To see photos, recipes and storage tips for our full lineup of crops, see the list to the right
or our crop calendar.
Below are a few of the crops featured in our current CSA boxes.
Our two varieties of winter squash--acorn and butternut--are staples of colder-weather menus. We'll be roasting, scooping, and pureeing some squash to freeze for boxes well into the winter. In the meantime, try these:
Spoon/Fork/Bacon: Maple Glazed roasted Acorn Squash
Martha Stewart: Twice-Baked Butternut Squash
Yes, it's true: like most CSAs, we love growing kale and putting it in your share. The difference is in the flavor, though: our Red Russian kale is sweet enough to eat raw, and our Lacinato doesn't carry the bitter bite you'd normally expect from such a thick leaf. Raw or cooked, our kale is great.
Fat Free Vegan: North African Chickpea & Kale Soup
Heidi Swanson: Raw Tuscan Kale Salad
Bok Choi is held in particularly high esteem by a number of vegetable lovers. Its thick, flavorful stem and lightly-flavored leaves are used heavily in many Asian dishes, and some accept no substitute. Ours is some of the tastiest around, and can even be enjoyed raw as a wrap.
Lettuce doesn't get a bad rap so much as a mediocre one; it's used as filler, imagined to be the unpleasant side-dish to a hearty meal. But our CSA members know that's false: lettuce can serve as the centerpiece for a meal, taste delicious, and be elevated to main-course status. Fill with taco or spring roll fillings for a simple meal, or even give it a turn as your wilted green in a stir-fry.
The Food Addicts: Beef and Shiitake Lettuce Wraps (Also great with crumbled tofu instead of beef.)