Turf CSA has been receiving a lot of fresh greens and csa members are practicing different ways of storing them. What works best for me is:
*Washing my greens as soon as I get home
*Loosely wrapping (slightly wet) greens with dry paper towels
*Placing wrapped greens in a zip lock freezer bag and leaving a small opening for air
*Placing zip lock bag on the bottom level of my refrigerator
When I follow these steps, I am able to keep lettuce and other greens for up to 4 days.
Above greens include kale, baby bok choi, and argula.
On October 10th, Turf hosted a cooking workshop for students from the Urban Assembly Academy of History & Citizenship for Young Men (in the South Bronx). Students learned basic cooking skills, became familiar with traditional Mexican foods, and learned the importance of eating local foods. Turf’s Chef Iris and Erika (our high school intern) guided students through the process of making quesadillas, salsa, and guacamole with fresh ingredients from Turf’s CSA Program. We ended the cooking workshop by eating the food we prepared and sharing favorite food and cooking stories.
