Today’s CSA Box | Week of September 27, 2021

*Click on produce above for Recipes

Flower CSA bouquet this week: 

Mixed Bouquet

We’re doing a mixed bouquet as our last flowers of the 2021 season.

Thanks to all who ordered flowers this year! We hope you’ve enjoyed them.

This Week's CSA Box

Veggie Tips


Asian Pears – these are the Hosui variety. Sweet like a pear but crunchy like an apple. Good for snacking, a cheese plate (for the fancy folks), a quick bread, or a kale salad like this or this.


Basil – basil may seem like a summer herb, but it goes well with fall staples like winter squash and kale. Or, there’s nothing wrong with making a batch of pesto to enjoy now or to stash in the freezer for the future (see below for an idea with radish greens). If slowly using the basil, keep in a glass of water on the counter, preferably covered with a bag. We’ve heard of folks keeping it looking fresh for 2 weeks!


Broccoli Raab (or Rabe) – also called rapini. It’s more closely related to turnips and looks like turnip greens, not broccoli or broccolini, despite the name! So don’t be disappointed when you find a leafy green in your box, not florets. You can make a raab-specific recipe or can cook it like you would any green (turnip greens, spinach, chard, kale, or even collards). It’s a bit less sweet than kale and collards, so cooking is recommended, though it will likely need less cooking time. Broccoli raab is often blanched in hot water and then sautéed (instructions here). Once you’ve done that, you can add it to pasta, a grilled cheese, or beans. It goes really well with white beans and with winter squash. Other ideas here, or you can use it in our Recipe of the Week


Dino Kale – also called lacinato kale. You’ve seen this before – you know what to do with it! Raw, sauté, roast, and more. See the Recipe of the Week.


Kabocha Squash – kabocha squash is not only a beautiful squash but also one of our favorites to eat. It’s drier and creamier than some of the other winter squashes; when cooked, it has a buttery, sweet, and rich, nutty flavor like a cross between a sweet potato and pumpkin. It’s good for roasting, steaming, sautéing, baking, frying, and braising. If you’re finding the squash hard to cut, you can first microwave it for a few minutes to soften. The skin is edible so you can cook, and eat it with or without the skin based on personal preference. It’s tasty enough to eat plain, in wedges or cubes, or cooked. Some ideas: combine with soba noodles and kale, braised, or a curry (lentil or Thai). Or you can use how you would any other winter squash (soup, pie, etc.)


Melon (Tuesday) – We include all different types of melons in your boxes, so please reference the melon page on our website for melon recipe ideas and to identify your melon.




Radish (Wednesday) – French breakfast radishes in your box! Crisp and spicy, with the added bonus of the greens on top (combine with basil to make a pesto). They make a great addition to a salad, tacos, omelets, toast, and more, or can be roasted or turned into a quick pickle. We’ve also got several great radish recipes on our website.

Recipe of the Week

Sukuma Wiki (Greens with Tomatoes)

Recipe from In Bibi’s Kitchen by Hawa Hassan with Julia Turshen
Servings: 4

This recipe is from Kenya, where greens are a culinary staple. Sukuma wiki means “to stretch the week” as greens, which are affordable and readily available, can help stretch any meal a bit further. Serve this dish with rice and your protein of choice.


2 tablespoons canola oil

1 large yellow onion, finely diced

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon ground turmeric

2 large tomatoes, coarsely chopped

1 pound kale and/or collards (or any dark leafy greens), tough stems discarded, coarsely chopped

Kosher salt

½ cup water

2 tablespoons freshly squeezed lemon juice


Warm the oil in a large Dutch oven or other heavy pot set over medium heat. Add the onion, cumin, coriander, and turmeric, and cook, stirring, until the onion begins to soften, about 5 minutes. Add the tomatoes, greens, a large pinch of salt, and water. Stir everything well to combine, cover, and simmer, until the greens are very tender and soft, about 15 minutes. Turn off the heat, stir in the lemon juice, season the greens to taste with salt, and serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a heavy pot set over low heat (stir while you heat).

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