This Week’s CSA Box

Veggie Tips

Green Cabbage:  See our Recipe of the Week.

Carrots:  The carrots just love this cooler wet weather.  If you haven’t eaten them all as snacks, note that we use carrots in our Recipe of the Week.

Fennel: Remember that we maintain a recipe archive.  Here are the recipes for Fennel.  The feathery fronds can be chopped finely and used as a garnish.  Stalks can be used on the grill to impart their flavor to fish or meat.

Joi Choi:  There are many Asian communities in Sacramento and the Bay Area for whom Joi Choi and Tat Soi are their favorite kind of green.  The crispy, juicy stems and tender greens are a great combination in a steamed-greens side dish.

Lettuce:  The tender, sweet lettuce has been a highlight this spring.  It might be a good idea to make this one of the first things that you eat from the box since many of the other items will store really well. 

Onions (clip top): See our Recipe of the Week.

Bunched Spinach: The bunch weighs about a pound and cooks down to serve two people.  Plunge the leaves into plenty of cold water and swish them around to make sure they are clean.  Some possible flavorings: olive or sesame oil, garlic, butter, red pepper flakes, lemon…