2019. Week 4. Zucchini!!

This week is coming in with 3 new items and 3 returning items

New this week:

Red Romaine: Use it the same as green romaine. It is just a little more delicate, but oh so beautiful!

Kohlrabi:I know this is a weird one.  But trust me, it is good and easy to use. 
--Here is a link to make the famous Kohlrabi Ham Bake
--Here is a link to a post I wrote on Kohlrabi

Zucchini: Is such a versatile vegetable.  Our family's all time favorite recipe is Stuffed Zucchini, check it out here, it is THE best!  What will you make with yours? zucchini bread, zucchini "crab" cakes", minestrone with zucchini, grill it, roast it?

2019. Week 3

New this week:

Scallions are onions with a long white stem end that does not bulge out. They have an onion-y but mild bite that is not as intense as regular onions (the white parts contain the most intense flavor). They can be used raw or cooked, and while some cooks discard the darker green tops, the whole thing can be eaten, and is often used in Asian cooking. Here is a link to a recipe for Scallion Pancakes.

Lacinato Kale: aka: Dinosaur Kale or Tuscan Kale.  My favorite way to serve this is this Lacinato Kale Salad by Marin Mama Cooks.  You can also use this kale in a soup or sautéed on the stove.

Purple Top Turnips-  You can roast them, boil them, mash them. Or make this really delicious souffle.

Turnip Soufflé

4 turnips, peeled and sliced                      ½ cup butter

1 ½ tsp. salt, divided                                 2 Tablespoons flour

½ tsp. sugar                                               2/3 cup milk

4 eggs, separated                                       3 bacon strips, cooked and crumbled

1.      Place turnips, ½ tsp. of salt and sugar in a saucepan; cover with water.  Cover and cook until turnips are tender, about 15-20 minutes; drain well and mash (do not add milk of butter)

2.      In another saucepan, melt butter; stir in the flour and remaining salt until smooth.  Add milk; bring to a boil.  Cook and stir for 2 minutes.  Beat egg yolks in a small bowl; gradually stir in ½ cup hot milk mixture.  Return all to pan cook and stir for 1 minute.  Stir in turnips; remove from the heat.  Beat egg whites until stiff peaks form; fold into batter.  Spoon into a greased small casserole dish.  Sprinkle with bacon.  Bake, uncover at 350 for 30 minutes or until golden brown. 

2019. Week 2 - Strawberries!

Strawberries need no instructions. rinse and eat! 

Romaine- I am so glad to be done with grocery store lettuce.  Romaine is perfect for salads, BLTs, and to use as lettuce wraps.

Collard Greens- your body will love you for eating these healthy greens.  I really enjoy using collards as a wrap--stuff it with sandwich fixins and roll it up. Yum!  Here is a link to my favorite recipe using collard greens. Here is a link for a more traditional way to eat your collards.


Baby Bok Choy -   is the young, petite and tender counterpart to mature Bok choy. Its spoon-shaped kelly green leafy blades are supported by pale green stalks that join at a common base above the root. The stalks are thin, tender firm and succulent with nuanced cabbage notes and sweet pea undertones.
This is an easy fast way to serve Bok Choy.  Another recipe idea Spicy Ginger Pork Noodles With Bok Choy 

Napa Cabbage or Chinese cabbage- The flavor of Napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It can be used raw or cooked, and the leaves can be substituted for regular cabbage in most recipes. The Chinese have been growing this cabbage since around the 15th century. In Korea, it is pickled, salted, and flavored with ginger and chili peppers to make kim chi, the national dish. Here is some ideas for how to use your Napa cabbage.  This crunchy Napa cabbage slaw is delicious.

Hakurei Turnips- are sweet and mild.  Sometimes called salad turnips these are delicious raw, and take on a whole new flavor and texture when cooked.  Turnip leaves are also edible and taste similar to mustard greens, and make delicious stir-fries and sautés.  Turnip root is high in Vitamin C, and the leaves are high in good source of vitamin A, folate, vitamin C, vitamin K and calcium.To store turnips remove greens and store separately in a plastic bag.  The roots will last several weeks stored in a plastic bag in your crisper drawer.Here is a link to a Turnip Kale frittata.
Hakurei turnips are delicious eaten raw and roasted. Here is a link to a recipe for roasted turnips

2019. Week 1!

Welcome to CSA season 2019! Thank you for joining. 
We have high hopes for a great year. If you are new to our CSA, you can rely on this weekly blog post to give you a heads-up what's coming your way, produce cleaning and storage tips, and an assortment of my favorite recipes.

The lineup this week:

If you want your greens to stay fresh and crisp, it is very important to take time to clean and store them well.  Here is a link to specific instructions on how to prep your greens ( bok choy, kale, broccoli rabe)

Asparagus - If you are not going to use it that day, you should store asparagus in your refrigerator in a bowl or mug with some water in the bottom.  The asparagus will slowly drink up the water and you may need to replenish.  Asparagus is delicious roasted or grilled! This asparagus was grown by John Catalano, just down the road from us! 

Curly Kale - I know there are some kale haters out there, but I have to say I love it!  Zuppa Toscana is a family favorite for dinner.  Kale Caesar Salad  Sauteed Kale

Bok Choy -  Here is the perfect recipe that uses, bok choy, romaine, and radish! This is an easy fast way to serve Bok Choy. 

Broccoli Rabe is a bitter green, very similar to mustard greens.  I love broccoli rabe cooked with lots of garlic!  I recommend blanching the rabe in boiling water to take the edge off the bitterness first then sauteing with olive oil and garlic.Here is a link to a great Broccoli Rabe Recipe.


Radish- Here is a post I wrote about my favorite ways to use radishes.

Arugula- Here is a recipe Arugula Salad with Lemon Vinergartte and Quinoa Salad with Arugula