This week’s bag features Swiss Chard! Swiss chard belongs to the chenopod family making it closely related to beets, spinach and quinoa. It is commonly used in Mediterranean cooking. It can be eaten raw in salads when it is young and tender. Mature stalks and leaves are often cooked or sauteed. An easy way to prepare and chop the leaves is to stack them and then slice perpendicularly until you reach the stems. The stems can be eaten too, they just typically need longer cooking times so they are often added separately in recipes. Swiss chard should be stored in a plastic bag in the fridge with the air removed to keep it from wilting. It should stay fresh for up to 5 days. What else is in this week’s bag?

 

 

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This week’s bag features Corn! While corn is classified as a grain, the kernels of the plant are technically a fruit. Corn is a staple crop that can be prepared in many ways and also enjoyed fresh. Corn should be stored without removing its husk in an airtight container or sealed in a plastic bag in the refrigerator. It should be eaten soon after. Corn can be cooked either with or without its husk with various methods. If boiling or steaming, do not add salt or overcook the corn otherwise it will become hard and lose flavor. If broiling, first soak the the corn in the husk. What else is in this week’s bag?

 

 

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This week’s bag features Jalapeños! Jalapeño Peppers have a mild to medium spiciness, with a range of 1,000-20,000 Scoville units, depending on the cultivar. The chemical, capsaicin, which gives chiles their heat is concentrated in the seeds and ribs. As a result, the flesh closer to the seeds will be hotter than the flesh near the pepper’s tip. Jalapeños are often picked green but they can also ripen to a red color. The more mature a jalapeño is, the hotter it will be. Remember the oils of peppers can irritate the skin and eyes. Wear gloves when preparing them or wash your hands thoroughly after! What else is in the bag?

 

 

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This week’s bag features Apple Bananas! The Apple banana is also known as Latundan, Manzano, and Silk banana. They are named for their slight apple-like scent. Apple bananas are stout and plump, with a thick peel. The light, cream colored flesh’s texture is firm when young then becomes tender and creamy when ripe. Apple bananas are commonly used a dessert banana and stay firm far longer than other bananas.. What else is in the bag?

 

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This week’s bag features Asparagus! The fleshy green spears of asparagus have been considered a delicacy since ancient times. Today the shoots are prepared and served in numerous ways including stir-fried, steamed, sauteed, grilled, pickled, or even eaten raw. Water makes up 93% of asparagus’s composition. As a result, the spears have a very high respiration rate which make it more perishable than most other vegetables. By wrapping the ends in a damp towel, you can offset the respiration rate and prevent the spears from losing water, wrinkling and hardening. Nevertheless it’s best if you consume asparagus within approximately 48 hours of purchase. What else is in this week’s bag?

 

 

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