Taste & See
Taste & See is a web series cooking show we created based on the items that come in your CSA box! These are short films that will tell you how to do everything from prepping your vegetables to roasting a full chicken. Click the link below where you will be taken to our Taste & See channel on Vimeo where you will be able to watch over twenty episodes on Farm58 cooking knowledge.
In the spring and early summer we harvest beets in bunches with their leafy tops. They are small, tender and come with wonderful edible greens. During the fall & winter you will receive larger beets without tops in your share for storage.
• Cut off stems one inch from the crown
• Refrigerate the unwashed beet roots
• Summer beets will stay in good condition for 2-3 weeks
• Wash and spin greens and place in a plastic bag in the refrigerator
• Greens are best when eaten within 3 days
• Raw beets can be grated into a salad
• Scrub the beet clean, no need to peel
• Bake the beets to enhance their natural sweetness. Slice the washed and unpeeled beets into 1inch thick slices. Arrange slices on a lightly oiled baking pan and season with thyme or tarragon. Add a small amount of water or apple juice and cover with foil. Put in oven at 350degrees for 25 minutes until fork-tender
• Beets can also steamed and boiled. Scrub beets clean but leave skins on until after cooking to minimize color and flavor loss. Run whole, cooked beets under cold water and rub off the skins. 1 '12 inch beets take 30 minutes to cook in steam and 15-20 minutes in boiling water. Serve whole, sliced or grated.
• Toss grated beets with grated carrots, apples, oil and vinegar dressing. A touch of plain yogurt makes for a wonderful color transformation.
• The greens can be steamed, sautéed, and mixed with pasta with cheese.
Bok Choi is a very mild Asian cooking green. It can also be called bok choy or pak choi. It is a cool weather crop and is grown in the spring and fall.
• Wrap bok choi is a damp towel or put it in a plastic bag and store in the hydrator drawer of the refrigerator.
• Store for up to one week, leaves will wilt if allowed to dry out
• Separate stalks from main stem and rinse leaves and stem. Pat dry.
• For stir-frying, separate green leaves from the white stalk. Chop stalks into 1 inch wide diagonal chunks. Cut leaves into small pieces.
• The stem needs to be cooked a few minutes longer than the leaves.
• Bok Choi makes a great stir-fry. First sauté onions until they begin to soften. Then add the Bok Choi stems, tofu chunks, soy sauce, and grated ginger root. Add the bok choi leaves last. Serve with rice or noodles.
• Sauté or steam bok choi and toss with a favorite marinade.
• Toss cooked bok choi with a light coating of toasted sesame oil, soy sauce, and rice vinegar
• Keep unwashed, trimming only the large leaves
• Store in a perforated, plastic bag in the refrigerator
• It will keep fresh for several days
• First rinse the broccoli
• If necessary, soak upside down in cold, salted water
• Broccoli will take 8-15 minutes to s team, 4-8 to blanch. Test for doneness by piercing the stalks with a knifepoint. The knife will pierce easily, but the broccoli should remain crunchy. If you plan to use it later, cool by plunging immediately in cold water. Drain and pat dry.
• Steam or blanch broccoli before sautéing or stir-frying
• The stalks and stems of the broccoli are edible, too. They cook in the same amount of time if you peel the outer skin. Insert a paring knife blade under the skin at the base and pull up. The skin pulls off easily, breaking off at the buds. Cut stalks into think strips or diagonal slices for soups or sautés.
• Combine cooked broccoli with garlic and olive oil, sprinkle with cheese
• Add to pizza, quiche, and pasta dishes.
An unusual, medium-sharp flavored green widely grown in Italy. It has edible stems, green leaves, and small broccoli-like buds that open up to yellow flowers. We usually harvest the leaves when they are young & tender before the plant forms the buds.
• Spin dry or pat dry greens and place in a plastic bag and refrigerate
• Greens will hold their flavor for up to a week
• Rinse leaves and pat dry
• Remove greens from the larger stems and chop
• Chop stems, some people like to pound the stems to make them tenderer
• 2-3 inch pieces take about 5 minutes to s team
• Sauté chopped garlic in olive oil for a few minutes and then add the chopped stems and continue to sauté for a few more minutes. Then add the chopped greens and a few tablespoons of water and cover. Cook for 3-5 minutes until greens turn dark green and tender but not mushy.
• Mixed steamed or braised broccoli rabe with pasta and serve with grated parmesan cheese.
You will receive 4 types of cabbage in your share. Early in the season you will receive arrowhead & baby green cabbage. Mid-season you will receive red cabbage. In the late season we will distribute green cabbage for winter storage. We ship the cabbage with the outer leaves to protect the head from bruising.
• Refrigerate cabbage in a hydrator drawer. Do not remove the outer leaves before storage.
• Once the cabbage has been cut s tore in a plastic bag.
• Trim off outer wilted leaves & quarter the head. Then remove the core.
• For salad or coleslaw thinly s lice the cabbage & toss with a vinaigrette or make a creamy dressing with plain yogurt, vinegar, honey, dill, & salt. Add grated carrots or other veggies.
• For steaming cut wider slices & cook for s-6 min. Top with butter or grated cheese.
• Sliced cabbage sautés & stir-fries well. Adding sliced onions or apples helps reduce the gaseous
• qualities of cabbage.
• Finely shredded red cabbage is a colorful addition to green salads.
• Boil cabbage for 5 min with chopped onion & add to mashed potatoes
The early carrots are a smaller, more tender variety and are harvested in bunches with their tops. The late fall and winter carrots are varieties especially chosen for their ability to hold moisture and retain sweetness even after months in cold storage.
• Twist off tops & refrigerate carrots in a plastic bag.
• For long term storage, pack carrots with moist sand & store in a cool (but not freezing) location.
• Scrub carrots under running water. Peeling removes the nutrients located just under the skin.
• Eat carrots raw to receive the most nutrients, cut into sticks or grate into many types of salads
• Slice & steam for several min or sauté in butter, top with honey for a sweet dish.
• Add to soups, stir-fries, stews, & casseroles.
• Steam & puree carrots add cream, onions, leeks, freshly grated ginger, or soy sauce for a simple soup.
• To roast carrots, cut in large chunks, dot with butter & place in an oven-proof dish. Cover & bake in oven for 40 min.
• You can also simmer the carrots in a stock instead of butter.
Chard is harvested as a green, leafy vegetable. Chard is in the spinach family but contains no oxalic acid, which makes it easier for us to absorb the nutrients from the chard. These greens are high in vitamins A, E, & C and the minerals iron & calcium.
• Place chard in a plastic bag in the hydrator drawer of the refrigerator.
• Chard is best if eaten within 5 days.
• If leaves are large & mature, remove the stem to cook separately.
• If the greens are young, cook whole.
• Use in place of spinach in most recipes.
• Sauté the leaves in garlic butter or olive oil & garlic.
• Steam large stem pieces for 8-10 min. & leaves for 4-6 min.
• Raw baby leaves are great in green salads.
• Toss steamed leaves with olive oil, lemon juice, salt & pepper. OR with sesame oil, rice vinegar or soy sauce.
Collards contain 8 times as much Vitamin A as cabbage & twice as much as broccoli. There is more vitamin C in a serving of Collards than in a glass of orange juice. Collard greens become sweet after frost. Kale and collards can be interchanged in recipes.
• Store in a plastic bag in the hydra tor drawer in your fridge.
• Will keep well for up to 2 weeks, but best when fresh.
• Slice out the main rib & slice it into chunks. Slice the leaves into strips.
• Sauté garlic in olive oil, add sliced collards with a bit of water, cover & braise until collards become bright green, about 10 min. Top with tamari, balsamic vinegar, or toasted sesame oil.
• Add collards to stir-fry.
Cucumbers are mainly water and once they are harvested they tend to shrivel very fast (for this reason, most commercial cucumbers are sold waxed). Cucumbers help replenish the fluids & minerals we Jose during the hot summer months. Cucumbers can be an effective skin conditioner because they are high in vitamin E. Try rubbing an end slice or a peeling to your face for a refreshing experience.
• Store cucumbers in the hydrator drawer of your fridge for up to 1 week.
• Sliced cucumbers deteriorate very quickly.
• Add cucumber slices to a sandwich.
• Use grated cucumbers in Italian dressing.
• Toss sliced cucumbers with plain yogurt or mayo, fresh dill or dried & salt & pepper.
• Toss sliced cucumbers with your favorite vinaigrette dressing.
One of the nightshade families of vegetables, which also include peppers, tomatoes and potatoes. These plants like to grow in warm conditions and for this reason we plant them out in a bed prepared with black plastic which traps and holds the warmth in the soil.
• Eggplant is best eaten fresh. Best is stored at a cool room temp. & not in the fridge.
• Eggplant can be peeled but isn't necessary, especially with the skinny Asian varieties.
• Slice eggplant & lightly salt. Let sit for Hl-15 min. the squeeze out excess liquid. This reduces the amount of oil needed to cook the eggplant.
• Top pasta with sautéed eggplant.
• Grill slices of eggplant with other vegetables.
• Dip chunks of eggplant in flour or in eggs & seasoned breadcrumbs. Sauté in hot oil until lightly brown. Season with herbs, garlic, grated cheese, etc.
• Add to stir fries or pasta sauce.
• Store unwashed in a perforated plastic bag in the refrigerator
• Best when eaten within a week
• To prepare, break off the top of the bean at the stem end
• Best when blanched or stean1 for 5-10 min
• Beans are done when the color begins to brighten & become tender (not soft or mushy)
• If you serving the beans cold in a salad, cook them less so they stay crisp
• Flavor with butter, lemon juice, sautéed onions, or herbed vinaigrette
Kale is extremely hardy and will take us through the coldest days of fall and early winter. It develops a slight sweet flavor when it goes through a frost. It is a very nutritious veggie, high in vitamins A, C, & the mineral calcium. Kale has the highest protein content of all the cultivated vegetables.
• Store in a plastic bag in the fridge for up to a week
• Be sure to wash leaves well as soil sticks in the nooks & crannies on the leaves
• Cut out the tough mid-rib
• Chopped kale leaves take about 7-Hl min to steam & slightly longer to sauté
• Toss steamed kale with sautéed garlic & tamari.
• Add sautéed kale to mashed potatoes, omelets, quiches, & casseroles.
Leeks differ from onions in developing more of a layered stalk versus a round bulb. They are milder in flavor and tougher in texture than the onion.
• Refrigerate leek unwashed with roots attached fro up to two weeks. Wrap tightly in plastic so the flavor isn't absorbed by other foods.
We grow a wide variety of head lettuce and salad mix.
• Place the lettuce in a bath of cold water and swish it a round and then spin dry before storing.
• Store the lettuce in a plastic bag in the fridge. Storing the lettuce with a paper towel will often keep the lettuce from becoming soggy.
• Cut leek almost in half lengthwise. Dirt collects between the layers so run the leek under lukewarm water to rinse out the dirt. Be sure to move the layers and check for dirt.
• Strip off any damaged outer leaves and trim off the roots.
• You can use most of the green leaves just trim off the very tips.
• Lightly sauté leeks alone or with other veggies.
• Add leeks to quiches, egg dishes, casseroles, stews, stocks, and stir-fries.
• Add cooked leek to mashed potatoes.
• Puree cooked leeks for a soup base.
Because of the long growing season required for onions, they are the first seeds to be started in the greenhouse in late February. We harvest one variety as fresh green onions. These onions will not store well By late August or September we will have the other two varieties pulled up and sun-curing for a few warm, dry days out in the field, before bringing them in to the greenhouse for the final cure. Then they are put in large bins and stored in the bam for distribution. Alisa Craig is the white onion we grow for fresh use. Mercury is a red, storage variety and Gunnison is the firm, yellow-skinned onions we will grow for winter use.
• Keep the fresh onions in a plastic bag in the fridge. The green leaves can also be used like scallions.
• Ideal conditions for storage onions are 40-soF and low humidity, otherwise, if onions are stored with warmth or moisture they will tend to sprout.
• For ease in cutting onions, cut a bit off of both ends and cut onions in half from top to bottom. If necessary, cut out the core from the base. Peel skin off with the edge of your knife and lay the cut surface down on the cutting board. Keep the onion intact while you make length-wise slices from one side of the curved onion half to the other. Then rotate the onion a quarter turn and make crosswise slices. If you can manage to hold the form intact you will end up with a uniformly chopped onion.
• Many and varied are the dishes seasoned with onions: quiche, soup, stew, grain-based casseroles, and vegetable stir-fry
• Save onion skins for the stock pot
• Cut a whole onion into quarters and then half the quarters to make wedges. Bake these on an oiled baking pan with a bit of liquid (water, vegetable stock, apple juice) added to prevent sticking. Season with dried thyme or rosemary, cover with foil and bake at 350-400 F for 30 minutes. Alongside the onion wedges, prepare other root vegetables (carrots, potatoes, parsnips, rutabaga, sweet potatoes) and bake these together.
All green peppers are unripe red or other colored peppers. We grow green to red bell peppers and "Italia" peppers, which are long and thin. This variety turns red and sweet quickly and is great for roasting. Peppers are high in iron and vitamins A,C, and E.
• Ripe peppers spoil faster than green peppers.
• Store in the fridge for up to a week, unwashed
• For greatest nutrient retention eat peppers raw
• Add raw strips to salads and sandwiches, eat strips with your favorite dip
• Roast peppers, place red pepper over hot coals or an open flame on your grill. Toast it, turning often, until the skin is evenly blackened. Place pepper in a brown bag for 10 min. to steam. Skin will peel off easily with a knife.
• Marinate and grill peppers.
Potatoes are one of our most popular crops. If eaten with the skin on potatoes are high in potassium. If combined with meat, dairy, or grains they will form a complete protein. Potatoes are a good source of complex carbohydrates.
• Refrigerate baby new potatoes if not used within 2-3 days
• Most potatoes will hold at room temperature for up to two weeks.
• Store potatoes out of the light or skin will turn green.
• For long storage, keep potatoes at 45-50 degrees Fin a dark, humid place
This is the first root vegetable of the season, offering bright color to your first share.
Radishes are in the brassica family (broccoli, cabbage family) having that familiar mustardy bite.
• Store radishes for up to 2 weeks in a plastic bag for damp cloth in the fridge.
• Slice or grate raw into salads
• Do not peel, just scrub clean
• Use in soups or stews
• Steam radishes for 8-12 minutes until tender but not mushy. Roll in butter and salt and pepper
• Use radish green like any other cooking green
• Add radishes to stir-fries
Scallions a real nice addition to the early shares in the spring. They can be eaten raw or added at the last minute to cooked dishes. They have a much milder flavor than onions.
• Pat dry and store in a plastic bag in the refrigerator
• The white and green parts of the stem are both edible.
• Cut off the root tips and discard.
• Chop into fine pieces and add to salads, dips, and salad dressings
• Sprinkle onto finished stir-fries or soups
• Add to omelets and quiches.
Spinach is a nutritious green, although the nutrients are hard to absorb due to the oxalic acid found in the green. It is high in vitamins A and C. Vitamins are best retained with little or no cooking.
• Dunk spinach in a cold-water bath and then spin dry
• Store in a damp towel in a plastic bag for up to 1 week.
• Steam spinach for s-8 minutes
• 2-3 lbs. of spinach cooks down to 2 cups
• Toss with olive oil, lemon juice, diced garlic, fresh basil leaves, and feta cheese for a salad
• Toss tender raw leaves into pasta
• Add spinach to quiche, lasagna, or other baked dishes
• Substitute spinach for chard in other recipes
SUGAR SNAP PEAS
Eat these peas in the pods. They are best just after they are harvested before the sugars turn into starch. They are a good source of vitamins A, C, K, and the B's, along with being high in vegetable protein, carbohydrates, and fiber.
• Use as soon as possible. Refrigerate in a plastic bag for 3-4 days. Storing peas will cause them to lose some of their sweetness and crispness.
• Snap peas need stringing. Snap of the stem tip and pull downward to remove the string
• Cook quickly, no more than 2 minutes. Add butter or serve plain.
• Add to stir-fried or chilled marinated vinaigrette style salads.
SUMMER SQUASH: ZUCCHINI AND YELLOW SQUASH
Tastiest when fresh and relatively small sized. They dehydrate rapidly. Summer squash is easily digested, nourishing and cooling, perfect for July and August. They are also a good source of vitamins and calcium.
• Summer squash dehydrates quickly. Store in the hydrator drawer of your fridge for a few days.
• Try raw summer squash cut into stick with your favorite dip or in salads.
• Cut into chunks add to summer soups and pasta sauce.
• Grill thick slices for 3-4 minutes over hot coals, then s-8 minutes on the side of the grill. Baste with marinade.
• Sauté onions in butter or oil, add summer squash and sugar snap peas. Then top with parmesan cheese and serve over pasta.
• Stuff patty pan squash with buttered fresh breadcrumbs sautéed with garlic and fresh herbs. Heat through and serve.
• To remove excess water and prevent soggy, cooked dishes: Lightly salt the grated or
thinly sliced squash. Place in a colander and let stand for 30 minutes. Some water
will exude during the resting period. Much more will come out when squeezed or patted with paper towels. If you wish, rinse to remove the salt.
We cure our sweet potatoes in the greenhouse for a few weeks to improve their sweet flavor and their ability to store.
• Store in a cool dark place for about a month
• Do not wash until just before you use them
• Sc111b well before cooking
• The skin is edible so you don't need to peel them
• Bake sweet potatoes whole at 350° until soft when pricked with a fork. Split open and add a pat of butter
• Slice sweet potatoes into chunks and toss with olive oil, thyme, salt, and pepper. Roast at 350° for about 45 minutes. Add chunks of potatoes and carrots for a winter root bake.
• Chop sweet potatoes into very small cubes. Heat butter in a sauté pan and add sweet
potatoes. Add cinnamon and ginger and sauté until soft and tender. Serve with rice.
• Sweet potatoes go well with butter, cinnamon, orange, ginger, brown sugar, maple syrup, pecans, and walnuts.
Tatsoi is a very mild Asian green that can be eaten in salads or sautéed. It is a nice replacement for spinach, as it doesn't have that sharp bite like spinach. We have found it to be a favorite with kids because of its mild flavor.
• Wash and spin-dry before storing in a plastic bag in the refrigerator
• Best if used with-in one week.
• Small, tender leaves can be added to salad mix for extra flavor
• Add to your sandwich, burrito, or omelets.
• Sauté with garlic for 2-5 minutes and add to pasta with grated cheese.
• Add at the last couple of minutes to your stir-fry
• To braise sauté garlic for 2-3 minutes then add tatsoi and a few tablespoons of water.
Cover and cook for 2-5 minutes. Watch for the green color to brighten. If cooked much longer the greens will be mushy.
• Toss braised or sautéed tatsoi with sesame oil, rice vinegar, and soy sauce. Sprinkle with toasted sesame seeds.
Tomatoes are second in popularity only to potatoes in the United States. We grow small salad tomatoes, cherry, plum, and heirloom varieties.
• Hold tomatoes at room temperature for up to 1 week
• Cut tomatoes deteriorate quickly
• Not fully ripe tomatoes will continue to ripen stored out of the sun at room temperature
• Make sauces, salsas, and purees for winter eating.
• Sauté, bake, broil, grill, or eat them raw
• Slice tomatoes and arrange on a plate. Drizzle with olive oil or a vinaigrette, chopped fresh basil or parsley and salt and pepper.
• Add tomato chunks to summer soups and pasta sauces
• Sauté plum tomatoes and add to an omelet
• Hollow-out partially, stuff and bake or grill
• Roast halved tomatoes on a lightly oiled baking pan in at 250 in oven for l hour (season with minced garlic and fresh, chopped basil before you pop them in the oven)
SPRING (BABY) TURNIPS
Turnips are in the brassica (cabbage) family. They are one of the most ancient and globally used vegetables. The baby turnips in the spring are sweet and their greens are tender and delicious. Both the root and the greens are good sources of vitamins and minerals.
• Store turnips unwashed in plastic bag in the fridge for 1-2 weeks
• Store the greens separately in a damp cloth or a plastic bag. Use as soon as possible
• Scrub turnips with a vegetable brush. No need to peel
• Grate raw into salads and slaws
• Steam 1-inch slices for 12-15 minutes
• Bake turnips for 30-45 minutes at 350 degrees F basted with butter
• Roast along with roasting meats
• Sauté garlic in olive oil, then add thin slices or turnips, when the turnips are almost done, add the turnip greens. Sauté until greens are bright green but not mushy. Serve with tamari.
• Dice turnips and add to soups or stews or stir-fry
• Mash turnips like potatoes
• Use turnip greens as you would other cooking greens
Winter squash has 10 times more vitamin A than summer squash. Winter squash varieties are mostly interchangeable in recipes. Although the many different types of winter squash look quite different on the outside, their flesh is quite similar.
• Winter squash will store at room temperature for at least a month
• Store for several months in a cool (50-55 degrees) and dry location
• 1lb of trimmed raw squash equals 2 cups cooked squash
• Boil or steam 1-2 cubes for 15-20 minutes. You can peel before or after cooking, but let it cool first
• Mash cooked squash with butter
• Add chunks to stews and soups
• Cut in half carefully lengthwise, scoop out the seeds. Place flesh down in a baking dish. Bake at 350 degrees for 30-60 minutes depending on size.
• Butternut squash are a good substitute for pumpkins in pie
• Add butter and maple syrup or brown sugar to bake squash
• Cook squash chunks along side roasting meats.