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week one



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

garlic scapes

cilantro

spinach

bok choy

radish

lettuce mix

kale


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. 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)


scallions – more than just a garnish! Why not try grilling them!?

(store in a bag in your fridge or in a glass with an inch of water in the bottom, on your counter)


garlic scapes – these strange looking veggies are a sure sign of summer. As the garlic grows it sends up a “scape”, which is a long, tender stalk with an immature flower at the end. If left on the plant, it would eventually flower (like chives). In an attempt to force the plant to put its energy into growing a large garlic bulb, we snip the scapes and eat them. The whole thing is edible and has a very garlicy taste. You can eat it raw, sauté, grill, or roast. Pretty much use it wherever you’d use garlic.

We also like to chop them up finely, put in a small jar and cover with olive oil, then leave in the fridge for when you need to use oil. Use when cooking just about anything - sautéing veggies, frying eggs, etc.

(store in a 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.


radish – these crisp little beauties are best eaten raw. Slice them in a salad or dip them in butter as a snack. The tender green tops can AND SHOULD be eaten as well. Sautee with other greens or enjoy raw in a salad.

Store in the fridge.


cilantro – you either love it or you hate it. We really hope you’re in the love it camp. We certainly love it.

We think the best thing to do with it is chop it up, put it on a baking sheet and pop in the freezer. When frozen, transfer to a container for long term storage. Fresh cilantro when you need it!

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


bok choy – enjoy in a stirfry!

(store in the fridge in the crisper)

Recipes to try






How to store herbs like dill, cilanto, and parsley



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