The TSA Handbook - Wozupi by Shakopee Mdewakanton Sioux Community

upported

Tribally S

Agricultu

TSA THE

HANDBOOK

the Contents 1 meet wozupi 2 preparing your kitchen 3 substitutions & conversions 4 produce by season 5 eating your greens 6 preserving your tsa 7 making the most of your tsa 8 know your produce 9 recipes for your share 10 the resources

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meet Wozupi In 2010, the Shakopee Mdewakanton Sioux Community (SMSC) embraced a commitment to producing wholesome food for the health of the Community. Wozupi Tribal Gardens was born, weighing 2.5 acres at birth. Throughout the last decade, the farm's size has varied. Wozupi made maple syrup, tended honeybees, planted an orchard, grew vegetables, and added several additions to the farm, including hens, greenhouses, and hoop houses.

Good Steward of the Earth

As an organic farm, Wozupi Tribal Gardens aspires to practice the craft, the science, and the imperfection of sustainable food production. This fits the Dakota people. They plan for the seventh generation, ensuring natural resources are available for future generations. Wozupi is a beautiful farm that provides a bounty of food, which is an asset to both the people and the ecosystem.

The Farm

Wozupi Tribal Gardens sits on rolling terrain that includes around three acres of herbs and vegetables, a growing collection of greenhouses and hoop houses for year-round food production, a medicinal garden, and Native edible plants. It also houses all the farm's animals and a three-acre hillside orchard, as well as offices, barns, and a wind turbine. The flourishing trees, beautiful soil, abundant fields, and romantic air capture the essence of what Wozupi is all about. By focusing on producing high-quality foods, Wozupi can manage the land and choose the plant and animal varieties that result in nutrient-dense foods. Following current best practices in food handling and storage helps Wozupi produce safe foods that have a longer shelf life

4 Meet Wozupi

Meet Wozupi 5

preparing Your Kitchen

what to Have on Hand Items to consider:

> Cutting boards > Sharp knives (paring knife, chef’s knife, slicing knife, and sharpening stone) > Wooden spoons > Spatula > Peeler > Grater/mandolin > Good skillets (various sizes) > Sauce pans (various sizes) > Strainer > Salad spinner > Steamer for stovetop > Steamer for microwave (if you use frequently) > Shears for fresh herbs > Garlic press > Oil spray bottle > Coffee Grinder for spices > Crisper bags to help produce and retain freshness > Freezer bags for excess produce > Mixing bowls (various sizes) > Canning jars for pickling/fermenting > Vegetable scrubbing brush

Helpful ingredients:

Grains: > Brown, wild, jasmine, and basmati rice > Quinoa > Rice pilaf > Couscous > Variety of pastas > Wheat berries > Barley

8 Preparing Your Kitchen

Oils and Vinegars: > Extra virgin olive oil > Toasted sesame oil > Balsamic vinegar > Red wine and/or rice vinegar > High heat oil (like grape seed oil and coconut oil) > Organic canola oil Other Essentials: > Onions > Garlic > Lemons to freshen up your dishes > Soy/tamari sauce or Braggs amino acids > Chicken or vegetable stock in powder or paste form > Coconut milk Proteins: > Dried bean assortment (including lentils) > Tofu > Lean meats > Feta, Parmesan, and Romano cheese blocks > Raw nuts and seeds (walnuts, pecans, pine nuts, sesame seeds) Herbs and Spices: > Your favorite herbs and spices > Cumin (raw and whole) > Garlic powder > Onion powder > Smoked paprika > Oregano > Rosemary > Thyme > Curry powder > Coriander > Turmeric > Red and green curry paste > Chili powder (or make your own) > Cayenne pepper

Preparing Your Kitchen 9

substitutions & Conversions

ingredient Substitutions A

Allspice 1 teaspoon Sub: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves

Baking powder 1 teaspoon Sub: 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar

Arrowroot starch 1 teaspoon Sub: 1 tablespoon flour OR 1 teaspoon cornstarch

Bread crumbs 1 cup Sub: 1 cup cracker crumbs OR 1 cup ground oats Broth: vegetable, beef, or chicken 1 cup Sub: 1 bouillon cube and 1 cup boiling water Butter 1 cup Sub: 1 cup margarine OR 1 cup lard Buttermilk 1 cup Sub: 1 cup yogurt OR 1 tablespoon lemon juice and 1 cup milk

Chervil (chopped, fresh) 1 tablespoon Sub: 1 tablespoon fresh parsley, chopped Chocolate (unsweetened) 1 ounce Sub: 3 tablespoons unsweetened cocoa and 1 tablespoon coconut butter Cocoa 1/4 cup Sub: One 1-ounce square unsweetened chocolate

12 Substitutions & Conversions

Corn syrup 1 cup Sub: 1 1/4 cups white sugar and 1/3 cup water OR 1 cup honey Cottage cheese 1 cup Sub: 1 cup farmer’s cheese OR 1 cup ricotta cheese Cream (half and half) 1 cup Sub: 7/8 cup milk and 1 tablespoon butter Cream (heavy) 1 cup Sub: 3/4 cup milk and 1/3 cup butter Cream cheese 1 cup Sub: 1 cup pureed cottage cheese Cream of tartar 1 teaspoon Sub: 2 teaspoons lemon juice or vinegar Creme fraiche 1 cup Sub: 1 cup heavy cream and 1 tablespoon plain yogurt Egg 1 whole Sub: 2 1/2 tablespoons flour, 1/2 teaspoon oil, 1/2 teaspoon baking powder, and 2 tablespoons liquid (milk, cream, buttermilk, yogurt, or dairy-free alternatives)

Evaporated milk 1 cup Sub: 1 cup light cream

Fats (for baking, like oil or butter) 1 cup Sub: 1 cup applesauce OR 1 cup fruit puree

Substitutions & Conversions 13

Fish sauce 1 cup Sub: 1 cup soy sauce OR tamari Flour–Bread 1 cup Sub: 1 cup all-purpose flour and 1 teaspoon wheat gluten Flour–Cake 1 cup Sub: 1 cup all-purpose flour minus 2 tablespoons Flour–Self-Rising 1 cup Sub: 7/8 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon of salt

Garlic 1 clove Sub: 1/8 teaspoon garlic powder OR 1/2 teaspoon granulated garlic Gelatin (granulated) 1 tablespoon Sub: 2 teaspoons agar agar Ginger–dry 1 teaspoon Sub: 2 teaspoons fresh ginger, chopped

Herbs (chopped, fresh) 1 tablespoon Sub: 1 teaspoon dried herbs, chopped or whole leaf Honey 1 cup Sub: 1 1/4 cups white sugar and 1/3 cup water Hot pepper sauce 1 teaspoon Sub: 3/4 teaspoon cayenne pepper and 1 teaspoon vinegar

Ketchup 1 cup Sub: 1 cup tomato sauce, 1 teaspoon vinegar, and 1 tablespoon sugar

14 Substitutions & Conversions

Lard 1 cup Sub: 1 cup margarine OR 1 cup butter Lemon grass 2 fresh stalks Sub: 1 tablespoon lemon zest Lemon juice 1 teaspoon Sub: 1/2 teaspoon vinegar OR 1 teaspoon lime juice Lemon zest 1 teaspoon Sub: 1/2 teaspoon lemon extract OR 2 tablespoons lemon juice

Macadamia nuts 1 cup Sub: 1 cup almonds OR 1 cup hazelnuts Mace 1 teaspoon Sub: 1 teaspoon nutmeg Margarine 1 cup Sub: 1 cup shortening and 1/2 teaspoon salt OR 1 cup butter Mayonnaise 1 cup Sub: 1 cup sour cream OR 1 cup plain yogurt Milk 1 cup Sub: 1 cup almond milk OR 1 cup coconut milk Mint (chopped, fresh) 1/4 cup Sub: 1 tablespoon dried mint leaves Molasses 1 cup Sub: 3/4 cup brown sugar and 1 teaspoon cream of tartar Mustard–prepared 1 tablespoon Sub: 1 tablespoon dried mustard, 1 teaspoon water, vinegar, and sugar

Substitutions & Conversions 15

Onion (chopped) 1 cup Sub: 1 cup green onions, chopped OR 1 cup shallots, chopped Orange juice 1 tablespoon Sub: 1 tablespoon other citrus juice Orange zest 1 tablespoon Sub: 1/2 teaspoon orange extract OR 1 teaspoon lemon juice

Parmesan cheese (grated) 1/2 cup Sub: 1/2 cup Asiago cheese OR 1/2 cup Romano cheese, grated

Raisins 1 cup Sub: 1 cup dried currants OR 1 cup dried cranberries

Parsley 1 tablespoon Sub: 1 tablespoon chervil

Rice–white 1 cup Sub: 1 cup barley OR 1 cup brown or wild rice Ricotta 1 cup Sub: 1 cup dry cottage cheese OR 1 cup silken tofu

Saffron 1/4 teaspoon Sub: 1/4 teaspoon turmeric Shallots 1/2 cup, chopped Sub: 1/2 cup onion OR 1/2 cup leeks OR 1/2 cup green onion, chopped Shortening 1 cup Sub: 1 cup butter OR 1 cup lard Sour cream 1 cup Sub: 1 cup plain yogurt OR 1 tablespoon lemon juice and 1 cup cream

16 Substitutions & Conversions

Soy sauce 1/2 cup Sub: 1/4 cup Worcestershire sauce and 1 tablespoon water OR 1/2 cup fish sauce Sweetened condensed milk Sub: 3/4 cup white sugar, 1/2 cup water, and 1 1/8 cups dry powdered milk Vegetable oil (for baking) 1 cup Sub: 1 cup applesauce OR 1 cup fruit puree Vinegar 1 teaspoon Sub: 1 teaspoon lemon or lime juice OR 2 teaspoons white wine

Wine 1 cup Sub: 1 cup fruit juice and 2 teaspoons vinegar

Yeast-active dry Sub: 1 cake compressed yeast OR 2 1/2 teaspoons active dry yeast

Yogurt 1 cup Sub: 1 cup sour cream OR 1 cup buttermilk

Substitutions & Conversions 17

measurements CUPS

FLUID OZ

TBSP

TSP

L/ML

1/16

1 3 15

1/8

2 6 30

1/4

2 4

1/3

5 16 79

1/2

8 24 118

2/3

11 32 158

3/4

12 36 177

16 48 237

12 59

2 1 pint

470

4 1 quart

192

.95 L

18 Substitutions & Conversions

sugar alternatives SWEETENER SUGAR

AMOUNT

LIQUID

NOTE

reduce 1/3 of total

lower oven temp by 25°

1 cup

USE THIS: AGAVE NECTAR

3/4 cup

BARLEY MALT SYRUP 1 1/2 cups BIRCH SUGAR

1 cup

BROWN RICE SYRUP 1 1/2 cups DATE SUGAR HONEY

MAPLE SYRUP MAPLE SUGAR

burns easily

1/2-3/4 cup

reduce by 1/4 cup

lower oven temp by 25°

3/4 cup

reduce by 3 tbsp

add 1/4 tsp baking soda

1 cup 1/2 cup

RAPADURA

1 cup

STEVIA

1 tsp

SUCANAT

reduce slightly

2/3-1 cup

MOLASSES

reduce slightly

add 1/8 cup

1 cup

add 1/8 tsp baking soda

ratio may be tricky add 1/4 tsp baking soda

Substitutions & Conversions 19

dairy-free dairy milk = almond, coconut, hemp, or soy milk 1 cup buttermilk = 1 cup dairy milk substitute + 1 tbsp vinegar or lemon juice 1 tbsp butter = 2 1/2 tsp olive oil or coconut oil 1 stick butter = 6 tbsp apple sauce + 2 tbsp coconut oil 1 cup sour cream = 1 cup coconut milk + 2 drops lemon juice + 1/16 tsp tapioc starch 1 cup sweet cream = 1/2 cup cashews + 1/2 cup coconut cream concentrate (process) 1 cup yogurt = 1/2 cup coconut milk + 1/2 cup apple sauce 1 cup thick cream = 1 cup cashews + 2 tsp lemon juice + dash of salt (process) 1 cup whip cream = 1 cup coconut milk + orange zest + honey (optional)

20 Substitutions & Conversions

gluten-free INSTEAD OF THIS: WHEAT FLOUR

1/2 cup

1 cup

2 cups

50% GRAIN FLOUR

1/4 cup

1/2 cup

1 cup

25% STARCH

2 tbsp

1/4 cup

1/2 cup

25% PROTEIN FLOUR

2 tbsp

1/4 cup

1/2 cup

1/2 tsp

1 tsp

USE THIS: (rice or sorghum)

(cornstarch, tapioca, or potato starch) (bean flour: soy, garbanzo, or fava)

AND CHOOSE A LEAVENING AGENT: XANTHAN

1/4 tsp

BAKING POWDER - ADD ABOUT 25% MORE THAN THE RECIPE BAKING SODA- ADD ABOUT 25% MORE THAN THE RECIPE, PLUS ACID ACID

1/4 tsp

1/2 tsp

1 tsp

About baking soda & acid: An acid (lemon juice, cream of tartar, or buttermilk) allows the baking soda to fully react. Double acting baking powder is a better option. It contains baking soda and acids, leavening it before and during cooking. About consistency: Don’t expect your batters to have the same consistency as wheat flours. Gluten-free flours need more liquids in order to produce the same results, so the batters are generally thinner by comparison. Allowing the batter to sit for a few minutes after combining wet and dry ingredients will allow the liquids to be absorbed more effectively. Troubleshooting tips: If your baking ends up being gummy in the center, or if the top falls, you may have used too much liquid. Next time try 2-4 tablespoons less liquid and watch your bake time. You may also be taking it out of the oven too soon. Substitutions & Conversions 21

produce by Season

Week s

1- 6

Ear ly t

om i d-

r me

2 Mid 1 7 eks e W

Basil Green Beans Beets Broccoli Cabbage Carrots Cilantro Cucumbers

Dill Eggplant Garlic Green Peppers

Scallions | Spinach | Summer Squash | Swiss Chard | Zucchini

Muskmelon

24 Produce by Season

to late

s um

mer

20 3-

We ek s1

e Lat

Oregano Potatoes Salad Mix

fall

Sage

er to

Parsley

m sum

Onion

Spinach Summer Squash

Sweet Corn

Swiss Chard

Thyme

Pumpkins Radishes | Red Bell Peppers | Salad Mix | Spinach

Tomatoes

Storage Turnips | Sweet Potatoes | Tomatillos | Tomatoes

Watermelon

Winter Radishes | Winter Squash

Produce by Season 25

eating Your Greens

working with Greens Mother always said to eat your greens. And boy, are there a lot of greens that grow well here in Minnesota! Greens are extremely healthy and a fantastic way to increase the nutritional value of any meal. Plus, they taste great and add flare and bravado to your culinary repertoire. Not all greens are created equal, though. Their nutritional profiles, flavors, and textures vary. So diversify your greens! This will ensure a broader spectrum of nutrients and health benefits, while keeping your menu exciting. We know not everyone can be greens fanatics like us. But we believe they’re an integral part of a healthy diet and a sustainable farming system. We would be remiss if we didn’t provide them to you. With best practices for storing, preserving, and preparing them, we hope you’ll fall in love.

Storage Tips

Storage: Store in a dry plastic bag with a paper towel. Wash them before storing or right before use. Salad spinners are highly recommended. Keep the greens dry during storage. Remove the greens from the root, if applicable, and store separately. Rehydrating: Rehydrate wilting greens in a bowl of room temperature water for an hour or two, with the greens fully submerged. Trim stems before submerging. This will perk them right up. Freezing: Blanch and freeze the greens for later. One to two minutes of steaming, followed by a quick plunge in ice water is all it takes. Throw the cooled, drained greens in a freezer bag with the air removed, and they are ready go.

Your Greens, Your Way

Expect to receive greens every week. Most greens are interchangeable in recipes. Some people like to add greens to soups, stews, or throw succulent-spined romaine heads on the grill. Some prefer the bold, spicy flavor of mature arugula, mustards, raabs, and turnip greens raw. Others prefer to braise them, eliminating the spicy flavor and bringing out the deep, nutty undertones.

28 Eating Your Greens

mild

meet the Greens

> Lettuce > Green and Red Mizuna > Baby Greens Mix > Asian Greens (Tot Soi, Yukina Savoy, Tokyo Bekana, Shungiku, Bok Choy) > Red Amaranth Very tender, mild, and sometimes a little sweet. Lettuce and mild greens are often preferred raw, however, the spicy Asian greens are commonly cooked in stir-fries, broth-based soups, and simple braises. > Kale (Red Russian, Lacinato, and Winterbor) > Collards > Spigariello Liscia Mild in flavor and very nutrient dense. May have a slight cabbage flavor (same family). Sweet and tender when very young. As they age, better served in an oil-massaged raw salad with citrus or incorporated into cooked dishes for easy digestion. Be sure not to overcook! Sweetens with the first fall frost. > Chard (Swiss and Rainbow Chard) (Always cook if plant is fully mature) > Beet Greens > Spinach

bold & spicy

Earthy, slight mineral flavor, thanks to the rich iron and oxalic acid in the leaves. Spinach is the mildest and often eaten raw. > Mustard Greens > Amara African Mustard > Turnip Greens > Broccoli Raab > Arugula Assertive, peppery flavor when raw. Bitter but great for digestion. Lose peppery kick when cooked, replaced by nuttier, bolder flavor. Arugula is the most common green eaten raw.

Eating Your Greens 29

cooking Your Greens Raw leafy greens provide the most vitamins, minerals, and live enzymes, but may not always be the most nutritious when cooked. Live enzymes are killed by heat, but raw greens can be hard to digest, prohibiting some nutrient uptake into your body. Pay attention to your body’s individual needs and preferences. Be sure to cook lightly, unless they are very tough collards or kale. Simple Braising >> Braise in a frying pan with a little olive oil, garlic, salt, and pepper for a minute or two. Greens are done when color is light green and vibrant. >> Garnish with fresh Parmesan cheese, a toasted nut or seed, soy sauce, toasted sesame oil, and/or fresh ginger and garlic. >> Eat as a side, add to a pasta or grain-based salad, or as a topping to a crostini. Soups and Stews >> Chopped greens add flavor and texture to soups and stews. >> For sturdier greens, like collards, kale, and Swiss chard, cooking improves digestion. Egg Dishes >> Start the day with greens sautéed in your morning eggs, quiche, frittata, or omelet. Smoothies >> Use milder greens, like kale, spinach, or Asian greens. >> Bolder greens may be better suited for a savory juice. Sauces >> Cream- or tomato-based sauces are fantastic mediums for your greens.

30 Eating Your Greens

Salads >> Every salad does not need to be lettuce based. >> Tender young greens work well on their own or in tandem with other greens, like spinach, arugula, Asian, and beet greens. >> Mature kale is great as a salad base. Massage each leaf with olive oil and a little salt and citrus to make the kale more digestible. >> Mature, spicier, bolder greens are better cooked, unless you are feeling very adventurous. >> Raw baby or salad greens work nicely thrown into a cold or warm grain-based salad. Toppings >> Greens work well as a sandwich, quesadilla, taco, burrito, or pizza topping, either raw or cooked (except the chard, which should be cooked). >> When adding to pizza, consider quickly braising the larger, more mature greens.

Eating Your Greens 31

preserving Your TSA

lacto -Fermenting Lacto-fermented vegetables are an amazing, cultured probiotic food that helps maintain gut health and digestion, while strengthening the immune system. Lactic acid bacteria is present in our soils, and therefore in your produce, too. Traditionally, lacto-fermentation was used to preserve the harvest before refrigeration. You’ve probably heard of sauerkraut, kim chi, and sour dill pickles, but did you know they are all lacto-fermented? Almost everything in your box can be lacto-fermented in just a few minutes of prep time. Although lacto-fermented foods are expensive to buy, they are easy and inexpensive to make at home and a fantastic way to use up the rest of your TSA produce.

What You Will Need:

1 glass quart jar with a lid or a bowl that you can seal closed (a plate with a weight on top also works) 1-1 1/2 tablespoons non-iodized sea salt 2 cups filtered, non-chlorinated water Any Combination of Raw Organic Vegetables (Chopped, Shredded, or Sliced): Beets, Carrots, Cauliflower, Cucumbers, Daikon, Garlic, Garlic Scapes, Green Beans, Green Onions, Kohlrabi, Onions, Radishes, Sweet or Hot Peppers, Turnips, Daikon Radishes, Watermelon Radishes, Shredded Kale, Nappa Cabbage Leaves (for the top) Any Combination of Herbs and Spices: Bay Leaf, Black Peppercorn, Dried Chili Peppers, Fresh Basil, Fresh Chives, Fresh Dill, Fresh Ginger, Fresh Mint, Fennel Seed, Caraway Seed

34 Preserving Your TSA

Directions:

Dissolve 1-2 tablespoons non-iodized sea salt into 2 cups non-chlorinated water for your brine. If 2 tablespoons is too salty, 1 1/2 tablespoons may be the perfect amount. Place your favorite combination of vegetables into a clean quart jar or container with a lid (ceramic crock or jar with latch lid works, too). Add more vegetables and brine using the same ratio of salt to water. Add a few layers of herbs and spices. Cover the produce medley thoroughly with the brine, leaving about 1-1 1/2 inches from the top. Fold a small cabbage leaf and press it into the brine, so the water floats above it and the vegetables are completely submerged. Cover with a lid. Screw on the top tightly (or use a plate over the bowl) and keep in a warm place, like your countertop. After 2-3 days, begin to “burp” your jars daily to let the excess gas escape. Do this by unscrewing the lid just enough to hear the gasses release, then quickly tightening it back up. Your brine mixture should bubble; consider placing a dish beneath your jar to catch any escaping drips. Set your jars in an undisturbed place in your kitchen out of direct sunlight, like on top of the refrigerator. After 3-4 days, begin taste testing it for your preferred sour/fermented level (almost tastes like a pickled flavor). Summer vegetables will ferment faster than fall vegetables. Five to seven days will typically be enough time in the summer. The longer they ferment in the heat, the sourer they will become. Once they reach your preferred flavor, store in the refrigerator or a cool dark place, like a root cellar. They will store for months. Serve chilled as a fermented side or to spice up any meal.

Preserving Your TSA 35

canning & Pickling Preserve the Taste of Summer

Summer’s harvest brings full bellies and full fridges — so full it can be hard to keep up with the produce pouring in from the TSA program as well as the variety of fresh, local finds at Mazopiya, the Shakopee Mdewakanton Sioux Community’s natural food market. Canning and pickling can be a great way to preserve the extra food from this year’s growing season. Start with these basic tips: Get jars specifically intended for canning. These jars create a vacuum seal to make sure your food remains fresh and safe to eat. Disinfect your equipment. Soak your jars, lids, rings, and other utensils in a boiling water bath for at least 10 minutes before using them. Don’t fill your jars to the top. Produce expands when boiled, so leave room to prevent leaks. Can your fruits and vegetables immediately after they’re harvested, when possible, to ensure they’re packed with as many nutrients as possible. Want to learn about canning? Visit these websites: >> National Center for Home Preservation (nchfp.uga.edu) >> Northwest Edible Life Blog (nwedible.com) >> Food Network (foodnetwork.com) >> Food52 Blog (food52.com/blog)

36 Preserving Your TSA

Preserving Your TSA 37

making the Most of Your TSA

tips for your TSA Share Now that you have committed to 20 weeks of seasonally grown produce without knowing exactly what you’ll receive each week, here are some helpful tips to get you started. Plan Ahead: Take a moment to make your weekly meal plan. However, wait until the day you get your vegetables to finalize those plans. This way, you can see what you need to buy versus what you have in your TSA share. Read Your Weekly Newsletter: Read your TSA newsletter, so you know exactly what you are receiving each week. This way there are no surprises, and you can start thinking about what to do with your bounty. Remember, your newsletter will provide recipes for each week’s box, along with a produce list for cooking and preserving, and storage tips for all weekly produce items. Also check our blog at wozupi.com for any last minute produce changes. Question Your Vegetables: Take a peek inside when you receive your share to see what treasures await you. Not sure what something is in your box? Read your weekly TSA newsletter. If you are still unsure, ask us on our Facebook page, in the comments section of our website, wozupi.com; or post a picture on Instagram. No internet access? Give us a call at 952.233.9182. We are more than happy to help. Prepare and Store: As soon as you get home, look at your TSA newsletter for helpful storage tips or consult your TSA handbook for best practices. >> Identify what vegetables can be stored in sealable containers for an easy addition to your meals when you’re short on time. For example, seed and chop peppers, scrub and dice carrots, stem and shred kale, wash and dry lettuce, then consider bagging them in meal-sized portions. >> Wash your leafy greens and store accordingly. The drier the better, so consider adding a paper towel (to wick away excess moisture) to your bagged greens once they are washed and spun dry. >> A lot of vegetables, such as beets, turnips, radishes, and carrots, come with the greens on. Be sure to cut off the greens right away, so they stop drawing moisture. Store the greens separately from their roots or compost them.

40 Making the Most of Your TSA

Time Meals by Produce Perishability: Fresh herbs and greens spoil faster than potatoes, carrots, and onions. Cook and eat your delicate, leafy greens and herbs, such as parsley, cilantro, spinach, and kale, earlier in the week. Leave the items that can last a bit longer, such as carrots, onions, and beets, for later in the week. Make It Cold: Preserve your items a bit longer by turning down your refrigerator. A degree or two colder could make all the difference. The ideal temperature is 36˚F. It won’t create freezer burn or be too warm to spoil your veggies. Store the produce in your crisper drawer. Embrace the Bounty: There are going to be weeks that you will get a lot more of one vegetable than you may have bargained for. Embrace it. You can always make extra. Consider freezing prepared meals or small batches of it. You can also make quick refrigerator pickles and ferments with most of the produce. Freeze Your Vegetables: Just about all your leafy greens, summer squash, winter squash, tomatoes, peppers, eggplant, beans, peas, roots, and fruits can be frozen raw, or blanched (quick steam) then frozen to use later on. No doubt you will be excited to open your freezer and eat summer vegetables in the middle of winter. Remove as much excess air from the freezer bag as you can, before completely sealing it. Blanching: It deactivates enzymes that reduce the storage life of frozen produce. It preserves the vitamins and nutrients, color, and texture in frozen vegetables. It also kills some bacteria. Steam or boil produce for approximately 2-3 minutes. Then, quickly plunge the produce into cold water for several minutes to prevent over-cooking. Drain and pat dry, store in freezer bags, and label. Save your blanching water for soups! Visit the National Center for Home Preservation website (nchfp.uga.edu) for more details. Eat it Raw: Figure out what you can eat raw and go for it! Technically, you can eat almost any vegetable raw (except potatoes), in its naked, natural state. It’s just a matter of taste and how well your body digests it. Just make sure to chew your food well to aid your body in digestion! Garnish Them: When you receive a small quantity, think of how it can garnish your meal. For example, only receive a couple small beets this week? Grate them and toss them on top of your dish.

Making the Most of Your TSA 41

refrigeration Tips Cooling dramatically slows down respiration and break-down processes. When storing your vegetables, remember these tips: Bag It Up. Never store produce directly in the refrigerator. Keep items like greens and vegetables loosely wrapped and dry in a plastic bag, with a paper towel to wick away excess moisture. Bunched Items. Before storing, cut the edible greens from the crops, like beets, radishes, carrots, and kohlrabi. If left attached, the greens will drain moisture from the roots. Remove rubber bands, twisty ties, and other fasteners from the vegetables for better circulation. Keep Fruits and Vegetables Separate. Many fruits release ethylene gas, which will cause your remaining produce to spoil and lose its flavor, especially sensitive greens. Try Not to Wash or Chop Vegetables Before Storing. Most vegetables store better when kept as dry and as intact as possible (exceptions are root crops with greens that should be removed before storing). However, for ease of use throughout the week, it might be too much work to process everything each day, so take this recommendation with a grain of salt. Extra water on greens, summer squash, and herbs will create conditions that are too damp and not ideal for crisp, tasty vegetables. Make sure the produce is dried well before storing it with a dry paper towel. Keeping it in a sealable container may reduce the shelf life, but will help ensure it gets eaten in a timely and easy-to-incorporate manner. Prep for Easy Use. Wash and spin dry the lettuce leaves and greens as soon as you can. It will make for easy and quick use later. Keep them dry during storage. Wilted or Limp Produce? If your greens or other items had a rough ride home or have been left to wilt or shrivel in your refrigerator, soak them in a bowl of cold water before drying them. An hour or two will crisp them right up. Keep at Room Temperature. Some crops, such as basil and tomatoes, need to be kept out of the refrigerator to maintain optimum freshness. Check your weekly newsletter or TSA handbook for best practices. 42 Making the Most of Your TSA

Making the Most of Your TSA 43

getting Creative Getting Creative in the Kitchen!

Once you’ve gotten a good handle on preparing, serving, and storing each vegetable, start to get creative and think outside the box! When planning out your weekly menu, why not give each weekday night a theme? (Meatless Mondays, Taco Tuesdays, Wacky Wednesdays, and so on). It takes some of the stress away from deciding what to cook, and it’s a great way to manage the abundance in your weekly share. Try new things. The nature of your TSA share will make trying new produce easy and break you out of a rut. Consider sharing your menu and recipe ideas on our social media sites or try the weekly recipes in the newsletter.

Building Meal Ideas

Smoothies: Why eat your greens when you can drink them? Regular blenders can chop up the greens, such as spinach, parsley, cilantro, mint, or basil, with ease. Watermelon and cantaloupe are also great smoothie additions. Build savory smoothies with tomatoes, peppers, greens, and fresh herbs. Omelets: Adding greens, like spinach, arugula, beet greens, and fresh herbs, to your omelets can be a great way to zest up your eggs, while staying on top of an abundance of perishable produce. Choose greens that soften quickly, but do not release too much liquid. Squash, broccoli, cauliflower, tomatoes, and peppers are other great options to spice up an omelet. Pasta Sauces: Pasta sauces are a fantastic way to incorporate or even hide a plethora of veggies, making a healthier, heartier sauce that tastes great. Greens, such as collards and kale, provide more texture to the sauce as they cook down and soften during the simmering period. For best results, chop the greens into bite-size pieces. Pesto is also a great way to use greens and herbs. Sneak in summer squash, fresh herbs, peppers, and eggplants to create a richer more nutritious sauce. Baked, Roasted, and Grilled: Baking and roasting are fantastic ways to prepare many of your weekly vegetables. If it is too hot to roast, then throw them on the grill. All it takes is a little salt, olive oil, and herbs of your choice, if desired; a vegetable or medley of vegetables to make a fantastic side dish. Think outside the traditional roasted root dish. What about roasted beets with beet greens, roasted beets with fennel and rosemary, or roasted kohlrabi chips? Kale chips are amazingly fast, easy, and healthy! Simply wash the kale, tear into bite size pieces, and add a pinch of salt and/or spices with a dash of olive oil. Toss the kale to coat, then spread across a baking sheet. Bake 44 Making the Most of Your TSA

at 350°F for 10-15 minutes until the kale is crispy. All of the root vegetables, kohlrabi, broccoli, fennel, and cauliflower, are great in baked, roasted, or grilled dishes. Toss with olive oil, salt and pepper, and a little garlic, and cook until tender and/or the sugars start to caramelize and brown. Soups, Stews, and Stocks: Soups and stews are a fantastic way to utilize your motley assortment of end-of-week vegetable leftovers that you are not sure what to do with. Roots, fruiting vegetables, herbs, and greens are all classic soup ingredients, but think outside the box. Similar to pasta sauces, soups and stews are cooked for a long time, so the greens can soften and have a contrasting texture and taste. If the weather doesn’t warrant soup, freeze it for the fall or winter. All of your vegetable peelings, stems and ends can be frozen in freezer bags, then boiled down for a few hours with a bay leaf to make soup stock at a later time. Stock can be frozen, used to flavor soups, or to cook greens or grains in. Sautéed: Every vegetable you receive can be sautéed with a little olive oil, garlic, salt, and pepper for an easy and healthy side dish option. This is a great way to stay on top of the abundance of greens, the foundation of some classic side dishes. For a satisfying Italian side, cook kale or Swiss chard with some olive oil, fresh garlic, lemon zest, and a dash of Romano or Parmesan cheese. Shredded: Tough vegetables become easy to handle when shredded. You can shred root vegetables, crucifers like cabbage and kohlrabi, cucumbers, summer squash and greens for a healthy garnish or mix them into your favorite recipe. Mix a combination of shredded vegetables with some quinoa, mint, lemon juice, and olive oil to make a simple tasty “tabbouleh.” This is a great way to break down your vegetables for raw salads and slaws. Wraps: Add crunchy greens that contain a good amount of water, like napa or spring cabbage, bok choy, or head lettuce, to your wraps. Try adding your favorite grains, a protein, fresh herbs, and shredded veggies to the inside of your wrap. Casserole/Hot Dish: Need I say more. We are in Minnesota, home of the hot dish. Try incorporating greens and slightly steamed or sautéed vegetables into your favorite hot dish. Dehydrating: Drying your fruits and vegetables is a great way to create lightweight, energy-filled snacks. Whether you’re drying broccoli, watermelon, or cucumbers, dried foods require less storage space and can last just as long as frozen or canned foods. These nutritious, flavorful fruits and veggies are easily made in a food dehydrator or a standard oven. Just preheat your oven to 140-150°F, insert a pan of your favorite chopped fruits or vegetables, and open the oven door 2-3 inches to allow moisture to escape. Dehydrating foods can take anywhere between 10 and 20 hours, but it’s one of the easiest ways to turn your TSA shares into tasty on-the-go snacks. Making the Most of Your TSA 45

know Your Produce

Vegetables

Arugula is an acquired taste, as it may have a sharp bite, especially in the heat of summer. The greens can be eaten raw or sautéed for a unique kick to your meals. Storage Tips >> Wash and spin dry, then place in a plastic bag in the refrigerator. Consider adding a paper towel to the bag to absorb excess moisture. >> Best if used within 4 days. Culinary Tips >> For a spicy bite, add small tender greens to a lettuce salad. >> Add a soft cheese, dried fruits, grated carrots, and walnuts tossed with your favorite vinaigrette for an arugula salad. >> Add to omelets and sandwiches. >> Quickly braise or sauté the arugula and add to pasta; top with grated Parmesan cheese. >> A quick braise or sauté will remove the spice, replacing it with a deep nutty flavor.

arugula

>> Add cooked arugula to lasagna or quiche.

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You’ll receive small, tender beets with their greens in the summer. Larger beets without their greens will adorn your late summer and fall and winter shares, which are storage beets. Storage Tips >> Cut off stems and greens 1 inch from the crown. >> Place the unwashed beet roots in the refrigerator, separating them from the greens. >> Wash and spin dry the greens, then place in a plastic bag in the refrigerator. Consider adding a paper towel to the bag to absorb excess moisture. >> With the greens removed, beets will last for weeks, or even months, in the refrigerator. >> Beets can be rehydrated in a bowl of cold water if they get rubbery. Culinary Tips >> Scrub the beets well. There’s no need to peel them, especially when they are young. >> Grate raw beets into your salad.

beets

>> Baking beets will enhance their natural sweetness. Slice them washed and unpeeled into ¼-inch thick slices. Season the slices with thyme or tarragon and place on a lightly oiled baking pan. Add a small amount of water or apple juice, then cover with foil. Put in a 350°F oven for 25 minutes or until tender. >> Try steaming or boiling your beets. Scrub them clean, but leave the skins on until after cooking to maximize the color and flavor. Run the cooked beets under cold water and rub off the skins. They take 30 minutes to cook in steam and 15-20 minutes in boiling water. Serve the beets sliced, grated, or whole. >> Toss grated beets with carrots, apples, oil, and vinegar dressing. >> The greens of the beets can be sautéed, steamed, or mixed with pasta and cheese. 50 Know Your Produce

Bok choy is a mild Asian green with a crisp succulent stalk and tender leaves. It thrives in cool weather, growing abundantly in the spring and fall. Storage Tips >> Store the bok choy in a damp towel or a plastic bag in the crisper drawer of your refrigerator. >> Stores for up to 1 week. Leaves will wilt if they dry out. Culinary Tips >> Chop stalks diagonally into 1-inch chunks. Then, cut the leaves into small pieces. The stalk and leaves can be cooked together; the greens cook faster than the stalk. Sauté for a couple minutes. Don’t overcook the stalk, as it adds a nice crisp texture to your dish.

bok choy

>> Bok choy makes a great addition to any stir-fry. Sauté onions. Once they are softened, add the bok choy stems, tofu, soy sauce, and grated ginger root. Save the bok choy leaves for last. Serve with noodles or rice. >> Add your favorite marinade to sautéed or steamed bok choy. >> Lightly coat your bok choy with toasted sesame oil, soy sauce, and rice vinegar.

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We grow a lot of broccoli at Wozupi since it is a TSA favorite. It is commonly grown in the spring and fall, with the cool weather and frosts sweetening up these tasty brassicas. We do grow a few heat-tolerant varieties during the summer months for everyone’s enjoyment. Storage Tips >> Trim only the large leaves. >> Keep unwashed broccoli in a perforated plastic bag in the refrigerator. >> Broccoli will last for several days, but is best eaten very fresh. Culinary Tips >> Rinse the broccoli first. If necessary, soak upside down in cold, salted water if caterpillars are present.

broccoli

>> Broccoli will take 4-8 minutes to steam, depending on the size of the floret and the crispness you prefer. Pierce the stalks with a knife to check for doneness. The knife should pierce easily, but the broccoli will remain crunchy when it’s done. If you plan to use it later, cool it by plunging it in cold water immediately. Drain and pat dry the broccoli. >> For a sauté or stir-fry, try steaming or blanching the broccoli beforehand. But if you do that, throw it in your sauté at the very end to preserve its texture. >> You can eat the stalks and stems, too. When you peel off the outer skin, the tender stalk will cook for the same length of time. Insert a paring knife under the skin at the base and pull up. The skin will pull off easily and break at the buds. Thick julienne strips or diagonal slices can be added to soups or sautés. >> Mix cooked broccoli with garlic and olive oil; sprinkle with cheese. >> Add to quiche, pizza, grain, and pasta dishes, or try roasting with olive oil, salt, pepper, and garlic. 52 Know Your Produce

Resembling broccoli, this green comes from the cabbage family and is widely grown in Italy. Its medium-sharp flavor takes a bit of getting used to, but both the stems and greens are edible. We harvest them when the plant forms buds. Storage Tips >> Wash and spin dry the greens, then place in a plastic bag in the refrigerator. Consider adding a paper towel to the bag to absorb excess moisture. >> Greens will last for up to 1 week.

broccoli raab

Culinary Tips >> Rinse and pat dry. >> Remove greens from the larger lower stems. Some people like to pound the stems to make them more tender. When they’re young, the stems should be fine as is. >> Steam them. 2-3-inch pieces take about 5 minutes to steam. >> Sauté the chopped garlic in olive oil for a few minutes. Add the chopped stems and continue sautéing for a few more minutes. Add the chopped greens with a few tablespoons of water; cover. Cook the greens for 3-5 minutes until they turn dark green and tender, but not mushy. >> Mix with pasta; serve with grated Parmesan cheese.

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Brussels sprouts are a wonderful veggie steamed, sautéed, or eaten raw added to salads or stir-fries. When eaten fresh, they taste like a refined cabbage. If you have the opportunity, watch these plants grow— they are fascinating! They are harvested in the fall. The heads form above every other node on the stalk. Their flavor improves after the first frost.

brussels sprouts

Storage Tips >> Keep unwashed Brussels sprouts in a plastic bag in your refrigerator (they keep longer on the stalk). >> Best when eaten fresh, but they will last for a few weeks. Culinary Tips >> Remove any damaged leaves. To allow for even cooking, trim the base and cut a crosshatch in the core. >> The smaller sprouts will take 5-8 minutes to steam and the large ones will take 8-10 minutes. Test with a knife. They should be tender, but still retain a slight crunch. The sprouts will turn grey if they’re steamed for too long. >> They can also be shredded into a slaw or shaved into a Brussels sprouts salad. Add a citrus vinaigrette to soften them. Consider a lemon, olive oil, garlic, salt, and pepper dressing with dried cranberries, feta cheese, and toasted nuts or seeds on top. >> Cool the sprouts immediately if you aren’t eating them right away. This will preserve the color and texture. >> Season steamed sprouts with lemon juice, parsley, butter, or pepper. >> Sprouts can be steamed until barely tender. Cut them into halves length-wise and sauté. >> Add leftover sprouts to stir-fries. 54 Know Your Produce

You will receive a few types of cabbage with your share, including purple and/or green spring cabbage, savoy cabbage, Napa (Chinese cabbage), and winter storage cabbage. The napa and early cabbages are more tender and succulent, while the storage cabbage is great if you’re making sauerkraut or other fermented products. They have a higher sugar content and studier leaves than the early cabbages. Storage Tips >> Store the cabbage in the crisper drawer of your refrigerator, leaving the outer leaves on. >> Keep in a plastic bag after you’ve cut it open.

Culinary Tips >> Trim off the outer wilted leaves. Cut the head into quarters. Remove the core.

cabbage

>> Thinly slice the cabbage to add to a salad or coleslaw. Toss with a vinaigrette or make a creamy dressing with plain yogurt, vinegar, honey, dill, and salt. Add grated carrots or other vegetables. >> Cut wider slices for steaming; cook for 5-6 minutes. Top with grated cheese, butter, olive oil, or a little vinegar. >> Consider adding sliced cabbage to sautés or stir-fries. Adding sliced apples or onions will help reduce the gaseous qualities of cabbage. >> Add a little color to your salad with some finely shredded red cabbage. >> Boil cabbage and chopped onions for 5 minutes; add to mashed potatoes.

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Carrots are an incredibly durable vegetable. The late fall and winter batches hold moisture and retain sweetness, even after months in cold storage. Our early shares will have smaller, more tender carrots with their tops on. Storage Tips >> Refrigerate carrots in a plastic bag in your refrigerator with the tops twisted off. >> Store carrots, with their greens removed, in a bowl of cold water to retain crispness and freshness. >> Greens can be frozen in a freezer bag and added to a vegetable soup stock at a later time. >> Rehydrate in a bowl of cold water if the carrots become limp. Culinary Tips >> Scrub the carrots well under running water. No need to peel them; it removes the nutrients located just under the skin.

carrots

>> To receive the most nutrients, eat carrots raw. You can also cut them into sticks or grate them into salads.

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>> Try steaming sliced carrots for 5-10 minutes or sautéing them in butter; add honey on top for a sweet dish. >> Add to soups, stews, stir-fries, or casseroles. >> Steam and puree the carrots. For a simple soup, add cream, onions, leeks, freshly grated ginger, or soy sauce. >> To roast the carrots, cut them into large chunks and dot them with butter. Cover and bake them for 40 minutes in a 350°F oven. >> Try simmering the carrots in a stock instead of butter.

cauliflower & romanesco

Cauliflower and Romanesco (a unique cross between broccoli and cauliflower with a spiraling head formation) are summer- and fall-harvested crops in the brassica family. They are seasonal favorites that taste great either cooked or raw. They provide a good dose of dietary fiber, vitamins C and K, folate, antioxidants, and phytonutrients. Storage Tips >> Cauliflower and Romanesco store better than broccoli if handled gently. They bruise easily and can take on a strong odor and flavor in the refrigerator, so consider using them within the first few days. >> Refrigerate in a plastic bag. They will keep for about 1 week. Culinary Tips >> Soak the head in cold, salted water for a few minutes. Rinse if there are any caterpillars. >> Cut out the core and remove tough outer leaves for even cooking. You can leave the head whole or cut it into pieces. >> Steam the whole head for 15-20 minutes or 5-10 minutes for florets. Cook until tender, but not soft. When finished cooking, run under cold water. >> Serve the raw florets with a dip. >> Steamed cauliflower can be marinated in your favorite dressing, either alone or with other veggies. Serve chilled. >> Sprinkle with grated cheese or top with a lemon butter or herb sauce. >> For a creamy soup base or soup thickener, try cauliflower puree.

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Despite its gnarly exterior, celeriac is a delicious and very versatile vegetable. This celery-flavored roottype crop stores well, and is high in fiber, vitamin C, phosphorus, and potassium. Storage Tips >> Place celeriac unwashed in a plastic bag in the crisper drawer of your refrigerator. It will last up to 1 month in your refrigerator. >> Celeriac will store for 6-8 months in a root cellar. Culinary Tips >> To remove the roots and top, make a flat cut on both ends. Cut from top to bottom down the sides with a sharp knife. You can use a vegetable peeler instead. >> Place the peeled celeriac in water and lemon juice to prevent darkening of the flesh. >> Try adding celeriac cubes to stews and soups. >> Celeriac strips are great tossed or dipped in your favorite creamy dressing. >> Grate raw celeriac into salads.

celeriac

>> Boil and mash it into potatoes.

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>> Lightly coat a baking pan with oil. Cut the celeriac into ¼-inch slices, and sprinkle with thyme and salt. Add a 1/4 cup of apple juice or water. Cover with foil and bake at 350°F for 25 minutes or until tender. >> Throw in with roasted roots.

The celery we grow at Wozupi is very flavorful. It’s best when cooked, as our celery is a little tougher than the watered-down varieties available in the supermarket. It is considered one of the world’s healthiest vegetables and very low in starch, as the sugar is replaced with pectin. It is an anti-inflammatory food high in vitamins A and K, which aid in digestion.

Storage Tips >> Celery will last a long time in the refrigerator if stored properly. Wrapping it in tin foil with the leaves removed will ensure the longest storage life possible. It can also be placed in a jar with the stem side up and the base in a little water to help retain crispness and texture. It will continue to grow, and eventually sprout roots and new stalks. >> Celery can be blanched and frozen for later use. Culinary Tips >> Both the stalks and leaves can be enjoyed cooked or raw. It is considered a green, but is in the same family as parsley. The leaves can be used in place of parsley.

celery

>> It is great in soups and soup stocks, with both the leaves and stalk providing an amazing flavor boost. Try it in cream of celery soup. >> Wonderful in savory smoothies and juices. >> Enjoy it raw on a vegetable platter with hummus or babaganoush. >> Stir-fry or sauté the stalks and leaves.

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Chard, which is in the same family as beets and spinach, is considered one of the world’s healthiest vegetables and is packed with phytonutrients, vitamins A, E, and C, iron, and calcium. It is harvested as a leafy green with a crisp succulent stem that is often prepared separately. The stalk has a nice crisp texture, while the leaves cook down very quickly. It is very important to cook mature chard, as this vegetable is high in oxalic acid, and some people have a mild allergic reaction to the raw leaves when the acid has not broken down through cooking. Storage Tips >> Place chard in a plastic bag in the crisper drawer of your refrigerator. Add paper towels to absorb excess moisture. >> Best if eaten within 5 days. Culinary Tips >> Cook the stem separately if the leaves are large and mature. Cook young greens whole. >> Use in place of spinach in most recipes, but remember to cook it first. >> Sauté the leaves in olive oil and garlic, or garlic butter, salt, and pepper.

chard

>> Steam large stem pieces for 8-10 minutes and the leaves for 4-6 minutes.

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>> Add olive oil, lemon juice, salt, and pepper to steamed leaves. Or try it with sesame oil, soy sauce, or rice vinegar.

Collard greens are vital to your health, with eight times as much vitamin A as cabbage and twice as much as broccoli. Low on vitamin C? A serving of collard greens contains more vitamin C than a glass of orange juice. Enjoy them at their finest, when they become sweet after the first frost. Collards and kale are interchangeable in recipes.

Storage Tips >> Store collard greens in a plastic bag in the crisper drawer of your refrigerator.

collard greens

>> Best when fresh, but will keep well for up to 2 weeks when they are fall harvested. Culinary Tips >> Remove the main rib of each leaf and slice it into chunks. Slice the leaves into strips. >> Sauté garlic in olive oil, then add sliced collards with a bit of water. Cover and braise them until the collards become bright green, about 10 minutes. Top with tamari, balsamic vinegar, or toasted sesame oil. >> Collards are a great addition to stir-fries. >> For a southern favorite, boil with a smoked meat or ham hock.

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Cucumbers are a perfect supplement to a summer meal. Packed with water, they help replenish the fluids and minerals we lose during the hot summer months. Once they are harvested, use them quickly as they will shrivel fast. For a fun alternative, try cucumbers as an effective skin conditioner. High in vitamin E, they offer a refreshing experience as a face rub or peel. Storage Tips >> Store cucumbers in the crisper drawer of your refrigerator for up to 1 week. >> Sliced cucumbers deteriorates quickly. Culinary Tips >> We do not wax our cucumbers, so no need to peel them. Sometimes the later seasoned-cucumbers will have a slightly bitter skin. >> Add cucumbers to a sandwich for a refreshing twist.

cucumbers

>> Grated cucumbers are great in a raita dressing.

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>> Mix sliced cucumbers with plain yogurt, mayonnaise, or sour cream, and fresh dill. Also try them dried with salt and pepper. >> Toss sliced cucumbers with a vinaigrette dressing. >> Try adding cucumber slices to your water for a refreshing drink.

Eggplants thrive in warm conditions. We plant them under a heat-retaining mulch, trapping the warmth and moisture of the soil while suppressing the weeds. Eggplants are in the same family as peppers, tomatoes, and potatoes.

Storage Tips >> Eat eggplant when it's fresh. It stores better in a cool room, not the refrigerator. Culinary Tips >> Feel free to peel an eggplant, but it isn’t necessary, especially with the skinny Asian varieties. >> Try slicing the eggplant and lightly salting it. Let it sit for 10-15 minutes, then squeeze out the excess liquid. This will reduce the amount of oil needed to cook it. >> Lightly brush with olive oil then sauté, bake, grill, or roast eggplants until the flesh is soft. Cooking time will vary depending on the thickness, variety, and cooking method.

eggplant

>> Throw sautéed eggplant on top of pasta. >> Grilled eggplant and other vegetables are a great side dish. >> Dip eggplant pieces in flour, eggs, and seasoned breadcrumbs, then sauté in hot oil until lightly brown. Season with garlic, herbs, or grated cheese. >> Add to pasta sauce or stir-fries.

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Fennel, a member of the carrot family, is a succulent vegetable that tastes like anise or licorice. We cultivate it for the fennel bulb, but both the bulb and stalks with fronds can be enjoyed. The seeds are often found in Italian sausages in this country, but the bulb, foliage, and seeds are used in many culinary traditions of the world. It is a plant that many of our TSA members have not used. It has a distinct flavor, which may take some time getting used to. Storage Tips >> Refrigerate dry in a plastic bag in your crisper drawer; wash before use. Remove stalks and fronds and store separately. >> Blanch for 3 minutes, then freeze for later use. >> You can dry fennel stalks in the oven to preserve them. Remove all the fronds and arrange them on a baking sheet. Bake at 200°F for 3 hours. Turn off the heat and let them dry in the oven overnight. Culinary Tips >> If you’re still craving comfort foods, try fennel on flatbread, paired with celery in a gratin, or with braised potatoes.

fennel

>> Try raw, shaved fennel bulbs in a Greek salad or a salad with celery.

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>> If you’re not a fan of its strong flavor, ease yourself into the world of fennel by roasting it alone with olive oil and salt, or rosemary and beets. Roasting it will bring out its sweetness and soften its flavor. >> Blend it into a white bean dip. >> Grill fish on fennel stalks, or make broths or infused oils with it. It can be used in place of celery. Keep the fronds attached or use dried stalks. >> Try using chopped fronds like you would other fresh herbs. It’s tasty in pesto, egg dishes, potato salad, or tomato-based sauces with sweet Italian sausages. >> Great addition to soups or soup stocks.

garlic & garlic scapes

Garlic scapes are the flowering bud of the garlic plant and form from the top of the plant in June. If left on the plant, it takes away energy from the garlic bulb formation, leaving much smaller garlic bulbs for harvest. We remove them for larger bulb formation, but they are an amazing spring culinary treat and always a TSA favorite. Garlic bulbs are harvested at the end of July and can be stored all winter. Storage Tips >> Store the garlic scapes in a plastic bag in your refrigerator for 1-2 weeks. >> For long-term storage, garlic bulbs can be stored in a cool, dry, and dark place for a few months. >> Do not store the bulbs in your refrigerator. Culinary Tips >> Chop up garlic scapes and use them like the garlic bulb in any recipe. >> Garlic scapes can replace garlic in basil pesto. >> 1 medium clove equals 1 teaspoon of minced garlic. >> Want a mellower flavor? Try roasting garlic. Cut off the tops of the garlic bulbs to expose the cloves, brush with olive oil, and bake for 1 hour at 350°F. Squeeze the garlic out of the skins and spread on bread or crackers. >> Add to a pizza as a topping. >> To make garlic compound butter, mash ½ cup of softened butter with 4 minced cloves of garlic. >> Sauté garlic only until translucent. If overcooked, it will burn quickly and give you a bitter flavor.

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This hardy vegetable will withstand the coldest of days, developing a slightly sweet flavor after the first frost. Extremely nutritious, kale is high in vitamins A and C, protein, and calcium. Storage Tips >> Store the kale in a plastic bag in your refrigerator for up to 1 week. Culinary Tips >> Make sure to wash the leaves well and cut or tear out the tough mid-rib. >> Steam chopped, mature kale for 3-6 minutes or slightly longer if you’re sautéing them. >> Try steamed kale with sautéed garlic and tamari. Do not sauté past bright green. >> Add sautéed kale to omelets, quiches, casseroles, or mashed potatoes. >> Bake kale chips with olive oil and salt. >> Add to soups, hide in sauces, or toss in smoothies.

kale

>> Raw kale salads are fantastic, but you need to massage the leaves with olive oil to soften them. Add a citrus dressing to aid in digestion.

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Related to storage onions, leeks are milder in flavor and tougher in texture. They develop as a layered stalk rather than a round bulb. The succulant stalks are loved in Europe for soups, stews, and cooked down in sauces. Storage Tips >> Refrigerate unwashed leeks with their roots for up to 2 weeks. Be sure to wrap tightly in plastic to ensure the flavor isn’t absorbed by the other foods.

Culinary Tips >> Leeks are great added to soups and stews. >> Shave thinly and add to a potato salad. >> Roast leeks with olive oil and salt, or add to your favorite roasted vegetables.

leeks

>> A great addition to your breakfast omelet, quiche or scramble.

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Lettuce is a great addition to almost any meal or enjoyed as a raw salad. We grow a wide variety for your taste and preference. Storage Tips >> Place the lettuce in a bath of cold water and swish it around. Spin dry before storing. Make sure to rinse out the dirt that collects between the layers. Our salad mix is not triple rinsed, so wash well! >> Store the lettuce with a paper towel in a plastic bag in your refrigerator. This will prevent your lettuce from becoming soggy. The drier, the better. Culinary Tips >> Cut the lettuce head in half length-wise. >> Trim the roots of the lettuce, stripping away any damaged outer leaves. >> Eat raw in salads, sandwiches, tacos, burritos, or wraps. >> Lightly sauté romaine head lettuce with its spines, either alone or with other veggies.

lettuce

>> Add head lettuce to quiches, egg dishes, casseroles, stews, stocks, and stir-fries. It sounds strange, but tastes great!

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Onions are the first seeds to be started in the greenhouse in late February because of their long growing season. We harvest fresh onions first with their greens. These onions will not store as well as dried storage onions. By late August, they are pulled and sun-cured for a few days out in the field, going into the greenhouse for the final cure. Then, they are put in mesh bags and stored in the packshed for distribution. Storage Tips >> Store spring onions fresh in a plastic bag in your refrigerator. >> Keep the storage onions (dry and skinned) in 40-50°F with low humidity. They tend to sprout if they’re stored with warmth or moisture.

onions

Culinary Tips >> To uniformly chop an onion, cut a bit off both ends, then cut in half from top to bottom. Cut out the core from the base if need be. Peel the skin off with the edge of your knife, laying the cut surface down on the cutting board. Make length-wise slices from one side to the other, while keeping the onion intact. Rotate the onion a quarter turn and make cross-wise slices. >> Season many dishes with onions: soups, stews, quiches, pastas, sauces, grain-based casseroles, or vegetable stir-fries. >> Save onion skins for vegetable soup stock. >> Use the green leaves like scallions. >> Cut a whole onion into quarters, then halve the quarters to make wedges. Bake the pieces on an oiled baking pan with a bit of liquid (water, apple juice, vegetable stock) to prevent sticking. Season with dried thyme or rosemary. Cover with foil and bake at 350-400°F for 30 minutes. Bake other root vegetables (carrots, potatoes, parsnips, rutabaga, sweet potatoes) alongside the onion wedges. Know Your Produce 69

Parsnips hail from the family of carrots, parsley, dill, fennel, celery, and Queen Anne’s lace. Notably less dense than carrots, they develop their full sweetness after they have gone through a frost. Parsnips are good for your health, containing more vitamin C than a carrot, and are high in potassium and protein. Storage Tips >> Trim the tops off the parsnips. Refrigerate the roots unwashed in a plastic bag for up to 2 weeks. >> Rehydrate in a bowl of cold water if they become limp. Culinary Tips >> Scrub parsnips well with a vegetable brush; no need to peel them. >> Cut into uniform pieces to cook evenly. >> Boil 1-inch chunks in water for 8-10 minutes. >> Mash up cooked parsnips and serve with butter. >> Try combining potatoes, carrots, and parsnips for a root mash.

parsnips

>> Salads are great with grated raw parsnips.

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>> Season your parsnips with curry powder. >> Roast them with other root vegetables. >> Sauté thin strips of parsnips with butter. >> Great addition to stews and soups.

For a kick to any meal, add peppers! We grow green, red, hot, and Italian sweet peppers. Experiment with the different types. Italian peppers are great raw, fried, or roasted. As the first harvested pepper, they turn red and sweet quickly. Peppers are high in iron and vitamins A, C, and E.

Storage Tips >> Ripe red peppers spoil quicker than green peppers. >> Store unwashed peppers in your refrigerator for up to 1 week. Culinary Tips >> Eat peppers raw to retain the most nutrients. >> Add raw strips of pepper to salads and sandwiches, or eat with your favorite dip. >> To roast peppers, place them over hot coals or on an open flame on the grill. Roast them, turning often, until the skin is evenly blackened. Then, place the peppers in a brown bag for 10 minutes to steam. Peel off the skin with a knife.

peppers

>> Try grilling marinated peppers.

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Potatoes are one of most popular crops in your share and can be prepared in a variety of ways. They are high in potassium if eaten with the skin on. Combine them with meat, dairy, or grains to form a complete protein meal. As a good source of complex carbohydrates, potatoes can complement any meal. Storage Tips >> Refrigerate baby potatoes if you don’t use them within 2-3 days. >> Store at room temperature for up to 2 weeks. >> Keep the potatoes out of the direct light or their skin will turn green. >> Store them in a dark, humid place at 45-50° F for a long period of time. Culinary Tips >> Boil, mash, fry, bake, or roast them. >> Great in morning hashes, as home fries, or potato pancakes.

potatoes

>> They are wonderful roasted with fresh herbs, olive oil, salt, and garlic.

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>> Try them diced with herbs, onions, garlic, and peppers. Wrap them in tin foil and throw them over coals or on the grill. >> Potato gratin, potato salad, or potato dumplings are other fun ways to incorporate these tasty spuds into your meals. >> Wax potatoes (yellow, gold, and red) are moist, and are good for potato salads, roasted potatoes, and mashed potatoes. >> Russet potatoes (Idaho and dry) are good for french fries and hash browns.

With a unique mustardy bite, radishes are a great addition to your vegetable platter. As part of the brassica family (broccoli, cabbage), they are the first root vegetable of the season. We grow an assortment of radishes, including French breakfast, pink beauty, red cherriette, watermelon, and daikon varieties. Storage Tips >> Store radishes for 1 week in a plastic bag with a damp cloth in your refrigerator. Remove the greens before storing. >> Larger storage radishes are delivered without their greens. Store them in a bag in the crisper drawer for a few months. >> Consider storing small, tender radishes without greens in a bowl of water to retain crispness.

radishes

>> Greens can be removed, washed, dried, and stored in a plastic bag in your crisper drawer for later use in soups, stews, stir-fries, etc. Culinary Tips >> Grate or slice raw radishes into salads or slaws. Or try them thinly sliced with fresh herbs and salted butter on crackers or crustinis. >> Scrub the radishes well; no need to peel them. >> Use in soups or stews, add to stir-fries, garnish tacos and burritos, or eat raw on vegetable platters. >> They are great refrigerated or fermented, like sauerkraut (lacto-fermented with salt and water). >> Steam the radishes for 5-10 minutes or until tender, but not mushy. Roll them in butter, salt, and pepper. >> You can use radish greens like any other cooking green.

Know Your Produce 73

Rutabagas complement our fall TSA medley well. As a cross between a turnip and a cabbage, rutabagas offer valuable health benefits. They are high in vitamins A and C, and calcium. Storage Tips >> Store rutabagas for up to 1 week at room temperature. >> Can last in your refrigerator for up to 1 month. Culinary Tips >> Scrub rutabagas well with a vegetable brush. Trim off the tops and roots; peel off the rough outer skin. >> Try this winter coleslaw: grated rutabaga, celeriac, carrot, daikon, and an apple, with chopped parsley and a lemon/oil dressing. >> Steam 1-inch chunks of rutabaga for 30 minutes. Serve with butter, salt, and pepper. >> Mash with potatoes or on their own.

rutabaga

>> Roast alongside other root vegetables.

74 Know Your Produce

Linked to the onion family, scallions, also known as green onions, offer a milder flavor in your early summer shares. Eat them raw or add them to a cooked dish. Storage Tips >> Wash and pat dry. Store in a plastic bag in your refrigerator. Culinary Tips >> You can eat both the white and green parts of the stem. >> Discard the root tips. >> Chop into small pieces, then add to dips, salads, and dressings.

scallions

>> Add to stir-fries, soups, omelets, or quiches.

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We grow mostly green beans with a planting or two of yellow and purple wax beans. They are interchangeable in recipes and a culinary summer staple. Storage Tips >> Store unwashed in a perforated plastic bag in your refrigerator. They will wilt quickly. >> Best when eaten within 1 week. Culinary Tips >> To prepare, snap off the bean stem. >> Blanch or steam for 5-10 minutes. >> Beans are done when the color begins to brighten and they become tender (not soft or mushy).

green beans

>> Cook them less if serving the beans cold in a salad, so they stay crisp.

76 Know Your Produce

>> Flavor them with butter, lemon juice, sautéed onions, garlic, and/or an herbed vinaigrette.

An extremely nutritious green, spinach is high in vitamins A and C. Best retained with little or no cooking, the vitamins and nutrients can be hard to absorb with its oxalic acid, so dress them with olive oil. Our frost-kissed spinach is one of the most delicious and healthy foods we grow. Storage Tips >> Dunk spinach in a cold water bath, then spin them dry. Wash thoroughly as dirt likes to hide in the savoyed leaves and stems. You may want to consider double washing. >> Store the greens in a damp towel in a plastic bag for up to 1 week. Culinary Tips >> Steam spinach for a couple minutes (it steams really fast). >> 2-3 pounds of spinach equals 2 cups of cooked spinach. >> For a tasty salad, toss with olive oil, lemon juice, fresh basil leaves, diced garlic, and feta cheese.

spinach

>> Raw, tender spinach leaves are a great addition to your pasta. >> Add spinach to baked dishes, like quiche or lasagna. >> Add spinach to your breakfast eggs or smoothie. >> Spinach can be substituted for chard in many recipes.

Know Your Produce 77

sugar snap & snow peas 78 Know Your Produce

Sugar snap peas are sweet, with the pea itself bearing most of the sugar. Both the pea and the pod are edible. Snow peas are larger and flatter with less sweetness. Both are great cooked or raw as a summer favorite. Just snap the stem off and enjoy. Harvest them at their best, before the sugars turn into starch. A good source of vitamins A, C, K, and B, snap peas are also packed with protein, carbohydrates, and fiber. Storage Tips >> Use as soon as possible. They will lose some of their sweetness and crispness if you store them. >> Refrigerate them for 3-4 days in a plastic bag. Culinary Tips >> To remove the string, snap the stem tip down and pull. >> Cooks quickly, no more than 2 minutes. Serve plain or add butter. >> Great addition to stir-fries or marinated salads. >> Shell peas together—it's a great activity for kids!

summer squash & zucchini

We encourage you to play around with new possibilities using your summer squash. Best when fresh and relatively small, they can be a nourishing and cooling addition to you summer meal. A great source of vitamins and calcium, too. Storage Tips >> Summer squash will dehydrate quickly. Store for a few days in the crisper drawer of your refrigerator. >> If possible, store dry with a plastic bag wrapped tightly around the squash with the air removed. Culinary Tips >> Great as sticks in a salad or with your favorite dip. >> Add chunks to a summer soup or pasta sauce. >> Grill thick slices for 3-4 minutes over hot coals, then 5-8 minutes on the other side of the grill. Baste with your favorite marinade. >> Sauté onions in butter or oil, then add summer squash and sugar snap peas. Serve over pasta, topped with Parmesan cheese. >> Zucchini pancakes or bread are a unique alternative. >> Try stuffing patty pan squash with buttered fresh bread crumbs. Sauté with garlic and fresh herbs. Heat through and serve. >> To prevent soggy cooked dishes, lightly salt the grated or thinly sliced squash. Place in a colander and let stand for 30 minutes. During the resting period, some water will seep out. Squeeze or pat down with paper towels to absorb the rest. Rinse to remove the salt, if desired.

Know Your Produce 79

A staple of summer, sweet corn is best used the day you pick it up. It becomes starchy and less sweet the longer you wait. Add it to beans or dairy to help increase protein. Storage Tips >> Refrigerate the corn immediately, leaving the husks on to retain sweetness. Use it as soon as possible. Culinary Tips >> You might find a worm or two in your ears. Cut out the damaged parts, the rest of the ear is still good. Corn ear worms typically appear in the silky tip of your corn. If it looks a little brown, cut the end off before opening. >> Corn can be steamed for 6-10 minutes or dropped into boiling water for 4-7 minutes.

sweet corn

>> Soak the corn in water before grilling it. Roast unhusked corn ears on the grill or in the oven for about 20 minutes.

80 Know Your Produce

>> Cut the kernels off the ear of older corn and use in salads, chowders, baked dishes, etc. >> Try mixing corn kernels with sweet onions and red peppers. Toss with oil, lemon juice, and your favorite fresh herbs. Marinate for 1 hour before serving.

Amazingly, we can grow a few varieties of sweet potatoes in Minnesota, including Beauregard orange-fleshed and O’Henry white-fleshed varieties. Curing the spuds in the greenhouse for a few weeks improves their flavor and storage life. They may look beaten up, but their flesh should still be delicious. Storage Tips >> Store in a cool, dark place for 1 month. The larger sweet potatoes store much better than the small roasters.

sweet potatoes

>> Wash them right before you use them. Culinary Tips >> Scrub the potatoes well before cooking. >> The skin is edible, so no need to peel them. >> Bake the sweet potatoes whole at 350°F or until soft when pricked with a fork. Add butter if desired. >> Toss sweet potato chunks with olive oil, thyme, salt, and pepper. Roast at 350°F for about 45 minutes. For a winter root bake, add chunks of potatoes and carrots. >> Heat butter in a sauté pan and add small sweet potatoes cubes. Add cinnamon and ginger, sautéing until soft and tender. Serve with rice. >> Sweet potatoes pair well with cinnamon, orange, butter, ginger, maple syrup, brown sugar, pecans, and walnuts. >> Try sweet potato fries with a lemon garlic aioli.

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Tatsoi, a mild Asian green, is a good alternative to spinach. It grows in the hot summer heat, and its mild flavor can be a favorite with kids. Add it to your next salad, sandwich, or burrito. Storage Tips >> Wash and spin dry before storing in a plastic bag in your refrigerator. Add a paper towel to absorb excess moisture. >> Tatsoi is best if used within 1 week. Culinary Tips >> For extra flavor and texture, add small, tender leaves to your salad. >> Add to your next burrito, omelet, or sandwich. >> Sauté tatsoi with garlic for 2-5 minutes. A perfect addition to your pasta; top with grated cheese. >> Add to your stir-fry during the last couple minutes of cooking.

tatsoi

>> To braise, sauté the garlic for 2-3 minutes, then add tatsoi and a few tablespoons of water. Cover and cook for 2-5 minutes. Watch the green brighten. They will become mushy if cooked much longer.

82 Know Your Produce

>> Try mixing sautéed or braised tatsoi with rice vinegar, sesame oil, and soy sauce. Top with toasted sesame seeds.

Tomatoes are the perfect veggie to add to any dish all year-round. Here at Wozupi, we grow many types to fit everyone’s taste buds, including small salad, beefsteak, cherry, plum, and heirloom varieties. Storage Tips >> Store tomatoes at room temperature for up to 1 week. Cut tomatoes will deteriorate quickly. >> Unripe tomatoes will continue to ripen when stored at room temperature. >> Too many tomatoes? Consider slicing them in half and freezing them on a parchment-lined tray. Then, throw them in a freezer bag with the air removed. No need to blanch or boil them. Culinary Tips >> Tomatoes are very versatile. You can sauté, broil, grill, bake, or eat them raw.

tomatoes

>> Serve sliced tomatoes with olive oil or a vinaigrette, chopped fresh basil or parsley, fresh mozerella, and salt and pepper. >> Make a creamy tomato soup. >> Perfect for fresh salsa or marinara sauces. >> Add tomato chunks to summer soups, salads, and pasta sauces. >> Add sautéed plum tomatoes to an omelet. >> Hollow out to make stuffed tomatoes; bake or grill them. >> Roast halved tomatoes with minced garlic and chopped basil on a lightly oiled baking pan for 3 hours in a 250°F oven.

Know Your Produce 83

We grow purple top and hakurei salad turnips here at Wozupi. As one of the most ancient and globally used vegetables, both the root and greens are good sources of vitamins and minerals. Salad turnips are white, sweet, crisp, and tender, and can be eaten raw. Purpletop turnips are harvested in the fall, and should always be cooked. Storage Tips >> Store turnips unwashed for 1-2 weeks in a plastic bag in your refrigerator. Use the turnips as soon as possible. >> Store the greens separately in a plastic bag or damp cloth. Culinary Tips >> Scrub the turnips well with a vegetable brush; you don’t need to peel them. >> Complements slaws and salads well. >> Steam 1-inch slices for 12-15 minutes (salad turnips only need to be steamed for a few minutes). >> Bake turnips with butter or olive oil at 350°F until tender.

turnips

>> Roast with a protein, like meat.

84 Know Your Produce

>> Sauté garlic in olive oil, then add thin slices of turnips. Add the turnip greens when the rest of the turnip is nearly done. Sauté until the greens are bright green, but not mushy. Serve with tamari. >> Add diced turnips to soups, stews, or stir-fries. >> Mash turnips up like potatoes. >> Use turnip greens like you would other cooking greens.

Take advantage of the winter squash in your TSA share. It has 10 times more vitamin A than summer squash, and most varieties are interchangeable. The flesh is quite similar, even though the skin may look different. Dry squash is best for roasting and wet squash is best for pies. Storage Tips >> Winter squash can be stored at room temperature for at least 1 month, but many varieties will store through the winter months.

winter squash

>> For long-term storage, keep in a cool (50-55°F), dry location for several months. Culinary Tips >> 1 pound of raw squash equals 2 cups of cooked squash. >> Boil or steam 1-2-inch cubes of winter squash for 15-20 minutes. Peel before or after cooking, but let them cool first. >> Mash up cooked squash with butter. >> Add chunks of winter squash to soups and stews. Cream of butternut soup is a TSA favorite. >> Baked squash is great. Carefully cut in half length-wise; scoop out the seeds. Place the flesh down on a baking dish. Bake at 350°F for 30-60 minutes, depending on the size. >> Bake the squash, adding butter and maple syrup or brown sugar, if desired. >> A perfect side dish for roasted meats. >> Winter squash can be used to make pie, including pumpkin pies.

Know Your Produce 85

Herbs

We grow basil, cilantro, dill, parsley, thyme, oregano, chives, sage and mint at Wozupi. Herbs are a fantastic way to brighten up any meal.

basil

>> Great in Italian and other Mediterranean dishes. >> Add to soups, sauces, and egg dishes. Also try it with spinach, zucchini, tomatoes, eggplant, peas, broccoli, and green beans. >> Make pesto sauce with your extra basil. >> Pairs well with tomato-based soups and dishes.

chives

>> Add chopped to cooked dishes at the very end, or as a raw garnish on soups, pasta, potatoes, eggs, grain salads, or in dressings and sauces.

cilantro

>> Need an extra boost? Add cilantro to fresh summer salsas, slaws, and salads. >> The strong pungent flavor pairs well with beans or beef.

herbs

dill

>> Works well in salads, sauces, soups, dips, dressings, fish dishes, and egg dishes. Garnish other vegetables with your dill. >> Try using in potato or onion soups. >> To retain flavor, add in near the end of cooking. >> Add dill to your next loaf of bread. >> A favorite summer herb to garnish salads and slaws.

Know Your Produce 87

mint

>> Top sweet dishes with mint. >> A nice touch in hot or iced tea. >> Try in a bean salad.

oregano

>> Add to pizza, omelets, gravy, beef stew, or any lamb dish.

parsley

>> 1 teaspoon of dried parsley equals 1 tablespoon of fresh parsley. >> Add to dips, butter, salad dressings, stuffing, gravy, and sauces.

sage

>> Complements pork dishes and sausage well. >> Add to salad dressings, chowder, fish dishes, stuffing, cheeses, and seasoning blends. >> Try adding to a garlic compound butter. >> Add to roasted potatoes or roasted roots dish.

thyme

>> Add it to your next soup, chowder, stuffing, fish dish, tomato juice, or cheese. >> Pairs well with carrots, celery, tomatoes, mushrooms, zucchini, potatoes and beets. >> Add a pinch of thyme to your favorite bread and biscuit. >> Works well in vegetable and rice soups.

88 Know Your Produce

Other Uses for Herbs

Herbal Teas: Add the whole fresh herb (leaves and stem) to boiling water. Let it steep for 10-15 minutes, then strain it. For a cool summer drink, add mint and lemon balm herbs. Herbed Oil or Vinegar: Add a combination of herbs to olive oil or vinegar and let sit. The herbs will seep into the liquid over time. Herbed Butter: Mix fresh, finely chopped herbs with softened butter. Press into a butter dish and refrigerate until it hardens. Parsley and garlic, sage, or thyme herbed butters are especially good.

How to Match Your Herbs Beans: parsley, sage, thyme

Breads: basil, dill, oregano, sage, thyme, chives Cheese: basil, dill, mint, parsley, sage, thyme, chives Eggs: basil, dill, oregano, parsley, sage, thyme, chives Beef: basil, cilantro, oregano, parsley, sage, thyme Chicken: basil, dill, sage Lamb: basil, dill, mint, parsley, thyme Fish: basil, dill, mint, oregano, parsley, thyme, chives Potatoes: basil, dill, oregano, parsley, thyme, chives Salad Dressing: basil, dill, oregano, parsley, thyme, chives Soup: basil, dill, parsley, sage, thyme, chives Sweets: mint, lemon balm, basil Tomatoes: basil, oregano, parsley, thyme

Know Your Produce 89

Storing Herbs

Freezing Herbs Single Leaf Method >> Wash and dry the herbs well. >> Place them on a cookie sheet in one layer, making sure no leaves are touching. Cover with aluminum foil and freeze them. >> Slide the leaves into a freezer bag and remove excess air. >> Take a pinch or handful from the bag and throw them into soups, stews, or sauces. Ice Cube Tray Method >> Wash and dry the herbs well. Remove the leaves from the stem. >> Pack the herbs into ice cube trays, leaving a bit of space at the top. >> Fill the trays with water and cover with aluminum foil. Freeze the ice cube trays. >> Remove frozen herb cubes from the tray; store in a plastic freezer bag. >> Add the herbed-ice cube to soups, stews or sauces. Drying Herbs >> Wash and dry the herbs well. >> Bundle the stems of the herbs together with twine or rubber bands. >> If you leave the herbs to dry, cover them with a paper bag with lots of little holes in it. This will prevent dust from landing in your herbs. >> Hang them upside down in a warm, dry, and dark place. >> When they crumble easily, they are done drying. Make sure they are completely dry to avoid mold. If you have a dehydrator, you can put the herbs in there right before storage. >> Store the dried herbs in an airtight container away from light in a cupboard or pantry.

90 Know Your Produce

Fruits

cantaloupe & muskmelon 92 Know Your Produce

Cantaloupe and muskmelon are summer favorites. They don’t get much better than sun-ripened and eaten fresh off the vine. We grow a few varieties of orange-fleshed cantaloupe, along with a few specialty varieties of muskmelon. They are sweet, aromatic, and taste very good. Storage Tips >> These melons will continue to ripen if stored on the counter unopened. Once they are cut open, it is best to store them in the refrigerator. Throw them into the refrigerator whole, if they have reached their optimal ripeness, but you are not ready to use them. If they are sliced in half, cover the cut side with plastic wrap and refrigerate. >> Consider cubing or making melon balls; store them in the refrigerator or freeze in bags. You will have a healthy, ready-to-go snack. >> They can be frozen with the skins removed, cubed, or made into melon balls. Culinary Tips >> Try chilled melon soup with fresh herbs. >> Melon smoothies or frozen sorbet are great summer treats! >> Melon with cottage cheese tastes great as well.

Ground cherries are like sweet mini tomatillos. They have little paper husks like lanterns and are loved by children and adults alike. Eat them like a fresh berry right out of the pint container. They are often consumed before the TSA box gets to the kitchen. Storage Tips >> Ground cherries can be stored on the counter in the container. The papers should remain dry.

ground cherries

>> They can be frozen after removing the paper lantern.

Culinary Tips >> Eat them raw like a berry. >> Large quantities can be made into pies and jams.

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A summer staple and family favorite, the delicious red, yellow, and newly-introduced orange icebox varieties make up our watermelon suite at Wozupi. Both the rind and sweet flesh can be enjoyed in various ways. Storage Tips >> Store on the counter until they have been opened. They will not continue to ripen off the vine. >> If they are sliced in half, cover the cut side with plastic wrap and refrigerate. >> Consider cubing or making melon balls; store them in the refrigerator. You will have a healthy, ready-to-go snack.

watermelon

>> They can be frozen with skins removed, cubed, or made into watermelon balls.

94 Know Your Produce

Culinary Tips >> If you are tired of fresh, raw watermelon, spice it up with a little salt, cayenne, and lime. Throw in some spring greens, mint, and a light vinaigrette to make a fun, fresh watermelon salad. >> Consider throwing watermelon on a hot grill for a few minutes and serving with a nice grilled meat. >> Add to a grain-based salad with feta cheese and fresh herbs. >> Fruit smoothies, popsicles, or a mixed berry watermelon gazpacho is always fun. Mint adds a nice cooling touch to any watermelon dish.

recipes For Your Share

96 Recipes

soups, salads & Sides Arugula Salad with Lemon Parmesan Dressing 1/3 cup freshly grated Parmesan cheese 5 tablespoons extra-virgin olive oil

Directions Blend in food processor or blender freshly grated Parmesan cheese, extra-virgin olive oil, fresh lemon juice, and finely grated lemon peel. Add salt and pepper to taste. Chill packed arugula and cherry tomatoes in the refrigerator. Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.

2 tablespoons fresh lemon juice 1

teaspoon finely grated lemon peel

4 cups packed arugula 1 cup halved cherry tomatoes Salt and pepper

Serves 4

Recipes 97

Minestrone Soup 2

large rutabagas, peeled and diced (beets, turnips, potatoes, or all of the above also work)

2 handfuls broccoli or cauliflower, chopped 1-2

bunches of greens (try braising mix or collards), cleaned and chopped

carrots, diced

sweet yellow onion, diced

cloves garlic or a ½ bunch of green garlic

Directions In a large saucepan, sauté the onion in oil over medium-high heat until it starts to brown. Push onion to one side and add tomato paste. Cook, stirring continuously, until the paste has darkened a shade or two. Add garlic, herbs, tomatoes, and about 2 cans of water. Stir in remaining vegetables, except greens. Bring to a simmer and cook for about 15 minutes, until rutabaga is mostly tender. Add beans, pasta, and greens, and continue cooking until pasta is ready. Season to taste with salt and pepper and a drizzle of balsamic vinegar, if desired. Serve garnished with shredded Parmesan and croutons.

1 tablespoon tomato paste 1

can diced tomatoes or fresh tomatoes

can beans, drained

large handful of small pasta

teaspoon oregano

teaspoon thyme

1-2 tablespoons oil Salt and pepper to taste

98 Recipes

Serves 6

Kale Salad 1

bunch of kale, stems removed and torn into bite-sized pieces

1/2 ripe avocado Juice of 1/2 lemon Salt and pepper to taste

Directions Place the kale in a large bowl. Using clean hands, squeeze the avocado into the bowl and continue massaging the avocado into the kale. Massage until the leaves relax and are all coated in avocado, about 5 minutes. Squeeze in the lemon juice, season with salt and pepper, then toss to coat. Serve as is or add other salad toppings.

Feta or Parmesan cheese, olive oil, toasted nuts or seeds, like sesame or sunflower (optional)

Serves 6

Recipes 99

Roasted Garlic Cauliflower 2 tablespoons garlic, minced 3 tablespoons olive oil 1 large head cauliflower, separated into florets

Directions Preheat the oven to 450°F. Grease a large casserole dish. Place the olive oil and garlic in a large re-sealable bag. Add cauliflower and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley. Broil for 3-5 minutes or until golden brown.

1/3 cup grated Parmesan cheese 1

tablespoon fresh parsley, chopped

Salt and pepper to taste

Serves 6

100 Recipes

Delicious Basil Walnut Pesto 2 cups packed basil leaves 1⁄3 cup olive oil 1⁄2 cup walnuts, finely chopped

Directions Place basil, olive oil, walnuts, garlic, and salt in a food processor. Blend until thoroughly combined. Add Parmesan cheese and blend 5-10 seconds more. Use on pasta or bread. Can be stored in the freezer for later use.

2 cloves garlic, minced or crushed 1⁄2 cup grated Parmesan cheese 1⁄2 teaspoon salt

Serves 6

Recipes 101

Roasted Beets with Balsamic Glaze 3 medium-sized golden beets, tops removed 3 medium-sized red beets, tops removed 1/2 cup balsamic vinegar 1

tablespoon honey or maple syrup

Salt and pepper to taste

Directions Preheat oven to 350°F. Scrub outside of beets, then wrap each one in aluminum foil. Place foil-wrapped beets on a baking sheet, and bake in a preheated oven for 50-60 minutes, or until the beets are soft when pierced with a fork. Remove beets from oven and let cool until able to handle, about 15 minutes. Meanwhile, heat the vinegar, honey, or maple syrup, salt, and pepper in a small saucepan over medium-high heat. Bring to a boil, reduce heat and simmer until thick and bubbly, about 3 minutes. Rub off the skins using clean hands or a sharp vegetable peeler. Slice the peeled beets into ¼-inch rounds. Layer rounds on a platter, then drizzle with the glaze before serving. Season with additional salt and pepper, if desired.

Serves 4

102 Recipes

Angelica’s Coconut Curry Soup 1

onion, chopped

3 cloves garlic 1 tablespoon fresh ginger 1

tablespoon olive oil

Favorite veggies

1 tablespoon tamari, soy sauce, or Braggs 1-2 cans coconut milk 1-2 tablespoons curry paste (or ½ teaspoon turmeric, ½ teaspoon coriander, 1 teaspoon cumin)

Directions On medium heat, sauté onion and ginger in oil (jalapeño too if you are using it) until soft. Add garlic and stir for 1 minute. If using dry spices, cook them with the oil and onion. Next, add vegetables that take the longest to cook, like carrots and other roots. Cook for a few minutes. Splash in a bit of rice vinegar. Cook for 1 more minute. Add coconut milk; bring to a bubbling simmer, then turn heat down to avoid a full boil. Add curry paste to hot coconut milk, mixing well until paste is dissolved. Add remaining vegetables, slower cooking ones first, like kale and broccoli. Cook until greens wilt, then add fast-cooking vegetables, like bell peppers. Avoid overcooking the vegetables, so they can be added in tiers. Add tamari, soy sauce, or Braggs to taste. Curry is done when the vegetables reach their desired tenderness. Serve over rice or your favorite grain. Can be garnished with spring onions, cilantro, or basil. Note: Try adding any of the following: cauliflower, broccoli, kale, chard, collard greens, potatoes (par boiled), carrots, turnips, parsnips, eggplant, spinach, cabbage, kohlrabi, bell peppers, tomatoes, or hot peppers. Serves 4

Recipes 103

Wild Rice Salad for Kids 1 cup wild rice, uncooked 2 cups shredded carrots 3 green onions, chopped 1/4 cup olive oil

Directions Cook rice according to the directions, except without butter, oil, or seasonings. Drain well and refrigerate until completely cooled. Add carrots and onions, mixing well. Mix oil and vinegar, then add salt. Pour dressing over rice, mixing thoroughly. Add fruit, nuts, and honey; mix well. Note: If dried fruit is plumped in warm water, drain before adding to rice.

1/4 cup red wine vinegar 1/2 teaspoon salt 1

cup raisins, dried cranberries, or 1 cup fruit

cup pecans or walnuts

1/2 tablespoon honey

Serves 6

104 Recipes

Delicious Fresh Herb Dressing 1/2 cup olive oil A handful of different herbs, chopped A few cloves of garlic, chopped A squeezed lemon

Directions Either chop herbs and garlic finely and add them to the oil and lemon juice, or add them with your liquid ingredients to an immersion blender. Adjust to taste. Note: This is a wonderful addition to greens, salads, pastas, or meats. We like to combine handfuls of different herbs from our gardens to make this dressing.

Salt and pepper to taste

Serves 6

Recipes 105

mason jar Salads Asian Chicken Salad Dressing Ingredients

Salad Ingredients

1/4 cup vegannaise

2 cups shredded napa cabbage

teaspoon chipotle sauce

11/2 tablespoons rice wine vinegar 3

tablespoons agave

teaspoon sesame oil

2 scallions sliced with greens 1/2 cup chopped red pepper 4 cups shredded romaine lettuce 1

carrot, julienned

2/3 cup sliced almonds 11/2 cups chopped or shredded chicken

Almonds Lettuce & Cabbage Chicken Scallions Red Peppers Carrots Asian Dressing 106 Recipes

Directions Blend all dressing ingredients and set aside. Layer salad ingredients according to schematic. When ready to eat, turn jar over onto plate. Toss and enjoy!

Mediterranean Chopped Salad Dressing Ingredients

Salad Ingredients

1/2 cup olive oil

3/4 cup garbanzo beans

2 tablespoons red wine vinegar

1 cubed avocado

1 teaspoon dijon mustard

1 cup grape tomatoes 1/2 cup pepperoncini

1 teaspoon greek seasoning

2/3 cup salami, julienned

teaspoon oregano

2-3 bundles of romaine lettuce

clove of garlic

oz. feta cheese, cubed

1/4 teaspoon of sea salt

Directions Put all of the dressing ingredients in a high speed blender and combine until creamy and smooth. Set aside. Chop lettuce and set aside. Layer salad ingredients according to schematic. When ready to eat, turn jar over onto plate. Add salt and pepper, toss, and enjoy!

Feta Cheese Lettuce Tomatoes Salami Pepperoncini Garbanzo Beans Greek Dressing Recipes 107

Tex Mex Chopped Chicken Salad Dressing Ingredients

Salad Ingredients

2 tablespoons white vinegar

1 chopped head of romaine lettuce

3 teaspoons chipotle sauce

2 cups white meat chicken

cup cilantro leaves

cup sliced grape tomatoes

1/2 teaspoon salt

1/3 cup chopped cilantro

1/4 cup mayo

cup shredded monterey jack cheese

teaspoon smoked paprika

clove of garlic

2 teaspoons honey 1/2 cup grapeseed oil 1/4 teaspoon cumin

1/2 diced red onion 1/3 cup diced red pepper 1/2 cup roasted pumpkin seeds 10 oz. chopped corn 1

diced avocado

Salt & pepper

Pumpkin Seeds Lettuce Chicken Red Pepper Corn Mixture Tomato Cilantro Lime Dressing

108 Recipes

Directions Put all dressing ingredients exept oil in a high speed blender and blend until smooth. Slowly drizzle oil to emulsify. Set aside. Place corn and 1/4 c. red onion on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast at 425 degrees for 15 minutes. Let cool and set aside. Layer salad ingredients according to schematic. When ready to eat, turn jar over onto plate. Add salt and pepper, toss, and enjoy!

DIY Salad

Dressing Ingredients

Vinegar or Citrus Juice Mustard or Mayonnaise Minced Aromatics Finely Chopped Herbs Oil Salt & Pepper

1/4 cup vinegars: red, white, apple cider, rice, sherry, or balsamic; juices: lemon, lime, orange, or grapefruit 1

tablespoon dijon or spicy brown, or flavored mayonnaise

1-2 teaspoons garlic, shallot, chives, or green onions

1-2 tablespoons oregano, parsley, thyme, tarragon, or rosemary 3/4 cup extra virgin olive oil, grapeseed oil, or nut oils Course or fine sea salt, fresh ground pepper, cayenne, or hot pepper sauce

Directions: Add all ingredients to jar, cover, and shake. Salad Ingredients Pick 1-2 (1-2 tablespoons): nuts and seeds, tortilla strips, avocado, cheese, croutons, or dried fruit Pick 1-2 (1 cup): mixed greens, spinach, kale, romaine, or cabbage Pick 1 (1/4 cup): turkey, chicken, quinoa, chick peas, or beans Pick 2-3 (2 tablespoons): tomatos, red pepper, carrot, cucumber, scallions, corn, jicama, radish, apple, berries, pineapple, mandarin oranges, or broccoli Pick 1 (2 tablespoons): greek, asain, cilantro lime, or citrus

Toppings Greens Protein Fruits & Veggies Dressing

Directions: Layer salad ingredients according to schematic. When ready to eat, turn jar over onto plate. Recipes 109

mouth-watering Entrees Baked Salmon with Dill 4

6-ounce salmon fillets (about 1 inch thick)

1 ½ tablespoons fresh dill, finely chopped 1/2 teaspoon kosher salt

Directions Preheat the oven to 350°F. Place the fish on a baking sheet lightly coated with cooking spray; lightly coat fish with cooking spray. Sprinkle fish with dill, salt, and pepper. Bake at 350°F for 10 minutes, until fish flakes fall off easily, or until desired degree of doneness. Serve with lemon wedges.

1/8 teaspoon freshly ground black pepper 4 lemon wedges Cooking spray

Serves 4

110 Recipes

Spanakopita 3 tablespoons olive oil ½ bunch of fresh dill, chopped ½ pound feta cheese, crumbled 1-2 eggs, beaten 12-14 sheets filo dough

½ cup melted butter or olive oil Braising mix, trimmed and cleaned Salt and pepper to taste 1 bunch of scallions, chopped (optional) Mint leaves and a dash of nutmeg (optional)

Serves 7

Directions Preheat the oven to 350°F. Heat the butter or olive oil in a large skillet or sauté pan over medium-high heat. Add the scallions and sauté for about 2 minutes. Add the greens in batches, stirring in each addition to wilt. Stir in the dill and parsley. Move to a colander or strainer and allow to cool for a bit. When the spinach is cool enough to handle, squeeze out any excess liquid. Place the spinach on a cutting board and chop coarsely. Mix together the spinach, feta, salt, and pepper in a large bowl. Stir in the eggs and adjust seasoning to taste. Grease a 9-inch square baking dish or deep-dish pie tin. Lay a layer of filo over the dish and brush with butter or olive oil. Add 5 or 6 more sheets of filo, each at a different angle to cover the entire bottom of the dish. Brush each layer with butter or olive oil before adding the next. Press the filo carefully down into all corners of the dish. Add the spinach-cheese filling and spread out evenly. Using the remaining filo, repeat the process of adding layers to form a top. Trim the edges of the filo, leaving about 1 1/2 inches hanging over the edge of the dish. Roll the edges together toward the center of the dish to seal the spanakopita. Place the dish in the preheated oven and bake until the crust is nicely browned, approximately 45-60 minutes. Remove from the oven and cool for about 15 minutes before serving. Note: Spinach can be added to braising mix.

Recipes 111

Stir-Fried Kohlrabi 3 kohlrabi, peeled 3 medium carrots 4 tablespoons peanut or safflower oil 3 cloves garlic, peeled and thinly sliced 1

inch piece gingerroot, peeled and thinly sliced

Directions Slice kohlrabi and carrots into thin ovals. Heat oil in a large heavy skillet; when it begins to smoke, toss in the garlic and ginger. Stir once, then add kohlrabi and carrots. Toss and cook for 2 minutes. Add green onions and chilies. Stir-fry for 1 minute, then pour in ½ cup of water. Cover, reduce heat, and cook for 5 more minutes. Remove cover. Toss in a little salt and the sesame, soy, and oyster sauces. Serve with rice.

3 green onions, sliced 3 teaspoons sesame oil 3 teaspoons soy sauce Salt 4 tablespoons oyster sauce (optional) 1-2 fresh chili peppers, sliced (optional)

112 Recipes

Serves 6

Summer Squash Casserole 2 pounds squash, thickly sliced (7 cups)

Directions Cook squash with onion in boiling salt water for 5-10 minutes. Drain well.

1/4 cup onion, chopped

Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Melt butter; toss with stuffing mix and basil.

10 ¾-ounce can cream of chicken or cream of mushroom soup

Spread half of the stuffing in a 12 x 8 x 2-inch baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture.

cup sour cream

Bake at 350°F until heated through, about 25-30 minutes.

1 cup carrot, shredded 1/4 cup butter 2 cups herb-seasoned stuffing mix (about ½

of an 8-ounce package)

3 tablespoons fresh basil Salt and pepper to taste

Serves 6

Recipes 113

delicious Desserts Beet, Cheddar, and Apple Tarts 1 sheet frozen puff pastry, thawed and cut into 6 4 ½-inch rounds 3/4 cup shredded white cheddar (3 ounces) 1 small apple, cored and very thinly sliced 1 small beet, scrubbed, peeled, and very thinly sliced

Directions Preheat oven to 400°F. Place pastry rounds on a parchment-lined baking sheet and prick pastry all over with a fork. Divide half the cheese among the pastry rounds. Top each with 2-3 apple slices. Tuck 2-3 beet slices among the apple slices and top with remaining cheese. Season with salt and pepper and sprinkle with thyme. Bake until pastry is golden brown and slightly puffed, 13-15 minutes. Serve warm or at room temperature.

1/2 teaspoon fresh thyme leaves Coarse salt and ground pepper

Serves 6

114 Recipes

Maple Syrup Pumpkin Pie 1

15-ounce can cooked, mashed pumpkin (1 1/3 cups)

3/4 cup pure Vermont maple syrup

Directions Beat or blend all ingredients together thoroughly. Pour into an unbaked pie shell. Bake at 350°F for 45 minutes or just until firm in the middle.

1 ½ cups milk 1 teaspoon cinnamon

Serves 6

1/2 teaspoon nutmeg 2

eggs

tablespoon flour

teaspoon salt

1/8 teaspoon ginger

Zucchini Brownies 1/2 cup vegetable oil 1 ½ cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 ½ teaspoons baking soda 1

teaspoon salt

cups shredded zucchini (or other summer squash)

Directions Preheat oven to 350°F. Grease and flour a 9 x 13-inch baking pan. In a large bowl, mix together the oil, sugar, and vanilla until blended well. Combine the flour, cocoa, baking soda, and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly in the prepared pan. Bake for 25-30 minutes, until brownies spring back when gently touched.

Serves 16

1/2 cup walnuts, chopped Recipes 115

refreshing Drinks Cucumber Fennel Fizz 1

English cucumber

¼ ounce fresh lime juice ½ ounce apple cider vinegar (unfiltered) 4 ice cubes 1

inch fresh fennel

can club soda or ginger ale

Directions Skin cucumber; cut into 4 chunks and toss into a blender. Add lime juice, apple cider vinegar, ice, and fresh fennel. Blend until smooth and foamy, about 2 minutes. Don’t be tempted to add more liquid, unless your cucumber is exceptionally dry and refuses to blend (in which case add a dash of soda). Share the cucumber mix between two glasses, adding either club soda or ginger ale in a 1:1 ratio. Add 5 frozen blueberries to each glass. Garnish with a sprig of fresh fennel.

10 frozen blueberries 2 short stalks fresh fennel

116 Recipes

Serves 2

Iced Lemon Balm Tea 1 cup lemon balm, chopped 1/2 gallon water 32-40 ice cubes

Directions Place the chopped lemon balm in a large container. Boil ½ gallon of water. Pour the boiled water over the lemon balm and cover with a lid. Let the mixture steep for at least 2 hours. Strain steeped lemon balm through a colander, then pour into a ½-gallon container with a pour spout. Add 4-5 ice cubes to each 8-ounce glass. Pour steeped and strained tea into each glass.

Serves 8

Recipes 117

the Resources Wozupi Tribal Gardens wozupi.com

Northwest Edible Life Blog nwedible.com

Storage Guidelines for Fruits and Vegetables gardening.cce.cornell.edu

Food52 Blog food52.com/blog

National Center for Home Preservation nchfp.uga.edu

Food Network foodnetwork.com

Blanching Times and Methods nchfp.uga.edu

Nutritional Comparison of Frozen and Non-Frozen Fruits and Vegetables frozenfoodfacts.org

How to Store Winter Vegetables redfirefarm.com

The Splendid Table Recipes splendidtable.org

Drying Herbs redfirefarm.com

Smitten Kitchen Recipes smittenkitchen.com

Jamming redfirefarm.com

Bon Appétit Recipes bonappetit.com

Preserving Recipes redfirefarm.com

PennState Extension extension.psu.edu

118 Resources

Resources 119

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