Farm Grown Goodness is headed your way!
This week’s box contains:
Farm Grown: Carrots, Kale, Lettuce, Pickling Cucumbers, ‘Bianca’ Peppers, ‘Bella’ Eggplant
Not The Farm Grown: Lemon
A cold rinse for the lettuce when you unpack it will help it retain some of it's moisture it may have lost after picking. We don't have a fancy hyrdo-cooler like the commercial farms, but we do give it an ice bath after we pick it. Wrap in a dish towel and keep in the fridge until ready to use- best if used within 5 days.
Kale should be cared for the same way as the lettuce. Prior to using, rip the leaves off the stems and discard the stems- they can be a little tough.
Bianca Bell Peppers are our white bell pepper- sweet little beauties should be kept in the fridge.
Bella Eggplant- one of my favorites of the all eggplants we grow! You know how to tell a just picked eggplant? It should be firm, not squishy and when you slice it- it should feel like you're cutting an apple. This variety is a little sweeter than the classic purple- great on the grill with olive oil, balsamic and salt and pepper!
Carrot tops should be removed from the bottoms so they don't draw moisture out of the roots. They tops can be made into pesto, or sauteed- but often not eaten. Store carrots in the crisper section of the fridge for up to a week before they start to dry out
Pickling cucumbers don't have to be pickled to be enjoyed! Great sliced or simply for snacking- they are best kept in the crisper section of the fridge.