What’s in my box this week?

*Click on produce above for Recipes

Veggie Tips

Acorn Squash – The acorn squash shape is perfect for stuffing – sweet (like yogurt and spices), or savory (add broccoli rabe, zucchini, or chard)! Like any winter squash, they make great soup (this squash-only one, this one with beans and sumac, kimchi, or caramelized onions) and they are great roasted either halved, or cut into rings, half-moons, wedges, or cubes. No need to remove the peel before cooking. Roasted squash is a good addition to salads, chili, or pasta. Or make a dip, dal, curry, mash, risotto with chard, or a baked good (a quickbread with squash puree or muffins with raw, grated squash)! You can roast the seeds too. Acorn squash don’t have as long of a shelf-life as something like a butternut, but you don’t have to eat it immediately. Store in a cool, dry place, not in the refrigerator. Additional recipe ideas here and here, plus we have LOTS of squash recipes on our website.

Broccoli Rabe – Also spelled “raab.” It’s not broccolini! Broccolini has florets and looks like skinny broccoli while rabe is mostly leaves with the occasional floret (for more about the differences, see here) and is more closely related to turnips. For cooking, you can make a dish that’s rabe-specific or you can substitute it for most other leafy greens, especially the more tender greens, like chard or mustard greens. See the Recipe of the Week. It can be a bit more on the bitter and earthy side, it’s often recommended that you first blanch and then sauté, but we find that blanching isn’t necessary and you can skip that step and just sauté. It can also be blanched and turned into pesto. You can also use it raw in a salad (add roasted squash). Other recipe ideas to consider: sauté with mushrooms and beans, grain salad, shakshuka, quesadillas, a sandwich, stuffed squash, peanut noodles, and a zucchini and grilled bread salad. Additional recipe ideas here, here, or here. Plus lots more on the hearty greens page on our website. Store in the refrigerator in a bag. It has a relatively short lifespan, so plan to eat it sooner rather than later.

Chard – Store in the refrigerator in a bag to keep from wilting. Make sure not to discard the stems, as some recipes will tell you to do, they’re the most flavorful part of the plant, and it has a great texture. You can make something separate with the stems, like pickles, pasta, or braised with beans. Or just chop into small pieces and add a little sooner to your dish when cooking. Chard is a related to beets and spinach, which explains the similar taste and appearance. You can use chard in a recipe for spinach (cook more) or other hearty greens like kale (recipe ideas here), just cook less. You could mix it with your broccoli rabe too. Most people eat chard lightly cooked (it’s excellent in a simple sauté, or with potatoes) as opposed to raw, but it can be eaten raw in a salad (like this recipe with breadcrumbs, this one with apples, or a Greek salad) or slaw. Or make pesto! See the Recipe of the Week for another great idea.

Garlic

Green Beans – Green beans don’t need much to taste great. You can eat them raw, or they are very simple to cook. They can be lightly cooked (quickly blanched, steamed, stir-fried, sautéed, roasted, grilled, or braised) and go well with any sauce or flavor additions (a few ideas here), and with most other produce, like zucchini (roasted or stewed). Even chard (make a salad or stew) or acorn squash. We have lots of excellent recipe ideas on our website. Store in the refrigerator in a bag; they will last longer in a plastic bag.

Melon – This is probably the last week of melons! We hope you’ve enjoyed them. Use the melon page on our website to ID your melon, or you can always ask us – though we’ll need a picture of the inside and outside. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we harvest them ripe so we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Once cut, all melons should be stored in the refrigerator for up to three days either cut up in a container or left whole and wrapped with plastic wrap or an eco-friendly alternative.

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, you can make butternut/summer squash tacos, pasta with zucchini sauce, a stir-fry, quick pickles, a stew with chard, or quesadillas. Check out our website for more ideas and this website has a few more.

*Click on produce above for Recipes

Veggie Tips

Acorn Squash – The acorn squash shape is perfect for stuffing – sweet (like yogurt and spices), or savory (add broccoli rabe, zucchini, or chard)! Like any winter squash, they make great soup (this squash-only one, this one with beans and sumac, kimchi, or caramelized onions) and they are great roasted either halved, or cut into rings, half-moons, wedges, or cubes. No need to remove the peel before cooking. Roasted squash is a good addition to salads, chili, or pasta. Or make a dip, dal, curry, mash, risotto with chard, or a baked good (a quickbread with squash puree or muffins with raw, grated squash)! You can roast the seeds too. Acorn squash don’t have as long of a shelf-life as something like a butternut, but you don’t have to eat it immediately. Store in a cool, dry place, not in the refrigerator. Additional recipe ideas here and here, plus we have LOTS of squash recipes on our website.

Broccoli Rabe – Also spelled “raab.” It’s not broccolini! Broccolini has florets and looks like skinny broccoli while rabe is mostly leaves with the occasional floret (for more about the differences, see here) and is more closely related to turnips. For cooking, you can make a dish that’s rabe-specific or you can substitute it for most other leafy greens, especially the more tender greens, like chard or mustard greens. See the Recipe of the Week. It can be a bit more on the bitter and earthy side, it’s often recommended that you first blanch and then sauté, but we find that blanching isn’t necessary and you can skip that step and just sauté. It can also be blanched and turned into pesto. You can also use it raw in a salad (add roasted squash). Other recipe ideas to consider: sauté with mushrooms and beans, grain salad, shakshuka, quesadillas, a sandwich, stuffed squash, peanut noodles, and a zucchini and grilled bread salad. Additional recipe ideas here, here, or here. Plus lots more on the hearty greens page on our website. Store in the refrigerator in a bag. It has a relatively short lifespan, so plan to eat it sooner rather than later.

Chard – Store in the refrigerator in a bag to keep from wilting. Make sure not to discard the stems, as some recipes will tell you to do, they’re the most flavorful part of the plant, and it has a great texture. You can make something separate with the stems, like pickles, pasta, or braised with beans. Or just chop into small pieces and add a little sooner to your dish when cooking. Chard is a related to beets and spinach, which explains the similar taste and appearance. You can use chard in a recipe for spinach (cook more) or other hearty greens like kale (recipe ideas here), just cook less. You could mix it with your broccoli rabe too. Most people eat chard lightly cooked (it’s excellent in a simple sauté, or with potatoes) as opposed to raw, but it can be eaten raw in a salad (like this recipe with breadcrumbs, this one with apples, or a Greek salad) or slaw. Or make pesto! See the Recipe of the Week for another great idea.

Garlic

Green Beans – Green beans don’t need much to taste great. You can eat them raw, or they are very simple to cook. They can be lightly cooked (quickly blanched, steamed, stir-fried, sautéed, roasted, grilled, or braised) and go well with any sauce or flavor additions (a few ideas here), and with most other produce, like zucchini (roasted or stewed). Even chard (make a salad or stew) or acorn squash. We have lots of excellent recipe ideas on our website. Store in the refrigerator in a bag; they will last longer in a plastic bag.

Melon – This is probably the last week of melons! We hope you’ve enjoyed them. Use the melon page on our website to ID your melon, or you can always ask us – though we’ll need a picture of the inside and outside. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we harvest them ripe so we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Once cut, all melons should be stored in the refrigerator for up to three days either cut up in a container or left whole and wrapped with plastic wrap or an eco-friendly alternative.

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, you can make butternut/summer squash tacos, pasta with zucchini sauce, a stir-fry, quick pickles, a stew with chard, or quesadillas. Check out our website for more ideas and this website has a few more.

*Click on produce above for Recipes

Veggie Tips

Acorn Squash – The acorn squash shape is perfect for stuffing – sweet (like yogurt and spices), or savory (add broccoli rabe, zucchini, or chard)! Like any winter squash, they make great soup (this squash-only one, this one with beans and sumac, kimchi, or caramelized onions) and they are great roasted either halved, or cut into rings, half-moons, wedges, or cubes. No need to remove the peel before cooking. Roasted squash is a good addition to salads, chili, or pasta. Or make a dip, dal, curry, mash, risotto with chard, or a baked good (a quickbread with squash puree or muffins with raw, grated squash)! You can roast the seeds too. Acorn squash don’t have as long of a shelf-life as something like a butternut, but you don’t have to eat it immediately. Store in a cool, dry place, not in the refrigerator. Additional recipe ideas here and here, plus we have LOTS of squash recipes on our website.

Broccoli Rabe – Also spelled “raab.” It’s not broccolini! Broccolini has florets and looks like skinny broccoli while rabe is mostly leaves with the occasional floret (for more about the differences, see here) and is more closely related to turnips. For cooking, you can make a dish that’s rabe-specific or you can substitute it for most other leafy greens, especially the more tender greens, like chard or mustard greens. See the Recipe of the Week. It can be a bit more on the bitter and earthy side, it’s often recommended that you first blanch and then sauté, but we find that blanching isn’t necessary and you can skip that step and just sauté. It can also be blanched and turned into pesto. You can also use it raw in a salad (add roasted squash). Other recipe ideas to consider: sauté with mushrooms and beans, grain salad, shakshuka, quesadillas, a sandwich, stuffed squash, peanut noodles, and a zucchini and grilled bread salad. Additional recipe ideas here, here, or here. Plus lots more on the hearty greens page on our website. Store in the refrigerator in a bag. It has a relatively short lifespan, so plan to eat it sooner rather than later.

Chard – Store in the refrigerator in a bag to keep from wilting. Make sure not to discard the stems, as some recipes will tell you to do, they’re the most flavorful part of the plant, and it has a great texture. You can make something separate with the stems, like pickles, pasta, or braised with beans. Or just chop into small pieces and add a little sooner to your dish when cooking. Chard is a related to beets and spinach, which explains the similar taste and appearance. You can use chard in a recipe for spinach (cook more) or other hearty greens like kale (recipe ideas here), just cook less. You could mix it with your broccoli rabe too. Most people eat chard lightly cooked (it’s excellent in a simple sauté, or with potatoes) as opposed to raw, but it can be eaten raw in a salad (like this recipe with breadcrumbs, this one with apples, or a Greek salad) or slaw. Or make pesto! See the Recipe of the Week for another great idea.

Garlic

Green Beans – Green beans don’t need much to taste great. You can eat them raw, or they are very simple to cook. They can be lightly cooked (quickly blanched, steamed, stir-fried, sautéed, roasted, grilled, or braised) and go well with any sauce or flavor additions (a few ideas here), and with most other produce, like zucchini (roasted or stewed). Even chard (make a salad or stew) or acorn squash. We have lots of excellent recipe ideas on our website. Store in the refrigerator in a bag; they will last longer in a plastic bag.

Melon – This is probably the last week of melons! We hope you’ve enjoyed them. Use the melon page on our website to ID your melon, or you can always ask us – though we’ll need a picture of the inside and outside. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we harvest them ripe so we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Once cut, all melons should be stored in the refrigerator for up to three days either cut up in a container or left whole and wrapped with plastic wrap or an eco-friendly alternative.

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, you can make butternut/summer squash tacos, pasta with zucchini sauce, a stir-fry, quick pickles, a stew with chard, or quesadillas. Check out our website for more ideas and this website has a few more.

*Click on produce above for Recipes

Flower of the Week: mixed bouquet

This is the last day of fresh flowers until the season starts next spring!

Veggie Tips

Butternut Squash – Butternut squash is so versatile – see our website and there are even more ideas on this list or this list. Butternut soup is great, but there’s lots more you can do. You can eat it with every meal, even breakfast (sweet or savory) and dessert, and it can be even eaten raw, though roasting, the most popular way to make it, will yield the sweetest results. Roasted squash can be added to anything, including a salad or risotto with collards. The seeds can be roasted too, just like pumpkin seeds. Store in a cool, dry place until ready to use. Cut squash can be stored in the fridge, ideally left whole but also in cubes, for several days. More storage tips here.

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. Collards can be eaten raw (make a salad with roasted squash or peanut sauce or a pesto) or cooked. Some people like making collard wraps (raw or blanched) – the size of these leaves would be great for that. Some cooked collard ideas: a simple sauté, collard oshitashi, Korean style, Ethiopian gomen, a soup with your butternut, braised with coconut milk (add butternut!), and pasta. 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). See our website for more ideas – including risotto and a stir-fry with your squash.

Green Beans – Green beans don’t need much to taste great. You can eat them raw, or they are very simple to cook. They can be lightly cooked (quickly blanched, steamed, stir-fried, sautéed, roasted, grilled, or braised) and go well with any sauce or flavor additions (a few ideas here), and with most other produce – try the Recipe of the Week, braised with winter squash or a salad with radishes! We have lots of excellent recipe ideas on our website. Store in the refrigerator in a bag; they will last longer in a plastic bag.

Melon – We’re almost at the end of a very tasty melon season! Use the melon page on our website to ID your melon, or you can always ask us – though we’ll need a picture of the inside and outside. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we harvest them ripe so we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Once cut, all melons should be stored in the refrigerator for up to three days either cut up in a container or left whole and wrapped with plastic wrap or an eco-friendly alternative.

Radishes – You’re getting French Breakfast radishes this week! Compared to many radish varieties, the roots are fairly mild, but if you want to mellow them even more, you should cook them. Roasting, braising, stir-frying, and sautéing (which goes well with toast – with cheese or an egg) are all good choices. Or make a salsa or add thinly sliced radishes to tacos, salads, and soups! Additional ideas here. A CSA member recommends this pickle recipe. Don’t toss your radish greens! They are looking beautiful right now and are tender and sweet. They can be cooked or enjoyed raw – treat like you would arugula. They make a good addition to a salad, pickled or made into a pesto or chimichurri. Store the leaves and roots in the refrigerator in a bag and separate the greens from the roots.

Shishito Peppers – Shishito peppers, despite their appearance, generally aren’t spicy but be warned: later in the season, they can develop some heat, so you’re likely to encounter at least one! They are most commonly blistered in a skillet with oil and salt (we’ve got a recipe on our pepper page and this page has some sauce ideas) but you can also grill, broil, fry (tempura too), steam, or roast them for approximately 10 minutes at 450 degrees. They are great enjoyed plain with just a little salt or simple sauce but shishitos can also be added to other dishes – see the Recipe of the Week or you can make eggs, quesadillas, hummus, noodles (this recipe if you like peanut sauce), or made into crostini. If you’ve got last week’s kabocha, you can braise your shishitos and squash. Or make pickles with raw or blistered peppers! Additional recipe ideas here. Store in the refrigerator in a bag, ideally in the crisper drawer or plastic bag to keep in some moisture; they are fine to keep in the waxed paper bag if using within 3 days.

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, you can make butternut/summer squash tacos, pasta with zucchini sauce, a stir-fry, quick pickles, or quesadillas. Check out our website for more ideas and this website has a few more.

*Click on produce above for Recipes

Veggie Tips

Butternut Squash – Butternut squash is so versatile – see our website and there are even more ideas on this list or this list. Butternut soup is great, but there’s lots more you can do. You can eat it with every meal, even breakfast (sweet or savory) and dessert, and it can be even eaten raw, though roasting, the most popular way to make it, will yield the sweetest results. Roasted squash can be added to anything, including a salad or risotto with collards. The seeds can be roasted too, just like pumpkin seeds. Store in a cool, dry place until ready to use. Cut squash can be stored in the fridge, ideally left whole but also in cubes, for several days. More storage tips here.

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. Collards can be eaten raw (make a salad with roasted squash or peanut sauce or a pesto) or cooked. Some people like making collard wraps (raw or blanched) – the size of these leaves would be great for that. Some cooked collard ideas: a simple sauté, collard oshitashi, Korean style, Ethiopian gomen, a soup with your butternut, braised with coconut milk (add butternut!), and pasta. 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). See our website for more ideas – including risotto and a stir-fry with your squash.

Green Beans – Green beans don’t need much to taste great. You can eat them raw, or they are very simple to cook. They can be lightly cooked (quickly blanched, steamed, stir-fried, sautéed, roasted, grilled, or braised) and go well with any sauce or flavor additions (a few ideas here), and with most other produce – try the Recipe of the Week, braised with winter squash or a salad with radishes! We have lots of excellent recipe ideas on our website. Store in the refrigerator in a bag; they will last longer in a plastic bag.

Melon – We’re almost at the end of a very tasty melon season! Use the melon page on our website to ID your melon, or you can always ask us – though we’ll need a picture of the inside and outside. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we harvest them ripe so we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Once cut, all melons should be stored in the refrigerator for up to three days either cut up in a container or left whole and wrapped with plastic wrap or an eco-friendly alternative.

Radishes – You’re getting French Breakfast radishes this week! Compared to many radish varieties, the roots are fairly mild, but if you want to mellow them even more, you should cook them. Roasting, braising, stir-frying, and sautéing (which goes well with toast – with cheese or an egg) are all good choices. Or make a salsa or add thinly sliced radishes to tacos, salads, and soups! Additional ideas here. A CSA member recommends this pickle recipe. Don’t toss your radish greens! They are looking beautiful right now and are tender and sweet. They can be cooked or enjoyed raw – treat like you would arugula. They make a good addition to a salad, pickled or made into a pesto or chimichurri. Store the leaves and roots in the refrigerator in a bag and separate the greens from the roots.

Shishito Peppers – Shishito peppers, despite their appearance, generally aren’t spicy but be warned: later in the season, they can develop some heat, so you’re likely to encounter at least one! They are most commonly blistered in a skillet with oil and salt (we’ve got a recipe on our pepper page and this page has some sauce ideas) but you can also grill, broil, fry (tempura too), steam, or roast them for approximately 10 minutes at 450 degrees. They are great enjoyed plain with just a little salt or simple sauce but shishitos can also be added to other dishes – see the Recipe of the Week or you can make eggs, quesadillas, hummus, noodles (this recipe if you like peanut sauce), or made into crostini. If you’ve got last week’s kabocha, you can braise your shishitos and squash. Or make pickles with raw or blistered peppers! Additional recipe ideas here. Store in the refrigerator in a bag, ideally in the crisper drawer or plastic bag to keep in some moisture; they are fine to keep in the waxed paper bag if using within 3 days.

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, you can make butternut/summer squash tacos, pasta with zucchini sauce, a stir-fry, quick pickles, or quesadillas. Check out our website for more ideas and this website has a few more.

*Click on produce above for Recipes

Veggie Tips

Butternut Squash – Butternut squash is so versatile – see our website and there are even more ideas on this list or this list. Butternut soup is great, but there’s lots more you can do. You can eat it with every meal, even breakfast (sweet or savory) and dessert, and it can be even eaten raw, though roasting, the most popular way to make it, will yield the sweetest results. Roasted squash can be added to anything, including a salad or risotto with collards. The seeds can be roasted too, just like pumpkin seeds. Store in a cool, dry place until ready to use. Cut squash can be stored in the fridge, ideally left whole but also in cubes, for several days. More storage tips here.

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. Collards can be eaten raw (make a salad with roasted squash or peanut sauce or a pesto) or cooked. Some people like making collard wraps (raw or blanched) – the size of these leaves would be great for that. Some cooked collard ideas: a simple sauté, collard oshitashi, Korean style, Ethiopian gomen, a soup with your butternut, braised with coconut milk (add butternut!), and pasta. 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). See our website for more ideas – including risotto and a stir-fry with your squash.

Green Beans – Green beans don’t need much to taste great. You can eat them raw, or they are very simple to cook. They can be lightly cooked (quickly blanched, steamed, stir-fried, sautéed, roasted, grilled, or braised) and go well with any sauce or flavor additions (a few ideas here), and with most other produce – try the Recipe of the Week, braised with winter squash or a stir-fry with green beans! We have lots of excellent recipe ideas on our website. Store in the refrigerator in a bag; they will last longer in a plastic bag.

Melon – We’re almost at the end of a very tasty melon season! Use the melon page on our website to ID your melon, or you can always ask us – though we’ll need a picture of the inside and outside. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we harvest them ripe so we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Once cut, all melons should be stored in the refrigerator for up to three days either cut up in a container or left whole and wrapped with plastic wrap or an eco-friendly alternative.

Mizuna – Mizuna is a member of the mustard family but is much more mild and sweet than some of the other mustard varieties. It is often incorporated into salad mixes and enjoyed raw but can also be cooked. Use it like you would arugula! Like spinach or arugula, mizuna will shrink quite a bit when cooked and is best added at the end of cooking to wilt, no long cooking required. For a few ideas: a greek salad, miso soup, or a salad with apples, peanuts, tomatoes, grilled squash, or quinoa. It can also be pickled. Store in the refrigerator in a bag that will keep it from wilting. More recipe ideas on our website.

Shishito Peppers – Shishito peppers, despite their appearance, generally aren’t spicy but be warned: later in the season, they can develop some heat, so you’re likely to encounter at least one! They are most commonly blistered in a skillet with oil and salt (we’ve got a recipe on our pepper page and this page has some sauce ideas) but you can also grill, broil, fry (tempura too), steam, or roast them for approximately 10 minutes at 450 degrees. They are great enjoyed plain with just a little salt or simple sauce but shishitos can also be added to other dishes – see the Recipe of the Week or you can make eggs, quesadillas, hummus, noodles (this recipe if you like peanut sauce), or made into crostini. If you’ve got last week’s kabocha, you can braise your shishitos and squash. Or make pickles with raw or blistered peppers! Additional recipe ideas here. Store in the refrigerator in a bag, ideally in the crisper drawer or plastic bag to keep in some moisture; they are fine to keep in the waxed paper bag if using within 3 days.

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, you can make butternut/summer squash tacos, pasta with zucchini sauce, a stir-fry, quick pickles, or quesadillas. Check out our website for more ideas and this website has a few more.

*Click on produce above for Recipes

Veggie Tips

Butternut Squash – Butternut squash is so versatile – see our website and there are even more ideas on this list or this list. Butternut soup is great, but there’s lots more you can do. You can eat it with every meal, even breakfast (sweet or savory) and dessert, and it can be even eaten raw, though roasting, the most popular way to make it, will yield the sweetest results. Roasted squash can be added to anything, including a salad or risotto with collards. The seeds can be roasted too, just like pumpkin seeds. Store in a cool, dry place until ready to use. Cut squash can be stored in the fridge, ideally left whole but also in cubes, for several days. More storage tips here.

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. Collards can be eaten raw (make a salad with roasted squash or peanut sauce or a pesto) or cooked. Some people like making collard wraps (raw or blanched) – the size of these leaves would be great for that. Some cooked collard ideas: a simple sauté, collard oshitashi, Korean style, Ethiopian gomen, a soup with your butternut, braised with coconut milk (add butternut!), and pasta. 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). See our website for more ideas – including risotto and a stir-fry with your squash.

Green Beans – Green beans don’t need much to taste great. You can eat them raw, or they are very simple to cook. They can be lightly cooked (quickly blanched, steamed, stir-fried, sautéed, roasted, grilled, or braised) and go well with any sauce or flavor additions (a few ideas here), and with most other produce – try the Recipe of the Week, braised with winter squash or a stir-fry with green beans! We have lots of excellent recipe ideas on our website. Store in the refrigerator in a bag; they will last longer in a plastic bag.

Melon – We’re almost at the end of a very tasty melon season! Use the melon page on our website to ID your melon, or you can always ask us – though we’ll need a picture of the inside and outside. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we harvest them ripe so we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Once cut, all melons should be stored in the refrigerator for up to three days either cut up in a container or left whole and wrapped with plastic wrap or an eco-friendly alternative.

Mizuna – Mizuna is a member of the mustard family but is much more mild and sweet than some of the other mustard varieties. It is often incorporated into salad mixes and enjoyed raw but can also be cooked. Use it like you would arugula! Like spinach or arugula, mizuna will shrink quite a bit when cooked and is best added at the end of cooking to wilt, no long cooking required. For a few ideas: a greek salad, miso soup, or a salad with apples, peanuts, tomatoes, grilled squash, or quinoa. It can also be pickled. Store in the refrigerator in a bag that will keep it from wilting. More recipe ideas on our website.

Shishito Peppers – Shishito peppers, despite their appearance, generally aren’t spicy but be warned: later in the season, they can develop some heat, so you’re likely to encounter at least one! They are most commonly blistered in a skillet with oil and salt (we’ve got a recipe on our pepper page and this page has some sauce ideas) but you can also grill, broil, fry (tempura too), steam, or roast them for approximately 10 minutes at 450 degrees. They are great enjoyed plain with just a little salt or simple sauce but shishitos can also be added to other dishes – see the Recipe of the Week or you can make eggs, quesadillas, hummus, noodles (this recipe if you like peanut sauce), or made into crostini. If you’ve got last week’s kabocha, you can braise your shishitos and squash. Or make pickles with raw or blistered peppers! Additional recipe ideas here. Store in the refrigerator in a bag, ideally in the crisper drawer or plastic bag to keep in some moisture; they are fine to keep in the waxed paper bag if using within 3 days.

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, you can make butternut/summer squash tacos, pasta with zucchini sauce, a stir-fry, quick pickles, or quesadillas. Check out our website for more ideas and this website has a few more.

*Click on produce above for Recipes

Veggie Tips

Butternut Squash – Butternut squash is so versatile – see our website and there are even more ideas on this list or this list. Butternut soup is great, but there’s lots more you can do. You can eat it with every meal, even breakfast (sweet or savory) and dessert, and it can be even eaten raw, though roasting, the most popular way to make it, will yield the sweetest results. Roasted squash can be added to anything, including a salad or risotto with collards. The seeds can be roasted too, just like pumpkin seeds. Store in a cool, dry place until ready to use. Cut squash can be stored in the fridge, ideally left whole but also in cubes, for several days. More storage tips here.

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. Collards can be eaten raw (make a salad with roasted squash or peanut sauce or a pesto) or cooked. Some people like making collard wraps (raw or blanched) – the size of these leaves would be great for that. Some cooked collard ideas: a simple sauté, collard oshitashi, Korean style, Ethiopian gomen, a soup with your butternut, braised with coconut milk (add butternut!), and pasta. 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). See our website for more ideas – including risotto and a stir-fry with your squash.

Green Beans – Green beans don’t need much to taste great. You can eat them raw, or they are very simple to cook. They can be lightly cooked (quickly blanched, steamed, stir-fried, sautéed, roasted, grilled, or braised) and go well with any sauce or flavor additions (a few ideas here), and with most other produce – try the Recipe of the Week, braised with winter squash or a stir-fry with green beans! We have lots of excellent recipe ideas on our website. Store in the refrigerator in a bag; they will last longer in a plastic bag.

Melon – We’re almost at the end of a very tasty melon season! Use the melon page on our website to ID your melon, or you can always ask us – though we’ll need a picture of the inside and outside. Melons can be stored on the counter, or in a cool spot, for a short period of time (a day or two) but we harvest them ripe so we recommend keeping them in the refrigerator for best results and bringing them up to room temperature just before eating. Once cut, all melons should be stored in the refrigerator for up to three days either cut up in a container or left whole and wrapped with plastic wrap or an eco-friendly alternative.

Mizuna – Mizuna is a member of the mustard family but is much more mild and sweet than some of the other mustard varieties. It is often incorporated into salad mixes and enjoyed raw but can also be cooked. Use it like you would arugula! Like spinach or arugula, mizuna will shrink quite a bit when cooked and is best added at the end of cooking to wilt, no long cooking required. For a few ideas: a greek salad, miso soup, or a salad with apples, peanuts, tomatoes, grilled squash, or quinoa. It can also be pickled. Store in the refrigerator in a bag that will keep it from wilting. More recipe ideas on our website.

Shishito Peppers – Shishito peppers, despite their appearance, generally aren’t spicy but be warned: later in the season, they can develop some heat, so you’re likely to encounter at least one! They are most commonly blistered in a skillet with oil and salt (we’ve got a recipe on our pepper page and this page has some sauce ideas) but you can also grill, broil, fry (tempura too), steam, or roast them for approximately 10 minutes at 450 degrees. They are great enjoyed plain with just a little salt or simple sauce but shishitos can also be added to other dishes – see the Recipe of the Week or you can make eggs, quesadillas, hummus, noodles (this recipe if you like peanut sauce), or made into crostini. If you’ve got last week’s kabocha, you can braise your shishitos and squash. Or make pickles with raw or blistered peppers! Additional recipe ideas here. Store in the refrigerator in a bag, ideally in the crisper drawer or plastic bag to keep in some moisture; they are fine to keep in the waxed paper bag if using within 3 days.

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, you can make butternut/summer squash tacos, pasta with zucchini sauce, a stir-fry, quick pickles, or quesadillas. Check out our website for more ideas and this website has a few more.