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

Bok Choi – We love bock choi for its crunchy stems and soft leaves, good for cooking or eating raw. Try a salad (we’ve got several ideas on our website), slaw, or pesto. Bok choi makes a great stir-fry and CSA members have recommended grilling their choi (“cut in half, grilled with sesame oil and sprinkled with sesame seeds and salt”). No grill? Use a cast iron. It is also good in soups (try tortilla stew or pasta e fagioli) and with noodles. Other ideas: the Recipe of the Week, miso soup, lentil soup, noodles, sautéed with potatoes, a stir-fry with broccoli (no mushrooms? Make this version), or a chickpea and squash stew. Store in the refrigerator in a bag.

Broccoli – This week, you’re getting a bag of spears! Broccoli can be eaten raw or there are so many ways it can be cooked: roasted (try smashed or adding scunion tops!), steamed (basic instructions here, and you can also make a salad, pasta sauce or soup), blanched, stir-fried, sauteed, broiled, grilled, and more. If you’re looking for a fast meal, how about a one-pot pasta or a stir-fry with bok choi or scunions? This page has a run-through (and raking) of all the broccoli cooking options! CSA members have recommended this pasta recipe and this recipe for leftover broccoli. We’ve got lots of recipe ideas on our website. Store broccoli in the refrigerator in a bag, with additional storage tips here.

Cabbage – Cabbage is one of the most versatile vegetables around – good for cooking, eating raw (several slaw and salad recipes on our website, you can add pomegranate seeds too), or fermenting (it makes excellent sauerkraut). Bonus: it stores well (refrigerated, in a bag) too. CSA members have recommended making roasted cabbage steaks, grilled, or roasted with walnuts. Cabbage makes great soup and goes well with potatoes and squash. We have lots of other ideas on our website’s cabbage page, and there are more on this page.

Carnival Squash – Carnival squash is actually a hybrid of sweet dumpling and acorn squash. 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 (add pomegranate seeds or parmesan), but it can also be sautéed or steamed or even eaten raw, . 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. Separate the root from the greens before storing them in the refrigerator, both in bags. We encourage you to give the carrot tops a try. You can add the greens to any soup or salad. Or make broth, pesto, chimichurri, a warm salad, couscous, salsa verde (add to potatoes), or oil (add to roasted squash squash). More ideas here and here. For the roots: see the many recipes on our website.

Persimmons – These are Fuyu persimmons. They’re the non-astringent type, meaning they can be eaten firm. They don’t need to get squishy. Over a week or so, they will soften, whether left on the counter or kept in the fridge. Sometimes the skin has black marks; these are purely cosmetic! Another option is to add to a salad: including with bok choi, broccoli, or carrots. You can also make pickled persimmons.

Pomegranates – Pomegranates – Methods abound for how to remove the seeds but the most common are submerging underwater, peeling in segments, whacking with a spoon (recommended by chef Samin Nosrat too). Regardless of how you do it, it’s always worth it once you’ve got bowl of beautiful, sweet/tart arils (the seeds) to use in sweet or savory dishes, or eat plain. For best storage, put pomegranates in the refrigerator where they can last up to two months. However, you can leave them out at room temperature where they’ll be fine for a few weeks, though the outside will dry out. Seeds last up to a week in the refrigerator, and you can also juice your pomegranates and freeze the juice. You can add pomegranate seeds to anything – CSA members  have reported that they enjoy them with oatmeal, with yogurt, toast with nut butter, and by the handful! A few more recipe ideas and tips on our website.

Scunions – A scunion is a combination of “scallion” and “onion.” It can be used just like a spring onion or scallion (more about the differences here) when cooking but it’s grown differently. Most of the spring onions we grow are immature onions. Scunions are 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. Some cooking ideas: the Recipe of the Week, scallion pancakes, with broccoli, charred (with salad or pasta), tabbouleh, soup, a broccoli stir-fry, on braised cabbage, or any of the dishes on this list.

*Click on produce above for Recipes

Veggie Tips

Bok Choi – We love bock choi for its crunchy stems and soft leaves, good for cooking or eating raw. Try a salad (we’ve got several ideas on our website), slaw, or pesto. Bok choi makes a great stir-fry and CSA members have recommended grilling their choi (“cut in half, grilled with sesame oil and sprinkled with sesame seeds and salt”). No grill? Use a cast iron. It is also good in soups (try tortilla stew or pasta e fagioli) and with noodles. Other ideas: the Recipe of the Week, miso soup, lentil soup, noodles, sautéed with potatoes, a stir-fry with broccoli (no mushrooms? Make this version), or a chickpea and squash stew. Store in the refrigerator in a bag.

Broccoli – This week, you’re getting a bag of spears! Broccoli can be eaten raw or there are so many ways it can be cooked: roasted (try smashed or adding scunion tops!), steamed (basic instructions here, and you can also make a salad, pasta sauce or soup), blanched, stir-fried, sauteed, broiled, grilled, and more. If you’re looking for a fast meal, how about a one-pot pasta or a stir-fry with bok choi or scunions? This page has a run-through (and raking) of all the broccoli cooking options! CSA members have recommended this pasta recipe and this recipe for leftover broccoli. We’ve got lots of recipe ideas on our website. Store broccoli in the refrigerator in a bag, with additional storage tips here.

Cabbage – Cabbage is one of the most versatile vegetables around – good for cooking, eating raw (several slaw and salad recipes on our website, you can add pomegranate seeds too), or fermenting (it makes excellent sauerkraut). Bonus: it stores well (refrigerated, in a bag) too. CSA members have recommended making roasted cabbage steaks, grilled, or roasted with walnuts. Cabbage makes great soup and goes well with potatoes and squash. We have lots of other ideas on our website’s cabbage page, and there are more on this page.

Carnival Squash – Carnival squash is actually a hybrid of sweet dumpling and acorn squash. 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 (add pomegranate seeds or parmesan), but it can also be sautéed or steamed or even eaten raw, . 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. Separate the root from the greens before storing them in the refrigerator, both in bags. We encourage you to give the carrot tops a try. You can add the greens to any soup or salad. Or make broth, pesto, chimichurri, a warm salad, couscous, salsa verde (add to potatoes), or oil (add to roasted squash squash). More ideas here and here. For the roots: see the many recipes on our website.

Persimmons – These are Fuyu persimmons. They’re the non-astringent type, meaning they can be eaten firm. They don’t need to get squishy. Over a week or so, they will soften, whether left on the counter or kept in the fridge. Sometimes the skin has black marks; these are purely cosmetic! Another option is to add to a salad: including with bok choi, broccoli, or carrots. You can also make pickled persimmons.

Pomegranates – Pomegranates – Methods abound for how to remove the seeds but the most common are submerging underwater, peeling in segments, whacking with a spoon (recommended by chef Samin Nosrat too). Regardless of how you do it, it’s always worth it once you’ve got bowl of beautiful, sweet/tart arils (the seeds) to use in sweet or savory dishes, or eat plain. For best storage, put pomegranates in the refrigerator where they can last up to two months. However, you can leave them out at room temperature where they’ll be fine for a few weeks, though the outside will dry out. Seeds last up to a week in the refrigerator, and you can also juice your pomegranates and freeze the juice. You can add pomegranate seeds to anything – CSA members  have reported that they enjoy them with oatmeal, with yogurt, toast with nut butter, and by the handful! A few more recipe ideas and tips on our website.

Scunions – A scunion is a combination of “scallion” and “onion.” It can be used just like a spring onion or scallion (more about the differences here) when cooking but it’s grown differently. Most of the spring onions we grow are immature onions. Scunions are 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. Some cooking ideas: the Recipe of the Week, scallion pancakes, with broccoli, charred (with salad or pasta), tabbouleh, soup, a broccoli stir-fry, on braised cabbage, or any of the dishes on this list.

*Click on produce above for Recipes

Veggie Tips

Bok Choi – We love bock choi for its crunchy stems and soft leaves, good for cooking or eating raw. Try a salad (we’ve got several ideas on our website), slaw, or pesto. Bok choi makes a great stir-fry and CSA members have recommended grilling their choi (“cut in half, grilled with sesame oil and sprinkled with sesame seeds and salt”). No grill? Use a cast iron. It is also good in soups (try tortilla stew or pasta e fagioli) and with noodles. Other ideas: the Recipe of the Week, miso soup, lentil soup, noodles, sautéed with potatoes, a stir-fry with broccoli (no mushrooms? Make this version), or a chickpea and squash stew. Store in the refrigerator in a bag.

Broccoli – This week, you’re getting a bag of spears! Broccoli can be eaten raw or there are so many ways it can be cooked: roasted (try smashed or adding scunion tops!), steamed (basic instructions here, and you can also make a salad, pasta sauce or soup), blanched, stir-fried, sauteed, broiled, grilled, and more. If you’re looking for a fast meal, how about a one-pot pasta or a stir-fry with bok choi or scunions? This page has a run-through (and raking) of all the broccoli cooking options! CSA members have recommended this pasta recipe and this recipe for leftover broccoli. We’ve got lots of recipe ideas on our website. Store broccoli in the refrigerator in a bag, with additional storage tips here.

Cabbage – Cabbage is one of the most versatile vegetables around – good for cooking, eating raw (several slaw and salad recipes on our website, you can add pomegranate seeds too), or fermenting (it makes excellent sauerkraut). Bonus: it stores well (refrigerated, in a bag) too. CSA members have recommended making roasted cabbage steaks, grilled, or roasted with walnuts. Cabbage makes great soup and goes well with potatoes and squash. We have lots of other ideas on our website’s cabbage page, and there are more on this page.

Carnival Squash – Carnival squash is actually a hybrid of sweet dumpling and acorn squash. 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 (add pomegranate seeds or parmesan), but it can also be sautéed or steamed or even eaten raw, . 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. Separate the root from the greens before storing them in the refrigerator, both in bags. We encourage you to give the carrot tops a try. You can add the greens to any soup or salad. Or make broth, pesto, chimichurri, a warm salad, couscous, salsa verde (add to potatoes), or oil (add to roasted squash squash). More ideas here and here. For the roots: see the many recipes on our website.

Persimmons – These are Fuyu persimmons. They’re the non-astringent type, meaning they can be eaten firm. They don’t need to get squishy. Over a week or so, they will soften, whether left on the counter or kept in the fridge. Sometimes the skin has black marks; these are purely cosmetic! Another option is to add to a salad: including with bok choi, broccoli, or carrots. You can also make pickled persimmons.

Pomegranates – Pomegranates – Methods abound for how to remove the seeds but the most common are submerging underwater, peeling in segments, whacking with a spoon (recommended by chef Samin Nosrat too). Regardless of how you do it, it’s always worth it once you’ve got bowl of beautiful, sweet/tart arils (the seeds) to use in sweet or savory dishes, or eat plain. For best storage, put pomegranates in the refrigerator where they can last up to two months. However, you can leave them out at room temperature where they’ll be fine for a few weeks, though the outside will dry out. Seeds last up to a week in the refrigerator, and you can also juice your pomegranates and freeze the juice. You can add pomegranate seeds to anything – CSA members  have reported that they enjoy them with oatmeal, with yogurt, toast with nut butter, and by the handful! A few more recipe ideas and tips on our website.

Scunions – A scunion is a combination of “scallion” and “onion.” It can be used just like a spring onion or scallion (more about the differences here) when cooking but it’s grown differently. Most of the spring onions we grow are immature onions. Scunions are 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. Some cooking ideas: the Recipe of the Week, scallion pancakes, with broccoli, charred (with salad or pasta), tabbouleh, soup, a broccoli stir-fry, on braised cabbage, or any of the dishes on this list.

*Click on produce above for Recipes

Veggie Tips

Bok Choi – We love bock choi for its crunchy stems and soft leaves, good for cooking or eating raw. Try a salad (we’ve got several ideas on our website), slaw, or pesto. Bok choi makes a great stir-fry and CSA members have recommended grilling their choi (“cut in half, grilled with sesame oil and sprinkled with sesame seeds and salt”). No grill? Use a cast iron. It is also good in soups (try tortilla stew or pasta e fagioli) and with noodles. Other ideas: the Recipe of the Week, miso soup, lentil soup, noodles, sautéed with potatoes, a stir-fry with broccoli (no mushrooms? Make this version), or a chickpea and squash stew. Store in the refrigerator in a bag.

Broccoli – This week, you’re getting a bag of spears! Broccoli can be eaten raw or there are so many ways it can be cooked: roasted (try smashed or adding scunion tops!), steamed (basic instructions here, and you can also make a salad, pasta sauce or soup), blanched, stir-fried, sauteed, broiled, grilled, and more. If you’re looking for a fast meal, how about a one-pot pasta or a stir-fry with bok choi or scunions? This page has a run-through (and raking) of all the broccoli cooking options! CSA members have recommended this pasta recipe and this recipe for leftover broccoli. We’ve got lots of recipe ideas on our website. Store broccoli in the refrigerator in a bag, with additional storage tips here.

Cabbage – Cabbage is one of the most versatile vegetables around – good for cooking, eating raw (several slaw and salad recipes on our website, you can add pomegranate seeds too), or fermenting (it makes excellent sauerkraut). Bonus: it stores well (refrigerated, in a bag) too. CSA members have recommended making roasted cabbage steaks, grilled, or roasted with walnuts. Cabbage makes great soup and goes well with potatoes and squash. We have lots of other ideas on our website’s cabbage page, and there are more on this page.

Carnival Squash – Carnival squash is actually a hybrid of sweet dumpling and acorn squash. 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 (add pomegranate seeds or parmesan), but it can also be sautéed or steamed or even eaten raw, . 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!). For longer term storage, we recommend a plastic bag instead of the wax bags that they come in. If your carrots do get a little limp, you can revive them by putting them in water, even for just five minutes. We have many recipes on the web and they taste great raw as a snack.

Persimmons – These are Fuyu persimmons. They’re the non-astringent type, meaning they can be eaten firm. They don’t need to get squishy. Over a week or so, they will soften, whether left on the counter or kept in the fridge. Sometimes the skin has black marks; these are purely cosmetic! Another option is to add to a salad: including with bok choi, broccoli, or carrots. You can also make pickled persimmons.

Pomegranates – Pomegranates – Methods abound for how to remove the seeds but the most common are submerging underwater, peeling in segments, whacking with a spoon (recommended by chef Samin Nosrat too). Regardless of how you do it, it’s always worth it once you’ve got bowl of beautiful, sweet/tart arils (the seeds) to use in sweet or savory dishes, or eat plain. For best storage, put pomegranates in the refrigerator where they can last up to two months. However, you can leave them out at room temperature where they’ll be fine for a few weeks, though the outside will dry out. Seeds last up to a week in the refrigerator, and you can also juice your pomegranates and freeze the juice. You can add pomegranate seeds to anything – CSA members  have reported that they enjoy them with oatmeal, with yogurt, toast with nut butter, and by the handful! A few more recipe ideas and tips on our website.

Scunions – A scunion is a combination of “scallion” and “onion.” It can be used just like a spring onion or scallion (more about the differences here) when cooking but it’s grown differently. Most of the spring onions we grow are immature onions. Scunions are 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. Some cooking ideas: the Recipe of the Week, scallion pancakes, with broccoli, charred (with salad or pasta), tabbouleh, soup, a broccoli stir-fry, on braised cabbage, or any of the dishes on this list.

*Click on produce above for Recipes

Veggie Tips

Bok Choi – We love bock choi for its crunchy stems and soft leaves, good for cooking or eating raw. Try a salad (we’ve got several ideas on our website), slaw, or pesto. Bok choi makes a great stir-fry and CSA members have recommended grilling their choi (“cut in half, grilled with sesame oil and sprinkled with sesame seeds and salt”). No grill? Use a cast iron. It is also good in soups (try tortilla stew or pasta e fagioli) and with noodles. Other ideas: the Recipe of the Week, miso soup, lentil soup, noodles, sautéed with potatoes, a stir-fry with broccoli (no mushrooms? Make this version), or a chickpea and squash stew. Store in the refrigerator in a bag.

Broccoli – This week, you’re getting a bag of spears! Broccoli can be eaten raw or there are so many ways it can be cooked: roasted (try smashed or adding scunion tops!), steamed (basic instructions here, and you can also make a salad, pasta sauce or soup), blanched, stir-fried, sauteed, broiled, grilled, and more. If you’re looking for a fast meal, how about a one-pot pasta or a stir-fry with bok choi or scunions? This page has a run-through (and raking) of all the broccoli cooking options! CSA members have recommended this pasta recipe and this recipe for leftover broccoli. We’ve got lots of recipe ideas on our website. Store broccoli in the refrigerator in a bag, with additional storage tips here.

Cabbage – Cabbage is one of the most versatile vegetables around – good for cooking, eating raw (several slaw and salad recipes on our website, you can add pomegranate seeds too), or fermenting (it makes excellent sauerkraut). Bonus: it stores well (refrigerated, in a bag) too. CSA members have recommended making roasted cabbage steaks, grilled, or roasted with walnuts. Cabbage makes great soup and goes well with potatoes and squash. We have lots of other ideas on our website’s cabbage page, and there are more on this page.

Carnival Squash – Carnival squash is actually a hybrid of sweet dumpling and acorn squash. 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 (add pomegranate seeds or parmesan), but it can also be sautéed or steamed or even eaten raw, . 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!). For longer term storage, we recommend a plastic bag instead of the wax bags that they come in. If your carrots do get a little limp, you can revive them by putting them in water, even for just five minutes. We have many recipes on the web and they taste great raw as a snack.

Persimmons – These are Fuyu persimmons. They’re the non-astringent type, meaning they can be eaten firm. They don’t need to get squishy. Over a week or so, they will soften, whether left on the counter or kept in the fridge. Sometimes the skin has black marks; these are purely cosmetic! Another option is to add to a salad: including with bok choi, broccoli, or carrots. You can also make pickled persimmons.

Pomegranates – Pomegranates – Methods abound for how to remove the seeds but the most common are submerging underwater, peeling in segments, whacking with a spoon (recommended by chef Samin Nosrat too). Regardless of how you do it, it’s always worth it once you’ve got bowl of beautiful, sweet/tart arils (the seeds) to use in sweet or savory dishes, or eat plain. For best storage, put pomegranates in the refrigerator where they can last up to two months. However, you can leave them out at room temperature where they’ll be fine for a few weeks, though the outside will dry out. Seeds last up to a week in the refrigerator, and you can also juice your pomegranates and freeze the juice. You can add pomegranate seeds to anything – CSA members  have reported that they enjoy them with oatmeal, with yogurt, toast with nut butter, and by the handful! A few more recipe ideas and tips on our website.

Scunions – A scunion is a combination of “scallion” and “onion.” It can be used just like a spring onion or scallion (more about the differences here) when cooking but it’s grown differently. Most of the spring onions we grow are immature onions. Scunions are 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. Some cooking ideas: the Recipe of the Week, scallion pancakes, with broccoli, charred (with salad or pasta), tabbouleh, soup, a broccoli stir-fry, on braised cabbage, or any of the dishes on this list.