What’s in my box this week?

*Click on produce above for Recipes

Veggie Tips

Cabbage – Cabbage is good for cooking, eating raw (several slaw and salad recipes on our website), quick pickling (curtido!) or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry or soup, or add to mashed potatoes. For another potato and cabbage combo, see the Recipe of the Week, and we have lots of other ideas on our website’s cabbage page, and there are more on this page. And share your favorite cabbage recipes with us! Store cabbage in a plastic bag in the refrigerator and/or in a crisper drawer and it can stay fresh for several weeks. If you use only part of the head, make sure to tightly wrap the remainder and put into the fridge.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. Separate the root from the greens before storing them in the refrigerator, both in bags. 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.

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 Gold Nugget (light orange, bumpy skin) or Tango (deep orange, smooth skin) 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.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). Maybe make colcannon, with your cabbage or kale, and scunion tops – here’s one recipe. See the Recipe of the Week and we’ve got several more potato recipe ideas on our website. If you like roasted potatoes, check out this roasted potato showdown!

Red Russian Kale – A soft, tender kale with a sweet taste, perfect for any and all kale dishes. Lots of kale ideas on our website, including this soup, pasta, and polenta. Make a salad with apples and cheese or quinoa, sauté, or add to soup or pizza. Don’t discard the sweet and beautiful purple/red stems! You can add them a little earlier in the cooking process, or save them for something different, like pickles. Try this recipe for Japanese-style pickles. Store in the refrigerator in a bag. We do our best to avoid picking produce with aphids, but you may find some on your kale. Aphids are unappetizing but your greens are perfectly safe to eat and can be easily salvaged. Instead of washing with plain water, swish them around in cold water that has a drop of soap or pinch of salt added. The salt or soap reduce the surface tension the aphids use to connect to the leaves. Leave the greens in the cold water for a few minutes, swish them around, use your fingers to rub off the aphids, then drain and rinse the greens.

Scunions – What’s a scunion? We grow two types of spring onions; most of the ones that you get are immature onions. The ones this week are a little different; they’re the sprouts that you get from planting onions that are past their prime, just like how we plant “old” garlic and potatoes to get a new crop. We call these scallion-like onions “scunions” (more about them here, though they have a different explanation for the name). They act just like scallions/green onions or spring onions (more about the differences here) – perfect for scallion pancakes, charring (with salad or pasta), tabbouleh, braised cabbage, okonomiyaki (savory Japanese pancakes), potato soup, mashed or roasted potatoes, or any of the dishes on this list.

*Click on produce above for Recipes

Veggie Tips

Cabbage – Cabbage is good for cooking, eating raw (several slaw and salad recipes on our website), quick pickling (curtido!) or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry (add collards or collards and carrots!) or soup, or add to mashed potatoes. For another potato and cabbage combo, see the Recipe of the Week, and we have lots of other ideas on our website’s cabbage page, and there are more on this page. And share your favorite cabbage recipes with us! Store cabbage in a plastic bag in the refrigerator and/or in a crisper drawer and it can stay fresh for several weeks. If you use only part of the head, make sure to tightly wrap the remainder and put into the fridge.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. Separate the root from the greens before storing them in the refrigerator, both in bags. 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 and 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.

Collards – We love collards, kale’s heartier cousin, and hope you do too. You can use collards anywhere you’d use kale, just perhaps cook or massage a little longer. Some people like making collard wraps (raw or blanched) – though the leaves on this week’s collards are a bit small for that. Otherwise, collards can be eaten raw (make a salad) or cooked. Some other cooked collard ideas: a simple sauté, pasta, potato curry, Korean style, Ethiopian gomen, mujadara, braised with coconut milk, or a stir-fry with cabbage (see above). See our website for more ideas. Don’t discard the stems! They can be used in the same dish, just cooked a little longer, or can be eaten raw, or make a special recipe (pickled or braised). You may get some thicker stems and flowers with your collards! As the weather warms, all the greens form a central stalk with flowers (that looks like broccolini) and the leaves get smaller. These parts of the plant taste great too, so we’re harvesting them as well. We do our best to avoid picking produce with aphids, but you may find a few. Instead of washing with plain water, leave the greens in the cold water that has a drop of soap or pinch of salt added for a few minutes, swish them around, use your fingers to rub off the aphids, then drain and rinse the greens.

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 Gold Nugget (light orange, bumpy skin) or Tango (deep orange, smooth skin) 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.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). Maybe make colcannon, with your cabbage or collards, and scunion tops – here’s one recipe. See the Recipe of the Week and we’ve got several more potato recipe ideas on our website. If you like roasted potatoes, check out this roasted potato showdown!

Scunions – What’s a scunion? We grow two types of spring onions; most of the ones that you get are immature onions. The ones this week are a little different; they’re the sprouts that you get from planting onions that are past their prime, just like how we plant “old” garlic and potatoes to get a new crop. We call these scallion-like onions “scunions” (more about them here, though they have a different explanation for the name). They act just like scallions/green onions or spring onions (more about the differences here) – perfect for scallion pancakes, charring (with salad or pasta), tabbouleh, braised cabbage, okonomiyaki (savory Japanese pancakes), potato soup, mashed or roasted potatoes, or any of the dishes on this list.

*Click on produce above for Recipes

Veggie Tips

Cabbage – Cabbage is good for cooking, eating raw (several slaw and salad recipes on our website), quick pickling (curtido!) or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry (add collards or collards and carrots!) or soup, or add to mashed potatoes. For another potato and cabbage combo, see the Recipe of the Week, and we have lots of other ideas on our website’s cabbage page, and there are more on this page. And share your favorite cabbage recipes with us! Store cabbage in a plastic bag in the refrigerator and/or in a crisper drawer and it can stay fresh for several weeks. If you use only part of the head, make sure to tightly wrap the remainder and put into the fridge.

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!). 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 in the CSA member store.

Collards – We love collards, kale’s heartier cousin, and hope you do too. You can use collards anywhere you’d use kale, just perhaps cook or massage a little longer. Some people like making collard wraps (raw or blanched) – though the leaves on this week’s collards are a bit small for that. Otherwise, collards can be eaten raw (make a salad) or cooked. Some other cooked collard ideas: a simple sauté, pasta, potato curry, Korean style, Ethiopian gomen, mujadara, braised with coconut milk, or a stir-fry with cabbage (see above). See our website for more ideas. Don’t discard the stems! They can be used in the same dish, just cooked a little longer, or can be eaten raw, or make a special recipe (pickled or braised). You may get some thicker stems and flowers with your collards! As the weather warms, all the greens form a central stalk with flowers (that looks like broccolini) and the leaves get smaller. These parts of the plant taste great too, so we’re harvesting them as well. We do our best to avoid picking produce with aphids, but you may find a few. Instead of washing with plain water, leave the greens in the cold water that has a drop of soap or pinch of salt added for a few minutes, swish them around, use your fingers to rub off the aphids, then drain and rinse the greens.

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 Gold Nugget (light orange, bumpy skin) or Tango (deep orange, smooth skin) 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.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). Maybe make colcannon, with your cabbage or collards, and scunion tops – here’s one recipe. See the Recipe of the Week and we’ve got several more potato recipe ideas on our website. If you like roasted potatoes, check out this roasted potato showdown!

Scunions – What’s a scunion? We grow two types of spring onions; most of the ones that you get are immature onions. The ones this week are a little different; they’re the sprouts that you get from planting onions that are past their prime, just like how we plant “old” garlic and potatoes to get a new crop. We call these scallion-like onions “scunions” (more about them here, though they have a different explanation for the name). They act just like scallions/green onions or spring onions (more about the differences here) – perfect for scallion pancakes, charring (with salad or pasta), tabbouleh, braised cabbage, okonomiyaki (savory Japanese pancakes), potato soup, mashed or roasted potatoes, or any of the dishes on this list.

*Click on produce above for Recipes

Veggie Tips

Broccoli – We get multiple harvests off of each broccoli plant. It first produces a large head and then after that is harvested, the plants send out smaller shoots, which is what is in your box this week. 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! See the Recipe of the Week and see the many other 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. 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 and here. For the roots: see the Recipe of the Week and 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.

Collards – We love collards, kale’s heartier cousin, and hope you do too. You can use collards anywhere you’d use kale, just perhaps cook or massage a little longer. Some people like making collard wraps (raw or blanched) – though the leaves on this week’s collards are a bit small for that. Otherwise, collards can be eaten raw (make a salad) or cooked. Some other cooked collard ideas: a simple sauté, sauté with broccoli and potatoes, pasta, potato curry, Korean style, Ethiopian gomen, mujadara, braised with coconut milk, or a stir-fry with cabbage (see above). See our website for more ideas. Don’t discard the stems! They can be used in the same dish, just cooked a little longer, or can be eaten raw, or make a special recipe (pickled or braised). You may get some thicker stems and flowers with your collards! As the weather warms, all the greens form a central stalk with flowers (that looks like broccolini) and the leaves get smaller. These parts of the plant taste great too, so we’re harvesting them as well. We do our best to avoid picking produce with aphids, but you may find a few. Instead of washing with plain water, leave the greens in the cold water that has a drop of soap or pinch of salt added for a few minutes, swish them around, use your fingers to rub off the aphids, then drain and rinse the greens.

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 Gold Nugget (light orange, bumpy skin) or Tango (deep orange, smooth skin) 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.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We have many potato recipe ideas on our website. If you like roasted potatoes, check out this roasted potato showdown!

Scunions – What’s a scunion? We grow two types of spring onions; most of the ones that you get are immature onions. The ones this week are a little different; they’re the sprouts that you get from planting onions that are past their prime, just like how we plant “old” garlic and potatoes to get a new crop. We call these scallion-like onions “scunions” (more about them here, though they have a different explanation for the name). They act just like scallions/green onions or spring onions (more about the differences here) – perfect for scallion pancakes, charring (with salad or pasta), tabbouleh, broccoli (broiled, roasted, with noodles, stir-fry, panzanella) mashed or roasted potatoes, or any of the dishes on this list. Maybe add some to the Recipe of the Week.

*Click on produce above for Recipes

Veggie Tips

Cabbage – Cabbage is good for cooking, eating raw (several slaw and salad recipes on our website), quick pickling (curtido!) or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry (add collards or collards and carrots!) or soup, or add to mashed potatoes. For another potato and cabbage combo, see the Recipe of the Week, and we have lots of other ideas on our website’s cabbage page, and there are more on this page. And share your favorite cabbage recipes with us! Store cabbage in a plastic bag in the refrigerator and/or in a crisper drawer and it can stay fresh for several weeks. If you use only part of the head, make sure to tightly wrap the remainder and put into the fridge.

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!). 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 in the CSA member store.

Collards – We love collards, kale’s heartier cousin, and hope you do too. You can use collards anywhere you’d use kale, just perhaps cook or massage a little longer. Some people like making collard wraps (raw or blanched) – though the leaves on this week’s collards are a bit small for that. Otherwise, collards can be eaten raw (make a salad) or cooked. Some other cooked collard ideas: a simple sauté, pasta, potato curry, Korean style, Ethiopian gomen, mujadara, braised with coconut milk, or a stir-fry with cabbage (see above). See our website for more ideas. Don’t discard the stems! They can be used in the same dish, just cooked a little longer, or can be eaten raw, or make a special recipe (pickled or braised). You may get some thicker stems and flowers with your collards! As the weather warms, all the greens form a central stalk with flowers (that looks like broccolini) and the leaves get smaller. These parts of the plant taste great too, so we’re harvesting them as well. We do our best to avoid picking produce with aphids, but you may find a few. Instead of washing with plain water, leave the greens in the cold water that has a drop of soap or pinch of salt added for a few minutes, swish them around, use your fingers to rub off the aphids, then drain and rinse the greens.

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 Gold Nugget (light orange, bumpy skin) or Tango (deep orange, smooth skin) 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.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). Maybe make colcannon, with your cabbage or collards, and scunion tops – here’s one recipe. See the Recipe of the Week and we’ve got several more potato recipe ideas on our website. If you like roasted potatoes, check out this roasted potato showdown!

Scunions – What’s a scunion? We grow two types of spring onions; most of the ones that you get are immature onions. The ones this week are a little different; they’re the sprouts that you get from planting onions that are past their prime, just like how we plant “old” garlic and potatoes to get a new crop. We call these scallion-like onions “scunions” (more about them here, though they have a different explanation for the name). They act just like scallions/green onions or spring onions (more about the differences here) – perfect for scallion pancakes, charring (with salad or pasta), tabbouleh, braised cabbage, okonomiyaki (savory Japanese pancakes), potato soup, mashed or roasted potatoes, or any of the dishes on this list.

*Click on produce above for Recipes

Veggie Tips

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!). 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 in the CSA member store.

Joi Choi – Joi choi is the bok choi variety with thick, crunchy, white stems and spinach-like leaves. It makes a great stir-fry (add your scunions!), and is good in soups and with noodles. It can also be enjoyed raw in a salad (we’ve got several ideas on our website) or pesto. You can find other suggested cooking methods on this list. Store in the refrigerator in a bag.

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 Gold Nugget (light orange, bumpy skin) or Tango (deep orange, smooth skin) 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.

Red Russian Kale – A soft, tender kale with a sweet taste, perfect for any and all kale dishes. Lots of kale ideas on our website, including the Recipe of the Week, this soup, pasta, and polenta. Make a salad with apples and cheese or quinoa, sauté, or add to soup or pizza. Don’t discard the sweet and beautiful purple/red stems! You can add them a little earlier in the cooking process, or save them for something different, like pickles. Try this recipe for Japanese-style pickles. Store in the refrigerator in a bag. We do our best to avoid picking produce with aphids, but you may find some on your kale. Aphids are unappetizing but your greens are perfectly safe to eat and can be easily salvaged. Instead of washing with plain water, swish them around in cold water that has a drop of soap or pinch of salt added. The salt or soap reduce the surface tension the aphids use to connect to the leaves. Leave the greens in the cold water for a few minutes, swish them around, use your fingers to rub off the aphids, then drain and rinse the greens.

Rutabaga – Long-time CSA members know that we’re rutabaga fans, and many of you have come to love them. Here’s what we’ve previously heard from y’all:

• Roasted: “I peel it, cut it in half and then slice into about 1/4″ to 1/2″ half-moons. I toss them with olive oil and salt and put it under the broiler until soft and sweet.” Another member recommended this recipe with maple syrup and thyme.
• Dessert: “We just made this recipe this morning, but as muffins (bake 25 min at 375 in oiled muffin tin, skip the sugar topping), and it was fabulous and totally different from anything else we’ve ever done with rutabaga.” Gluten free? Try this version. There are other cake and muffin recipes out there too.
• Soup – try the Recipe of the Week!
• Other CSA members swap out rutabaga for potatoes in soups, potato salad, mashed potatoes (using half potatoes), home fries (with your scunion tops), and hassleback potatoes. They can also substitute for parsnips or sweet potatoes.

Roasting is one of the most popular ways to enjoy them – as addition to a pan of roasted vegetables or roasted on their own too, cubed or as “fries.” Add your seasoning of preference, smoked paprika and thyme being two great ideas. You can get a rundown of other basic cooking methods here or here. They can easily substitute for potatoes, sweet potatoes, winter squash, turnips, and parsnips in any recipe, and are great in soups and stews or a mash (which can also include carrots, potatoes, or carrots and potatoes). You can also eat them raw (you can also make a salad with carrots, kale, or apples and dill). Two other ideas: orzo with brown butter and dill or a salad with couscous and greens. Additional recipe ideas on our website, with additional ideas here,  here, and here. Store in a plastic bag in the refrigerator – they can keep that way for weeks!

Scunions – What’s a scunion? We grow two types of spring onions; most of the ones that you get are immature onions. The ones this week are a little different; they’re the sprouts that you get from planting onions that are past their prime, just like how we plant “old” garlic and potatoes to get a new crop. We call these scallion-like onions “scunions” (more about them here, though they have a different explanation for the name). They act just like scallions/green onions or spring onions (more about the differences here) – perfect for scallion pancakes, charring (with salad or pasta), tabbouleh, rutabaga home fries, or any of the dishes on this list.

*Click on produce above for Recipes

Veggie Tips

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. Separate the root from the greens before storing them in the refrigerator, both in bags. 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 (which you can enjoy in the Recipe of the Week or 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.

Joi Choi – Joi choi is the bok choi variety with thick, crunchy, white stems and spinach-like leaves. It makes a great stir-fry (add your scunions!), and is good in soups and with noodles. It can also be enjoyed raw in a salad (we’ve got several ideas on our website) or pesto. You can find other suggested cooking methods on this list. Store in the refrigerator in a bag.

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 Gold Nugget (light orange, bumpy skin) or Tango (deep orange, smooth skin) 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.

Red Russian Kale – A soft, tender kale with a sweet taste, perfect for any and all kale dishes. Lots of kale ideas on our website, including the Recipe of the Week, this soup, pasta, and polenta. Make a salad with apples and cheese or quinoa, sauté, or add to soup or pizza. Don’t discard the sweet and beautiful purple/red stems! You can add them a little earlier in the cooking process, or save them for something different, like pickles. Try this recipe for Japanese-style pickles. Store in the refrigerator in a bag. We do our best to avoid picking produce with aphids, but you may find some on your kale. Aphids are unappetizing but your greens are perfectly safe to eat and can be easily salvaged. Instead of washing with plain water, swish them around in cold water that has a drop of soap or pinch of salt added. The salt or soap reduce the surface tension the aphids use to connect to the leaves. Leave the greens in the cold water for a few minutes, swish them around, use your fingers to rub off the aphids, then drain and rinse the greens.

Rutabaga – Long-time CSA members know that we’re rutabaga fans, and many of you have come to love them. Here’s what we’ve previously heard from y’all:

• Roasted: “I peel it, cut it in half and then slice into about 1/4″ to 1/2″ half-moons. I toss them with olive oil and salt and put it under the broiler until soft and sweet.” Another member recommended this recipe with maple syrup and thyme.
• Dessert: “We just made this recipe this morning, but as muffins (bake 25 min at 375 in oiled muffin tin, skip the sugar topping), and it was fabulous and totally different from anything else we’ve ever done with rutabaga.” Gluten free? Try this version. There are other cake and muffin recipes out there too.
• Soup – try the Recipe of the Week!
• Other CSA members swap out rutabaga for potatoes in soups, potato salad, mashed potatoes (using half potatoes), home fries (with your scunion tops), and hassleback potatoes. They can also substitute for parsnips or sweet potatoes.

Roasting is one of the most popular ways to enjoy them – as addition to a pan of roasted vegetables or roasted on their own too, cubed or as “fries.” Add your seasoning of preference, smoked paprika and thyme being two great ideas. You can get a rundown of other basic cooking methods here or here. They can easily substitute for potatoes, sweet potatoes, winter squash, turnips, and parsnips in any recipe, and are great in soups and stews or a mash (which can also include carrots, potatoes, or carrots and potatoes). You can also eat them raw (you can also make a salad with carrots, kale, or apples and dill). Two other ideas: orzo with brown butter and dill or a salad with couscous and greens. Additional recipe ideas on our website, with additional ideas here,  here, and here. Store in a plastic bag in the refrigerator – they can keep that way for weeks!

Scunions – What’s a scunion? We grow two types of spring onions; most of the ones that you get are immature onions. The ones this week are a little different; they’re the sprouts that you get from planting onions that are past their prime, just like how we plant “old” garlic and potatoes to get a new crop. We call these scallion-like onions “scunions” (more about them here, though they have a different explanation for the name). They act just like scallions/green onions or spring onions (more about the differences here) – perfect for scallion pancakes, charring (with salad or pasta), tabbouleh, rutabaga home fries, or any of the dishes on this list.

*Click on produce above for Recipes

Veggie Tips

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!). 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 in the CSA member store.

Joi Choi – Joi choi is the bok choi variety with thick, crunchy, white stems and spinach-like leaves. It makes a great stir-fry (add your scunions!), and is good in soups and with noodles. It can also be enjoyed raw in a salad (we’ve got several ideas on our website) or pesto. You can find other suggested cooking methods on this list. Store in the refrigerator in a bag.

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 Gold Nugget (light orange, bumpy skin) or Tango (deep orange, smooth skin) 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.

Red Russian Kale – A soft, tender kale with a sweet taste, perfect for any and all kale dishes. Lots of kale ideas on our website, including the Recipe of the Week, this soup, pasta, and polenta. Make a salad with apples and cheese or quinoa, sauté, or add to soup or pizza. Don’t discard the sweet and beautiful purple/red stems! You can add them a little earlier in the cooking process, or save them for something different, like pickles. Try this recipe for Japanese-style pickles. Store in the refrigerator in a bag. We do our best to avoid picking produce with aphids, but you may find some on your kale. Aphids are unappetizing but your greens are perfectly safe to eat and can be easily salvaged. Instead of washing with plain water, swish them around in cold water that has a drop of soap or pinch of salt added. The salt or soap reduce the surface tension the aphids use to connect to the leaves. Leave the greens in the cold water for a few minutes, swish them around, use your fingers to rub off the aphids, then drain and rinse the greens.

Rutabaga – Long-time CSA members know that we’re rutabaga fans, and many of you have come to love them. Here’s what we’ve previously heard from y’all:

• Roasted: “I peel it, cut it in half and then slice into about 1/4″ to 1/2″ half-moons. I toss them with olive oil and salt and put it under the broiler until soft and sweet.” Another member recommended this recipe with maple syrup and thyme.
• Dessert: “We just made this recipe this morning, but as muffins (bake 25 min at 375 in oiled muffin tin, skip the sugar topping), and it was fabulous and totally different from anything else we’ve ever done with rutabaga.” Gluten free? Try this version. There are other cake and muffin recipes out there too.
• Soup – try the Recipe of the Week!
• Other CSA members swap out rutabaga for potatoes in soups, potato salad, mashed potatoes (using half potatoes), home fries (with your scunion tops), and hassleback potatoes. They can also substitute for parsnips or sweet potatoes.

Roasting is one of the most popular ways to enjoy them – as addition to a pan of roasted vegetables or roasted on their own too, cubed or as “fries.” Add your seasoning of preference, smoked paprika and thyme being two great ideas. You can get a rundown of other basic cooking methods here or here. They can easily substitute for potatoes, sweet potatoes, winter squash, turnips, and parsnips in any recipe, and are great in soups and stews or a mash (which can also include carrots, potatoes, or carrots and potatoes). You can also eat them raw (you can also make a salad with carrots, kale, or apples and dill). Two other ideas: orzo with brown butter and dill or a salad with couscous and greens. Additional recipe ideas on our website, with additional ideas here,  here, and here. Store in a plastic bag in the refrigerator – they can keep that way for weeks!

Scunions – What’s a scunion? We grow two types of spring onions; most of the ones that you get are immature onions. The ones this week are a little different; they’re the sprouts that you get from planting onions that are past their prime, just like how we plant “old” garlic and potatoes to get a new crop. We call these scallion-like onions “scunions” (more about them here, though they have a different explanation for the name). They act just like scallions/green onions or spring onions (more about the differences here) – perfect for scallion pancakes, charring (with salad or pasta), tabbouleh, rutabaga home fries, or any of the dishes on this list.

*Click on produce above for Recipes

Veggie Tips

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!). 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 in the CSA member store.

Joi Choi – Joi choi is the bok choi variety with thick, crunchy, white stems and spinach-like leaves. It makes a great stir-fry (add your scunions!), and is good in soups and with noodles. It can also be enjoyed raw in a salad (we’ve got several ideas on our website) or pesto. You can find other suggested cooking methods on this list. Store in the refrigerator in a bag.

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 Gold Nugget (light orange, bumpy skin) or Tango (deep orange, smooth skin) 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.

Red Russian Kale – A soft, tender kale with a sweet taste, perfect for any and all kale dishes. Lots of kale ideas on our website, including the Recipe of the Week, this soup, pasta, and polenta. Make a salad with apples and cheese or quinoa, sauté, or add to soup or pizza. Don’t discard the sweet and beautiful purple/red stems! You can add them a little earlier in the cooking process, or save them for something different, like pickles. Try this recipe for Japanese-style pickles. Store in the refrigerator in a bag. We do our best to avoid picking produce with aphids, but you may find some on your kale. Aphids are unappetizing but your greens are perfectly safe to eat and can be easily salvaged. Instead of washing with plain water, swish them around in cold water that has a drop of soap or pinch of salt added. The salt or soap reduce the surface tension the aphids use to connect to the leaves. Leave the greens in the cold water for a few minutes, swish them around, use your fingers to rub off the aphids, then drain and rinse the greens.

Rutabaga – Long-time CSA members know that we’re rutabaga fans, and many of you have come to love them. Here’s what we’ve previously heard from y’all:

• Roasted: “I peel it, cut it in half and then slice into about 1/4″ to 1/2″ half-moons. I toss them with olive oil and salt and put it under the broiler until soft and sweet.” Another member recommended this recipe with maple syrup and thyme.
• Dessert: “We just made this recipe this morning, but as muffins (bake 25 min at 375 in oiled muffin tin, skip the sugar topping), and it was fabulous and totally different from anything else we’ve ever done with rutabaga.” Gluten free? Try this version. There are other cake and muffin recipes out there too.
• Soup – try the Recipe of the Week!
• Other CSA members swap out rutabaga for potatoes in soups, potato salad, mashed potatoes (using half potatoes), home fries (with your scunion tops), and hassleback potatoes. They can also substitute for parsnips or sweet potatoes.

Roasting is one of the most popular ways to enjoy them – as addition to a pan of roasted vegetables or roasted on their own too, cubed or as “fries.” Add your seasoning of preference, smoked paprika and thyme being two great ideas. You can get a rundown of other basic cooking methods here or here. They can easily substitute for potatoes, sweet potatoes, winter squash, turnips, and parsnips in any recipe, and are great in soups and stews or a mash (which can also include carrots, potatoes, or carrots and potatoes). You can also eat them raw (you can also make a salad with carrots, kale, or apples and dill). Two other ideas: orzo with brown butter and dill or a salad with couscous and greens. Additional recipe ideas on our website, with additional ideas here,  here, and here. Store in a plastic bag in the refrigerator – they can keep that way for weeks!

Scunions – What’s a scunion? We grow two types of spring onions; most of the ones that you get are immature onions. The ones this week are a little different; they’re the sprouts that you get from planting onions that are past their prime, just like how we plant “old” garlic and potatoes to get a new crop. We call these scallion-like onions “scunions” (more about them here, though they have a different explanation for the name). They act just like scallions/green onions or spring onions (more about the differences here) – perfect for scallion pancakes, charring (with salad or pasta), tabbouleh, rutabaga home fries, or any of the dishes on this list.

*Click on produce above for Recipes

Veggie Tips

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!). 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 in the CSA member store.

Joi Choi – Joi choi is the bok choi variety with thick, crunchy, white stems and spinach-like leaves. It makes a great stir-fry (add your scunions!), and is good in soups and with noodles. It can also be enjoyed raw in a salad (we’ve got several ideas on our website) or pesto. You can find other suggested cooking methods on this list. Store in the refrigerator in a bag.

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 Gold Nugget (light orange, bumpy skin) or Tango (deep orange, smooth skin) 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.

Red Russian Kale – A soft, tender kale with a sweet taste, perfect for any and all kale dishes. Lots of kale ideas on our website, including the Recipe of the Week, this soup, pasta, and polenta. Make a salad with apples and cheese or quinoa, sauté, or add to soup or pizza. Don’t discard the sweet and beautiful purple/red stems! You can add them a little earlier in the cooking process, or save them for something different, like pickles. Try this recipe for Japanese-style pickles. Store in the refrigerator in a bag. We do our best to avoid picking produce with aphids, but you may find some on your kale. Aphids are unappetizing but your greens are perfectly safe to eat and can be easily salvaged. Instead of washing with plain water, swish them around in cold water that has a drop of soap or pinch of salt added. The salt or soap reduce the surface tension the aphids use to connect to the leaves. Leave the greens in the cold water for a few minutes, swish them around, use your fingers to rub off the aphids, then drain and rinse the greens.

Rutabaga – Long-time CSA members know that we’re rutabaga fans, and many of you have come to love them. Here’s what we’ve previously heard from y’all:

• Roasted: “I peel it, cut it in half and then slice into about 1/4″ to 1/2″ half-moons. I toss them with olive oil and salt and put it under the broiler until soft and sweet.” Another member recommended this recipe with maple syrup and thyme.
• Dessert: “We just made this recipe this morning, but as muffins (bake 25 min at 375 in oiled muffin tin, skip the sugar topping), and it was fabulous and totally different from anything else we’ve ever done with rutabaga.” Gluten free? Try this version. There are other cake and muffin recipes out there too.
• Soup – try the Recipe of the Week!
• Other CSA members swap out rutabaga for potatoes in soups, potato salad, mashed potatoes (using half potatoes), home fries (with your scunion tops), and hassleback potatoes. They can also substitute for parsnips or sweet potatoes.

Roasting is one of the most popular ways to enjoy them – as addition to a pan of roasted vegetables or roasted on their own too, cubed or as “fries.” Add your seasoning of preference, smoked paprika and thyme being two great ideas. You can get a rundown of other basic cooking methods here or here. They can easily substitute for potatoes, sweet potatoes, winter squash, turnips, and parsnips in any recipe, and are great in soups and stews or a mash (which can also include carrots, potatoes, or carrots and potatoes). You can also eat them raw (you can also make a salad with carrots, kale, or apples and dill). Two other ideas: orzo with brown butter and dill or a salad with couscous and greens. Additional recipe ideas on our website, with additional ideas here,  here, and here. Store in a plastic bag in the refrigerator – they can keep that way for weeks!

Scunions – What’s a scunion? We grow two types of spring onions; most of the ones that you get are immature onions. The ones this week are a little different; they’re the sprouts that you get from planting onions that are past their prime, just like how we plant “old” garlic and potatoes to get a new crop. We call these scallion-like onions “scunions” (more about them here, though they have a different explanation for the name). They act just like scallions/green onions or spring onions (more about the differences here) – perfect for scallion pancakes, charring (with salad or pasta), tabbouleh, rutabaga home fries, or any of the dishes on this list.