In this Week’s Box Scallions Head lettuce Salad mix Rainbow kale Sugar snap peas OR snow peas Garlic Scapes Cucumber Strawberries (grown chemical free by our neighbor)… Read more “CSA Week Two”
Category: CSA: Food Notes
CSA week 1
This week’s harvest Mustard Greens Garlic Scapes Green Kale Salad Mix Red and Green Head Lettuce Kohlrabi OR Radishes Strawberries (grown chemical free by a neighbor) Potted… Read more “CSA week 1”
Daikon Radishes
Daikon radishes are widely used in Asian cuisine. Some grow quite long and regularly will grow more than a foot long. Others are more rounded. We grow white… Read more “Daikon Radishes”
Celeriac
Celeriac is a variety of celery selected for its enlarged root (actually a tuber). It is not common in America but is a stable in Europe. It… Read more “Celeriac”
Scarlet Turnips
While scarlet turnips can be used in any turnip recipe, we like to harvest them when they are young and tender and can be eaten raw. If… Read more “Scarlet Turnips”
Napa Cabbage
Napa Cabbage is a large, leafy cabbage, also known as Chinese Cabbage and is very prevalent in Asian cooking. It can be enjoyed raw, thinly sliced in… Read more “Napa Cabbage”
Sweet potatoes
Sweet Potatoes are such a versatile vegetable. You can use them in savory dishes (anything from curries to soups to roasted vegetables) or you can go the… Read more “Sweet potatoes”
Mustard Greens
Like all greens, mustard greens are a cool weather crop. They like the shorter days and cool nights of the fall and early spring. Like other greens… Read more “Mustard Greens”
Edamame
Edamame beans are freshly harvested soybeans. To prepare, strip beans from stalks; then cook in salted, boiling water for approximately 5 minutes or until beans inside pods… Read more “Edamame”
Leeks
Leeks can be used like onions but are milder. The edible portion is the white/light green base of the stalk. The darker green portions of the leaves… Read more “Leeks”