Hay, Berries, and Fresh Produce!

Greetings CSA Members,

I hope you have had a great week!

Josh has been super busy trying to finish up the hay. The end might be in sight as we have mowed down the last of our first cutting hay this week, just in time for our new crop of strawberries to arrive – all 17,000 plants! Speaking of berries, the berry season is officially in full swing with both red raspberries and blueberries now available.

This week, we also have some exciting new items for you to choose from, including candy onions and our first cabbage from the field. Additionally, we have plenty of snow peas and sugar snap peas, as well as broccoli and broccolini.

Broccoli vs. Broccolini:

• Broccoli: Traditional broccoli has a large, thick stalk and a dense head of florets. It’s great for steaming, roasting, or using in soups and casseroles.
• Broccolini: This is a hybrid of broccoli and Chinese broccoli with longer, tender stalks and smaller florets. It’s slightly sweeter and is perfect for sautéing, grilling, or stir-frying.

This Week’s Featured Vegetable: Snow Peas Here are some tips on how to store and prep snow peas, along with two delicious recipes to try:

Storage Tips:

• Refrigeration: Store snow peas in a plastic bag in the crisper drawer of your refrigerator. They should keep for up to a week.
• Freezing: Blanch snow peas in boiling water for 2 minutes, then transfer them to an ice bath. Drain and freeze in an airtight container.

Preparation Tips:

• Washing: Rinse snow peas thoroughly under cold water.
• Trimming: Snap off the stem end and pull off the string that runs along the edge of the pod.

Recipes:

1. Stir-Fried Snow Peas:

   • Ingredients:
     • 2 cups snow peas
     • 1 tablespoon olive oil
     • 2 cloves garlic, minced
     • Salt and pepper to taste
   • Instructions:
     1. Heat olive oil in a large skillet over medium-high heat.
     2. Add minced garlic and sauté for 30 seconds.
     3. Add snow peas and stir-fry for 3-4 minutes until tender-crisp.
     4. Season with salt and pepper. Serve immediately.

2. Snow Pea and Chicken Salad:

   • Ingredients:
     • 2 cups snow peas, blanched
     • 1 cup cooked chicken breast, shredded
     • 1/2 cup sliced almonds
     • 1/4 cup sesame dressing
   • Instructions:
     1. In a large bowl, combine blanched snow peas, shredded chicken, and sliced almonds.
     2. Drizzle with sesame dressing and toss to coat.
     3. Chill in the refrigerator for 20 minutes before serving.

We hope you enjoy the bounty of fresh produce this week. Have a great week, and we look forward to seeing you soon!

Best regards,

The Schultz Family