Today’s CSA Box | Week of April 6, 2020

*Click on produce above for more information and Recipes

Recipe of the Week

Orecchiette with Joi Choi and Asparagus


Salt and Pepper

3/4-lb. orecchiette or other pasta of your choice

1 tablespoon olive oil

3/4-pound sweet Italian sausage, casings removed (optional)

1 bunch asparagus, tough ends snapped off and sliced on the diagonal into 3/4-inch slices

1 bunch joi choi

1/2-cup grated parmesan cheese, plus more for serving

1 bunch green garlic, finely minced

zest of 1 lemon


In a large pot of boiling, salted water, cook the pasta according to package instructions. Reserve 1 cup pasta water, then drain the pasta and return to pot.

In a large skillet, heat the oil over medium heat. Add your green garlic and sauté for a minute or two, and then add your sausage, breaking up the meat with a wooden spoon until browned, about 3 minutes. Add the asparagus and sauté for another two minutes, until bright green. Add the joi choi and cook until wilted, two minutes more. Transfer the mixture to the pot and toss with the pasta. Add the parmesan and lemon zest, and enough pasta water to create a light sauce that coats the pasta. Season with salt and pepper. Serve with additional parmesan.

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This Week's CSA Box

Veggie Tips

Asparagus: Several very cold mornings knocked our asparagus back but  luckily we have enough for our CSA members. See our Recipe of the Week.


Fennel:  See our Recipe Archives


Tangerines: from our neighbors at Gold Oak Ranch


Green Garlic: Don’t waste any part of this plant.  It is believed to be good for your immune system. For NEWER MEMBERS:  Green Garlic looks like a fresh onion.  This is not a garlic bulb, it is the plant picked before it bulbs.


Joi Choi: Greens are versatile and nutritious. If you aren’t sure what to do with Joi Choi, just taste that lovely crisp stem and think about some of the side dishes you have had in Asian restaurants. See our Recipe of the Week.




Tokyo Turnips:  These provide the third green in your box this week.  Turnip greens are delicious.  The roots are mild and can be sliced up thin and added to a salad — or cooked in a soup or stew.