What’s in my box this week?

Click on your delivery date to see what is in your box this week. Note that the web site is updated daily to reflect the NEXT day’s deliveries but before that, will show the information from the previous week. You can check an earlier day in the week to get an idea of what will be in your box, but the contents of your box may be different as the box contents frequently change between days.

*Click on produce above for Recipes

Veggie Tips

Bok Choi – We grow three types of bok choi: the large white-stemmed (joi choi), the shorter green-stemmed (mei qing, or Shanghai), and purple. All have different shapes but are equally delicious with crunchy stems and soft leaves. The bigger variety could even be used like lettuce wraps.  Bok choi makes a great stir-fry and CSA members have recommended grilling their choi (“cut in half, grilled with sesame oil and sprinkled with sesame seeds and salt”). If you don’t have a grill, you can use a cast iron! It can also be enjoyed raw in a salad (we’ve got several ideas on our website or try this one with couscous and pomegranates) or pesto and is good in soups (try tortilla stew or pasta e fagioli) and with noodles (or pasta – see the Recipe of the Week). Other ideas: miso soup, lentil soup, noodles, curry, sautéed with potatoes, or with roasted kabocha. Store in the refrigerator in a bag.

Broccoli Rabe – Also spelled “raab” and sometimes called rapini, it is more closely related to turnips, thus tastes like turnip greens, not like broccoli. You can also use it raw in a salad. For cooking, it’s often recommended that you first blanch and then sauté, but we find that blanching isn’t necessary (ours isn’t that bitter!) and you can skip that step and just sauté. You can substitute it for any hearty greens, especially the more tender greens like chard and mustard greens. Additional ideas: pesto, gratin, shakshuka, with roasted potatoes, risotto, raw in a salad, in a sandwich, quesadillas, in a soup (lentil or bean), with tofu, with farro, twice cooked, or with pasta. Lots more ideas here, here, or on this page, or use rabe in any hearty green recipe on our website. Store in the refrigerator in a bag. It has a shorter life span than some greens, so plan to use sooner.

Kabocha Squash – We love kabocha for its rich, sweet taste, almost like a sweet potato. It is excellent roasted, and can also be simmered, cooked in soups (with bok choi) and curries, steamed, mashed, stir-fried (with bok choi!), sautéed, grilled, braised, and more. You can swap kabocha for pumpkin (or kuri) in any recipe and makes excellent desserts, including pie, tarts, and pudding cakes. Additional recipe ideas on our website. The skin is edible and does not need to be removed. The squash can have some bumps on the outside. These are purely cosmetic and don’t impact the taste or quality of the squash, though perhaps skip eating those. Kabocha can be stored in a cool, dry place, but make sure to check for scratches or nicks in the skin – those won’t last as long!

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. Sturdier lettuce varieties are great in a stir-fry!

Napa Cabbage – Napa cabbage is softer and sweeter than green cabbage, more similar to bok choi, thus is a great option for raw dishes, especially slaw, as well as soups and stir-fries (add other greens too). You can use it in any “regular” cabbage recipe (ideas here on our website) just cook it for less time or use a choi recipe. But it can be fun to make something specific to Napa cabbage, and options abound. Some ideas: braised with mushrooms, with noodles, okonomiyaki (Japanese savory pancakes) or baechujeon (Korean pancakes), Caesar salad, a wedge salad, fried rice, biryani, blackened with miso or butter sauce, roasted (with sesame sauce or pomegranate seeds), with beans and cilantro, kimchi, or a quick pickle (Japanese or Taiwanese). There are even more ideas on this list. It can last for about two weeks if stored in a bag in the fridge. If you use your cabbage for multiple dishes, you can peel leaves off the outside or cut, but make sure to wrap it up well before returning to the fridge.

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

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several recipe ideas on our website.

*Click on produce above for Recipes

Veggie Tips

Bok Choi – We grow three types of bok choi: the large white-stemmed (joi choi), the shorter green-stemmed (mei qing, or Shanghai), and purple. All have different shapes but are equally delicious with crunchy stems and soft leaves. The bigger variety could even be used like lettuce wraps.  Bok choi makes a great stir-fry and CSA members have recommended grilling their choi (“cut in half, grilled with sesame oil and sprinkled with sesame seeds and salt”). If you don’t have a grill, you can use a cast iron! It can also be enjoyed raw in a salad (we’ve got several ideas on our website or try this one with couscous and pomegranates) or pesto and is good in soups (try tortilla stew or pasta e fagioli) and with noodles (or pasta – see the Recipe of the Week). Other ideas: miso soup, lentil soup, noodles, curry, sautéed with potatoes, or with roasted kabocha. Store in the refrigerator in a bag.

Broccoli Rabe – Also spelled “raab” and sometimes called rapini, it is more closely related to turnips, thus tastes like turnip greens, not like broccoli. You can also use it raw in a salad. For cooking, it’s often recommended that you first blanch and then sauté, but we find that blanching isn’t necessary (ours isn’t that bitter!) and you can skip that step and just sauté. You can substitute it for any hearty greens, especially the more tender greens like chard and mustard greens. Additional ideas: roasted with oranges, pesto, gratin, shakshuka, with roasted potatoes, risotto, in a sandwich, quesadillas, in a soup (lentil or bean), with tofu, with farro, twice cooked, or with pasta. Lots more ideas here, here, or on this page, or use rabe in any hearty green recipe on our website. Store in the refrigerator in a bag. It has a shorter life span than some greens, so plan to use sooner.

Frisée – This week, you’re getting a gorgeous head of frisée! Also called “curly endive” it’s got fun, frilly leaves, and a slightly bitter flavor that pairs well with strong, bold flavors (cheese, vinaigrettes, dried fruit, cured meats, eggs, etc.). Oranges too! It’s most commonly used in salad mixes – see here for some salad ideas – but it’s been so mellow and tasty that we’ve been having a lot of frisée-only salads! We encourage you to enjoy it raw, but it can also be wilted (make a warm salad!) or sautéed to mellow its bitterness, or added to soups or stir-fries. A CSA member reported that they grilled it (cut into quarters, put a little olive oil and salt, grilled a few minutes on each side, then added vinaigrette). You can use it like escarole, another member of the endive/chicory family. Store in a bag in the refrigerator.

Kabocha Squash – We love kabocha for its rich, sweet taste, almost like a sweet potato. It is excellent roasted, and can also be simmered, cooked in soups (with bok choi) and curries, steamed, mashed, stir-fried (with bok choi!), sautéed, grilled, braised, and more. You can swap kabocha for pumpkin (or kuri) in any recipe and makes excellent desserts, including pie, tarts, and pudding cakes. Additional recipe ideas on our website. The skin is edible and does not need to be removed. The squash can have some bumps on the outside. These are purely cosmetic and don’t impact the taste or quality of the squash, though perhaps skip eating those. Kabocha can be stored in a cool, dry place, but make sure to check for scratches or nicks in the skin – those won’t last as long!

Napa Cabbage – Napa cabbage is softer and sweeter than green cabbage, more similar to bok choi, thus is a great option for raw dishes, especially slaw, as well as soups and stir-fries (add other greens too). You can use it in any “regular” cabbage recipe (ideas here on our website) just cook it for less time or use a choi recipe. But it can be fun to make something specific to Napa cabbage, and options abound. Some ideas: braised with mushrooms, with noodles, okonomiyaki (Japanese savory pancakes) or baechujeon (Korean pancakes), Caesar salad, a wedge salad, fried rice, biryani, blackened with miso or butter sauce, roasted, with beans and cilantro, kimchi, or a quick pickle (Japanese or Taiwanese). There are even more ideas on this list. It can last for about two weeks if stored in a bag in the fridge. If you use your cabbage for multiple dishes, you can peel leaves off the outside or cut, but make sure to wrap it up well before returning to the fridge.

Oranges – Full Belly Farm navel oranges. They’re best stored in the refrigerator (in a bag and/or your crisper drawer) for maximum freshness, but are fine on the counter (out of direct sunlight) for a few days. They’re excellent snacking oranges or added to salads, but if you don’t like them fresh (somehow!) you can use them (and/or the zest!) for baked goods.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several recipe ideas on our website.

*Click on produce above for Recipes

Veggie Tips

Bok Choi – We grow three types of bok choi: the large white-stemmed (joi choi), the shorter green-stemmed (mei qing, or Shanghai), and purple. All have different shapes but are equally delicious with crunchy stems and soft leaves. The bigger variety could even be used like lettuce wraps.  Bok choi makes a great stir-fry and CSA members have recommended grilling their choi (“cut in half, grilled with sesame oil and sprinkled with sesame seeds and salt”). If you don’t have a grill, you can use a cast iron! It can also be enjoyed raw in a salad (we’ve got several ideas on our website or try this one with couscous and pomegranates) or pesto and is good in soups (try tortilla stew or pasta e fagioli) and with noodles (or pasta – see the Recipe of the Week). Other ideas: miso soup, lentil soup, noodles, curry, sautéed with potatoes, or with roasted kabocha. Store in the refrigerator in a bag.

Broccoli Rabe – Also spelled “raab” and sometimes called rapini, it is more closely related to turnips, thus tastes like turnip greens, not like broccoli. You can also use it raw in a salad. For cooking, it’s often recommended that you first blanch and then sauté, but we find that blanching isn’t necessary (ours isn’t that bitter!) and you can skip that step and just sauté. You can substitute it for any hearty greens, especially the more tender greens like chard and mustard greens. Additional ideas: pesto, gratin, shakshuka, with roasted potatoes, risotto, raw in a salad, in a sandwich, quesadillas, in a soup (lentil or bean), with tofu, with farro, twice cooked, or with pasta. Lots more ideas here, here, or on this page, or use rabe in any hearty green recipe on our website. Store in the refrigerator in a bag. It has a shorter life span than some greens, so plan to use sooner.

Kabocha Squash – We love kabocha for its rich, sweet taste, almost like a sweet potato. It is excellent roasted, and can also be simmered, cooked in soups (with bok choi) and curries, steamed, mashed, stir-fried (with bok choi!), sautéed, grilled, braised, and more. You can swap kabocha for pumpkin (or kuri) in any recipe and makes excellent desserts, including pie, tarts, and pudding cakes. Additional recipe ideas on our website. The skin is edible and does not need to be removed. The squash can have some bumps on the outside. These are purely cosmetic and don’t impact the taste or quality of the squash, though perhaps skip eating those. Kabocha can be stored in a cool, dry place, but make sure to check for scratches or nicks in the skin – those won’t last as long!

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. Sturdier lettuce varieties are great in a stir-fry!

Napa Cabbage – Napa cabbage is softer and sweeter than green cabbage, more similar to bok choi, thus is a great option for raw dishes, especially slaw, as well as soups and stir-fries (add other greens too). You can use it in any “regular” cabbage recipe (ideas here on our website) just cook it for less time or use a choi recipe. But it can be fun to make something specific to Napa cabbage, and options abound. Some ideas: braised with mushrooms, with noodles, okonomiyaki (Japanese savory pancakes) or baechujeon (Korean pancakes), Caesar salad, a wedge salad, fried rice, biryani, blackened with miso or butter sauce, roasted (with sesame sauce or pomegranate seeds), with beans and cilantro, kimchi, or a quick pickle (Japanese or Taiwanese). There are even more ideas on this list. It can last for about two weeks if stored in a bag in the fridge. If you use your cabbage for multiple dishes, you can peel leaves off the outside or cut, but make sure to wrap it up well before returning to the fridge.

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

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several recipe ideas on our website.

*Click on produce above for Recipes

Veggie Tips

Bok Choi – We grow three types of bok choi: the large white-stemmed (joi choi), the shorter green-stemmed (mei qing, or Shanghai), and purple. All have different shapes but are equally delicious with crunchy stems and soft leaves. The bigger variety could even be used like lettuce wraps.  Bok choi makes a great stir-fry and CSA members have recommended grilling their choi (“cut in half, grilled with sesame oil and sprinkled with sesame seeds and salt”). If you don’t have a grill, you can use a cast iron! It can also be enjoyed raw in a salad (we’ve got several ideas on our website or try this one with couscous and pomegranates) or pesto and is good in soups (try tortilla stew or pasta e fagioli) and with noodles (or pasta – see the Recipe of the Week). Other ideas: miso soup, lentil soup, noodles, curry, sautéed with potatoes, or with roasted kabocha. Store in the refrigerator in a bag.

Broccoli Rabe – Also spelled “raab” and sometimes called rapini, it is more closely related to turnips, thus tastes like turnip greens, not like broccoli. You can also use it raw in a salad. For cooking, it’s often recommended that you first blanch and then sauté, but we find that blanching isn’t necessary (ours isn’t that bitter!) and you can skip that step and just sauté. You can substitute it for any hearty greens, especially the more tender greens like chard and mustard greens. Additional ideas: roasted with oranges, pesto, gratin, shakshuka, with roasted potatoes, risotto, in a sandwich, quesadillas, in a soup (lentil or bean), with tofu, with farro, twice cooked, or with pasta. Lots more ideas here, here, or on this page, or use rabe in any hearty green recipe on our website. Store in the refrigerator in a bag. It has a shorter life span than some greens, so plan to use sooner.

Kabocha Squash – We love kabocha for its rich, sweet taste, almost like a sweet potato. It is excellent roasted, and can also be simmered, cooked in soups (with bok choi) and curries, steamed, mashed, stir-fried (with bok choi!), sautéed, grilled, braised, and more. You can swap kabocha for pumpkin (or kuri) in any recipe and makes excellent desserts, including pie, tarts, and pudding cakes. Additional recipe ideas on our website. The skin is edible and does not need to be removed. The squash can have some bumps on the outside. These are purely cosmetic and don’t impact the taste or quality of the squash, though perhaps skip eating those. Kabocha can be stored in a cool, dry place, but make sure to check for scratches or nicks in the skin – those won’t last as long!

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. Sturdier lettuce varieties are great in a stir-fry!

Napa Cabbage – Napa cabbage is softer and sweeter than green cabbage, more similar to bok choi, thus is a great option for raw dishes, especially slaw, as well as soups and stir-fries (add other greens too). You can use it in any “regular” cabbage recipe (ideas here on our website) just cook it for less time or use a choi recipe. But it can be fun to make something specific to Napa cabbage, and options abound. Some ideas: braised with mushrooms, with noodles, okonomiyaki (Japanese savory pancakes) or baechujeon (Korean pancakes), Caesar salad, a wedge salad, fried rice, biryani, blackened with miso or butter sauce, roasted, with beans and cilantro, kimchi, or a quick pickle (Japanese or Taiwanese). There are even more ideas on this list. It can last for about two weeks if stored in a bag in the fridge. If you use your cabbage for multiple dishes, you can peel leaves off the outside or cut, but make sure to wrap it up well before returning to the fridge.

Oranges – Full Belly Farm navel oranges. They’re best stored in the refrigerator (in a bag and/or your crisper drawer) for maximum freshness, but are fine on the counter (out of direct sunlight) for a few days. They’re excellent snacking oranges or added to salads, but if you don’t like them fresh (somehow!) you can use them (and/or the zest!) for baked goods.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several recipe ideas on our website.

*Click on produce above for Recipes

Veggie Tips

Bok Choi – We grow three types of bok choi: the large white-stemmed (joi choi), the shorter green-stemmed (mei qing, or Shanghai), and purple. All have different shapes but are equally delicious with crunchy stems and soft leaves. The bigger variety could even be used like lettuce wraps.  Bok choi makes a great stir-fry and CSA members have recommended grilling their choi (“cut in half, grilled with sesame oil and sprinkled with sesame seeds and salt”). If you don’t have a grill, you can use a cast iron! It can also be enjoyed raw in a salad (we’ve got several ideas on our website or try this one with couscous and pomegranates) or pesto and is good in soups (try tortilla stew or pasta e fagioli) and with noodles (or pasta – see the Recipe of the Week). Other ideas: miso soup, lentil soup, noodles, curry, sautéed with potatoes, or with roasted kabocha. Store in the refrigerator in a bag.

Kabocha Squash – We love kabocha for its rich, sweet taste, almost like a sweet potato. It is excellent roasted, and can also be simmered, cooked in soups (with bok choi) and curries, steamed, mashed, stir-fried (with bok choi!), sautéed, grilled, braised, and more. You can swap kabocha for pumpkin (or kuri) in any recipe and makes excellent desserts, including pie, tarts, and pudding cakes. Additional recipe ideas on our website. The skin is edible and does not need to be removed. The squash can have some bumps on the outside. These are purely cosmetic and don’t impact the taste or quality of the squash, though perhaps skip eating those. Kabocha can be stored in a cool, dry place, but make sure to check for scratches or nicks in the skin – those won’t last as long!

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. Sturdier lettuce varieties are great in a stir-fry!

Mizuna – Mizuna is a member of the mustard family but is much more mild and sweet than some of the other mustard varieties. We grow the green and red/purple varieties. It is often incorporated into salad mixes and enjoyed raw but can also be cooked. In Japan, it’s rarely eaten raw and instead is usually stir-fried, sautéed, simmered, or added to soups. When using in hot dishes, the leaves should be added at the end of cooking so the leaves can wilt. Like spinach or arugula, mizuna will shrink quite a bit when cooked. This webpage has a very helpful list of cooking methods and recipe ideas. For a few ideas: with roasted squash (and farro or chickpeas), pesto, Japanese potato nimono, a stir-fry with bok choy, in miso soup, or a salad with potatoes, radishes, apples, or peanuts.  Store in the refrigerator in a bag that will keep it from wilting.

Napa Cabbage – Napa cabbage is softer and sweeter than green cabbage, more similar to bok choi, thus is a great option for raw dishes, especially slaw, as well as soups and stir-fries (add other greens too). You can use it in any “regular” cabbage recipe (ideas here on our website) just cook it for less time or use a choi recipe. But it can be fun to make something specific to Napa cabbage, and options abound. Some ideas: braised with mushrooms, with noodles, okonomiyaki (Japanese savory pancakes) or baechujeon (Korean pancakes), Caesar salad, a wedge salad, fried rice, biryani, blackened with miso or butter sauce, roasted, with beans and cilantro, kimchi, or a quick pickle (Japanese or Taiwanese). There are even more ideas on this list. It can last for about two weeks if stored in a bag in the fridge. If you use your cabbage for multiple dishes, you can peel leaves off the outside or cut, but make sure to wrap it up well before returning to the fridge.

Oranges – Full Belly Farm navel oranges. They’re best stored in the refrigerator (in a bag and/or your crisper drawer) for maximum freshness, but are fine on the counter (out of direct sunlight) for a few days. They’re excellent snacking oranges or added to salads, but if you don’t like them fresh (somehow!) you can use them (and/or the zest!) for baked goods.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several recipe ideas on our website.