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

Beets Separate the roots from the greens when you get home and store both in bags. Right now the greens are looking amazing so don’t discard them; they’re very similar to chard, just a little heartier. The greens can be sautéed (try Sicilian style with raisins and pine nuts, or add roasted beets), added to soup, pickled, made into a pesto, yogurt sauce, or add them to pasta, omelets/frittatas, and more (check out this list). The greens can also be made into chips or fried (tempura). The roots are infinitely adaptable (so many recipe ideas on our website) and 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, which you can use in anything (like a delicata curry soup). Beets even make great desserts (brownies, cakes, muffins, and more) and snacks (like chips). 

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

Broccoli – Broccoli first produces a large head and then after that is harvested, the plants send out smaller shoots. These are the first of the season (from the plants transplanted in mind- August), so they’re larger heads, with the stems. Broccoli can be eaten raw, there are so many ways it can be cooked: roasted, steamed (use to make a pasta sauce), blanched, stir-fried, sauteed, broiled, grilled, and more. This page has a run-through (and raking) of all the options! Make sure to use the stems; theyre crunchy and sweet and some people think they’re the best part. You can make pickles (see the Recipe of the Week) or a salad, thinly shave and add to a salad (here’s another one), pasta, vinaigrette, or stir-fry with or without the florets. Eat the leaves too! They’re very similar to collards. Weve got lots of recipe ideas on our website. Store broccoli in the refrigerator in a bag, with additional storage tips here. 

Corn This is actually the last planting of sweet corn, apologies for the “fake news” the last time we had corn. One note: it’s likely that you’ll find a worm or two in your corn – they’re really hard to control. We strongly recommend you inspect the tips of your corn as soon as you arrive home and if you find them, cut off the tips before storing. There’s also a chance you’ll encounter huitlacoche (corn smut), a type of corn fungus, which may not look appetizing, but it tastes like black truffle and is a Mexican delicacy! For those who are interested, you can learn more here and here. We’re going to avoid harvesting and packing these ears, but in the event you find some in your corn, we encourage you to cook it!

Keep corn refrigerated and in the husk, wrapped in a plastic bag to keep it from drying out, and the sooner you use it the better because the sugars turn to starch over time and it won’t taste as sweet. We love eating corn raw – it would be great added to a salad! But if you like it cooked, you’ve got several options. If you’re taking the corn off the cob see here for tips on the best way to do so. There are many more great ideas on our website, plus more ideas on this site and this site.

Delicata Squash – Our first winter squash of the year! Delicata squash are one of our favorites, and they rarely make it into the CSA boxes! Delicata have thin skins and don’t need to be peeled; the easiest, and one of the tastiest ways to prepare them is to slice in half, remove the seeds, cut into half-moons, and roast at 400-425 for 25-30 minutes, like this. They can also be roasted in halves or sautéed. Both cooking methods will bring out it’s sweet, rich, sweet potato-like flavor and texture. They have a shorter shelf-life than many other winter squash, though they don’t need to be eaten ASAP. Even if the squash gets a little soft and wrinkly, they are still fine to eat! You can find some recipe ideas here, here, and here.

Lettuce – This week you’re getting a little gem lettuce, which is a cross between a romaine and butterhead lettuce. It looks like a mini romaine. Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does get a little wilty before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here). Salad options abound (add corn!) but sturdier lettuce like these can also be cooked: braised, stir-fried, grilled, pan fried, and more! Other recipe ideas on our lettuce and salad mix pages.

Onions – Store in a cool, dark, dry place.

*Click on produce above for Recipes

Veggie Tips

Beets Separate the roots from the greens when you get home and store both in bags. Right now the greens are looking amazing so don’t discard them; they’re very similar to chard, just a little heartier. The greens can be sautéed (try Sicilian style with raisins and pine nuts, or add roasted beets), added to soup, pickled, made into a pesto, yogurt sauce, or add them to pasta, omelets/frittatas, and more (check out this list). The greens can also be made into chips or fried (tempura). The roots are infinitely adaptable (so many recipe ideas on our website) and 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, which you can use in anything (like a delicata curry soup). Beets even make great desserts (brownies, cakes, muffins, and more) and snacks (like chips). 

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

Broccoli – Broccoli first produces a large head and then after that is harvested, the plants send out smaller shoots. These are the first of the season (from the plants transplanted in mind- August), so they’re larger heads, with the stems. Broccoli can be eaten raw, there are so many ways it can be cooked: roasted, steamed (use to make a pasta sauce), blanched, stir-fried, sauteed, broiled, grilled, and more. This page has a run-through (and raking) of all the options! Make sure to use the stems; theyre crunchy and sweet and some people think they’re the best part. You can make pickles (see the Recipe of the Week) or a salad, thinly shave and add to a salad (here’s another one), pasta, vinaigrette, or stir-fry with or without the florets. Eat the leaves too! They’re very similar to collards. Weve got lots of recipe ideas on our website. Store broccoli in the refrigerator in a bag, with additional storage tips here. 

Corn This is actually the last planting of sweet corn, apologies for the “fake news” the last time we had corn. One note: it’s likely that you’ll find a worm or two in your corn – they’re really hard to control. We strongly recommend you inspect the tips of your corn as soon as you arrive home and if you find them, cut off the tips before storing. There’s also a chance you’ll encounter huitlacoche (corn smut), a type of corn fungus, which may not look appetizing, but it tastes like black truffle and is a Mexican delicacy! For those who are interested, you can learn more here and here. We’re going to avoid harvesting and packing these ears, but in the event you find some in your corn, we encourage you to cook it!

Keep corn refrigerated and in the husk, wrapped in a plastic bag to keep it from drying out, and the sooner you use it the better because the sugars turn to starch over time and it won’t taste as sweet. We love eating corn raw – it would be great added to a salad! But if you like it cooked, you’ve got several options. If you’re taking the corn off the cob see here for tips on the best way to do so. There are many more great ideas on our website, plus more ideas on this site and this site.

Delicata Squash – Our first winter squash of the year! Delicata squash are one of our favorites, and they rarely make it into the CSA boxes! Delicata have thin skins and don’t need to be peeled; the easiest, and one of the tastiest ways to prepare them is to slice in half, remove the seeds, cut into half-moons, and roast at 400-425 for 25-30 minutes, like this. They can also be roasted in halves or sautéed. Both cooking methods will bring out it’s sweet, rich, sweet potato-like flavor and texture. They have a shorter shelf-life than many other winter squash, though they don’t need to be eaten ASAP. Even if the squash gets a little soft and wrinkly, they are still fine to eat! You can find some recipe ideas here, here, and here.

Lettuce – This week you’re getting a little gem lettuce, which is a cross between a romaine and butterhead lettuce. It looks like a mini romaine. Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does get a little wilty before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here). Salad options abound (add corn!) but sturdier lettuce like these can also be cooked: braised, stir-fried, grilled, pan fried, and more! Other recipe ideas on our lettuce and salad mix pages.

Onions – Store in a cool, dark, dry place.

*Click on produce above for Recipes

Veggie Tips

Beets Separate the roots from the greens when you get home and store both in bags. Right now the greens are looking amazing so don’t discard them; they’re very similar to chard, just a little heartier. The greens can be sautéed (try Sicilian style with raisins and pine nuts, or add roasted beets), added to soup, pickled, made into a pesto, yogurt sauce, or add them to pasta, omelets/frittatas, and more (check out this list). The greens can also be made into chips or fried (tempura). The roots are infinitely adaptable (so many recipe ideas on our website) and 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, which you can use in anything (like a delicata curry soup). Beets even make great desserts (brownies, cakes, muffins, and more) and snacks (like chips). 

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

Broccoli – Broccoli first produces a large head and then after that is harvested, the plants send out smaller shoots. These are the first of the season (from the plants transplanted in mind- August), so they’re larger heads, with the stems. Broccoli can be eaten raw, there are so many ways it can be cooked: roasted, steamed (use to make a pasta sauce), blanched, stir-fried, sauteed, broiled, grilled, and more. This page has a run-through (and raking) of all the options! Make sure to use the stems; theyre crunchy and sweet and some people think they’re the best part. You can make pickles (see the Recipe of the Week) or a salad, thinly shave and add to a salad (here’s another one), pasta, vinaigrette, or stir-fry with or without the florets. Eat the leaves too! They’re very similar to collards. Weve got lots of recipe ideas on our website. Store broccoli in the refrigerator in a bag, with additional storage tips here. 

Corn This is actually the last planting of sweet corn, apologies for the “fake news” the last time we had corn. One note: it’s likely that you’ll find a worm or two in your corn – they’re really hard to control. We strongly recommend you inspect the tips of your corn as soon as you arrive home and if you find them, cut off the tips before storing. There’s also a chance you’ll encounter huitlacoche (corn smut), a type of corn fungus, which may not look appetizing, but it tastes like black truffle and is a Mexican delicacy! For those who are interested, you can learn more here and here. We’re going to avoid harvesting and packing these ears, but in the event you find some in your corn, we encourage you to cook it!

Keep corn refrigerated and in the husk, wrapped in a plastic bag to keep it from drying out, and the sooner you use it the better because the sugars turn to starch over time and it won’t taste as sweet. We love eating corn raw – it would be great added to a salad! But if you like it cooked, you’ve got several options. If you’re taking the corn off the cob see here for tips on the best way to do so. There are many more great ideas on our website, plus more ideas on this site and this site.

Delicata Squash – Our first winter squash of the year! Delicata squash are one of our favorites, and they rarely make it into the CSA boxes! Delicata have thin skins and don’t need to be peeled; the easiest, and one of the tastiest ways to prepare them is to slice in half, remove the seeds, cut into half-moons, and roast at 400-425 for 25-30 minutes, like this. They can also be roasted in halves or sautéed. Both cooking methods will bring out it’s sweet, rich, sweet potato-like flavor and texture. They have a shorter shelf-life than many other winter squash, though they don’t need to be eaten ASAP. Even if the squash gets a little soft and wrinkly, they are still fine to eat! You can find some recipe ideas here, here, and here.

Lettuce – This week you’re getting a little gem lettuce, which is a cross between a romaine and butterhead lettuce. It looks like a mini romaine. Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does get a little wilty before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here). Salad options abound (add corn!) but sturdier lettuce like these can also be cooked: braised, stir-fried, grilled, pan fried, and more! Other recipe ideas on our lettuce and salad mix pages.

Onions – Store in a cool, dark, dry place.

*Click on produce above for Recipes

Veggie Tips

Beets Separate the roots from the greens when you get home and store both in bags. Right now the greens are looking amazing so don’t discard them; they’re very similar to chard, just a little heartier. The greens can be sautéed (try Sicilian style with raisins and pine nuts, or add roasted beets), added to soup, pickled, made into a pesto, yogurt sauce, or add them to pasta, omelets/frittatas, and more (check out this list). The greens can also be made into chips or fried (tempura). The roots are infinitely adaptable (so many recipe ideas on our website) and 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, which you can use in anything (like a delicata curry soup). Beets even make great desserts (brownies, cakes, muffins, and more) and snacks (like chips). 

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

Broccoli – Broccoli first produces a large head and then after that is harvested, the plants send out smaller shoots. These are the first of the season (from the plants transplanted in mind- August), so they’re larger heads, with the stems. Broccoli can be eaten raw, there are so many ways it can be cooked: roasted, steamed (use to make a pasta sauce), blanched, stir-fried, sauteed, broiled, grilled, and more. This page has a run-through (and raking) of all the options! Make sure to use the stems; theyre crunchy and sweet and some people think they’re the best part. You can make pickles (see the Recipe of the Week) or a salad, thinly shave and add to a salad (here’s another one), pasta, vinaigrette, or stir-fry with or without the florets. Eat the leaves too! They’re very similar to collards. Weve got lots of recipe ideas on our website. Store broccoli in the refrigerator in a bag, with additional storage tips here. 

Corn This is actually the last planting of sweet corn, apologies for the “fake news” the last time we had corn. One note: it’s likely that you’ll find a worm or two in your corn – they’re really hard to control. We strongly recommend you inspect the tips of your corn as soon as you arrive home and if you find them, cut off the tips before storing. There’s also a chance you’ll encounter huitlacoche (corn smut), a type of corn fungus, which may not look appetizing, but it tastes like black truffle and is a Mexican delicacy! For those who are interested, you can learn more here and here. We’re going to avoid harvesting and packing these ears, but in the event you find some in your corn, we encourage you to cook it!

Keep corn refrigerated and in the husk, wrapped in a plastic bag to keep it from drying out, and the sooner you use it the better because the sugars turn to starch over time and it won’t taste as sweet. We love eating corn raw – it would be great added to a salad! But if you like it cooked, you’ve got several options. If you’re taking the corn off the cob see here for tips on the best way to do so. There are many more great ideas on our website, plus more ideas on this site and this site.

Delicata Squash – Our first winter squash of the year! Delicata squash are one of our favorites, and they rarely make it into the CSA boxes! Delicata have thin skins and don’t need to be peeled; the easiest, and one of the tastiest ways to prepare them is to slice in half, remove the seeds, cut into half-moons, and roast at 400-425 for 25-30 minutes, like this. They can also be roasted in halves or sautéed. Both cooking methods will bring out it’s sweet, rich, sweet potato-like flavor and texture. They have a shorter shelf-life than many other winter squash, though they don’t need to be eaten ASAP. Even if the squash gets a little soft and wrinkly, they are still fine to eat! You can find some recipe ideas here, here, and here.

Lettuce – This week you’re getting a little gem lettuce, which is a cross between a romaine and butterhead lettuce. It looks like a mini romaine. Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does get a little wilty before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here). Salad options abound (add corn!) but sturdier lettuce like these can also be cooked: braised, stir-fried, grilled, pan fried, and more! Other recipe ideas on our lettuce and salad mix pages.

Onions – Store in a cool, dark, dry place.

*Click on produce above for Recipes

Veggie Tips

Beets Separate the roots from the greens when you get home and store both in bags. Right now the greens are looking amazing so don’t discard them; they’re very similar to chard, just a little heartier. The greens can be sautéed (try Sicilian style with raisins and pine nuts, or add roasted beets), added to soup, pickled, made into a pesto, yogurt sauce, or add them to pasta, omelets/frittatas, and more (check out this list). The greens can also be made into chips or fried (tempura). The roots are infinitely adaptable (so many recipe ideas on our website) and 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, which you can use in anything (like a delicata curry soup). Beets even make great desserts (brownies, cakes, muffins, and more) and snacks (like chips). 

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

Corn This is actually the last planting of sweet corn, apologies for the “fake news” the last time we had corn. One note: it’s likely that you’ll find a worm or two in your corn – they’re really hard to control. We strongly recommend you inspect the tips of your corn as soon as you arrive home and if you find them, cut off the tips before storing. There’s also a chance you’ll encounter huitlacoche (corn smut), a type of corn fungus, which may not look appetizing, but it tastes like black truffle and is a Mexican delicacy! For those who are interested, you can learn more here and here. We’re going to avoid harvesting and packing these ears, but in the event you find some in your corn, we encourage you to cook it!

Keep corn refrigerated and in the husk, wrapped in a plastic bag to keep it from drying out, and the sooner you use it the better because the sugars turn to starch over time and it won’t taste as sweet. We love eating corn raw – it would be great added to a salad! But if you like it cooked, you’ve got several options. If you’re taking the corn off the cob see here for tips on the best way to do so. See the Recipe of the Week and there are many more great ideas on our website, plus more ideas on this site and this site.

Delicata Squash – Our first winter squash of the year! Delicata squash are one of our favorites, and they rarely make it into the CSA boxes! Delicata have thin skins and don’t need to be peeled; the easiest, and one of the tastiest ways to prepare them is to slice in half, remove the seeds, cut into half-moons, and roast at 400-425 for 25-30 minutes, like this. They can also be roasted in halves or sautéed. Both cooking methods will bring out it’s sweet, rich, sweet potato-like flavor and texture. They have a shorter shelf-life than many other winter squash, though they don’t need to be eaten ASAP. Even if the squash gets a little soft and wrinkly, they are still fine to eat! You can find some recipe ideas here, here, and here.

Lettuce – This week you’re getting a little gem lettuce, which is a cross between a romaine and butterhead lettuce. It looks like a mini romaine. Store in a bag in the refrigerator, or wrapped in a damp towel, to keep it from drying out. And if it does get a little wilty before you get to it, lettuce (like most leafy greens) can be revived in cold water (more details here). Salad options abound (add corn!) but sturdier lettuce like these can also be cooked: braised, stir-fried, grilled, pan fried, and more! Other recipe ideas on our lettuce and salad mix pages.

Onions – Store in a cool, dark, dry place.

(New!!) Potatoes – New potatoes, fresh from the field. We’re currently harvesting Bintje (white), Yukon gold (yellow), bella roja (red). As you’ll remember from our spring new potato crop (more about them here), new potatoes are a real treat. They have a less starch and more water than older potatoes so they’re very creamy, but they can be used as you would any “less-new” potato. The skins are still very soft and may get scuffed in the harvesting process but that won’t impact the taste. Store in the refrigerator out of the light. We’ve got several ideas on our website and for a few more ideas: roasted with delicata or salad with beets. Or follow Dru’s recommendation: steam or boil and then smash on your plate with a fork. 

*Click on produce above for Recipes

Veggie Tips

Acorn Squash – Their shape is perfect for stuffing whether sweet (like yogurt and spices), or savory! Like any winter squash, they make great soup (this squash-only one, this one with beans and sumac, kimchi, or caramelized onions) and they are great roasted either halved, or cut into rings, wedges, or cubes. They can be microwaved too. No need to remove the peel before cooking. Roasted squash is a good addition to salad, chili, or pasta (lasagne too). Or make a risotto, dip, dal, curry, or muffins! You can roast the seeds too. Store in a cool, dry place, not in the refrigerator, unless it’s got a scratch or ding that might make it go bad quickly. Additional recipe ideas here and here, plus we have LOTS of squash recipes on our website. 

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 it has 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 a related to beets and spinach, which explains some of the similar taste and appearance traits – you can use chard in a recipe for spinach (cook more) or other hearty greens like kale (recipe ideas here), just cook less. See the Recipe of the Week for one idea. Most people eat chard lightly cooked (it’s excellent in a simple sauté, or with potatoes) as opposed to raw, but it can be eaten raw in a salad (like this recipe with breadcrumbs, this one with apples, or a Greek salad) or slaw. Or make pesto!

Mizuna – Mizuna is a member of the mustard family but is much more mild and sweet than some of the other mustard varieties. It is often incorporated into salad mixes and enjoyed raw but can also be cooked. Use it like you would arugula! Like spinach or arugula, mizuna will shrink quite a bit when cooked and is best added at the end of cooking. For a few ideas: a greek salad,  miso soup, or a salad with new potatoes, radishes, apples, peanuts, pomegranate seeds, or quinoa.  Store in the refrigerator in a bag that will keep it from wilting.

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

(New!!) Potatoes – New potatoes! These are the first of our fall potato crop, just harvested. We’re currently harvesting Bintje (white), Yukon gold (yellow), bella roja (red). As you’ll remember from our spring new potato crop (more about them here), new potatoes are a real treat. They have a less starch and more water than older potatoes so they’re very creamy, but they can be used as you would any “less-new” potato. The skins are still very soft and may get scuffed in the harvesting process but that won’t impact the taste. Store in the refrigerator out of the light. See the Recipe of the Week for one idea and there are many more on our website.

Radishes – This week you might get red round or French breakfast radishes! They’re a great addition to a green salad. If you’re not a fan of the spice, you can mellow them by cooking them, including roasting, braising, stir-frying, and sautéing (which goes well with toast – with cheese or an egg). Or make a salsa or add thinly sliced radishes to tacos, salads, and soups! A CSA member recommends this pickle recipe. Don’t toss your radish greens! They are looking beautiful right now and taste great too; they often are rough and bitter, but these are tender and sweet. They can be cooked or enjoyed raw – treat like you would arugula. They make a good addition to a salad, pickled or made into a pesto or chimichurri. Store the leaves and roots in the refrigerator in a bag and separate the greens from the roots.

Salad Mix – Store in the refrigerator – if not eating within a day or two, transfer to a plastic bag, or put the waxed paper bag in plastic, to avoid wilting. If your lettuce does get a little wilted, follow this tip for reviving it. While we do wash the greens when they come in from the field, remember to wash greens before eating. Make a salad! More recipe ideas on our website on the salad, lettuce, or greens pages. 

*Click on produce above for Recipes

Veggie Tips

Acorn Squash – Their shape is perfect for stuffing whether sweet (like yogurt and spices), or savory! Like any winter squash, they make great soup (this squash-only one, this one with beans and sumac, kimchi, or caramelized onions) and they are great roasted either halved, or cut into rings, wedges, or cubes. They can be microwaved too. No need to remove the peel before cooking. Roasted squash is a good addition to salad, chili, or pasta (lasagne too). Or make a risotto, dip, dal, curry, or muffins! You can roast the seeds too. Store in a cool, dry place, not in the refrigerator, unless it’s got a scratch or ding that might make it go bad quickly. Additional recipe ideas here and here, plus we have LOTS of squash recipes on our website. 

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 it has 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 a related to beets and spinach, which explains some of the similar taste and appearance traits – you can use chard in a recipe for spinach (cook more) or other hearty greens like kale (recipe ideas here), just cook less. See the Recipe of the Week for one idea. Most people eat chard lightly cooked (it’s excellent in a simple sauté, or with potatoes) as opposed to raw, but it can be eaten raw in a salad (like this recipe with breadcrumbs, this one with apples, or a Greek salad) or slaw. Or make pesto!

Mizuna – Mizuna is a member of the mustard family but is much more mild and sweet than some of the other mustard varieties. It is often incorporated into salad mixes and enjoyed raw but can also be cooked. Use it like you would arugula! Like spinach or arugula, mizuna will shrink quite a bit when cooked and is best added at the end of cooking. For a few ideas: a greek salad,  miso soup, or a salad with new potatoes, radishes, apples, peanuts, pomegranate seeds, or quinoa.  Store in the refrigerator in a bag that will keep it from wilting.

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

(New!!) Potatoes – New potatoes! These are the first of our fall potato crop, just harvested. We’re currently harvesting Bintje (white), Yukon gold (yellow), bella roja (red). As you’ll remember from our spring new potato crop (more about them here), new potatoes are a real treat. They have a less starch and more water than older potatoes so they’re very creamy, but they can be used as you would any “less-new” potato. The skins are still very soft and may get scuffed in the harvesting process but that won’t impact the taste. Store in the refrigerator out of the light. See the Recipe of the Week for one idea and there are many more on our website.

Radishes – This week you might get red round or French breakfast radishes! They’re a great addition to a green salad. If you’re not a fan of the spice, you can mellow them by cooking them, including roasting, braising, stir-frying, and sautéing (which goes well with toast – with cheese or an egg). Or make a salsa or add thinly sliced radishes to tacos, salads, and soups! A CSA member recommends this pickle recipe. Don’t toss your radish greens! They are looking beautiful right now and taste great too; they often are rough and bitter, but these are tender and sweet. They can be cooked or enjoyed raw – treat like you would arugula. They make a good addition to a salad, pickled or made into a pesto or chimichurri. Store the leaves and roots in the refrigerator in a bag and separate the greens from the roots.

Salad Mix – Store in the refrigerator – if not eating within a day or two, transfer to a plastic bag, or put the waxed paper bag in plastic, to avoid wilting. If your lettuce does get a little wilted, follow this tip for reviving it. While we do wash the greens when they come in from the field, remember to wash greens before eating. Make a salad! More recipe ideas on our website on the salad, lettuce, or greens pages. 

*Click on produce above for Recipes

Veggie Tips

Acorn Squash – Their shape is perfect for stuffing whether sweet (like yogurt and spices), or savory! Like any winter squash, they make great soup (this squash-only one, this one with beans and sumac, kimchi, or caramelized onions) and they are great roasted either halved, or cut into rings, wedges, or cubes. They can be microwaved too. No need to remove the peel before cooking. Roasted squash is a good addition to salad, chili, or pasta (lasagne too). Or make a risotto, dip, dal, curry, or muffins! You can roast the seeds too. Store in a cool, dry place, not in the refrigerator, unless it’s got a scratch or ding that might make it go bad quickly. Additional recipe ideas here and here, plus we have LOTS of squash recipes on our website. 

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 it has 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 a related to beets and spinach, which explains some of the similar taste and appearance traits – you can use chard in a recipe for spinach (cook more) or other hearty greens like kale (recipe ideas here), just cook less. See the Recipe of the Week for one idea. Most people eat chard lightly cooked (it’s excellent in a simple sauté, or with potatoes) as opposed to raw, but it can be eaten raw in a salad (like this recipe with breadcrumbs, this one with apples, or a Greek salad) or slaw. Or make pesto!

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

Mizuna – Mizuna is a member of the mustard family but is much more mild and sweet than some of the other mustard varieties. It is often incorporated into salad mixes and enjoyed raw but can also be cooked. Use it like you would arugula! Like spinach or arugula, mizuna will shrink quite a bit when cooked and is best added at the end of cooking. For a few ideas: a greek salad,  miso soup, or a salad with new potatoes, radishes, apples, peanuts, pomegranate seeds, or quinoa.  Store in the refrigerator in a bag that will keep it from wilting.

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

(New!!) Potatoes – New potatoes! These are the first of our fall potato crop, just harvested. We’re currently harvesting Bintje (white), Yukon gold (yellow), bella roja (red). As you’ll remember from our spring new potato crop (more about them here), new potatoes are a real treat. They have a less starch and more water than older potatoes so they’re very creamy, but they can be used as you would any “less-new” potato. The skins are still very soft and may get scuffed in the harvesting process but that won’t impact the taste. Store in the refrigerator out of the light. See the Recipe of the Week for one idea and there are many more on our website.

Salad Mix – Store in the refrigerator – if not eating within a day or two, transfer to a plastic bag, or put the waxed paper bag in plastic, to avoid wilting. If your lettuce does get a little wilted, follow this tip for reviving it. While we do wash the greens when they come in from the field, remember to wash greens before eating. Make a salad! More recipe ideas on our website on the salad, lettuce, or greens pages. 

Watermelon Daikon – You’ll understand why they’re called watermelon daikon when you slice into these beautiful radishes – they’re green on the outside and pink on the inside. They are not only beautiful but delicious and versatile. They’re just larger (and sweeter) radishes. They can be enjoyed raw: thinly shaved or in matchsticks and to make a salad (just radish, with lettuce, carrots, or apples), or cut in wedges or thick slices like a chip for dipping. Watermelon radish also make an excellent addition toast (with tahini, ricotta, goat cheese or hummus). They make great quick pickles (add to a salad). They’re not very spicy but they get even sweeter when cooked, especially roasted (wedges, diced, or chips), but can also be steamed, stir-fried, sautéed, or used in soup. Additional ideas here or on our website. Separate the greens from the roots for optimal storage, but don’t discard the leaves! Give them a try! Many people don’t realize it, but the greens are not only edible, but really tasty. Cooking is recommended, and here are a few ideas: anything on this list, sautéed with garlic and lemon, a sweet and savory Japanese-style dish, simple stir fry, or with rice. You can always mix the leaves with other greens! 

*Click on produce above for Recipes

Veggie Tips

Acorn Squash – Their shape is perfect for stuffing whether sweet (like yogurt and spices), or savory! Like any winter squash, they make great soup (this squash-only one, this one with beans and sumac, kimchi, or caramelized onions) and they are great roasted either halved, or cut into rings, wedges, or cubes. They can be microwaved too. No need to remove the peel before cooking. Roasted squash is a good addition to salad, chili, or pasta (lasagne too). Or make a risotto, dip, dal, curry, or muffins! You can roast the seeds too. Store in a cool, dry place, not in the refrigerator, unless it’s got a scratch or ding that might make it go bad quickly. Additional recipe ideas here and here, plus we have LOTS of squash recipes on our website. 

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 it has 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 a related to beets and spinach, which explains some of the similar taste and appearance traits – you can use chard in a recipe for spinach (cook more) or other hearty greens like kale (recipe ideas here), just cook less. See the Recipe of the Week for one idea. Most people eat chard lightly cooked (it’s excellent in a simple sauté, or with potatoes) as opposed to raw, but it can be eaten raw in a salad (like this recipe with breadcrumbs, this one with apples, or a Greek salad) or slaw. Or make pesto!

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

Mizuna – Mizuna is a member of the mustard family but is much more mild and sweet than some of the other mustard varieties. It is often incorporated into salad mixes and enjoyed raw but can also be cooked. Use it like you would arugula! Like spinach or arugula, mizuna will shrink quite a bit when cooked and is best added at the end of cooking. For a few ideas: a greek salad,  miso soup, or a salad with new potatoes, radishes, apples, peanuts, pomegranate seeds, or quinoa.  Store in the refrigerator in a bag that will keep it from wilting.

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

(New!!) Potatoes – New potatoes! These are the first of our fall potato crop, just harvested. We’re currently harvesting Bintje (white), Yukon gold (yellow), bella roja (red). As you’ll remember from our spring new potato crop (more about them here), new potatoes are a real treat. They have a less starch and more water than older potatoes so they’re very creamy, but they can be used as you would any “less-new” potato. The skins are still very soft and may get scuffed in the harvesting process but that won’t impact the taste. Store in the refrigerator out of the light. See the Recipe of the Week for one idea and there are many more on our website.

Salad Mix – Store in the refrigerator – if not eating within a day or two, transfer to a plastic bag, or put the waxed paper bag in plastic, to avoid wilting. If your lettuce does get a little wilted, follow this tip for reviving it. While we do wash the greens when they come in from the field, remember to wash greens before eating. Make a salad! More recipe ideas on our website on the salad, lettuce, or greens pages. 

Watermelon Daikon – You’ll understand why they’re called watermelon daikon when you slice into these beautiful radishes – they’re green on the outside and pink on the inside. They are not only beautiful but delicious and versatile. They’re just larger (and sweeter) radishes. They can be enjoyed raw: thinly shaved or in matchsticks and to make a salad (just radish, with lettuce, carrots, or apples), or cut in wedges or thick slices like a chip for dipping. Watermelon radish also make an excellent addition toast (with tahini, ricotta, goat cheese or hummus). They make great quick pickles (add to a salad). They’re not very spicy but they get even sweeter when cooked, especially roasted (wedges, diced, or chips), but can also be steamed, stir-fried, sautéed, or used in soup. Additional ideas here or on our website. Separate the greens from the roots for optimal storage, but don’t discard the leaves! Give them a try! Many people don’t realize it, but the greens are not only edible, but really tasty. Cooking is recommended, and here are a few ideas: anything on this list, sautéed with garlic and lemon, a sweet and savory Japanese-style dish, simple stir fry, or with rice. You can always mix the leaves with other greens! 

*Click on produce above for Recipes

Veggie Tips

Acorn Squash – Their shape is perfect for stuffing whether sweet (like yogurt and spices), or savory! Like any winter squash, they make great soup (this squash-only one, this one with beans and sumac, kimchi, or caramelized onions) and they are great roasted either halved, or cut into rings, wedges, or cubes. They can be microwaved too. No need to remove the peel before cooking. Roasted squash is a good addition to salad, chili, or pasta (lasagne too). Or make a risotto, dip, dal, curry, or muffins! You can roast the seeds too. Store in a cool, dry place, not in the refrigerator, unless it’s got a scratch or ding that might make it go bad quickly. Additional recipe ideas here and here, plus we have LOTS of squash recipes on our website. 

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 it has 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 a related to beets and spinach, which explains some of the similar taste and appearance traits – you can use chard in a recipe for spinach (cook more) or other hearty greens like kale (recipe ideas here), just cook less. See the Recipe of the Week for one idea. Most people eat chard lightly cooked (it’s excellent in a simple sauté, or with potatoes) as opposed to raw, but it can be eaten raw in a salad (like this recipe with breadcrumbs, this one with apples, or a Greek salad) or slaw. Or make pesto!

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

Mizuna – Mizuna is a member of the mustard family but is much more mild and sweet than some of the other mustard varieties. It is often incorporated into salad mixes and enjoyed raw but can also be cooked. Use it like you would arugula! Like spinach or arugula, mizuna will shrink quite a bit when cooked and is best added at the end of cooking. For a few ideas: a greek salad,  miso soup, or a salad with new potatoes, radishes, apples, peanuts, pomegranate seeds, or quinoa.  Store in the refrigerator in a bag that will keep it from wilting.

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

(New!!) Potatoes – New potatoes! These are the first of our fall potato crop, just harvested. We’re currently harvesting Bintje (white), Yukon gold (yellow), bella roja (red). As you’ll remember from our spring new potato crop (more about them here), new potatoes are a real treat. They have a less starch and more water than older potatoes so they’re very creamy, but they can be used as you would any “less-new” potato. The skins are still very soft and may get scuffed in the harvesting process but that won’t impact the taste. Store in the refrigerator out of the light. See the Recipe of the Week for one idea and there are many more on our website.

Salad Mix – Store in the refrigerator – if not eating within a day or two, transfer to a plastic bag, or put the waxed paper bag in plastic, to avoid wilting. If your lettuce does get a little wilted, follow this tip for reviving it. While we do wash the greens when they come in from the field, remember to wash greens before eating. Make a salad! More recipe ideas on our website on the salad, lettuce, or greens pages. 

Watermelon Daikon – You’ll understand why they’re called watermelon daikon when you slice into these beautiful radishes – they’re green on the outside and pink on the inside. They are not only beautiful but delicious and versatile. They’re just larger (and sweeter) radishes. They can be enjoyed raw: thinly shaved or in matchsticks and to make a salad (just radish, with lettuce, carrots, or apples), or cut in wedges or thick slices like a chip for dipping. Watermelon radish also make an excellent addition toast (with tahini, ricotta, goat cheese or hummus). They make great quick pickles (add to a salad). They’re not very spicy but they get even sweeter when cooked, especially roasted (wedges, diced, or chips), but can also be steamed, stir-fried, sautéed, or used in soup. Additional ideas here or on our website. Separate the greens from the roots for optimal storage, but don’t discard the leaves! Give them a try! Many people don’t realize it, but the greens are not only edible, but really tasty. Cooking is recommended, and here are a few ideas: anything on this list, sautéed with garlic and lemon, a sweet and savory Japanese-style dish, simple stir fry, or with rice. You can always mix the leaves with other greens!