Today’s CSA Box | Week of February 17, 2020

*Click on produce above for more information and Recipes

Recipe of the Week

Miso Carrot and Broccoli Bowl


1 cup rice, quinoa, or other cooking grain

3 large carrots (about 1 lb.) 

1 bunch broccoli

1 to 2 tablespoons olive oil

coarse or kosher salt

black pepper

2 teaspoons sesame seeds (or 1 teaspoon white sesame seeds and 1 teaspoon black if you have them)

For the dressing:

1 tablespoon minced fresh ginger

1 bunch green garlic, white parts only, minced

2 tablespoons white miso

2 tablespoons tahini

1 tablespoon honey

1/4 cup rice vinegar

2 tablespoons sesame oil

2 tablespoons olive oil


Heat your oven to 400°. Cook your grains on the stovetop according to the cooking instructions on the package. Cut your carrots into bite size cubes (peel first if desired). Cut the tops off of the broccoli and separate into bite size florets. Cut the stems into bite size cubes. Coat one large sheet tray with olive oil and layer your carrots on the tray. Sprinkle with salt and pepper. Roast for 20 minutes, until brown on the bottom side. Flip and toss the chunks around, then add the broccoli to the tray, season again with salt and pepper and roast for another 10 – 20 minutes until the broccoli is lightly charred at the edges. Toss around one more time if they need a bit more time. In a skillet, toast your sesame seeds until fragrant. Let cool. While your vegetables are roasting, prepare the dressing. Combine all the ingredients in a blender and run until smooth. Taste and adjust the ingredients if needed. To assemble the bowls, scoop some of the grain into a bowl, then pile on the veggies. Drizzle the sesame- miso dressing on top, and then top with the toasted sesame seeds.

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This Week's CSA Box

Veggie Tips 

Broccoli: Don’t forget that we have recipe archives on our web site that you can use to get cooking ideas for specific vegetables.  Our broccoli recipes include soups, salads, pasta and even broccoli bars! Also, use our Recipe of the Week.


Carrots: This might be a good week for Carrot Cake! Also, use our Recipe of the Week.


Oranges: Fresh-squeezed orange juice every morning is a great routine during citrus season.  If you would like additional oranges, you can order them as add-ons, either 5-lb ($9) or 10-lb bags ($16).


Green Garlic:  This is garlic before it has bulbed.  The entire plant has the taste of garlic, but it is much milder than when it is dried.


Bok Choy: A type of cabbage used in Asian recipes, often quickly stir-fried with garlic and ginger.


Dino Kale:  I imagine that greens like Dino Kale are a staple part of the winter diet of any Full Belly CSA member!  I hope that the great vegetables are keeping all of you very healthy this winter.


Potatoes: Of all the crops we grow, potatoes (all of the varieties combined) come in fourth in terms of revenue generation.  What do you think is #1?