a CSA journal: cooking and eating farm fresh, seasonable & organic

This Week's CSA Share

This Week's CSA Share

bok choy, escarole, fennel, garlic scapes, green garlic, mint, radishes & swiss chard

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CSA Share Week of June 20

CSA Share Week of June 20

I’m so happy with this week’s CSA share – some of my favorite greens are in the box: bok choy, escarole and swiss chard. And also fennel, garlic scapes, green garlic, radishes and mint. Below are basic tips and ideas for cooking this week’s CSA […]

Pesto

Pesto

Making pesto is quick and easy, and it’s a great addition to soups, sandwiches, salad dressings, as a topping to grain bowls, and of course pasta!

Scallions

Scallions

Scallions, a young spring onion in the allium family, are great raw or cooked.

Red Russian Kale

Red Russian Kale

Versatile Kale – use it raw, steamed, roasted or steamed. Too much kale? Make kale cubes.

Red Leaf Lettuce

Red Leaf Lettuce

A variety of lettuce with large red leaves, it’s great used as a wrap in lieu of bread or tortillas.

Green Garlic

Green Garlic

Green garlic is young garlic that has not fully matured. Use it as you would regular garlic.

Dill

Dill

Add dill to salads, scrambled or deviled eggs or make a refreshing cucumber salad.

Chive Blossoms

Chive Blossoms

Pull the blossom apart and add to salad or scrambled eggs. Mix with goat cheese for a yummy spread.

Basil

Basil

How to use basil: chopped in salads, in soups and sauces, in pesto for pasta, sandwiches, in soup, eggs and dressings.

The Season’s First CSA Share

The Season’s First CSA Share

The first CSA share of the season has basil, chive blossoms, dill, green garlic, red leaf lettuce an red Russian kale.