Week #10 Food Prep Guide
Tomatoes are here! The earliest in our field is always 'Galina', a large yellow cherry that originated in Siberia, so expect lots of those. We're so excited to be able to offer the new orange mini-pear type 'Flaming Burst' which is so sugary sweet, fruity, and rich. They're sure to be a new favorite and we will grow them every year for the flavor alone!
This is another outstanding berry year, and sure enough, the blackberries in full sun on the new farm site are sweet, juicy, and pretty large in size. We are proud to grow our berries without the use of harmful pesticide sprays and are excited to share them generously in this week's boxes. They're definitely my favorite midsummer food.
We are in the process of putting together our customer waitlist for wholesale blackberries and garlic, and there's still time to get in on our bulk pricing for this uncertified organic, no-till, spray-free produce. Blackberries are priced competitively at $7/lb - less than the cost for fresh at local groceries - and specialty garlic at $10/lb. Be sure to message us or head over to our fresh sheet to place your orders!
We recommend that you set aside 15-30 minutes to unload your produce and do some quick preparations to help your food last as long as possible. Please consider the following preparation tips to make the most of your purchase.
*Wash all produce before use and either scrub or remove the peels.*
*Pickle or freeze anything you don’t plan to cook in 3-5 days.*
Cherry tomato mix. Store on the counter, never in the refrigerator. If you want to use them fresh, simply wash in a 1:8 vinegar to water bath, rinse, and dry before use. If you freeze them, you can actually freeze them whole. When they thaw, the skin skips right off for use in sauces or soups.
Mixed snap beans. Store unwashed in the crisper drawer of your refrigerator and cook as soon as you can, or meal prep by blanching and storing. Wash in very cold water and remove the stem and any fibrous strings before use. To freeze, place blanched beans on a lined baking sheet and partially freeze for 30-60 minutes before transferring to an airtight container.
Blackberries. Wash in a 1:8 vinegar to water bath for about 10 seconds, then drain and rinse. Gently dry them with a paper towel, then store in an airtight lidded container that has been lined with a fresh paper towel. Anything you won't use in 3-5 days should be stored in the freezer. To freeze, place washed and dried berries on a lined baking sheet and partially freeze for 30-60 minutes before transferring to an airtight container.
Summer squash. Keep the squash whole, dry, and unwashed in a paper towel-lined zip top bag and place them in the crisper drawer of your refrigerator. We find that they often keep for a week or more this way for fresh preparations. Alternatively, we find that the best way to freeze it is to wash, grate, and measure in pre-portioned packages for smoothies or quickbreads. For baking, be sure to fully thaw and squeeze out the excess moisture before combining with your batter.
Scallions. Untie the bunch. Place in a mason jar or cup (5-8” in height) and add a few inches of clean water, just enough to cover the roots and bulb of the scallion. Drape a plastic bag loosely over the top of the leaves, allowing some air to circulate. Scallion bulbs can be replanted in your garden or even in a small indoor pot and will regrow.
Garlic. Store on the counter in a dry spot out of direct sunlight. Cool moisture, like in the refrigerator, will encourage the garlic to sprout which gives the cloves a bitter flavor. Stored properly, garlic can last for a few months. This variety is ‘German White’ and is known for its very large cloves and hot flavor.
Herbs x2. Place the bunch in a mason jar or cup and add a few inches of clean water, just enough to cover the bottom couple of inches of the stems of the herbs. Drape a plastic bag loosely over the top of the leaves, allowing some air to circulate. If your kitchen is warm, put them in the back of your fridge. If you won't use them within a few days, freeze chopped herbs into ice cube trays topped with olive oil.