Today’s CSA Box | Week of October 14, 2019

*Click on produce above for more information and Recipes

Recipe of the Week

Spinach and Mizuna Salad with Creamy Parmesan Dressing

Recipe adapted from Cooking Light.


1.5 oz. parmesan cheese finely grated and divided (about two - 6 tablespoon piles)

1/3 cup mayonnaise

3 tablespoons fresh lemon juice

2 tablespoons water

1 teaspoon dijon mustard

1/2 teaspoon freshly ground black pepper

all the spinach from your box (washed and dried)

all the mizuna from you box (washed and dried)

3 - 4 matchstick cut or shredded tokyo turnips (optional)


Combine half of the cheese and the next five ingredients (everything through the pepper) in a large bowl. Stir until well blended. Add the spinach, mizuna and turnip, if using. Toss to coat. Sprinkle with the remaining cheese and turnip. 

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This Week's CSA Box

Veggie Tips 

Green Beans:  Try our recipe for Garlicky Stir Fry Green Beans.


Eggplant: I generally think that vegetables are beautiful and eggplants undeniably so.  Your eggplants will be a globe variety — some of you will get Listada which is an heirloom variety with a white background and light purple stripes.  The field was one of our prettiest this summer, with beds of basil intercropped between beds of eggplant.




Collards:  I like this recipe for Butternut Squash and Collard Green Bruschetta.  The site is called Dishing up the Dirt, written by a farmer in Oregon.


Mizuna:  See our Recipe of the Week. This green makes such great salads!  It is best eaten raw. There are so many more options than lettuce for salad ingredients.


Sugar Pie Pumpkin: Making a pie with fresh pumpkins sure beats getting canned pumpkin filling. You can also roast the seeds and use them as a snack - two nutritious vegetables in one!


Spinach: See our Recipe of the Week.