CSA Winter Share: The Work BeginsPosted by in Food
Recently we picked up our winter share at the CSA: about 100 lbs of vegetables. My plan had been to store this in the garage, but unfortunately, it was in the 50s! I got some in the fridge and let the rest sit in coolers until the garage fridge opened up (post-Thanksgiving) and we got it all put away finally. Then the weather turned, so we moved some back to the garage.
So now I am beginning to work my way through the bounty. This weekend I stripped the ribs off the kale. I made kale chips for dinner, then I chopped and boiled the rest and froze it in bags and will use it like chopped spinach in casseroles and other dishes.
We have 4 heads of cabbage, so I began making one into sauerkraut. It will sit on my counter until it gets sour, then will head back to the garage fridge for storage (the recipe is simple: 1 cabbage, sliced thin, 1 tbsp salt and 1 tbsp caraway seeds. Mix it up and squeeze the cabbage to release juice. Cover with water and let it sit covered with a towel on the counter until it gets sour enough for you).
I also roasted some of the beets and will pickle them. I don’t can them, so I make them in batches that can be used up within a couple of weeks.
There’s lots left though! I’m planning to make sweet and sour cabbage one night for dinner. I will also roast some of the butternut squashes and freeze them to use in soups and a fantastic risotto I make. We will easily use the potatoes, onions, and carrots, so those aren’t weighing on my mind.
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I’m tempted to sign up, but fear being unable to store all those veggies. Thanks for this summary of how you handled them.
What are kale chips?
You sprinkle kale with olive oil and roast. They get crunchy and crispy – very good!
LOVE kale chips. This is such a nice bounty of veggies!