What's in the Share?
broccoli, potatoes, carrots, zucchini, mesclun, salad turnips, asian greens, scapes, basil
How to handle it.
Things are coming in fast. Its great to see such weighty offerings this early in the growing season. , But "what goes up, must come down" (at least as fast). The above average temps this season have brought a lot of crops to maturity quicker than we'd planned for. Our harvest window is narrow. Three weeks of a crop squeezed into one. Distribution over time is tricky. But I'm not complaining; after two tough growing seasons, I appreciate the hen's in my hand way more than those i see (and feed and water) in the bush.
So the crop of the week is broccoli. It's also the challenge of the week... See how many different things you can do with it. Let us know--- just click "comment" (above on this page). Then you can talk to other CSA members about such things as the pros and cons of a warm spring for north shore veges; or more importantly, your best breaded broccoli recipe.
Make sure you get the broccoli cooled ASAP, and dont let it dry out. ie make sure it's wet going into the fridge, and put it in the crisper or a paper bag This partially closed system maintains a more consistent and higher humidity, while avoiding standing water. This is what most veges want after they've been harvested: cool and moist, but not standing water.
Do this, or trust me, you will have a bunch of yellow smelly broccoli. ( and those are merely the initial symptoms). If you can keep your broccoli green and perky for a good chunk of time, the rest is easy.
Post harvest handling methods are important for extending the shelf life of what you get in your share and/or your garden, etc. Shelf life management is the foundation upon which seasonal eating is based. Especially if you like to eat.
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