CSA members will receive 6-8 items from
the following list)
CELERY – FIELD CUT – NOT BLANCHED – VERY AROMATIC
FRESH CUT HERB
WHITE GOURMET TURNIPS W/ TOPS
WINTER ACORN SQUASH
Farmers Fork- from Farmer Pam
We hope you enjoy the box today – we are happy to have a few tomatoes & love having the leafy greens back now that we have a little cooler weather.
The celery is not sprayed with any shelf stabilizing chemicals – so keep it wrapped & in the fridge. It is not blanched so there is a wonderful intense flavor. You can trim the bottom off & place the stalks in a container of water to firm it up – this would be good if you are enjoying the heart of the celery fresh & raw.
If you have children in the house you may want to have a small farm lesson – trim off the bottom of the celery & place the ‘stump’ in a small bowl with some water – the celery will regrow – you can cut & use at any time.
Don’t forget to save your leaves – rinse and pat dry – then dry using your favorite method – on a towel on the counter, in the sun, in a dehydrator or the oven. Store in a glass jar – use to flavor soups & casseroles.
Celery may also be lightly sautéed and frozen – just don’t use too much oil or butter. Place in tight container, freeze, use within a couple of months.
I enjoyed a spinach & nectarine salad this morning –
The kale, carrots, radishes & tomatoes can be combined with wild rice, quinoa or white beans to make a nice refreshing soup.
Please send us your recipes & tips so we can include in our newsletter. You will be receiving the newsletter later this week – recipes & ideas –If you don’t see it please let us know.
- olive oil
- garlic powder
- 2 tbsp Italian seasoning
- sea salt
- 4 tbsp sugar
- bread crumbs
- 4 eggs
CELERY CASSEROLE- Genius Kitchen
- 3cupscelery, sliced 1/4-inch thick
- 1(8 ounce) can water chesnuts
- 1(10 3/4 ounce) can cream of mushroom soup
- 1⁄4cup butter
- 1cup crushed Ritz cracker
- 2ounces slivered almonds
- Preheat oven to 350°F.
- Cook celery in salted boiling water for 7 minutes and drain.
- Combine with water chestnuts and soup, pour into a greased 1 1/2 quart casserole.
- In a sauté pan, melt butter, add cracker crumbs and almonds and stir until well mixed.
- Sprinkle over celery mixture and bake for 30 minutes.
Dear CSA members in Greenbelt,
Greenbelt’s Zero Waste Circle’s Organics Task Force has developed a quick 5-question survey for Greenbelt residents. We want to know if you would be interested in a program to collect food scraps for composting, which would divert them from the landfill. If there is enough interest, we hope to work with the city to explore establishing a pilot program.
Please answer this survey, which should take you less than a minute to complete.
As compost pioneers in Greenbelt, we value your input.