CSA Share, Week 11
August 13, 2008
We received 7 ears of corn (I’m going to have to start freezing it), chard, lettuce mix (yay! but it’s very wet — it won’t last long, even if I spin it dry before storing), parsley, cilantro, 2 Mars red onions, 2 jalapeños, 1 cucumber, 1 tiny zucchini, a quart of green beans, a pint of Juliet plum tomatoes, an overflowing pint of slicing tomatoes, 1 eggplant, 1 green pepper, and 2 Carmen peppers (they’re sweet).
Practically Edible informs me that Mars red onions did not, in fact, originate on Mars. In case you were wondering.
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I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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1.
Allyson | August 14, 2008 at 8:31 pm
Here’s my favorite method for extending the life of salad greens:
1. Wash them and spin them dry.
2. Roll them up in a white kitchen towel or a length of paper towels and put them in a zip-lock bag, removing as much air as you can.
3. Rewrap in a dry towel every day or so.
They’ll keep for up to a week this way. You can do this with the cooking greens, too, but I find it easier just to cook them as soon as I can and then store them in the fridge or freezer until I need them.
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