The Rathgeber Thymes- Blog

Week 4: No one wants to beet defeated..

Greetings on this damp Monday morning!

Is everyone doing okay with the wealth of veggies coming your way? I know it can seem like a lot at first; and well, you're not wrong.. It is a lot. So perhaps it would be a good time for me to mention ways to level-up your veggie storing ways, and give you some ideas to get your greens in for breakfast (what?!) during the week. 

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Alright, let's talk about the tops of your root veggies. I know they're pretty all attached and such...However, if you don't plan to eat your beets, radishes, turnips, carrots the night you pick up your share, definitely cut the tops off before storing. The reason being: the root is actively trying to keep the greens alive, in the absence of a ground, or water, light whathaveyou- the greens are going to pull moisture and nutrients from the veggie itself. Think of it as your radishes own little swan song of sorts... Of course you can still EAT the greens, but you are going to want to separate the two for maximum freshness and flavor. 

When trimming the greens, leave about an inch of the stems attached at the top of the beet/turnip/radish. IF you cut the stems off where they join the beet- the bulb will bleed and lose flavor and color during the cooking process. If the beet has a slender 'string' still attached to its base, leave this attached too-- or it will leave a wound from which, again, flavor and color will leech out. 

Also, I've had a few folks ask me about why we cut the stalks and fronds from the fennel. The truth is- they wilt pretty much soon as the bulbs are plucked from the ground and cutting the stems makes for a much more stable and attractive looking product. 

Now.. for the info you've been waiting for..

What's in the CSA share this week?

  • Romaine Lettuce
  • Leaf Lettuce
  • Sugar Snap Peas
  • Zucchini
  • Summer Squash
  • Radishes
  • Cabbage
  • Kohlrabi
  • Fennel
  • Green Onions
  • Garlic Scapes

Lastly, my secret to getting through the greens in time for the next share- is.. I eat them for breakfast! Yup! It's really simple. Just steam, wilt, or massage oil and lemon juice into your greens before placing them atop a hearty bowl of oatmeal or grain porridge (which, I made ahead for the week using my instant pot). Add some nutritional yeast, a fried egg, and or some sesame seeds and voila-- you have a hearty, low-cost, super-power giving breakfast that has a delightful umami flavor. If you didn't know better, your brain would think that like you've just downed an brunch of Eggs Benedict on a weekday.

Recipes I'm going to make this week:

  1. Empty the Fridge Frittata
  2. Hot Pink Jalapeno Garlic Kraut
  3. Apple Fennel Salad with Walnuts and Honey
  4. Garlic Scape Pesto
  5. Zucchini Scallion Fritters