top of page

week 1 2019

Hello everyone. The CSA season is officially upon us and we're very excited about the weeks and months to come. Growing high quality, nutrient dense, organic food is our passion and we can't wait to share it with you.

A big thank you to all our returning customers, we're so pleased that you like our produce enough to come back year after year. A big welcome to all our new customers, thank you for choosing us and supporting local.

Each week we'll post about what is in your delivery, how to store it, and some ideas/recipes for cooking.

week one

bag of mesclun lettuce

bag of baby tatsoi

bag of arugula

chives with edible flowers

kale mixed



rhubarb orange walnut compote

What to do with them? How to Store? Recipes below!

kale – the trick to excellent kale is massaging it. We know this sounds silly, but kale is quite fibrous and massaging it breaks down those tough fibers so you’ll have a more supple leaf to work with. It doesn’t take much, either massage it whole or slice thinly and massage in a bowl, you’ll see the kale darken and you’re done! Check out this video for a trick to remove the stem quickly.

(store in a plastic bag in the fridge)

radishes – crunchy, peppery, and fresh we love these little beauties. The greens are edible as well as the roots, so why not use them in a salad, make a pesto, or try in a chimichurri (see below). The roots are nice in salads, topped on buttered bread, or roasted!

(remove the roots from the tops, store in the fridge in a bag)

baby tatsoi – is a versatile green vegetable, equally suited to be served raw or lightly cooked. You’ve likely already been introduced to this green leaf, as it can usually be found in mixed salad greens at restaurants and the grocery store. Just use tatsoi anywhere you’d use spinach.

(store them in a plastic bag in the refrigerator for 3 to 5 days)

arugula – has a fresh peppery flavour. It’s possibly my favourite leafy green that comes from the garden. It’s excellent as a salad base, lovely as an addition to pizza and sandwiches, but we like it best as a tasty pesto.

(store in a bag in the fridge)

mesculin lettuce – you know the drill.

(store in the fridge)

rhubarb - it's actually a vegetable! A very tart vegetable that is made more palatable with the addition of sugar. Below you’ll find a few of our favourite recipes. If you don’t have time to make them over the next week, we recommend that you freeze it for later. Cut the rhubarb into 1” pieces, freeze on a baking sheet and then transfer to an airtight container.

(store in the fridge in a plastic bag)

chives – chives are a lovely herb and the blossoms are edible too! Add them to a dip, dressing, or salad. Or maybe try this chive blossom vinegar. Or how about these cheddar and chive popovers. Garlic and chive butter roasted potatoes. Fresh chive vinaigrette. Oh man, these chive and cheddar biscuits look amazing!! Or, these edible flower goats cheese and arugula balls!

(Store fresh chives in the refrigerator in a resealable plastic bag, keeping the air inside, for up to a week. You can also place the stems standing up in a glass or jar filled with a few inches of water and covered with a plastic bag. Do not wash until ready to use the chives, as excessive moisture will promote decay)

Recipes to try

have you ever tried rhubarb curd? it's very delicious. try it on toast or scones, spooned over icecream, or straight out of the jar!

this rhubarb mocktail is super refreshing and always impresses our guests!

use your radishes up in this grilled radishes recipe

bottom of page