What you may find in your CSA box...and what to do with it...


Kale

Kale - People have often used this leafy vegetable as a garnish but it's making a comeback into our diets. And for good reason! Kale is considered to be highly nutritious with powerful antioxidant properties and it’s high in vitamin K. Chop and eat raw or cooked. Kale is great for making salads as it holds dressings well and for a long time. The extra time only makes the leaves more tender.

Kale - People have often used this leafy vegetable as a garnish but it's making a comeback into our diets. And for good reason! Kale is considered to be highly nutritious with powerful antioxidant properties and it’s high in vitamin K. Chop and eat raw or cooked. Kale is great for making salads as it holds dressings well and for a long time. The extra time only makes the leaves more tender.

Snap Peas

Snap Peas – One of our favorites - wash and eat these raw. When they are fresh, they are crisp, juicy and sweet. Steam them a few minutes until they are tender and they make a great addition to any main dish. 

Snap Peas – One of our favorites - wash and eat these raw. When they are fresh, they are crisp, juicy and sweet. Steam them a few minutes until they are tender and they make a great addition to any main dish. 

Boston Lettuce

Boston Lettuce - Is a member of the butterhead family of lettuces. As the name implies, the leaves are considered to be like butter. The flavor usually has no hint of bitterness and the leaves will almost melt in your mouth. This lettuce pairs well with fruitier dressings or with sweeter items such as cherry tomatoes or grated carrots. You might even try it with some sliced strawberries! 

Boston Lettuce - Is a member of the butterhead family of lettuces. As the name implies, the leaves are considered to be like butter. The flavor usually has no hint of bitterness and the leaves will almost melt in your mouth. This lettuce pairs well with fruitier dressings or with sweeter items such as cherry tomatoes or grated carrots. You might even try it with some sliced strawberries! 

Napa Cabbage

Napa cabbage -  Napa cabbage, along with bok choy is one of the popular cabbage vegetables in mainland China. Napa’s sweet, crunchy celery flavored leaves are one of the most sought after ingredients in oriental cuisine where on average, each person eats about 1 pound of fresh leafy vegetables per day.

Napa cabbage -  Napa cabbage, along with bok choy is one of the popular cabbage vegetables in mainland China. Napa’s sweet, crunchy celery flavored leaves are one of the most sought after ingredients in oriental cuisine where on average, each person eats about 1 pound of fresh leafy vegetables per day.

Swiss Chard

Swiss Chard - This is in the same species as the garden beet which are primarilay grown for their edible roots. Swiss Chard is a leafy vegetable that is grown for its edible leaves. The ribs not only come in white but also red and yellow. Young chard can be eaten raw in salads but it gets bitter the older the plant is. Mature chard leaves and stalks taste best cooked or sauted, their bitterness fades when cooking, leaving a refined flavor which is more delicate than that of cooked spinach.

Swiss Chard - This is in the same species as the garden beet which are primarilay grown for their edible roots. Swiss Chard is a leafy vegetable that is grown for its edible leaves. The ribs not only come in white but also red and yellow. Young chard can be eaten raw in salads but it gets bitter the older the plant is. Mature chard leaves and stalks taste best cooked or sauted, their bitterness fades when cooking, leaving a refined flavor which is more delicate than that of cooked spinach.

Fuyu Persimmons

Fuyu Persimmons - There is a very small window for this Japanese fruit, so enjoy them while you can. There are two main types of persimmons, the Fuyu (short and squat, shaped very much like tomatoes) and the Hachiyas (acorn shaped). Fuyus are eaten much like apples. Peel them or don't, slice them and eat them raw or cook just as you would an apple. You may also eat them when they are soft like a pudding or custard, which is how Hachiyas are eaten. 

Fuyu Persimmons - There is a very small window for this Japanese fruit, so enjoy them while you can. There are two main types of persimmons, the Fuyu (short and squat, shaped very much like tomatoes) and the Hachiyas (acorn shaped). Fuyus are eaten much like apples. Peel them or don't, slice them and eat them raw or cook just as you would an apple. You may also eat them when they are soft like a pudding or custard, which is how Hachiyas are eaten. 

Salad Mix Wildfire

Salad Mix Wildfire - A truly beautiful mix of lettuces. High-contrast mix with a high percentage of red-leaved varieties. The darkest reds, like Outredgeous, Garrison and Blackjack make up the bulk of this mix, complemented by vibrant greens such as Tango, Royal Oak, Parris Island and Saladbowl. Throw in any other fresh greens that you may have on hand and you have a fantastic salad!

Salad Mix Wildfire - A truly beautiful mix of lettuces. High-contrast mix with a high percentage of red-leaved varieties. The darkest reds, like Outredgeous, Garrison and Blackjack make up the bulk of this mix, complemented by vibrant greens such as Tango, Royal Oak, Parris Island and Saladbowl. Throw in any other fresh greens that you may have on hand and you have a fantastic salad!

Tomatoes

Tomatoes - Some good old fashioned tomatoes. We grow many varieties here on the farm. It's always fun to try them all! Tomatoes get their red color from a great antioxidant called lycopene. Tomatoes are great for all around health and wellness. They taste best when they're grown seasonally. We grow them every summer!

Tomatoes - Some good old fashioned tomatoes. We grow many varieties here on the farm. It's always fun to try them all! Tomatoes get their red color from a great antioxidant called lycopene. Tomatoes are great for all around health and wellness. They taste best when they're grown seasonally. We grow them every summer!

Baby Maui Onions

Baby Maui Onions – These onions are very sweet.  You can cut the tops up and put them in salads, soups, salsa, and tacos.  Cut the bulbs up and sauté them to eat with other foods. Roast or grill them whole until they get caramelized and they make a great side dish.

Baby Maui Onions – These onions are very sweet.  You can cut the tops up and put them in salads, soups, salsa, and tacos.  Cut the bulbs up and sauté them to eat with other foods. Roast or grill them whole until they get caramelized and they make a great side dish.

Red Beets

Red Beets - You can eat the tops like spinach, but the root of this vegetable is more popular. Don't fear the beet! Although, cooking beets may seem daunting, it's really quite simple. Roast beets in the oven, add some water to the pan and cover in foil, cook for 45min-1hr or until the beet is fork tender. Let them cool slightly and then rub the skin off with a paper or cloth towel. Slice and eat warm or let them cool and add to salads. Beets can also be eaten raw or pickled! 

Red Beets - You can eat the tops like spinach, but the root of this vegetable is more popular. Don't fear the beet! Although, cooking beets may seem daunting, it's really quite simple. Roast beets in the oven, add some water to the pan and cover in foil, cook for 45min-1hr or until the beet is fork tender. Let them cool slightly and then rub the skin off with a paper or cloth towel. Slice and eat warm or let them cool and add to salads. Beets can also be eaten raw or pickled! 

Golden Beets

Golden Beets -  It is made up of both an edible root and edible leaves.  Beet greens are actually more nutritious than the beets, containing twice the potassium and areexceptionally high in beta carotene and folic acid. Beets have the highest sugar content of any vegetable. Cook these just as you would a red beets. The golden beet is so eye catching it makes a great colorful addition to your meal.

Golden Beets -  It is made up of both an edible root and edible leaves.  Beet greens are actually more nutritious than the beets, containing twice the potassium and areexceptionally high in beta carotene and folic acid. Beets have the highest sugar content of any vegetable. Cook these just as you would a red beets. The golden beet is so eye catching it makes a great colorful addition to your meal.

Broccoli

Broccoli – Broccoli can be eaten raw and is great with dips like hummus. When sauteed or steamed, broccoli should not be overcooked. Cook just until tender or al dente. Broccoli's flavor is best when it still has a bite to it. Don't discard the stems! Broccoli stems are just as flavorful as the florets, they just need to be peeled and cooked a bit longer than the florets, but they are just as delicious!

Broccoli – Broccoli can be eaten raw and is great with dips like hummus. When sauteed or steamed, broccoli should not be overcooked. Cook just until tender or al dente. Broccoli's flavor is best when it still has a bite to it. Don't discard the stems! Broccoli stems are just as flavorful as the florets, they just need to be peeled and cooked a bit longer than the florets, but they are just as delicious!

Mild Mesclun Mix

Mild Mesclun Mix -  A custom mix of young leafy greens and lettuces. Includes international ingredients such as Kyona Mizuna, Black Summer Pac Choi, Tatsoi, Red Russian Kale, Red Sails, Saladbowl and Rouge d'Hiver. Because these leaves are young they are also very mild in flavor and tender. When dressing these greens, simple is best. Just add a dash of your favorite vinegar or a drizzle of some really good olive oil, salt and pepper, and enjoy the flavor of these mild leaves.

Mild Mesclun Mix -  A custom mix of young leafy greens and lettuces. Includes international ingredients such as Kyona Mizuna, Black Summer Pac Choi, Tatsoi, Red Russian Kale, Red Sails, Saladbowl and Rouge d'Hiver. Because these leaves are young they are also very mild in flavor and tender. When dressing these greens, simple is best. Just add a dash of your favorite vinegar or a drizzle of some really good olive oil, salt and pepper, and enjoy the flavor of these mild leaves.

Strawberries

Strawberries -  Probably our most popular item on the farm. They are hydroponically grown. Strawberries grow best in the spring time between March and June.  If the weather is just right we may even have strawberries as early as January or as late as July. Extreme weather conditions often have negative effect on this delicate fruit and can limits the amount berries that the plant produces. As long as the weather is nice, berries are plentiful. No need to tell you how to enjoy these berries. Eat them however you'd like!

Strawberries -  Probably our most popular item on the farm. They are hydroponically grown. Strawberries grow best in the spring time between March and June.  If the weather is just right we may even have strawberries as early as January or as late as July. Extreme weather conditions often have negative effect on this delicate fruit and can limits the amount berries that the plant produces. As long as the weather is nice, berries are plentiful. No need to tell you how to enjoy these berries. Eat them however you'd like!

Romanesco

Romanesco - A mixture of cauliflower and broccoli, this crazy cool vegetable can elevate any dinner party and impress your guests. The best thing is, it’s so easy to prepare! It has a sweet flavor, similar to cauliflower and can be cooked just the same way. Enjoy it raw, cooked, or steamed.

Romanesco - A mixture of cauliflower and broccoli, this crazy cool vegetable can elevate any dinner party and impress your guests. The best thing is, it’s so easy to prepare! It has a sweet flavor, similar to cauliflower and can be cooked just the same way. Enjoy it raw, cooked, or steamed.

Purple Cauliflower

Purple Cauliflower -A different variety of cauliflower. It cooks faster than white cauliflower and has a milder flavor. Purple cauliflower can be substituted for white in most recipes. Definitely a fun addition to any meal! 

Purple Cauliflower -A different variety of cauliflower. It cooks faster than white cauliflower and has a milder flavor. Purple cauliflower can be substituted for white in most recipes. Definitely a fun addition to any meal! 

Orange Cauliflower

Orange Cauliflower - A new variety of cauliflower. It is very similar to regular white cauliflower in taste and appearance but because of its high content of beta-carotene, orange cauliflower's vitamin A content is approximately 25 times higher than white cauliflower. Its color and nutritional value are two characteristics that will make this a poplular vegetable choice. Also known as Cheddar Cauliflower! A fun way to introduce cauliflower to your kiddos.

Orange Cauliflower - A new variety of cauliflower. It is very similar to regular white cauliflower in taste and appearance but because of its high content of beta-carotene, orange cauliflower's vitamin A content is approximately 25 times higher than white cauliflower. Its color and nutritional value are two characteristics that will make this a poplular vegetable choice. Also known as Cheddar Cauliflower! A fun way to introduce cauliflower to your kiddos.

Radishes

Radishes – They are best when eaten raw or pickled. Enjoy the way that they crunch when you bite into them. You can put them in almost anything! Sliced or diced, they provide a little zing to salads, sandwiches, and tacos. If you want to get fancy with your tacos, pickle them for a colorful tangy crunch! Radishes are the fastest growing crop on the farm!

Radishes – They are best when eaten raw or pickled. Enjoy the way that they crunch when you bite into them. You can put them in almost anything! Sliced or diced, they provide a little zing to salads, sandwiches, and tacos. If you want to get fancy with your tacos, pickle them for a colorful tangy crunch! Radishes are the fastest growing crop on the farm!

Cauliflower

Cauliflower –  Great when eaten raw or cooked. For a healthy and fun alternative to mashed potatoes, make cauliflower mash instead! See Chef Bonnie’s video on how to make Cauliflower mash. Super simple and delicious.

Cauliflower –  Great when eaten raw or cooked. For a healthy and fun alternative to mashed potatoes, make cauliflower mash instead! See Chef Bonnie’s video on how to make Cauliflower mash. Super simple and delicious.

Kohlrabi

Kohlrabi - consists of a long stalk and large leaves protruding from a spherical base. This base is a root and tastes similar to radishes when raw and broccoli when cooked. Kohlrabi can be pickled or eaten raw, thinly sliced with lemon and salt. The leaves can also be eaten like spinach. Varieties include purple and pale green.

Kohlrabi - consists of a long stalk and large leaves protruding from a spherical base. This base is a root and tastes similar to radishes when raw and broccoli when cooked. Kohlrabi can be pickled or eaten raw, thinly sliced with lemon and salt. The leaves can also be eaten like spinach. Varieties include purple and pale green.

Maui Style Onions

Maui Style Onions - These large onions are sweeter than most varieties. They are most commonly used for onion rings because of their large size. They are great eaten raw in salads, sandwiches, or hamburgers, but taste even better when grilled, sautéed, or roasted until they caramelize, which enhances their sweet flavor. When cooked, they are great as a side dish to streak, chicken, or fish. Just toss in olive oil and season with salt and pepper. Maui Onions can be treated just the same as any onion, but their flavor is much more dynamic.

Maui Style Onions - These large onions are sweeter than most varieties. They are most commonly used for onion rings because of their large size. They are great eaten raw in salads, sandwiches, or hamburgers, but taste even better when grilled, sautéed, or roasted until they caramelize, which enhances their sweet flavor. When cooked, they are great as a side dish to streak, chicken, or fish. Just toss in olive oil and season with salt and pepper. Maui Onions can be treated just the same as any onion, but their flavor is much more dynamic.

Chinese Broccoli

Chinese Broccoli or Gai Long -  A dark green vegetable in the Brassica oleracea group. This vegetable produces characteristic florets of flowers, much like broccoli. The floret, stem and leaves can be eaten raw in salads, steamed, boiled or the most common stir fried with oyster sauce. The oyster sauce compliments the faint bitterness of the plant. 

Chinese Broccoli or Gai Long -  A dark green vegetable in the Brassica oleracea group. This vegetable produces characteristic florets of flowers, much like broccoli. The floret, stem and leaves can be eaten raw in salads, steamed, boiled or the most common stir fried with oyster sauce. The oyster sauce compliments the faint bitterness of the plant. 

Fuji Apples

Fuji Apples - These yummy apples have it all. They’re super sweet, juicy, and crisp. They have the highest amount of important flavonoids among all types of apples which helps fight against heart disease and reduce cholesterol. You may notice some slight rusting on the skin of these apples, but don’t worry, that doesn’t effect their flavor!

Fuji Apples - These yummy apples have it all. They’re super sweet, juicy, and crisp. They have the highest amount of important flavonoids among all types of apples which helps fight against heart disease and reduce cholesterol. You may notice some slight rusting on the skin of these apples, but don’t worry, that doesn’t effect their flavor!

Brussels Sprouts

Brussels Sprouts - belong to the cabbage family. Boil, steam or roast them, whole or in smaller pieces, but whatever you do, avoid overcooking them! Overcooking releases the glucosinolate sinigrin, which has a sulfurous odor and a sulfuric, bitter taste. Generally boiling for 6 to 7 minutes is enough. You can even separate the leaves, toss them in olive oil and roast or fry them until crunchy! Not a fan of brussels sprouts? Try them with bacon or chorizo and then tell us what you think!

Brussels Sprouts - belong to the cabbage family. Boil, steam or roast them, whole or in smaller pieces, but whatever you do, avoid overcooking them! Overcooking releases the glucosinolate sinigrin, which has a sulfurous odor and a sulfuric, bitter taste. Generally boiling for 6 to 7 minutes is enough. You can even separate the leaves, toss them in olive oil and roast or fry them until crunchy! Not a fan of brussels sprouts? Try them with bacon or chorizo and then tell us what you think!

Baby Bok Choy

Baby Bok Choy. - This is an asian vegetable. Very hearty and nutritious.  Steam, sauté, or eat it raw sliced into salads. Treat it as you would Napa cabbage. Don’t be afraid if you have never tried this before. Taste it raw and then try it cooked with garlic or add it to soups or stir-fry.

Baby Bok Choy. - This is an asian vegetable. Very hearty and nutritious.  Steam, sauté, or eat it raw sliced into salads. Treat it as you would Napa cabbage. Don’t be afraid if you have never tried this before. Taste it raw and then try it cooked with garlic or add it to soups or stir-fry.

Japanese Eggplant

Japanese Eggplant - Similar to regular eggplant but with a fun shape. Slice it cross ways or long ways, toss with olive oil, season with salt and pepper and fry or grill it until soft. Add garlic or other seasonings for additional flavor. Note that eggplant will soak up liquids at first but when salt is added it will release its liquid.

Japanese Eggplant - Similar to regular eggplant but with a fun shape. Slice it cross ways or long ways, toss with olive oil, season with salt and pepper and fry or grill it until soft. Add garlic or other seasonings for additional flavor. Note that eggplant will soak up liquids at first but when salt is added it will release its liquid.

Turnips

Turnips - Similar to rutabagas, turnips can be hot and peppery in flavor. They can be steamed, boiled, or shredded and added to salads. Add to soups or stews for hearty dishes. The tops can be consumed as well and cooked similarly to other leafy greens.

Turnips - Similar to rutabagas, turnips can be hot and peppery in flavor. They can be steamed, boiled, or shredded and added to salads. Add to soups or stews for hearty dishes. The tops can be consumed as well and cooked similarly to other leafy greens.

Pinkerton Avocado

Pinkerton Avocado - is  green with a medium-thick and pebbly skin. Signs of ripeness differ by variety, but all varieties yield to gentle pressure when ripe. (Softer for guacamole, more firm for slicing). To ripen an avocado, place it in a sealed plastic bag with a ripe banana at room temperature. Another method is to bury the avocado completely in a jar of flour. Do not refrigerate avocados until they are ripe.

Pinkerton Avocado - is  green with a medium-thick and pebbly skin. Signs of ripeness differ by variety, but all varieties yield to gentle pressure when ripe. (Softer for guacamole, more firm for slicing). To ripen an avocado, place it in a sealed plastic bag with a ripe banana at room temperature. Another method is to bury the avocado completely in a jar of flour. Do not refrigerate avocados until they are ripe.

Kabocha Squash

Kabocha - A Japanese variety of winter squash. In some cultures it is revered as an aphrodisiac. It's popular for its strong yet sweet flavor and moist, fluffy texture. Like other squash-family members, it is commonly mixed in side dishes and soups or anywhere pumpkin, potato, or other winter squash would be used. The simplest way to prepare Kabocha is to dice it, toss it in olive oil and salt, and roast it until tender. This is a warming hearty dish on it’s own or as a side to any fall meal.

Kabocha - A Japanese variety of winter squash. In some cultures it is revered as an aphrodisiac. It's popular for its strong yet sweet flavor and moist, fluffy texture. Like other squash-family members, it is commonly mixed in side dishes and soups or anywhere pumpkin, potato, or other winter squash would be used. The simplest way to prepare Kabocha is to dice it, toss it in olive oil and salt, and roast it until tender. This is a warming hearty dish on it’s own or as a side to any fall meal.

Radicchio

Radicchio - an exotic Italian ingredient related to chicory. This distinctive plant grows in the winter time. It’s rich maroon color is eye catching and has a peppery flavor that adds a textural bite to salads. It can also be grilled or roasted to take some of the bitterness out of the taste. Toss it with olive oil, garlic, and salt before roasting and it makes a colorful and delicious side dish.

Radicchio - an exotic Italian ingredient related to chicory. This distinctive plant grows in the winter time. It’s rich maroon color is eye catching and has a peppery flavor that adds a textural bite to salads. It can also be grilled or roasted to take some of the bitterness out of the taste. Toss it with olive oil, garlic, and salt before roasting and it makes a colorful and delicious side dish.

Tangelo

Tangelo - A hybrid of a tangerine and a grapefruit, about the size of a tennis ball with a tangerine taste but juicier. They generally have loose skin and are easy to peel. They are easily distinguishable from oranges by a characteristic knob at the top of the fruit.

Tangelo - A hybrid of a tangerine and a grapefruit, about the size of a tennis ball with a tangerine taste but juicier. They generally have loose skin and are easy to peel. They are easily distinguishable from oranges by a characteristic knob at the top of the fruit.


Note: Our produce availability is always changing with the season so we may not have certain items available during the year. If there is a produce item that you love and we are no longer growing it, let us know. Your feedback is always appreciated because what we grow is for you, our valued guests.