What’s in my box this week?

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

*Click on produce above for Recipes

Flower of the Week: Sunflowers

Veggie Tips

Apricots – These are Royal Blenheim apricots, considered one of the most flavorful apricot varieties out there, with some calling them the “pinot noir of apricots.” Their delicate skin bruises easily so in the larger world of apricot growing, they’ve largely been replaced with other varieties that are firmer and easier to transport, and are more resistant to sunburn, disease, and weather fluctuations. More info about their history here. Blenheims ripen from the inside out and might have a slight green tinge on their shoulders – this green color is unique to this variety and doesn’t mean that they’re underripe. They should be stored stem side down on a flat surface, ideally on the counter. They will ripen fast, so keep a close eye on them, and keep in mind that they don’t need to be very soft to be ripe. But if you want to speed up ripening, put them in a paper bag. If you need to slow down ripening, move them to the refrigerator. We can take the baskets back in a future week if they are clean, dry, and in good condition.

Basil – It’s the first basil of the year – very exciting! The first planting often gets nibbled on by spring bugs, so there may be a small amount of bug damage on the leaves. To keep your basil fresh, store in a glass of water on the counter (NOT in the refrigerator) like you would flowers and cover with a plastic bag. Change the water regularly. Or you can use it up all at once in a batch of pesto! Other ideas – make the Recipe of the Week, hummus, add to roasted beets, sautéed chard or zucchini (with pasta, a stir-fry, in soup, or in a grain bowl), or add to potatoes (like in a potato salad). Other recipe ideas on our website. What’s your favorite thing to do with basil? For the rest of the summer, bulk basil (four bunches) will be available in the CSA member shop for folks looking to make large batches of pesto.

Beets – Beets aren’t just for winter! We’ve got several beet recipes on our website. This list and this list provide rundowns on the various ways to prepare them. Roasting takes the longest but will yield the most flavorful and sweetest results – and roasted beets can be added to anything, even a pasta sauce! Or make beet chips, hummus, or pickled beets, or bake a dessert (ideas here)! You can even eat beets raw – this salad recipe comes highly recommended by a CSA member.  Store your beets in the refrigerator in a bag.

Cabbage – Cabbage is good for cooking, eating raw (see the Recipe of the Week and we have several slaw and salad recipes on our website, or try this “addictive cabbage” recipe), quick pickling (curtido!) or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry or soup. Try charring it using your stove or oven, or you can grill it too! We have lots of ideas on our website’s cabbage page, and there are more on this page. And share your favorite cabbage recipes with us! Store cabbage in a plastic bag in the refrigerator and/or in a crisper drawer and it can stay fresh for several weeks. If you use only part of the head, make sure to tightly wrap the remainder.

Carrots – We grow super sweet Nantes carrots. To keep your carrots crisp and crunchy, we recommend a plastic bag instead of the wax bags that they come in for longer-term storage. If they do get a little limp, you can revive them by putting them in water, even for just five minutes. We love snacking on them, but if you’re interested in cooking with your carrots, we have lots of great recipes on our website and CSA members have recommended this soup recipe and this carrot cake recipe! If you want more carrots, order a bulk 5# bag, available now in the CSA member shop.

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 the similar taste and appearance. You can use chard in a recipe for spinach (cook more) or other hearty greens like kale (recipe ideas here) or beet greens. Most people cook their chard (it’s excellent in a simple sauté or frittata) or in stews or soups (lots of good ideas on our website, plus this site). Make it a meal and add some beans and cheese. However, it can be eaten raw in a salad (like this recipe with breadcrumbs, or a Greek salad) or slaw. Or make pesto (you can add basil too)!

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, check out the Recipe of the Week and we’ve got lots of ideas on our website, this one has a few more. Other ideas: a savory Italian tart, roasted (just squash or with carrots), quick-pickled, with noodles or pasta, smashed with lime, eggs, or bake something sweet. CSA members who are less fond of zucchini have shared that their trick to getting through it is lots of zucchini bread! You don’t have to cook squash; you can make slaw (with cabbage too), soba noodles, grain salad, or simple carpaccio.

*Click on produce above for Recipes

Flower of the Week: Sunflowers

Veggie Tips

Apricots – These are Royal Blenheim apricots, considered one of the most flavorful apricot varieties out there, with some calling them the “pinot noir of apricots.” Their delicate skin bruises easily so in the larger world of apricot growing, they’ve largely been replaced with other varieties that are firmer and easier to transport, and are more resistant to sunburn, disease, and weather fluctuations. More info about their history here. Blenheims ripen from the inside out and might have a slight green tinge on their shoulders – this green color is unique to this variety and doesn’t mean that they’re underripe. They should be stored stem side down on a flat surface, ideally on the counter. They will ripen fast, so keep a close eye on them, and keep in mind that they don’t need to be very soft to be ripe. But if you want to speed up ripening, put them in a paper bag. If you need to slow down ripening, move them to the refrigerator. We can take the baskets back in a future week if they are clean, dry, and in good condition.

Basil – It’s the first basil of the year – very exciting! The first planting often gets nibbled on by spring bugs, so there may be a small amount of bug damage on the leaves. To keep your basil fresh, store in a glass of water on the counter (NOT in the refrigerator) like you would flowers and cover with a plastic bag. Change the water regularly. Or you can use it up all at once in a batch of pesto! Other ideas – make the Recipe of the Week, hummus, add to roasted beets, sautéed chard or zucchini (with pasta, a stir-fry, in soup, or in a grain bowl), or add to potatoes (like in a potato salad). Other recipe ideas on our website. What’s your favorite thing to do with basil? For the rest of the summer, bulk basil (four bunches) will be available in the CSA member shop for folks looking to make large batches of pesto.

Beets – Beets aren’t just for winter! We’ve got several beet recipes on our website. This list and this list provide rundowns on the various ways to prepare them. Roasting takes the longest but will yield the most flavorful and sweetest results – and roasted beets can be added to anything, even a pasta sauce! Or make beet chips, hummus, or pickled beets, or bake a dessert (ideas here)! You can even eat beets raw – this salad recipe comes highly recommended by a CSA member.  Store your beets in the refrigerator in a bag.

Cabbage – Cabbage is good for cooking, eating raw (see the Recipe of the Week and we have several slaw and salad recipes on our website, or try this “addictive cabbage” recipe), quick pickling (curtido!) or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry or soup. Try charring it using your stove or oven, or you can grill it too! We have lots of ideas on our website’s cabbage page, and there are more on this page. And share your favorite cabbage recipes with us! Store cabbage in a plastic bag in the refrigerator and/or in a crisper drawer and it can stay fresh for several weeks. If you use only part of the head, make sure to tightly wrap the remainder.

Carrots – Separate the root from the greens before storing them in the refrigerator, both in bags. Carrot tops are considered an acquired taste, but we encourage you to give them a try. You can add the greens to any soup or salad. Or make broth, pesto (add basil), salsa verde (which would be good with carrot soup), hot sauce, chimichurri, a warm salad, or gremolata. More ideas here. For the roots: we have many recipes on our website and they taste great raw as a snack. CSA members have recommended this soup recipe and this carrot cake recipe! If you want more carrots, order a bulk 5# bag, available now in the CSA member shop.

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 the similar taste and appearance. You can use chard in a recipe for spinach (cook more) or other hearty greens like kale (recipe ideas here) or beet greens. Most people cook their chard (it’s excellent in a simple sauté or frittata) or in stews or soups (lots of good ideas on our website, plus this site). Make it a meal and add some beans and cheese. However, it can be eaten raw in a salad (like this recipe with breadcrumbs, or a Greek salad) or slaw. Or make pesto (you can add basil too)!

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, check out the Recipe of the Week and we’ve got lots of ideas on our website, this one has a few more. Other ideas: a savory Italian tart, roasted (just squash or with carrots), quick-pickled, with noodles or pasta, smashed with lime, eggs, or bake something sweet. CSA members who are less fond of zucchini have shared that their trick to getting through it is lots of zucchini bread! You don’t have to cook squash; you can make slaw (with cabbage too), soba noodles, grain salad, or simple carpaccio.

*Click on produce above for Recipes

Flower of the Week: Sunflowers

Veggie Tips

Apricots – These are Royal Blenheim apricots, considered one of the most flavorful apricot varieties out there, with some calling them the “pinot noir of apricots.” Their delicate skin bruises easily so in the larger world of apricot growing, they’ve largely been replaced with other varieties that are firmer and easier to transport, and are more resistant to sunburn, disease, and weather fluctuations. More info about their history here. Blenheims ripen from the inside out and might have a slight green tinge on their shoulders – this green color is unique to this variety and doesn’t mean that they’re underripe. They should be stored stem side down on a flat surface, ideally on the counter. They will ripen fast, so keep a close eye on them, and keep in mind that they don’t need to be very soft to be ripe. But if you want to speed up ripening, put them in a paper bag. If you need to slow down ripening, move them to the refrigerator. We can take the baskets back in a future week if they are clean, dry, and in good condition.

Basil – It’s the first basil of the year – very exciting! The first planting often gets nibbled on by spring bugs, so there may be a small amount of bug damage on the leaves. To keep your basil fresh, store in a glass of water on the counter (NOT in the refrigerator) like you would flowers and cover with a plastic bag. Change the water regularly. Or you can use it up all at once in a batch of pesto! Other ideas – make the Recipe of the Week, hummus, add to roasted beets, sautéed chard or add to potatoes (like in a potato salad or braised potatoes). Other recipe ideas on our website. What’s your favorite thing to do with basil? For the rest of the summer, bulk basil (four bunches) will be available in the CSA member shop for folks looking to make large batches of pesto.

Beets – Beets aren’t just for winter! We’ve got several beet recipes on our website. This list and this list provide rundowns on the various ways to prepare them. Roasting takes the longest but will yield the most flavorful and sweetest results – and roasted beets can be added to anything, even a pasta sauce! Or make beet chips, hummus, or pickled beets, or bake a dessert (ideas here)! You can even eat beets raw – this salad recipe comes highly recommended by a CSA member.  Store your beets in the refrigerator in a bag.

Cabbage – Cabbage is good for cooking, eating raw (see the Recipe of the Week and we have several slaw and salad recipes on our website, or try this “addictive cabbage” recipe), quick pickling (curtido!) or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry or soup. Try charring it using your stove or oven, or you can grill it too! We have lots of ideas on our website’s cabbage page, including several with potatoes, and there are more on this page. And share your favorite cabbage recipes with us! Store cabbage in a plastic bag in the refrigerator and/or in a crisper drawer and it can stay fresh for several weeks. If you use only part of the head, make sure to tightly wrap the remainder.

Carrots – We grow super sweet Nantes carrots. To keep your carrots crisp and crunchy, we recommend a plastic bag instead of the wax bags that they come in for longer-term storage. If they do get a little limp, you can revive them by putting them in water, even for just five minutes. We love snacking on them, but if you’re interested in cooking with your carrots, we have lots of great recipes on our website and CSA members have recommended this soup recipe and this carrot cake recipe! If you want more carrots, order a bulk 5# bag, available now in the CSA member shop.

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 the similar taste and appearance. You can use chard in a recipe for spinach (cook more) or other hearty greens like kale (recipe ideas here) or beet greens. Most people cook their chard (it’s excellent in a simple sauté or frittata) or in stews or soups (lots of good ideas on our website, plus this site) or with potatoes. Make it a meal and add some beans and cheese. However, it can be eaten raw in a salad (like this recipe with breadcrumbs, or a Greek salad) or slaw. Or make pesto (you can add basil too)!

New Potatoes – These are just harvested new potatoes. It is very important keep new potatoes refrigerated, as you would any highly perishable produce. The skins are very thin and fragile and might get a little scuffed in the harvesting and washing process. If you’re new to new potatoes, or need a reminder, read all about them here. They have less starch and more water than older potatoes so they’re very creamy. They can be used as you would any “less-new” potato: steamed, sautéed, boiled, roasted, and grilled. This website has tips for any of those basic preparation methods. You can find additional recipe suggestions here and on our website.

*Click on produce above for Recipes

Flower of the Week: Sunflowers

Veggie Tips

Apricots – These are Royal Blenheim apricots, considered one of the most flavorful apricot varieties out there, with some calling them the “pinot noir of apricots.” Their delicate skin bruises easily so in the larger world of apricot growing, they’ve largely been replaced with other varieties that are firmer and easier to transport, and are more resistant to sunburn, disease, and weather fluctuations. More info about their history here. Blenheims ripen from the inside out and might have a slight green tinge on their shoulders – this green color is unique to this variety and doesn’t mean that they’re underripe. They should be stored stem side down on a flat surface, ideally on the counter. They will ripen fast, so keep a close eye on them, and keep in mind that they don’t need to be very soft to be ripe. But if you want to speed up ripening, put them in a paper bag. If you need to slow down ripening, move them to the refrigerator. We can take the baskets back in a future week if they are clean, dry, and in good condition.

Basil – It’s the first basil of the year – very exciting! The first planting often gets nibbled on by spring bugs, so there may be a small amount of bug damage on the leaves. To keep your basil fresh, store in a glass of water on the counter (NOT in the refrigerator) like you would flowers and cover with a plastic bag. Change the water regularly. Or you can use it up all at once in a batch of pesto! Other ideas – make the Recipe of the Week, hummus, add to roasted beets, sautéed chard or zucchini (with pasta, a stir-fry, in soup, or in a grain bowl), or add to potatoes (like in a potato salad). Other recipe ideas on our website. What’s your favorite thing to do with basil? For the rest of the summer, bulk basil (four bunches) will be available in the CSA member shop for folks looking to make large batches of pesto.

Beets – Beets aren’t just for winter! We’ve got several beet recipes on our website. This list and this list provide rundowns on the various ways to prepare them. Roasting takes the longest but will yield the most flavorful and sweetest results – and roasted beets can be added to anything, even a pasta sauce! Or make beet chips, hummus, or pickled beets, or bake a dessert (ideas here)! You can even eat beets raw – this salad recipe comes highly recommended by a CSA member.  Store your beets in the refrigerator in a bag.

Cabbage – Cabbage is good for cooking, eating raw (see the Recipe of the Week and we have several slaw and salad recipes on our website, or try this “addictive cabbage” recipe), quick pickling (curtido!) or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry or soup. Try charring it using your stove or oven, or you can grill it too! We have lots of ideas on our website’s cabbage page, and there are more on this page. And share your favorite cabbage recipes with us! Store cabbage in a plastic bag in the refrigerator and/or in a crisper drawer and it can stay fresh for several weeks. If you use only part of the head, make sure to tightly wrap the remainder.

Carrots – Separate the root from the greens before storing them in the refrigerator, both in bags. Carrot tops are considered an acquired taste, but we encourage you to give them a try. You can add the greens to any soup or salad. Or make broth, pesto (add basil), salsa verde (which would be good with carrot soup), hot sauce, chimichurri, a warm salad, or gremolata. More ideas here. For the roots: we have many recipes on our website and they taste great raw as a snack. CSA members have recommended this soup recipe and this carrot cake recipe! If you want more carrots, order a bulk 5# bag, available now in the CSA member shop.

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 the similar taste and appearance. You can use chard in a recipe for spinach (cook more) or other hearty greens like kale (recipe ideas here) or beet greens. Most people cook their chard (it’s excellent in a simple sauté or frittata) or in stews or soups (lots of good ideas on our website, plus this site). Make it a meal and add some beans and cheese. However, it can be eaten raw in a salad (like this recipe with breadcrumbs, or a Greek salad) or slaw. Or make pesto (you can add basil too)!

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, check out the Recipe of the Week and we’ve got lots of ideas on our website, this one has a few more. Other ideas: a savory Italian tart, roasted (just squash or with carrots), quick-pickled, with noodles or pasta, smashed with lime, eggs, or bake something sweet. CSA members who are less fond of zucchini have shared that their trick to getting through it is lots of zucchini bread! You don’t have to cook squash; you can make slaw (with cabbage too), soba noodles, grain salad, or simple carpaccio.

*Click on produce above for Recipes

Flower of the Week: Sunflowers

Veggie Tips

Apricots – These are Royal Blenheim apricots, considered one of the most flavorful apricot varieties out there, with some calling them the “pinot noir of apricots.” Their delicate skin bruises easily so in the larger world of apricot growing, they’ve largely been replaced with other varieties that are firmer and easier to transport, and are more resistant to sunburn, disease, and weather fluctuations. More info about their history here. Blenheims ripen from the inside out and might have a slight green tinge on their shoulders – this green color is unique to this variety and doesn’t mean that they’re underripe. They should be stored stem side down on a flat surface, ideally on the counter. They will ripen fast, so keep a close eye on them, and keep in mind that they don’t need to be very soft to be ripe. But if you want to speed up ripening, put them in a paper bag. If you need to slow down ripening, move them to the refrigerator. We can take the baskets back in a future week if they are clean, dry, and in good condition.

Basil – It’s the first basil of the year – very exciting! The first planting often gets nibbled on by spring bugs, so there may be a small amount of bug damage on the leaves. To keep your basil fresh, store in a glass of water on the counter (NOT in the refrigerator) like you would flowers and cover with a plastic bag. Change the water regularly. Or you can use it up all at once in a batch of pesto! Other ideas – make the Recipe of the Week, hummus, add to roasted beets, sautéed chard or zucchini (with pasta, a stir-fry, in soup, or in a grain bowl), or add to potatoes (like in a potato salad). Other recipe ideas on our website. What’s your favorite thing to do with basil? For the rest of the summer, bulk basil (four bunches) will be available in the CSA member shop for folks looking to make large batches of pesto.

Beets – Beets aren’t just for winter! We’ve got several beet recipes on our website. This list and this list provide rundowns on the various ways to prepare them. Roasting takes the longest but will yield the most flavorful and sweetest results – and roasted beets can be added to anything, even a pasta sauce! Or make beet chips, hummus, or pickled beets, or bake a dessert (ideas here)! You can even eat beets raw – this salad recipe comes highly recommended by a CSA member.  Store your beets in the refrigerator in a bag.

Cabbage – Cabbage is good for cooking, eating raw (see the Recipe of the Week and we have several slaw and salad recipes on our website, or try this “addictive cabbage” recipe), quick pickling (curtido!) or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry or soup. Try charring it using your stove or oven, or you can grill it too! We have lots of ideas on our website’s cabbage page, and there are more on this page. And share your favorite cabbage recipes with us! Store cabbage in a plastic bag in the refrigerator and/or in a crisper drawer and it can stay fresh for several weeks. If you use only part of the head, make sure to tightly wrap the remainder.

Carrots – Separate the root from the greens before storing them in the refrigerator, both in bags. Carrot tops are considered an acquired taste, but we encourage you to give them a try. You can add the greens to any soup or salad. Or make broth, pesto (add basil), salsa verde (which would be good with carrot soup), hot sauce, chimichurri, a warm salad, or gremolata. More ideas here. For the roots: we have many recipes on our website and they taste great raw as a snack. CSA members have recommended this soup recipe and this carrot cake recipe! If you want more carrots, order a bulk 5# bag, available now in the CSA member shop.

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 the similar taste and appearance. You can use chard in a recipe for spinach (cook more) or other hearty greens like kale (recipe ideas here) or beet greens. Most people cook their chard (it’s excellent in a simple sauté or frittata) or in stews or soups (lots of good ideas on our website, plus this site). Make it a meal and add some beans and cheese. However, it can be eaten raw in a salad (like this recipe with breadcrumbs, or a Greek salad) or slaw. Or make pesto (you can add basil too)!

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, check out the ideas on our website, this one has a few more. Other ideas: a savory Italian tart, roasted (just squash or with carrots), quick-pickled, with noodles or pasta, smashed with lime, eggs, or bake something sweet. CSA members who are less fond of zucchini have shared that their trick to getting through it is lots of zucchini bread! You don’t have to cook squash; you can make slaw (with cabbage too), soba noodles, grain salad, or simple carpaccio.

*Click on produce above for Recipes

Flower of the Week: Mixed Bouquet

Veggie Tips

Bok Choi – This week, most boxes will contain white-stemmed (joi choi). It makes a great stir-fry. It is also excellent in soup, stew, noodles, curry, a warm salad, or enjoy it raw in a salad (plus more salad ideas on our website). You can also braise, grill or roast bok choi (you can also roast with gnocchi or make choi chips!). We have some ideas on our website and this website discusses prep and cooking tips. Less conventional ideas: charred with beans and cilantro, tacos, pesto, risotto, or a stir-fry with potatoes. Additional ideas here or here. Store in the refrigerator in a bag. There can be some dirt trapped in the inner leaves of the bok choi; make sure to wash well, or soak, and removing the leaves can be helpful.

Carrots – We aim to harvest our sweet and crunchy Nantes carrots with the greens, but sometimes the tops snap off! This week you’re getting a bag of carrots. For longer term storage, we recommend a plastic bag instead of the wax bags that they come in. If your carrots do get a little limp, you can revive them by putting them in water, even for just five minutes. We have many recipes on our website and they taste great raw as a snack. CSA members have recommended this soup recipe and this carrot cake recipe! If you want more carrots, order a bulk 5# bag, available now in the CSA member shop.

Garlic – This garlic isn’t fully dried out and cured, so it’s not suitable for long term storage on your counter or in your pantry, but it also isn’t as perishable as green garlic that you received earlier in spring. It doesn’t require refrigeration if using in the next week or so. But if you take longer to use your garlic, we suggest refrigeration.

Lettuce – We’re harvesting many types of lettuce currently, including softer lettuce (red leaf and butter lettuce) and the firmer lettuce varieties (romaine and little gem). All make great salads. The softer ones make a good lettuce wrap and firmer ones can be cooked (sautéed, stir-fried, or grilled). Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does wilt before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here).

Mandarin Oranges – These are Gold Nugget (light orange, rounder) or Murcott (deep orange, flatter) mandarins from our friends and neighbors at Gold Oak Ranch. They may be stored in a cool, dark spot for a few days, or even on your counter, but ideally should be refrigerated to extend shelf life up to two weeks.

New Potatoes – These are just harvested new potatoes. It is very important keep new potatoes refrigerated, as you would any highly perishable produce. The skins are very thin and fragile and might get a little scuffed in the harvesting and washing process. If you’re new to new potatoes, or need a reminder, read all about them here. They have less starch and more water than older potatoes so they’re very creamy. They can be used as you would any “less-new” potato: steamed, sautéed, boiled, roasted, and grilled. This website has tips for any of those basic preparation methods. You can find additional recipe suggestions here and on our website.

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, we’ve got the Recipe of the Week and many more ideas on our website, this one has a few more. Other ideas: grilled with new potatoes, a potato torte, a quick casserole with potatoes, roasted (just squash, with potatoes or carrots), quick-pickled, with pasta, smashed with lime, eggs, focaccia with potatoes, or bake something sweet. You don’t have to cook squash; you can make slaw, soba noodles, grain salad, or simple carpaccio.

*Click on produce above for Recipes

Flower of the Week: Mixed Bouquet

Veggie Tips

Bok Choi – This week, most boxes will contain white-stemmed (joi choi). It makes a great stir-fry. It is also excellent in soup, stew, noodles, curry, a warm salad, or enjoy it raw in a salad (plus more salad ideas on our website). You can also braise, grill or roast bok choi (you can also roast with gnocchi or make choi chips!). We have some ideas on our website and this website discusses prep and cooking tips. Less conventional ideas: charred with beans and cilantro, tacos, pesto, risotto, or a stir-fry with potatoes. Additional ideas here or here. Store in the refrigerator in a bag. There can be some dirt trapped in the inner leaves of the bok choi; make sure to wash well, or soak, and removing the leaves can be helpful.

Carrots – Separate the root from the greens before storing them in the refrigerator, both in bags. Carrot tops are considered an acquired taste, but we encourage you to give them a try. You can add the greens to any soup or salad. Or make broth, pesto (add to anything, including with the roots), salsa verde (which would be good with roasted potatoes or carrot soup), hot sauce, chimichurri, a warm salad, or gremolata. More ideas here. For the roots: we have many recipes on our website and they taste great raw as a snack. CSA members have recommended this soup recipe and this carrot cake recipe! If you want more carrots, order a bulk 5# bag, available now in the CSA member shop.

Garlic – This garlic isn’t fully dried out and cured, so it’s not suitable for long term storage on your counter or in your pantry, but it also isn’t as perishable as green garlic that you received earlier in spring. It doesn’t require refrigeration if using in the next week or so. But if you take longer to use your garlic, we suggest refrigeration.

Lettuce – We’re harvesting many types of lettuce currently, including softer lettuce (red leaf and butter lettuce) and the firmer lettuce varieties (romaine and little gem). All make great salads. The softer ones make a good lettuce wrap and firmer ones can be cooked (sautéed, stir-fried, or grilled). Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does wilt before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here).

Mandarin Oranges – These are Gold Nugget (light orange, rounder) or Murcott (deep orange, flatter) mandarins from our friends and neighbors at Gold Oak Ranch. They may be stored in a cool, dark spot for a few days, or even on your counter, but ideally should be refrigerated to extend shelf life up to two weeks.

New Potatoes – These are just harvested new potatoes. It is very important keep new potatoes refrigerated, as you would any highly perishable produce. The skins are very thin and fragile and might get a little scuffed in the harvesting and washing process. If you’re new to new potatoes, or need a reminder, read all about them here. They have less starch and more water than older potatoes so they’re very creamy. They can be used as you would any “less-new” potato: steamed, sautéed, boiled, roasted, and grilled. This website has tips for any of those basic preparation methods. You can find additional recipe suggestions here and on our website.

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, we’ve got the Recipe of the Week and many more ideas on our website, this one has a few more. Other ideas: grilled with new potatoes, a potato torte, a quick casserole with potatoes, roasted (just squash, with potatoes or carrots), quick-pickled, with pasta, smashed with lime, eggs, focaccia with potatoes, or bake something sweet. You don’t have to cook squash; you can make slaw, soba noodles, grain salad, or simple carpaccio.

*Click on produce above for Recipes

Flower of the Week: Mixed Bouquet

Veggie Tips

Bok Choi – This week, most boxes will contain white-stemmed (joi choi). It makes a great stir-fry. It is also excellent in soup, stew, noodles, curry, a warm salad, or enjoy it raw in a salad (plus more salad ideas on our website). You can also braise, grill or roast bok choi (you can also roast with gnocchi or make choi chips!). We have some ideas on our website and this website discusses prep and cooking tips. Less conventional ideas: charred with beans and cilantro, tacos, pesto, risotto, or a stir-fry with potatoes. Additional ideas here or here. Store in the refrigerator in a bag. There can be some dirt trapped in the inner leaves of the bok choi; make sure to wash well, or soak, and removing the leaves can be helpful.

Carrots – Separate the root from the greens before storing them in the refrigerator, both in bags. Carrot tops are considered an acquired taste, but we encourage you to give them a try. You can add the greens to any soup or salad. Or make broth, pesto (add to anything, including with the roots), salsa verde (which would be good with roasted potatoes or carrot soup), hot sauce, chimichurri, a warm salad, or gremolata. More ideas here. For the roots: we have many recipes on our website and they taste great raw as a snack. CSA members have recommended this soup recipe and this carrot cake recipe! If you want more carrots, order a bulk 5# bag, available now in the CSA member shop.

Garlic – This garlic isn’t fully dried out and cured, so it’s not suitable for long term storage on your counter or in your pantry, but it also isn’t as perishable as green garlic that you received earlier in spring. It doesn’t require refrigeration if using in the next week or so. But if you take longer to use your garlic, we suggest refrigeration.

Lettuce – We’re harvesting many types of lettuce currently, including softer lettuce (red leaf and butter lettuce) and the firmer lettuce varieties (romaine and little gem). All make great salads. The softer ones make a good lettuce wrap and firmer ones can be cooked (sautéed, stir-fried, or grilled). Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does wilt before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here).

Mandarin Oranges – These are Gold Nugget (light orange, rounder) or Murcott (deep orange, flatter) mandarins from our friends and neighbors at Gold Oak Ranch. They may be stored in a cool, dark spot for a few days, or even on your counter, but ideally should be refrigerated to extend shelf life up to two weeks.

New Potatoes – These are just harvested new potatoes. It is very important keep new potatoes refrigerated, as you would any highly perishable produce. The skins are very thin and fragile and might get a little scuffed in the harvesting and washing process. If you’re new to new potatoes, or need a reminder, read all about them here. They have less starch and more water than older potatoes so they’re very creamy. They can be used as you would any “less-new” potato: steamed, sautéed, boiled, roasted, and grilled. This website has tips for any of those basic preparation methods. You can find additional recipe suggestions here and on our website.

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, we’ve got the Recipe of the Week and many more ideas on our website, this one has a few more. Other ideas: grilled with new potatoes, a potato torte, a quick casserole with potatoes, roasted (just squash, with potatoes or carrots), quick-pickled, with pasta, smashed with lime, eggs, focaccia with potatoes, or bake something sweet. You don’t have to cook squash; you can make slaw, soba noodles, grain salad, or simple carpaccio.

*Click on produce above for Recipes

Flower of the Week: Mixed Bouquet

Veggie Tips

Bok Choi – This week, most boxes will contain white-stemmed (joi choi). It makes a great stir-fry. It is also excellent in soup, stew, noodles, curry, a warm salad, or enjoy it raw in a salad (plus more salad ideas on our website). You can also braise, grill or roast bok choi (you can also roast with gnocchi or make choi chips!). We have some ideas on our website and this website discusses prep and cooking tips. Less conventional ideas: charred with beans and cilantro, tacos, pesto, risotto, or a stir-fry with potatoes. Additional ideas here or here. Store in the refrigerator in a bag. There can be some dirt trapped in the inner leaves of the bok choi; make sure to wash well, or soak, and removing the leaves can be helpful.

Carrots – Separate the root from the greens before storing them in the refrigerator, both in bags. Carrot tops are considered an acquired taste, but we encourage you to give them a try. You can add the greens to any soup or salad. Or make broth, pesto (add to anything, including with the roots), salsa verde (which would be good with roasted potatoes or carrot soup), hot sauce, chimichurri, a warm salad, or gremolata. More ideas here. For the roots: we have many recipes on our website and they taste great raw as a snack. CSA members have recommended this soup recipe and this carrot cake recipe! If you want more carrots, order a bulk 5# bag, available now in the CSA member shop.

Garlic – This garlic isn’t fully dried out and cured, so it’s not suitable for long term storage on your counter or in your pantry, but it also isn’t as perishable as green garlic that you received earlier in spring. It doesn’t require refrigeration if using in the next week or so. But if you take longer to use your garlic, we suggest refrigeration.

Lettuce – We’re harvesting many types of lettuce currently, including softer lettuce (red leaf and butter lettuce) and the firmer lettuce varieties (romaine and little gem). All make great salads. The softer ones make a good lettuce wrap and firmer ones can be cooked (sautéed, stir-fried, or grilled). Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does wilt before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here).

Mandarin Oranges – These are Gold Nugget (light orange, rounder) or Murcott (deep orange, flatter) mandarins from our friends and neighbors at Gold Oak Ranch. They may be stored in a cool, dark spot for a few days, or even on your counter, but ideally should be refrigerated to extend shelf life up to two weeks.

New Potatoes – These are just harvested new potatoes. It is very important keep new potatoes refrigerated, as you would any highly perishable produce. The skins are very thin and fragile and might get a little scuffed in the harvesting and washing process. If you’re new to new potatoes, or need a reminder, read all about them here. They have less starch and more water than older potatoes so they’re very creamy. They can be used as you would any “less-new” potato: steamed, sautéed, boiled, roasted, and grilled. This website has tips for any of those basic preparation methods. You can find additional recipe suggestions here and on our website.

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, we’ve got the Recipe of the Week and many more ideas on our website, this one has a few more. Other ideas: grilled with new potatoes, a potato torte, a quick casserole with potatoes, roasted (just squash, with potatoes or carrots), quick-pickled, with pasta, smashed with lime, eggs, focaccia with potatoes, or bake something sweet. You don’t have to cook squash; you can make slaw, soba noodles, grain salad, or simple carpaccio.

*Click on produce above for Recipes

Flower of the Week: Mixed Bouquet

Veggie Tips

Bok Choi – This week, most boxes will contain white-stemmed (joi choi). It makes a great stir-fry. It is also excellent in soup, stew, noodles, curry, a warm salad, or enjoy it raw in a salad (plus more salad ideas on our website). You can also braise, grill or roast bok choi (you can also roast with gnocchi or make choi chips!). We have some ideas on our website and this website discusses prep and cooking tips. Less conventional ideas: charred with beans and cilantro, tacos, pesto, risotto, or a stir-fry with potatoes. Additional ideas here or here. Store in the refrigerator in a bag. There can be some dirt trapped in the inner leaves of the bok choi; make sure to wash well, or soak, and removing the leaves can be helpful.

Carrots – Separate the root from the greens before storing them in the refrigerator, both in bags. Carrot tops are considered an acquired taste, but we encourage you to give them a try. You can add the greens to any soup or salad. Or make broth, pesto (add to anything, including with the roots), salsa verde (which would be good with roasted potatoes or carrot soup), hot sauce, chimichurri, a warm salad, or gremolata. More ideas here. For the roots: we have many recipes on our website and they taste great raw as a snack. CSA members have recommended this soup recipe and this carrot cake recipe! If you want more carrots, order a bulk 5# bag, available now in the CSA member shop.

Garlic – This garlic isn’t fully dried out and cured, so it’s not suitable for long term storage on your counter or in your pantry, but it also isn’t as perishable as green garlic that you received earlier in spring. It doesn’t require refrigeration if using in the next week or so. But if you take longer to use your garlic, we suggest refrigeration.

Lettuce – We’re harvesting many types of lettuce currently, including softer lettuce (red leaf and butter lettuce) and the firmer lettuce varieties (romaine and little gem). All make great salads. The softer ones make a good lettuce wrap and firmer ones can be cooked (sautéed, stir-fried, or grilled). Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does wilt before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here).

Mandarin Oranges – These are Gold Nugget (light orange, rounder) or Murcott (deep orange, flatter) mandarins from our friends and neighbors at Gold Oak Ranch. They may be stored in a cool, dark spot for a few days, or even on your counter, but ideally should be refrigerated to extend shelf life up to two weeks.

New Potatoes – These are just harvested new potatoes. It is very important keep new potatoes refrigerated, as you would any highly perishable produce. The skins are very thin and fragile and might get a little scuffed in the harvesting and washing process. If you’re new to new potatoes, or need a reminder, read all about them here. They have less starch and more water than older potatoes so they’re very creamy. They can be used as you would any “less-new” potato: steamed, sautéed, boiled, roasted, and grilled. This website has tips for any of those basic preparation methods. You can find additional recipe suggestions here and on our website.

Summer Squash – Squash should be stored in the fridge (ideally in the crisper drawer), and in a bag. The key is moisture management; you want to make sure that they don’t dry out, but they will spoil if there is too much condensation. You may want to move your squash to a plastic bag, but make sure one end of the bag is open for air circulation. Don’t wash your squash until you’re ready to use them. And when you are, we’ve got the Recipe of the Week and many more ideas on our website, this one has a few more. Other ideas: grilled with new potatoes, a potato torte, a quick casserole with potatoes, roasted (just squash, with potatoes or carrots), quick-pickled, with pasta, smashed with lime, eggs, focaccia with potatoes, or bake something sweet. You don’t have to cook squash; you can make slaw, soba noodles, grain salad, or simple carpaccio.