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

Broccoli – We get multiple harvests off of each broccoli plant. It first produces a large head and then after that is harvested, the plants send out smaller shoots, which is what is in your box this week. Broccoli is great roasted, steamed (basic instructions here, and you can also make a pasta sauce), blanched (then make tots or a salad!), stir-fried, sauteed, added to soups, broiled, grilled, or raw. Lots of broccoli recipes on our website, including many with carrots and leeks. Store broccoli in the refrigerator in a bag, with additional storage tips here.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. Separate the root from the greens before storing them in the refrigerator, both in bags. Carrot tops are considered an acquired taste by some, but we encourage you to give them a try. You can add the greens to any soup or salad. Or make broth, pesto (which you can enjoy with the roots) chimichurri, a warm salad, or couscous. More ideas here. For the roots: we have many recipes on the web and they taste great raw as a snack. If you want more carrots, order a bulk 5# bag, available now in the CSA member store.

Cauliflower – Cauliflower can be roasted, blanched, pickled, steamed, sautéed or even eaten raw (some of us just like snacking on it plain or making a shaved salad). Roasting brings out its sweet side – see the two Recipe of the Week options (this one or this one) for ideas! We have a few recipes on our website and some of our other favorite sites have a plethora of tasty and delicious ideas – see here, here, here, or here for more ideas. Store in the refrigerator in a bag, loosely covered with some airflow. You should use the leaves and stems too. Try roasting them, stir-frying, or make a curry, or add them in with the florets to whatever you’re making. Stems and the thick base of the leaves will require longer cooking times and ends of the leaves need less. This winter has been a great cauliflower season. We’re fast approaching the end; this may be the last week we have it to put in your boxes, so enjoy!

Leeks – Be sure to rinse well, or put cut leeks in a bowl of water to remove the dirt and grit that can get stuck between the leaves (more cutting and cooking advice here). Leeks can be used as the base for cooking any dish, but they can also feature more prominently – like pasta. See the many great ideas on our website and you can also learn more about our leeks here. They are great in soup (including with cauliflower, like the Recipe of the Week, this one or this one)! We love caramelized or braised leeks and they can also be grilled, pickled, sautéed (add to salad dressing), or roasted. People often don’t cook with the tougher green tops but don’t discard. You can braise them or save for veggie stock or make leek oil to drizzle over soups, stews, bread, or roasted veggies! Store leeks in the refrigerator, wrapped in a bag to retain moisture (and to prevent your refrigerator from smelling like leeks) where they’ll last for two weeks or so.

Oranges – Full Belly Farm navel oranges. They’re best stored in the refrigerator (in a bag and/or your crisper drawer) for maximum freshness, but are fine on the counter (out of direct sunlight) for a few days. They’re excellent snacks, and can be added to salads, but if you don’t like them fresh you can use them (and/or the zest!) for baked goods. If you’d like more oranges, we have bulk bags available in the CSA member shop.

Spigarello – Do you like dino kale and collards? If so, you’ll love spigarello. Also known as leaf broccoli, its taste and texture are somewhere between collards and dino kale and you can use it in any recipe calling for  hearty greens on our website. You can use it raw in a salad or slaw or salad (like with peanut sauce or dried fruit and nuts). However, we most often enjoy it cooked. It’s best cooked and is excellent in a simple sauté with garlic, eggs (scrambled or poached), raisins and pine nuts, or cheese, or braise. Like most members of the brassica family, spigarello goes well with pasta (including mac and cheese), potatoes, and can be added to soups and stews. Or you can even try a roasted pesto. Store your spigarello in the refrigerator in a bag.

*Click on produce above for Recipes

Veggie Tips

Broccoli – We get multiple harvests off of each broccoli plant. It first produces a large head and then after that is harvested, the plants send out smaller shoots, which is what is in your box this week. Broccoli is great roasted, steamed (basic instructions here, and you can also make a pasta sauce), blanched (then make tots or a salad!), stir-fried, sauteed, added to soups, broiled, grilled, or raw. Lots of broccoli recipes on our website, including many with carrots and leeks. Store broccoli in the refrigerator in a bag, with additional storage tips here.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. Separate the root from the greens before storing them in the refrigerator, both in bags. Carrot tops are considered an acquired taste by some, but we encourage you to give them a try. You can add the greens to any soup or salad. Or make broth, pesto (which you can enjoy with the roots) chimichurri, a warm salad, or couscous. More ideas here. For the roots: we have many recipes on the web and they taste great raw as a snack. If you want more carrots, order a bulk 5# bag, available now in the CSA member store.

Cauliflower – Cauliflower can be roasted, blanched, pickled, steamed, sautéed or even eaten raw (some of us just like snacking on it plain or making a shaved salad). Roasting brings out its sweet side – see the two Recipe of the Week options (this one or this one) for ideas! We have a few recipes on our website and some of our other favorite sites have a plethora of tasty and delicious ideas – see here, here, here, or here for more ideas. Store in the refrigerator in a bag, loosely covered with some airflow. You should use the leaves and stems too. Try roasting them, stir-frying, or make a curry, or add them in with the florets to whatever you’re making. Stems and the thick base of the leaves will require longer cooking times and ends of the leaves need less. This winter has been a great cauliflower season. We’re fast approaching the end; this may be the last week we have it to put in your boxes, so enjoy!

Leeks – Be sure to rinse well, or put cut leeks in a bowl of water to remove the dirt and grit that can get stuck between the leaves (more cutting and cooking advice here). Leeks can be used as the base for cooking any dish, but they can also feature more prominently – like pasta. See the many great ideas on our website and you can also learn more about our leeks here. They are great in soup (including with cauliflower, like the Recipe of the Week, this one or this one)! We love caramelized or braised leeks and they can also be grilled, pickled, sautéed (add to salad dressing), or roasted. People often don’t cook with the tougher green tops but don’t discard. You can braise them or save for veggie stock or make leek oil to drizzle over soups, stews, bread, or roasted veggies! Store leeks in the refrigerator, wrapped in a bag to retain moisture (and to prevent your refrigerator from smelling like leeks) where they’ll last for two weeks or so.

Oranges – Full Belly Farm navel oranges. They’re best stored in the refrigerator (in a bag and/or your crisper drawer) for maximum freshness, but are fine on the counter (out of direct sunlight) for a few days. They’re excellent snacks, and can be added to salads, but if you don’t like them fresh you can use them (and/or the zest!) for baked goods. If you’d like more oranges, we have bulk bags available in the CSA member shop.

Spigarello – Do you like dino kale and collards? If so, you’ll love spigarello. Also known as leaf broccoli, its taste and texture are somewhere between collards and dino kale and you can use it in any recipe calling for  hearty greens on our website. You can use it raw in a salad or slaw or salad (like with peanut sauce or dried fruit and nuts). However, we most often enjoy it cooked. It’s best cooked and is excellent in a simple sauté with garlic, eggs (scrambled or poached), raisins and pine nuts, or cheese, or braise. Like most members of the brassica family, spigarello goes well with pasta (including mac and cheese), potatoes, and can be added to soups and stews. Or you can even try a roasted pesto. Store your spigarello in the refrigerator in a bag.

*Click on produce above for Recipes

Veggie Tips

Broccoli – We get multiple harvests off of each broccoli plant. It first produces a large head and then after that is harvested, the plants send out smaller shoots, which is what is in your box this week. Broccoli is great roasted, steamed (basic instructions here, and you can also make a pasta sauce), blanched (then make tots or a salad!), stir-fried, sauteed, added to soups, broiled, grilled, or raw. Lots of broccoli recipes on our website, including many with carrots and leeks. Store broccoli in the refrigerator in a bag, with additional storage tips here.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. Separate the root from the greens before storing them in the refrigerator, both in bags. Carrot tops are considered an acquired taste by some, but we encourage you to give them a try. You can add the greens to any soup or salad. Or make broth, pesto (which you can enjoy with the roots) chimichurri, a warm salad, or couscous. More ideas here. For the roots: we have many recipes on the web and they taste great raw as a snack. If you want more carrots, order a bulk 5# bag, available now in the CSA member store.

Cauliflower – Cauliflower can be roasted, blanched, pickled, steamed, sautéed or even eaten raw (some of us just like snacking on it plain or making a shaved salad). Roasting brings out its sweet side – see the two Recipe of the Week options (this one or this one) for ideas! We have a few recipes on our website and some of our other favorite sites have a plethora of tasty and delicious ideas – see here, here, here, or here for more ideas. Store in the refrigerator in a bag, loosely covered with some airflow. You should use the leaves and stems too. Try roasting them, stir-frying, or make a curry, or add them in with the florets to whatever you’re making. Stems and the thick base of the leaves will require longer cooking times and ends of the leaves need less. This winter has been a great cauliflower season. We’re fast approaching the end; this may be the last week we have it to put in your boxes, so enjoy!

Leeks – Be sure to rinse well, or put cut leeks in a bowl of water to remove the dirt and grit that can get stuck between the leaves (more cutting and cooking advice here). Leeks can be used as the base for cooking any dish, but they can also feature more prominently – like pasta. See the many great ideas on our website and you can also learn more about our leeks here. They are great in soup (including with cauliflower, like the Recipe of the Week, this one or this one)! We love caramelized or braised leeks and they can also be grilled, pickled, sautéed (add to salad dressing), or roasted. People often don’t cook with the tougher green tops but don’t discard. You can braise them or save for veggie stock or make leek oil to drizzle over soups, stews, bread, or roasted veggies! Store leeks in the refrigerator, wrapped in a bag to retain moisture (and to prevent your refrigerator from smelling like leeks) where they’ll last for two weeks or so.

Oranges – Full Belly Farm navel oranges. They’re best stored in the refrigerator (in a bag and/or your crisper drawer) for maximum freshness, but are fine on the counter (out of direct sunlight) for a few days. They’re excellent snacks, and can be added to salads, but if you don’t like them fresh you can use them (and/or the zest!) for baked goods. If you’d like more oranges, we have bulk bags available in the CSA member shop.

Spigarello – Do you like dino kale and collards? If so, you’ll love spigarello. Also known as leaf broccoli, its taste and texture are somewhere between collards and dino kale and you can use it in any recipe calling for  hearty greens on our website. You can use it raw in a salad or slaw or salad (like with peanut sauce or dried fruit and nuts). However, we most often enjoy it cooked. It’s best cooked and is excellent in a simple sauté with garlic, eggs (scrambled or poached), raisins and pine nuts, or cheese, or braise. Like most members of the brassica family, spigarello goes well with pasta (including mac and cheese), potatoes, and can be added to soups and stews. Or you can even try a roasted pesto. Store your spigarello in the refrigerator in a bag.

*Click on produce above for Recipes

Veggie Tips

Broccoli – We get multiple harvests off of each broccoli plant. It first produces a large head and then after that is harvested, the plants send out smaller shoots, which is what is in your box this week. Broccoli is great roasted, steamed (basic instructions here, and you can also make a pasta sauce), blanched (then make tots or a salad!), stir-fried, sauteed, added to soups, broiled, grilled, or raw. Lots of broccoli recipes on our website, including many with carrots and leeks. Store broccoli in the refrigerator in a bag, with additional storage tips here.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. Separate the root from the greens before storing them in the refrigerator, both in bags. Carrot tops are considered an acquired taste by some, but we encourage you to give them a try. You can add the greens to any soup or salad. Or make broth, pesto (which you can enjoy with the roots) chimichurri, a warm salad, or couscous. More ideas here. For the roots: we have many recipes on the web and they taste great raw as a snack. If you want more carrots, order a bulk 5# bag, available now in the CSA member store.

Cauliflower – Cauliflower can be roasted, blanched, pickled, steamed, sautéed or even eaten raw (some of us just like snacking on it plain or making a shaved salad). Roasting brings out its sweet side – see the two Recipe of the Week options (this one or this one) for ideas! We have a few recipes on our website and some of our other favorite sites have a plethora of tasty and delicious ideas – see here, here, here, or here for more ideas. Store in the refrigerator in a bag, loosely covered with some airflow. You should use the leaves and stems too. Try roasting them, stir-frying, or make a curry, or add them in with the florets to whatever you’re making. Stems and the thick base of the leaves will require longer cooking times and ends of the leaves need less. This winter has been a great cauliflower season. We’re fast approaching the end; this may be the last week we have it to put in your boxes, so enjoy!

Leeks – Be sure to rinse well, or put cut leeks in a bowl of water to remove the dirt and grit that can get stuck between the leaves (more cutting and cooking advice here). Leeks can be used as the base for cooking any dish, but they can also feature more prominently – like pasta. See the many great ideas on our website and you can also learn more about our leeks here. They are great in soup (including with cauliflower, like the Recipe of the Week, this one or this one)! We love caramelized or braised leeks and they can also be grilled, pickled, sautéed (add to salad dressing), or roasted. People often don’t cook with the tougher green tops but don’t discard. You can braise them or save for veggie stock or make leek oil to drizzle over soups, stews, bread, or roasted veggies! Store leeks in the refrigerator, wrapped in a bag to retain moisture (and to prevent your refrigerator from smelling like leeks) where they’ll last for two weeks or so.

Oranges – Full Belly Farm navel oranges. They’re best stored in the refrigerator (in a bag and/or your crisper drawer) for maximum freshness, but are fine on the counter (out of direct sunlight) for a few days. They’re excellent snacks, and can be added to salads, but if you don’t like them fresh you can use them (and/or the zest!) for baked goods. If you’d like more oranges, we have bulk bags available in the CSA member shop.

Spigarello – Do you like dino kale and collards? If so, you’ll love spigarello. Also known as leaf broccoli, its taste and texture are somewhere between collards and dino kale and you can use it in any recipe calling for  hearty greens on our website. You can use it raw in a salad or slaw or salad (like with peanut sauce or dried fruit and nuts). However, we most often enjoy it cooked. It’s best cooked and is excellent in a simple sauté with garlic, eggs (scrambled or poached), raisins and pine nuts, or cheese, or braise. Like most members of the brassica family, spigarello goes well with pasta (including mac and cheese), potatoes, and can be added to soups and stews. Or you can even try a roasted pesto. Store your spigarello in the refrigerator in a bag.

*Click on produce above for Recipes

Veggie Tips

Butternut Squash – You can eat it with every meal, even breakfast (sweet or savory) and dessert, and it can be even eaten pickled or raw! You can freeze cubed butternut or make puree (to use for soup, baked goods – it’s superior to pumpkin!). To make puree, a CSA member recommended roasting it whole and then handling the skin and seeds once it’s done. You can eat the seeds too! Check out the Recipe of the Week and there are many excellent squash recipes on our website and there are even more recipe ideas on this list or this list). We’re getting near the end of our squash season, so they don’t have a long shelf-life. Store in a cool, dry place until ready to use – if it has a scratch or nick that might mold, use soon! 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. Carrot tops are considered an acquired taste by some, but we encourage you to give them a try. You can add the greens to any soup or salad. Or make broth, pesto (which you can enjoy with the roots) chimichurri, a warm salad, or couscous. More ideas here. For the roots: we have many recipes on the web and they taste great raw as a snack.

Cauliflower – You’re getting a vibrant green cauliflower this week! Cauliflower can be roasted, blanched, pickled, steamed, sautéed or even eaten raw (some of us just like snacking on it plain or making a shaved salad). Roasting brings out its sweet side and you can add any seasoning, or any other vegetables (like butternut). We have a few recipes on our website and some of our other favorite sites have a plethora of tasty and delicious ideas – see here, here, here, or here for more ideas. Store in the refrigerator in a bag, loosely covered with some airflow. You should use the leaves and stems too. Try roasting them, stir-frying, or make a curry, or add them in with the florets to whatever you’re making. Stems and the thick base of the leaves will require longer cooking times and ends of the leaves need less.

Collards – Don’t be intimidated by collards, either by the size of the enormous leaves, or if they’re a new vegetable to you. We love collards, kale’s heartier cousin, and hope you do too. You can use collards anywhere you’d use kale, just perhaps cook or massage a little longer. Some people like making collard wraps (raw or blanched) – the size of these leaves would be great for that. Otherwise, collards can be eaten raw (make a salad) or cooked. Some other cooked collard ideas: the Recipe of the Week, a simple sauté, with orange juice, potato curry, Korean style, Ethiopian gomen, a soup with your butternut, braised with coconut milk (add squash), 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.

Oranges – Full Belly Farm navel oranges. They’re best stored in the refrigerator (in a bag and/or your crisper drawer) for maximum freshness, but are fine on the counter (out of direct sunlight) for a few days. They’re excellent snacks, and can be added to salads, but if you don’t like them fresh you can use them (and/or the zest!) for baked goods. If you’d like more oranges, we have bulk bags available in the CSA member shop.

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

*Click on produce above for Recipes

Veggie Tips

Butternut Squash – You can eat it with every meal, even breakfast (sweet or savory) and dessert, and it can be even eaten pickled or raw! You can freeze cubed butternut or make puree (to use for soup, baked goods – it’s superior to pumpkin!). To make puree, a CSA member recommended roasting it whole and then handling the skin and seeds once it’s done. You can eat the seeds too! Check out the Recipe of the Week and there are many excellent squash recipes on our website and there are even more recipe ideas on this list or this list). We’re getting near the end of our squash season, so they don’t have a long shelf-life. Store in a cool, dry place until ready to use – if it has a scratch or nick that might mold, use soon! 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. Carrot tops are considered an acquired taste by some, but we encourage you to give them a try. You can add the greens to any soup or salad. Or make broth, pesto (which you can enjoy with the roots) chimichurri, a warm salad, or couscous. More ideas here. For the roots: we have many recipes on the web and they taste great raw as a snack.

Cauliflower – You’re getting a vibrant green cauliflower this week! Cauliflower can be roasted, blanched, pickled, steamed, sautéed or even eaten raw (some of us just like snacking on it plain or making a shaved salad). Roasting brings out its sweet side and you can add any seasoning, or any other vegetables (like butternut). We have a few recipes on our website and some of our other favorite sites have a plethora of tasty and delicious ideas – see here, here, here, or here for more ideas. Store in the refrigerator in a bag, loosely covered with some airflow. You should use the leaves and stems too. Try roasting them, stir-frying, or make a curry, or add them in with the florets to whatever you’re making. Stems and the thick base of the leaves will require longer cooking times and ends of the leaves need less.

Collards – Don’t be intimidated by collards, either by the size of the enormous leaves, or if they’re a new vegetable to you. We love collards, kale’s heartier cousin, and hope you do too. You can use collards anywhere you’d use kale, just perhaps cook or massage a little longer. Some people like making collard wraps (raw or blanched) – the size of these leaves would be great for that. Otherwise, collards can be eaten raw (make a salad) or cooked. Some other cooked collard ideas: the Recipe of the Week, a simple sauté, with orange juice, potato curry, Korean style, Ethiopian gomen, a soup with your butternut, braised with coconut milk (add squash), 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.

Oranges – Full Belly Farm navel oranges. They’re best stored in the refrigerator (in a bag and/or your crisper drawer) for maximum freshness, but are fine on the counter (out of direct sunlight) for a few days. They’re excellent snacks, and can be added to salads, but if you don’t like them fresh you can use them (and/or the zest!) for baked goods. If you’d like more oranges, we have bulk bags available in the CSA member shop.

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

*Click on produce above for Recipes

Veggie Tips

Butternut Squash – You can eat it with every meal, even breakfast (sweet or savory) and dessert, and it can be even eaten pickled or raw! You can freeze cubed butternut or make puree (to use for soup, baked goods – it’s superior to pumpkin!). To make puree, a CSA member recommended roasting it whole and then handling the skin and seeds once it’s done. You can eat the seeds too! Check out the Recipe of the Week and there are many excellent squash recipes on our website and there are even more recipe ideas on this list or this list). We’re getting near the end of our squash season, so they don’t have a long shelf-life. Store in a cool, dry place until ready to use – if it has a scratch or nick that might mold, use soon! 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. Carrot tops are considered an acquired taste by some, but we encourage you to give them a try. You can add the greens to any soup or salad. Or make broth, pesto (which you can enjoy with the roots) chimichurri, a warm salad, or couscous. More ideas here. For the roots: we have many recipes on the web and they taste great raw as a snack.

Cauliflower – You’re getting a vibrant green cauliflower this week! Cauliflower can be roasted, blanched, pickled, steamed, sautéed or even eaten raw (some of us just like snacking on it plain or making a shaved salad). Roasting brings out its sweet side and you can add any seasoning, or any other vegetables (like butternut). We have a few recipes on our website and some of our other favorite sites have a plethora of tasty and delicious ideas – see here, here, here, or here for more ideas. Store in the refrigerator in a bag, loosely covered with some airflow. You should use the leaves and stems too. Try roasting them, stir-frying, or make a curry, or add them in with the florets to whatever you’re making. Stems and the thick base of the leaves will require longer cooking times and ends of the leaves need less.

Collards – Don’t be intimidated by collards, either by the size of the enormous leaves, or if they’re a new vegetable to you. We love collards, kale’s heartier cousin, and hope you do too. You can use collards anywhere you’d use kale, just perhaps cook or massage a little longer. Some people like making collard wraps (raw or blanched) – the size of these leaves would be great for that. Otherwise, collards can be eaten raw (make a salad) or cooked. Some other cooked collard ideas: the Recipe of the Week, a simple sauté, with orange juice, potato curry, Korean style, Ethiopian gomen, a soup with your butternut, braised with coconut milk (add squash), 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.

Oranges – Full Belly Farm navel oranges. They’re best stored in the refrigerator (in a bag and/or your crisper drawer) for maximum freshness, but are fine on the counter (out of direct sunlight) for a few days. They’re excellent snacks, and can be added to salads, but if you don’t like them fresh you can use them (and/or the zest!) for baked goods. If you’d like more oranges, we have bulk bags available in the CSA member shop.

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

*Click on produce above for Recipes

Veggie Tips

Butternut Squash – You can eat it with every meal, even breakfast (sweet or savory) and dessert, and it can be even eaten pickled or raw! You can freeze cubed butternut or make puree (to use for soup, baked goods – it’s superior to pumpkin!). To make puree, a CSA member recommended roasting it whole and then handling the skin and seeds once it’s done. You can eat the seeds too! Check out the Recipe of the Week and there are many excellent squash recipes on our website and there are even more recipe ideas on this list or this list). We’re getting near the end of our squash season, so they don’t have a long shelf-life. Store in a cool, dry place until ready to use – if it has a scratch or nick that might mold, use soon! 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. Carrot tops are considered an acquired taste by some, but we encourage you to give them a try. You can add the greens to any soup or salad. Or make broth, pesto (which you can enjoy with the roots) chimichurri, a warm salad, or couscous. More ideas here. For the roots: we have many recipes on the web and they taste great raw as a snack.

Cauliflower – You’re getting a white or vibrant green cauliflower this week! Cauliflower can be roasted, blanched, pickled, steamed, sautéed or even eaten raw (some of us just like snacking on it plain or making a shaved salad). Roasting brings out its sweet side and you can add any seasoning, or any other vegetables (like butternut). We have a few recipes on our website and some of our other favorite sites have a plethora of tasty and delicious ideas – see here, here, here, or here for more ideas. Store in the refrigerator in a bag, loosely covered with some airflow. You should use the leaves and stems too. Try roasting them, stir-frying, or make a curry, or add them in with the florets to whatever you’re making. Stems and the thick base of the leaves will require longer cooking times and ends of the leaves need less.

Collards – Don’t be intimidated by collards, either by the size of the enormous leaves, or if they’re a new vegetable to you. We love collards, kale’s heartier cousin, and hope you do too. You can use collards anywhere you’d use kale, just perhaps cook or massage a little longer. Some people like making collard wraps (raw or blanched) – the size of these leaves would be great for that. Otherwise, collards can be eaten raw (make a salad) or cooked. Some other cooked collard ideas: the Recipe of the Week, a simple sauté, with orange juice, potato curry, Korean style, Ethiopian gomen, a soup with your butternut, braised with coconut milk (add squash), 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.

Oranges – Full Belly Farm navel oranges. They’re best stored in the refrigerator (in a bag and/or your crisper drawer) for maximum freshness, but are fine on the counter (out of direct sunlight) for a few days. They’re excellent snacks, and can be added to salads, but if you don’t like them fresh you can use them (and/or the zest!) for baked goods. If you’d like more oranges, we have bulk bags available in the CSA member shop.

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

*Click on produce above for Recipes

Veggie Tips

Butternut Squash – You can eat it with every meal, even breakfast (sweet or savory) and dessert, and it can be even eaten pickled or raw! You can freeze cubed butternut or make puree (to use for soup, baked goods – it’s superior to pumpkin!). To make puree, a CSA member recommended roasting it whole and then handling the skin and seeds once it’s done. You can eat the seeds too! Check out the Recipe of the Week and there are many excellent squash recipes on our website and there are even more recipe ideas on this list or this list). We’re getting near the end of our squash season, so they don’t have a long shelf-life. Store in a cool, dry place until ready to use – if it has a scratch or nick that might mold, use soon! 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. Carrot tops are considered an acquired taste by some, but we encourage you to give them a try. You can add the greens to any soup or salad. Or make broth, pesto (which you can enjoy with the roots) chimichurri, a warm salad, or couscous. More ideas here. For the roots: we have many recipes on the web and they taste great raw as a snack.

Cauliflower – You’re getting a white or vibrant green cauliflower this week! Cauliflower can be roasted, blanched, pickled, steamed, sautéed or even eaten raw (some of us just like snacking on it plain or making a shaved salad). Roasting brings out its sweet side and you can add any seasoning, or any other vegetables (like butternut). We have a few recipes on our website and some of our other favorite sites have a plethora of tasty and delicious ideas – see here, here, here, or here for more ideas. Store in the refrigerator in a bag, loosely covered with some airflow. You should use the leaves and stems too. Try roasting them, stir-frying, or make a curry, or add them in with the florets to whatever you’re making. Stems and the thick base of the leaves will require longer cooking times and ends of the leaves need less.

Dino Kale – this tasty kale goes by several names: dino, lacinato, Tuscan, cavolo nero, among others. It’s excellent raw or cooked (sautéed, braised, grilled, roasted). If you’ve never tried a massaged kale salad, this is a great variety to experiment with, just make sure to massage well, so it’s good and soft. You’ll often see in recipes 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. A few more ideas: with butternut squash (noodles or a salad), roasted cauliflower salad, with spaghetti, miso-creamed kale, potato soup, and a chickpea stew. And we have many more ideas on our website.

Oranges – Full Belly Farm navel oranges. They’re best stored in the refrigerator (in a bag and/or your crisper drawer) for maximum freshness, but are fine on the counter (out of direct sunlight) for a few days. They’re excellent snacks, and can be added to salads, but if you don’t like them fresh you can use them (and/or the zest!) for baked goods. If you’d like more oranges, we have bulk bags available in the CSA member shop.

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