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

Carrots – We grow super sweet Nantes 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. This soup recipe comes highly recommended by a CSA member, and another CSA member told me she’s been making lots of carrot cake! Save at least one for the Recipe of the Week. What are your favorite carrot recipes? 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, like in the Recipe of the Week. 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), just cook less. 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 make this curry if you still have some squash), but it can be eaten raw in a salad (like this recipe with breadcrumbs, this one with apples, or a Greek salad) or slaw. Or make pesto!

Fennel – Our first spring fennel! Fennel is popular thinly shaved and added to a salad, especially with oranges (or mandarins), olives, and other acidic or briny foods, like olives or with onions and cheese. You can also make a quick pickle (lots of variations, including with carrots or orange zest). If you don’t like the taste of it raw, try cooking (roasting, braising, sautéing, etc.) which will transform the taste – cooked fennel tastes like a combination between onion and celery. It makes a great base for soup or stew (with potatoes, chard, cabbage, or miso) and we really like it braised or roasted with other vegetables, like carrots or potatoes (try this recipe or this one). For easier storage, separate the fronds from the bulb. For the fronds: many people like making a fennel frond pesto (you can make a roasted pesto too), or using it like an herb when cooking. Or save the stalks and fronds for stock/broth or dal. We’ve got several recipes on our website.

Green Garlic – It’s green garlic time! In fall we plant cloves (a combination of purchased seed garlic and our own saved garlic) and green garlic is just the immature form of garlic. Between now and June, they’ll form cloves and will bulb out at the bottom, but for now, they look more like little leeks. Green garlic should be kept in the refrigerator in a bag. Much like leeks, you can use the whole stalk, though some folks may find the upper green parts too tough. Save those for making broth or stock. It has a fresh, mild flavor and can be used raw or cooked. You can add green garlic to any dish you would make with cured garlic (currently, one stalk is about equal to one large clove), like sautéed greens, or you can make something with more delicate flavors to highlight the taste of green garlic. A few ideas: add to eggs, a dip (to eat with carrots), salsa verde, chimichurri, pesto, pasta, potatoes (roasted, mashed, soup, or gratin), crostini with goat cheese, toast, salad dressing and raita.

Karinata Kale – This beautiful purple kale is a cross between mustard greens and kale with a unique taste. We’re one of only three farms (that we know of) that grow it! Use as you would any kale or mustard green (like in this salad with kabocha squash if you still have last week’s), 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.

Mandarin Oranges – These are Gold Nugget 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. Want more? You can order a bulk bag in the CSA member store.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several recipe ideas on our website. And if you want more potatoes, we’ve got bulk bags in the CSA member shop.

*Click on produce above for Recipes

Veggie Tips

Carrots – We grow super sweet Nantes 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. This soup recipe comes highly recommended by a CSA member, and another CSA member told me she’s been making lots of carrot cake! Save at least one for the Recipe of the Week. What are your favorite carrot recipes? 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, like in the Recipe of the Week. 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), just cook less. 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 make this curry if you still have some squash), but it can be eaten raw in a salad (like this recipe with breadcrumbs, this one with apples, or a Greek salad) or slaw. Or make pesto!

Fennel – Our first spring fennel! Fennel is popular thinly shaved and added to a salad, especially with oranges (or mandarins), olives, and other acidic or briny foods, like olives or with onions and cheese. You can also make a quick pickle (lots of variations, including with carrots or orange zest). If you don’t like the taste of it raw, try cooking (roasting, braising, sautéing, etc.) which will transform the taste – cooked fennel tastes like a combination between onion and celery. It makes a great base for soup or stew (with potatoes, chard, cabbage, or miso) and we really like it braised or roasted with other vegetables, like carrots or potatoes (try this recipe or this one). For easier storage, separate the fronds from the bulb. For the fronds: many people like making a fennel frond pesto (you can make a roasted pesto too), or using it like an herb when cooking. Or save the stalks and fronds for stock/broth or dal. We’ve got several recipes on our website.

Green Garlic – It’s green garlic time! In fall we plant cloves (a combination of purchased seed garlic and our own saved garlic) and green garlic is just the immature form of garlic. Between now and June, they’ll form cloves and will bulb out at the bottom, but for now, they look more like little leeks. Green garlic should be kept in the refrigerator in a bag. Much like leeks, you can use the whole stalk, though some folks may find the upper green parts too tough. Save those for making broth or stock. It has a fresh, mild flavor and can be used raw or cooked. You can add green garlic to any dish you would make with cured garlic (currently, one stalk is about equal to one large clove), like sautéed greens, or you can make something with more delicate flavors to highlight the taste of green garlic. A few ideas: add to eggs, a dip (to eat with carrots), salsa verde, chimichurri, pesto, pasta, potatoes (roasted, mashed, soup, or gratin), crostini with goat cheese, toast, salad dressing and raita.

Karinata Kale – This beautiful purple kale is a cross between mustard greens and kale with a unique taste. We’re one of only three farms (that we know of) that grow it! Use as you would any kale or mustard green (like in this salad with kabocha squash if you still have last week’s), 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.

Mandarin Oranges – These are Gold Nugget 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. Want more? You can order a bulk bag in the CSA member store.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several recipe ideas on our website. And if you want more potatoes, we’ve got bulk bags in the CSA member shop.

*Click on produce above for Recipes

Veggie Tips

Carrots – We grow super sweet Nantes 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. This soup recipe comes highly recommended by a CSA member, and another CSA member told me she’s been making lots of carrot cake! Save at least one for the Recipe of the Week. What are your favorite carrot recipes? 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, like in the Recipe of the Week. 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), just cook less. 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 make this curry if you still have some squash), but it can be eaten raw in a salad (like this recipe with breadcrumbs, this one with apples, or a Greek salad) or slaw. Or make pesto!

Fennel – Our first spring fennel! Fennel is popular thinly shaved and added to a salad, especially with oranges (or mandarins), olives, and other acidic or briny foods, like olives or with onions and cheese. You can also make a quick pickle (lots of variations, including with carrots or orange zest). If you don’t like the taste of it raw, try cooking (roasting, braising, sautéing, etc.) which will transform the taste – cooked fennel tastes like a combination between onion and celery. It makes a great base for soup or stew (with potatoes, chard, cabbage, or miso) and we really like it braised or roasted with other vegetables, like carrots or potatoes (try this recipe or this one). For easier storage, separate the fronds from the bulb. For the fronds: many people like making a fennel frond pesto (you can make a roasted pesto too), or using it like an herb when cooking. Or save the stalks and fronds for stock/broth or dal. We’ve got several recipes on our website.

Green Garlic – It’s green garlic time! In fall we plant cloves (a combination of purchased seed garlic and our own saved garlic) and green garlic is just the immature form of garlic. Between now and June, they’ll form cloves and will bulb out at the bottom, but for now, they look more like little leeks. Green garlic should be kept in the refrigerator in a bag. Much like leeks, you can use the whole stalk, though some folks may find the upper green parts too tough. Save those for making broth or stock. It has a fresh, mild flavor and can be used raw or cooked. You can add green garlic to any dish you would make with cured garlic (currently, one stalk is about equal to one large clove), like sautéed greens, or you can make something with more delicate flavors to highlight the taste of green garlic. A few ideas: add to eggs, a dip (to eat with carrots), salsa verde, chimichurri, pesto, pasta, potatoes (roasted, mashed, soup, or gratin), crostini with goat cheese, toast, salad dressing and raita.

Karinata Kale – This beautiful purple kale is a cross between mustard greens and kale with a unique taste. We’re one of only three farms (that we know of) that grow it! Use as you would any kale or mustard green (like in this salad with kabocha squash if you still have last week’s), 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.

Mandarin Oranges – These are Gold Nugget 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. Want more? You can order a bulk bag in the CSA member store.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several recipe ideas on our website. And if you want more potatoes, we’ve got bulk bags in the CSA member shop.

*Click on produce above for Recipes

Veggie Tips

Carrots – We grow super sweet Nantes 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. This soup recipe comes highly recommended by a CSA member, and another CSA member told me she’s been making lots of carrot cake! Save at least one for the Recipe of the Week. What are your favorite carrot recipes? 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, like in the Recipe of the Week. 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), just cook less. 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 make this curry if you still have some squash), but it can be eaten raw in a salad (like this recipe with breadcrumbs, this one with apples, or a Greek salad) or slaw. Or make pesto!

Collards – We love collards, kale’s heartier cousin, and hope you do too. You can use collards anywhere you’d use kale, just perhaps cook or massage a little longer. Collards can be eaten raw (make a salad with roasted squash or peanut sauce or a pesto) or cooked. Some cooked collard ideas: a simple sauté (add broccoli and potatoes), collard oshitashi, Korean style, Ethiopian gomen, a soup (if you still have squash sitting around), braised with coconut milk, and pasta. This simple bean stew is really tasty despite the short ingredient list. Don’t discard the stems! They can be used in the same dish, just cooked a little longer, or can be eaten raw, or make a special recipe (pickled or braised). See our website for more ideas, including this stew with fennel.

Fennel – Our first spring fennel! Fennel is popular thinly shaved and added to a salad, especially with oranges (or mandarins), olives, and other acidic or briny foods, like olives or with onions and cheese. You can also make a quick pickle (lots of variations, including with carrots or orange zest). If you don’t like the taste of it raw, try cooking (roasting, braising, sautéing, etc.) which will transform the taste – cooked fennel tastes like a combination between onion and celery. It makes a great base for soup or stew (with potatoes, chard, cabbage, or miso) and we really like it braised or roasted with other vegetables, like carrots or potatoes (try this recipe or this one). For easier storage, separate the fronds from the bulb. For the fronds: many people like making a fennel frond pesto (you can make a roasted pesto too), or using it like an herb when cooking. Or save the stalks and fronds for stock/broth or dal. We’ve got several recipes on our website.

Green Garlic – It’s green garlic time! In fall we plant cloves (a combination of purchased seed garlic and our own saved garlic) and green garlic is just the immature form of garlic. Between now and June, they’ll form cloves and will bulb out at the bottom, but for now, they look more like little leeks. Green garlic should be kept in the refrigerator in a bag. Much like leeks, you can use the whole stalk, though some folks may find the upper green parts too tough. Save those for making broth or stock. It has a fresh, mild flavor and can be used raw or cooked. You can add green garlic to any dish you would make with cured garlic (currently, one stalk is about equal to one large clove), like sautéed greens, or you can make something with more delicate flavors to highlight the taste of green garlic. A few ideas: add to eggs, a dip (to eat with carrots), salsa verde, chimichurri, pesto, pasta, potatoes (roasted, mashed, soup, or gratin), crostini with goat cheese, toast, salad dressing and raita.

Mandarin Oranges – These are Gold Nugget 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. Want more? You can order a bulk bag in the CSA member store.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several recipe ideas on our website. And if you want more potatoes, we’ve got bulk bags in the CSA member shop.

*Click on produce above for Recipes

Veggie Tips

Carrots – We grow super sweet Nantes 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. This soup recipe comes highly recommended by a CSA member, and another CSA member told me she’s been making lots of carrot cake! Save at least one for the Recipe of the Week. What are your favorite carrot recipes? 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, like in the Recipe of the Week. 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), just cook less. 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 make this curry if you still have some squash), but it can be eaten raw in a salad (like this recipe with breadcrumbs, this one with apples, or a Greek salad) or slaw. Or make pesto!

Collards – We love collards, kale’s heartier cousin, and hope you do too. You can use collards anywhere you’d use kale, just perhaps cook or massage a little longer. Collards can be eaten raw (make a salad with roasted squash or peanut sauce or a pesto) or cooked. Some cooked collard ideas: a simple sauté (add broccoli and potatoes), collard oshitashi, Korean style, Ethiopian gomen, a soup (if you still have squash sitting around), braised with coconut milk, and pasta. This simple bean stew is really tasty despite the short ingredient list. Don’t discard the stems! They can be used in the same dish, just cooked a little longer, or can be eaten raw, or make a special recipe (pickled or braised). See our website for more ideas, including this stew with fennel.

Fennel – Our first spring fennel! Fennel is popular thinly shaved and added to a salad, especially with oranges (or mandarins), olives, and other acidic or briny foods, like olives or with onions and cheese. You can also make a quick pickle (lots of variations, including with carrots or orange zest). If you don’t like the taste of it raw, try cooking (roasting, braising, sautéing, etc.) which will transform the taste – cooked fennel tastes like a combination between onion and celery. It makes a great base for soup or stew (with potatoes, chard, cabbage, or miso) and we really like it braised or roasted with other vegetables, like carrots or potatoes (try this recipe or this one). For easier storage, separate the fronds from the bulb. For the fronds: many people like making a fennel frond pesto (you can make a roasted pesto too), or using it like an herb when cooking. Or save the stalks and fronds for stock/broth or dal. We’ve got several recipes on our website.

Green Garlic – It’s green garlic time! In fall we plant cloves (a combination of purchased seed garlic and our own saved garlic) and green garlic is just the immature form of garlic. Between now and June, they’ll form cloves and will bulb out at the bottom, but for now, they look more like little leeks. Green garlic should be kept in the refrigerator in a bag. Much like leeks, you can use the whole stalk, though some folks may find the upper green parts too tough. Save those for making broth or stock. It has a fresh, mild flavor and can be used raw or cooked. You can add green garlic to any dish you would make with cured garlic (currently, one stalk is about equal to one large clove), like sautéed greens, or you can make something with more delicate flavors to highlight the taste of green garlic. A few ideas: add to eggs, a dip (to eat with carrots), salsa verde, chimichurri, pesto, pasta, potatoes (roasted, mashed, soup, or gratin), crostini with goat cheese, toast, salad dressing and raita.

Mandarin Oranges – These are Gold Nugget 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. Want more? You can order a bulk bag in the CSA member store.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several recipe ideas on our website. And if you want more potatoes, we’ve got bulk bags in the CSA member shop.

*Click on produce above for Recipes

Veggie Tips

Bok Choi – Joi choi is the bok choi variety with thick, crunchy, white stems and spinach-like leaves. It makes a great stir-fry (mix with cabbage!), and is good in soups and with noodles. It can also be enjoyed raw in a salad (we’ve got several ideas on our website) or pesto. You can find other suggested cooking methods on this list. Other ideas: miso soup, with soba noodles and roasted squash, lentil soup, sautéed with potatoes, roasted with gnocchi, choi chips, tortilla stew, or pasta e fagioli. Store in the refrigerator in a bag.

Cabbage – These are not formidable, bowling-ball sized cabbage, but instead, much smaller heads of cabbage, still plenty for you to enjoy, whether you’re cooking it, eating raw (several slaw and salad recipes on our website), or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry or soup (add potatoes and carrots or squash). We have lots of other ideas on our website’s cabbage page, and there are more on this page. 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 and put into the fridge.

Carrots – We grow super sweet Nantes 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. This soup recipe comes highly recommended by a CSA member, and another CSA member told me she’s been making lots of carrot cake! If you want more carrots, order a bulk 5# bag, available now in the CSA member shop.

Kabocha Squash – We love kabocha squash for its rich, sweet taste, almost like a sweet potato. It is excellent roasted – see the Recipe of the Week and CSA member Anaya recommends this recipe. It can also be simmered, cooked in soups and curries, steamed, stir-fried, pan-fried, grilled, braised (try this recipe with milk – Rye and Becca have confirmed it’s a winner), and more. It can even be made into chips or hummus! You can swap kabocha for pumpkin (or kuri) in any recipe and it makes excellent desserts. We have additional recipe ideas on our website, and this list has a few more. The skin is edible and does not need to be removed; it’s a matter of personal preference. Kabocha can be stored in a cool, dry place, but make sure to check for scratches or nicks in the skin because those won’t last as long!

Leeks – Be sure to rinse well, or put cut leeks in a bowl of water to remove the dirt and grit that can get stuck between the leaves (more cutting and cooking advice here). Leeks are so versatile and can be used as the base for cooking any dish, but they can also feature more prominently. See the many great ideas on our website and you can also learn more about our leeks here. They are great in soup, including the classic potato-leek! We love caramelized or braised leeks (a CSA member recommended this recipe) and they can also be grilled, pickled, sautéed, or roasted. Try roasting them whole like in the Recipe of the Week. People often don’t cook with the tougher green tops but don’t discard. You can braise them or save for veggie stock or make leek oil to drizzle over soups, stews, bread, or roasted veggies! A CSA member has shared that they roast the tops to make leek chips (like kale chips). He said “I bake my leek tops at 275˚F, as you do with kale chips. I’ve experimented with a few different ‘dressings’, like you might do with kale chips. They were all good! My blends included olive oil and salt with: 1) lemon juice, turmeric, garlic powder 2) garlic powder & smoked paprika 3) tamari, nutritional yeast.” Store leeks in the refrigerator, wrapped in a bag to retain moisture (and to prevent your refrigerator from smelling like leeks) where they’ll last for two weeks or so.

Mandarin Oranges – These are Gold Nugget 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. Want more? You can order a bulk bag in the CSA member store.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several recipe ideas on our website. And if you want more potatoes, we’ve got bulk bags in the CSA member shop.

*Click on produce above for Recipes

Veggie Tips

Bok Choi – Joi choi is the bok choi variety with thick, crunchy, white stems and spinach-like leaves. It makes a great stir-fry (mix with cabbage!), and is good in soups and with noodles. It can also be enjoyed raw in a salad (we’ve got several ideas on our website) or pesto. You can find other suggested cooking methods on this list. Other ideas: miso soup, with soba noodles and roasted squash, lentil soup, sautéed with potatoes, roasted with gnocchi, choi chips, tortilla stew, or pasta e fagioli. Store in the refrigerator in a bag.

Cabbage – These are not formidable, bowling-ball sized cabbage, but instead, much smaller heads of cabbage, still plenty for you to enjoy, whether you’re cooking it, eating raw (several slaw and salad recipes on our website), or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry or soup (add potatoes and carrots or squash). We have lots of other ideas on our website’s cabbage page, and there are more on this page. 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 and put into the fridge.

Carrots – We grow super sweet Nantes 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. This soup recipe comes highly recommended by a CSA member, and another CSA member told me she’s been making lots of carrot cake! If you want more carrots, order a bulk 5# bag, available now in the CSA member shop.

Kabocha Squash – We love kabocha squash for its rich, sweet taste, almost like a sweet potato. It is excellent roasted – see the Recipe of the Week and CSA member Anaya recommends this recipe. It can also be simmered, cooked in soups and curries, steamed, stir-fried, pan-fried, grilled, braised (try this recipe with milk – Rye and Becca have confirmed it’s a winner), and more. It can even be made into chips or hummus! You can swap kabocha for pumpkin (or kuri) in any recipe and it makes excellent desserts. We have additional recipe ideas on our website, and this list has a few more. The skin is edible and does not need to be removed; it’s a matter of personal preference. Kabocha can be stored in a cool, dry place, but make sure to check for scratches or nicks in the skin because those won’t last as long!

Leeks – Be sure to rinse well, or put cut leeks in a bowl of water to remove the dirt and grit that can get stuck between the leaves (more cutting and cooking advice here). Leeks are so versatile and can be used as the base for cooking any dish, but they can also feature more prominently. See the many great ideas on our website and you can also learn more about our leeks here. They are great in soup, including the classic potato-leek! We love caramelized or braised leeks (a CSA member recommended this recipe) and they can also be grilled, pickled, sautéed, or roasted. Try roasting them whole like in the Recipe of the Week. People often don’t cook with the tougher green tops but don’t discard. You can braise them or save for veggie stock or make leek oil to drizzle over soups, stews, bread, or roasted veggies! A CSA member has shared that they roast the tops to make leek chips (like kale chips). He said “I bake my leek tops at 275˚F, as you do with kale chips. I’ve experimented with a few different ‘dressings’, like you might do with kale chips. They were all good! My blends included olive oil and salt with: 1) lemon juice, turmeric, garlic powder 2) garlic powder & smoked paprika 3) tamari, nutritional yeast.” Store leeks in the refrigerator, wrapped in a bag to retain moisture (and to prevent your refrigerator from smelling like leeks) where they’ll last for two weeks or so.

Mandarin Oranges – These are Gold Nugget 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. Want more? You can order a bulk bag in the CSA member store.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several recipe ideas on our website. And if you want more potatoes, we’ve got bulk bags in the CSA member shop.

*Click on produce above for Recipes

Veggie Tips

Cabbage – These are not formidable, bowling-ball sized cabbage, but instead, much smaller heads of cabbage, still plenty for you to enjoy, whether you’re cooking it, eating raw (several slaw and salad recipes on our website), or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry or soup (add potatoes and carrots or squash). We have lots of other ideas on our website’s cabbage page, and there are more on this page. 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 and put into the fridge.

Carrots – We grow super sweet Nantes 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. This soup recipe comes highly recommended by a CSA member, and another CSA member told me she’s been making lots of carrot cake! If you want more carrots, order a bulk 5# bag, available now in the CSA member shop.

Kabocha Squash – We love kabocha squash for its rich, sweet taste, almost like a sweet potato. It is excellent roasted – see the Recipe of the Week and CSA member Anaya recommends this recipe. It can also be simmered, cooked in soups and curries, steamed, stir-fried, pan-fried, grilled, braised (try this recipe with milk – Rye and Becca have confirmed it’s a winner), and more. It can even be made into chips or hummus! You can swap kabocha for pumpkin (or kuri) in any recipe and it makes excellent desserts. We have additional recipe ideas on our website, and this list has a few more. The skin is edible and does not need to be removed; it’s a matter of personal preference. Kabocha can be stored in a cool, dry place, but make sure to check for scratches or nicks in the skin because those won’t last as long!

Leeks – Be sure to rinse well, or put cut leeks in a bowl of water to remove the dirt and grit that can get stuck between the leaves (more cutting and cooking advice here). Leeks are so versatile and can be used as the base for cooking any dish, but they can also feature more prominently. See the many great ideas on our website and you can also learn more about our leeks here. They are great in soup, including the classic potato-leek! We love caramelized or braised leeks (a CSA member recommended this recipe) and they can also be grilled, pickled, sautéed, or roasted. Try roasting them whole like in the Recipe of the Week. People often don’t cook with the tougher green tops but don’t discard. You can braise them or save for veggie stock or make leek oil to drizzle over soups, stews, bread, or roasted veggies! A CSA member has shared that they roast the tops to make leek chips (like kale chips). He said “I bake my leek tops at 275˚F, as you do with kale chips. I’ve experimented with a few different ‘dressings’, like you might do with kale chips. They were all good! My blends included olive oil and salt with: 1) lemon juice, turmeric, garlic powder 2) garlic powder & smoked paprika 3) tamari, nutritional yeast.” Store leeks in the refrigerator, wrapped in a bag to retain moisture (and to prevent your refrigerator from smelling like leeks) where they’ll last for two weeks or so.

Mandarin Oranges – These are Gold Nugget 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. Want more? You can order a bulk bag in the CSA member store.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several recipe ideas on our website. And if you want more potatoes, we’ve got bulk bags in the CSA member shop.

Red Russian Kale – This is a soft, tender kale with a sweet taste, perfect for any and all kale dishes. Lots of kale ideas on our website, including this soup with leeks (substitute winter squash for sweet potato if you want), pasta, and polenta. Make a salad: Karen’s recipe, with apples and cheese, roasted squash, quinoa, or even add some to the Recipe of the Week. You can also sauté (add mandarin zest!), or add to soup, risotto, pizza, or mole with squash. Don’t discard the sweet and beautiful purple/red stems! You can add them a little earlier in the cooking process, or save them for something different, like pickles. Try this recipe for Japanese-style pickles. Store in the refrigerator in a bag.

*Click on produce above for Recipes

Veggie Tips

Cabbage – These are not formidable, bowling-ball sized cabbage, but instead, much smaller heads of cabbage, still plenty for you to enjoy, whether you’re cooking it, eating raw (several slaw and salad recipes on our website), or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry or soup (add potatoes and carrots or squash). We have lots of other ideas on our website’s cabbage page, and there are more on this page. 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 and put into the fridge.

Carrots – We grow super sweet Nantes 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. This soup recipe comes highly recommended by a CSA member, and another CSA member told me she’s been making lots of carrot cake! If you want more carrots, order a bulk 5# bag, available now in the CSA member shop.

Kabocha Squash – We love kabocha squash for its rich, sweet taste, almost like a sweet potato. It is excellent roasted – see the Recipe of the Week and CSA member Anaya recommends this recipe. It can also be simmered, cooked in soups and curries, steamed, stir-fried, pan-fried, grilled, braised (try this recipe with milk – Rye and Becca have confirmed it’s a winner), and more. It can even be made into chips or hummus! You can swap kabocha for pumpkin (or kuri) in any recipe and it makes excellent desserts. We have additional recipe ideas on our website, and this list has a few more. The skin is edible and does not need to be removed; it’s a matter of personal preference. Kabocha can be stored in a cool, dry place, but make sure to check for scratches or nicks in the skin because those won’t last as long!

Leeks – Be sure to rinse well, or put cut leeks in a bowl of water to remove the dirt and grit that can get stuck between the leaves (more cutting and cooking advice here). Leeks are so versatile and can be used as the base for cooking any dish, but they can also feature more prominently. See the many great ideas on our website and you can also learn more about our leeks here. They are great in soup, including the classic potato-leek! We love caramelized or braised leeks (a CSA member recommended this recipe) and they can also be grilled, pickled, sautéed, or roasted. Try roasting them whole like in the Recipe of the Week. People often don’t cook with the tougher green tops but don’t discard. You can braise them or save for veggie stock or make leek oil to drizzle over soups, stews, bread, or roasted veggies! A CSA member has shared that they roast the tops to make leek chips (like kale chips). He said “I bake my leek tops at 275˚F, as you do with kale chips. I’ve experimented with a few different ‘dressings’, like you might do with kale chips. They were all good! My blends included olive oil and salt with: 1) lemon juice, turmeric, garlic powder 2) garlic powder & smoked paprika 3) tamari, nutritional yeast.” Store leeks in the refrigerator, wrapped in a bag to retain moisture (and to prevent your refrigerator from smelling like leeks) where they’ll last for two weeks or so.

Mandarin Oranges – These are Gold Nugget 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. Want more? You can order a bulk bag in the CSA member store.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several recipe ideas on our website. And if you want more potatoes, we’ve got bulk bags in the CSA member shop.

Red Russian Kale – This is a soft, tender kale with a sweet taste, perfect for any and all kale dishes. Lots of kale ideas on our website, including this soup with leeks (substitute winter squash for sweet potato if you want), pasta, and polenta. Make a salad: Karen’s recipe, with apples and cheese, roasted squash, quinoa, or even add some to the Recipe of the Week. You can also sauté (add mandarin zest!), or add to soup, risotto, pizza, or mole with squash. Don’t discard the sweet and beautiful purple/red stems! You can add them a little earlier in the cooking process, or save them for something different, like pickles. Try this recipe for Japanese-style pickles. Store in the refrigerator in a bag.

*Click on produce above for Recipes

Veggie Tips

Cabbage – These are not formidable, bowling-ball sized cabbage, but instead, much smaller heads of cabbage, still plenty for you to enjoy, whether you’re cooking it, eating raw (several slaw and salad recipes on our website), or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry or soup (add potatoes and carrots or squash). We have lots of other ideas on our website’s cabbage page, and there are more on this page. 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 and put into the fridge.

Carrots – We grow super sweet Nantes 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. This soup recipe comes highly recommended by a CSA member, and another CSA member told me she’s been making lots of carrot cake! If you want more carrots, order a bulk 5# bag, available now in the CSA member shop.

Kabocha Squash – We love kabocha squash for its rich, sweet taste, almost like a sweet potato. It is excellent roasted – see the Recipe of the Week and CSA member Anaya recommends this recipe. It can also be simmered, cooked in soups and curries, steamed, stir-fried, pan-fried, grilled, braised (try this recipe with milk – Rye and Becca have confirmed it’s a winner), and more. It can even be made into chips or hummus! You can swap kabocha for pumpkin (or kuri) in any recipe and it makes excellent desserts. We have additional recipe ideas on our website, and this list has a few more. The skin is edible and does not need to be removed; it’s a matter of personal preference. Kabocha can be stored in a cool, dry place, but make sure to check for scratches or nicks in the skin because those won’t last as long!

Leeks – Be sure to rinse well, or put cut leeks in a bowl of water to remove the dirt and grit that can get stuck between the leaves (more cutting and cooking advice here). Leeks are so versatile and can be used as the base for cooking any dish, but they can also feature more prominently. See the many great ideas on our website and you can also learn more about our leeks here. They are great in soup, including the classic potato-leek! We love caramelized or braised leeks (a CSA member recommended this recipe) and they can also be grilled, pickled, sautéed, or roasted. Try roasting them whole like in the Recipe of the Week. People often don’t cook with the tougher green tops but don’t discard. You can braise them or save for veggie stock or make leek oil to drizzle over soups, stews, bread, or roasted veggies! A CSA member has shared that they roast the tops to make leek chips (like kale chips). He said “I bake my leek tops at 275˚F, as you do with kale chips. I’ve experimented with a few different ‘dressings’, like you might do with kale chips. They were all good! My blends included olive oil and salt with: 1) lemon juice, turmeric, garlic powder 2) garlic powder & smoked paprika 3) tamari, nutritional yeast.” Store leeks in the refrigerator, wrapped in a bag to retain moisture (and to prevent your refrigerator from smelling like leeks) where they’ll last for two weeks or so.

Mandarin Oranges – These are Gold Nugget 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. Want more? You can order a bulk bag in the CSA member store.

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several recipe ideas on our website. And if you want more potatoes, we’ve got bulk bags in the CSA member shop.

Red Russian Kale – This is a soft, tender kale with a sweet taste, perfect for any and all kale dishes. Lots of kale ideas on our website, including this soup with leeks (substitute winter squash for sweet potato if you want), pasta, and polenta. Make a salad: Karen’s recipe, with apples and cheese, roasted squash, quinoa, or even add some to the Recipe of the Week. You can also sauté (add mandarin zest!), or add to soup, risotto, pizza, or mole with squash. Don’t discard the sweet and beautiful purple/red stems! You can add them a little earlier in the cooking process, or save them for something different, like pickles. Try this recipe for Japanese-style pickles. Store in the refrigerator in a bag.