What’s in my box this week?

*Click on produce above for Recipes

Flower of the Week: Sweet William

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house and change the water regularly.

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

Broccoli – Broccoli is great roasted, steamed (basic instructions here), blanched (then make tots, pasta, or a salad!), boiled (make a pasta sauce), stir-fried, sauteed, added to soups (with cheese), broiled, grilled, or raw. You can even add it to pizza! This video from Sohla El-Wally covers blanching, roasting, and raw. Make sure to use the stems; they’re crunchy and sweet and some people think they’re the best part. You can make pickles, or a salad, thinly shave and add to a salad (here’s another one), soup, pasta, vinaigrette, or stir-fry with or without the florets. See the many broccoli recipes on our website! Store broccoli in the refrigerator in a bag, with additional storage tips here.

Collards – Collards are one of the heartier members of the brassica family; think of them as thicker kale. 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). Otherwise, collards can be eaten raw (make a salad) or cooked. You can find basic cooking instructions using several methods here. Some other cooked collard ideas: the Recipe of the Week, a simple sauté, miso soup, sauté with broccoli and potatoes, pasta (with dill too), Korean style, Ethiopian gomen, mujadara, or braised with coconut milk. 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). Store in the refrigerator in a bag.

Dill – A classic spring herb! It’s easy to use it all up in one particularly herb-heavy dish (like kuku sabzi, dill pesto, sauce, or add to rice), but if you’re using small amounts the best way to keep it fresh is to store it in the refrigerator in a glass of water covered with a bag, or with a paper towel in a plastic bag. Don’t wash the dill until you’re going to use it; you don’t want it to dry out but excess moisture will make it go bad. If you really want to extend the time you have for your dill, you can dry or freeze it. Dill goes well with spinach (cooked or raw) and is a good addition to yogurt sauces, roasted vegetables, and even salads, or popcorn. We have many good recipes on our website and you can find additional ideas here.

Lettuce – Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does get a little wilty before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here). Salad options abound and we have a few recipe ideas on our lettuce and salad mix pages.

Mandarin Oranges – These are Murrcott or Tango mandarins, both juicy and sweet varieties. 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 bag in the CSA member store.

Spinach – Our spinach is so sweet. Throw a handful onto any soup, sandwich, or salad – warm foods will slightly wilt your spinach, no cooking needed. We have more recipe ideas on our website, or this page has many great ideas. Store in the refrigerator. If not eating within two days or so, put a plastic bag around the paper bag to keep the leaves from wilting.

Spring Onions – Spring onions are immature onions; you will see the bulbs bulk up over time, and once they are full size, we’ll dry and cure them. Compared to cured onions, they have a brighter, fresher flavor, which makes them good for raw applications. They should be stored in the refrigerator, sealed well in a plastic bag (or your preferred non-plastic alternative), and they’ll stay fresh for about two weeks. Don’t throw out the tops! Use the tops just like you would scallions, and they’re perfect for scallion pancakes, tabbouleh, onion powder, or dip. More ideas here. A few more ideas for your onions: roasted, grilled (Spaniards like grilled spring onions with romesco or you can make a sauce with the tops), pickled, in a salad, with pasta, with teriyaki tofu, or any of the dishes on this list, this one, or on our website.

*Click on produce above for Recipes

Flower of the Week: Sweet William

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house and change the water regularly.

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

Broccoli – Broccoli is great roasted, steamed (basic instructions here), blanched (then make tots, pasta, or a salad!), boiled (make a pasta sauce), stir-fried, sauteed, added to soups (with cheese), broiled, grilled, or raw. You can even add it to pizza! This video from Sohla El-Wally covers blanching, roasting, and raw. Make sure to use the stems; they’re crunchy and sweet and some people think they’re the best part. You can make pickles, or a salad, thinly shave and add to a salad (here’s another one), soup, pasta, vinaigrette, or stir-fry with or without the florets. See the many broccoli recipes on our website! Store broccoli in the refrigerator in a bag, with additional storage tips here.

Collards – Collards are one of the heartier members of the brassica family; think of them as thicker kale. 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). Otherwise, collards can be eaten raw (make a salad) or cooked. You can find basic cooking instructions using several methods here. Some other cooked collard ideas: the Recipe of the Week, a simple sauté, miso soup, sauté with broccoli and potatoes, pasta (with dill too), Korean style, Ethiopian gomen, mujadara, or braised with coconut milk. 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). Store in the refrigerator in a bag.

Dill – A classic spring herb! It’s easy to use it all up in one particularly herb-heavy dish (like kuku sabzi, dill pesto, sauce, or add to rice), but if you’re using small amounts the best way to keep it fresh is to store it in the refrigerator in a glass of water covered with a bag, or with a paper towel in a plastic bag. Don’t wash the dill until you’re going to use it; you don’t want it to dry out but excess moisture will make it go bad. If you really want to extend the time you have for your dill, you can dry or freeze it. Dill goes well with spinach (cooked or raw) and is a good addition to yogurt sauces, roasted vegetables, and even salads, or popcorn. We have many good recipes on our website and you can find additional ideas here.

Lettuce – Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does get a little wilty before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here). Salad options abound and we have a few recipe ideas on our lettuce and salad mix pages.

Mandarin Oranges – These are Murrcott or Tango mandarins, both juicy and sweet varieties. 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 bag in the CSA member store.

Spinach – Our spinach is so sweet. Throw a handful onto any soup, sandwich, or salad – warm foods will slightly wilt your spinach, no cooking needed. We have more recipe ideas on our website, or this page has many great ideas. Store in the refrigerator. If not eating within two days or so, put a plastic bag around the paper bag to keep the leaves from wilting.

Spring Onions – Spring onions are immature onions; you will see the bulbs bulk up over time, and once they are full size, we’ll dry and cure them. Compared to cured onions, they have a brighter, fresher flavor, which makes them good for raw applications. They should be stored in the refrigerator, sealed well in a plastic bag (or your preferred non-plastic alternative), and they’ll stay fresh for about two weeks. Don’t throw out the tops! Use the tops just like you would scallions, and they’re perfect for scallion pancakes, tabbouleh, onion powder, or dip. More ideas here. A few more ideas for your onions: roasted, grilled (Spaniards like grilled spring onions with romesco or you can make a sauce with the tops), pickled, in a salad, with pasta, with teriyaki tofu, or any of the dishes on this list, this one, or on our website.

*Click on produce above for Recipes

Flower of the Week: Snapdragons

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house and change the water regularly.

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

Broccoli – Broccoli is great roasted, steamed (basic instructions here), blanched (then make tots, pasta, or a salad!), boiled (make a pasta sauce), stir-fried, sauteed, added to soups (with cheese), broiled, grilled, or raw. You can even add it to pizza! This video from Sohla El-Wally covers blanching, roasting, and raw. Make sure to use the stems; they’re crunchy and sweet and some people think they’re the best part. You can make pickles, or a salad, thinly shave and add to a salad (here’s another one), soup, pasta, vinaigrette, or stir-fry with or without the florets. See the many broccoli recipes on our website! Store broccoli in the refrigerator in a bag, with additional storage tips here.

Collards – Collards are one of the heartier members of the brassica family; think of them as thicker kale. 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). Otherwise, collards can be eaten raw (make a salad) or cooked. You can find basic cooking instructions using several methods here. Some other cooked collard ideas: the Recipe of the Week, a simple sauté, miso soup, sauté with broccoli and potatoes, pasta (with dill too), Korean style, Ethiopian gomen, mujadara, or braised with coconut milk. 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). Store in the refrigerator in a bag.

Dill – A classic spring herb! It’s easy to use it all up in one particularly herb-heavy dish (like kuku sabzi, dill pesto, sauce, or add to rice), but if you’re using small amounts the best way to keep it fresh is to store it in the refrigerator in a glass of water covered with a bag, or with a paper towel in a plastic bag. Don’t wash the dill until you’re going to use it; you don’t want it to dry out but excess moisture will make it go bad. If you really want to extend the time you have for your dill, you can dry or freeze it. Dill goes well with spinach (cooked or raw) and is a good addition to yogurt sauces, roasted vegetables, and even salads, or popcorn. We have many good recipes on our website and you can find additional ideas here.

Lettuce – Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does get a little wilty before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here). Salad options abound and we have a few recipe ideas on our lettuce and salad mix pages.

Mandarin Oranges – These are Murrcott or Tango mandarins, both juicy and sweet varieties. 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 bag in the CSA member store.

Spinach – Our spinach is so sweet. Throw a handful onto any soup, sandwich, or salad – warm foods will slightly wilt your spinach, no cooking needed. We have more recipe ideas on our website, or this page has many great ideas. Store in the refrigerator. If not eating within two days or so, put a plastic bag around the paper bag to keep the leaves from wilting.

Spring Onions – Spring onions are immature onions; you will see the bulbs bulk up over time, and once they are full size, we’ll dry and cure them. Compared to cured onions, they have a brighter, fresher flavor, which makes them good for raw applications. They should be stored in the refrigerator, sealed well in a plastic bag (or your preferred non-plastic alternative), and they’ll stay fresh for about two weeks. Don’t throw out the tops! Use the tops just like you would scallions, and they’re perfect for scallion pancakes, tabbouleh, onion powder, or dip. More ideas here. A few more ideas for your onions: roasted, grilled (Spaniards like grilled spring onions with romesco or you can make a sauce with the tops), pickled, in a salad, with pasta, with teriyaki tofu, or any of the dishes on this list, this one, or on our website.

*Click on produce above for Recipes

Flower of the Week: Snapdragons

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house and change the water regularly.

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

Broccoli – This week you’ll be getting either bunched broccoli, with thicker stems, or a bag of broccolini. Bunched broccoli has much thicker stems and more compact florets. Make sure to use the stems; they’re crunchy and sweet and some people think they’re the best part. You can make pickles, or a salad, thinly shave and add to a salad (here’s another one), soup, pasta, vinaigrette, or stir-fry with or without the florets. Broccolini, has smaller, looser florets and the stems are floppier and don’t need to be peeled. Otherwise, they taste pretty similar and can be used interchangeably. Broccoli is great roasted, steamed (basic instructions here), blanched (then make tots, pasta, or a salad!), boiled (make a pasta sauce), stir-fried, sauteed, added to soups (with cheese), broiled, grilled, or raw. You can even add it to pizza! This video from Sohla El-Wally covers blanching, roasting, and raw. See the many broccoli recipes on our website! Store broccoli in the refrigerator in a bag, with additional storage tips here. If you get broccolini and aren’t eating it within a day or two, we recommend moving it to a bag that will help keep in more moisture.

Collards – Collards are one of the heartier members of the brassica family; think of them as thicker kale. 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). Otherwise, collards can be eaten raw (make a salad) or cooked. You can find basic cooking instructions using several methods here. Some other cooked collard ideas: the Recipe of the Week, a simple sauté, miso soup, sauté with broccoli and potatoes, pasta (with dill too), Korean style, Ethiopian gomen, mujadara, or braised with coconut milk. 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). Store in the refrigerator in a bag.

Dill – A classic spring herb! It’s easy to use it all up in one particularly herb-heavy dish (like kuku sabzi, dill pesto, sauce, or add to rice), but if you’re using small amounts the best way to keep it fresh is to store it in the refrigerator in a glass of water covered with a bag, or with a paper towel in a plastic bag. Don’t wash the dill until you’re going to use it; you don’t want it to dry out but excess moisture will make it go bad. If you really want to extend the time you have for your dill, you can dry or freeze it. Dill goes well with spinach (cooked or raw) and is a good addition to yogurt sauces, roasted vegetables, and even salads, or popcorn. We have many good recipes on our website and you can find additional ideas here.

Lettuce – Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does get a little wilty before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here). Salad options abound and we have a few recipe ideas on our lettuce and salad mix pages.

Mandarin Oranges – These are Murrcott or Tango mandarins, both juicy and sweet varieties. 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 bag in the CSA member store.

Spinach – Our spinach is so sweet. Throw a handful onto any soup, sandwich, or salad – warm foods will slightly wilt your spinach, no cooking needed. We have more recipe ideas on our website, or this page has many great ideas. Store in the refrigerator. If not eating within two days or so, put a plastic bag around the paper bag to keep the leaves from wilting.

Spring Onions – Spring onions are immature onions; you will see the bulbs bulk up over time, and once they are full size, we’ll dry and cure them. Compared to cured onions, they have a brighter, fresher flavor, which makes them good for raw applications. They should be stored in the refrigerator, sealed well in a plastic bag (or your preferred non-plastic alternative), and they’ll stay fresh for about two weeks. Don’t throw out the tops! Use the tops just like you would scallions, and they’re perfect for scallion pancakes, tabbouleh, onion powder, or dip. More ideas here. A few more ideas for your onions: roasted, grilled (Spaniards like grilled spring onions with romesco or you can make a sauce with the tops), pickled, in a salad, with pasta, with teriyaki tofu, or any of the dishes on this list, this one, or on our website.

*Click on produce above for Recipes

Flower of the Week: Agrostemma

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house and change the water regularly.

Warning if you have pets that enjoy snacking on flowers – agrostemma can be toxic to pets!

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

Broccoli – This week you’re getting a bag of broccolini. Compared to broccoli, broccolini has smaller, looser florets and the stems are floppier and don’t need to be peeled (it’s sometimes called “tenderstem broccoli”!). Otherwise, they taste pretty similar and can be used interchangeably. Broccolini doesn’t need much cooking: blanch (use in a salad with mandarins or spring onions), sauté, stir-fry, roast, or grill! See the many broccoli recipes on our website! Store broccolini should be stored in the refrigerator in a bag or wrapped in a damp towel. If you aren’t eating it within a day or two, we recommend moving it to a bag that will help keep in more moisture.

Collards – Collards are one of the heartier members of the brassica family; think of them as thicker kale. 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). Otherwise, collards can be eaten raw (make a salad) or cooked. You can find basic cooking instructions using several methods here. Some other cooked collard ideas: the Recipe of the Week, a simple sauté, miso soup, sauté with broccoli and potatoes, pasta (with dill too), Korean style, Ethiopian gomen, mujadara, or braised with coconut milk. 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). Store in the refrigerator in a bag.

Dill – A classic spring herb! It’s easy to use it all up in one particularly herb-heavy dish (like kuku sabzi, dill pesto, sauce, or add to rice), but if you’re using small amounts the best way to keep it fresh is to store it in the refrigerator in a glass of water covered with a bag, or with a paper towel in a plastic bag. Don’t wash the dill until you’re going to use it; you don’t want it to dry out but excess moisture will make it go bad. If you really want to extend the time you have for your dill, you can dry or freeze it. Dill goes well with spinach (cooked or raw) and is a good addition to yogurt sauces, roasted vegetables, and even salads, or popcorn. We have many good recipes on our website and you can find additional ideas here.

Lettuce – Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does get a little wilty before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here). Salad options abound and we have a few recipe ideas on our lettuce and salad mix pages.

Mandarin Oranges – These are Murrcott or Tango mandarins, both juicy and sweet varieties. 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 bag in the CSA member store.

Spinach – Our spinach is so sweet. Throw a handful onto any soup, sandwich, or salad – warm foods will slightly wilt your spinach, no cooking needed. We have more recipe ideas on our website, or this page has many great ideas. Store in the refrigerator. If not eating within two days or so, put a plastic bag around the paper bag to keep the leaves from wilting.

Spring Onions – Spring onions are immature onions; you will see the bulbs bulk up over time, and once they are full size, we’ll dry and cure them. Compared to cured onions, they have a brighter, fresher flavor, which makes them good for raw applications. They should be stored in the refrigerator, sealed well in a plastic bag (or your preferred non-plastic alternative), and they’ll stay fresh for about two weeks. Don’t throw out the tops! Use the tops just like you would scallions, and they’re perfect for scallion pancakes, tabbouleh, onion powder, or dip. More ideas here. A few more ideas for your onions: roasted, grilled (Spaniards like grilled spring onions with romesco or you can make a sauce with the tops), pickled, in a salad, with pasta, with teriyaki tofu, or any of the dishes on this list, this one, or on our website.

*Click on produce above for Recipes

Flower of the Week: ranunculus

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. These are VERY thirsty flowers – check daily to make sure they have enough water! They will arrive somewhat short and closed up – watch them grow and open!

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

Bok Choi – This week you’re getting some beautiful white-stemmed (joi choi) or the shorter green-stemmed (mei qing, or Shanghai). It makes a great stir-fry (add in your mizuna like this recipe with tofu, with noodles, and this one with edamame) and it is also excellent in soup, stew, noodles, curry, a warm salad, or enjoy it raw in a salad. You can also grill or roast bok choi (you can also roast with gnocchi or make choi chips!). We have some ideas on our website and this website discusses prep and cooking tips. Less conventional ideas: lasagna, tacos, pesto, or risotto. Additional ideas here or here. Store in the refrigerator in a bag. There can be some dirt trapped in the inner leaves of the bok choi; make sure to wash well, or soak, and removing the leaves can be helpful. There might be some aphids in the inner leaves, which can be rubbed off with your finger.

Green Garlic – It’s green garlic time! In fall we plant cloves (a combination of purchased seed garlic and our own saved garlic) and green garlic is just the immature form of garlic. Between now and June, they’ll form cloves and will bulb out at the bottom, but for now, they look more like little leeks. Green garlic should be kept in the refrigerator in a bag. Much like leeks, you can use the whole stalk, though some folks may find the upper green parts too tough. Save those for making broth or stock. It has a fresh, mild flavor and can be used raw or cooked. You can add green garlic to any dish you would make with cured garlic (currently, one stalk is about equal to one large clove) or you can make something with more delicate flavors to highlight the taste of green garlic. A few ideas: the Recipe of the Week, salsa verde, chimichurri, pesto, pasta, potatoes (roasted, mashed, or gratin), crostini with goat cheese, toast, salad dressing, and raita. Green garlic is excellent added to eggs, sautéed greens or bok choi, or soup (potato, bok choi, or whatever else you fancy!).

Lettuce – Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does get a little wilty before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here). Salad options abound and we have a few recipe ideas on our lettuce and salad mix pages.

Mandarin Oranges – These are Murrcott 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 bag in the CSA member store.

Mizuna – Mizuna is a member of the mustard family but is much more mild and sweet than some of the other mustard varieties, and is often included in salad mixes. We grow two varieties: green or red/purple. It makes a great salad – add citrus, potatoes, radishes, apples, peanuts, spinach, or lettuce. Or you can make a pesto, add to a grain, or make the Recipe of the Week. This webpage has a very helpful list of cooking methods and recipe ideas. When using in hot dishes, the leaves should be added at the end of cooking so the leaves can wilt, like this pasta recipe, or cooked for a very short period of time, like in this recipe. It would be a great addition to a bok choi stir-fry, see the links above! You can substitute mizuna for arugula in any recipe, and it would mix well for turnip greens. Like spinach or arugula, mizuna will shrink quite a bit when cooked. Store in the refrigerator in a bag.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several more potato recipe ideas on our website. If you like roasted potatoes, check out this roasted potato showdown!

Spinach – Our spinach is so sweet. Throw a handful onto any soup, sandwich, or salad – warm foods will slightly wilt your spinach, no cooking needed. It tastes great with roasted potatoes. We have more recipe ideas on our website, or this page has many great ideas. Store in the refrigerator. If not eating within two days or so, put a plastic bag around the paper bag to keep the leaves from wilting.

*Click on produce above for Recipes

Flower of the Week: ranunculus

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. These are VERY thirsty flowers – check daily to make sure they have enough water! They will arrive somewhat short and closed up – watch them grow and open!

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

Bok Choi – This week you’re getting some beautiful white-stemmed (joi choi) or the shorter green-stemmed (mei qing, or Shanghai). It makes a great stir-fry (add in your mizuna like this recipe with tofu, with noodles, and this one with edamame) and it is also excellent in soup, stew, noodles, curry, a warm salad, or enjoy it raw in a salad. You can also grill or roast bok choi (you can also roast with gnocchi or make choi chips!). We have some ideas on our website and this website discusses prep and cooking tips. Less conventional ideas: lasagna, tacos, pesto, or risotto. Additional ideas here or here. Store in the refrigerator in a bag. There can be some dirt trapped in the inner leaves of the bok choi; make sure to wash well, or soak, and removing the leaves can be helpful. There might be some aphids in the inner leaves, which can be rubbed off with your finger.

Green Garlic – It’s green garlic time! In fall we plant cloves (a combination of purchased seed garlic and our own saved garlic) and green garlic is just the immature form of garlic. Between now and June, they’ll form cloves and will bulb out at the bottom, but for now, they look more like little leeks. Green garlic should be kept in the refrigerator in a bag. Much like leeks, you can use the whole stalk, though some folks may find the upper green parts too tough. Save those for making broth or stock. It has a fresh, mild flavor and can be used raw or cooked. You can add green garlic to any dish you would make with cured garlic (currently, one stalk is about equal to one large clove) or you can make something with more delicate flavors to highlight the taste of green garlic. A few ideas: the Recipe of the Week, salsa verde, chimichurri, pesto, pasta, potatoes (roasted, mashed, or gratin), crostini with goat cheese, toast, salad dressing, and raita. Green garlic is excellent added to eggs, sautéed greens or bok choi, or soup (potato, bok choi, or whatever else you fancy!).

Lettuce – Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does get a little wilty before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here). Salad options abound and we have a few recipe ideas on our lettuce and salad mix pages.

Mandarin Oranges – These are Murrcott 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 bag in the CSA member store.

Mizuna – Mizuna is a member of the mustard family but is much more mild and sweet than some of the other mustard varieties, and is often included in salad mixes. We grow two varieties: green or red/purple. It makes a great salad – add citrus, potatoes, radishes, apples, peanuts, spinach, or lettuce. Or you can make a pesto, add to a grain, or make the Recipe of the Week. This webpage has a very helpful list of cooking methods and recipe ideas. When using in hot dishes, the leaves should be added at the end of cooking so the leaves can wilt, like this pasta recipe, or cooked for a very short period of time, like in this recipe. It would be a great addition to a bok choi stir-fry, see the links above! You can substitute mizuna for arugula in any recipe, and it would mix well for turnip greens. Like spinach or arugula, mizuna will shrink quite a bit when cooked. Store in the refrigerator in a bag.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several more potato recipe ideas on our website. If you like roasted potatoes, check out this roasted potato showdown!

Spinach – Our spinach is so sweet. Throw a handful onto any soup, sandwich, or salad – warm foods will slightly wilt your spinach, no cooking needed. It tastes great with roasted potatoes. We have more recipe ideas on our website, or this page has many great ideas. Store in the refrigerator. If not eating within two days or so, put a plastic bag around the paper bag to keep the leaves from wilting.

*Click on produce above for Recipes

Flower of the Week: ranunculus

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. These are VERY thirsty flowers – check daily to make sure they have enough water! They will arrive somewhat short and closed up – watch them grow and open!

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

Bok Choi – This week you’re getting some beautiful white-stemmed (joi choi) or the shorter green-stemmed (mei qing, or Shanghai). It makes a great stir-fry (add in your mizuna like this recipe with tofu, with noodles, and this one with edamame) and it is also excellent in soup, stew, noodles, curry, a warm salad, or enjoy it raw in a salad. You can also grill or roast bok choi (you can also roast with gnocchi or make choi chips!). We have some ideas on our website and this website discusses prep and cooking tips. Less conventional ideas: lasagna, tacos, pesto, or risotto. Additional ideas here or here. Store in the refrigerator in a bag. There can be some dirt trapped in the inner leaves of the bok choi; make sure to wash well, or soak, and removing the leaves can be helpful. There might be some aphids in the inner leaves, which can be rubbed off with your finger.

Green Garlic – It’s green garlic time! In fall we plant cloves (a combination of purchased seed garlic and our own saved garlic) and green garlic is just the immature form of garlic. Between now and June, they’ll form cloves and will bulb out at the bottom, but for now, they look more like little leeks. Green garlic should be kept in the refrigerator in a bag. Much like leeks, you can use the whole stalk, though some folks may find the upper green parts too tough. Save those for making broth or stock. It has a fresh, mild flavor and can be used raw or cooked. You can add green garlic to any dish you would make with cured garlic (currently, one stalk is about equal to one large clove) or you can make something with more delicate flavors to highlight the taste of green garlic. A few ideas: the Recipe of the Week, salsa verde, chimichurri, pesto, pasta, potatoes (roasted, mashed, or gratin), crostini with goat cheese, toast, salad dressing, and raita. Green garlic is excellent added to eggs, sautéed greens or bok choi, or soup (potato, bok choi, or whatever else you fancy!).

Lettuce – Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does get a little wilty before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here). Salad options abound and we have a few recipe ideas on our lettuce and salad mix pages.

Mandarin Oranges – These are Tango or Murrcott 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 bag in the CSA member store.

Mizuna – Mizuna is a member of the mustard family but is much more mild and sweet than some of the other mustard varieties, and is often included in salad mixes. We grow two varieties: green or red/purple. It makes a great salad – add citrus, potatoes, radishes, apples, peanuts, spinach, or lettuce. Or you can make a pesto, add to a grain, or make the Recipe of the Week. This webpage has a very helpful list of cooking methods and recipe ideas. When using in hot dishes, the leaves should be added at the end of cooking so the leaves can wilt, like this pasta recipe, or cooked for a very short period of time, like in this recipe. It would be a great addition to a bok choi stir-fry, see the links above! You can substitute mizuna for arugula in any recipe, and it would mix well for turnip greens. Like spinach or arugula, mizuna will shrink quite a bit when cooked. Store in the refrigerator in a bag.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several more potato recipe ideas on our website. If you like roasted potatoes, check out this roasted potato showdown!

Spinach – Our spinach is so sweet. Throw a handful onto any soup, sandwich, or salad – warm foods will slightly wilt your spinach, no cooking needed. It tastes great with roasted potatoes. We have more recipe ideas on our website, or this page has many great ideas. Store in the refrigerator. If not eating within two days or so, put a plastic bag around the paper bag to keep the leaves from wilting.

*Click on produce above for Recipes

Flower of the Week: ranunculus

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. These are VERY thirsty flowers – check daily to make sure they have enough water! They will arrive somewhat short and closed up – watch them grow and open!

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

Bok Choi – This week you’re getting some beautiful white-stemmed (joi choi) or the shorter green-stemmed (mei qing, or Shanghai). It makes a great stir-fry (add in your mizuna like this recipe with tofu, with noodles, and this one with edamame) and it is also excellent in soup, stew, noodles, curry, a warm salad, or enjoy it raw in a salad. You can also grill or roast bok choi (you can also roast with gnocchi or make choi chips!). We have some ideas on our website and this website discusses prep and cooking tips. Less conventional ideas: lasagna, tacos, pesto, or risotto. Additional ideas here or here. Store in the refrigerator in a bag. There can be some dirt trapped in the inner leaves of the bok choi; make sure to wash well, or soak, and removing the leaves can be helpful. There might be some aphids in the inner leaves, which can be rubbed off with your finger.

Green Garlic – It’s green garlic time! In fall we plant cloves (a combination of purchased seed garlic and our own saved garlic) and green garlic is just the immature form of garlic. Between now and June, they’ll form cloves and will bulb out at the bottom, but for now, they look more like little leeks. Green garlic should be kept in the refrigerator in a bag. Much like leeks, you can use the whole stalk, though some folks may find the upper green parts too tough. Save those for making broth or stock. It has a fresh, mild flavor and can be used raw or cooked. You can add green garlic to any dish you would make with cured garlic (currently, one stalk is about equal to one large clove) or you can make something with more delicate flavors to highlight the taste of green garlic. A few ideas: the Recipe of the Week, salsa verde, chimichurri, pesto, pasta, potatoes (roasted, mashed, or gratin), crostini with goat cheese, toast, salad dressing, and raita. Green garlic is excellent added to eggs, sautéed greens or bok choi, or soup (potato, bok choi, or whatever else you fancy!).

Lettuce – Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does get a little wilty before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here). Salad options abound and we have a few recipe ideas on our lettuce and salad mix pages.

Mandarin Oranges – These are Tango or Murrcott 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 bag in the CSA member store.

Mizuna – Mizuna is a member of the mustard family but is much more mild and sweet than some of the other mustard varieties, and is often included in salad mixes. We grow two varieties: green or red/purple. It makes a great salad – add citrus, potatoes, radishes, apples, peanuts, spinach, or lettuce. Or you can make a pesto, add to a grain, or make the Recipe of the Week. This webpage has a very helpful list of cooking methods and recipe ideas. When using in hot dishes, the leaves should be added at the end of cooking so the leaves can wilt, like this pasta recipe, or cooked for a very short period of time, like in this recipe. It would be a great addition to a bok choi stir-fry, see the links above! You can substitute mizuna for arugula in any recipe, and it would mix well for turnip greens. Like spinach or arugula, mizuna will shrink quite a bit when cooked. Store in the refrigerator in a bag.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several more potato recipe ideas on our website. If you like roasted potatoes, check out this roasted potato showdown!

Spinach – Our spinach is so sweet. Throw a handful onto any soup, sandwich, or salad – warm foods will slightly wilt your spinach, no cooking needed. It tastes great with roasted potatoes. We have more recipe ideas on our website, or this page has many great ideas. Store in the refrigerator. If not eating within two days or so, put a plastic bag around the paper bag to keep the leaves from wilting.

*Click on produce above for Recipes

Flower of the Week: Sweet William

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. These are VERY thirsty flowers – check daily to make sure they have enough water! They will arrive somewhat short and closed up – watch them grow and open!

DO NOT take flowers unless they are listed next to your name on the list.

Veggie Tips

Bok Choi – This week you’re getting some beautiful white-stemmed (joi choi) or the shorter green-stemmed (mei qing, or Shanghai). It makes a great stir-fry (add in your mizuna like this recipe with tofu, with noodles, and this one with edamame) and it is also excellent in soup, stew, noodles, curry, a warm salad, or enjoy it raw in a salad. You can also grill or roast bok choi (you can also roast with gnocchi or make choi chips!). We have some ideas on our website and this website discusses prep and cooking tips. Less conventional ideas: lasagna, tacos, pesto, or risotto. Additional ideas here or here. Store in the refrigerator in a bag. There can be some dirt trapped in the inner leaves of the bok choi; make sure to wash well, or soak, and removing the leaves can be helpful. There might be some aphids in the inner leaves, which can be rubbed off with your finger.

Green Garlic – It’s green garlic time! In fall we plant cloves (a combination of purchased seed garlic and our own saved garlic) and green garlic is just the immature form of garlic. Between now and June, they’ll form cloves and will bulb out at the bottom, but for now, they look more like little leeks. Green garlic should be kept in the refrigerator in a bag. Much like leeks, you can use the whole stalk, though some folks may find the upper green parts too tough. Save those for making broth or stock. It has a fresh, mild flavor and can be used raw or cooked. You can add green garlic to any dish you would make with cured garlic (currently, one stalk is about equal to one large clove) or you can make something with more delicate flavors to highlight the taste of green garlic. A few ideas: the Recipe of the Week, salsa verde, chimichurri, pesto, pasta, potatoes (roasted, mashed, or gratin), crostini with goat cheese, toast, salad dressing, and raita. Green garlic is excellent added to eggs, sautéed greens or bok choi, or soup (potato, bok choi, or whatever else you fancy!).

Lettuce – Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does get a little wilty before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here). Salad options abound and we have a few recipe ideas on our lettuce and salad mix pages.

Mandarin Oranges – These are Tango or Murrcott mandarins. 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 bag in the CSA member store.

Mizuna – Mizuna is a member of the mustard family but is much more mild and sweet than some of the other mustard varieties, and is often included in salad mixes. We grow two varieties: green or red/purple. It makes a great salad – add citrus, potatoes, radishes, apples, peanuts, spinach, or lettuce. Or you can make a pesto, add to a grain, or make the Recipe of the Week. This webpage has a very helpful list of cooking methods and recipe ideas. When using in hot dishes, the leaves should be added at the end of cooking so the leaves can wilt, like this pasta recipe, or cooked for a very short period of time, like in this recipe. It would be a great addition to a bok choi stir-fry, see the links above! You can substitute mizuna for arugula in any recipe, and it would mix well for turnip greens. Like spinach or arugula, mizuna will shrink quite a bit when cooked. Store in the refrigerator in a bag.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several more potato recipe ideas on our website. If you like roasted potatoes, check out this roasted potato showdown!

Spinach – Our spinach is so sweet. Throw a handful onto any soup, sandwich, or salad – warm foods will slightly wilt your spinach, no cooking needed. It tastes great with roasted potatoes. We have more recipe ideas on our website, or this page has many great ideas. Store in the refrigerator. If not eating within two days or so, put a plastic bag around the paper bag to keep the leaves from wilting.