This Week’s CSA Box

Veggie Tips


Artichokes: Technically, the artichoke is an edible flower. It originated in Sicily.  Our favorite way to eat it is to remove all of the tough outer leaves and the bottom of the stalk, and then quarter the remaining tightly closed bulb.  We toss that with olive oil and salt and bake it in a 350° oven until tender.  We add these to salads or pasta.

Melons JUST KIDDING! It’s really BASIL!  First sign that summer is here!  Ahhh, what I wouldn’t give to have a big juicy tomato to pair it with.  But while we wait for the tomatoes, the basil would be great in pesto, on sandwiches, or added to your salads.  

Carrots: Did you know that the orange carrot was once a novelty?  Carrots were domesticated in Afghanistan, and purple was the dominant variety for centuries until the Dutch began breeding orange carrots around 400 years ago. Our spring carrots are crisp and sweet.  If you are not going to eat them right away, they fit well in a quart sized mason jar and you could make quick pickles.  Also, they will store a bit better if you remove the leaves before putting them in the refrigerator.

Strawberries:  These strawberries are VERY delicate.  Be sure to eat them quickly!  Great in smoothies, ice cream and also salads!   Strawberries don’t like the heat, and have been enjoying our long, cool spring.

Garlic:  Our garlic is at an in-between stage between green and cured.  I am still using it as I would green garlic, even though it has almost bulbed up.  It is still a bit more mellow in flavor than cured garlic, so I use a bit more of it than most recipes call for.  While it is moist like this is is so easy to peel!

Chard: Chard is an incredibly nutritious vegetable, related to the beet.  You can eat both the stems and the stalk, but if you are preparing them for the same dish, note that the stalks take longer to cook than the leaves.  Great in an omelet.

Lettuce: We’re coming to the end of it!

Potatoes: In 1992, Vice President Dan Quayle was visiting an elementary school in New Jersey and jumped in to help facilitate a spelling bee.  The word was potato, and a 12 year old student stepped up to spell.  He spelled it correctly, but Quayle told him that potato was actually spelled “potatoe”.  Oops.  Anecdotes aside, our potatoes are the best!  This week, we made mashed potatoes, potato salad, and fried potatoes.  They are creamy and soft.   The skins are very delicate, so store them in a paper bag in the refrigerator, and use them within a few days.