week one

Caitlin Carrol
Jun 10
3 min read

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. See below for a few recipes, but also check out the RECIPES page on our website for more ideas.

week one

arugula

dill

spinach

lettuce mix

kale

rhubarb

bok choy

radish

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 can be quite fibrous, so if you’re eating it raw, massaging it can be important as it breaks down those tough fibers. Though our kale tends to be very tender and might not need a massage.

After a good rub down 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)

spinach – this one is pretty straight forward. Caitlin likes it in a smoothie with mango, parsley, ice cubes, and a few splashes of juice.

(store in the fridge in a bag or freeze)

lettuce mix – this one is pretty straight forward.

Store in the fridge.

dill – enjoy on fish, in a cocktail, a salad, and maybe in the frittata below.

(to store, immerse bottoms/roots in an inch of water in a glass, then keep in your fridge.)

rhubarb – tis the season! Check out some recipes below. Trim off the very tip where the pink starts and use the rest of the stalk.

(store in the vegi drawer of your fridge or in a plastic bag in the fridge)

arugula – enjoy in a salad or make a nice pesto.

(keep in the fridge)

radish – we adore these crunchy veggies! slice into a salad or give them a quick pickle (check out this recipe). Make into a sandwich with lots of butter. Or roast them!!!

Remove the tops from the roots if you're not going to eat them within the next day or two, or the roots will dry out the leaves. The leaves are edible too!

(store in the fridge in the vegi drawer)

bok choy – a featured ingredient in a number of asian-inspired soups and stir fries. Trim off the base and chop up the rest to be used in all kinds of recipes.

(store in the fridge in a bag)

Recipes to try

our absolute favourite rhubarb recipe is this rhubarb curd