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

This Week's CSA Share

This Week's CSA Share

Bok Choy, Carrots, Escarole, Fennel, Kale, Scallions, Spring Onions + Summer Squash

Recent Posts

Chilled Beet Soup

Chilled Beet Soup

This beet soup comes together quickly because you grate the beets before you cook them. I used a food processor which was less messy and quicker than using a hand grater. It’s vegan as is, as are most of the optional toppings.

CSA Share Week of July 17

CSA Share Week of July 17

Summer is in full swing here in Boston, and my CSA share has great variety. This week it’s basil, beets, cabbage, cucumbers, escarole, kale, kohlrabi, lettuce, spring onions and summer squash. What I’m Cooking Last night I made sautéed cabbage with hot Italian sausage. First […]

CSA Share Week of July 3

CSA Share Week of July 3

Here’s the thing about cooking my CSA this week. I picked it up on Wednesday instead of Tuesday because of the 4th of July holiday. And I’m going on a beach vacation Friday which requires getting on a plane, so the veggies aren’t coming with […]

CSA Share Week of June 27

CSA Share Week of June 27

There are lots of leafy greens in the third CSA share of the season: lettuce, collard greens, dandelion greens and kale. Check out last week’s post for quick tips on stemming and prepping greens. There is also bok choy, fennel, garlic scapes, Hakurei turnips, mint, […]

Escarole and White Beans

Escarole and White Beans

This recipe is adapted from my Aunt Dorothy’s “beans and greens” recipe. I learned from watching her make it. She’s an amazing cook and she doesn’t measure the ingredients — she just knows how to make things delicious. I hope you love it as much […]

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.