Storage + Cooking Tips

Black radish is different than traditional spring radishes, which are pink or purple, in that their skin is (obviously) black. They're also larger in diameter than traditional ones, ranging from 3 to 4 inches. Their flavor is more pungent, too, and their texture is a bit tougher. When peeled, their flesh is white and drier than that of other radishes. Black radishes have a longer shelf life than most radishes, so they are available year-round, although the crop peaks in winter and early spring Preparation + Cooking Thoroughly wash radishes before eating raw. Many people discard the radish greens, but they are edible and nutritious. Radish leaves have a delicious peppery taste. If radishes were purchased with the leaves attached, remove the tops unless they will be served the same day. Storing radishes for any length of time with the leaves left on will cause loss of nutrients and moisture, so if you plan...

Storing Beets Beets can keep for up to 2 to 3 weeks if stored properly. First, give the leaves and roots a good washing. Let air dry or make sure to completely dry before putting in refrigerator. Remove the greens, by leaving about 2 inches of stem attached to the root, so that bleeding does not occur. This is only necessary with red or purple beets as it does not occur with yellow and white varieties. The greens can be wrapped in paper towel and placed in a Ziploc bag where all the air has been removed. Beet greens stored in this fashion will last 2 to 5 days after purchase. Use greens in place of spinach, Swiss chard or kale in favorite recipes. Many like the greens served raw with lettuce in salads or in freshly made juice. The greens are packed full of nutritional value and should not be discarded. The root should...

Week number TWO! We're back at it this week! How was your first CSA box? We love Septembers in Arkansas - we've started to see the transition to fall both in the fields and in our boxes! This week, we'll have our first delivery of winter squash! Take a look at our storage tips and recipes we've included below. We had the pleasure of partnering with Bristro Catering & Take Away in Bryant, AR last Thursday. The event included New South veggie samples made by Chef Bonner, White River Creamery cheese, and local beer from around the state! It was truly a Taste of Arkansas event. See you again for another great CSA week! Reminders to all CSA members:   Bi-weekly members will not pickup produce shares this week. Leftover produce and cheese will be donated to First Baptist food pantry, partners with AR Hunger Relief Alliance. Please bring back your box! You can also bring...

HOW TO STORE BOK CHOY You can store in a plastic bag with a tea towel in the refrigerator, or I also like to store in a sealed glass container with a dry tea towel. In either case, use bok choy within a few days of purchasing. HOW TO COOK BOK CHOY Bok choy can be used in soups, stir fry, grilled, roasted, or left raw. Because the leaves and stalks have such different textures, it can be great for adding layers to a meal: buttery leaves and slightly bitter, crisp stalks. Separate the leaves from the stalks to avoid overcooking the tender greens. Cut an inch from the bottom of the heads, then separate the leaves from the stems and rinse thoroughly. If you’re looking to leave the heads whole, don’t trim, but still wash well. A few notes about cooking: bok choy shouldn’t be overcooked. The crisp texture will give way to an...

To store them, place them in a plastic perforated bag so that they will get some air flow. Do not wash the beans or snap the ends until you are ready to prepare them. The beans are best when served shortly after harvesting, but if necessary they can be stored up to 5 days in the refrigerator. If beans are not going to be used within 5 days, they can be frozen or canned to preserve. They should be preserved the day they are harvested for best results. When preparing beans, snap or cut off the stem ends. The tips can be removed if desired but they do not need to be removed. When cutting your fresh green beans up before cooking remember that the less you cut the beans up the sweeter and crisper they will be after they are cooked. TRY THESE RECIPES: Parmesan Roasted Green Beans Pan Fried Green Beans and Potatoes Honey Lemon Chicken...

KOHLRABI BASICS: It's a member of the cabbage family The whole plant is edible, but usually, when we talk about kohlrabi we mean the bulb of the plant, as we do here. The bulb kind of tastes like broccoli stems (my favorite part of broccoli!) It doesn't have to be peeled, but the peel can be tough so I usually do. You can eat it raw in slaws and salads, as well as roasted and stir-fried. Kohlrabi is a unique and tasty veggie. It requires a bit more prep time but is totally worth it. Here are a few details on how to cut it: Cut off the stems: If the stems and leaves are still attached to the kohlrabi, cut them off. (Save the leaves and cook them just like kale or turnip greens.) Slice in half: Cut the kohlrabi head in half down through its center. Slice into quarters: Place the halved kohlrabi cut...

Josh at Laughing Sotck Farm delivers Galangal to Summer CSA. The picture on the left is fresh galangal root harvested yesterday (August 6, 2017) from LSF. Galangal is also know as Thai ginger or Siamese ginger (because it resembles fresh ginger so much), but it really is its own ingredient. It's commonly found in Thai, Indonesian, and Malaysian cooking. The skin of galangalis smoother and paler than ginger and its flesh is much harder. It can't be grated like ginger can, but instead must be sliced. The flavor of galangal is much stronger too; it's earthy, sharp, and extra citrusy. How do you store galangal? Galangal can be stored in the vegetable drawer of a refrigerator for two to three weeks. First wrap the galangal in plastic wrap or, preferably, wrap the root first in a damp cloth, then in a plastic bag. Galangal can be frozen without losing any flavor. Cut the unpeeled root...

Storing Sweet Potatoes Sweet potatoes are cured when packaged in y our CSA boxes. The curing time will range from 15 to 35 days. During the curing processes, the sweet potatoes will develop a more pronounced taste that is very sweet. Select a cool and dry area to store your potatoes. If proper environmental storage is not met, your potatoes are more likely to sprout and rot. We recommend storing your sweet potatoes as is (do not wash them before storing). The dirt on this root crop acts a shield. Washing could easily lead to rot, with too much moisture left on the sweet potatoes. If the dirt on the sweet potatoes is an issue with storing, use a dry cloth to remove any excess dirt after harvesting. If you have mistakenly pierced any of your potatoes while harvesting, do not fret. The potatoes will naturally heal themselves while in the curing process.       Try These Recipes! Sausage, Kale & Sweet Potato Skillet Super...

Storage: Short-Term Storage: Carrots can be stored in the refrigerator for up to a month if stored properly. Cut off carrot greens, place carrots in a containers with lid and cover completely in water. Keep container in the refrigerator, changing the water ever 4-5 days. Do not store carrots next to ethylene gas producing fruits, such as apples and pears. The ethylene gas they release speeds up the ripening process of other fruits and vegetables. If you purchase carrot roots with attached green tops, the tops should be cut off before storing in the refrigerator since they will cause the carrots to wilt prematurely as they pull moisture from the roots. While the tops can be stored in the refrigerator, kept moist by being wrapped in a damp paper, they should really be used soon after purchase since they are fragile and will quickly begin to wilt. Long-Term Storage: Carrots can also be...

Week 4 of New South's Summer CSA Another summer favorite included in this weeks box are freshly harvested shiitake mushrooms! These gems came from Sweden Creek Farm up in Northwest Arkansas. Sweden Creek grows edible herbs, and flowers as well as organic mushrooms. You can read more about Carol Anne and Curly HERE.  We found a lovely recipe for our mushrooms this week. It's simple, easy and low calorie! Ingredients 1 lb. fresh sliced shiitake mushrooms (ideally organic) 3 Tbsp. low-sodium chicken or vegetable broth 2 cloves garlic, chopped 2 Tbsp. extra virgin olive oil Salt and pepper to taste Optional: 2 Tbsp. each of fresh rosemary, oregano, or feta cheese Directions Chop garlic and let sit for 5 minutes to enhance its health-promoting properties. Remove stems from mushrooms and slice. Heat broth in a stainless steel skillet. When broth begins to steam, add mushrooms and cover for 3 minutes. Remove skillet cover and let...