Today’s CSA Box | Week of May 3, 2021

*Click on produce above for Recipes

Flower CSA bouquet this week: Glorious Godetias. 

Godetias are quite long lasting and will continue to open over a long period of time.

Here are a few tips on keeping your flowers looking fresh and helping them last the longest:

1) Pick up your flowers on time; earlier is better. If possible bring a bucket or vase with water, or even a wet towel, to transport your flowers home.

2) Remove leaves below the top of the base. Cut the bottoms of the stems before placing your bouquet in cold, clean water.

3) Keep the flowers out of direct sunlight and keep them in a temperature controlled room, preferably between 50º and 75º.

This Week's CSA Box

Veggie Tips




Beets – Beet roots will store for a while in the fridge. You can combine with kohlrabi for a tasty salad (like this or this) or roast with fennel. You can also cook with the greens, which taste similar to chard - recipe ideas for a salad with asparagus and with fennel.


Carrots – Remember to remove the tops from the roots before storing. The tops can be used – sautéed, with beets, or in one of these dishes.


Fennel – Fennel is another very versatile vegetable. It can be enjoyed raw, thinly sliced in slaws and salads, or cooked (roasted, braised, sautéed). And it’s yet another vegetable that you can combine with kohlrabi to make a tasty salad!


Green Garlic (Wednesday & Thursday) – as you've noticed, the garlic is getting closer to being the mature garlic you see most of the year. Soon enough, we'll stop watering the garlic, let it reach it's mature size and then dry the garlic so it can store. But not yet, so you still get to enjoy the garlic in it's green, immature stage! Remember to store it in the refrigerator. Here's an interesting recipe for a green garlic and lettuce soup.


Kohlrabi – A CSA member wrote in after the last time we put kohlrabi in the boxes that she’d cooked with the greens too, and really loved them! You can use kohlrabi greens like you do kale or collards. And the bulb is tasty raw or cooked.  You can find more ideas for kohlrabi here and on our website.




Broccoli Raab (Tuesday only) – You can use broccoli raab similarly to kale. It’s great prepared simply with some garlic, but it can also be combined with some of the other produce in the box this week – beets or asparagus.

Recipe of the Week

Chickpea Bajane


4 teaspoons extra-virgin olive oil, divided

1 garlic clove, minced

2 cups organic vegetable broth, divided

1 cup water

1 cup uncooked quinoa

5 ½ teaspoons chopped fresh thyme, divided

½ teaspoon salt, divided

2 cups thinly sliced leek (about 1 large)

4 garlic cloves, chopped

2 ½ cups sliced fennel bulb (about 1 large)

1 ¾ cups (1/4-inch-thick) slices carrot (about 3/4 pound)

½ teaspoon fennel seeds

½ cup white wine

1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained

1 tablespoon fresh lemon juice

¼ teaspoon freshly ground black pepper

1 (6-ounce or about 4 cups) package fresh baby spinach


1) Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add 1 minced garlic clove to pan; sauté 1 minute. Add 1 cup broth, 1 cup water, quinoa, 1-1/2 teaspoons thyme, and 1/4 teaspoon salt. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; fluff with a fork.

2) Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek and 4 chopped garlic cloves to pan; sauté 5 minutes or until tender. Add remaining 1 teaspoon oil, fennel, carrot, and fennel seeds; sauté 10 minutes or until vegetables are golden. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in remaining 1 cup broth, 2 teaspoons thyme, and chickpeas; cook 1 minute or until thoroughly heated. Remove from heat; stir in juice, remaining 1/4 teaspoon salt, pepper, and spinach.

3) Place about 2/3 cup quinoa in each of 4 bowls; top each serving with about 1-1/2 cups chickpea mixture. Sprinkle each serving with 1/2 teaspoon thyme.

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