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

lettuce mix

kohlrabi

spinach

dill

parsley

arugula

kale

white turnips

scallions

rhubarb

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 is 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)


kohlrabi – we like to eat this raw as a snack. Use a knife or vegetable peeler to remove the outside. Slice the white insides into wedges or sticks for a snack. The leaves are edible too! Saute them in olive oil and garlic, like you would kale.

(store in the fridge in a plastic bag)


lettuce mix – this one is pretty straight forward. Store in the fridge.


arugula – a favourite in our household. We love its peppery/spicy bite. Add to a salad or a sandwich or to a pesto.

(store in the fridge in a bag)


dill - there are so many things you can do with dill. Make a cocktail, fry some eggs, stir into scrambled eggs, add to a salad, pickle some things, make vegan cheese.

(tuck it into a glass with an inch of water at the bottom and leave in the fridge)


parsley – is such an underrated herb. Chicken noodle soup and tabbouleh would be nothing without it. You can make pesto, chimichurri, pasta, fried herb eggs, check out this list of 18 ways to use a bunch of parsley. And if you don’t want to eat it fresh, then chop it up and spread in a thing layer on a baking sheet. Freeze and then transfer to an airtight container and store in the freezer until you make some food that needs a fresh sprinkle!

(store in a glass with an inch of water in the bottom, in the fridge)


white turnips – unlike common turnips, these are mild, juicy and refreshing. Both the tops and the roots are edible. Both can be eaten raw or sautéed. Try in a salad, with dip, or cooked – see recipe below. Caitlin really likes to eat them raw for a snack on a hot afternoon, they're very refreshing after being refrigerated.

(If you aren’t going to eat them right away and want them to last in your fridge, we suggest cutting the greens off and storing them separately. They can leach moisture from the roots. Store in a plastic bag in the fridge)


rhubarb – technically a vegetable! Our favourite ways to enjoy it is in a crisp or a curd. See below.

(store in the vegetable drawer of the fridge, if you’re not using this week considering chopping it into small pieces and freezing for later)

Recipes to try


Rhubarb Crisp

White Bean & Garlic Scape Dip

Rhubarb Curd


Pork & Turnip Soup with Soy Marinated Eggs


How to store herbs like dill, cilanto, and parsley