This week from our CSA: one bunch each of beets, red Russian kale, spring onions, mizuna, and broccoli; 3 bunches of carrots (2 yellow, 1 orange), 2 kohlrabi, 2 pounds of yellow summer squash, and 1 pound of fava beans.
The kale and broccoli are the only things that will freeze well, but we already ate the broccoli (and yes, it was delicious, sauteed up in olive oil with garlic).
The carrots and beet roots will keep perfectly well for a long time in the refrigerator.
I’ve never had kohlrabi before, but at least Joy of Cooking has an informative entry. It looks like it will keep for a short while (longer than a week), as will the summer squash. I wonder if there’s a good way to cook them together? Squash is lovely grilled.
The mizuna and beet greens will only last a few days, so I’m worried about using them up in time. Normally, we eat at home 6 nights a week, but summer messes with our schedules and we need to make an active effort to eat perishables before they turn.
I still have no idea what to do with the favas. (See week 6.)
Tags: beet, broccoli, carrot, CSA, fava, kale, kohlrabi, mizuna, onion, summer squash
