What’s in my box this week?

*Click on produce above for Recipes

Flower of the Week: Godetia

This flower is also known as “satin flower” or “farewell to spring” – very appropriate for this time of year (see the News from the Farm).

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

Veggie Tips

Carrots – Yay! Our new carrot field is ready! 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. 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.

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. See the Recipe of the Week, and dill is a good addition to yogurt sauces, roasted vegetables, and even salads (with frisée too!), or popcorn. We have many good recipes on our website and you can find additional ideas here.

Dino Kale – whether you call it dino kale, lacinato, Tuscan, Italian kale, cavolo nero, and or one of its many other names, it’s a great kale variety. It’s excellent raw or cooked (sautéed, braised, grilled, or roasted). If you’ve never tried a massaged kale salad, this is a great variety to experiment with, just make sure to massage well, so it’s good and soft. Recipes often say to discard the stems. Don’t! The stems are sweet and often are quite tender. You can just add those parts to the pan first, or save them to cook separately (even in a pesto), or even snack on them raw. See the Recipe of the Week for one idea, and we have many more ideas on our website.

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. 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, like the Recipe of the Week. 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 (like carrots). Check out the other recipes on our website.

Frisée – Also called “curly endive,” it’s got fun, frilly leaves, and a slightly bitter flavor that pairs well with strong, bold flavors (cheese, vinaigrettes, oranges, dried fruit, cured meats, eggs, etc.). It’s most commonly used in salad mixes – see here for some salad ideas. It can also be wilted (make a warm salad!) or sautéed to mellow its bitterness. Cook it with some green garlic and add it to pasta. It can also be stir-fried or added to soups, like escarole (another member of the endive/chicory family). After we put frisée in the boxes last fall, a CSA member reported that they grilled it (cut into quarters, put a little olive oil and salt, grilled a few minutes on each side, then added vinaigrette). Store in a bag in the refrigerator.

Lettuce – Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does wilt 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 other recipe ideas on our lettuce and salad mix pages. Many folks will get a little gem this week. It’s a cross between a romaine and a butter lettuce. It works well cooked, not just raw. They’re great braised, stir-fried, grilled, pan fried, and more!

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. We’re mostly harvesting white cippolini onions, which have a flatter, squatter shape. 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

Asparagus – our first asparagus of the year! We have many excellent asparagus recipes on our website, and here are a few more simple ideas. One suggestion: for the first bunch, we’d encourage you to prepare it simply to really let the flavor shine. Asparagus can be prepared so many ways (roasted, sautéed, steamed, grilled, blanched, stir-fried, boiled, broiled, etc.) and it can also be eaten raw! See the Recipe of the Week. We also like making a raw asparagus salad with thinly sliced asparagus,  olive oil, lemon juice, salt, pepper, with some cheese, nuts, breadcrumbs, and/or cooked onions or shallots sprinkled on top. Asparagus is best stored like flowers in a glass of water. Trim a small amount from the stems and store in the refrigerator with the stems in an inch or two of water, ideally covered with a plastic bag.

Bok Choi – We grow three types – the large white-stemmed (joi choi), the shorter green-stemmed (mei qing, or Shanghai), and purple. All have different shapes but are equally delicious with crunchy stems and soft leaves, similar to Napa cabbage, so you can easily mix them when cooking. Bok choi makes a great stir-fry and it is also excellent in soup, stew, noodles, curry, a warm salad, or enjoy it raw in a salad (some ideas on our website or try this one). Less conventional ideas: lasagna, tacos, or risotto. You can also grill or roast bok choi (with gnocchi or make choi chips too). You can find a rundown of six different cooking methods here. Additional bok choi ideas on our website, or here or here. Store in the refrigerator in a bag. Some of the plants have started to flower; bok choi rabe is delicious so make sure you eat it too!

Cilantro – Apologies to anyone with the genetic trait that makes cilantro taste like soap, but it’s an amazingly useful and versatile herb. See our cilantro or herb page for some ideas. Or you can use up a bunch in a salad with asparagus. Don’t let your cilantro bunch go slimy! For optimal storage, you have a few options: 1) Place them upright in a clean glass or jar filled with an inch of water, as you would a bouquet of flowers then loosely cover the leaves with an upside-down plastic bag and pop it in the fridge. Change the water regularly. 2) Roll the cilantro in a paper towel lightweight cloth towel and store in a bag or container in the refrigerator. Don’t chop or wash your cilantro before storing (washing can be ok if you get it completely dry before storing). And don’t discard the stems – they’ve got lots of flavor and have many uses (like this sauce and the ideas on this article).

Green Garlic – 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, 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.

Lettuce – Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does wilt 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 other recipe ideas on our lettuce and salad mix pages. Don’t be afraid to cook your lettuce either, especially if you get one of the sturdier lettuce, like romaine or little gem (a cross between romaine and butter lettuce). They’re great braised, stir-fried (add asparagus!), grilled, pan fried, and more!

Napa Cabbage – This spring napa cabbage just did not form tight, compact heads. On the plus side, you’re also unlikely to end up with a humungous one! We’re using rubber bands to make them a bit more compact. Despite the different shape, they still have the perfect mix of crunchy and soft textures that makes it so good raw or cooked. You can use it in the place of “regular” cabbage, but it’s more delicate and has a higher water content and acts much more like bok choi. It’s popular in stir-fries and slaws, and we have several ideas for both preparation styles on our website (plus other recipes too). Some ideas: soups and stir-fries (add other greens too), braised with mushrooms, with noodles, okonomiyaki (Japanese savory pancakes) or baechujeon (Korean pancakes), Caesar salad, fried rice, biryani, blackened with miso or butter sauce, roasted, with beans and cilantro, kimchi, or a quick pickle (Japanese or Taiwanese). There are even more ideas on this list. It can last for about two weeks if stored in a bag in the fridge. If you use your cabbage for multiple dishes, you can peel leaves off the outside or cut, but make sure to wrap it up well before returning to the fridge.

Radicchio – Radicchio is a chicory, related to escarole and lettuce. There are many varieties – check out a few of them here! You’ve likely seen the burgundy and white variety (looks like red cabbage) in lettuce mixes but this is a green speckled variety. Radicchio is traditional to Italy where it is eaten raw and cooked. These greens are on the bitter side and pair well with ingredients that are sweet, acidic, and/or fatty – cheese, nuts (make a salad with Napa cabbage and peanut sauce), olives, citrus (in the dressing or in the salad), sweet potato, and more. Don’t fear the bitterness, you can temper it with cooking: roast, grill (with Napa cabbage too), sauté (plain or add to pasta), stir-fry (with Napa cabbage), braise, or add to soup. You can find a few more ideas here, here, here, and here. Store radicchio like you would lettuce; we recommend in a plastic bag and definitely in the refrigerator. For those who want to learn more, and for more recipes, check out this zine from the Culinary Breeding network.

*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 and change the water regularly.

These are very thirsty flowers – make sure they don’t dry out!

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

Veggie Tips

Asparagus – our first asparagus of the year! We have many excellent asparagus recipes on our website, and here are a few more simple ideas. One suggestion: for the first bunch, we’d encourage you to prepare it simply to really let the flavor shine. Asparagus can be prepared so many ways (roasted, sautéed, steamed, grilled, blanched, stir-fried, boiled, broiled, etc.) and it can also be eaten raw! See the Recipe of the Week. We also like making a raw asparagus salad with thinly sliced asparagus,  olive oil, lemon juice, salt, pepper, with some cheese, nuts, breadcrumbs, and/or cooked onions or shallots sprinkled on top. Asparagus is best stored like flowers in a glass of water. Trim a small amount from the stems and store in the refrigerator with the stems in an inch or two of water, ideally covered with a plastic bag.

Bok Choi – We grow three types – the large white-stemmed (joi choi), the shorter green-stemmed (mei qing, or Shanghai), and purple. All have different shapes but are equally delicious with crunchy stems and soft leaves, similar to Napa cabbage, so you can easily mix them when cooking. Bok choi makes a great stir-fry and it is also excellent in soup, stew, noodles, curry, a warm salad, or enjoy it raw in a salad (some ideas on our website or try this one). Less conventional ideas: lasagna, tacos, or risotto. You can also grill or roast bok choi (with gnocchi or make choi chips too). You can find a rundown of six different cooking methods here. Additional bok choi ideas on our website, or here or here. Store in the refrigerator in a bag. Some of the plants have started to flower; bok choi rabe is delicious so make sure you eat it too!

Cilantro – Apologies to anyone with the genetic trait that makes cilantro taste like soap, but it’s an amazingly useful and versatile herb. See our cilantro or herb page for some ideas. Or you can use up a bunch in a salad with asparagus. Don’t let your cilantro bunch go slimy! For optimal storage, you have a few options: 1) Place them upright in a clean glass or jar filled with an inch of water, as you would a bouquet of flowers then loosely cover the leaves with an upside-down plastic bag and pop it in the fridge. Change the water regularly. 2) Roll the cilantro in a paper towel lightweight cloth towel and store in a bag or container in the refrigerator. Don’t chop or wash your cilantro before storing (washing can be ok if you get it completely dry before storing). And don’t discard the stems – they’ve got lots of flavor and have many uses (like this sauce and the ideas on this article).

Green Garlic – 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, 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.

Lettuce – Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does wilt 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 other recipe ideas on our lettuce and salad mix pages. You’re getting a little gem this week, it’s a cross between a romaine and a butter lettuce. It works well cooked, not just raw. They’re great braised, stir-fried (add asparagus!), grilled, pan fried, and more!

Napa Cabbage – This spring napa cabbage just did not form tight, compact heads. On the plus side, you’re also unlikely to end up with a humungous one! We’re using rubber bands to make them a bit more compact. Despite the different shape, they still have the perfect mix of crunchy and soft textures that makes it so good raw or cooked. You can use it in the place of “regular” cabbage, but it’s more delicate and has a higher water content and acts much more like bok choi. It’s popular in stir-fries and slaws, and we have several ideas for both preparation styles on our website (plus other recipes too). Some ideas: soups and stir-fries (add other greens too), braised with mushrooms, with noodles, okonomiyaki (Japanese savory pancakes) or baechujeon (Korean pancakes), Caesar salad, fried rice, biryani, blackened with miso or butter sauce, roasted, with beans and cilantro, kimchi, or a quick pickle (Japanese or Taiwanese). There are even more ideas on this list. It can last for about two weeks if stored in a bag in the fridge. If you use your cabbage for multiple dishes, you can peel leaves off the outside or cut, but make sure to wrap it up well before returning to the fridge.

Radicchio – Radicchio is a chicory, related to escarole and lettuce. There are many varieties – check out a few of them here! You’ve likely seen the burgundy and white variety (looks like red cabbage) in lettuce mixes but this is a green speckled variety. Radicchio is traditional to Italy where it is eaten raw and cooked. These greens are on the bitter side and pair well with ingredients that are sweet, acidic, and/or fatty – cheese, nuts (make a salad with Napa cabbage and peanut sauce), olives, citrus (in the dressing or in the salad), sweet potato, and more. Don’t fear the bitterness, you can temper it with cooking: roast, grill (with Napa cabbage too), sauté (plain or add to pasta), stir-fry (with Napa cabbage), braise, or add to soup. You can find a few more ideas here, here, here, and here. Store radicchio like you would lettuce; we recommend in a plastic bag and definitely in the refrigerator. For those who want to learn more, and for more recipes, check out this zine from the Culinary Breeding network.

*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

Asparagus – We have many excellent asparagus recipes on our website, and here are a few more simple ideas. We encourage you to prepare it simply to really let the flavor shine. Asparagus can be prepared so many ways (roasted, sautéed, steamed, grilled, blanched, stir-fried, boiled, broiled, etc.) and it can also be eaten raw! See the Recipe of the Week. We also like making a raw asparagus salad with thinly sliced asparagus,  olive oil, lemon juice, salt, pepper, with some cheese, nuts, breadcrumbs, and/or cooked onions or shallots sprinkled on top. Asparagus is best stored like flowers in a glass of water. Trim a small amount from the stems and store in the refrigerator with the stems in an inch or two of water, ideally covered with a plastic bag.

Bok Choi – We grow three types – the large white-stemmed (joi choi), the shorter green-stemmed (mei qing, or Shanghai), and purple. All have different shapes but are equally delicious with crunchy stems and soft leaves, similar to Napa cabbage, so you can easily mix them when cooking. Bok choi makes a great stir-fry and it is also excellent in soup, stew, noodles, curry, a warm salad, or enjoy it raw in a salad (some ideas on our website or try this one). Less conventional ideas: lasagna, tacos, or risotto. You can also grill or roast bok choi (with gnocchi or make choi chips too). You can find a rundown of six different cooking methods here. Additional bok choi ideas on our website, or here or here. Store in the refrigerator in a bag. Some of the plants have started to flower; bok choi rabe is delicious so make sure you eat it too!

Cilantro – Apologies to anyone with the genetic trait that makes cilantro taste like soap, but it’s an amazingly useful and versatile herb. See our cilantro or herb page for some ideas. Or you can use up a bunch in a salad with asparagus. Don’t let your cilantro bunch go slimy! For optimal storage, you have a few options: 1) Place them upright in a clean glass or jar filled with an inch of water, as you would a bouquet of flowers then loosely cover the leaves with an upside-down plastic bag and pop it in the fridge. Change the water regularly. 2) Roll the cilantro in a paper towel lightweight cloth towel and store in a bag or container in the refrigerator. Don’t chop or wash your cilantro before storing (washing can be ok if you get it completely dry before storing). And don’t discard the stems – they’ve got lots of flavor and have many uses (like this sauce and the ideas on this article).

Frisée – Also called “curly endive” it’s got fun, frilly leaves, and a slightly bitter flavor that pairs well with strong, bold flavors (cheese, vinaigrettes, oranges, dried fruit, cured meats, eggs, etc.). It’s most commonly used in salad mixes – see here for some salad ideas. It can also be wilted (make a warm salad!) or sautéed to mellow its bitterness. Cook it with some green garlic and add it to pasta. It can also be stir-fried or added to soups, like escarole (another member of the endive/chicory family). After we put frisée in the boxes last fall, CSA member reported that they grilled it (cut into quarters, put a little olive oil and salt, grilled a few minutes on each side, then added vinaigrette). Store in a bag in the refrigerator.

Green Garlic – 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, 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.

Lettuce – Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does wilt 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 other recipe ideas on our lettuce and salad mix pages. Don’t be afraid to cook your lettuce either, especially if you get a little gem (a sturdy cross between romaine and butter lettuce). They’re great braised, stir-fried (add asparagus!), grilled, pan fried, and more!

Napa Cabbage – This spring napa cabbage just did not form tight, compact heads. On the plus side, you’re also unlikely to end up with a humungous one! We’re using rubber bands to make them a bit more compact. Despite the different shape, they still have the perfect mix of crunchy and soft textures that makes it so good raw or cooked. You can use it in the place of “regular” cabbage, but it’s more delicate and has a higher water content and acts much more like bok choi. It’s popular in stir-fries and slaws, and we have several ideas for both preparation styles on our website (plus other recipes too). Some ideas: soups and stir-fries (add other greens too), braised with mushrooms, with noodles, okonomiyaki (Japanese savory pancakes) or baechujeon (Korean pancakes), Caesar salad, fried rice, biryani, blackened with miso or butter sauce, roasted, with beans and cilantro, kimchi, or a quick pickle (Japanese or Taiwanese). There are even more ideas on this list. It can last for about two weeks if stored in a bag in the fridge. If you use your cabbage for multiple dishes, you can peel leaves off the outside or cut, but make sure to wrap it up well before returning to the fridge.

*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

Asparagus – We have many excellent asparagus recipes on our website, and here are a few more simple ideas. We encourage you to prepare it simply to really let the flavor shine. Asparagus can be prepared so many ways (roasted, sautéed, steamed, grilled, blanched, stir-fried, boiled, broiled, etc.) and it can also be eaten raw! See the Recipe of the Week. We also like making a raw asparagus salad with thinly sliced asparagus,  olive oil, lemon juice, salt, pepper, with some cheese, nuts, breadcrumbs, and/or cooked onions or shallots sprinkled on top. Asparagus is best stored like flowers in a glass of water. Trim a small amount from the stems and store in the refrigerator with the stems in an inch or two of water, ideally covered with a plastic bag.

Bok Choi – We grow three types – the large white-stemmed (joi choi), the shorter green-stemmed (mei qing, or Shanghai), and purple. All have different shapes but are equally delicious with crunchy stems and soft leaves, similar to Napa cabbage, so you can easily mix them when cooking. Bok choi makes a great stir-fry and it is also excellent in soup, stew, noodles, curry, a warm salad, or enjoy it raw in a salad (some ideas on our website or try this one). Less conventional ideas: lasagna, tacos, or risotto. You can also grill or roast bok choi (with gnocchi or make choi chips too). You can find a rundown of six different cooking methods here. Additional bok choi ideas on our website, or here or here. Store in the refrigerator in a bag. Some of the plants have started to flower; bok choi rabe is delicious so make sure you eat it too!

Cilantro – Apologies to anyone with the genetic trait that makes cilantro taste like soap, but it’s an amazingly useful and versatile herb. See our cilantro or herb page for some ideas. Or you can use up a bunch in a salad with asparagus. Don’t let your cilantro bunch go slimy! For optimal storage, you have a few options: 1) Place them upright in a clean glass or jar filled with an inch of water, as you would a bouquet of flowers then loosely cover the leaves with an upside-down plastic bag and pop it in the fridge. Change the water regularly. 2) Roll the cilantro in a paper towel lightweight cloth towel and store in a bag or container in the refrigerator. Don’t chop or wash your cilantro before storing (washing can be ok if you get it completely dry before storing). And don’t discard the stems – they’ve got lots of flavor and have many uses (like this sauce and the ideas on this article).

Frisée – Also called “curly endive” it’s got fun, frilly leaves, and a slightly bitter flavor that pairs well with strong, bold flavors (cheese, vinaigrettes, oranges, dried fruit, cured meats, eggs, etc.). It’s most commonly used in salad mixes – see here for some salad ideas. It can also be wilted (make a warm salad!) or sautéed to mellow its bitterness. Cook it with some green garlic and add it to pasta. It can also be stir-fried or added to soups, like escarole (another member of the endive/chicory family). After we put frisée in the boxes last fall, CSA member reported that they grilled it (cut into quarters, put a little olive oil and salt, grilled a few minutes on each side, then added vinaigrette). Store in a bag in the refrigerator.

Green Garlic – 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, 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.

Lettuce – Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does wilt 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 other recipe ideas on our lettuce and salad mix pages. Don’t be afraid to cook your lettuce either, especially if you get a little gem (a sturdy cross between romaine and butter lettuce). They’re great braised, stir-fried (add asparagus!), grilled, pan fried, and more!

Napa Cabbage – This spring napa cabbage just did not form tight, compact heads. On the plus side, you’re also unlikely to end up with a humungous one! We’re using rubber bands to make them a bit more compact. Despite the different shape, they still have the perfect mix of crunchy and soft textures that makes it so good raw or cooked. You can use it in the place of “regular” cabbage, but it’s more delicate and has a higher water content and acts much more like bok choi. It’s popular in stir-fries and slaws, and we have several ideas for both preparation styles on our website (plus other recipes too). Some ideas: soups and stir-fries (add other greens too), braised with mushrooms, with noodles, okonomiyaki (Japanese savory pancakes) or baechujeon (Korean pancakes), Caesar salad, fried rice, biryani, blackened with miso or butter sauce, roasted, with beans and cilantro, kimchi, or a quick pickle (Japanese or Taiwanese). There are even more ideas on this list. It can last for about two weeks if stored in a bag in the fridge. If you use your cabbage for multiple dishes, you can peel leaves off the outside or cut, but make sure to wrap it up well before returning to the fridge.

*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

Asparagus – We have many excellent asparagus recipes on our website, and here are a few more simple ideas. We encourage you to prepare it simply to really let the flavor shine. Asparagus can be prepared so many ways (roasted, sautéed, steamed, grilled, blanched, stir-fried, boiled, broiled, etc.) and it can also be eaten raw! See the Recipe of the Week. We also like making a raw asparagus salad with thinly sliced asparagus,  olive oil, lemon juice, salt, pepper, with some cheese, nuts, breadcrumbs, and/or cooked onions or shallots sprinkled on top. Asparagus is best stored like flowers in a glass of water. Trim a small amount from the stems and store in the refrigerator with the stems in an inch or two of water, ideally covered with a plastic bag.

Bok Choi – We grow three types – the large white-stemmed (joi choi), the shorter green-stemmed (mei qing, or Shanghai), and purple. All have different shapes but are equally delicious with crunchy stems and soft leaves, similar to Napa cabbage, so you can easily mix them when cooking. Bok choi makes a great stir-fry and it is also excellent in soup, stew, noodles, curry, a warm salad, or enjoy it raw in a salad (some ideas on our website or try this one). Less conventional ideas: lasagna, tacos, or risotto. You can also grill or roast bok choi (with gnocchi or make choi chips too). You can find a rundown of six different cooking methods here. Additional bok choi ideas on our website, or here or here. Store in the refrigerator in a bag. Some of the plants have started to flower; bok choi rabe is delicious so make sure you eat it too!

Cilantro – Apologies to anyone with the genetic trait that makes cilantro taste like soap, but it’s an amazingly useful and versatile herb. See our cilantro or herb page for some ideas. Or you can use up a bunch in a salad with asparagus. Don’t let your cilantro bunch go slimy! For optimal storage, you have a few options: 1) Place them upright in a clean glass or jar filled with an inch of water, as you would a bouquet of flowers then loosely cover the leaves with an upside-down plastic bag and pop it in the fridge. Change the water regularly. 2) Roll the cilantro in a paper towel lightweight cloth towel and store in a bag or container in the refrigerator. Don’t chop or wash your cilantro before storing (washing can be ok if you get it completely dry before storing). And don’t discard the stems – they’ve got lots of flavor and have many uses (like this sauce and the ideas on this article).

Frisée – Also called “curly endive” it’s got fun, frilly leaves, and a slightly bitter flavor that pairs well with strong, bold flavors (cheese, vinaigrettes, oranges, dried fruit, cured meats, eggs, etc.). It’s most commonly used in salad mixes – see here for some salad ideas. It can also be wilted (make a warm salad!) or sautéed to mellow its bitterness. Cook it with some green garlic and add it to pasta. It can also be stir-fried or added to soups, like escarole (another member of the endive/chicory family). After we put frisée in the boxes last fall, CSA member reported that they grilled it (cut into quarters, put a little olive oil and salt, grilled a few minutes on each side, then added vinaigrette). Store in a bag in the refrigerator.

Green Garlic – 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, 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.

Lettuce – Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does wilt 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 other recipe ideas on our lettuce and salad mix pages. Don’t be afraid to cook your lettuce either, especially if you get a little gem (a sturdy cross between romaine and butter lettuce). They’re great braised, stir-fried (add asparagus!), grilled, pan fried, and more!

Napa Cabbage – This spring napa cabbage just did not form tight, compact heads. On the plus side, you’re also unlikely to end up with a humungous one! We’re using rubber bands to make them a bit more compact. Despite the different shape, they still have the perfect mix of crunchy and soft textures that makes it so good raw or cooked. You can use it in the place of “regular” cabbage, but it’s more delicate and has a higher water content and acts much more like bok choi. It’s popular in stir-fries and slaws, and we have several ideas for both preparation styles on our website (plus other recipes too). Some ideas: soups and stir-fries (add other greens too), braised with mushrooms, with noodles, okonomiyaki (Japanese savory pancakes) or baechujeon (Korean pancakes), Caesar salad, fried rice, biryani, blackened with miso or butter sauce, roasted, with beans and cilantro, kimchi, or a quick pickle (Japanese or Taiwanese). There are even more ideas on this list. It can last for about two weeks if stored in a bag in the fridge. If you use your cabbage for multiple dishes, you can peel leaves off the outside or cut, but make sure to wrap it up well before returning to the fridge.