What’s in my box this week?

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

*Click on produce above for Recipes

Veggie Tips

Bok Choi – We grow three types of bok choi – the large white-stemmed (joi choi), the shorter green-stemmed (mei qing, or Shanghai), and purple. All have different shapes but are equally delicious with crunchy stems and soft leaves. The bigger variety could even be used like lettuce wraps.  Bok choi makes a great stir-fry and CSA members have recommended grilling their choi (“cut in half, grilled with sesame oil and sprinkled with sesame seeds and salt”). No grill? Use a cast iron. It can also be enjoyed raw in a salad (we’ve got several ideas on our website or try this one with couscous and pomegranates) or pesto and is good in soups (try tortilla stew or pasta e fagioli) and with noodles. Other ideas: miso soup, lentil soup, noodles, curry, or with roasted kabocha. Store in the refrigerator in a bag.

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 have 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 related to beets and spinach, which explains some of the similar taste and appearance traits – you can use chard in a recipe for spinach (cook more) or other hearty greens like kale (recipe ideas here), just cook less. 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 slaw. Or make pesto!

Cilantro – Apologies to anyone with the genetic trait that makes cilantro taste like soap, but it’s an amazingly useful and versatile herb. Don’t let it go slimy! For optimal storage, you have a few options: 1) Place them upright in a clean glass or jar filled with an inch of water, as you would a bouquet of flowers, then loosely cover the leaves with an upside-down plastic bag and pop it in the fridge. Change the water regularly. 2) Roll the cilantro in a paper towel or lightweight cloth towel and store in a bag or container in the refrigerator. Don’t chop or wash your cilantro before storing (washing can be ok if you get it completely dry before storing). And don’t discard the stems – they’ve got lots of flavor and have many uses (like this sauce and the ideas in this article). Cilantro is a pretty easy herb to go through quickly, but if you need ideas, see the Recipe of the Week, or the many other recipes on our website.

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 a sweet taste and 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, like most root veggies – Japanese style, with ginger, garlic, or miso. Don’t discard the greens; they are tender and soft, with a mild taste. Direct quote from one of our owners, Andrew: “they’re the best part! And really good for you.” You can cook the greens with the turnips (sautéed, pan-roasted, or oven roasted) or use them raw anywhere you’d use arugula or spinach. To store: remove the greens and store the greens and roots in separate plastic bags in the fridge. The greens will last 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 told me she always makes it when she gets turnips in her box. Additional recipes here.

Kabocha Squash – We love kabocha for its rich, sweet taste, almost like a sweet potato. It is excellent roasted, and can also be simmered, cooked in soups (see the Recipe of the Week) and curries (try one with chard), steamed, stir-fried, sautéed (with chard), grilled, braised, and more. Maybe make mashed kabocha for this year’s Thanksgiving! You can swap kabocha for pumpkin (or kuri) in any recipe and makes excellent desserts, including pie, tarts, and pudding cakes. Additional recipe ideas on our website. The skin is edible and does not need to be removed. The squash can have some bumps on the outside. These are purely cosmetic and don’t impact the taste or quality of the squash, though perhaps skip eating those. Kabocha can be stored in a cool, dry place, and they will last quite a while, up to 4 months, but make sure to check for scratches or nicks in the skin – those won’t last as long!

Lettuce – Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does get a little wilty before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here). Salad options abound. Other recipe ideas on our lettuce and salad mix pages. Sturdier lettuce varieties are great in a stir-fry!

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

*Click on produce above for Recipes

Veggie Tips

Bok Choi – We grow three types of bok choi – the large white-stemmed (joi choi), the shorter green-stemmed (mei qing, or Shanghai), and purple. All have different shapes but are equally delicious with crunchy stems and soft leaves. The bigger variety could even be used like lettuce wraps.  Bok choi makes a great stir-fry and CSA members have recommended grilling their choi (“cut in half, grilled with sesame oil and sprinkled with sesame seeds and salt”). No grill? Use a cast iron. It can also be enjoyed raw in a salad (we’ve got several ideas on our website or try this one with couscous and pomegranates) or pesto and is good in soups (try tortilla stew or pasta e fagioli) and with noodles. Other ideas: miso soup, lentil soup, noodles, curry, or with roasted kabocha. Store in the refrigerator in a bag.

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 have 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 related to beets and spinach, which explains some of the similar taste and appearance traits – you can use chard in a recipe for spinach (cook more) or other hearty greens like kale (recipe ideas here), just cook less. 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 slaw. Or make pesto!

Cilantro – Apologies to anyone with the genetic trait that makes cilantro taste like soap, but it’s an amazingly useful and versatile herb. Don’t let it go slimy! For optimal storage, you have a few options: 1) Place them upright in a clean glass or jar filled with an inch of water, as you would a bouquet of flowers, then loosely cover the leaves with an upside-down plastic bag and pop it in the fridge. Change the water regularly. 2) Roll the cilantro in a paper towel or lightweight cloth towel and store in a bag or container in the refrigerator. Don’t chop or wash your cilantro before storing (washing can be ok if you get it completely dry before storing). And don’t discard the stems – they’ve got lots of flavor and have many uses (like this sauce and the ideas in this article). Cilantro is a pretty easy herb to go through quickly, but if you need ideas, see the Recipe of the Week, or the many other recipes on our website.

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 a sweet taste and 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, like most root veggies – Japanese style, with ginger, garlic, or miso. Don’t discard the greens; they are tender and soft, with a mild taste. Direct quote from one of our owners, Andrew: “they’re the best part! And really good for you.” You can cook the greens with the turnips (sautéed, pan-roasted, or oven roasted) or use them raw anywhere you’d use arugula or spinach. To store: remove the greens and store the greens and roots in separate plastic bags in the fridge. The greens will last 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 told me she always makes it when she gets turnips in her box. Additional recipes here.

Kabocha Squash – We love kabocha for its rich, sweet taste, almost like a sweet potato. It is excellent roasted, and can also be simmered, cooked in soups (see the Recipe of the Week) and curries (try one with chard), steamed, stir-fried, sautéed (with chard), grilled, braised, and more. Maybe make mashed kabocha for this year’s Thanksgiving! You can swap kabocha for pumpkin (or kuri) in any recipe and makes excellent desserts, including pie, tarts, and pudding cakes. Additional recipe ideas on our website. The skin is edible and does not need to be removed. The squash can have some bumps on the outside. These are purely cosmetic and don’t impact the taste or quality of the squash, though perhaps skip eating those. Kabocha can be stored in a cool, dry place, and they will last quite a while, up to 4 months, but make sure to check for scratches or nicks in the skin – those won’t last as long!

Lettuce – Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does get a little wilty before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here). Salad options abound. Other recipe ideas on our lettuce and salad mix pages. Sturdier lettuce varieties are great in a stir-fry!

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

*Click on produce above for Recipes

Veggie Tips

Bok Choi – We grow three types of bok choi – the large white-stemmed (joi choi), the shorter green-stemmed (mei qing, or Shanghai), and purple. All have different shapes but are equally delicious with crunchy stems and soft leaves. The bigger variety could even be used like lettuce wraps.  Bok choi makes a great stir-fry and CSA members have recommended grilling their choi (“cut in half, grilled with sesame oil and sprinkled with sesame seeds and salt”). No grill? Use a cast iron. It can also be enjoyed raw in a salad (we’ve got several ideas on our website or try this one with couscous and pomegranates) or pesto and is good in soups (try tortilla stew or pasta e fagioli) and with noodles. Other ideas: miso soup, lentil soup, noodles, curry, or with roasted kabocha. Store in the refrigerator in a bag.

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 have 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 related to beets and spinach, which explains some of the similar taste and appearance traits – you can use chard in a recipe for spinach (cook more) or other hearty greens like kale (recipe ideas here), just cook less. 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 slaw. Or make pesto!

Cilantro – Apologies to anyone with the genetic trait that makes cilantro taste like soap, but it’s an amazingly useful and versatile herb. Don’t let it go slimy! For optimal storage, you have a few options: 1) Place them upright in a clean glass or jar filled with an inch of water, as you would a bouquet of flowers, then loosely cover the leaves with an upside-down plastic bag and pop it in the fridge. Change the water regularly. 2) Roll the cilantro in a paper towel or lightweight cloth towel and store in a bag or container in the refrigerator. Don’t chop or wash your cilantro before storing (washing can be ok if you get it completely dry before storing). And don’t discard the stems – they’ve got lots of flavor and have many uses (like this sauce and the ideas in this article). Cilantro is a pretty easy herb to go through quickly, but if you need ideas, see the Recipe of the Week, or the many other recipes on our website.

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 a sweet taste and 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, like most root veggies – Japanese style, with ginger, garlic, or miso. Don’t discard the greens; they are tender and soft, with a mild taste. Direct quote from one of our owners, Andrew: “they’re the best part! And really good for you.” You can cook the greens with the turnips (sautéed, pan-roasted, or oven roasted) or use them raw anywhere you’d use arugula or spinach. To store: remove the greens and store the greens and roots in separate plastic bags in the fridge. The greens will last 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 told me she always makes it when she gets turnips in her box. Additional recipes here.

Kabocha Squash – We love kabocha for its rich, sweet taste, almost like a sweet potato. It is excellent roasted, and can also be simmered, cooked in soups (see the Recipe of the Week) and curries (try one with chard), steamed, stir-fried, sautéed (with chard), grilled, braised, and more. Maybe make mashed kabocha for this year’s Thanksgiving! You can swap kabocha for pumpkin (or kuri) in any recipe and makes excellent desserts, including pie, tarts, and pudding cakes. Additional recipe ideas on our website. The skin is edible and does not need to be removed. The squash can have some bumps on the outside. These are purely cosmetic and don’t impact the taste or quality of the squash, though perhaps skip eating those. Kabocha can be stored in a cool, dry place, and they will last quite a while, up to 4 months, but make sure to check for scratches or nicks in the skin – those won’t last as long!

Lettuce – Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does get a little wilty before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here). Salad options abound. Other recipe ideas on our lettuce and salad mix pages. Sturdier lettuce varieties are great in a stir-fry!

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

*Click on produce above for Recipes

Veggie Tips

Acorn Squash – Their shape is perfect for stuffing whether sweet (like yogurt and spices), or savory! 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, wedges (like the Recipe of the Week), or cubes. They can be microwaved too. No need to remove the peel before cooking. Roasted squash is a good addition to salad, chili, or pasta (lasagne too). Or make salsa, risotto, dip, dal, curry, or muffins! You can roast the seeds too. Store in a cool, dry place, not in the refrigerator, unless it’s got a scratch or ding that might make it go bad quickly. Additional recipe ideas here and here, plus we have LOTS of squash recipes on our website. 

Eggplant – We grow multiple varieties and you can view them all on our website, plus many excellent recipe ideas. The different shaped eggplants can have slight textural differences but can all be used interchangeably, just pay attention to how you cut them and keep these cooking tips in mind. While you’ll see suggestions not to refrigerate them we do recommend that you refrigerate them in a warmer section of your fridge, if possible (follow this guidance) in a bag to prevent them from getting squishy. Though if they do get a little soft or get some cold damage, they are still very salvageable. If you’re still on the fence about eggplant, try this salad, described as “The Sheet-Pan Salad That Made Me Stop Hating Eggplant, Finally”) and we have many more recipes on our website.

Fennel – Fennel can be thinly shaved and added to a salad or slaw, or make a fennel-only salad (examples: with onions and cheese, a Caesar salad, or massaged Japanese-style). If you don’t like the taste of it raw, try cooking which will transform the taste – cooked fennel tastes like a combination between onion and celery. We really like it braised. It makes a great base for soup or stew. It is good roasted, either solo (add to pasta) or as addition to mixed roasted vegetables – including potatoes (try this recipe or this one), a casserole with squash and potatoes, or a filling for your squash. It can also be quick pickled or made into a jam! For easier storage, separate the fronds from the bulb. 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. One more recommendation from a CSA member: “I made a fennel pesto with the fronds and thin stems. I also cut up fennel stems as a substitute for celery in a potato salad.” We have even more ideas on our website too!

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 acorn 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.

Lettuce – Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does get a little wilty before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here). Salad options abound. Other recipe ideas on our lettuce and salad mix pages. 

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

(New!!) Potatoes – New potatoes, fresh from the field. We’re currently harvesting Bintje (white), Yukon gold (yellow), bella roja (red). As you’ll remember from our spring new potato crop (more about them here), new potatoes are a real treat. They have less starch and more water than older potatoes so they’re very creamy, but they can be used as you would any “less-new” potato. 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. We’ve got several ideas on our website and you can also cook them with fennel.

*Click on produce above for Recipes

Veggie Tips

Acorn Squash – Their shape is perfect for stuffing whether sweet (like yogurt and spices), or savory! 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, wedges (like the Recipe of the Week), or cubes. They can be microwaved too. No need to remove the peel before cooking. Roasted squash is a good addition to salad, chili, or pasta (lasagne too). Or make salsa, risotto, dip, dal, curry, or muffins! You can roast the seeds too. Store in a cool, dry place, not in the refrigerator, unless it’s got a scratch or ding that might make it go bad quickly. Additional recipe ideas here and here, plus we have LOTS of squash recipes on our website. 

Eggplant – We grow multiple varieties and you can view them all on our website, plus many excellent recipe ideas. The different shaped eggplants can have slight textural differences but can all be used interchangeably, just pay attention to how you cut them and keep these cooking tips in mind. While you’ll see suggestions not to refrigerate them we do recommend that you refrigerate them in a warmer section of your fridge, if possible (follow this guidance) in a bag to prevent them from getting squishy. Though if they do get a little soft or get some cold damage, they are still very salvageable. If you’re still on the fence about eggplant, try this salad, described as “The Sheet-Pan Salad That Made Me Stop Hating Eggplant, Finally”) and we have many more recipes on our website.

Fennel – Fennel can be thinly shaved and added to a salad or slaw, or make a fennel-only salad (examples: with onions and cheese, a Caesar salad, or massaged Japanese-style). If you don’t like the taste of it raw, try cooking which will transform the taste – cooked fennel tastes like a combination between onion and celery. We really like it braised. It makes a great base for soup or stew. It is good roasted, either solo (add to pasta) or as addition to mixed roasted vegetables – including potatoes (try this recipe or this one), a casserole with squash and potatoes, or a filling for your squash. It can also be quick pickled or made into a jam! For easier storage, separate the fronds from the bulb. 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. One more recommendation from a CSA member: “I made a fennel pesto with the fronds and thin stems. I also cut up fennel stems as a substitute for celery in a potato salad.” We have even more ideas on our website too!

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 acorn 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.

Lettuce – Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does get a little wilty before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here). Salad options abound. Other recipe ideas on our lettuce and salad mix pages. 

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

(New!!) Potatoes – New potatoes, fresh from the field. We’re currently harvesting Bintje (white), Yukon gold (yellow), bella roja (red). As you’ll remember from our spring new potato crop (more about them here), new potatoes are a real treat. They have less starch and more water than older potatoes so they’re very creamy, but they can be used as you would any “less-new” potato. 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. We’ve got several ideas on our website and you can also cook them with fennel.

*Click on produce above for Recipes

Veggie Tips

Acorn Squash – Their shape is perfect for stuffing whether sweet (like yogurt and spices), or savory! 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, wedges (like the Recipe of the Week), or cubes. They can be microwaved too. No need to remove the peel before cooking. Roasted squash is a good addition to salad, chili, or pasta (lasagne too). Or make salsa, risotto, dip, dal, curry, or muffins! You can roast the seeds too. Store in a cool, dry place, not in the refrigerator, unless it’s got a scratch or ding that might make it go bad quickly. Additional recipe ideas here and here, plus we have LOTS of squash recipes on our website. 

Eggplant – We grow multiple varieties and you can view them all on our website, plus many excellent recipe ideas. The different shaped eggplants can have slight textural differences but can all be used interchangeably, just pay attention to how you cut them and keep these cooking tips in mind. While you’ll see suggestions not to refrigerate them we do recommend that you refrigerate them in a warmer section of your fridge, if possible (follow this guidance) in a bag to prevent them from getting squishy. Though if they do get a little soft or get some cold damage, they are still very salvageable. If you’re still on the fence about eggplant, try this salad, described as “The Sheet-Pan Salad That Made Me Stop Hating Eggplant, Finally”) and we have many more recipes on our website.

Fennel – Fennel can be thinly shaved and added to a salad or slaw, or make a fennel-only salad (examples: with onions and cheese, a Caesar salad, or massaged Japanese-style). If you don’t like the taste of it raw, try cooking which will transform the taste – cooked fennel tastes like a combination between onion and celery. We really like it braised. It makes a great base for soup or stew. It is good roasted, either solo (add to pasta) or as addition to mixed roasted vegetables – including potatoes (try this recipe or this one), a casserole with squash and potatoes, or a filling for your squash. It can also be quick pickled or made into a jam! For easier storage, separate the fronds from the bulb. 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. One more recommendation from a CSA member: “I made a fennel pesto with the fronds and thin stems. I also cut up fennel stems as a substitute for celery in a potato salad.” We have even more ideas on our website too!

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 acorn 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.

Lettuce – Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does get a little wilty before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here). Salad options abound. Other recipe ideas on our lettuce and salad mix pages. 

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

(New!!) Potatoes – New potatoes, fresh from the field. We’re currently harvesting Bintje (white), Yukon gold (yellow), bella roja (red). As you’ll remember from our spring new potato crop (more about them here), new potatoes are a real treat. They have less starch and more water than older potatoes so they’re very creamy, but they can be used as you would any “less-new” potato. 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. We’ve got several ideas on our website and you can also cook them with fennel.

*Click on produce above for Recipes

Veggie Tips

Acorn Squash – Their shape is perfect for stuffing whether sweet (like yogurt and spices), or savory! 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, wedges (like the Recipe of the Week), or cubes. They can be microwaved too. No need to remove the peel before cooking. Roasted squash is a good addition to salad, chili, or pasta (lasagne too). Or make salsa, risotto, dip, dal, curry, or muffins! You can roast the seeds too. Store in a cool, dry place, not in the refrigerator, unless it’s got a scratch or ding that might make it go bad quickly. Additional recipe ideas here and here, plus we have LOTS of squash recipes on our website. 

Eggplant – We grow multiple varieties and you can view them all on our website, plus many excellent recipe ideas. The different shaped eggplants can have slight textural differences but can all be used interchangeably, just pay attention to how you cut them and keep these cooking tips in mind. While you’ll see suggestions not to refrigerate them we do recommend that you refrigerate them in a warmer section of your fridge, if possible (follow this guidance) in a bag to prevent them from getting squishy. Though if they do get a little soft or get some cold damage, they are still very salvageable. If you’re still on the fence about eggplant, try this salad, described as “The Sheet-Pan Salad That Made Me Stop Hating Eggplant, Finally”) and we have many more recipes on our website.

Fennel – Fennel can be thinly shaved and added to a salad or slaw, or make a fennel-only salad (examples: with onions and cheese, a Caesar salad, or massaged Japanese-style). If you don’t like the taste of it raw, try cooking which will transform the taste – cooked fennel tastes like a combination between onion and celery. We really like it braised. It makes a great base for soup or stew. It is good roasted, either solo (add to pasta) or as addition to mixed roasted vegetables – including potatoes (try this recipe or this one), a casserole with squash and potatoes, or a filling for your squash. It can also be quick pickled or made into a jam! For easier storage, separate the fronds from the bulb. 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. One more recommendation from a CSA member: “I made a fennel pesto with the fronds and thin stems. I also cut up fennel stems as a substitute for celery in a potato salad.” We have even more ideas on our website too!

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 acorn 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.

Lettuce – Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does get a little wilty before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here). Salad options abound. Other recipe ideas on our lettuce and salad mix pages. 

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

(New!!) Potatoes – New potatoes, fresh from the field. We’re currently harvesting Bintje (white), Yukon gold (yellow), bella roja (red). As you’ll remember from our spring new potato crop (more about them here), new potatoes are a real treat. They have less starch and more water than older potatoes so they’re very creamy, but they can be used as you would any “less-new” potato. 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. We’ve got several ideas on our website and you can also cook them with fennel.

*Click on produce above for Recipes

Veggie Tips

Acorn Squash – Their shape is perfect for stuffing whether sweet (like yogurt and spices), or savory! 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, wedges (like the Recipe of the Week), or cubes. They can be microwaved too. No need to remove the peel before cooking. Roasted squash is a good addition to salad, chili, or pasta (lasagne too). Or make salsa, risotto, dip, dal, curry, or muffins! You can roast the seeds too. Store in a cool, dry place, not in the refrigerator, unless it’s got a scratch or ding that might make it go bad quickly. Additional recipe ideas here and here, plus we have LOTS of squash recipes on our website. 

Eggplant – We grow multiple varieties and you can view them all on our website, plus many excellent recipe ideas. The different shaped eggplants can have slight textural differences but can all be used interchangeably, just pay attention to how you cut them and keep these cooking tips in mind. While you’ll see suggestions not to refrigerate them we do recommend that you refrigerate them in a warmer section of your fridge, if possible (follow this guidance) in a bag to prevent them from getting squishy. Though if they do get a little soft or get some cold damage, they are still very salvageable. If you’re still on the fence about eggplant, try this salad, described as “The Sheet-Pan Salad That Made Me Stop Hating Eggplant, Finally”) and we have many more recipes on our website.

Fennel – Fennel can be thinly shaved and added to a salad or slaw, or make a fennel-only salad (examples: with onions and cheese, a Caesar salad, or massaged Japanese-style). If you don’t like the taste of it raw, try cooking which will transform the taste – cooked fennel tastes like a combination between onion and celery. We really like it braised. It makes a great base for soup or stew. It is good roasted, either solo (add to pasta) or as addition to mixed roasted vegetables – including potatoes (try this recipe or this one), a casserole with squash and potatoes, or a filling for your squash. It can also be quick pickled or made into a jam! For easier storage, separate the fronds from the bulb. 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. One more recommendation from a CSA member: “I made a fennel pesto with the fronds and thin stems. I also cut up fennel stems as a substitute for celery in a potato salad.” We have even more ideas on our website too!

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 acorn 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.

Lettuce – Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does get a little wilty before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here). Salad options abound. Other recipe ideas on our lettuce and salad mix pages. 

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

(New!!) Potatoes – New potatoes, fresh from the field. We’re currently harvesting Bintje (white), Yukon gold (yellow), bella roja (red). As you’ll remember from our spring new potato crop (more about them here), new potatoes are a real treat. They have less starch and more water than older potatoes so they’re very creamy, but they can be used as you would any “less-new” potato. 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. We’ve got several ideas on our website and you can also cook them with fennel.