Ploughshare Farm Guide to CSA Living Page - 1 · Ploughshare Farm Guide to CSA Living Page - 3 The Basics of Pickup The Drop Site: The drop site is the location where your vegetables

Ploughshare Farm Guide to CSA Living Page - 1

“Getting the Most Out of Your Ploughshare Farm Share: A Guide to CSA Living”

Contents

Page 1 - 2

Page 3 - 4

Page 5 - 6

Page 7 - 16

Page 17 - 19

Introduction

The Basics of Pickup

How do I Eat All these Vegetables?

Tips on Storage: How to Store Your Produce

Pantry List

The Purpose of this Guide

Congratulations! You have joined Ploughshare Farm and are hopefully looking forward to an excitingseason of organic fruits and vegetables. This CSA Living Guide is intended for both veteran membersand people who are new to Community Supported Agriculture. The Guide is intended to help youfully utilize your crop share by providing tips on how to retrieve, cook, store, and enjoy your share.

The tips and advice presented throughout this CSA Living Guide were collected from our membersand are intended to help you through the season. Perhaps the foremost reason for providing you withthis Guide is to make your Ploughshare Farm experience a grand one, so you can look back at apositive healthy experience and renew your membership.

Changing Your Lifestyle and Learning to Eat in the Season

People know fruits and vegetables are some of the healthiest foods, yet for most of us, the significanthurdle in fully utilizing your crop share is changing your diet. Rest assured, if you can adapt to eat theproduce in that weekly box, you will be eating healthy. However, this dietary change is also a lifestylechange because if you eat the contents of that weekly box, you will begin to rely less upon the aisles ofthe grocery store and begin to primarily eat food that is in season.

Many of us fail to understand there is a natural rhythm to food production because supermarkets provideus with almost anything we want at any time of year. We are able to find watermelon and lettuce inDecember because refrigerated semi-trucks carry these goods one or two thousand miles to Minnesotafrom warmer climates. Ploughshare Farm enables you to eat food that is in season right here in Minnesotabecause all of the produce in your box is grown locally.

Eating food that is in season can take some adjustment. In your first few boxes, you will find lots of


greens, then as the season progresses, you will experience more diversity. Tomatoes will not appear untillate July or early August, and because each growing season is a little different, the timing of in seasonvegetables will vary from year to year.

Of course, you might not be happy while waiting for your favorites, but eating in season always tastesbetter than something that has been harvested early so it can spend a week or more being shipped athousand miles. As one member summed it up, “as far as eating in season goes, our time without makesthe time of plenty all the more enjoyable. We can’t wait for the big salads at the beginning of summer. When the lettuce season is over, we wait another year. Oh, how we enjoy it again after such a long break!. . . Each season has its specials, so we are never lacking.”


The Basics of Pickup

The Drop Site: The drop site is the location where your vegetables are delivered each week. Eachdrop site has a coordinator who you should contact if you have any specific questions about the dropsite. You can find the contact information for your drop site coordinator at www.ploughsharefarm.com. Remember, you should always let your drop site coordinator know ifyou will be unable to pickup your share.

When you arrive for pickup, you will find a clipboard with a list of names. Cross your name off the listand check for any special instructions. Your drop site coordinator uses the list to contact anymembers who have failed to pick up their share.

Many of our drop sites are located in garages, so when the weather gets warm, the sooner youretrieve your vegetables, the better their quality. Gary, our farmer, provides an estimated time fordelivery, and he also uses Twitter to provide the location of the truck as he makes the deliveries. Consider following Ploughsharefarm.com on Twitter — fresh vegetables are best when they are fresh,and a few hours in a hot garage can seriously diminish their quality. If at all possible, try to pick upyour share soon after it is delivered.


How Do I Eat All These Vegetables?

The best way to be sure you get the most out of the vegetables you pick up each week is to HAVE APLAN! When you bring the box home, take the time to properly store all the produce and make amenu plan for the week. When you bring your vegetables home:

# Take the time to lay out all the contents and plan your weekly menu.# Wash all the lettuce and store it in containers, so it is ready for easy use. # Set out a snack plate of things which can tolerate room temperature for a few hours. # Store items properly, and if there are items you will not use this week, consider a long term

storage method. Many things can be frozen and used for soups or other dishes during thewinter months.

# If you don’t have time to plan a weekly menu, try keeping a list where you can cross off items as you use them through the week.

# Try to find a method to be sure you use something from your share everyday because usingsomething every day keeps it on your mind.

Planning Meals

If you are having trouble planning meals because you don’t know what to do with something, considerthe following tips:

# Check the Newsletter: Read the Ploughshare Farm newsletter atwww.ploughsharefarm.com/blog for some recipe suggestions tailored to this weeks share.

# Turn to the Internet: When you cannot find a recipe, try an Internet search. By usingsearch engines like Google or Yahoo, you can use search terms like “kale recipes”. Thesesearches often yield some useful results. Also, cooking websites like Food.com orsplendidtable.publicradio.org can be very useful for finding recipes.

# Turn to Your Smart Phone or iPad App: Some free applications like Epicurious, BigOven,and AllRecipes.com Dinner Spinner can be useful tools for meal planning.

# Turn to a Book: Purchase a copy of Asparagus to Zucchini. Gary has sold them in the past;the book is a wonderful resource of recipes, cooking, and storage tips.

# Purchase a Wok: If you do not own a wok, you should strongly consider obtaining one. Awok can stir-fry, steam, sear, and braise almost everything you receive in that box eachweek. If you have never used a wok, do a little research — take a look at the book TheBreath of a Wok by Alan Richardson and Grace Young. Remember, stir-frying in a wok isone of the simplest ways to quickly cook vegetables; moreover, the combination of avegetable and rice is a staple meal for most of the people on earth.

# Soup: Many of the vegetables work great for soups, and warm soups are often bestenjoyed during the colder months of the year. Consider a long term storage method forsome of your produce. You can freeze it now and enjoy a soup in December!

# Find Some New Cookbooks:


• Simply in Season by Mary Beth Lind• The New Southern Garden Cookbook by Sheri Castle


Tips on Storage: How to Store Your Produce

Proper storage of your produce will not only prolong its life but will improve the taste.

Understanding Your Crisper Drawers: A typical refrigerator has at least two crisper drawers – usuallylocated at the bottom of the refrigerator. Each of these drawers should have its own humidity controllever. Some produce, such as greens, will last longer if stored in cool moist conditions. While otherproduce will last longer if stored in less humid conditions. Therefore, you should adjust the humidityin these drawers according to the produce stored within them.

Next time you are at a grocery store, take note that some produce receives an occasion spray of mist— these items prefer being stored in more humid conditions. While other produce such as cucumbersand eggplant are stored on drier shelves because they do not require high humidity to maximize theirshelf life.

Storage Techniques: The following pages contain an alphabetical list of produce you could see duringthe season with both short and long term storage suggestions. Many of the long term storagemethods involve one of three common long term storage techniques: blanch and freeze, roast andfreeze, or drying.

Blanch and freeze • To blanch and freeze vegetables, you will need a pot of boiling water, a pot of ice water,

and a colander or salad spinner. To blanch, drop trimmed and washed vegetable intothe boiling water to cook for 45 seconds to several minutes depending upon thevegetable (just watch for the color change), then remove it from boiling water with aslotted spoon, plunge into ice water for 15 seconds or so to stop the cooking process,then transfer the vegetables to a colander or salad spinner to drain the liquid. Try toremove as much liquid as you can, then transfer the contents into an airtight container(e.g., plastic freezer bag) and force out as much air as possible. Write the contents anddate on the bag and freeze. Frozen vegetables are best if used within six months or so.

• Note, vegetables which are frozen typically lose their texture, so they tend to work bestin soups and sauces.

Roast and freeze • To roast and freeze vegetables, you simply roast the items in the oven (a microwave

oven or a steamer can also work) until they are soft enough that you can easily pokewith a fork. Allow to cool, then place on a cookie sheet in the freezer. When vegetablesare frozen, transfer to a plastic bag, write the contents and date on the bag, and returnthem to the freezer.

Drying (Dehydrating) • Herbs and peppers can be air-dried by simply attaching the herbs or peppers to a string

and hanging them in a well ventilated area. To prevent herbs from getting dusty, you


can enclose and hang them inside a paper lunch bag. • For other produce, you can use a dehydrator or a conventional oven set on the lowest

temp with the door propped slightly ajar. When all the moisture has been removed, it isdried. You can dehydrate almost anything.

Produce ItemShort Term Storage Methods

Long Term StorageMethods

Basil Use as soon as possible.*Do not refrigerate.

1. Freeze (no need toblanch)2. Drying

Beans Refrigerate in plastic bag or other airtight containerfor up to a week.

1. Blanch and freeze2. Drying

Beets Remove greens, leaving 1-2 inches of stem above rootcrown. Greens should be used immediately, orwrapped in a damp cloth in humid crisper drawer orplaced in a sealed plastic bag.

Place unwashed beets in paper bag or low-humiditycrisper drawer. Refrigerate up to one week. If theysprout, cut off affected area and use.

1. Pickled beets 2. Roast and freeze

Bok Choy Wrap in damp towel and place in humid crisper draweror put in sealed plastic bag for up to a week.

1. Kim Chee2. Blanch and freeze

Broccoli Refrigerate in a loose plastic bag for up to a week. Blanch and freeze




Broccoli Raab Wrap in damp towel and place in humid crisper draweror put in sealed plastic bag for up to a week.

Blanch and freeze

Brussels Sprouts Refrigerate unwashed in a plastic bag for up to threedays.

Blanch and freeze

Cabbage Place unwashed in low to moderate humidity crisperdrawer for up to 2 months.

1. Sauerkraut 2. Blanch and freeze(quarter the cabbage)

Carrots Remove (and compost) leafy tops. Store carrots inlow to moderate humidity crisper drawer for up to twoweeks. *Do not store carrots with apples or pears they willdecay more quickly.

1. Blanch and freeze 2. Canning3. Bury with moistsand in cool dark place

Cauliflower Place unwashed untrimmed head in plastic bag for upto a week.

1. Blanch and freeze

Celeriac Root Place unwashed in hydrator drawer or plastic bag forup to a month.




Celery Wrap in damp towel and place in humid crisper draweror put in sealed plastic bag for up to 2 weeks.

1. Freeze (no need toblanch)

Place cleaned slicedcelery on a cookiesheet, freeze, thentransfer to an airtightcontainer.

2. Leaves may be dried

Chard Wrap in damp towel and place in humid crisper draweror put in sealed plastic bag for up to 4 days Blanch and Freeze

ChineseCabbage

Place unwashed in low to moderate humidity crisperdrawer for up to 2 weeks.

1. Kimchi2. Blanch and freeze

Cilantro Wrap in damp towel and place in humid crisper draweror put in sealed plastic bag for up to 1 week.

Freeze (no need toblanch)

Corn Eat it NOW! Corn starts losing flavor the moment it ispicked. Refrigerate till dinner time or consider a longterm storage method.

1. Blanch and freeze2. Canning3. Freeze (no need toblanch)




Cucumbers Place in plastic bag on low to moderate humiditycrisper drawer for up to 2 weeks.

Pickles

Daikon Radish Place unwashed in hydrator drawer or plastic bag forup to a month.

DandelionGreens

Use as soon as possible. They tend to get bitter if theysit too long.

Blanch and freeze

Dill Wrap in damp towel and place in humid crisper draweror put in sealed plastic bag for up to 1 week.

Drying

Eggplant Refrigerate in low to moderate humidity crisperdrawer for up to five days.

Blanch and freeze




Fennel (Anise) Wrap in damp towel and place in humid crisper draweror put in sealed plastic bag for up to 1 week.

Blanch and freeze

Garlic Keep in a cool, dry place where air can circulatearound them (a hanging wire basket is ideal) forseveral months. *Do not refrigerate. Chop and freeze

Greens(Braising)

Wrap in damp towel and place in humid crisper draweror put in sealed plastic bag for up to 1 week.

Blanch and freeze

Greens (Salad) Wrap in damp towel and place in humid crisper draweror put in sealed plastic bag for up to 1 week.

Ginger Root Wrap in damp towel and place in humid crisper draweror put in sealed plastic bag for up to 1 week.

Freeze

Hon Tsai Tai Wrap in damp towel and place in humid crisper draweror put in sealed plastic bag for up to a week.

Blanch and freeze




Kale Wrap in damp towel and place in humid crisper draweror put in sealed plastic bag for up to 1 week.

Blanch and freeze

Kohlrabi Remove Greens and place in damp towel in crisperdrawer or a plastic bag for up to 1 week.

Place globe in low humidity crisper drawer or plasticbag for up to 1 month.

Leeks Refrigerate in low to moderate humidity crisperdrawer place in plastic bag to prevent aroma fromspreading to other foods or for up to 1 week.

1. Freeze (no need toblanch)2. Bury with moistsand in cool dark place

Lettuce Wrap in damp towel and place in humid crisper draweror put in sealed plastic bag for up to 1 week.

Mint Wrap in damp towel and place in humid crisper draweror put in sealed plastic bag for up to 1 week.

1.Freeze (no need toblanch)2. Drying




Onions (Summer

Uncured)

Keep in Refrigerator for 1 to 2 weeks Chop and Freeze (noneed to blanch)

Onions (Fallcured)

Keep in a cool dark place for several months. Chop and Freeze (noneed to blanch)

Oregano Wrap in damp towel and place in humid crisper draweror put in sealed plastic bag for up to 1 week.

Drying

Parsley Wrap in damp towel and place in humid crisper draweror put in sealed plastic bag for up to 1 week.

1. Drying2. Freeze (no need toblanch)

Parsnips Remove green tops, refrigerate in low to moderatecrisper drawer for up to 3 weeks.

1. Blanch and freeze2. Bury with moistsand in cool dark place3. Roast and freeze

Peas Place unwashed in a plastic bag for up to 3 days. Blanch and freeze

Peppers Place in plastic bag and refrigerate for up to 1 week. 1.Freeze (no need toblanch)2. Drying

Pepper, Cayenne

Leave them out to dry, and they will magically changecolor to an orangish-red.

1. Drying




Potatoes (baby

new)

Refrigerate for up to two weeks.

Potatoes (Fall) Keep in a cool dark place for several months. Theytend to do better when air can circulate around them.*Don’t Refrigerate.

Pumpkin Keep in a cool, dry place where air can circulatearound them for a month or more.

Cook, pureed, andfreeze.

Radish Remove greens and store separately wrapped in damptowel in crisper drawer or in a plastic bag for a coupledays.

Refrigerate bulbs in moderate humidity crisper draweror in a plastic bag for up to 2 weeks.

Bury with moist sandin cool dark place.

Rosemary Use as soon as possible. Keep leaves on stem andrefrigerate for short periods.

Drying

Rutabagas Refrigerate in plastic bag or crisper drawer for up to 1month.

1. Bury with moistsand in cool darkplace.

2. Roast and freeze

Sage Use as soon as possible. Drying

Scallions Refrigerate in low to moderate humidity crisperdrawer or place in plastic bag for up to 1 week.

Blanch and freeze

Spinach Wrap in damp towel and place in humid crisper draweror put in sealed plastic bag for up to 1 week.

Blanch and freeze




Squash, Summer Refrigerate for up to 1 week.*Damaged or bruised squash will deteriorate veryquickly.

1. Blanch and freeze2.Grate or puree, thenfreeze

Squash, Winter(Blue Hubbard,

Buttercup,

Butternut, Delicata,

Kabocha, Spaghetti)

Keep in a cool, dry place where air can circulatearound them for a month or more.

Cook and freeze (Ipuree them to use inbreads and soups).

Sweet Potatoes Keep in a cool dark place for several months. Theytend to do better when air can circulate around them.*Don’t Refrigerate.

Thyme Refrigerate for short periods in plastic bag 1.Freeze (no need toblanch)2. Drying in a cool darkarea

Tomatoes Keep ripe tomatoes at room temperature for up to 2days. Refrigerate very ripe tomatoes for up to 2 days.

1.Freeze (no need toblanch), just place cored tomatoes on acookie sheet, freezethem, then transfer toairtight container.2. Canning3. Freeze sauces andpurees.

Turnips Remove greens and wrap in a damp cloth in a humidcrisper drawer or place in a sealed plastic bag for a fewdays.

Keep bulb in cool dark place, or refrigerate for up to 2weeks.

1. Bury with moistsand in cool darkplace.2. Roast and freeze

Zucchini Refrigerate in low to moderate humidity crisperdrawer for 3-4 days

1.Grate or puree, thenfreeze


PANTRY LIST

For home cooking, there is nothing more useful than a well-stocked pantry. The following list ofcommonly used pantry items is from my kitchen. I fear the list may seem a bit excessive; nonetheless,it is designed to inspire you. To simplify the list I have placed an asterisk next to items I wouldconsider essential pantry items. Remember, by expanding your pantry, you can discover new recipes(because you will have many of the ingredients in your pantry) and open your pallet to newgastronomical experiences.

BEANS (DRIED OR CANNED)

*Black BeansGarbanzo (Chick Peas)Lentils (red or brown)

Lima BeansNavy BeansPinto Beans

Red Kidney BeansSplit peas (green or yellow)

GRAINS

BulghurCornmealCouscous

*Long Grain Rice(Basmati Rice)Oats

QuinoaShort Grain RiceWild Rice

NUTS AND SEEDS

AlmondsPeanutsPecans

Pine NutsSesame SeedsTahini (Sesame Paste)

Walnuts

PASTA

Asian-style (Rice Noodles and Soba Noodles)*Italian-styles (Bow Tie, Egg Noodle, Fettuccine, Lasagna, Macaroni, Spaghetti, etc.)

OILS

Canola OilCorn Oil*Olive Oil, Extra-VirginPeanut Oil

Sesame OilSunflower OilVegetable Oil (Soybean Oil)

CANNED GOODS

AnchoviesArtichoke heartsCapersCoconut milk (unsweetened)

Olives (black, calamita, Spanish)Tomato juiceTomato pasteWhole tomatoes

*Indicates items I would consider essential.


FROZEN FOODS

TortillaTempeh

Edamame

SPICES AND DRIED HERBS

Allspice*Basil*Bay LeafBerbere *Black Pepper CornsCardamomCayenneCelery SeedChili PowderChilies, dried (Arbol, Ancho, Guajillo)*CinnamonClovesCorianderCream of Tartar*CuminDill

Fennel SeedsGaram Masala MarjoramMintMustard seed (yellow and black)Nutmeg*OreganoPaprika*RosemarySaffronSageStar AniseTarragon*ThymeTurmeric

CONDIMENTS

Bragg Liquid Aminos*CatchupChili PasteChinese fermented black bean pasteFish sauceHoisin sauceHot Sauce (Sriracha, Tabasco)

Mustard (Dijon)Rice Vinegar*Salsa*Soy sauce (light and dark)*Vinegar (Balsamic, apple cider, white)Oyster sauce

MISCELLANEOUS

Dried Fruits (cranberries, dates, raisins)Dried mushrooms (porcini, shiitake)*Fresh Garlic

Seaweed (nori)Sun-dried tomatoesVegetable bouillon (cubes, powdered, paste)

WINES AND LIQUEURS

BrandyChinese Rice Wine Dry Red and White Wines

Shao Xing Cooking WineSherry



REFRIGERATED ITEMS

ButtermilkCheeses (Cheddar, Feta, Swiss, Mozzarella, etc.)Fresh Ginger Root (which can be frozen)*Lemon Juice

MisoTofu*Yogurt

BAKING GOODS

*Butter (unsalted)*Vanilla Extract*Salt (Sea Salt and Canning Salt)Corn Meal (yellow stone ground)Corn Starch

*Baking Soda*Baking Powder*Flour (white, wheat, and rye)*Sugar (white and brown)Yeast


Documents

Ploughshare Farm Guide to CSA Living Page - 1 · Ploughshare Farm Guide to CSA Living Page - 3 The Basics of Pickup The Drop Site: The drop site is the location where your vegetables