salt on them when they're lightly cooked.

Zucchini

(vegetable fruit)

STORAGE: See crookneck squash instructions above.

COOKING: See crookneck squash notes above.

scarlet queen turnips

(root)

I still really like them raw (they are very smooth), and I think their pretty red color may make them my new favorite turnip (although the sweet baby doll turnips are still delicious).

STORAGE: See May 15 harvest post for details. 

COOKING: In addition to my ideas in the May 15 harvest post, I also tried a simple trick of peeling these turnips and just roasting them in the oven with some canola spray and sea salt. And, because their red skin was SO pretty, I left the top of the root on for this, on the theory that they would look prettier when served.They were good, but I think I prefer my turnips in a soup, if I'm not going to eat them raw.

They are also good in a mash with some potato chunks (as the turnips are too watery to make a proper consistency for mashed "potatoes" by themselves).

Although for a lower-carb version, I use steamed cauliflower instead of potatoes or turnips in my faux "mashed potato" dish.

STORAGE: See May 1 harvest post and May 8 harvest post for details. E. has recently begun cutting off the bottom, cleaning and drying the leaves, and putting them in an open container in the main part of the refrigerator, so they are easier to use quickly.

COOKING: See May 1 harvest post for details.

STORAGE: See May 1 harvest post for details. E. has recently begun cutting off the bottom, cleaning and drying the leaves, and putting them in an open container in the main part of the refrigerator, so they are easier to use quickly.

COOKING: See May 1 harvest post for details.

STORAGE: See May 8 harvest post for details.

COOKING: See May 8 harvest post for details.

STORAGE: See May 8 harvest post for details.

COOKING: In addition to my May 8 harvest post, check out the awesome frittata recipe E found/created under the cooking instructions for this week's potatoes.