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

Butternut squash – What do you like to make with your butternut? We use them for everything. We think butternut squash makes better pumpkin pie (or any other pumpkin dessert) than a pumpkin does! You can roast, puree, and then add to mac and cheese – see the Recipe of the Week! It makes great soups and curries and here is a super easy squash soup with potatoes. See our website and there are even more ideas on this list or this list. The seeds can be roasted too, just like pumpkin seeds. Inspect for any cuts that could mold, and then store in a cool, dry place until ready to use. Cut squash can be stored in the fridge, ideally left whole but also in cubes, for several days. More 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), or fermenting (it makes excellent sauerkraut). Bonus: it stores well (refrigerated, in a bag) too. Fellow 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.

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 (like in this salad with acorn squash), 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. Other recipe ideas on our lettuce and salad mix pages.

Parsley – You should keep it in the refrigerator in a plastic bag, wrapped in a damp paper towel, or in a glass of water (like a bunch of flowers, or basil) covered loosely with a plastic bag. You can add a little bit to many dishes (like the Recipe of the Week, roasted potatoes, or sautéed cabbage) or use it all in a parsley sauce like chimichurri, gremolata, chermoula, persillade, salsa verde, or pesto. Or add to a cabbage slaw or dish like tabbouleh. Instead of the summer version with tomatoes, you can make a fall one with apples and pomegranates or butternut.

Potatoes – We’re currently harvesting Bintje (white), Yukon Gold (yellow), and Bella Roja (red). Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several recipe ideas on our website.

Quince – Quince is an aromatic relative of apples and pears, but unlike those fruit, we don’t recommend eating them raw due to their astringency and sour taste. Instead, you want to cook them and poaching or baking are popular, and it can be used in sweet or savory dishes. More history, cooking tips, and basic facts here, here, and here. It’s easy to make a quick compote, quince sauce (or add to apple sauce), caramelize, sauté, or make chutney. We have another poached quince recipe on our website and the last time we had them in the boxes, a CSA member said “I poached the quinces: peeled, seeded, sliced, with a cinnamon stick and a little sugar for a light syrup.  Wonderful by themselves and also in morning oatmeal and yogurt.” We’ve also heard that CSA members like to roast them with chicken. Erika recommends this chicken recipe and Leslie reports “Usually I cube and roast with chicken and other fall vegetables, especially potatoes and winter squash, with simple seasoning — olive oil, salt, pepper, garlic, maybe thyme — either underneath a whole chicken in a cast iron skillet at 425 for about an hour, or on a sheet pan with chicken thighs at 400 for 45 min. And then toss fresh parsley and maybe chives in at the end. The flavor is kind of like roasted apple except a little more firm and less watery so they don’t disintegrate and turn to sauce. They hold up much the way winter squash does and are a really delicious seasonal treat.” We know it’s not a common produce item, so here’s an avalanche of other ideas: a crisp (just quince, with butternut, apple, or squash and apple), cake, muffins (with apple and carrots or just quince), clafoutis, pickled, roasted (with butternut, potatoes, carrots, or any mix of root vegetables), quinoa, sambal, potato stew, squash soup, or squash curry. There are lots more ideas out there – look at your favorite cookbooks or do some searching on the internet. Let us know what you make! Save the skins, cores, and seeds to make tea for a sore throat! You can store your quince in a cool section of your house if using within a week, or if you’re holding on to them for longer, keep in the refrigerator where they’ll last at least few a weeks, maybe up to two months.

*Click on produce above for Recipes

Veggie Tips

Butternut squash – What do you like to make with your butternut? We use them for everything. We think butternut squash makes better pumpkin pie (or any other pumpkin dessert) than a pumpkin does! You can roast, puree, and then add to mac and cheese – see the Recipe of the Week! It makes great soups and curries and here is a super easy squash soup with potatoes. See our website and there are even more ideas on this list or this list. The seeds can be roasted too, just like pumpkin seeds. Inspect for any cuts that could mold, and then store in a cool, dry place until ready to use. Cut squash can be stored in the fridge, ideally left whole but also in cubes, for several days. More 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), or fermenting (it makes excellent sauerkraut). Bonus: it stores well (refrigerated, in a bag) too. Fellow 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.

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 (like in this salad with acorn squash), 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. Other recipe ideas on our lettuce and salad mix pages. This week, you’re getting either red leaf lettuce or romaine. Both make excellent salads or additions to sandwiches. Romaine can also be cooked: stir-fried, sautéed, or grilled.

Parsley – You should keep it in the refrigerator in a plastic bag, wrapped in a damp paper towel, or in a glass of water (like a bunch of flowers, or basil) covered loosely with a plastic bag. You can add a little bit to many dishes (like the Recipe of the Week, roasted potatoes, or sautéed cabbage) or use it all in a parsley sauce like chimichurri, gremolata, chermoula, persillade, salsa verde, or pesto. Or add to a cabbage slaw or dish like tabbouleh. Instead of the summer version with tomatoes, you can make a fall one with apples and pomegranates or butternut.

Potatoes – We’re currently harvesting Bintje (white), Yukon Gold (yellow), and Bella Roja (red). Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several recipe ideas on our website.

Quince – Quince is an aromatic relative of apples and pears, but unlike those fruit, we don’t recommend eating them raw due to their astringency and sour taste. Instead, you want to cook them and poaching or baking are popular, and it can be used in sweet or savory dishes. More history, cooking tips, and basic facts here, here, and here. It’s easy to make a quick compote, quince sauce (or add to apple sauce), caramelize, sauté, or make chutney. We have another poached quince recipe on our website and the last time we had them in the boxes, a CSA member said “I poached the quinces: peeled, seeded, sliced, with a cinnamon stick and a little sugar for a light syrup.  Wonderful by themselves and also in morning oatmeal and yogurt.” We’ve also heard that CSA members like to roast them with chicken. Erika recommends this chicken recipe and Leslie reports “Usually I cube and roast with chicken and other fall vegetables, especially potatoes and winter squash, with simple seasoning — olive oil, salt, pepper, garlic, maybe thyme — either underneath a whole chicken in a cast iron skillet at 425 for about an hour, or on a sheet pan with chicken thighs at 400 for 45 min. And then toss fresh parsley and maybe chives in at the end. The flavor is kind of like roasted apple except a little more firm and less watery so they don’t disintegrate and turn to sauce. They hold up much the way winter squash does and are a really delicious seasonal treat.” We know it’s not a common produce item, so here’s an avalanche of other ideas: a crisp (just quince, with butternut, apple, or squash and apple), cake, muffins (with apple and carrots or just quince), clafoutis, pickled, roasted (with butternut, potatoes, carrots, or any mix of root vegetables), quinoa, sambal, potato stew, squash soup, or squash curry. There are lots more ideas out there – look at your favorite cookbooks or do some searching on the internet. Let us know what you make! Save the skins, cores, and seeds to make tea for a sore throat! You can store your quince in a cool section of your house if using within a week, or if you’re holding on to them for longer, keep in the refrigerator where they’ll last at least few a weeks, maybe up to two months.

*Click on produce above for Recipes

Veggie Tips

Butternut squash – What do you like to make with your butternut? We use them for everything. We think butternut squash makes better pumpkin pie (or any other pumpkin dessert) than a pumpkin does! You can roast, puree, and then add to mac and cheese – see the Recipe of the Week! It makes great soups and curries and here is a super easy squash soup with potatoes. See our website and there are even more ideas on this list or this list. The seeds can be roasted too, just like pumpkin seeds. Inspect for any cuts that could mold, and then store in a cool, dry place until ready to use. Cut squash can be stored in the fridge, ideally left whole but also in cubes, for several days. More 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), or fermenting (it makes excellent sauerkraut). Bonus: it stores well (refrigerated, in a bag) too. Fellow 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.

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 (like in this salad with acorn squash), 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. Other recipe ideas on our lettuce and salad mix pages. This week, you’re getting either red leaf lettuce or romaine. Both make excellent salads or additions to sandwiches. Romaine can also be cooked: stir-fried, sautéed, or grilled.

Parsley – You should keep it in the refrigerator in a plastic bag, wrapped in a damp paper towel, or in a glass of water (like a bunch of flowers, or basil) covered loosely with a plastic bag. You can add a little bit to many dishes (like the Recipe of the Week, roasted potatoes, or sautéed cabbage) or use it all in a parsley sauce like chimichurri, gremolata, chermoula, persillade, salsa verde, or pesto. Or add to a cabbage slaw or dish like tabbouleh. Instead of the summer version with tomatoes, you can make a fall one with apples and pomegranates or butternut.

Potatoes – We’re currently harvesting Bintje (white), Yukon Gold (yellow), and Bella Roja (red). Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several recipe ideas on our website.

Quince – Quince is an aromatic relative of apples and pears, but unlike those fruit, we don’t recommend eating them raw due to their astringency and sour taste. Instead, you want to cook them and poaching or baking are popular, and it can be used in sweet or savory dishes. More history, cooking tips, and basic facts here, here, and here. It’s easy to make a quick compote, quince sauce (or add to apple sauce), caramelize, sauté, or make chutney. We have another poached quince recipe on our website and the last time we had them in the boxes, a CSA member said “I poached the quinces: peeled, seeded, sliced, with a cinnamon stick and a little sugar for a light syrup.  Wonderful by themselves and also in morning oatmeal and yogurt.” We’ve also heard that CSA members like to roast them with chicken. Erika recommends this chicken recipe and Leslie reports “Usually I cube and roast with chicken and other fall vegetables, especially potatoes and winter squash, with simple seasoning — olive oil, salt, pepper, garlic, maybe thyme — either underneath a whole chicken in a cast iron skillet at 425 for about an hour, or on a sheet pan with chicken thighs at 400 for 45 min. And then toss fresh parsley and maybe chives in at the end. The flavor is kind of like roasted apple except a little more firm and less watery so they don’t disintegrate and turn to sauce. They hold up much the way winter squash does and are a really delicious seasonal treat.” We know it’s not a common produce item, so here’s an avalanche of other ideas: a crisp (just quince, with butternut, apple, or squash and apple), cake, muffins (with apple and carrots or just quince), clafoutis, pickled, roasted (with butternut, potatoes, carrots, or any mix of root vegetables), quinoa, sambal, potato stew, squash soup, or squash curry. There are lots more ideas out there – look at your favorite cookbooks or do some searching on the internet. Let us know what you make! Save the skins, cores, and seeds to make tea for a sore throat! You can store your quince in a cool section of your house if using within a week, or if you’re holding on to them for longer, keep in the refrigerator where they’ll last at least few a weeks, maybe up to two months.

*Click on produce above for Recipes

Veggie Tips

Butternut squash – What do you like to make with your butternut? We use them for everything. We think butternut squash makes better pumpkin pie (or any other pumpkin dessert) than a pumpkin does! You can roast, puree, and then add to mac and cheese – see the Recipe of the Week! It makes great soups and curries and here is a super easy squash soup with potatoes. See our website and there are even more ideas on this list or this list. The seeds can be roasted too, just like pumpkin seeds. Inspect for any cuts that could mold, and then store in a cool, dry place until ready to use. Cut squash can be stored in the fridge, ideally left whole but also in cubes, for several days. More 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), or fermenting (it makes excellent sauerkraut). Bonus: it stores well (refrigerated, in a bag) too. Fellow 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.

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 (like in this salad with acorn squash), 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 – This week you’re getting little gem lettuce. It’s a cross between a romaine and a butter lettuce. It makes a great salad or addition to a sandwich. This variety also can be cooked: braised, stir-fried (with noodles too), grilled, pan fried, added to soup, and more! We have other recipe ideas on our lettuce and salad mix pages. 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).

Parsley – You should keep it in the refrigerator in a plastic bag, wrapped in a damp paper towel, or in a glass of water (like a bunch of flowers, or basil) covered loosely with a plastic bag. You can add a little bit to many dishes (like the Recipe of the Week, roasted potatoes, or sautéed cabbage) or use it all in a parsley sauce like chimichurri, gremolata, chermoula, persillade, salsa verde, or pesto. Or add to a cabbage slaw or dish like tabbouleh. Instead of the summer version with tomatoes, you can make a fall one with apples and pomegranates or butternut.

Potatoes – We’re currently harvesting Bintje (white), Yukon Gold (yellow), and Bella Roja (red). Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several recipe ideas on our website.

Quince – Quince is an aromatic relative of apples and pears, but unlike those fruit, we don’t recommend eating them raw due to their astringency and sour taste. Instead, you want to cook them and poaching or baking are popular, and it can be used in sweet or savory dishes. More history, cooking tips, and basic facts here, here, and here. It’s easy to make a quick compote, quince sauce (or add to apple sauce), caramelize, sauté, or make chutney. We have another poached quince recipe on our website and the last time we had them in the boxes, a CSA member said “I poached the quinces: peeled, seeded, sliced, with a cinnamon stick and a little sugar for a light syrup.  Wonderful by themselves and also in morning oatmeal and yogurt.” We’ve also heard that CSA members like to roast them with chicken. Erika recommends this chicken recipe and Leslie reports “Usually I cube and roast with chicken and other fall vegetables, especially potatoes and winter squash, with simple seasoning — olive oil, salt, pepper, garlic, maybe thyme — either underneath a whole chicken in a cast iron skillet at 425 for about an hour, or on a sheet pan with chicken thighs at 400 for 45 min. And then toss fresh parsley and maybe chives in at the end. The flavor is kind of like roasted apple except a little more firm and less watery so they don’t disintegrate and turn to sauce. They hold up much the way winter squash does and are a really delicious seasonal treat.” We know it’s not a common produce item, so here’s an avalanche of other ideas: a crisp (just quince, with butternut, apple, or squash and apple), cake, muffins (with apple and carrots or just quince), clafoutis, pickled, roasted (with butternut, potatoes, carrots, or any mix of root vegetables), quinoa, sambal, potato stew, squash soup, or squash curry. There are lots more ideas out there – look at your favorite cookbooks or do some searching on the internet. Let us know what you make! Save the skins, cores, and seeds to make tea for a sore throat! You can store your quince in a cool section of your house if using within a week, or if you’re holding on to them for longer, keep in the refrigerator where they’ll last at least few a weeks, maybe up to two months.

*Click on produce above for Recipes

Veggie Tips

Butternut squash – What do you like to make with your butternut? We use them for everything. We think butternut squash makes better pumpkin pie (or any other pumpkin dessert) than a pumpkin does! You can roast, puree, and then add to mac and cheese – see the Recipe of the Week! It makes great soups and curries and here is a super easy squash soup with potatoes. See our website and there are even more ideas on this list or this list. The seeds can be roasted too, just like pumpkin seeds. Inspect for any cuts that could mold, and then store in a cool, dry place until ready to use. Cut squash can be stored in the fridge, ideally left whole but also in cubes, for several days. More 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), or fermenting (it makes excellent sauerkraut). Bonus: it stores well (refrigerated, in a bag) too. Fellow 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.

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 (like in this salad with acorn squash), 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. Other recipe ideas on our lettuce and salad mix pages.

Parsley – You should keep it in the refrigerator in a plastic bag, wrapped in a damp paper towel, or in a glass of water (like a bunch of flowers, or basil) covered loosely with a plastic bag. You can add a little bit to many dishes (like the Recipe of the Week, roasted potatoes, or sautéed cabbage) or use it all in a parsley sauce like chimichurri, gremolata, chermoula, persillade, salsa verde, or pesto. Or add to a cabbage slaw or dish like tabbouleh. Instead of the summer version with tomatoes, you can make a fall one with apples and pomegranates or butternut.

Potatoes – We’re currently harvesting Bintje (white), Yukon Gold (yellow), and Bella Roja (red). Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several recipe ideas on our website.

Quince – Quince is an aromatic relative of apples and pears, but unlike those fruit, we don’t recommend eating them raw due to their astringency and sour taste. Instead, you want to cook them and poaching or baking are popular, and it can be used in sweet or savory dishes. More history, cooking tips, and basic facts here, here, and here. It’s easy to make a quick compote, quince sauce (or add to apple sauce), caramelize, sauté, or make chutney. We have another poached quince recipe on our website and the last time we had them in the boxes, a CSA member said “I poached the quinces: peeled, seeded, sliced, with a cinnamon stick and a little sugar for a light syrup.  Wonderful by themselves and also in morning oatmeal and yogurt.” We’ve also heard that CSA members like to roast them with chicken. Erika recommends this chicken recipe and Leslie reports “Usually I cube and roast with chicken and other fall vegetables, especially potatoes and winter squash, with simple seasoning — olive oil, salt, pepper, garlic, maybe thyme — either underneath a whole chicken in a cast iron skillet at 425 for about an hour, or on a sheet pan with chicken thighs at 400 for 45 min. And then toss fresh parsley and maybe chives in at the end. The flavor is kind of like roasted apple except a little more firm and less watery so they don’t disintegrate and turn to sauce. They hold up much the way winter squash does and are a really delicious seasonal treat.” We know it’s not a common produce item, so here’s an avalanche of other ideas: a crisp (just quince, with butternut, apple, or squash and apple), cake, muffins (with apple and carrots or just quince), clafoutis, pickled, roasted (with butternut, potatoes, carrots, or any mix of root vegetables), quinoa, sambal, potato stew, squash soup, or squash curry. There are lots more ideas out there – look at your favorite cookbooks or do some searching on the internet. Let us know what you make! Save the skins, cores, and seeds to make tea for a sore throat! You can store your quince in a cool section of your house if using within a week, or if you’re holding on to them for longer, keep in the refrigerator where they’ll last at least few a weeks, maybe up to two months.

*Click on produce above for Recipes

Veggie Tips

Bok Choi – We’re harvesting the large white, stemmed (joi choi) and the shorter green-stemmed (mei qing, or Shanghai). They have different shapes but are equally delicious with crunchy stems and soft leaves. The bigger variety could even be used like lettuce wraps.  See this rundown of different cooking methods. We love a bok choi stir-fry (add watermelon daikon like the Recipe of the Week) 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 can also be enjoyed raw in a salad (we’ve got several ideas on our website) or pesto (with cilantro!) and is good in soups and with noodles. Other ideas: miso soup, lentil soup, noodles, butternut stew, or sautéed with potatoes. Store in the refrigerator in a bag.

Frisée – This week you’re getting a gorgeous head of frisée! Also called “curly endive,” it’s got frilly leaves, and a slightly bitter flavor that pairs well with strong, bold flavors (cheese, vinaigrettes, dried fruit, cured meats, eggs, etc.). It’s most commonly used in salad mixes – see here for some salad ideas, or if you want to combine with other items in your box: apples and pomegranates, pickled watermelon daikon, or sweet dumpling squash. It can also be wilted, sautéed, or stir-fried to mellow its bitterness, or added to soups. You can use it like escarole, another member of the endive/chicory family which is often used in bean soups. Last fall, a CSA member recommended grilling it (cut into quarters, put a little olive oil and salt, grilled a few minutes on each side, then served with a vinaigrette). Store in a bag in the refrigerator.

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. CSA members have shared that they enjoy them with oatmeal, yogurt, toast with nut butter, and by the handful! You can add pomegranate seeds to anything, savory dishes too like salads and soups! You can find more recipe ideas and tips on our website.

Potatoes – These are delicious new, just harvested potatoes, the first of our fall crop. New potatoes are a real treat. They have less starch and more water than older potatoes so they’re very creamy, but they can be used as you would any “less-new” potato. The skins are still very soft and may get scuffed in the harvesting process but that won’t impact the taste. Store in the refrigerator out of the light. If you want to combine with other produce in your box, add potatoes to a frisée salad, sautéed spinach, or watermelon daikon salad. See our website for some recipe ideas.

Spinach – We grow great spinach, good to enjoy raw, lightly wilted, or cooked (be warned: it shrinks down quite a bit when cooked!). Store in the refrigerator – if not eating within a day or two, transfer to a plastic bag, or put the waxed paper bag in plastic, to avoid wilting. See the many excellent recipe ideas on our website.

Sweet Dumpling Squash – Sweet dumpling squash have the shape of a carnival or acorn squash (perfect for stuffing) and the sweet, nutty flavor of an acorn or delicata. They’re our harvest manager Bonifacio’s favorite! The skin is edible, though it can be a little tough, but they’re also tricky to peel, so cooking with the skin on is easiest. Like all squash, they are great roasted – wedges, quarters, halves and make a great side, or addition to a salad. You can also make soup: like minestrone, with apples, coconut milk, curry powder, or spices. Dessert is an option too, like these bars. Or make your favorite acorn, delicata, or carnival squash recipe and just substitute in your sweet dumpling squash. We’ve got lots of squash recipes on our website.

Watermelon Daikon – You’ll understand why they’re called watermelon daikon when you slice into these beautiful radishes – they’re green on the outside and pink on the inside. They are not only beautiful but, are also delicious. They’re larger and sweeter than other radish types. They can be enjoyed raw: thinly shaved or in matchsticks or in a salad (like with spinach, apples, or squash and pomegranate seeds), or cut in wedges or thick slices like a chip for dipping. Watermelon radish also make an excellent addition toast (with tahini, ricotta, goat cheese or hummus). They make great quick pickles (add to a mixed green salad). They’re not very spicy but they get even sweeter when cooked, especially roasted (wedges, diced, or chips), but can also be steamed, stir-fried (see the Recipe of the Week), sautéed, or used in soup. Additional ideas here or on our website.

*Click on produce above for Recipes

Veggie Tips

Bok Choi – We’re harvesting the large white, stemmed (joi choi) and the shorter green-stemmed (mei qing, or Shanghai). They have different shapes but are equally delicious with crunchy stems and soft leaves. The bigger variety could even be used like lettuce wraps.  See this rundown of different cooking methods. We love a bok choi stir-fry (add watermelon daikon like the Recipe of the Week) 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 can also be enjoyed raw in a salad (we’ve got several ideas on our website) or pesto (with cilantro!) and is good in soups and with noodles. Other ideas: miso soup, lentil soup, noodles, butternut stew, or sautéed with potatoes. Store in the refrigerator in a bag.

Frisée – This week you’re getting a gorgeous head of frisée! Also called “curly endive,” it’s got frilly leaves, and a slightly bitter flavor that pairs well with strong, bold flavors (cheese, vinaigrettes, dried fruit, cured meats, eggs, etc.). It’s most commonly used in salad mixes – see here for some salad ideas, or if you want to combine with other items in your box: apples and pomegranates, pickled watermelon daikon, or sweet dumpling squash. It can also be wilted, sautéed, or stir-fried to mellow its bitterness, or added to soups. You can use it like escarole, another member of the endive/chicory family which is often used in bean soups. Last fall, a CSA member recommended grilling it (cut into quarters, put a little olive oil and salt, grilled a few minutes on each side, then served with a vinaigrette). Store in a bag in the refrigerator.

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. CSA members have shared that they enjoy them with oatmeal, yogurt, toast with nut butter, and by the handful! You can add pomegranate seeds to anything, savory dishes too like salads and soups! You can find more recipe ideas and tips on our website.

Potatoes – These are delicious new, just harvested potatoes, the first of our fall crop. New potatoes are a real treat. They have less starch and more water than older potatoes so they’re very creamy, but they can be used as you would any “less-new” potato. The skins are still very soft and may get scuffed in the harvesting process but that won’t impact the taste. Store in the refrigerator out of the light. If you want to combine with other produce in your box, add potatoes to a frisée salad, sautéed spinach, or watermelon daikon salad. See our website for some recipe ideas.

Spinach – We grow great spinach, good to enjoy raw, lightly wilted, or cooked (be warned: it shrinks down quite a bit when cooked!). Store in the refrigerator – if not eating within a day or two, transfer to a plastic bag, or put the waxed paper bag in plastic, to avoid wilting. See the many excellent recipe ideas on our website.

Sweet Dumpling Squash – Sweet dumpling squash have the shape of a carnival or acorn squash (perfect for stuffing) and the sweet, nutty flavor of an acorn or delicata. They’re our harvest manager Bonifacio’s favorite! The skin is edible, though it can be a little tough, but they’re also tricky to peel, so cooking with the skin on is easiest. Like all squash, they are great roasted – wedges, quarters, halves and make a great side, or addition to a salad. You can also make soup: like minestrone, with apples, coconut milk, curry powder, or spices. Dessert is an option too, like these bars. Or make your favorite acorn, delicata, or carnival squash recipe and just substitute in your sweet dumpling squash. We’ve got lots of squash recipes on our website.

Watermelon Daikon – You’ll understand why they’re called watermelon daikon when you slice into these beautiful radishes – they’re green on the outside and pink on the inside. They are not only beautiful but, are also delicious. They’re larger and sweeter than other radish types. They can be enjoyed raw: thinly shaved or in matchsticks or in a salad (like with spinach, apples, or squash and pomegranate seeds), or cut in wedges or thick slices like a chip for dipping. Watermelon radish also make an excellent addition toast (with tahini, ricotta, goat cheese or hummus). They make great quick pickles (add to a mixed green salad). They’re not very spicy but they get even sweeter when cooked, especially roasted (wedges, diced, or chips), but can also be steamed, stir-fried (see the Recipe of the Week), sautéed, or used in soup. Additional ideas here or on our website.

*Click on produce above for Recipes

Veggie Tips

Bok Choi – We’re harvesting the large white, stemmed (joi choi) and the shorter green-stemmed (mei qing, or Shanghai). They have different shapes but are equally delicious with crunchy stems and soft leaves. The bigger variety could even be used like lettuce wraps.  See this rundown of different cooking methods. We love a bok choi stir-fry (add watermelon daikon like the Recipe of the Week) 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 can also be enjoyed raw in a salad (we’ve got several ideas on our website) or pesto (with cilantro!) and is good in soups and with noodles. Other ideas: miso soup, lentil soup, noodles, butternut stew, or sautéed with potatoes. Store in the refrigerator in a bag.

Frisée – This week you’re getting a gorgeous head of frisée! Also called “curly endive,” it’s got frilly leaves, and a slightly bitter flavor that pairs well with strong, bold flavors (cheese, vinaigrettes, dried fruit, cured meats, eggs, etc.). It’s most commonly used in salad mixes – see here for some salad ideas, or if you want to combine with other items in your box: apples and pomegranates, pickled watermelon daikon, or sweet dumpling squash. It can also be wilted, sautéed, or stir-fried to mellow its bitterness, or added to soups. You can use it like escarole, another member of the endive/chicory family which is often used in bean soups. Last fall, a CSA member recommended grilling it (cut into quarters, put a little olive oil and salt, grilled a few minutes on each side, then served with a vinaigrette). Store in a bag in the refrigerator.

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. CSA members have shared that they enjoy them with oatmeal, yogurt, toast with nut butter, and by the handful! You can add pomegranate seeds to anything, savory dishes too like salads and soups! You can find more recipe ideas and tips on our website.

Potatoes – These are delicious new, just harvested potatoes, the first of our fall crop. New potatoes are a real treat. They have less starch and more water than older potatoes so they’re very creamy, but they can be used as you would any “less-new” potato. The skins are still very soft and may get scuffed in the harvesting process but that won’t impact the taste. Store in the refrigerator out of the light. If you want to combine with other produce in your box, add potatoes to a frisée salad, sautéed spinach, or watermelon daikon salad. See our website for some recipe ideas.

Spinach – We grow great spinach, good to enjoy raw, lightly wilted, or cooked (be warned: it shrinks down quite a bit when cooked!). Store in the refrigerator – if not eating within a day or two, transfer to a plastic bag, or put the waxed paper bag in plastic, to avoid wilting. See the many excellent recipe ideas on our website.

Sweet Dumpling Squash – Sweet dumpling squash have the shape of a carnival or acorn squash (perfect for stuffing) and the sweet, nutty flavor of an acorn or delicata. They’re our harvest manager Bonifacio’s favorite! The skin is edible, though it can be a little tough, but they’re also tricky to peel, so cooking with the skin on is easiest. Like all squash, they are great roasted – wedges, quarters, halves and make a great side, or addition to a salad. You can also make soup: like minestrone, with apples, coconut milk, curry powder, or spices. Dessert is an option too, like these bars. Or make your favorite acorn, delicata, or carnival squash recipe and just substitute in your sweet dumpling squash. We’ve got lots of squash recipes on our website.

Watermelon Daikon – You’ll understand why they’re called watermelon daikon when you slice into these beautiful radishes – they’re green on the outside and pink on the inside. They are not only beautiful but, are also delicious. They’re larger and sweeter than other radish types. They can be enjoyed raw: thinly shaved or in matchsticks or in a salad (like with spinach, apples, or squash and pomegranate seeds), or cut in wedges or thick slices like a chip for dipping. Watermelon radish also make an excellent addition toast (with tahini, ricotta, goat cheese or hummus). They make great quick pickles (add to a mixed green salad). They’re not very spicy but they get even sweeter when cooked, especially roasted (wedges, diced, or chips), but can also be steamed, stir-fried (see the Recipe of the Week), sautéed, or used in soup. Additional ideas here or on our website.

*Click on produce above for Recipes

Veggie Tips

Bok Choi – We’re harvesting the large white, stemmed (joi choi) and the shorter green-stemmed (mei qing, or Shanghai). They have different shapes but are equally delicious with crunchy stems and soft leaves. The bigger variety could even be used like lettuce wraps.  See this rundown of different cooking methods. We love a bok choi stir-fry (add watermelon daikon like the Recipe of the Week) 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 can also be enjoyed raw in a salad (we’ve got several ideas on our website) or pesto (with cilantro!) and is good in soups and with noodles. Other ideas: miso soup, lentil soup, noodles, butternut stew, or sautéed with potatoes. Store in the refrigerator in a bag.

Frisée – This week you’re getting a gorgeous head of frisée! Also called “curly endive,” it’s got frilly leaves, and a slightly bitter flavor that pairs well with strong, bold flavors (cheese, vinaigrettes, dried fruit, cured meats, eggs, etc.). It’s most commonly used in salad mixes – see here for some salad ideas, or if you want to combine with other items in your box: apples and pomegranates, pickled watermelon daikon, or sweet dumpling squash. It can also be wilted, sautéed, or stir-fried to mellow its bitterness, or added to soups. You can use it like escarole, another member of the endive/chicory family which is often used in bean soups. Last fall, a CSA member recommended grilling it (cut into quarters, put a little olive oil and salt, grilled a few minutes on each side, then served with a vinaigrette). Store in a bag in the refrigerator.

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. CSA members have shared that they enjoy them with oatmeal, yogurt, toast with nut butter, and by the handful! You can add pomegranate seeds to anything, savory dishes too like salads and soups! You can find more recipe ideas and tips on our website.

Potatoes – These are delicious new, just harvested potatoes, the first of our fall crop. New potatoes are a real treat. They have less starch and more water than older potatoes so they’re very creamy, but they can be used as you would any “less-new” potato. The skins are still very soft and may get scuffed in the harvesting process but that won’t impact the taste. Store in the refrigerator out of the light. If you want to combine with other produce in your box, add potatoes to a frisée salad, sautéed spinach, or watermelon daikon salad. See our website for some recipe ideas.

Spinach – We grow great spinach, good to enjoy raw, lightly wilted, or cooked (be warned: it shrinks down quite a bit when cooked!). Store in the refrigerator – if not eating within a day or two, transfer to a plastic bag, or put the waxed paper bag in plastic, to avoid wilting. See the many excellent recipe ideas on our website.

Sweet Dumpling Squash – Sweet dumpling squash have the shape of a carnival or acorn squash (perfect for stuffing) and the sweet, nutty flavor of an acorn or delicata. They’re our harvest manager Bonifacio’s favorite! The skin is edible, though it can be a little tough, but they’re also tricky to peel, so cooking with the skin on is easiest. Like all squash, they are great roasted – wedges, quarters, halves and make a great side, or addition to a salad. You can also make soup: like minestrone, with apples, coconut milk, curry powder, or spices. Dessert is an option too, like these bars. Or make your favorite acorn, delicata, or carnival squash recipe and just substitute in your sweet dumpling squash. We’ve got lots of squash recipes on our website.

Watermelon Daikon – You’ll understand why they’re called watermelon daikon when you slice into these beautiful radishes – they’re green on the outside and pink on the inside. They are not only beautiful but, are also delicious. They’re larger and sweeter than other radish types. They can be enjoyed raw: thinly shaved or in matchsticks or in a salad (like with spinach, apples, or squash and pomegranate seeds), or cut in wedges or thick slices like a chip for dipping. Watermelon radish also make an excellent addition toast (with tahini, ricotta, goat cheese or hummus). They make great quick pickles (add to a mixed green salad). They’re not very spicy but they get even sweeter when cooked, especially roasted (wedges, diced, or chips), but can also be steamed, stir-fried (see the Recipe of the Week), sautéed, or used in soup. Additional ideas here or on our website.

*Click on produce above for Recipes

Veggie Tips

Bok Choi – We’re harvesting the large white, stemmed (joi choi) and the shorter green-stemmed (mei qing, or Shanghai). They have different shapes but are equally delicious with crunchy stems and soft leaves. The bigger variety could even be used like lettuce wraps.  See this rundown of different cooking methods. We love a bok choi stir-fry (add watermelon daikon like the Recipe of the Week) 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 can also be enjoyed raw in a salad (we’ve got several ideas on our website) or pesto (with cilantro!) and is good in soups and with noodles. Other ideas: miso soup, lentil soup, noodles, butternut stew, or sautéed with potatoes. Store in the refrigerator in a bag.

Carnival Squash – Carnival squash is actually a hybrid of the 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. The skin is edible; even if you don’t want to eat it, they’re difficult to peel, so wait until after cooking to take off the skin. The seeds can be roasted and eaten too. Check out the many ideas on our website; it could easily swap in for acorn, sweet dumpling, or delicata.

Frisée – This week you’re getting a gorgeous head of frisée! Also called “curly endive,” it’s got frilly leaves, and a slightly bitter flavor that pairs well with strong, bold flavors (cheese, vinaigrettes, dried fruit, cured meats, eggs, etc.). It’s most commonly used in salad mixes – see here for some salad ideas, or if you want to combine with other items in your box: apples and pomegranates, pickled watermelon daikon, or squash. It can also be wilted, sautéed, or stir-fried to mellow its bitterness, or added to soups. You can use it like escarole, another member of the endive/chicory family which is often used in bean soups. Last fall, a CSA member recommended grilling it (cut into quarters, put a little olive oil and salt, grilled a few minutes on each side, then served with a vinaigrette). Store in a bag in the refrigerator.

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. CSA members have shared that they enjoy them with oatmeal, yogurt, toast with nut butter, and by the handful! You can add pomegranate seeds to anything, savory dishes too like salads and soups! You can find more recipe ideas and tips on our website.

Potatoes – These are delicious new, just harvested potatoes, the first of our fall crop. New potatoes are a real treat. They have less starch and more water than older potatoes so they’re very creamy, but they can be used as you would any “less-new” potato. The skins are still very soft and may get scuffed in the harvesting process but that won’t impact the taste. Store in the refrigerator out of the light. If you want to combine with other produce in your box, add potatoes to a frisée salad, sautéed spinach, or watermelon daikon salad. See our website for some recipe ideas.

Spinach – We grow great spinach, good to enjoy raw, lightly wilted, or cooked (be warned: it shrinks down quite a bit when cooked!). This week you’re getting bunched spinach, which is a little heartier than smaller, loose spinach. Don’t discard the stems! They’re sweet and crunchy – you can cook them separately (like this) or eat them with the leaves. Store in the refrigerator in a bag to avoid wilting. See the many excellent recipe ideas on our website.

Watermelon Daikon – You’ll understand why they’re called watermelon daikon when you slice into these beautiful radishes – they’re green on the outside and pink on the inside. They are not only beautiful but, are also delicious. They’re larger and sweeter than other radish types. They can be enjoyed raw: thinly shaved or in matchsticks or in a salad (like with spinach, apples, or squash and pomegranate seeds), or cut in wedges or thick slices like a chip for dipping. Watermelon radish also make an excellent addition toast (with tahini, ricotta, goat cheese or hummus). They make great quick pickles (add to a mixed green salad). They’re not very spicy but they get even sweeter when cooked, especially roasted (wedges, diced, or chips), but can also be steamed, stir-fried (see the Recipe of the Week), sautéed, or used in soup. Additional ideas here or on our website.