What’s in my box this week?

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

*Click on produce above for Recipes

Flower of the Week: Canterbury Bells

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend every other day. 

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

Veggie Tips

Beets – Separate the roots from the greens when you get home and store both in bags. Don’t discard the greens; they’re very similar to chard, just a little heartier. The greens can be sautéed (try Sicilian style with raisins and pine nuts, or add roasted beets), added to soup, pickled, made into a pesto, yogurt sauce, or add them to pasta, omelets/frittatas, and more (check out this list). You can also cook your beet greens with the roots like in the Recipe of the Week, soup (beans or grains) or quinoa salad.The greens can be made into chips or fried (tempura) or mixed with carrot greens in a soup or salad. The roots are infinitely adaptable (so many recipe ideas on our website) and this list and this list provide rundowns on the various ways to prepare them. Roasting takes the longest but will yield the most flavorful and sweetest results. Beets even make great desserts. Several CSA members have told us they make brownies!

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, and goes well with kale and cabbage. Try charring it! We have lots of ideas on our website’s cabbage page, and there are more on this page. And share your favorite cabbage recipes with us! A CSA member shared that they like this cabbage and beet green recipe. 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.

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.

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

Dino Kale – Whether you call it dino kale, lacinato, Tuscan, Italian kale, cavolo nero, and or one of its many other names, it’s a great kale variety. While this kale generally is a great choice for raw kale salads, late spring kale can be a bit peppery, so we recommend cooking it: sauté, braise, grill, or even roast. Recipes often say to discard the stems. Don’t! The stems are sweet and often are quite tender. You can just add those parts to the pan first, or save them to cook separately (even in a pesto), or even snack on them raw. We have many more ideas on our website.

New Potatoes – It is CRUCIAL that you keep them refrigerated, as you would any highly perishable produce. The skins are very thin and fragile and might get a little scuffed in the harvesting and washing process. If you’re new to new potatoes, or need a reminder, read all about them here. They have less starch and more water than older potatoes so they’re very creamy. They can be used as you would any “less-new” potato but new potatoes are something special, so at least once in the next few times you get potatoes, have them somewhat plain to really appreciate their freshness. They can be steamed, sautéed, boiled, roasted, and grilled; this website has tips for any of those basic preparation methods. We love them steamed, boiled, roasted, and in potato salad. Maybe add cilantro? Or add to a soup with some of your greens? You can find additional recipe suggestions here and on our website.

Strawberries – You probably don’t need any recipe ideas! Though we do have some on our website. A couple tips: we know that the berries are getting to you pretty soon after we harvest them so they’re more ripe than berries you might’ve gotten at the store. Store in the refrigerator if not eating immediately. Don’t wash them before storing, because it’ll make them go bad more quickly, but do wash them before eating to wash off any grit. Strawberries are available the CSA member store if you want to add more to a future week. We anticipate having them for two weeks more, weather dependent.

*Click on produce above for Recipes

Flower of the Week: Canterbury Bells

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend every other day. 

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

Veggie Tips

Beets – Separate the roots from the greens when you get home and store both in bags. Don’t discard the greens; they’re very similar to chard, just a little heartier. The greens can be sautéed (try Sicilian style with raisins and pine nuts, or add roasted beets), added to soup, pickled, made into a pesto, yogurt sauce, or add them to pasta, omelets/frittatas, and more (check out this list). You can also cook your beet greens with the roots like in the Recipe of the Week, soup (beans or grains) or quinoa salad.The greens can be made into chips or fried (tempura) or mixed with carrot greens in a soup or salad. The roots are infinitely adaptable (so many recipe ideas on our website) and this list and this list provide rundowns on the various ways to prepare them. Roasting takes the longest but will yield the most flavorful and sweetest results. Beets even make great desserts. Several CSA members have told us they make brownies!

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, and goes well with kale and cabbage and beets (make borscht!). Try charring it using your stove or oven! We have lots of ideas on our website’s cabbage page, and there are more on this page. And share your favorite cabbage recipes with us! A CSA member shared that they like this cabbage and beet green recipe. 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.

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.

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

Dino Kale – Whether you call it dino kale, lacinato, Tuscan, Italian kale, cavolo nero, and or one of its many other names, it’s a great kale variety. While this kale generally is a great choice for raw kale salads, late spring kale can be a bit peppery, so we recommend cooking it: sauté, braise, grill, or even roast. Recipes often say to discard the stems. Don’t! The stems are sweet and often are quite tender. You can just add those parts to the pan first, or save them to cook separately (even in a pesto), or even snack on them raw. We have many more ideas on our website.

New Potatoes – It is CRUCIAL that you keep them refrigerated, as you would any highly perishable produce. The skins are very thin and fragile and might get a little scuffed in the harvesting and washing process. If you’re new to new potatoes, or need a reminder, read all about them here. They have less starch and more water than older potatoes so they’re very creamy. They can be used as you would any “less-new” potato but new potatoes are something special, so at least once in the next few times you get potatoes, have them somewhat plain to really appreciate their freshness. They can be steamed, sautéed, boiled, roasted, and grilled; this website has tips for any of those basic preparation methods. We love them steamed, boiled, roasted, and in potato salad. Maybe add cilantro? Or add to a soup with some of your greens? You can find additional recipe suggestions here and on our website.

Strawberries – You probably don’t need any recipe ideas! Though we do have some on our website. A couple tips: we know that the berries are getting to you pretty soon after we harvest them so they’re more ripe than berries you might’ve gotten at the store. Store in the refrigerator if not eating immediately. Don’t wash them before storing, because it’ll make them go bad more quickly, but do wash them before eating to wash off any grit. Strawberries are available the CSA member store if you want to add more to a future week. We anticipate having them for two weeks more, weather dependent.

*Click on produce above for Recipes

Flower of the Week: Canterbury Bells

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend every other day. 

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

Veggie Tips

Beets – Separate the roots from the greens when you get home and store both in bags. Don’t discard the greens; they’re very similar to chard, just a little heartier. The greens can be sautéed (try Sicilian style with raisins and pine nuts, or add roasted beets), added to soup, pickled, made into a pesto, yogurt sauce, or add them to pasta, omelets/frittatas, and more (check out this list). You can also cook your beet greens with the roots like in the Recipe of the Week, soup (beans or grains) or quinoa salad.The greens can be made into chips or fried (tempura) or mixed with carrot greens in a soup or salad. The roots are infinitely adaptable (so many recipe ideas on our website) and this list and this list provide rundowns on the various ways to prepare them. Some of the beets are growing to a slightly formidable size – it you get a large beet, you’ll just need to cut it into smaller pieces before cooking. Roasting takes the longest but will yield the most flavorful and sweetest results. Beets even make great desserts. Several CSA members have told us they make brownies!

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, and goes well with kale and cabbage and beets (make borscht!). Try charring it using your stove or oven! We have lots of ideas on our website’s cabbage page, and there are more on this page. And share your favorite cabbage recipes with us! A CSA member shared that they like this cabbage and beet green recipe. 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.

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.

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

Dino Kale – Whether you call it dino kale, lacinato, Tuscan, Italian kale, cavolo nero, and or one of its many other names, it’s a great kale variety. While this kale generally is a great choice for raw kale salads, late spring kale can be a bit peppery, so we recommend cooking it: sauté, braise, grill, or even roast. Recipes often say to discard the stems. Don’t! The stems are sweet and often are quite tender. You can just add those parts to the pan first, or save them to cook separately (even in a pesto), or even snack on them raw. We have many more ideas on our website.

New Potatoes – It is CRUCIAL that you keep them refrigerated, as you would any highly perishable produce. The skins are very thin and fragile and might get a little scuffed in the harvesting and washing process. If you’re new to new potatoes, or need a reminder, read all about them here. They have less starch and more water than older potatoes so they’re very creamy. They can be used as you would any “less-new” potato but new potatoes are something special, so at least once in the next few times you get potatoes, have them somewhat plain to really appreciate their freshness. They can be steamed, sautéed, boiled, roasted, and grilled; this website has tips for any of those basic preparation methods. We love them steamed, boiled, roasted, and in potato salad. Maybe add cilantro? Or add to a soup with some of your greens? You can find additional recipe suggestions here and on our website.

Strawberries – You probably don’t need any recipe ideas! Though we do have some on our website. A couple tips: we know that the berries are getting to you pretty soon after we harvest them so they’re more ripe than berries you might’ve gotten at the store. Store in the refrigerator if not eating immediately. Don’t wash them before storing, because it’ll make them go bad more quickly, but do wash them before eating to wash off any grit. Strawberries are available the CSA member store if you want to add more to a future week. We anticipate having them for two weeks more, weather dependent.

*Click on produce above for Recipes

Flower of the Week: Sweet William

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend every other day. 

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

Veggie Tips

Apriums – Our first stone fruit of the year and we’re including a small amount in your boxes this week. These are the Tasty Rich variety. Apriums are a plum-apricot hybrid, about 75% apricot/25% plum (pluots have the opposite ratio – more about the hybrid fruit here and here), and taste very similar to apricots, with a slightly firmer texture due to the plum genetics (though none of the plum tartness). This variety falls off the tree before they’re ripe, so we have to pick them a little early. They’ll ripen quickly on the counter – put them stem-side down on a plate, not in the sun. They don’t need to be squishy to taste good, we prefer them slightly firm. They’re great raw (plain or added to yogurt, oatmeal, overnight oats, ice cream, salads, or sandwiches), or you can grill them, add them to baked goods, or even a stir-fry (with cabbage or bok choi)!

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

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.

Dill – It’s easy to use it all up in one particularly herb-heavy dish (like the Recipe of the Week, kuku sabzi, dill pesto, sauce, or add to rice), but if you’re using small amounts the best way to keep it fresh is to store it in the refrigerator in a glass of water covered with a bag, or with a paper towel in a plastic bag. Don’t wash the dill until you’re going to use it; you don’t want it to dry out but excess moisture will make it go bad. If you really want to extend the time you have for your dill, you can dry or freeze it. Dill is a good addition to yogurt sauces, carrots, turnips, and new potatoes. We have many good recipes on our website and you can find additional ideas here.

Hakurei Turnips – These farm favorites go by several other names: salad turnips, Tokyo turnips, and Japanese turnips. They’re called salad turnips because they have a sweet flavor and taste good raw. They have thin, tender skins; you don’t need to peel. They can also be cooked: roasted (add dill!), sautéed, boiled, grilled, steamed, mashed. You can use them anywhere you’d use radishes, though they don’t have any of the heat of a radish. Don’t discard the greens; they are tender and soft, with a mild taste. Direct quote from one of our owners, Andrew: “they’re the best part! And really good for you.” You can cook the greens with the turnips (sautéed, pan-roasted, or oven roasted) or use them raw anywhere you’d use arugula or spinach. Maybe mix them with potatoes? Here’s a salad recipe or you can sauté them together. To store: remove the greens and store the greens and roots in separate plastic bags in the fridge. The greens will last up to a week, but the roots have a much longer shelf-life. Check out the recipes on our website including a delicious miso turnip recipe; a CSA member says that she always makes it when she gets turnips in her box.

Napa Cabbage – Napa cabbage has the perfect mix of crunchy and soft textures that makes it so good raw or cooked. You can use it in the place of “regular” cabbage, but it’s more delicate and has a higher water content and acts much more like bok choi. It’s popular in stir-fries and slaws (like the Recipe of the Week), and we have several ideas for both preparation styles on our website (plus other recipes too). Some ideas: soups and stir-fries (add other greens too), braised with mushrooms, with noodles, okonomiyaki (Japanese savory pancakes) or baechujeon (Korean pancakes), Caesar salad, fried rice, biryani, blackened with miso or butter sauce, roasted, with beans and cilantro, kimchi, or a quick pickle (Japanese or Taiwanese). There are even more ideas on this list. It can last for about two weeks if stored in a bag in the fridge. If you use your cabbage for multiple dishes, you can peel leaves off the outside or cut, but make sure to wrap it up well before returning to the fridge.

New Potatoes – It is CRUCIAL that you keep them refrigerated, as you would any highly perishable produce. The skins are very thin and fragile and might get a little scuffed in the harvesting and washing process. If you’re new to new potatoes, or need a reminder, read all about them here. They have less starch and more water than older potatoes so they’re very creamy. They can be used as you would any “less-new” potato but new potatoes are something special, so at least once in the next few times you get potatoes, have them somewhat plain to really appreciate their freshness. They can be steamed, sautéed, boiled, roasted, and grilled; this website has tips for any of those basic preparation methods. Maybe mix them with your turnips in a salad or sauté? Dru’s favorite way to enjoy them is to steam or boil and then smash on her plate with a fork. We love them roasted too and in potato salad. Definitely consider adding dill. You can find additional recipe suggestions here and on our website.

*Click on produce above for Recipes

Flower of the Week: Sunflowers

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend daily or every other day. 

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

Veggie Tips

Apriums – Our first stone fruit of the year and we’re including a small amount in your boxes this week. These are the Tasty Rich variety. Apriums are a plum-apricot hybrid, about 75% apricot/25% plum (pluots have the opposite ratio – more about the hybrid fruit here and here), and taste very similar to apricots, with a slightly firmer texture due to the plum genetics (though none of the plum tartness). This variety falls off the tree before they’re ripe, so we have to pick them a little early. They’ll ripen quickly on the counter – put them stem-side down on a plate, not in the sun. They don’t need to be squishy to taste good, we prefer them slightly firm. They’re great raw (plain or added to yogurt, oatmeal, overnight oats, ice cream, salads, or sandwiches), or you can grill them, add them to baked goods, or even a stir-fry (with cabbage or bok choi)!

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

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.

Dill – It’s easy to use it all up in one particularly herb-heavy dish (like the Recipe of the Week, kuku sabzi, dill pesto, sauce, or add to rice), but if you’re using small amounts the best way to keep it fresh is to store it in the refrigerator in a glass of water covered with a bag, or with a paper towel in a plastic bag. Don’t wash the dill until you’re going to use it; you don’t want it to dry out but excess moisture will make it go bad. If you really want to extend the time you have for your dill, you can dry or freeze it. Dill is a good addition to yogurt sauces, carrots, turnips, and new potatoes. We have many good recipes on our website and you can find additional ideas here.

Hakurei Turnips – These farm favorites go by several other names: salad turnips, Tokyo turnips, and Japanese turnips. They’re called salad turnips because they have a sweet flavor and taste good raw. They have thin, tender skins; you don’t need to peel. They can also be cooked: roasted (add dill!), sautéed, boiled, grilled, steamed, mashed. You can use them anywhere you’d use radishes, though they don’t have any of the heat of a radish. Don’t discard the greens; they are tender and soft, with a mild taste. Direct quote from one of our owners, Andrew: “they’re the best part! And really good for you.” You can cook the greens with the turnips (sautéed, pan-roasted, or oven roasted) or use them raw anywhere you’d use arugula or spinach. Maybe mix them with potatoes? Here’s a salad recipe or you can sauté them together. To store: remove the greens and store the greens and roots in separate plastic bags in the fridge. The greens will last up to a week, but the roots have a much longer shelf-life. Check out the recipes on our website including a delicious miso turnip recipe; a CSA member says that she always makes it when she gets turnips in her box.

Napa Cabbage – Napa cabbage has the perfect mix of crunchy and soft textures that makes it so good raw or cooked. You can use it in the place of “regular” cabbage, but it’s more delicate and has a higher water content and acts much more like bok choi. It’s popular in stir-fries and slaws (like the Recipe of the Week), and we have several ideas for both preparation styles on our website (plus other recipes too). Some ideas: soups and stir-fries (add other greens too), braised with mushrooms, with noodles, okonomiyaki (Japanese savory pancakes) or baechujeon (Korean pancakes), Caesar salad, fried rice, biryani, blackened with miso or butter sauce, roasted, with beans and cilantro, kimchi, or a quick pickle (Japanese or Taiwanese). There are even more ideas on this list. It can last for about two weeks if stored in a bag in the fridge. If you use your cabbage for multiple dishes, you can peel leaves off the outside or cut, but make sure to wrap it up well before returning to the fridge.

New Potatoes – It is CRUCIAL that you keep them refrigerated, as you would any highly perishable produce. The skins are very thin and fragile and might get a little scuffed in the harvesting and washing process. If you’re new to new potatoes, or need a reminder, read all about them here. They have less starch and more water than older potatoes so they’re very creamy. They can be used as you would any “less-new” potato but new potatoes are something special, so at least once in the next few times you get potatoes, have them somewhat plain to really appreciate their freshness. They can be steamed, sautéed, boiled, roasted, and grilled; this website has tips for any of those basic preparation methods. Maybe mix them with your turnips in a salad or sauté? Dru’s favorite way to enjoy them is to steam or boil and then smash on her plate with a fork. We love them roasted too and in potato salad. Definitely consider adding dill. You can find additional recipe suggestions here and on our website.

*Click on produce above for Recipes

Flower of the Week: Sunflowers

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend daily or every other day. 

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

Veggie Tips

Apriums – Our first stone fruit of the year and we’re including a small amount in your boxes this week. These are the Tasty Rich variety. Apriums are a plum-apricot hybrid, about 75% apricot/25% plum (pluots have the opposite ratio – more about the hybrid fruit here and here), and taste very similar to apricots, with a slightly firmer texture due to the plum genetics (though none of the plum tartness). This variety falls off the tree before they’re ripe, so we have to pick them a little early. They’ll ripen quickly on the counter – put them stem-side down on a plate, not in the sun. They don’t need to be squishy to taste good, we prefer them slightly firm. They’re great raw (plain or added to yogurt, oatmeal, overnight oats, ice cream, salads, or sandwiches), or you can grill them, add them to baked goods, or even a stir-fry (with cabbage or bok choi)!

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

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.

Dill – It’s easy to use it all up in one particularly herb-heavy dish (like the Recipe of the Week, kuku sabzi, dill pesto, sauce, or add to rice), but if you’re using small amounts the best way to keep it fresh is to store it in the refrigerator in a glass of water covered with a bag, or with a paper towel in a plastic bag. Don’t wash the dill until you’re going to use it; you don’t want it to dry out but excess moisture will make it go bad. If you really want to extend the time you have for your dill, you can dry or freeze it. Dill is a good addition to yogurt sauces, carrots, turnips, and new potatoes. We have many good recipes on our website and you can find additional ideas here.

Hakurei Turnips – These farm favorites go by several other names: salad turnips, Tokyo turnips, and Japanese turnips. They’re called salad turnips because they have a sweet flavor and taste good raw. They have thin, tender skins; you don’t need to peel. They can also be cooked: roasted (add dill!), sautéed, boiled, grilled, steamed, mashed. You can use them anywhere you’d use radishes, though they don’t have any of the heat of a radish. Don’t discard the greens; they are tender and soft, with a mild taste. Direct quote from one of our owners, Andrew: “they’re the best part! And really good for you.” You can cook the greens with the turnips (sautéed, pan-roasted, or oven roasted) or use them raw anywhere you’d use arugula or spinach. Maybe mix them with potatoes? Here’s a salad recipe or you can sauté them together. To store: remove the greens and store the greens and roots in separate plastic bags in the fridge. The greens will last up to a week, but the roots have a much longer shelf-life. Check out the recipes on our website including a delicious miso turnip recipe; a CSA member says that she always makes it when she gets turnips in her box.

Napa Cabbage – Napa cabbage has the perfect mix of crunchy and soft textures that makes it so good raw or cooked. You can use it in the place of “regular” cabbage, but it’s more delicate and has a higher water content and acts much more like bok choi. It’s popular in stir-fries and slaws (like the Recipe of the Week), and we have several ideas for both preparation styles on our website (plus other recipes too). Some ideas: soups and stir-fries (add other greens too), braised with mushrooms, with noodles, okonomiyaki (Japanese savory pancakes) or baechujeon (Korean pancakes), Caesar salad, fried rice, biryani, blackened with miso or butter sauce, roasted, with beans and cilantro, kimchi, or a quick pickle (Japanese or Taiwanese). There are even more ideas on this list. It can last for about two weeks if stored in a bag in the fridge. If you use your cabbage for multiple dishes, you can peel leaves off the outside or cut, but make sure to wrap it up well before returning to the fridge.

New Potatoes – It is CRUCIAL that you keep them refrigerated, as you would any highly perishable produce. The skins are very thin and fragile and might get a little scuffed in the harvesting and washing process. If you’re new to new potatoes, or need a reminder, read all about them here. They have less starch and more water than older potatoes so they’re very creamy. They can be used as you would any “less-new” potato but new potatoes are something special, so at least once in the next few times you get potatoes, have them somewhat plain to really appreciate their freshness. They can be steamed, sautéed, boiled, roasted, and grilled; this website has tips for any of those basic preparation methods. Maybe mix them with your turnips in a salad or sauté? Dru’s favorite way to enjoy them is to steam or boil and then smash on her plate with a fork. We love them roasted too and in potato salad. Definitely consider adding dill. You can find additional recipe suggestions here and on our website.

*Click on produce above for Recipes

Flower of the Week: Sunflowers

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend daily or every other day. 

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

Veggie Tips

Apriums – Our first stone fruit of the year and we’re including a small amount in your boxes this week. These are the Tasty Rich variety. Apriums are a plum-apricot hybrid, about 75% apricot/25% plum (pluots have the opposite ratio – more about the hybrid fruit here and here), and taste very similar to apricots, with a slightly firmer texture due to the plum genetics (though none of the plum tartness). This variety falls off the tree before they’re ripe, so we have to pick them a little early. They’ll ripen quickly on the counter – put them stem-side down on a plate, not in the sun. They don’t need to be squishy to taste good, we prefer them slightly firm. They’re great raw (plain or added to yogurt, oatmeal, overnight oats, ice cream, salads, or sandwiches), or you can grill them, add them to baked goods, or even a stir-fry (with cabbage or bok choi)!

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

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.

Dill – It’s easy to use it all up in one particularly herb-heavy dish (like the Recipe of the Week, kuku sabzi, dill pesto, sauce, or add to rice), but if you’re using small amounts the best way to keep it fresh is to store it in the refrigerator in a glass of water covered with a bag, or with a paper towel in a plastic bag. Don’t wash the dill until you’re going to use it; you don’t want it to dry out but excess moisture will make it go bad. If you really want to extend the time you have for your dill, you can dry or freeze it. Dill is a good addition to yogurt sauces, carrots, turnips, and new potatoes. We have many good recipes on our website and you can find additional ideas here.

Hakurei Turnips – These farm favorites go by several other names: salad turnips, Tokyo turnips, and Japanese turnips. They’re called salad turnips because they have a sweet flavor and taste good raw. They have thin, tender skins; you don’t need to peel. They can also be cooked: roasted (add dill!), sautéed, boiled, grilled, steamed, mashed. You can use them anywhere you’d use radishes, though they don’t have any of the heat of a radish. Don’t discard the greens; they are tender and soft, with a mild taste. Direct quote from one of our owners, Andrew: “they’re the best part! And really good for you.” You can cook the greens with the turnips (sautéed, pan-roasted, or oven roasted) or use them raw anywhere you’d use arugula or spinach. Maybe mix them with potatoes? Here’s a salad recipe or you can sauté them together. To store: remove the greens and store the greens and roots in separate plastic bags in the fridge. The greens will last up to a week, but the roots have a much longer shelf-life. Check out the recipes on our website including a delicious miso turnip recipe; a CSA member says that she always makes it when she gets turnips in her box.

Napa Cabbage – Napa cabbage has the perfect mix of crunchy and soft textures that makes it so good raw or cooked. You can use it in the place of “regular” cabbage, but it’s more delicate and has a higher water content and acts much more like bok choi. It’s popular in stir-fries and slaws (like the Recipe of the Week), and we have several ideas for both preparation styles on our website (plus other recipes too). Some ideas: soups and stir-fries (add other greens too), braised with mushrooms, with noodles, okonomiyaki (Japanese savory pancakes) or baechujeon (Korean pancakes), Caesar salad, fried rice, biryani, blackened with miso or butter sauce, roasted, with beans and cilantro, kimchi, or a quick pickle (Japanese or Taiwanese). There are even more ideas on this list. It can last for about two weeks if stored in a bag in the fridge. If you use your cabbage for multiple dishes, you can peel leaves off the outside or cut, but make sure to wrap it up well before returning to the fridge.

New Potatoes – It is CRUCIAL that you keep them refrigerated, as you would any highly perishable produce. The skins are very thin and fragile and might get a little scuffed in the harvesting and washing process. If you’re new to new potatoes, or need a reminder, read all about them here. They have less starch and more water than older potatoes so they’re very creamy. They can be used as you would any “less-new” potato but new potatoes are something special, so at least once in the next few times you get potatoes, have them somewhat plain to really appreciate their freshness. They can be steamed, sautéed, boiled, roasted, and grilled; this website has tips for any of those basic preparation methods. Maybe mix them with your turnips in a salad or sauté? Dru’s favorite way to enjoy them is to steam or boil and then smash on her plate with a fork. We love them roasted too and in potato salad. Definitely consider adding dill. You can find additional recipe suggestions here and on our website.

*Click on produce above for Recipes

Flower of the Week: Sunflowers

To keep your flowers at their best, keep the flowers out of direct sunlight, and preferably in a cooler area of your house. Change the water regularly; we recommend daily or every other day. 

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

Veggie Tips

Apriums – Our first stone fruit of the year and we’re including a small amount in your boxes this week. These are the Tasty Rich variety. Apriums are a plum-apricot hybrid, about 75% apricot/25% plum (pluots have the opposite ratio – more about the hybrid fruit here and here), and taste very similar to apricots, with a slightly firmer texture due to the plum genetics (though none of the plum tartness). This variety falls off the tree before they’re ripe, so we have to pick them a little early. They’ll ripen quickly on the counter – put them stem-side down on a plate, not in the sun. They don’t need to be squishy to taste good, we prefer them slightly firm. They’re great raw (plain or added to yogurt, oatmeal, overnight oats, ice cream, salads, or sandwiches), or you can grill them, add them to baked goods, or even a stir-fry (with cabbage or bok choi)!

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

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.

Dill – It’s easy to use it all up in one particularly herb-heavy dish (like the Recipe of the Week, kuku sabzi, dill pesto, sauce, or add to rice), but if you’re using small amounts the best way to keep it fresh is to store it in the refrigerator in a glass of water covered with a bag, or with a paper towel in a plastic bag. Don’t wash the dill until you’re going to use it; you don’t want it to dry out but excess moisture will make it go bad. If you really want to extend the time you have for your dill, you can dry or freeze it. Dill is a good addition to yogurt sauces, carrots, turnips, and new potatoes. We have many good recipes on our website and you can find additional ideas here.

Hakurei Turnips – These farm favorites go by several other names: salad turnips, Tokyo turnips, and Japanese turnips. They’re called salad turnips because they have a sweet flavor and taste good raw. They have thin, tender skins; you don’t need to peel. They can also be cooked: roasted (add dill!), sautéed, boiled, grilled, steamed, mashed. You can use them anywhere you’d use radishes, though they don’t have any of the heat of a radish. Don’t discard the greens; they are tender and soft, with a mild taste. Direct quote from one of our owners, Andrew: “they’re the best part! And really good for you.” You can cook the greens with the turnips (sautéed, pan-roasted, or oven roasted) or use them raw anywhere you’d use arugula or spinach. Maybe mix them with potatoes? Here’s a salad recipe or you can sauté them together. To store: remove the greens and store the greens and roots in separate plastic bags in the fridge. The greens will last up to a week, but the roots have a much longer shelf-life. Check out the recipes on our website including a delicious miso turnip recipe; a CSA member says that she always makes it when she gets turnips in her box.

Napa Cabbage – Napa cabbage has the perfect mix of crunchy and soft textures that makes it so good raw or cooked. You can use it in the place of “regular” cabbage, but it’s more delicate and has a higher water content and acts much more like bok choi. It’s popular in stir-fries and slaws (like the Recipe of the Week), and we have several ideas for both preparation styles on our website (plus other recipes too). Some ideas: soups and stir-fries (add other greens too), braised with mushrooms, with noodles, okonomiyaki (Japanese savory pancakes) or baechujeon (Korean pancakes), Caesar salad, fried rice, biryani, blackened with miso or butter sauce, roasted, with beans and cilantro, kimchi, or a quick pickle (Japanese or Taiwanese). There are even more ideas on this list. It can last for about two weeks if stored in a bag in the fridge. If you use your cabbage for multiple dishes, you can peel leaves off the outside or cut, but make sure to wrap it up well before returning to the fridge.

New Potatoes – It is CRUCIAL that you keep them refrigerated, as you would any highly perishable produce. The skins are very thin and fragile and might get a little scuffed in the harvesting and washing process. If you’re new to new potatoes, or need a reminder, read all about them here. They have less starch and more water than older potatoes so they’re very creamy. They can be used as you would any “less-new” potato but new potatoes are something special, so at least once in the next few times you get potatoes, have them somewhat plain to really appreciate their freshness. They can be steamed, sautéed, boiled, roasted, and grilled; this website has tips for any of those basic preparation methods. Maybe mix them with your turnips in a salad or sauté? Dru’s favorite way to enjoy them is to steam or boil and then smash on her plate with a fork. We love them roasted too and in potato salad. Definitely consider adding dill. You can find additional recipe suggestions here and on our website.