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

Fennel – For easier storage, separate the fronds from the bulb. For the fronds: many people like making a fennel frond pesto (add to risotto), or using it like an herb when cooking. Or save the stalks and fronds for stock/broth. The bulb is popular thinly shaved and added to a salad, especially with citrus, olives, both, cheese, or carrots. It can be made into a Caesar salad or massaged. You can also make a quick pickle and CSA members have shared that they use fennel stems as a substitute for celery in potato salad and soup. If you don’t like the taste of it raw, try cooking: roasting, braising, sautéing (see the Recipe of the Week!), or grilling will transform the taste – cooked fennel tastes like a combination between onion and celery. It makes a great base for soup or stew, especially with kabocha like this soup or this one! We also like it braised or caramelized (we have several recipes on the website) and it’s a good addition to other roasted or sautéed vegetables. Check out the other recipes on our website.

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

Hakurei Turnips – These farm favorites go by several 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, 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. They make good pickles – try with ginger or garlic, or see more suggestions in the persimmon section below. This website has a few more general pointers and this recipe has several Japanese style recipes. 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, see the Recipe of the Week, or use them raw anywhere you’d use arugula or spinach. Pesto too. 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. A few other ideas: roasted with apples, caramelized with fennel, pan-fried with feta and pistachios, or curry noodle soup.

Kabocha Squash – We love kabocha squash for its rich, sweet taste, almost like a sweet potato. It is excellent roasted, and can also be simmered, cooked in soups (with fennel too, like this one) and curries, steamed, stir-fried, pan-fried, grilled, braised, and more. It can even be made into chips or hummus! You can swap kabocha for pumpkin (or kuri) in any recipe and it makes excellent desserts. We have additional recipe ideas on our website, and this list has a few more. The skin is edible and does not need to be removed. The squash in your box this week may 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, and they will last quite a while, up to 4 months, but make sure to check for scratches or nicks in the skin because those won’t last as long!

Karinata Kale – This beautiful purple kale is a cross between mustard greens and kale with a unique taste. We’re one of only three farms (that we know of) that grow it! Use as you would any kale or mustard green (like in this salad with kabocha squash), but beware that it may stain your food purple! We’ve got many kale recipe ideas on our website. Store in the refrigerator in a bag to keep from wilting.

Persimmons – These are Fuyu persimmons. They’re the non-astringent type, not the type that needs to be squishy before eating. They are most often eaten firm. Over a week or so, they will soften, whether left on the counter or kept in the fridge. Sometimes the skin has black marks; these are purely cosmetic! Another option is to add to a salad: kale, frisée, kabocha and kale, fennel (use turnip greens instead of arugula), fennel and frisée, or turnips. You can also make pickled persimmons – plain or Japanese pickles with turnip (a few ideas – here and here).

Potatoes – We’re currently harvesting Bintje (white), Yukon gold (yellow), bella roja (red). These are straight from the field and the skins are still very soft and may get scuffed in the harvesting process, but that won’t impact the taste. You MUST store them in the refrigerator out of the light to avoid them turning green. We’ve got lots of recipe ideas on our website.

*Click on produce above for Recipes

Veggie Tips

Fennel – For easier storage, separate the fronds from the bulb. For the fronds: many people like making a fennel frond pesto (add to risotto), or using it like an herb when cooking. Or save the stalks and fronds for stock/broth. The bulb is popular thinly shaved and added to a salad, especially with citrus, olives, both, cheese, or carrots. It can be made into a Caesar salad or massaged. You can also make a quick pickle and CSA members have shared that they use fennel stems as a substitute for celery in potato salad and soup. If you don’t like the taste of it raw, try cooking: roasting, braising, sautéing (see the Recipe of the Week!), or grilling will transform the taste – cooked fennel tastes like a combination between onion and celery. It makes a great base for soup or stew, especially with kabocha like this soup or this one! We also like it braised or caramelized (we have several recipes on the website) and it’s a good addition to other roasted or sautéed vegetables. Check out the other recipes on our website.

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

Hakurei Turnips – These farm favorites go by several 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, 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. They make good pickles – try with ginger or garlic, or see more suggestions in the persimmon section below. This website has a few more general pointers and this recipe has several Japanese style recipes. 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, see the Recipe of the Week, or use them raw anywhere you’d use arugula or spinach. Pesto too. 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. A few other ideas: roasted with apples, caramelized with fennel, pan-fried with feta and pistachios, or curry noodle soup.

Kabocha Squash – We love kabocha squash for its rich, sweet taste, almost like a sweet potato. It is excellent roasted, and can also be simmered, cooked in soups (with fennel too, like this one) and curries, steamed, stir-fried, pan-fried, grilled, braised, and more. It can even be made into chips or hummus! You can swap kabocha for pumpkin (or kuri) in any recipe and it makes excellent desserts. We have additional recipe ideas on our website, and this list has a few more. The skin is edible and does not need to be removed. The squash in your box this week may 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, and they will last quite a while, up to 4 months, but make sure to check for scratches or nicks in the skin because those won’t last as long!

Karinata Kale – This beautiful purple kale is a cross between mustard greens and kale with a unique taste. We’re one of only three farms (that we know of) that grow it! Use as you would any kale or mustard green (like in this salad with kabocha squash), but beware that it may stain your food purple! We’ve got many kale recipe ideas on our website. Store in the refrigerator in a bag to keep from wilting.

Persimmons – These are Fuyu persimmons. They’re the non-astringent type, not the type that needs to be squishy before eating. They are most often eaten firm. Over a week or so, they will soften, whether left on the counter or kept in the fridge. Sometimes the skin has black marks; these are purely cosmetic! Another option is to add to a salad: kale, frisée, kabocha and kale, fennel (use turnip greens instead of arugula), fennel and frisée, or turnips. You can also make pickled persimmons – plain or Japanese pickles with turnip (a few ideas – here and here).

Potatoes – We’re currently harvesting Bintje (white), Yukon gold (yellow), bella roja (red). These are straight from the field and the skins are still very soft and may get scuffed in the harvesting process, but that won’t impact the taste. You MUST store them in the refrigerator out of the light to avoid them turning green. We’ve got lots of recipe ideas on our website.

*Click on produce above for Recipes

Veggie Tips

Fennel – For easier storage, separate the fronds from the bulb. For the fronds: many people like making a fennel frond pesto (add to risotto), or using it like an herb when cooking. Or save the stalks and fronds for stock/broth. The bulb is popular thinly shaved and added to a salad, especially with citrus, olives, both, cheese, or carrots. It can be made into a Caesar salad or massaged. You can also make a quick pickle and CSA members have shared that they use fennel stems as a substitute for celery in potato salad and soup. If you don’t like the taste of it raw, try cooking: roasting, braising, sautéing (see the Recipe of the Week!), or grilling will transform the taste – cooked fennel tastes like a combination between onion and celery. It makes a great base for soup or stew, especially with kabocha like this soup or this one! We also like it braised or caramelized (we have several recipes on the website) and it’s a good addition to other roasted or sautéed vegetables. Check out the other recipes on our website.

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

Hakurei Turnips – These farm favorites go by several 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, 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. They make good pickles – try with ginger or garlic, or see more suggestions in the persimmon section below. This website has a few more general pointers and this recipe has several Japanese style recipes. 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, see the Recipe of the Week, or use them raw anywhere you’d use arugula or spinach. Pesto too. 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. A few other ideas: roasted with apples, caramelized with fennel, pan-fried with feta and pistachios, or curry noodle soup.

Kabocha Squash – We love kabocha squash for its rich, sweet taste, almost like a sweet potato. It is excellent roasted, and can also be simmered, cooked in soups (with fennel too, like this one) and curries, steamed, stir-fried, pan-fried, grilled, braised, and more. It can even be made into chips or hummus! You can swap kabocha for pumpkin (or kuri) in any recipe and it makes excellent desserts. We have additional recipe ideas on our website, and this list has a few more. The skin is edible and does not need to be removed. The squash in your box this week may 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, and they will last quite a while, up to 4 months, but make sure to check for scratches or nicks in the skin because those won’t last as long!

Karinata Kale – This beautiful purple kale is a cross between mustard greens and kale with a unique taste. We’re one of only three farms (that we know of) that grow it! Use as you would any kale or mustard green (like in this salad with kabocha squash), but beware that it may stain your food purple! We’ve got many kale recipe ideas on our website. Store in the refrigerator in a bag to keep from wilting.

Persimmons – These are Fuyu persimmons. They’re the non-astringent type, not the type that needs to be squishy before eating. They are most often eaten firm. Over a week or so, they will soften, whether left on the counter or kept in the fridge. Sometimes the skin has black marks; these are purely cosmetic! Another option is to add to a salad: kale, frisée, kabocha and kale, fennel (use turnip greens instead of arugula), fennel and frisée, or turnips. You can also make pickled persimmons – plain or Japanese pickles with turnip (a few ideas – here and here).

Potatoes – We’re currently harvesting Bintje (white), Yukon gold (yellow), bella roja (red). These are straight from the field and the skins are still very soft and may get scuffed in the harvesting process, but that won’t impact the taste. You MUST store them in the refrigerator out of the light to avoid them turning green. We’ve got lots of recipe ideas on our website.

*Click on produce above for Recipes

Veggie Tips

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. Separate the root from the greens before storing them in the refrigerator, both in bags. We encourage you to give the carrot tops a try. You can add the greens to any soup or salad. Or make broth, pesto (add fennel fronds too), chimichurri, a warm salad, couscous, salsa verde (add to potatoes), or oil (add to kabocha squash). More ideas here and here. For the roots: see the Recipe of the Week, and we have many recipes on the web and they taste great raw as a snack.

Fennel – For easier storage, separate the fronds from the bulb. For the fronds: many people like making a fennel frond pesto (add to risotto, plus you can also add carrot greens), or using it like an herb when cooking. Or save the stalks and fronds for stock/broth. The bulb is popular thinly shaved and added to a salad, especially with citrus, olives, both, cheese, or carrots, (see the Recipe of the Week). It can be made into a Caesar salad or massaged. You can also make a quick pickle and CSA members have shared that they use fennel stems as a substitute for celery in potato salad and soup. If you don’t like the taste of it raw, try cooking: roasting, braising, sautéing, or grilling will transform the taste – cooked fennel tastes like a combination between onion and celery. It makes a great base for soup or stew, especially with kabocha like this soup or this one! We also like it braised or caramelized (we have several recipes on the website) and it’s a good addition to other roasted or sautéed vegetables, like carrots. Check out the other recipes on our website.

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

Kabocha Squash – We love kabocha squash for its rich, sweet taste, almost like a sweet potato. It is excellent roasted, and can also be simmered, cooked in soups (with fennel too, like this one) and curries, steamed, stir-fried, pan-fried, grilled, braised, and more. It can even be made into chips or hummus! You can swap kabocha for pumpkin (or kuri) in any recipe and it makes excellent desserts. We have additional recipe ideas on our website, and this list has a few more. The skin is edible and does not need to be removed. The squash in your box this week may 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, and they will last quite a while, up to 4 months, but make sure to check for scratches or nicks in the skin because those won’t last as long!

Karinata Kale – This beautiful purple kale is a cross between mustard greens and kale with a unique taste. We’re one of only three farms (that we know of) that grow it! Use as you would any kale or mustard green (like in this salad with kabocha squash), but beware that it may stain your food purple! We’ve got many kale recipe ideas on our website. Store in the refrigerator in a bag to keep from wilting.

Persimmons – These are Fuyu persimmons. They’re the non-astringent type, not the type that needs to be squishy before eating. They are most often eaten firm. Over a week or so, they will soften, whether left on the counter or kept in the fridge. Sometimes the skin has black marks; these are purely cosmetic! Another option is to add to a salad: kale, frisée, kabocha and kale, carrots, fennel, or fennel and frisée. You can also make pickled persimmons.

Potatoes – We’re currently harvesting Bintje (white), Yukon gold (yellow), bella roja (red). These are straight from the field and the skins are still very soft and may get scuffed in the harvesting process, but that won’t impact the taste. You MUST store them in the refrigerator out of the light to avoid them turning green. We’ve got lots of recipe ideas on our website.

*Click on produce above for Recipes

Veggie Tips

Arugula – Arugula can be slightly peppery; if you want to tame the spice, lightly cook it. Note that it cooks fast and shrinks quite a bit. It is excellent in salads (solo or mixed with other greens) and contrasts well with sweet things, like winter squash (see the Recipe of the Week), or other fall fruit (pears, pomegranates, apples, persimmons), as well as with cheese. If you add it to warm pasta, pizza, or a soup or stew, it’ll lightly wilt without having to actually cook it. You can also make pesto! Lots of great seasonal arugula recipe ideas here. Store in a bag in the refrigerator.

Bok Choi – We love bock choi for its crunchy stems and soft leaves, good for cooking or eating raw. Try a salad (we’ve got several ideas on our website), slaw, or pesto. 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”). No grill? Use a cast iron. It is also good in soups (try tortilla stew or pasta e fagioli) and with noodles. Other ideas: miso soup, lentil soup, noodles, with roasted kabocha, sautéed with potatoes, or a chickpea and squash stew. 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. We encourage you to give the carrot tops a try. You can add the greens to any soup or salad. Or make broth, pesto, chimichurri, a warm salad, couscous, salsa verde (add to potatoes), or oil (add to kabocha squash). More ideas here and here. For the roots: we have many recipes on the web and they taste great raw as a snack.

Kabocha Squash – We love kabocha squash for its rich, sweet taste, almost like a sweet potato. It is excellent roasted (see the Recipe of the Week), and can also be simmered, cooked in soups (with fennel too, like this one) and curries, steamed, stir-fried, pan-fried, grilled, braised, and more. It can even be made into chips or hummus! You can swap kabocha for pumpkin (or kuri) in any recipe and it makes excellent desserts. We have additional recipe ideas on our website, and this list has a few more. The skin is edible and does not need to be removed. The squash in your box this week may 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, and they will last quite a while, up to 4 months, but make sure to check for scratches or nicks in the skin because those won’t last as long!

Karinata Kale – This beautiful purple kale is a cross between mustard greens and kale with a unique taste. We’re one of only three farms (that we know of) that grow it! Use as you would any kale or mustard green (like in this salad with kabocha squash), but beware that it may stain your food purple! We’ve got many kale recipe ideas on our website. Store in the refrigerator in a bag to keep from wilting.

Persimmons – These are Fuyu persimmons. They’re the non-astringent type, not the type that needs to be squishy before eating. They are most often eaten firm. Over a week or so, they will soften, whether left on the counter or kept in the fridge. Sometimes the skin has black marks; these are purely cosmetic! Another option is to add to a salad: kale, kabocha and kale (here’s another squash/kale combo), or bok choi, carrots. You can also make pickled persimmons.

Potatoes – We’re currently harvesting Bintje (white), Yukon gold (yellow), bella roja (red). These are straight from the field and the skins are still very soft and may get scuffed in the harvesting process, but that won’t impact the taste. You MUST store them in the refrigerator out of the light to avoid them turning green. We’ve got lots of recipe ideas on our website.

*Click on produce above for Recipes

Veggie Tips

Broccoli – Broccoli is great roasted, steamed (basic instructions here), blanched (then make tots or a salad!), stir-fried, sauteed, added to soups, broiled, grilled, or raw. Lots of broccoli recipes on our website. Make sure to use the stems; they’re crunchy and sweet and some people think they’re the best part. You can make pickles, or a salad, thinly shave and add to a salad, pasta, vinaigrette, or stir-fry with or without the florets. See the many other broccoli recipes on our website! Store broccoli in the refrigerator in a bag, with additional storage tips here.

Butternut squash – What do you like to make with your butternut? We use them for everything. We think butternut squash makes better pumpkin pie (or any other pumpkin dessert) than a pumpkin does! It makes great soups and curries and here is a super easy squash soup with potatoes. You can also roast cubed squash and use in anything, including pasta with fennel. See our website and there are even more ideas on this list or this list. The seeds can be roasted too, just like pumpkin seeds. Inspect for any cuts that could mold, and then store in a cool, dry place until ready to use. Cut squash can be stored in the fridge, ideally left whole but also in cubes, for several days. More storage tips here.

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. We encourage you to give the carrot tops a try. You can add the greens to any soup or salad. Or make broth, pesto, chimichurri, a warm salad, couscous, or salsa verde (add to potatoes). More ideas here and here. For the roots: we have many recipes on the web and they taste great raw as a snack.

Lettuce – Store in a bag in the refrigerator (plastic works better than the waxed paper), 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.

Fennel – For easier storage, separate the fronds from the bulb. For the fronds: many people like making a fennel frond pesto (add to risotto), or using it like an herb when cooking. Or save the stalks and fronds for stock/broth. The bulb is popular thinly shaved and added to a salad, especially with citrus, olives, both, cheese, or carrots. It can be made into a Caesar salad or massaged. You can also make a quick pickle and CSA members have shared that they use fennel stems as a substitute for celery in potato salad and soup. If you don’t like the taste of it raw, try cooking (roasting, braising, sautéing, grilling, etc.) which will transform the taste – cooked fennel tastes like a combination between onion and celery. It makes a great base for soup or stew, and is a great addition to Thanksgiving stuffing/dressing! We also like it braised or caramelized (we have several recipes on the website) and it’s a good addition to other roasted or sautéed vegetables (like carrots, broccoli, or squash and potatoes). Check out the other recipes on our website.

Parsley – You should keep it in the refrigerator in a plastic bag, wrapped in a damp paper towel, or in a glass of water (like a bunch of flowers, or basil) covered loosely with a plastic bag. You can add a little bit to many dishes (like the Recipe of the Week, or roasted potatoes) or use it all in a parsley sauce like chimichurri, gremolata, chermoula, persillade, salsa verde, or pesto. Other ideas: fennel salad or butternut tabbouleh.

Potatoes – We’re currently harvesting Bintje (white), Yukon gold (yellow), bella roja (red). These are straight from the field and the skins are still very soft and may get scuffed in the harvesting process but that won’t impact the taste. You MUST store them in the refrigerator out of the light. See the Recipe of the Week (recommended by a CSA member) for a way to mix up your mashed potatoes, or the other great ideas on our website.

*Click on produce above for Recipes

Veggie Tips

Broccoli – Broccoli is great roasted, steamed (basic instructions here), blanched (then make tots or a salad!), stir-fried, sauteed, added to soups, broiled, grilled, or raw. Lots of broccoli recipes on our website. Make sure to use the stems; they’re crunchy and sweet and some people think they’re the best part. You can make pickles, or a salad, thinly shave and add to a salad, pasta, vinaigrette, or stir-fry with or without the florets. See the many other broccoli recipes on our website! Store broccoli in the refrigerator in a bag, with additional storage tips here.

Butternut squash – What do you like to make with your butternut? We use them for everything. We think butternut squash makes better pumpkin pie (or any other pumpkin dessert) than a pumpkin does! It makes great soups and curries and here is a super easy squash soup with potatoes. You can also roast cubed squash and use in anything, including pasta with fennel. See our website and there are even more ideas on this list or this list. The seeds can be roasted too, just like pumpkin seeds. Inspect for any cuts that could mold, and then store in a cool, dry place until ready to use. Cut squash can be stored in the fridge, ideally left whole but also in cubes, for several days. More storage tips here.

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. We encourage you to give the carrot tops a try. You can add the greens to any soup or salad. Or make broth, pesto, chimichurri, a warm salad, couscous, or salsa verde (add to potatoes). More ideas here and here. For the roots: we have many recipes on the web and they taste great raw as a snack.

Lettuce – Store in a bag in the refrigerator (plastic works better than the waxed paper), 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.

Fennel – For easier storage, separate the fronds from the bulb. For the fronds: many people like making a fennel frond pesto (add to risotto), or using it like an herb when cooking. Or save the stalks and fronds for stock/broth. The bulb is popular thinly shaved and added to a salad, especially with citrus, olives, both, cheese, or carrots. It can be made into a Caesar salad or massaged. You can also make a quick pickle and CSA members have shared that they use fennel stems as a substitute for celery in potato salad and soup. If you don’t like the taste of it raw, try cooking (roasting, braising, sautéing, grilling, etc.) which will transform the taste – cooked fennel tastes like a combination between onion and celery. It makes a great base for soup or stew, and is a great addition to Thanksgiving stuffing/dressing! We also like it braised or caramelized (we have several recipes on the website) and it’s a good addition to other roasted or sautéed vegetables (like carrots, broccoli, or squash and potatoes). Check out the other recipes on our website.

Parsley – You should keep it in the refrigerator in a plastic bag, wrapped in a damp paper towel, or in a glass of water (like a bunch of flowers, or basil) covered loosely with a plastic bag. You can add a little bit to many dishes (like the Recipe of the Week, or roasted potatoes) or use it all in a parsley sauce like chimichurri, gremolata, chermoula, persillade, salsa verde, or pesto. Other ideas: fennel salad or butternut tabbouleh.

Potatoes – We’re currently harvesting Bintje (white), Yukon gold (yellow), bella roja (red). These are straight from the field and the skins are still very soft and may get scuffed in the harvesting process but that won’t impact the taste. You MUST store them in the refrigerator out of the light. See the Recipe of the Week (recommended by a CSA member) for a way to mix up your mashed potatoes, or the other great ideas on our website.

*Click on produce above for Recipes

Veggie Tips

Broccoli – Broccoli is great roasted, steamed (basic instructions here), blanched (then make tots or a salad!), stir-fried, sauteed, added to soups, broiled, grilled, or raw. Lots of broccoli recipes on our website. Make sure to use the stems; they’re crunchy and sweet and some people think they’re the best part. You can make pickles, or a salad, thinly shave and add to a salad, pasta, vinaigrette, or stir-fry with or without the florets. See the many other broccoli recipes on our website! Store broccoli in the refrigerator in a bag, with additional storage tips here.

Butternut squash – What do you like to make with your butternut? We use them for everything. We think butternut squash makes better pumpkin pie (or any other pumpkin dessert) than a pumpkin does! It makes great soups and curries and here is a super easy squash soup with potatoes. You can also roast cubed squash and use in anything, including pasta with fennel. See our website and there are even more ideas on this list or this list. The seeds can be roasted too, just like pumpkin seeds. Inspect for any cuts that could mold, and then store in a cool, dry place until ready to use. Cut squash can be stored in the fridge, ideally left whole but also in cubes, for several days. More storage tips here.

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. We encourage you to give the carrot tops a try. You can add the greens to any soup or salad. Or make broth, pesto, chimichurri, a warm salad, couscous, or salsa verde (add to potatoes). More ideas here and here. For the roots: we have many recipes on the web and they taste great raw as a snack.

Lettuce – Store in a bag in the refrigerator (plastic works better than the waxed paper), 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.

Fennel – For easier storage, separate the fronds from the bulb. For the fronds: many people like making a fennel frond pesto (add to risotto), or using it like an herb when cooking. Or save the stalks and fronds for stock/broth. The bulb is popular thinly shaved and added to a salad, especially with citrus, olives, both, cheese, or carrots. It can be made into a Caesar salad or massaged. You can also make a quick pickle and CSA members have shared that they use fennel stems as a substitute for celery in potato salad and soup. If you don’t like the taste of it raw, try cooking (roasting, braising, sautéing, grilling, etc.) which will transform the taste – cooked fennel tastes like a combination between onion and celery. It makes a great base for soup or stew, and is a great addition to Thanksgiving stuffing/dressing! We also like it braised or caramelized (we have several recipes on the website) and it’s a good addition to other roasted or sautéed vegetables (like carrots, broccoli, or squash and potatoes). Check out the other recipes on our website.

Parsley – You should keep it in the refrigerator in a plastic bag, wrapped in a damp paper towel, or in a glass of water (like a bunch of flowers, or basil) covered loosely with a plastic bag. You can add a little bit to many dishes (like the Recipe of the Week, or roasted potatoes) or use it all in a parsley sauce like chimichurri, gremolata, chermoula, persillade, salsa verde, or pesto. Other ideas: fennel salad or butternut tabbouleh.

Potatoes – We’re currently harvesting Bintje (white), Yukon gold (yellow), bella roja (red). These are straight from the field and the skins are still very soft and may get scuffed in the harvesting process but that won’t impact the taste. You MUST store them in the refrigerator out of the light. See the Recipe of the Week (recommended by a CSA member) for a way to mix up your mashed potatoes, or the other great ideas on our website.

*Click on produce above for Recipes

Veggie Tips

Broccoli – Broccoli is great roasted, steamed (basic instructions here), blanched (then make tots or a salad!), stir-fried, sauteed, added to soups, broiled, grilled, or raw. Lots of broccoli recipes on our website. Make sure to use the stems; they’re crunchy and sweet and some people think they’re the best part. You can make pickles, or a salad, thinly shave and add to a salad, pasta, vinaigrette, or stir-fry with or without the florets. See the many other broccoli recipes on our website! Store broccoli in the refrigerator in a bag, with additional storage tips here.

Butternut squash – What do you like to make with your butternut? We use them for everything. We think butternut squash makes better pumpkin pie (or any other pumpkin dessert) than a pumpkin does! It makes great soups and curries and here is a super easy squash soup with potatoes. You can also roast cubed squash and use in anything, including pasta with fennel. See our website and there are even more ideas on this list or this list. The seeds can be roasted too, just like pumpkin seeds. Inspect for any cuts that could mold, and then store in a cool, dry place until ready to use. Cut squash can be stored in the fridge, ideally left whole but also in cubes, for several days. More storage tips here.

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. We encourage you to give the carrot tops a try. You can add the greens to any soup or salad. Or make broth, pesto, chimichurri, a warm salad, couscous, or salsa verde (add to potatoes). More ideas here and here. For the roots: we have many recipes on the web and they taste great raw as a snack.

Lettuce – Store in a bag in the refrigerator (plastic works better than the waxed paper), 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.

Fennel – For easier storage, separate the fronds from the bulb. For the fronds: many people like making a fennel frond pesto (add to risotto), or using it like an herb when cooking. Or save the stalks and fronds for stock/broth. The bulb is popular thinly shaved and added to a salad, especially with citrus, olives, both, cheese, or carrots. It can be made into a Caesar salad or massaged. You can also make a quick pickle and CSA members have shared that they use fennel stems as a substitute for celery in potato salad and soup. If you don’t like the taste of it raw, try cooking (roasting, braising, sautéing, grilling, etc.) which will transform the taste – cooked fennel tastes like a combination between onion and celery. It makes a great base for soup or stew, and is a great addition to Thanksgiving stuffing/dressing! We also like it braised or caramelized (we have several recipes on the website) and it’s a good addition to other roasted or sautéed vegetables (like carrots, broccoli, or squash and potatoes). Check out the other recipes on our website.

Parsley – You should keep it in the refrigerator in a plastic bag, wrapped in a damp paper towel, or in a glass of water (like a bunch of flowers, or basil) covered loosely with a plastic bag. You can add a little bit to many dishes (like the Recipe of the Week, or roasted potatoes) or use it all in a parsley sauce like chimichurri, gremolata, chermoula, persillade, salsa verde, or pesto. Other ideas: fennel salad or butternut tabbouleh.

Potatoes – We’re currently harvesting Bintje (white), Yukon gold (yellow), bella roja (red). These are straight from the field and the skins are still very soft and may get scuffed in the harvesting process but that won’t impact the taste. You MUST store them in the refrigerator out of the light. See the Recipe of the Week (recommended by a CSA member) for a way to mix up your mashed potatoes, or the other great ideas on our website.