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

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: anemones

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

Arugula – This is not the flimsy, baby arugula sold in plastic clamshells in the store; this is larger, heartier “adult” arugula. It can be slightly peppery; if you want to tame the spice, lightly cook it. Note that it cooks fast and shrinks quite a bit – you can add it to a warm dish, like a soup or pasta, and it’ll wilt without you needing to cook it. It is an excellent addition to salads and contrasts well with sweet things, like fruits, of if you still have last week’s rutabaga (add to pasta or a grain salad – farro or couscous). You can mix it with your turnip greens, and/or make a pesto. It also goes well with roasted broccoli – try a salad with quinoa! Lots of great seasonal arugula recipe ideas here and on our website. Store in a bag in the refrigerator.

Broccoli – Broccoli is great roasted, steamed (basic instructions here, and you can also make a pasta sauce), blanched (then make tots, pasta, or a salad!), stir-fried, sauteed, added to soups (with cheese or with potatoes), 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.

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!). See the 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.

Fennel – For easier storage, separate the fronds from the bulb. For the fronds: many people like making a fennel frond pesto (add to risotto), or using it like an herb when cooking. Or save the stalks and fronds for stock/broth. The bulb is popular thinly shaved and added to a salad, especially with citrus, olives, both, cheese, or carrots. It can be made into a Caesar salad or massaged, or even a slaw with broccoli. You can also make a quick pickle and CSA members have shared that they use fennel stems as a substitute for celery in potato salad and soup. If you don’t like the taste of it raw, try cooking (roasting, braising, sautéing, grilling, etc.) which will transform the taste – cooked fennel tastes like a combination between onion and celery. It makes a great base for soup or stew. Try this one with broccoli. We also like it braised or caramelized (we have several recipes on the website) and it’s also is a good addition to other roasted or sautéed vegetables (for example, turnips or carrots). Check out the other recipes on our website.

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: a dip (to eat with carrots), salsa verde, chimichurri, pesto (use your turnip greens), pasta, potatoes (roasted, mashed, or gratin), crostini with goat cheese, toast, salad dressing (here’s a recipe with arugula!), and raita. Green garlic is excellent added to eggs, sautéed greens, or soup (broccoli, potato, or whatever else you fancy!).

Hakurei Turnips – These farm favorites go by several other names: salad turnips, Tokyo turnips, and Japanese turnips. They’re called salad turnips because they have a sweet flavor and taste good raw. This is especially true this time of year. If you’ve never had a raw hakurei turnip, this is the week to do it – see the Recipe of the Week for one idea. They have thin, tender skins; you don’t need to peel. They can also be cooked (roasted, sautéed, boiled, grilled, steamed, mashed). You can use them anywhere you’d use radishes, though they don’t have any of the heat of a radish. Don’t discard the greens; they are tender and soft, with a mild taste. Direct quote from one of our owners, Andrew: “they’re the best part! And really good for you.” You can cook the greens with the turnips (sautéed, pan-roasted, or oven roasted) or use them raw anywhere you’d use arugula or spinach. To store: remove the greens and store the greens and roots in separate plastic bags in the fridge. The greens will last up to a week, but the roots have a much longer shelf-life. Check out the recipes on our website including a delicious miso turnip recipe; a CSA member says that she always makes it when she gets turnips in her box. Additional recipes 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.

*Click on produce above for Recipes

Flower of the Week: anemones

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

Broccoli – Broccoli is great roasted, steamed (basic instructions here, and you can also make a pasta sauce), blanched (then make tots, pasta, or a salad!), stir-fried, sauteed, added to soups (with cheese or with potatoes), 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.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. You might get just the roots or you might get a bunch, with the greens. Both are from the same field but the tops broke off while harvesting. If you’ve got the greens, 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 (add to anything, including 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.

Fennel – For easier storage, separate the fronds from the bulb. For the fronds: many people like making a fennel frond pesto (add to risotto), or using it like an herb when cooking. Or save the stalks and fronds for stock/broth. The bulb is popular thinly shaved and added to a salad, especially with citrus, olives, both, cheese, or carrots. It can be made into a Caesar salad or massaged, or even a slaw with broccoli. You can also make a quick pickle and CSA members have shared that they use fennel stems as a substitute for celery in potato salad and soup. If you don’t like the taste of it raw, try cooking (roasting, braising, sautéing, grilling, etc.) which will transform the taste – cooked fennel tastes like a combination between onion and celery. It makes a great base for soup or stew. Try this one with broccoli. We also like it braised or caramelized (we have several recipes on the website) and it’s a good addition to other roasted or sautéed vegetables (for example, turnips or carrots). Check out the other recipes on our website.

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: a dip (to eat with carrots), salsa verde, chimichurri, pesto (use your turnip greens), 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 soup (broccoli, potato, or whatever else you fancy!).

Hakurei Turnips – These farm favorites go by several other names: salad turnips, Tokyo turnips, and Japanese turnips. They’re called salad turnips because they have a sweet flavor and taste good raw. This is especially true this time of year. If you’ve never had a raw hakurei turnip, this is the week to do it – see the Recipe of the Week for one idea or make this salad (substitute karinata kale for the mustard greens). They have thin, tender skins; you don’t need to peel. They can also be cooked (roasted, sautéed, boiled, grilled, steamed, mashed). You can use them anywhere you’d use radishes, though they don’t have any of the heat of a radish. Don’t discard the greens; they are tender and soft, with a mild taste. Direct quote from one of our owners, Andrew: “they’re the best part! And really good for you.” You can cook the greens with the turnips (sautéed, pan-roasted, or oven roasted) or use them raw anywhere you’d use arugula or spinach. To store: remove the greens and store the greens and roots in separate plastic bags in the fridge. The greens will last up to a week, but the roots have a much longer shelf-life. Check out the recipes on our website including a delicious miso turnip recipe; a CSA member says that she always makes it when she gets turnips in her box. Additional recipes here.

Karinata Kale – This beautiful purple kale is a cross between mustard greens and kale with a unique taste. We’re one of only three farms (that we know of) that grow it! Use as you would any kale or mustard green, but beware that it may stain your food purple! We’ve got many kale recipe ideas on our website.  Store in the refrigerator in a bag to keep from wilting.

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.

*Click on produce above for Recipes

Flower of the Week: anemones

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

Broccoli – Broccoli is great roasted, steamed (basic instructions here, and you can also make a pasta sauce), blanched (then make tots, pasta, or a salad!), stir-fried, sauteed, added to soups (with cheese or with potatoes), 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.

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!). See the 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.

Fennel – For easier storage, separate the fronds from the bulb. For the fronds: many people like making a fennel frond pesto (add to risotto), or using it like an herb when cooking. Or save the stalks and fronds for stock/broth. The bulb is popular thinly shaved and added to a salad, especially with citrus, olives, both, cheese, or carrots. It can be made into a Caesar salad or massaged, or even a slaw with broccoli. You can also make a quick pickle and CSA members have shared that they use fennel stems as a substitute for celery in potato salad and soup. If you don’t like the taste of it raw, try cooking (roasting, braising, sautéing, grilling, etc.) which will transform the taste – cooked fennel tastes like a combination between onion and celery. It makes a great base for soup or stew. Try this one with broccoli. We also like it braised or caramelized (we have several recipes on the website) and it’s a good addition to other roasted or sautéed vegetables (for example, turnips or carrots). Check out the other recipes on our website.

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: a dip (to eat with carrots), salsa verde, chimichurri, pesto (use your turnip greens), 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 soup (broccoli, potato, or whatever else you fancy!).

Hakurei Turnips – These farm favorites go by several other names: salad turnips, Tokyo turnips, and Japanese turnips. They’re called salad turnips because they have a sweet flavor and taste good raw. This is especially true this time of year. If you’ve never had a raw hakurei turnip, this is the week to do it – see the Recipe of the Week for one idea or make this salad (substitute karinata kale for the mustard greens). They have thin, tender skins; you don’t need to peel. They can also be cooked (roasted, sautéed, boiled, grilled, steamed, mashed). You can use them anywhere you’d use radishes, though they don’t have any of the heat of a radish. Don’t discard the greens; they are tender and soft, with a mild taste. Direct quote from one of our owners, Andrew: “they’re the best part! And really good for you.” You can cook the greens with the turnips (sautéed, pan-roasted, or oven roasted) or use them raw anywhere you’d use arugula or spinach. To store: remove the greens and store the greens and roots in separate plastic bags in the fridge. The greens will last up to a week, but the roots have a much longer shelf-life. Check out the recipes on our website including a delicious miso turnip recipe; a CSA member says that she always makes it when she gets turnips in her box. Additional recipes here.

Karinata Kale – This beautiful purple kale is a cross between mustard greens and kale with a unique taste. We’re one of only three farms (that we know of) that grow it! Use as you would any kale or mustard green, but beware that it may stain your food purple! We’ve got many kale recipe ideas on our website.  Store in the refrigerator in a bag to keep from wilting.

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.

*Click on produce above for Recipes

Flower of the Week: anemones

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 baby bok choi. It makes a great stir-fry (especially with green garlic, broccoli, and/or your turnips or turnip greens) and it is also excellent in soup, stew, noodles, curry, ramen (with turnips), a warm salad, or enjoy it raw in a salad (some ideas on our website or try this one with fennel). Less conventional ideas: lasagna, tacos, or risotto. You can also grill or roast bok choi (you can also roast with gnocchi or make choi chips!). You can find a rundown of six different cooking methods here and additional bok choi ideas on our website, or here or here. Store in the refrigerator in a bag.

Broccoli – Broccoli is great roasted, steamed (basic instructions here, and you can also make a pasta sauce), blanched (then make tots, pasta, or a salad!), stir-fried, sauteed, added to soups (with cheese or with potatoes), 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.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. You might get just the roots or you might get a bunch, with the greens. Both are from the same field but the tops broke off while harvesting. If you’ve got the greens, 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 (add to anything, including 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.

Fennel – For easier storage, separate the fronds from the bulb. For the fronds: many people like making a fennel frond pesto (add to risotto), or using it like an herb when cooking. Or save the stalks and fronds for stock/broth. The bulb is popular thinly shaved and added to a salad, especially with citrus, olives, both, cheese, bok choi, or carrots. It can be made into a Caesar salad or massaged, or even a slaw with broccoli. You can also make a quick pickle and CSA members have shared that they use fennel stems as a substitute for celery in potato salad and soup. If you don’t like the taste of it raw, try cooking (roasting, braising, sautéing, grilling, etc.) which will transform the taste – cooked fennel tastes like a combination between onion and celery. It makes a great base for soup or stew. Try this one with broccoli. We also like it braised or caramelized (we have several recipes on the website) and it’s a good addition to other roasted or sautéed vegetables (for example, turnips or carrots). Check out the other recipes on our website.

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: a dip (to eat with carrots), salsa verde, chimichurri, pesto (use your turnip greens), 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 (broccoli, potato, bok choi, or whatever else you fancy!).

Hakurei Turnips – These farm favorites go by several other names: salad turnips, Tokyo turnips, and Japanese turnips. They’re called salad turnips because they have a sweet flavor and taste good raw. This is especially true this time of year. If you’ve never had a raw hakurei turnip, this is the week to do it – see the Recipe of the Week for one idea. They have thin, tender skins; you don’t need to peel. They can also be cooked (roasted, sautéed, boiled, grilled, steamed, mashed). You can use them anywhere you’d use radishes, though they don’t have any of the heat of a radish. Don’t discard the greens; they are tender and soft, with a mild taste. Direct quote from one of our owners, Andrew: “they’re the best part! And really good for you.” You can cook the greens with the turnips (sautéed, pan-roasted, or oven roasted) or use them raw anywhere you’d use arugula or spinach. To store: remove the greens and store the greens and roots in separate plastic bags in the fridge. The greens will last up to a week, but the roots have a much longer shelf-life. Check out the recipes on our website including a delicious miso turnip recipe; a CSA member says that she always makes it when she gets turnips in her box. Additional recipes 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.

*Click on produce above for Recipes

Flower of the Week: anemones

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 baby bok choi. It makes a great stir-fry (especially with green garlic, broccoli, and/or your turnips or turnip greens) and it is also excellent in soup, stew, noodles, curry, ramen (with turnips), a warm salad, or enjoy it raw in a salad (some ideas on our website or try this one with fennel). Less conventional ideas: lasagna, tacos, or risotto. You can also grill or roast bok choi (you can also roast with gnocchi or make choi chips!). You can find a rundown of six different cooking methods here and additional bok choi ideas on our website, or here or here. Store in the refrigerator in a bag.

Broccoli – Broccoli is great roasted, steamed (basic instructions here, and you can also make a pasta sauce), blanched (then make tots, pasta, or a salad!), stir-fried, sauteed, added to soups (with cheese or with potatoes), 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.

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!). See the 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.

Fennel – For easier storage, separate the fronds from the bulb. For the fronds: many people like making a fennel frond pesto (add to risotto), or using it like an herb when cooking. Or save the stalks and fronds for stock/broth. The bulb is popular thinly shaved and added to a salad, especially with citrus, olives, both, cheese, bok choi, or carrots. It can be made into a Caesar salad or massaged, or even a slaw with broccoli. You can also make a quick pickle and CSA members have shared that they use fennel stems as a substitute for celery in potato salad and soup. If you don’t like the taste of it raw, try cooking (roasting, braising, sautéing, grilling, etc.) which will transform the taste – cooked fennel tastes like a combination between onion and celery. It makes a great base for soup or stew. Try this one with broccoli. We also like it braised or caramelized (we have several recipes on the website) and it’s a good addition to other roasted or sautéed vegetables (for example, turnips or carrots). Check out the other recipes on our website.

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: a dip (to eat with carrots), salsa verde, chimichurri, pesto (use your turnip greens), 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 (broccoli, potato, bok choi, or whatever else you fancy!).

Hakurei Turnips – These farm favorites go by several other names: salad turnips, Tokyo turnips, and Japanese turnips. They’re called salad turnips because they have a sweet flavor and taste good raw. This is especially true this time of year. If you’ve never had a raw hakurei turnip, this is the week to do it – see the Recipe of the Week for one idea. They have thin, tender skins; you don’t need to peel. They can also be cooked (roasted, sautéed, boiled, grilled, steamed, mashed). You can use them anywhere you’d use radishes, though they don’t have any of the heat of a radish. Don’t discard the greens; they are tender and soft, with a mild taste. Direct quote from one of our owners, Andrew: “they’re the best part! And really good for you.” You can cook the greens with the turnips (sautéed, pan-roasted, or oven roasted) or use them raw anywhere you’d use arugula or spinach. To store: remove the greens and store the greens and roots in separate plastic bags in the fridge. The greens will last up to a week, but the roots have a much longer shelf-life. Check out the recipes on our website including a delicious miso turnip recipe; a CSA member says that she always makes it when she gets turnips in her box. Additional recipes 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.