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. More information about our carrots and how we grow and harvest them here. You might get just the roots or you might get a bunch, with the greens. Both are from the same field but the tops broke off while harvesting. If you’ve got the greens, separate the root from the greens before storing them in the refrigerator, both in bags. Carrot tops are considered an acquired taste by some, but we encourage you to give them a try. You can add the greens to any soup or salad. Or make broth, pesto (add to anything, including with the roots) chimichurri, a warm salad, or couscous. More ideas here. For the roots: we have many recipes on the web and they taste great raw as a snack. If you want more carrots, order a bulk 5# bag, available now in the CSA member store.

Fennel – For easier storage, separate the fronds from the bulb. For the fronds: many people like making a fennel frond pesto (add to risotto), or using it like an herb when cooking. Or save the stalks and fronds for stock/broth. The bulb is popular thinly shaved and added to a salad, especially with citrus, olives, both, cheese, or carrots. It can be made into a Caesar salad or massaged. You can also make a quick pickle and CSA members have shared that fennel stems work as a substitute for celery in a potato salad. If you don’t like the taste of it raw, try cooking (roasting, braising, sautéing, grilling, 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; a CSA member recently recommended this lentil soup (use this link if you don’t have NYT access). We also like it braised or caramelized (we have several recipes on the website) and it’s also is a good addition to other roasted or sautéed vegetables. Check out the other recipes on our website.

Lettuce – 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 and we have a few recipe ideas on our lettuce and salad mix pages.

Mandarin Oranges – These are 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. Consider making a dessert, like the Recipe of the Week, or add to a fennel salad!

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several more potato recipe ideas on our website. If you like roasted potatoes, check out this roasted potato showdown!

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, pasta, and polenta. Make a salad with apples and cheese or quinoa, sauté, or add to soup or pizza. 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. We do our best to avoid picking produce with aphids, but you may find some on your kale. Aphids are unappetizing but your greens are perfectly safe to eat and can be easily salvaged. Instead of washing with plain water, swish them around in cold water that has a drop of soap or pinch of salt added. The salt or soap reduce the surface tension the aphids use to connect to the leaves. Leave the greens in the cold water for a few minutes, swish them around, use your fingers to rub off the aphids, then drain and rinse the greens.

Scunions – What’s a scunion? We grow two types of spring onions; most of the ones that you get are immature onions. The ones this week are a little different; they’re the sprouts that you get from planting onions that are past their prime, just like how we plant “old” garlic and potatoes to get a new crop. We call these scallion-like onions “scunions.” They act just like scallions/green onions or spring onions (more about the differences here) – perfect for scallion pancakes, charring (with salad or pasta), tabbouleh, fennel pasta, fennel soup, potato soup, mashed or roasted potatoes, or any of the dishes on this list.

*Click on produce above for Recipes

Veggie Tips

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. You might get just the roots or you might get a bunch, with the greens. Both are from the same field but the tops broke off while harvesting. If you’ve got the greens, separate the root from the greens before storing them in the refrigerator, both in bags. Carrot tops are considered an acquired taste by some, but we encourage you to give them a try. You can add the greens to any soup or salad. Or make broth, pesto (add to anything, including with the roots) chimichurri, a warm salad, or couscous. More ideas here. For the roots: we have many recipes on the web and they taste great raw as a snack. If you want more carrots, order a bulk 5# bag, available now in the CSA member store.

Chard – Chard, like most hearty greens, is incredibly versatile. Chard makes a good pair with potatoes, and is excellent sautéed. Some people like eating it raw too – like in a slaw.  It’s perfect for soups and stews and other hearty fare, like curried lentils, creamed with spring onions, or a gratin. Make sure not to discard the stems, they’re the most flavorful part of the plant, and have a great texture. You can make something separate with the stems, like with beans, a gratin, pickled, or lentil soup. Or just chop stems into small pieces and add a little sooner to your dish when cooking. Store in the refrigerator in a bag that will retain moisture. We’ve got several good recipes on our website, and you can swap out chard for any recipe that calls for kale, beet greens, or even spinach (just cook it longer) or collards (just cook it less). Additional ideas here and here. Unfortunately, this time of year is peak aphid time and you may find some on your greens. Aphids are unappetizing but your greens are perfectly safe to eat and can be easily salvaged. Instead of washing with plain water, swish them around in cold water that has a drop of soap or pinch of salt added. The salt or soap reduce the surface tension the aphids use to connect to the leaves. Leave the greens in the cold water for a few minutes, swish them around, use your fingers to rub off the aphids, then drain and rinse the greens.

Fennel – For easier storage, separate the fronds from the bulb. For the fronds: many people like making a fennel frond pesto (add to risotto), or using it like an herb when cooking. Or save the stalks and fronds for stock/broth. The bulb is popular thinly shaved and added to a salad, especially with citrus, olives, both, cheese, or carrots. It can be made into a Caesar salad or massaged. You can also make a quick pickle and CSA members have shared that fennel stems work as a substitute for celery in a potato salad. If you don’t like the taste of it raw, try cooking (roasting, braising, sautéing, grilling, 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; a CSA member recently recommended this lentil soup (use this link if you don’t have NYT access). We also like it braised (add chard) or caramelized (we have several recipes on the website) and it’s also is a good addition to other roasted or sautéed vegetables. Check out the other recipes on our website.

Lettuce – 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 and we have a few recipe ideas on our lettuce and salad mix pages.

Mandarin Oranges – These are 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. Consider making a dessert, like the Recipe of the Week, or add to a fennel salad!

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several more potato recipe ideas on our website. If you like roasted potatoes, check out this roasted potato showdown!

Scunions – What’s a scunion? We grow two types of spring onions; most of the ones that you get are immature onions. The ones this week are a little different; they’re the sprouts that you get from planting onions that are past their prime, just like how we plant “old” garlic and potatoes to get a new crop. We call these scallion-like onions “scunions.” They act just like scallions/green onions or spring onions (more about the differences here) – perfect for scallion pancakes, charring (with salad or pasta), tabbouleh, fennel pasta, fennel soup, potato soup, galette with chard, mashed or roasted potatoes, or any of the dishes on this list.

*Click on produce above for Recipes

Veggie Tips

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. We aim to harvest the carrots with the greens, but sometimes the greens snap off! This week you’re getting bagged carrots without the greens, but otherwise, they’re the same carrots (and you’re getting more than you would in a bunch!). We have many recipes on the web and they taste great raw as a snack. If you want more carrots, order a bulk 5# bag in the CSA member store.

Chard – Chard, like most hearty greens, is incredibly versatile. Chard makes a good pair with potatoes, and is excellent sautéed. Some people like eating it raw too – like in a slaw.  It’s perfect for soups and stews and other hearty fare, like curried lentils, creamed with spring onions, or a gratin. Make sure not to discard the stems, they’re the most flavorful part of the plant, and have a great texture. You can make something separate with the stems, like with beans, a gratin, pickled, or lentil soup. Or just chop stems into small pieces and add a little sooner to your dish when cooking. Store in the refrigerator in a bag that will retain moisture. We’ve got several good recipes on our website, and you can swap out chard for any recipe that calls for kale, beet greens, or even spinach (just cook it longer) or collards (just cook it less). Additional ideas here and here. Unfortunately, this time of year is peak aphid time and you may find some on your greens. Aphids are unappetizing but your greens are perfectly safe to eat and can be easily salvaged. Instead of washing with plain water, swish them around in cold water that has a drop of soap or pinch of salt added. The salt or soap reduce the surface tension the aphids use to connect to the leaves. Leave the greens in the cold water for a few minutes, swish them around, use your fingers to rub off the aphids, then drain and rinse the greens.

Fennel – For easier storage, separate the fronds from the bulb. For the fronds: many people like making a fennel frond pesto (add to risotto), or using it like an herb when cooking. Or save the stalks and fronds for stock/broth. The bulb is popular thinly shaved and added to a salad, especially with citrus, olives, both, cheese, or carrots. It can be made into a Caesar salad or massaged. You can also make a quick pickle and CSA members have shared that fennel stems work as a substitute for celery in a potato salad. If you don’t like the taste of it raw, try cooking (roasting, braising, sautéing, grilling, 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; a CSA member recently recommended this lentil soup (use this link if you don’t have NYT access). We also like it braised (add chard) or caramelized (we have several recipes on the website) and it’s also is a good addition to other roasted or sautéed vegetables. Check out the other recipes on our website.

Lettuce – 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 and we have a few recipe ideas on our lettuce and salad mix pages.

Mandarin Oranges – These are 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. Consider making a dessert, like the Recipe of the Week, or add to a fennel salad!

Potatoes – Store in the refrigerator and out of the light (we recommend a paper bag). We’ve got several more potato recipe ideas on our website. If you like roasted potatoes, check out this roasted potato showdown!

Scunions – What’s a scunion? We grow two types of spring onions; most of the ones that you get are immature onions. The ones this week are a little different; they’re the sprouts that you get from planting onions that are past their prime, just like how we plant “old” garlic and potatoes to get a new crop. We call these scallion-like onions “scunions.” They act just like scallions/green onions or spring onions (more about the differences here) – perfect for scallion pancakes, charring (with salad or pasta), tabbouleh, fennel pasta, fennel soup, potato soup, galette with chard, mashed or roasted potatoes, or any of the dishes on this list.

*Click on produce above for Recipes

Veggie Tips

Cabbage – Cabbage is good for cooking, eating raw (several slaw and salad recipes on our website), quick pickling (curtido!) or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry or soup, or add to mashed potatoes. For another potato and cabbage combo, see the Recipe of the Week, and we have lots of other ideas on our website’s cabbage page, and there are more on this page. And share your favorite cabbage recipes with us! Store cabbage in a plastic bag in the refrigerator and/or in a crisper drawer and it can stay fresh for several weeks. If you use only part of the head, make sure to tightly wrap the remainder and put into the fridge.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. Separate the root from the greens before storing them in the refrigerator, both in bags. Carrot tops are considered an acquired taste by some, but we encourage you to give them a try. You can add the greens to any soup or salad. Or make broth, pesto (add to anything, including with the roots) chimichurri, a warm salad, or couscous. More ideas here. For the roots: we have many recipes on the web and they taste great raw as a snack. If you want more carrots, order a bulk 5# bag, available now in the CSA member store.

Lettuce – 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 and we have a few recipe ideas on our lettuce and salad mix pages.

Mandarin Oranges – These are Gold Nugget (light orange, bumpy skin) or Tango (deep orange, smooth skin) 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). Maybe make colcannon, with your cabbage or kale, and scunion tops – here’s one recipe. See the Recipe of the Week and we’ve got several more potato recipe ideas on our website. If you like roasted potatoes, check out this roasted potato showdown!

Red Russian Kale – 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, pasta, and polenta. Make a salad with apples and cheese or quinoa, sauté, or add to soup or pizza. 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. We do our best to avoid picking produce with aphids, but you may find some on your kale. Aphids are unappetizing but your greens are perfectly safe to eat and can be easily salvaged. Instead of washing with plain water, swish them around in cold water that has a drop of soap or pinch of salt added. The salt or soap reduce the surface tension the aphids use to connect to the leaves. Leave the greens in the cold water for a few minutes, swish them around, use your fingers to rub off the aphids, then drain and rinse the greens.

Scunions – What’s a scunion? We grow two types of spring onions; most of the ones that you get are immature onions. The ones this week are a little different; they’re the sprouts that you get from planting onions that are past their prime, just like how we plant “old” garlic and potatoes to get a new crop. We call these scallion-like onions “scunions” (more about them here, though they have a different explanation for the name). They act just like scallions/green onions or spring onions (more about the differences here) – perfect for scallion pancakes, charring (with salad or pasta), tabbouleh, braised cabbage, okonomiyaki (savory Japanese pancakes), potato soup, mashed or roasted potatoes, or any of the dishes on this list.

*Click on produce above for Recipes

Veggie Tips

Cabbage – Cabbage is good for cooking, eating raw (several slaw and salad recipes on our website), quick pickling (curtido!) or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry (add collards or collards and carrots!) or soup, or add to mashed potatoes. For another potato and cabbage combo, see the Recipe of the Week, and we have lots of other ideas on our website’s cabbage page, and there are more on this page. And share your favorite cabbage recipes with us! Store cabbage in a plastic bag in the refrigerator and/or in a crisper drawer and it can stay fresh for several weeks. If you use only part of the head, make sure to tightly wrap the remainder and put into the fridge.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. Separate the root from the greens before storing them in the refrigerator, both in bags. Carrot tops are considered an acquired taste by some, but we encourage you to give them a try. You can add the greens to any soup or salad. Or make broth, pesto (add to anything, including with the roots) chimichurri, a warm salad, or couscous. More ideas here and here. For the roots: we have many recipes on the web and they taste great raw as a snack. If you want more carrots, order a bulk 5# bag, available now in the CSA member store.

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. Some people like making collard wraps (raw or blanched) – though the leaves on this week’s collards are a bit small for that. Otherwise, collards can be eaten raw (make a salad) or cooked. Some other cooked collard ideas: a simple sauté, pasta, potato curry, Korean style, Ethiopian gomen, mujadara, braised with coconut milk, or a stir-fry with cabbage (see above). See our website for more ideas. 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). You may get some thicker stems and flowers with your collards! As the weather warms, all the greens form a central stalk with flowers (that looks like broccolini) and the leaves get smaller. These parts of the plant taste great too, so we’re harvesting them as well. We do our best to avoid picking produce with aphids, but you may find a few. Instead of washing with plain water, leave the greens in the cold water that has a drop of soap or pinch of salt added for a few minutes, swish them around, use your fingers to rub off the aphids, then drain and rinse the greens.

Lettuce – 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 and we have a few recipe ideas on our lettuce and salad mix pages.

Mandarin Oranges – These are Gold Nugget (light orange, bumpy skin) or Tango (deep orange, smooth skin) 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). Maybe make colcannon, with your cabbage or collards, and scunion tops – here’s one recipe. See the Recipe of the Week and we’ve got several more potato recipe ideas on our website. If you like roasted potatoes, check out this roasted potato showdown!

Scunions – What’s a scunion? We grow two types of spring onions; most of the ones that you get are immature onions. The ones this week are a little different; they’re the sprouts that you get from planting onions that are past their prime, just like how we plant “old” garlic and potatoes to get a new crop. We call these scallion-like onions “scunions” (more about them here, though they have a different explanation for the name). They act just like scallions/green onions or spring onions (more about the differences here) – perfect for scallion pancakes, charring (with salad or pasta), tabbouleh, braised cabbage, okonomiyaki (savory Japanese pancakes), potato soup, mashed or roasted potatoes, or any of the dishes on this list.

*Click on produce above for Recipes

Veggie Tips

Cabbage – Cabbage is good for cooking, eating raw (several slaw and salad recipes on our website), quick pickling (curtido!) or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry (add collards or collards and carrots!) or soup, or add to mashed potatoes. For another potato and cabbage combo, see the Recipe of the Week, and we have lots of other ideas on our website’s cabbage page, and there are more on this page. And share your favorite cabbage recipes with us! Store cabbage in a plastic bag in the refrigerator and/or in a crisper drawer and it can stay fresh for several weeks. If you use only part of the head, make sure to tightly wrap the remainder and put into the fridge.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. We aim to harvest the carrots with the greens, but sometimes the greens snap off! This week you’re getting bagged carrots without the greens, but otherwise, they’re the same carrots (and you’re getting more than you would in a bunch!). We have many recipes on the web and they taste great raw as a snack. If you want more carrots, order a bulk 5# bag in the CSA member store.

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. Some people like making collard wraps (raw or blanched) – though the leaves on this week’s collards are a bit small for that. Otherwise, collards can be eaten raw (make a salad) or cooked. Some other cooked collard ideas: a simple sauté, pasta, potato curry, Korean style, Ethiopian gomen, mujadara, braised with coconut milk, or a stir-fry with cabbage (see above). See our website for more ideas. 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). You may get some thicker stems and flowers with your collards! As the weather warms, all the greens form a central stalk with flowers (that looks like broccolini) and the leaves get smaller. These parts of the plant taste great too, so we’re harvesting them as well. We do our best to avoid picking produce with aphids, but you may find a few. Instead of washing with plain water, leave the greens in the cold water that has a drop of soap or pinch of salt added for a few minutes, swish them around, use your fingers to rub off the aphids, then drain and rinse the greens.

Lettuce – 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 and we have a few recipe ideas on our lettuce and salad mix pages.

Mandarin Oranges – These are Gold Nugget (light orange, bumpy skin) or Tango (deep orange, smooth skin) 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). Maybe make colcannon, with your cabbage or collards, and scunion tops – here’s one recipe. See the Recipe of the Week and we’ve got several more potato recipe ideas on our website. If you like roasted potatoes, check out this roasted potato showdown!

Scunions – What’s a scunion? We grow two types of spring onions; most of the ones that you get are immature onions. The ones this week are a little different; they’re the sprouts that you get from planting onions that are past their prime, just like how we plant “old” garlic and potatoes to get a new crop. We call these scallion-like onions “scunions” (more about them here, though they have a different explanation for the name). They act just like scallions/green onions or spring onions (more about the differences here) – perfect for scallion pancakes, charring (with salad or pasta), tabbouleh, braised cabbage, okonomiyaki (savory Japanese pancakes), potato soup, mashed or roasted potatoes, or any of the dishes on this list.

*Click on produce above for Recipes

Veggie Tips

Broccoli – We get multiple harvests off of each broccoli plant. It first produces a large head and then after that is harvested, the plants send out smaller shoots, which is what is in your box this week. Broccoli is great roasted, steamed (basic instructions here, and you can also make a pasta sauce), blanched (then make tots, pasta, or a salad!), stir-fried, sauteed, added to soups (with cheese or with potatoes), broiled, grilled, or raw. You can even add it to pizza! See the Recipe of the Week and see the many other broccoli recipes on our website! Store broccoli in the refrigerator in a bag, with additional storage tips here.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. Separate the root from the greens before storing them in the refrigerator, both in bags. Carrot tops are considered an acquired taste by some, but we encourage you to give them a try. You can add the greens to any soup or salad. Or make broth, pesto (add to anything, including with the roots) chimichurri, a warm salad, or couscous. More ideas here and here. For the roots: see the Recipe of the Week and we have many recipes on the web and they taste great raw as a snack. If you want more carrots, order a bulk 5# bag, available now in the CSA member store.

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. Some people like making collard wraps (raw or blanched) – though the leaves on this week’s collards are a bit small for that. Otherwise, collards can be eaten raw (make a salad) or cooked. Some other cooked collard ideas: a simple sauté, sauté with broccoli and potatoes, pasta, potato curry, Korean style, Ethiopian gomen, mujadara, braised with coconut milk, or a stir-fry with cabbage (see above). See our website for more ideas. 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). You may get some thicker stems and flowers with your collards! As the weather warms, all the greens form a central stalk with flowers (that looks like broccolini) and the leaves get smaller. These parts of the plant taste great too, so we’re harvesting them as well. We do our best to avoid picking produce with aphids, but you may find a few. Instead of washing with plain water, leave the greens in the cold water that has a drop of soap or pinch of salt added for a few minutes, swish them around, use your fingers to rub off the aphids, then drain and rinse the greens.

Lettuce – 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 and we have a few recipe ideas on our lettuce and salad mix pages.

Mandarin Oranges – These are Gold Nugget (light orange, bumpy skin) or Tango (deep orange, smooth skin) 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 have many potato recipe ideas on our website. If you like roasted potatoes, check out this roasted potato showdown!

Scunions – What’s a scunion? We grow two types of spring onions; most of the ones that you get are immature onions. The ones this week are a little different; they’re the sprouts that you get from planting onions that are past their prime, just like how we plant “old” garlic and potatoes to get a new crop. We call these scallion-like onions “scunions” (more about them here, though they have a different explanation for the name). They act just like scallions/green onions or spring onions (more about the differences here) – perfect for scallion pancakes, charring (with salad or pasta), tabbouleh, broccoli (broiled, roasted, with noodles, stir-fry, panzanella) mashed or roasted potatoes, or any of the dishes on this list. Maybe add some to the Recipe of the Week.

*Click on produce above for Recipes

Veggie Tips

Cabbage – Cabbage is good for cooking, eating raw (several slaw and salad recipes on our website), quick pickling (curtido!) or fermenting (it makes excellent sauerkraut). If cooking, it makes a great stir fry (add collards or collards and carrots!) or soup, or add to mashed potatoes. For another potato and cabbage combo, see the Recipe of the Week, and we have lots of other ideas on our website’s cabbage page, and there are more on this page. And share your favorite cabbage recipes with us! Store cabbage in a plastic bag in the refrigerator and/or in a crisper drawer and it can stay fresh for several weeks. If you use only part of the head, make sure to tightly wrap the remainder and put into the fridge.

Carrots – We grow super sweet Nantes carrots. More information about our carrots and how we grow and harvest them here. We aim to harvest the carrots with the greens, but sometimes the greens snap off! This week you’re getting bagged carrots without the greens, but otherwise, they’re the same carrots (and you’re getting more than you would in a bunch!). We have many recipes on the web and they taste great raw as a snack. If you want more carrots, order a bulk 5# bag in the CSA member store.

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. Some people like making collard wraps (raw or blanched) – though the leaves on this week’s collards are a bit small for that. Otherwise, collards can be eaten raw (make a salad) or cooked. Some other cooked collard ideas: a simple sauté, pasta, potato curry, Korean style, Ethiopian gomen, mujadara, braised with coconut milk, or a stir-fry with cabbage (see above). See our website for more ideas. 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). You may get some thicker stems and flowers with your collards! As the weather warms, all the greens form a central stalk with flowers (that looks like broccolini) and the leaves get smaller. These parts of the plant taste great too, so we’re harvesting them as well. We do our best to avoid picking produce with aphids, but you may find a few. Instead of washing with plain water, leave the greens in the cold water that has a drop of soap or pinch of salt added for a few minutes, swish them around, use your fingers to rub off the aphids, then drain and rinse the greens.

Lettuce – 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 and we have a few recipe ideas on our lettuce and salad mix pages.

Mandarin Oranges – These are Gold Nugget (light orange, bumpy skin) or Tango (deep orange, smooth skin) 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). Maybe make colcannon, with your cabbage or collards, and scunion tops – here’s one recipe. See the Recipe of the Week and we’ve got several more potato recipe ideas on our website. If you like roasted potatoes, check out this roasted potato showdown!

Scunions – What’s a scunion? We grow two types of spring onions; most of the ones that you get are immature onions. The ones this week are a little different; they’re the sprouts that you get from planting onions that are past their prime, just like how we plant “old” garlic and potatoes to get a new crop. We call these scallion-like onions “scunions” (more about them here, though they have a different explanation for the name). They act just like scallions/green onions or spring onions (more about the differences here) – perfect for scallion pancakes, charring (with salad or pasta), tabbouleh, braised cabbage, okonomiyaki (savory Japanese pancakes), potato soup, mashed or roasted potatoes, or any of the dishes on this list.