Today’s CSA Box | Week of September 16, 2019

*Click on produce above for more information and Recipes

Recipe of the Week

Avocado, Turnip, Chard & Meyer Lemon Salad

From: Farm2Counter


1 avocado

1 lb. turnips

1 bunch chard

1/2 Meyer lemon

1-2 tablespoons olive oil + extra for sautéing the chard

sea salt

red chile flakes (optional)

braggs amino acids (optional)


Cube your avocado. Cube your turnips and remove the stalks from your chard. Chop the chard leaves. In a small pot with boiling salted water, cook your turnips for 6 - 8 minutes. Remove from water, put in a bowl and refrigerate. Sauté the chard in olive oil over medium high heat in a skillet. Add it to the turnips in the refrigerator. When everything is cold, mix in the avocado, juice from the Meyer lemon, the olive oil and sea salt.  Add a dash of Braggs amino acids and chile flakes if you wish!

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This Week's CSA Box

Veggie Tips 

Cherry Tomatoes:  A treat for your quesadillas and salads – We know that you have had SO many of the heirloom tomatoes this season. 


Cucumbers: We are loving our cucumber salads.  All you need to add to the thinly sliced cucumbers is a little salt and pepper.  We are lucky enough to have a little koji on hand – It goes so well with the cucumbers.  


Grapes: September is northern California’s peak month for fresh grapes.


Sugar Plums: now that you have had the plums in your box for several weeks, you can think about making a plum torte.


Chard: Yes, we are celebrating a change in season on the way.  It is still hot and summery here, but the days are shorter and the nights are cool.  The chard is early! See our Recipe of the Week.


Tokyo Turnips: Check out our recipe archive for some ideas about our turnips.  The greens are delicious and the roots themselves can be eaten raw - they are very mild.  See our Recipe of the Week.


Melon: The melon season looks like it is on the way out.