What’s in my box this week?

Click on your delivery date to see what is in your box this week. Note that the web site is updated daily to reflect the NEXT day’s deliveries but before that, will show the information from the previous week. You can check an earlier day in the week to get an idea of what will be in your box, but the contents of your box may be different as the box contents frequently change between days.

*Click on produce above for Recipes

Veggie Tips

Broccoli – We get multiple harvests off of each broccoli plant. It first produces a large head and then after that is harvested, the plants send out smaller shoots, which is what is in your box this week. Broccoli is great roasted, steamed (basic instructions here, and you can also make a pasta sauce), blanched (then make tots or a salad!), stir-fried, sauteed, added to soups (with cheese or with potatoes and leeks!), broiled, grilled, or raw. Lots of broccoli recipes on our website, including many with carrots! Store broccoli in the refrigerator in a bag, with additional storage tips here.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. We aim to harvest the carrots with the greens, but sometimes the greens snap off! This week you’re getting bagged carrots without the greens, but otherwise, they’re the same carrots (and you’re getting more than you would in a bunch!). We have many recipes on the web and they taste great raw as a snack. If you want more carrots, order a bulk 5# bag in the CSA member store.

Collards – We love collards, kale’s heartier cousin, and hope you do too. You can use collards anywhere you’d use kale, just perhaps cook or massage a little longer. Some people like making collard wraps (raw or blanched) – though the leaves on this week’s collards are a bit small for that. Otherwise, collards can be eaten raw (make a salad) or cooked. Some other cooked collard ideas: the Recipe of the Week (from a CSA member), a simple sauté (add leeks!), with orange juice, potato curry, Korean style, Ethiopian gomen, a soup with your butternut, braised with coconut milk, mujadara, and pasta. See our website for more ideas. Don’t discard the stems! They can be used in the same dish, just cooked a little longer, or can be eaten raw, or make a special recipe (pickled or braised). You may get some thicker stems and flowers with your collards! As the weather warms, all the greens go to flower. They elongate and form a central stalk with flowers (that looks like broccolini) and the leaves get smaller. These parts of the plant taste great too, so we’re harvesting them as well.

Leeks – Be sure to rinse well, or put cut leeks in a bowl of water to remove the dirt and grit that can get stuck between the leaves (more cutting and cooking advice here). Leeks can be used as the base for cooking any dish, but they can also feature more prominently – like pasta. See the many great ideas on our website and you can also learn more about our leeks here. They are great in soup! We love caramelized or braised leeks and they can also be grilled, pickled, sautéed (add to salad dressing), “melted”, or roasted. People often don’t cook with the tougher green tops but don’t discard. You can braise them or save for veggie stock, add to soup, or make leek oil to drizzle over soups, stews, bread, or roasted veggies! Store leeks in the refrigerator, wrapped in a bag to retain moisture (and to prevent your refrigerator from smelling like leeks) where they’ll last for two weeks or so.

Mandarin Oranges – These are Tango mandarins from our friends and neighbors at Gold Oak Ranch. They may be stored in a cool, dark spot for a few days, or even on your counter but ideally should be refrigerated to extend shelf life up to two weeks. Want more? You can order a bulk 5# bag in the CSA member store.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several recipe ideas on our website.

*Click on produce above for Recipes

Veggie Tips

Broccoli – We get multiple harvests off of each broccoli plant. It first produces a large head and then after that is harvested, the plants send out smaller shoots, which is what is in your box this week. Broccoli is great roasted, steamed (basic instructions here, and you can also make a pasta sauce), blanched (then make tots or a salad!), stir-fried, sauteed, added to soups (with cheese or with potatoes and leeks!), broiled, grilled, or raw. Lots of broccoli recipes on our website, including many with carrots! Store broccoli in the refrigerator in a bag, with additional storage tips here.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. We aim to harvest the carrots with the greens, but sometimes the greens snap off! This week you’re getting bagged carrots without the greens, but otherwise, they’re the same carrots (and you’re getting more than you would in a bunch!). We have many recipes on the web and they taste great raw as a snack. If you want more carrots, order a bulk 5# bag in the CSA member store.

Collards – We love collards, kale’s heartier cousin, and hope you do too. You can use collards anywhere you’d use kale, just perhaps cook or massage a little longer. Some people like making collard wraps (raw or blanched) – though the leaves on this week’s collards are a bit small for that. Otherwise, collards can be eaten raw (make a salad) or cooked. Some other cooked collard ideas: the Recipe of the Week (from a CSA member), a simple sauté (add leeks!), with orange juice, potato curry, Korean style, Ethiopian gomen, a soup with your butternut, braised with coconut milk, mujadara, and pasta. See our website for more ideas. Don’t discard the stems! They can be used in the same dish, just cooked a little longer, or can be eaten raw, or make a special recipe (pickled or braised). You may get some thicker stems and flowers with your collards! As the weather warms, all the greens go to flower. They elongate and form a central stalk with flowers (that looks like broccolini) and the leaves get smaller. These parts of the plant taste great too, so we’re harvesting them as well.

Leeks – Be sure to rinse well, or put cut leeks in a bowl of water to remove the dirt and grit that can get stuck between the leaves (more cutting and cooking advice here). Leeks can be used as the base for cooking any dish, but they can also feature more prominently – like pasta. See the many great ideas on our website and you can also learn more about our leeks here. They are great in soup! We love caramelized or braised leeks and they can also be grilled, pickled, sautéed (add to salad dressing), “melted”, or roasted. People often don’t cook with the tougher green tops but don’t discard. You can braise them or save for veggie stock, add to soup, or make leek oil to drizzle over soups, stews, bread, or roasted veggies! Store leeks in the refrigerator, wrapped in a bag to retain moisture (and to prevent your refrigerator from smelling like leeks) where they’ll last for two weeks or so.

Mandarin Oranges – These are Tango mandarins from our friends and neighbors at Gold Oak Ranch. They may be stored in a cool, dark spot for a few days, or even on your counter but ideally should be refrigerated to extend shelf life up to two weeks. Want more? You can order a bulk 5# bag in the CSA member store.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several recipe ideas on our website.

*Click on produce above for Recipes

Veggie Tips

Broccoli – We get multiple harvests off of each broccoli plant. It first produces a large head and then after that is harvested, the plants send out smaller shoots, which is what is in your box this week. Broccoli is great roasted, steamed (basic instructions here, and you can also make a pasta sauce), blanched (then make tots or a salad!), stir-fried, sauteed, added to soups (with cheese or with potatoes and leeks!), broiled, grilled, or raw. Lots of broccoli recipes on our website, including many with carrots! Store broccoli in the refrigerator in a bag, with additional storage tips here.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. We aim to harvest the carrots with the greens, but sometimes the greens snap off! This week you’re getting bagged carrots without the greens, but otherwise, they’re the same carrots (and you’re getting more than you would in a bunch!). We have many recipes on the web and they taste great raw as a snack. If you want more carrots, order a bulk 5# bag in the CSA member store.

Collards – We love collards, kale’s heartier cousin, and hope you do too. You can use collards anywhere you’d use kale, just perhaps cook or massage a little longer. Some people like making collard wraps (raw or blanched) – though the leaves on this week’s collards are a bit small for that. Otherwise, collards can be eaten raw (make a salad) or cooked. Some other cooked collard ideas: the Recipe of the Week (from a CSA member), a simple sauté (add leeks!), with orange juice, potato curry, Korean style, Ethiopian gomen, a soup with your butternut, braised with coconut milk, mujadara, and pasta. See our website for more ideas. Don’t discard the stems! They can be used in the same dish, just cooked a little longer, or can be eaten raw, or make a special recipe (pickled or braised). You may get some thicker stems and flowers with your collards! As the weather warms, all the greens go to flower. They elongate and form a central stalk with flowers (that looks like broccolini) and the leaves get smaller. These parts of the plant taste great too, so we’re harvesting them as well.

Leeks – Be sure to rinse well, or put cut leeks in a bowl of water to remove the dirt and grit that can get stuck between the leaves (more cutting and cooking advice here). Leeks can be used as the base for cooking any dish, but they can also feature more prominently – like pasta. See the many great ideas on our website and you can also learn more about our leeks here. They are great in soup! We love caramelized or braised leeks and they can also be grilled, pickled, sautéed (add to salad dressing), “melted”, or roasted. People often don’t cook with the tougher green tops but don’t discard. You can braise them or save for veggie stock, add to soup, or make leek oil to drizzle over soups, stews, bread, or roasted veggies! Store leeks in the refrigerator, wrapped in a bag to retain moisture (and to prevent your refrigerator from smelling like leeks) where they’ll last for two weeks or so.

Mandarin Oranges – These are Tango mandarins from our friends and neighbors at Gold Oak Ranch. They may be stored in a cool, dark spot for a few days, or even on your counter but ideally should be refrigerated to extend shelf life up to two weeks. Want more? You can order a bulk 5# bag in the CSA member store.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several recipe ideas on our website.

*Click on produce above for Recipes

Veggie Tips

Broccoli – We get multiple harvests off of each broccoli plant. It first produces a large head and then after that is harvested, the plants send out smaller shoots, which is what is in your box this week. Broccoli is great roasted, steamed (basic instructions here, and you can also make a pasta sauce), blanched (then make tots or a salad!), stir-fried, sauteed, added to soups (with cheese or with potatoes and leeks!), broiled, grilled, or raw. Lots of broccoli recipes on our website, including many with carrots! Store broccoli in the refrigerator in a bag, with additional storage tips here.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. We aim to harvest the carrots with the greens, but sometimes the greens snap off! This week you’re getting bagged carrots without the greens, but otherwise, they’re the same carrots (and you’re getting more than you would in a bunch!). We have many recipes on the web and they taste great raw as a snack. If you want more carrots, order a bulk 5# bag in the CSA member store.

Collards – We love collards, kale’s heartier cousin, and hope you do too. You can use collards anywhere you’d use kale, just perhaps cook or massage a little longer. Some people like making collard wraps (raw or blanched) – though the leaves on this week’s collards are a bit small for that. Otherwise, collards can be eaten raw (make a salad) or cooked. Some other cooked collard ideas: the Recipe of the Week (from a CSA member), a simple sauté (add leeks!), with orange juice, potato curry, Korean style, Ethiopian gomen, a soup with your butternut, braised with coconut milk, mujadara, and pasta. See our website for more ideas. Don’t discard the stems! They can be used in the same dish, just cooked a little longer, or can be eaten raw, or make a special recipe (pickled or braised). You may get some thicker stems and flowers with your collards! As the weather warms, all the greens go to flower. They elongate and form a central stalk with flowers (that looks like broccolini) and the leaves get smaller. These parts of the plant taste great too, so we’re harvesting them as well.

Leeks – Be sure to rinse well, or put cut leeks in a bowl of water to remove the dirt and grit that can get stuck between the leaves (more cutting and cooking advice here). Leeks can be used as the base for cooking any dish, but they can also feature more prominently – like pasta. See the many great ideas on our website and you can also learn more about our leeks here. They are great in soup! We love caramelized or braised leeks and they can also be grilled, pickled, sautéed (add to salad dressing), “melted”, or roasted. People often don’t cook with the tougher green tops but don’t discard. You can braise them or save for veggie stock, add to soup, or make leek oil to drizzle over soups, stews, bread, or roasted veggies! Store leeks in the refrigerator, wrapped in a bag to retain moisture (and to prevent your refrigerator from smelling like leeks) where they’ll last for two weeks or so.

Mandarin Oranges – These are Tango mandarins from our friends and neighbors at Gold Oak Ranch. They may be stored in a cool, dark spot for a few days, or even on your counter but ideally should be refrigerated to extend shelf life up to two weeks. Want more? You can order a bulk 5# bag in the CSA member store.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several recipe ideas on our website.

*Click on produce above for Recipes

Veggie Tips

Carnival Squash – Carnival squash is actually a hybrid of the sweet dumpling and acorn squash; if you’ve been getting boxes regularly since last fall, you hopefully have tried both! Similar to these squashes, it’s got a smooth texture and nutty taste, and the shape is perfect for filling with your stuffing of choice! Carnival squash is at its best when roasted to concentrate and bring out its flavors, but it can also be sautéed or steamed. You don’t need to remove the skin (it’s a matter of personal preference) and the seeds can be roasted and eaten too. If you’ve still got leeks from last week, consider roasting them with your squash! Check out the many ideas on our website; it could easily swap in for acorn, sweet dumpling, or delicata.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. We aim to harvest the carrots with the greens, but sometimes the greens snap off! This week you’re getting bagged carrots without the greens, but otherwise, they’re the same carrots (and you’re getting more than you would in a bunch!). We have many recipes on the web and they taste great raw as a snack. If you want more carrots, order a bulk 5# bag in the CSA member store.

Cauliflower – Cauliflower can be roasted, blanched, pickled, steamed, sautéed or even eaten raw (some of us just like snacking on it plain or making a shaved salad). Roasting brings out its sweet side – see the two Recipe of the Week options for ideas, both the soup and the other dish  are recommendations from CSA members! Send us your favorite recipes – this soup (with kale!) is another one that is CSA member recommended. The cauliflower are pretty jumbo so you’ll have plenty of cauliflower to work with, probably multiple dishes! We have a few recipes on our website and some of our other favorite sites have a plethora of tasty and delicious ideas – see here, here, here, or here for more ideas. Store in the refrigerator in a bag, loosely covered with some airflow. You should use the leaves and stems too. Try roasting them, stir-frying, or make a curry, or add them in with the florets to whatever you’re making. Stems and the thick base of the leaves will require longer cooking times and ends of the leaves need less. We’re fast approaching the end; this may be the last week we have it to put in your boxes, so enjoy!

Dino Kale – this tasty kale goes by several names: dino, lacinato, Tuscan, cavolo nero, among others. This kale might look a little different; as the weather warms, all the greens go to flower. They elongate and form a central stalk with flowers (that looks like broccoli) and the leaves get smaller. It’s still great kale, just looks different. It’s excellent raw or cooked (sautéed, braised, grilled, roasted). If you’ve never tried a massaged kale salad, this is a great variety to experiment with, just make sure to massage well, so it’s good and soft. You’ll often see in recipes to discard the stems. Don’t! The stems are sweet and often are quite tender. You can just add those parts to the pan first, or save them to cook separately (even in a pesto), or even snack on them raw. A few more ideas: roasted cauliflower salad, with spaghetti, miso-creamed kale, potato soup, and a chickpea stew. And we have many more ideas on our website.

Mandarin Oranges – These are Tango mandarins from our friends and neighbors at Gold Oak Ranch. They may be stored in a cool, dark spot for a few days, or even on your counter but ideally should be refrigerated to extend shelf life up to two weeks. Want more? You can order a bulk 5# bag in the CSA member store.

Scunions – What’s a scunion? We grow two types of spring onions; most of the ones that you get are immature onions. The ones this week are a little different; they’re the sprouts that you get from planting onions that are past their prime, just like how we plant “old” garlic and potatoes to get a new crop. We call these scallion-like onions “scunions” (more about them here, though they have a different explanation for the name). They act just like scallions/green onions or spring onions (more about the differences here) – perfect for scallion pancakes, charring (with salad or pasta), tabbouleh, cauliflower stir-fry, or any of the dishes on this list.

*Click on produce above for Recipes

Veggie Tips

Butternut Squash – You can eat it with every meal, even breakfast (sweet or savory) and dessert, and it can be even eaten pickled or raw! You can freeze cubed butternut or make puree (to use for soup, baked goods – it’s superior to pumpkin!). To make puree, a CSA member recommended roasting it whole and then handling the skin and seeds once it’s done. You can eat the seeds too! Check out the many excellent squash recipes on our website and there are even more recipe ideas on this list or this list). We’re getting near the end of our squash season, so they don’t have a long shelf-life. Store in a cool, dry place until ready to use – if it has a scratch or nick that might mold, use soon! Cut squash can be stored in the fridge, ideally left whole but also in cubes, for several days. More storage tips here.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. Separate the root from the greens before storing them in the refrigerator, both in bags. Carrot tops are considered an acquired taste by some, but we encourage you to give them a try. You can add the greens to any soup or salad. Or make broth, pesto (which you can enjoy with the roots) chimichurri, a warm salad, or couscous. More ideas here. For the roots: we have many recipes on the web and they taste great raw as a snack. If you want more carrots, order a bulk 5# bag, available now in the CSA member store.

Cauliflower – Cauliflower can be roasted, blanched, pickled, steamed, sautéed or even eaten raw (some of us just like snacking on it plain or making a shaved salad). Roasting brings out its sweet side – see the two Recipe of the Week options for ideas, both the soup and the other dish  are recommendations from CSA members! Send us your favorite recipes – this soup (with kale!) is another one that is CSA member recommended. The cauliflower are pretty jumbo so you’ll have plenty of cauliflower to work with, probably multiple dishes! We have a few recipes on our website and some of our other favorite sites have a plethora of tasty and delicious ideas – see here, here, here, or here for more ideas. Store in the refrigerator in a bag, loosely covered with some airflow. You should use the leaves and stems too. Try roasting them, stir-frying, or make a curry, or add them in with the florets to whatever you’re making. Stems and the thick base of the leaves will require longer cooking times and ends of the leaves need less. We’re fast approaching the end; this may be the last week we have it to put in your boxes, so enjoy!

Dino Kale – This tasty kale goes by several names: dino, lacinato, Tuscan, cavolo nero, among others. It’s excellent raw or cooked (sautéed, braised, grilled, roasted). If you’ve never tried a massaged kale salad, this is a great variety to experiment with, just make sure to massage well, so it’s good and soft. You’ll often see in recipes to discard the stems. Don’t! The stems are sweet and often are quite tender. You can just add those parts to the pan first, or save them to cook separately (even in a pesto), or even snack on them raw. A few more ideas: roasted cauliflower salad, with spaghetti, miso-creamed kale, potato soup, and a chickpea stew. And we have many more ideas on our website.

Mandarin Oranges – These are Tango mandarins from our friends and neighbors at Gold Oak Ranch. They may be stored in a cool, dark spot for a few days, or even on your counter but ideally should be refrigerated to extend shelf life up to two weeks. Want more? You can order a bulk 5# bag in the CSA member store.

Scunions – What’s a scunion? We grow two types of spring onions; most of the ones that you get are immature onions. The ones this week are a little different; they’re the sprouts that you get from planting onions that are past their prime, just like how we plant “old” garlic and potatoes to get a new crop. We call these scallion-like onions “scunions” (more about them here, though they have a different explanation for the name). They act just like scallions/green onions or spring onions (more about the differences here) – perfect for scallion pancakes, charring (with salad or pasta), tabbouleh, cauliflower stir-fry, or any of the dishes on this list.

*Click on produce above for Recipes

Veggie Tips

Broccoli – We get multiple harvests off of each broccoli plant. It first produces a large head and then after that is harvested, the plants send out smaller shoots, which is what is in your box this week. Broccoli is great roasted (see the Recipe of the Week), steamed (basic instructions here, and you can also make a pasta sauce), blanched (then make tots or a salad!), stir-fried, sauteed, added to soups, broiled, grilled, or raw. Lots of broccoli recipes on our website, including many with carrots! Store broccoli in the refrigerator in a bag, with additional storage tips here.

Butternut Squash – You can eat it with every meal, even breakfast (sweet or savory) and dessert, and it can be even eaten pickled or raw! Roasting will bring out the most flavor – see the Recipe of the Week for one idea. You can freeze cubed butternut or make puree (to use for soup, baked goods – it’s superior to pumpkin!). To make puree, a CSA member recommended roasting it whole and then handling the skin and seeds once it’s done. You can eat the seeds too! Check out the many excellent squash recipes on our website and there are even more recipe ideas on this list or this list). We’re getting near the end of our squash season, so they don’t have a long shelf-life. Store in a cool, dry place until ready to use – if it has a scratch or nick that might mold, use soon! Cut squash can be stored in the fridge, ideally left whole but also in cubes, for several days. More storage tips here.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. We aim to harvest the carrots with the greens, but sometimes the greens snap off! This week you’re getting bagged carrots without the greens, but otherwise, they’re the same carrots (and you’re getting more than you would in a bunch!). We have many recipes on the web and they taste great raw as a snack. If you want more carrots, order a bulk 5# bag in the CSA member store.

Dino Kale – This tasty kale goes by several names: dino, lacinato, Tuscan, cavolo nero, among others. It’s excellent raw or cooked (sautéed, braised, grilled, roasted). If you’ve never tried a massaged kale salad, this is a great variety to experiment with, just make sure to massage well, so it’s good and soft. You’ll often see in recipes to discard the stems. Don’t! The stems are sweet and often are quite tender. You can just add those parts to the pan first, or save them to cook separately (even in a pesto), or even snack on them raw. A few more ideas: with spaghetti, miso-creamed kale, potato soup, and a chickpea stew. And we have many more ideas on our website.

Mandarin Oranges – These are Tango mandarins from our friends and neighbors at Gold Oak Ranch. They may be stored in a cool, dark spot for a few days, or even on your counter but ideally should be refrigerated to extend shelf life up to two weeks. Want more? You can order a bulk 5# bag in the CSA member store.

Scunions – What’s a scunion? We grow two types of spring onions; most of the ones that you get are immature onions. The ones this week are a little different; they’re the sprouts that you get from planting onions that are past their prime, just like how we plant “old” garlic and potatoes to get a new crop. We call these scallion-like onions “scunions” (more about them here, though they have a different explanation for the name). They act just like scallions/green onions or spring onions (more about the differences here) – perfect for scallion pancakes, charring (with salad or pasta), tabbouleh, broccoli (broiled or roasted), or any of the dishes on this list.

*Click on produce above for Recipes

Veggie Tips

Broccoli – We get multiple harvests off of each broccoli plant. It first produces a large head and then after that is harvested, the plants send out smaller shoots, which is what is in your box this week. Broccoli is great roasted (see the Recipe of the Week), steamed (basic instructions here, and you can also make a pasta sauce), blanched (then make tots or a salad!), stir-fried, sauteed, added to soups, broiled, grilled, or raw. Lots of broccoli recipes on our website, including many with carrots! Store broccoli in the refrigerator in a bag, with additional storage tips here.

Butternut Squash – You can eat it with every meal, even breakfast (sweet or savory) and dessert, and it can be even eaten pickled or raw! Roasting will bring out the most flavor – see the Recipe of the Week for one idea. You can freeze cubed butternut or make puree (to use for soup, baked goods – it’s superior to pumpkin!). To make puree, a CSA member recommended roasting it whole and then handling the skin and seeds once it’s done. You can eat the seeds too! Check out the many excellent squash recipes on our website and there are even more recipe ideas on this list or this list). We’re getting near the end of our squash season, so they don’t have a long shelf-life. Store in a cool, dry place until ready to use – if it has a scratch or nick that might mold, use soon! Cut squash can be stored in the fridge, ideally left whole but also in cubes, for several days. More storage tips here.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. Separate the root from the greens before storing them in the refrigerator, both in bags. Carrot tops are considered an acquired taste by some, but we encourage you to give them a try. You can add the greens to any soup or salad. Or make broth, pesto (which you can enjoy with the roots) chimichurri, a warm salad, or couscous. More ideas here. For the roots: we have many recipes on the web and they taste great raw as a snack. If you want more carrots, order a bulk 5# bag, available now in the CSA member store.

Dino Kale – This tasty kale goes by several names: dino, lacinato, Tuscan, cavolo nero, among others. It’s excellent raw or cooked (sautéed, braised, grilled, roasted). If you’ve never tried a massaged kale salad, this is a great variety to experiment with, just make sure to massage well, so it’s good and soft. You’ll often see in recipes to discard the stems. Don’t! The stems are sweet and often are quite tender. You can just add those parts to the pan first, or save them to cook separately (even in a pesto), or even snack on them raw. A few more ideas: with spaghetti, miso-creamed kale, potato soup, and a chickpea stew. And we have many more ideas on our website.

Mandarin Oranges – These are Tango mandarins from our friends and neighbors at Gold Oak Ranch. They may be stored in a cool, dark spot for a few days, or even on your counter but ideally should be refrigerated to extend shelf life up to two weeks. Want more? You can order a bulk 5# bag in the CSA member store.

Scunions – What’s a scunion? We grow two types of spring onions; most of the ones that you get are immature onions. The ones this week are a little different; they’re the sprouts that you get from planting onions that are past their prime, just like how we plant “old” garlic and potatoes to get a new crop. We call these scallion-like onions “scunions” (more about them here, though they have a different explanation for the name). They act just like scallions/green onions or spring onions (more about the differences here) – perfect for scallion pancakes, charring (with salad or pasta), tabbouleh, broccoli (broiled or roasted), or any of the dishes on this list.

*Click on produce above for Recipes

Veggie Tips

Broccoli – We get multiple harvests off of each broccoli plant. It first produces a large head and then after that is harvested, the plants send out smaller shoots, which is what is in your box this week. Broccoli is great roasted (see the Recipe of the Week), steamed (basic instructions here, and you can also make a pasta sauce), blanched (then make tots or a salad!), stir-fried, sauteed, added to soups, broiled, grilled, or raw. Lots of broccoli recipes on our website, including many with carrots! Store broccoli in the refrigerator in a bag, with additional storage tips here.

Butternut Squash – You can eat it with every meal, even breakfast (sweet or savory) and dessert, and it can be even eaten pickled or raw! Roasting will bring out the most flavor – see the Recipe of the Week for one idea. You can freeze cubed butternut or make puree (to use for soup, baked goods – it’s superior to pumpkin!). To make puree, a CSA member recommended roasting it whole and then handling the skin and seeds once it’s done. You can eat the seeds too! Check out the many excellent squash recipes on our website and there are even more recipe ideas on this list or this list). We’re getting near the end of our squash season, so they don’t have a long shelf-life. Store in a cool, dry place until ready to use – if it has a scratch or nick that might mold, use soon! Cut squash can be stored in the fridge, ideally left whole but also in cubes, for several days. More storage tips here.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. Separate the root from the greens before storing them in the refrigerator, both in bags. Carrot tops are considered an acquired taste by some, but we encourage you to give them a try. You can add the greens to any soup or salad. Or make broth, pesto (which you can enjoy with the roots) chimichurri, a warm salad, or couscous. More ideas here. For the roots: we have many recipes on the web and they taste great raw as a snack. If you want more carrots, order a bulk 5# bag, available now in the CSA member store.

Dino Kale – This tasty kale goes by several names: dino, lacinato, Tuscan, cavolo nero, among others. It’s excellent raw or cooked (sautéed, braised, grilled, roasted). If you’ve never tried a massaged kale salad, this is a great variety to experiment with, just make sure to massage well, so it’s good and soft. You’ll often see in recipes to discard the stems. Don’t! The stems are sweet and often are quite tender. You can just add those parts to the pan first, or save them to cook separately (even in a pesto), or even snack on them raw. A few more ideas: with spaghetti, miso-creamed kale, potato soup, and a chickpea stew. And we have many more ideas on our website.

Mandarin Oranges – These are Tango mandarins from our friends and neighbors at Gold Oak Ranch. They may be stored in a cool, dark spot for a few days, or even on your counter but ideally should be refrigerated to extend shelf life up to two weeks. Want more? You can order a bulk 5# bag in the CSA member store.

Scunions – What’s a scunion? We grow two types of spring onions; most of the ones that you get are immature onions. The ones this week are a little different; they’re the sprouts that you get from planting onions that are past their prime, just like how we plant “old” garlic and potatoes to get a new crop. We call these scallion-like onions “scunions” (more about them here, though they have a different explanation for the name). They act just like scallions/green onions or spring onions (more about the differences here) – perfect for scallion pancakes, charring (with salad or pasta), tabbouleh, broccoli (broiled or roasted), or any of the dishes on this list.