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 - We grow gold, red, and Chioggia (candy stripe) beets. All have a sweet, earthy taste, though gold and Chioggia are a tad sweeter and Chioggia are a little milder (and won’t stain!). Right now the greens are looking amazing so don’t discard them; they’re very similar to chard, maybe a little heartier (you can use instead of, or in addition to chard in the Recipe of the Week). They can be sautéed (try Sicilian style with raisins and pine nuts), made into a pesto, added to soup, pickled, a grain salad (with the roots), mashed potatoes, pasta, omelets/frittatas, or any of the recipes for hearty greens on our website. You can also mix with carrot greens in a soup or salad. The roots are infinitely adaptable (so many recipe ideas on our website) and can be cooked several ways. 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. Roasted beets can be added to anything, including your breakfast yogurt and granola, sandwiches, hummus, pasta, cake (chocolate or not) and salads. Or make beet chips or pickled beets! Separate the roots from the greens when you get home and store both in bags. 

Carrots - Separate the greens from the roots and store in the refrigerator. We have many recipe ideas on our website.

Chard – Chard, like most hearty greens, is incredibly versatile. Chard makes a good pair with potatoes, and is excellent sautéed on its own. It’s perfect for soups and stews (like the Recipe of the Week) and other hearty dishes. Or just make a quick saute. 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, lentil soup, or one of these other ideas, or just chop into small pieces and add a little sooner to your dish when cooking. Store in the refrigerator in a bag. 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). 

Leeks - Leeks are great – they are a member of the onion family and can be used as the base for cooking any dish, but they can also be the star of the show – we love braised leeks (with beans or carrots) and sautéed too. Leeks are good with potatoes (potato leek soup - there are so many iterations, including this one if you still have fennel from last week, or make a rutabaga version if you still have last week’s), chard, and beets, but can really go in anything – see our website for recipe ideas. And for a few more: leek bolani (Afghan flatbread), quick pickles, potato quiche, leek pancakes, leek and beet lettuce salad, braised with quinoa, with bulgur and chard, or soup. Be sure to rinse well, or put cut leeks in a bowl of water to remove the dirt and grit that can get stuck between the leaves (more cutting and cooking advice here). People often don’t cook with the tougher green tops but don’t discard. You can braise them or save for veggie stock! Store leeks in the refrigerator, wrapped in a bag to retain moisture. 

Lettuce - We’re excited to have lettuce in the box. You know what to do with it - make a salad or add leaves to a sandwich. Store in the refrigerator in a bag. 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). Store in a bag in the refrigerator, or wrapped in a damp towel.

Mandarins - These are murcott mandarins from our friends and neighbors at Gold Oak Ranch. They may be stored in at room temperature for up to a week, but ideally should be refrigerated. 

Potatoes - Bintje potatoes (white) or La Soda (red). A CSA member recently wrote that they’d had issues with them turning green and wanted some tips: always keep the potatoes out of the light (a brown paper bag works great), and always keep them in the refrigerator.

*Click on produce above for Recipes

Veggie Tips

Beets - We grow gold, red, and Chioggia (candy stripe) beets. All have a sweet, earthy taste, though gold and Chioggia are a tad sweeter and Chioggia are a little milder (and won’t stain!). Right now the greens are looking amazing so don’t discard them; they’re very similar to chard, maybe a little heartier (you can use instead of, or in addition to chard in the Recipe of the Week). They can be sautéed (try Sicilian style with raisins and pine nuts), made into a pesto, added to soup, pickled, a grain salad (with the roots), mashed potatoes, pasta, omelets/frittatas, or any of the recipes for hearty greens on our website. You can also mix with carrot greens in a soup or salad. The roots are infinitely adaptable (so many recipe ideas on our website) and can be cooked several ways. 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. Roasted beets can be added to anything, including your breakfast yogurt and granola, sandwiches, hummus, pasta, cake (chocolate or not) and salads. Or make beet chips or pickled beets! Separate the roots from the greens when you get home and store both in bags. 

Carrots - Separate the greens from the roots and store in the refrigerator. We have many recipe ideas on our website.

Chard – Chard, like most hearty greens, is incredibly versatile. Chard makes a good pair with potatoes, and is excellent sautéed on its own. It’s perfect for soups and stews (like the Recipe of the Week) and other hearty dishes. Or just make a quick saute. 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, lentil soup, or one of these other ideas, or just chop into small pieces and add a little sooner to your dish when cooking. Store in the refrigerator in a bag. 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). 

Leeks - Leeks are great – they are a member of the onion family and can be used as the base for cooking any dish, but they can also be the star of the show – we love braised leeks (with beans or carrots) and sautéed too. Leeks are good with potatoes (potato leek soup - there are so many iterations, including this one if you still have fennel from last week, or make a rutabaga version if you still have last week’s), chard, and beets, but can really go in anything – see our website for recipe ideas. And for a few more: leek bolani (Afghan flatbread), quick pickles, potato quiche, leek pancakes, leek and beet lettuce salad, braised with quinoa, with bulgur and chard, or soup. Be sure to rinse well, or put cut leeks in a bowl of water to remove the dirt and grit that can get stuck between the leaves (more cutting and cooking advice here). People often don’t cook with the tougher green tops but don’t discard. You can braise them or save for veggie stock! Store leeks in the refrigerator, wrapped in a bag to retain moisture. 

Lettuce - We’re excited to have lettuce in the box. You know what to do with it - make a salad or add leaves to a sandwich. Store in the refrigerator in a bag. 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). Store in a bag in the refrigerator, or wrapped in a damp towel.

Mandarins - These are murcott mandarins from our friends and neighbors at Gold Oak Ranch. They may be stored in at room temperature for up to a week, but ideally should be refrigerated. 

Potatoes - Bintje potatoes (white) or La Soda (red). A CSA member recently wrote that they’d had issues with them turning green and wanted some tips: always keep the potatoes out of the light (a brown paper bag works great), and always keep them in the refrigerator.

*Click on produce above for Recipes

Veggie Tips

Beets - We grow gold, red, and Chioggia (candy stripe) beets. All have a sweet, earthy taste, though gold and Chioggia are a tad sweeter and Chioggia are a little milder (and won’t stain!). Right now the greens are looking amazing so don’t discard them; they’re very similar to chard, maybe a little heartier (you can use instead of, or in addition to chard in the Recipe of the Week). They can be sautéed (try Sicilian style with raisins and pine nuts), made into a pesto, added to soup, pickled, a grain salad (with the roots), mashed potatoes, pasta, omelets/frittatas, or any of the recipes for hearty greens on our website. You can also mix with carrot greens in a soup or salad. The roots are infinitely adaptable (so many recipe ideas on our website) and can be cooked several ways. 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. Roasted beets can be added to anything, including your breakfast yogurt and granola, sandwiches, hummus, pasta, cake (chocolate or not) and salads. Or make beet chips or pickled beets! Separate the roots from the greens when you get home and store both in bags. 

Carrots - Separate the greens from the roots and store in the refrigerator. We have many recipe ideas on our website.

Chard – Chard, like most hearty greens, is incredibly versatile. Chard makes a good pair with potatoes, and is excellent sautéed on its own. It’s perfect for soups and stews (like the Recipe of the Week) and other hearty dishes. Or just make a quick saute. 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, lentil soup, or one of these other ideas, or just chop into small pieces and add a little sooner to your dish when cooking. Store in the refrigerator in a bag. 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). 

Leeks - Leeks are great – they are a member of the onion family and can be used as the base for cooking any dish, but they can also be the star of the show – we love braised leeks (with beans or carrots) and sautéed too. Leeks are good with potatoes (potato leek soup - there are so many iterations, including this one if you still have fennel from last week, or make a rutabaga version if you still have last week’s), chard, and beets, but can really go in anything – see our website for recipe ideas. And for a few more: leek bolani (Afghan flatbread), quick pickles, potato quiche, leek pancakes, leek and beet lettuce salad, braised with quinoa, with bulgur and chard, or soup. Be sure to rinse well, or put cut leeks in a bowl of water to remove the dirt and grit that can get stuck between the leaves (more cutting and cooking advice here). People often don’t cook with the tougher green tops but don’t discard. You can braise them or save for veggie stock! Store leeks in the refrigerator, wrapped in a bag to retain moisture. 

Lettuce - We’re excited to have lettuce in the box. You know what to do with it - make a salad or add leaves to a sandwich. Store in the refrigerator in a bag. 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). Store in a bag in the refrigerator, or wrapped in a damp towel.

Mandarins - These are murcott mandarins from our friends and neighbors at Gold Oak Ranch. They may be stored in at room temperature for up to a week, but ideally should be refrigerated. 

Potatoes - Bintje potatoes (white) or La Soda (red). A CSA member recently wrote that they’d had issues with them turning green and wanted some tips: always keep the potatoes out of the light (a brown paper bag works great), and always keep them in the refrigerator.

*Click on produce above for Recipes

Veggie Tips

Beets - We grow gold, red, and Chioggia (candy stripe) beets. All have a sweet, earthy taste, though gold and Chioggia are a tad sweeter and Chioggia are a little milder (and won’t stain!). Right now the greens are looking amazing so don’t discard them; they’re very similar to chard, maybe a little heartier (you can use instead of, or in addition to chard in the Recipe of the Week). They can be sautéed (try Sicilian style with raisins and pine nuts), made into a pesto, added to soup, pickled, a grain salad (with the roots), mashed potatoes, pasta, omelets/frittatas, or any of the recipes for hearty greens on our website. You can also mix with carrot greens in a soup or salad. The roots are infinitely adaptable (so many recipe ideas on our website) and can be cooked several ways. 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. Roasted beets can be added to anything, including your breakfast yogurt and granola, sandwiches, hummus, pasta, cake (chocolate or not) and salads. Or make beet chips or pickled beets! Separate the roots from the greens when you get home and store both in bags. 

Carrots - Separate the greens from the roots and store in the refrigerator. We have many recipe ideas on our website.

Chard – Chard, like most hearty greens, is incredibly versatile. Chard makes a good pair with potatoes, and is excellent sautéed on its own. It’s perfect for soups and stews (like the Recipe of the Week) and other hearty dishes. Or just make a quick saute. 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, lentil soup, or one of these other ideas, or just chop into small pieces and add a little sooner to your dish when cooking. Store in the refrigerator in a bag. 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). 

Leeks - Leeks are great – they are a member of the onion family and can be used as the base for cooking any dish, but they can also be the star of the show – we love braised leeks (with beans or carrots) and sautéed too. Leeks are good with potatoes (potato leek soup - there are so many iterations, including this one if you still have fennel from last week, or make a rutabaga version if you still have last week’s), chard, and beets, but can really go in anything – see our website for recipe ideas. And for a few more: leek bolani (Afghan flatbread), quick pickles, potato quiche, leek pancakes, leek and beet lettuce salad, braised with quinoa, with bulgur and chard, or soup. Be sure to rinse well, or put cut leeks in a bowl of water to remove the dirt and grit that can get stuck between the leaves (more cutting and cooking advice here). People often don’t cook with the tougher green tops but don’t discard. You can braise them or save for veggie stock! Store leeks in the refrigerator, wrapped in a bag to retain moisture. 

Lettuce - We’re excited to have lettuce in the box. You know what to do with it - make a salad or add leaves to a sandwich. Store in the refrigerator in a bag. 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). Store in a bag in the refrigerator, or wrapped in a damp towel.

Mandarins - These are murcott mandarins from our friends and neighbors at Gold Oak Ranch. They may be stored in at room temperature for up to a week, but ideally should be refrigerated. 

Potatoes - Bintje potatoes (white) or La Soda (red). A CSA member recently wrote that they’d had issues with them turning green and wanted some tips: always keep the potatoes out of the light (a brown paper bag works great), and always keep them in the refrigerator.

*Click on produce above for Recipes

Veggie Tips

Broccoli - Broccoli in your box can come in a few formats: bunched heads, bunched spears, and loose spears. Broccoli first produces a large head and then after that is harvested, the plants send out smaller shoots. The first shoots have longer stems and can be bunched, later shoots are shorter and you’ll get them loose. If you get the stems, make sure to use them - they’re crunchy and sweet. Broccoli can be eaten raw, there are so many ways it can be cooked: roasted, steamed (basic instructions here, and you can also make a pasta sauce), blanched, stir-fried, sauteed, broiled, grilled, and more. This page has a run-through (and raking) of all the options! We’ve got lots of recipe ideas on our website. Store broccoli in the refrigerator in a bag, with additional storage tips here. 

Carrots - Separate the greens from the roots and store in the refrigerator. Have you been using your carrot greens? They make a great soup (with lentils or beans or potatoes) or broth. And carrots don’t have to be savory – they also make great cake, muffins, and oatmeal (or steel-cut oats). 

Fennel - Our first spring fennel! Most folks will be getting bunched, small fennel. Fennel is popular thinly shaved and added to a salad, especially with oranges (or mandarins), olives, or both, or your mandarin oranges and can make a quick pickle (lots of variations, including with orange zest). If you don't like the taste of it raw, try cooking (roasting, braising, sautéeing, 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, and is a good addition to other roasted vegetables. For easier storage, separate the fronds from the bulb. Many people like making a fennel frond pesto, or using it like an herb when cooking. Or save the stalks and fronds for stock/broth or dal. We’ve got several recipes on our website, see the Recipe of the Week, and for a few more ideas: with quinoa and mushrooms, roasted with oranges, with pasta and greens, or stew with broccoli. More recipe ideas on this list or this page.

Green Garlic - In fall we plant cloves (a combination of purchased seed garlic and our own saved garlic) and green garlic is just immature garlic. Between now and June, they’ll form cloves and will bulb out at the bottom, but for now, they look more like little leeks. It has a fresh, mild flavor and can be used raw or cooked. You can add green garlic to any dish you would make with cured garlic (one stalk is about equal to one large clove). More about green garlic here. Some cooking ideas: with braised kale (or spigarello), broccoli soup, falafel, aioli, eggs, pasta, pasta and fennel, crostini with chèvre, toast, hummus, and salad with fennel. Green garlic can even be made into a pesto. Green garlic should be kept in the refrigerator in a bag. Much like leeks, you can use the whole stalk, though some folks may find the upper green parts too tough. Save those (along with your fennel fronds and leek tops) for making broth or stock.

Mandarin Oranges - These are murcott mandarins from our friends and neighbors at Gold Oak Ranch. They may be stored in at room temperature for up to a week, but ideally should be refrigerated. 

Red Russian Kale – A soft, tender, sweet kale, perfect for any and all kale dishes. Whatever you make, don’t discard the beautiful and sweet purple stems! We’ve got lots of kale ideas on our website, like this soup and polenta dish. A few more ideas: sautéed, braised with leeks, a grain salad, a kale salad, polenta and mushrooms or rutabaga and black-eyed peas. Store in the refrigerator in a bag.

Rutabaga - Yup, more rutabaga! This year we’ve grown a lot of rutabagas; hopefully you’ve come to love them as much as we do. One long-time CSA member has recently discovered she’s a fan. She says “I peel it, cut it in half and then slice into about 1/4" to 1/2" half-moons. I toss them with olive oil and salt and put it under the broiler until soft and sweet.” Another CSA member likes swapping out rutabaga for potatoes and making potato salad. Roasting is one of the most popular ways to enjoy them – as addition to a pan of roasted vegetables (including fennel) or roasted on their own too, cubed or as “fries.” Add your seasoning of preference, smoked paprika and thyme being two great ideas. You can get a rundown of other basic cooking methods here or here. Rutabaga makes good, warming winter fare: gnocchi, soups (sub in your kale for the collards and add in at the end of cooking), stews, and curries (plain or with carrot). They make a good pair with fennel too, like in the Recipe of the Week or this gratin, hash, pickles, a raw salad, soup, or miso stew. Additional recipe ideas on our website, with additional ideas here, here, and many ideas for meat eaters here. Store in a plastic bag in the refrigerator – they can keep that way for weeks!