Summer #10 CSA Newsletter Aug 3 - 9, 2025

Stacey Feiner
Aug 6
9 min read

Updated: Aug 8

VEG SHARES - Weekly + "B" week for EOW

LETTUCE MIX (¼ lb) - Store in a plastic bag in your fridge. Often considered a “1st Priority Vegetable” with a shorter shelf life than the other vegetables in your share, however if you put a paper or cloth towel in the bag to absorb moisture, our freshly harvested lettuce will often lasts more than a week! Guide & Recipes

GREEN BEANS (3/4 lb) - Also called Snap Beans. Store these in the fridge and use within a week or maybe a little longer. Try trimming the ends off and then steam them for 6 minutes, dunk in an ice water bath, and serve with butter, salt and pepper. Guide & Recipes

GREEN ROMA BEANS (1 lb) - Also referred to as Romano, Italian Flat Beans, or Italian Snap Beans, Romas are similar to snap beans with a flat shape, sweet flavor, and juicy tender texture. An easy way to use is to snap or trim off the ends and eat as is, lightly cooked to retain their crunchy texture, or cooked until they are extremely tender (a minute or two longer than regular snaps.) These beans are often braised with other summer vegetables and eaten as a side dish, and they can also be added to soups, stews, stir fries, and an assortment of other dishes. Freeze like other snaps. Guide & Recipes

YELLOW WAX BEANS (1 lb) - Similar to Green Beans, these are also snap beans and can be used as such. Store in the fridge and use within a week or maybe a little longer. Try trimming the ends off and then steaming for 6 minutes, dunk in an ice water bath, and serve with butter, salt and pepper. Guide & Recipes

CHERRY TOMATOES (1 pint) - Store them on the countertop if you plan to eat them within a few days. For longer storage, put them in your fridge in a plastic bag. You should try to eat these within a week. They can be roasted or turned into sauce too! Guide & Recipes

MINI BROCCOLI (1 lb green & purple) - More tender with a milder flavor than standard head broccoli, all of the parts of the mini broccoli, also called baby broccoli, in your bag is edible. It can be steamed, sautéed, roasted, stir-fried, or even puréed into a sauce. And while it makes a good side dish when cooked, broccoli can easily be used raw in salads and crudités. Store in your fridge in a plastic bag for a week, although spears will go limp (still edible!) the longer you keep them. You can often revive them by soaking in very cold water for 10 to 20 minutes. Guide & Recipes

CAULIFLOWER (1) - To store: Wrap dry, unwashed cauliflower loosely in plastic and store it in the refrigerator. It will keep for up to a week. To prep: remove the leaves, cut out the hard core. Serve raw on vegetable trays with a thick dip. To steam: cut off florets and steam for 5 minutes. Drizzle with butter and lemon juice. To roast: drizzle with olive oil and salt/pepper, bake at 450 degrees on a foil lined cookie sheet for 20 minutes, then sprinkle Parmesan cheese on top. To freeze: Blanch 2-4 minutes in boiling salt water. Soak in ice water bath for 4 minutes. Drain, let dry, and pack into Ziplock containers.

GREEN CABBAGE - Store this in your fridge. Cabbage keeps for quite a while. (If the outside leaves get yellow or floppy, just peel them off and discard to reveal good cabbage underneath!) Shred it for cole slaw or sauerkraut. Saute it with some garlic and olive oil for a tasty side dish. Guide & Recipes

KOHLRABI - (2) - Store in a plastic bag for up to a month. 6 Ideas for Use: 1. Slice in rounds or sticks for veggie platters, 2. Eat plain with a light sprinkling of salt, 3. Grate into salads or slaws, 4. Steam slices 5 to 10 minutes and drizzle with oil, lemon juice, and dill weed, 5. Slice or cube and add to stir fry or to a hearty soup/stew, 6. Grate and saute in butter with herbs or curry.

CUCUMBER (1 or 2) - Store in the crisper drawer of your fridge in a plastic bag and use within a week or so. Remember these are organic - no need to peel!

TOMATO (red slicer) - Store on your countertop for best flavor. If the tomato is not fully red, wait a couple of days for it to ripen completely. Guide & Recipes

CHERRY TOMATOES (1 pint) - Store them on the countertop if you plan to eat them within a few days. For longer storage, put them in your fridge in a plastic bag. You should try to eat these within a week. They can be roasted or turned into sauce too! Guide & Recipes

SWISS CHARD (1 bunch) - Put it in a bag to store in the fridge. Use within a week. This crop technically falls into the category of “First Priority Vegetables” or ones with a short shelf life - use it within the week for maximum efficiency. To revive limp chard, cut a sliver off the bottom of the stems and soak in very cold water for a few minutes. Guide & Recipes

KALE, RED RUSSIAN (1 bunch) - Store in a plastic bag (a Debbie Meyer Green bag if you have one) keep it in the fridge. Use within a week. This crop technically falls into the category of “1st Priority veggies” If you can’t use them in the next few days, freeze them you can use the stalks too! Every part of the leaf is edible, though really thick ribs take longer to cook, so they're often discarded. The kale can be cooked whole, cut into thin strips, or chopped, depending on your recipe and use. Store in a plastic bag (a Debbie Meyer Green bag if you have one) keep it in the fridge. Use within a week. This crop technically falls into the category of “1st Priority veggies” to be used in the next week. If you can’t use it in the next few days, consider freezing it. Guide & Recipes

FENNEL (1) - Remove the stem and fronds from the white bulb. Store the white bulb in the fridge crisper in a plastic bag. Use within 2 weeks. The fronds have a licorice taste, and can be chopped and frozen for later use in seasoning. The stem is also edible. Chop it up finely for cooking, or flash freeze it. Guide & Recipes

ADIRONDACK BLUE POTATOES (1 lb) - Blue flesh and skin with a slight purple tint. Great flavor, hold color when cooked, and contain lots of healthy anthocyanins. This variety is good for boiling, baking, and mashing, and can be used for brightly coloured salads. Store in a paper bag in your pantry or on the counter for a month. Guide & Recipes

SWEET CORN (3 ears) - Tips may be trimmed to remove bug damage. Sweet corn stores best in its husk in the fridge. It turns starchier the longer you store it, so try to enjoy it in the first 3-5 days. Did you know you can eat corn raw? Just cut the kernels off the cob with a knife, and add to salads. Or that you can throw a whole ear in the microwave for 5 to 6 minutes and easily remove the husks and silks after it cools? Add 2 to 3 minutes for each additional ear depending on how done you like your corn.

GARLIC (1 fresh, not “cured” bulb) - Keep your garlic in a cool, drafty place, ideally out of direct sunlight. A porch, kitchen or garage are all possibilities. You can eat your fresh-pulled garlic whenever you want, but if you’d like to store it for longer than a week or so wait until the stalk is dried down and, you’ll have a “cured” garlic bulb that you can store as normal garlic.

GREEN ONIONS (1 bunch) - Store in a plastic bag in the fridge OR in a glass of water, about an inch deep on the countertop or fridge. Cover tops with a plastic baggie. Change the 2 water periodically. These will store for about 3 weeks. You can use the tops for cooking too — you can even chop them and freeze them for later!

PARSLEY (1 bunch) - Snip the bottom of the stems off and store on the counter in a glass of water. Or if you plan to use it in the next day or so, you can store the bunch in a plastic bag in the fridge.

BASIL (1 bunch) - I’ve found the best way to store basil is to pretend they are cut flowers. Cut the bottoms of the stems off and put in a glass of water on your counter or table. (They make a pretty centerpiece until you are ready to use them!) Basil is great in pesto - - which can be frozen.

CHIVES (1 bunch) - Chives, with long, pencil-like, thin edible leaves with hollow centers and also edible purple flowers, belong to the allium family, making them relatives of onions, leeks, scallions, and garlic. They are typically chopped and are most often used as a garnish but are good on just about anything. Their flavor pairs well with any savory dish. and the bright green color adds visual appeal as well. Note: if added to a dish too early, they will wilt easily. Chives will keep a few weeks in the fridge in a plastic bag although quality will be better if used within a week.

GARLIC CHIVES (1 bunch) - Garlic chives look similar to chives, but their leaves are broad and flat instead of hollow. Their garlicky flavor enhances cooked dishes, particularly ones where the food is slowly simmered in a sauce, such as red-cooked stews or soups, or in stuffing. Use them also to add flavor to stir-fries. They go particularly well with eggs and seafood—you’ll often find them paired with scrambled eggs or prawns.

CHIOGGIA BEETS with Greens (1 Bunch) - Pronounced kee-OH-gee-uh after a town in Northern Italy, and also known as “Candy Cane” or “Bullseye”, Chioggia have an especially sweet and mild earthy flavor—and don’t ‘bleed’ as much as regular beets. You can use them just like red beets. Often put in salads to showcase their eye-catching stripes. If boiling, add a little bit of lemon juice or white vinegar to prevent the stripes from fading! Remove tops and store separately from the roots otherwise the beet roots will soften. Store in the fridge in a plastic bag for months. Guide & Recipes

SORREL (1 bunch) - Kind of a salad green & kind of a herb and in the same family as rhubarb, sorrel’s astringent citrusy flavor adds a little kick to your meal. And its rich in potassium, vitamins Q, B1, and C. A rule of thumb for using - anywhere you’d add a squeeze or two of lemon, sorrel would be good! When heat is added, sorrel breaks down nicely making it a great thickener for sauces and soups. It’s strong flavor pairs well with fatty meats & fish like salmon, creamy dishes, and cheeses. Great cut into thin strips and mixed with other salad greens to eat fresh. Other ideas include using it in soups, sauces, pesto, salads & dressings, potato toppings, hummus, quiches, omelets, crepe fillings, pizza, pasta dishes. 7 More Recipe Ideas Sorrel will last 1-2 weeks in a plastic bag in your fridge. If you wish to rinse or wash, wait until just before using to prolong shelf life.

BEETS (1 lbs) - Store in the fridge in a plastic bag for months. Guide & Recipes

RUTABAGA (1 lb or more) - Nutritious root vegetable with dense sweet-tasting flesh also known as Swedish turnip or neep. When you buy at the store, rutabagas are often coated in wax so they need to be peeled before cooking. Since these are organic and not waxed, peeling is optional. Can be used in hearty soups like beef barley or chicken noodle, stew, and casseroles, boiled, mashed (with potatoes and/or cauliflower, or on their own), and are excellent roasted, either alone or, with other root veggies like carrots, radishes, turnips, potatoes, onions, etc. This long storing veggie can be stored in the refrigerator, in the crisper drawer. Or if you’ll be using within a week or two, these can be stored like potatoes and onions in a cool, dark place on the counter.

DAKOTA BLACK POPCORN (1 lb) - This richly flavored popcorn has a deep purple kernel that pops into a bright white and tender treat. (from Meadowlark Organics)

SMALL RED CAYENNE BEANS (1 lb) - These beans are small, plump, and creamy and are great for soups and stews. We call them the “everything” bean, as they’re a good chili, soup, salad, refried, baked bean. (from Meadowlark Organics)

RAW ROLLED OATS (1 lb) - Packed with flavor and nutrition because, unlike those on the grocery store shelves, they haven't been heat treated. Use as you would traditional rolled oats, in porridge, granola, cookies, crumble toppings, breads, and more. Store in the fridge or freezer. (from Meadowlark Organics)