For the 5th week of the CSA main season, members with Basic shares will be able to choose 5 items each week and members with Premium will be able to choose 8 items each week. The produce available for the Week 5 are: Beets, Spring Salad Mix, Carrot bunches with tops, Zucchini/ Yellow Squash, Curly Kale, Swiss Chard,  Baby Arugula, New Potatoes (from Fruitful Hills), Cherry tomatoes, and Tomatoes and “Half” items: Salad turnips, English Cucumber,  Garlic Bulb, Cilantro, Basil, Radishes, Kohlrabi bulb and Green Onion bunches.

Salad mix (Choice Item): Store in plastic bag in the refrigerator. Wash before eating, and dry well. For salad inspiration, look at this: Mesclun Salad with goat cheese, or Chart of Salad Toppings Combinations.

Carrots (Choice Item): Storage suggestion: Separate the tops from the roots, and store separately in the fridge. The tops can be stored in a plastic bag. Place carrots in a containers with lid and cover completely in water. Keep container in the refrigerator, changing the water ever 4-5 days. Carrot top soup is a great way to use the tops (and this recipe uses some carrots also). In addition to just eating raw carrot sticks, carrots can also be roasted, as in this wonderful Roasted Cumin-Lime Carrots recipe.

Kale (Choice Item): store in plastic bag in refrigerator.  Serving suggestions: Add to smoothies, Fall Kale salad , Cookie+ Kate’s Kale Salad with an amazing dressing,  Zuppa Tuscana soup (I usually add a can of tomatoes to this soup and sometimes kidney beans), Kale Pesto (this recipe is served with pasta and roasted butternut squash) and Kale and Butternut squash frittata. To preserve: wash kale, cut off the stems, blanch in boiling water for 30 seconds, then cool in an ice bath, drain well and freeze. Frozen kale can be used in soups, added to casseroles, pasta dishes, or anything that uses cooked kale.

 

Summer squash, patty pan, yellow squash and zucchini (Choice Item): store in plastic bag in refrigerator. Yellow squash nearly interchangeable with zucchini and is great raw or sautéed, grilled, or baked into zucchini bread (my kids favorite way to eat zucchini!). Raw zucchini/ squash makes a fresh, flavorful salad as in this: Summer Squash Salad with Lemon Citronette. Zucchini (sliced and broiled or pan fried) can take the place of pasta in lasagna. If you want more ideas, you can try Baked Zucchini Fries, Zucchini Fritters  or Chocolate Zucchini Bread or these main dishes Baked Penne with Roasted Vegetables (this is a great recipe to use a lot of vegetables, including zucchini, yellow squash, eggplant, peppers, onions and garlic),  Cheesy Zucchini Casserole (which we make with shredded sharp cheddar, instead of Velvetta). Here’s a couple other zucchini recipes, recommended by CSA members: Curried Zucchini Soup, Zucchini Tots, Sauteed Zucchini with Cherry Tomatoes (don’t overcook the zucchini!), and Zucchini Chocolate Rum Cake. To preserve: Zucchini or Yellow squash can be shredded and frozen to use in Zucchini bread recipes.

Cucumber (HALF-Choice Item): store in plastic bag in refrigerator (our cucumbers are not waxed, so will lose moisture and become rubbery if not wrapped). Recipe Ideas: Cucumber infused Water, Smoothies with Cucumbers, Cucumber Salads: Creamy Cucumber Salad with Greek Yogurt and Dill, Cucumber Salad with Garlic and Ginger and even Stir-fried Cucumbers! Pair with tomatoes in an Israeli Salad, Cucumber, Tomato, and Avocado Salad, Greek Salad and Panzanella Salad. Cucumbers are the base for the Mediterranean sauce, Tzatziki. Cold Cucumber Soup is also a refreshing way to use cucumbers.

Radishes (HALF-Choice Item): Store in plastic bag in refrigerator. Crisp radishes in ice water. Sliced radishes add great flavor to salads. You can also just eat them straight with butter and a sprinkle of salt. There are many variations of radish salads, here are a couple: Radish and Mint Salad , Smitten Kitchen’s chopped salad,  and Radish, Cucumber and Orange Salad. Radishes are milder when roasted or cooked. I cut radishes in half and toss with a little olive oil, salt and pepper and roast at 425F until tender crisp (they can be roasted alongside sweet potatoes or carrots for a nice flavor and color combination).

Green Onions (HALF-Choice Item): Store in plastic bag in the refrigerator. Use in lots of Chinese/ other asian recipes (General Tso’s chicken and Korean beef are two Redfearn favorites) chicken salad, egg salad, salad dressing to name a few.

Cilantro (HALF-Choice Item): Wrap cilantro in a damp paper towel and then put it in a plastic bag in refrigerator. Alternatively, place in a  jar of water (like cut flowers) loosely covered with a plastic bag in the refrigerator.

Kohlrabi (HALF-Choice Item): Both the leaves and the bulbous stem (the round part) are edible. The bulbous part can last for a couple weeks in the fridge, but the greens should be use within a couple days, both should be stored in plastic bags in the refrigerator . The bulb should be peeled by cutting off a thin slice on the top and bottom of the bulb and using a paring knife to cut the skin off the kohlrabi bulb.Here is a link with recipes using the kohlrabi bulb and greens, including one of our favorites, the kohlrabi patties: Kohlrabi Recipes. A simple preparation of kohlrabi is Butter- braised Kohlrabi: Peel kohlrabi, and thinly slice (1/8 to 1/4 inch thick) and cook in a skillet with butter and olive oil and salt and pepper, add about 1/2 cup of chicken broth, cover the skillet and cook, stirring occasionally, until tender. Optional: Cream can be added at the end. Eaten raw, kohlrabi is fresh, crisp, and the ideal ingredient for a summer slaw, such as this Kohlrabi and Carrot slaw or in this excellent Kohlrabi- Apple Salad!

Garlic Scapes (HALF-Choice Item): Store in plastic bag in the refrigerator. Garlic Scapes are the flower bud of the garlic plant. The bud is removed to encourage the bulbs to thicken up. Scapes taste just like garlic. They can be used the same way as garlic in nearly any recipe. On thicker scapes, snap off the woody end (in the same way you would snap asparagus). Try them in a sauté, roasted, pickled, added to soups, and more. The most tender tops of the stem and the buds are delicious chopped up raw. To preserve: Chop the scapes in a food processor, add to jars and cover with olive oil. Save this in the fridge for up to a year, sometimes add more oil to keep it covered. Use on salads, baste on meats and vegetables for grilling, garlic bread, anything your imagination can think of. You can also freeze cubes of this in a ice cube tray then put in a zip lock bag and keep frozen.

A site highlighting many ways to serve garlic scapes; including a garlic scape pesto recipe: What to do with Garlic Scapes (Note: my family made the Garlic Scape Pesto from this link, using sunflower seeds instead of pine nuts, and it was wonderful (and very garlicky!).

If you would like more recipe ideas, I have a pinterest board devoted to CSA vegetable recipes:  http://www.pinterest.com/sheriredfearn/csa-veggies-recipes/

For the 4th week of the CSA main season, members with Basic shares will be able to choose 5 items each week and members with Premium will be able to choose 8 items each week. The produce available for the Week 4 are: Beets, Spring Salad Mix, Carrot bunches with tops, Zucchini/ Yellow Squash, Curly Kale, Swiss Chard,  Napa Cabbage, Baby Arugula, Green Beans, Cherry tomatoes, Tomatoes and “Half” items: Salad turnips, English Cucumber, Garlic Scapes, Garlic Bulb, Cilantro, Basil, Radishes, Kohlrabi bulb and Green Onion bunches.

Salad mix (Choice Item): Store in plastic bag in the refrigerator. Wash before eating, and dry well. For salad inspiration, look at this: Mesclun Salad with goat cheese, or Chart of Salad Toppings Combinations.

Carrots (Choice Item): Storage suggestion: Separate the tops from the roots, and store separately in the fridge. The tops can be stored in a plastic bag. Place carrots in a containers with lid and cover completely in water. Keep container in the refrigerator, changing the water ever 4-5 days. Carrot top soup is a great way to use the tops (and this recipe uses some carrots also). In addition to just eating raw carrot sticks, carrots can also be roasted, as in this wonderful Roasted Cumin-Lime Carrots recipe.

Kale (Choice Item): store in plastic bag in refrigerator.  Serving suggestions: Add to smoothies, Fall Kale salad , Cookie+ Kate’s Kale Salad with an amazing dressing,  Zuppa Tuscana soup (I usually add a can of tomatoes to this soup and sometimes kidney beans), Kale Pesto (this recipe is served with pasta and roasted butternut squash) and Kale and Butternut squash frittata. To preserve: wash kale, cut off the stems, blanch in boiling water for 30 seconds, then cool in an ice bath, drain well and freeze. Frozen kale can be used in soups, added to casseroles, pasta dishes, or anything that uses cooked kale.

Napa Cabbage (Choice Item): store in fridge in a plastic bag. Our favorite way to prepare is to simply chop the napa cabbage into uniform sized pieces (I prefer about 1 inch pieces), lightly toss with olive oil and salt and pepper and roast in a single layer at 425F until the cabbage in tender crisp and some of the edges are slightly browned. Can be stir fried, roasted, made into salad or made into Kimchi (a Korean speciality, spicy fermented cabbage). Kimchi is one of the best ways to preserve cabbage.

Green Beans (Choice item): store in plastic bag in refrigerator. Basic cooking instructions: trim the stem end off and leave beans whole or snap into shorter pieces. Heat a pot of salted water to boiling, add beans, and boil 2 to 4 minutes, until almost tender- crisp. Drain beans very well (if you will be finishing the beans later, cool the bean beans to prevent further cooking, beans can also be frozen at this point). Heat butter and olive oil in a skillet (about 1 T each, can be increased or decreased to taste) over medium heat, add beans and salt and pepper to taste, and stir until tender, toward the end of cooking add 1 or 2 cloves garlic (chopped) if desired. Additions: crumbled bacon, toasted slivered almonds, stirred into the beans after cooking. Also, these Roasted Green Beans are great.

Summer squash, patty pan, yellow squash and zucchini (Choice Item): store in plastic bag in refrigerator. Yellow squash nearly interchangeable with zucchini and is great raw or sautéed, grilled, or baked into zucchini bread (my kids favorite way to eat zucchini!). Raw zucchini/ squash makes a fresh, flavorful salad as in this: Summer Squash Salad with Lemon Citronette. Zucchini (sliced and broiled or pan fried) can take the place of pasta in lasagna. If you want more ideas, you can try Baked Zucchini Fries, Zucchini Fritters  or Chocolate Zucchini Bread or these main dishes Baked Penne with Roasted Vegetables (this is a great recipe to use a lot of vegetables, including zucchini, yellow squash, eggplant, peppers, onions and garlic),  Cheesy Zucchini Casserole (which we make with shredded sharp cheddar, instead of Velvetta). Here’s a couple other zucchini recipes, recommended by CSA members: Curried Zucchini Soup, Zucchini Tots, Sauteed Zucchini with Cherry Tomatoes (don’t overcook the zucchini!), and Zucchini Chocolate Rum Cake. To preserve: Zucchini or Yellow squash can be shredded and frozen to use in Zucchini bread recipes.

Cucumber (HALF-Choice Item): store in plastic bag in refrigerator (our cucumbers are not waxed, so will lose moisture and become rubbery if not wrapped). Recipe Ideas: Cucumber infused Water, Smoothies with Cucumbers, Cucumber Salads: Creamy Cucumber Salad with Greek Yogurt and Dill, Cucumber Salad with Garlic and Ginger and even Stir-fried Cucumbers! Pair with tomatoes in an Israeli Salad, Cucumber, Tomato, and Avocado Salad, Greek Salad and Panzanella Salad. Cucumbers are the base for the Mediterranean sauce, Tzatziki. Cold Cucumber Soup is also a refreshing way to use cucumbers.

Radishes (HALF-Choice Item): Store in plastic bag in refrigerator. Crisp radishes in ice water. Sliced radishes add great flavor to salads. You can also just eat them straight with butter and a sprinkle of salt. There are many variations of radish salads, here are a couple: Radish and Mint Salad , Smitten Kitchen’s chopped salad,  and Radish, Cucumber and Orange Salad. Radishes are milder when roasted or cooked. I cut radishes in half and toss with a little olive oil, salt and pepper and roast at 425F until tender crisp (they can be roasted alongside sweet potatoes or carrots for a nice flavor and color combination).

Green Onions (HALF-Choice Item): Store in plastic bag in the refrigerator. Use in lots of Chinese/ other asian recipes (General Tso’s chicken and Korean beef are two Redfearn favorites) chicken salad, egg salad, salad dressing to name a few.

Cilantro (HALF-Choice Item): Wrap cilantro in a damp paper towel and then put it in a plastic bag in refrigerator. Alternatively, place in a  jar of water (like cut flowers) loosely covered with a plastic bag in the refrigerator.

Kohlrabi (HALF-Choice Item): Both the leaves and the bulbous stem (the round part) are edible. The bulbous part can last for a couple weeks in the fridge, but the greens should be use within a couple days, both should be stored in plastic bags in the refrigerator . The bulb should be peeled by cutting off a thin slice on the top and bottom of the bulb and using a paring knife to cut the skin off the kohlrabi bulb.Here is a link with recipes using the kohlrabi bulb and greens, including one of our favorites, the kohlrabi patties: Kohlrabi Recipes. A simple preparation of kohlrabi is Butter- braised Kohlrabi: Peel kohlrabi, and thinly slice (1/8 to 1/4 inch thick) and cook in a skillet with butter and olive oil and salt and pepper, add about 1/2 cup of chicken broth, cover the skillet and cook, stirring occasionally, until tender. Optional: Cream can be added at the end. Eaten raw, kohlrabi is fresh, crisp, and the ideal ingredient for a summer slaw, such as this Kohlrabi and Carrot slaw or in this excellent Kohlrabi- Apple Salad!

Garlic Scapes (HALF-Choice Item): Store in plastic bag in the refrigerator. Garlic Scapes are the flower bud of the garlic plant. The bud is removed to encourage the bulbs to thicken up. Scapes taste just like garlic. They can be used the same way as garlic in nearly any recipe. On thicker scapes, snap off the woody end (in the same way you would snap asparagus). Try them in a sauté, roasted, pickled, added to soups, and more. The most tender tops of the stem and the buds are delicious chopped up raw. To preserve: Chop the scapes in a food processor, add to jars and cover with olive oil. Save this in the fridge for up to a year, sometimes add more oil to keep it covered. Use on salads, baste on meats and vegetables for grilling, garlic bread, anything your imagination can think of. You can also freeze cubes of this in a ice cube tray then put in a zip lock bag and keep frozen.

A site highlighting many ways to serve garlic scapes; including a garlic scape pesto recipe: What to do with Garlic Scapes (Note: my family made the Garlic Scape Pesto from this link, using sunflower seeds instead of pine nuts, and it was wonderful (and very garlicky!).

 

If you would like more recipe ideas, I have a pinterest board devoted to CSA vegetable recipes:  http://www.pinterest.com/sheriredfearn/csa-veggies-recipes/

For the 3rd week of the CSA main season, members with Basic shares will be able to choose 5 items each week and members with Premium will be able to choose 8 items each week. The produce available for the Week 3 are: Broccoli (Monday only) Spring Salad Mix, Carrot bunches with tops, Zucchini/ Yellow Squash, Curly Kale, Swiss Chard,  Napa Cabbage, Baby Arugula, Green Beans, Cherry tomatoes, Tomatoes and “Half” items: Salad turnips, English Cucumber, Garlic Scapes, Cilantro, Basil, Radishes, Kohlrabi bulb and Green Onion bunches.

Broccoli (Choice item): Store in a loose plastic bag in the refrigerator. Peeling the stems with a pairing knife is a great way to make the stems more tender. My go-to method of cooking broccoli is to quickly peel the main stem and then separate the head of broccoli into “trees” and cook (blanch) in salted- boiling water for 1 minute, then drain well, pat dry and roast on a cookie sheet with olive oil salt and pepper (and I often add a little savory BBQ rub seasoning) at 425F, for 10 to 15 minutes until broccoli is cooked to the desired doneness. Here’s a couple of recipe ideas: Broccoli Salad, Roasted Broccoli and Sweet Potatoes Miso Bowl, Beef and Broccoli stir-fry, and Roasted Broccoli. Broccoli can be paired with leeks as in this Potato, Leek and Broccoli Soup.

Salad mix (Choice Item): Store in plastic bag in the refrigerator. Wash before eating, and dry well. For salad inspiration, look at this: Mesclun Salad with goat cheese, or Chart of Salad Toppings Combinations.

Carrots (Choice Item): Storage suggestion: Separate the tops from the roots, and store separately in the fridge. The tops can be stored in a plastic bag. Place carrots in a containers with lid and cover completely in water. Keep container in the refrigerator, changing the water ever 4-5 days. Carrot top soup is a great way to use the tops (and this recipe uses some carrots also). In addition to just eating raw carrot sticks, carrots can also be roasted, as in this wonderful Roasted Cumin-Lime Carrots recipe.

Kale (Choice Item): store in plastic bag in refrigerator.  Serving suggestions: Add to smoothies, Fall Kale salad , Cookie+ Kate’s Kale Salad with an amazing dressing,  Zuppa Tuscana soup (I usually add a can of tomatoes to this soup and sometimes kidney beans), Kale Pesto (this recipe is served with pasta and roasted butternut squash) and Kale and Butternut squash frittata. To preserve: wash kale, cut off the stems, blanch in boiling water for 30 seconds, then cool in an ice bath, drain well and freeze. Frozen kale can be used in soups, added to casseroles, pasta dishes, or anything that uses cooked kale.

Napa Cabbage (Choice Item): store in fridge in a plastic bag. Our favorite way to prepare is to simply chop the napa cabbage into uniform sized pieces (I prefer about 1 inch pieces), lightly toss with olive oil and salt and pepper and roast in a single layer at 425F until the cabbage in tender crisp and some of the edges are slightly browned. Can be stir fried, roasted, made into salad or made into Kimchi (a Korean speciality, spicy fermented cabbage). Kimchi is one of the best ways to preserve cabbage.

Green Beans (Choice item): store in plastic bag in refrigerator. Basic cooking instructions: trim the stem end off and leave beans whole or snap into shorter pieces. Heat a pot of salted water to boiling, add beans, and boil 2 to 4 minutes, until almost tender- crisp. Drain beans very well (if you will be finishing the beans later, cool the bean beans to prevent further cooking, beans can also be frozen at this point). Heat butter and olive oil in a skillet (about 1 T each, can be increased or decreased to taste) over medium heat, add beans and salt and pepper to taste, and stir until tender, toward the end of cooking add 1 or 2 cloves garlic (chopped) if desired. Additions: crumbled bacon, toasted slivered almonds, stirred into the beans after cooking. Also, these Roasted Green Beans are great.

Summer squash, patty pan, yellow squash and zucchini (Choice Item): store in plastic bag in refrigerator. Yellow squash nearly interchangeable with zucchini and is great raw or sautéed, grilled, or baked into zucchini bread (my kids favorite way to eat zucchini!). Raw zucchini/ squash makes a fresh, flavorful salad as in this: Summer Squash Salad with Lemon Citronette. Zucchini (sliced and broiled or pan fried) can take the place of pasta in lasagna. If you want more ideas, you can try Baked Zucchini Fries, Zucchini Fritters  or Chocolate Zucchini Bread or these main dishes Baked Penne with Roasted Vegetables (this is a great recipe to use a lot of vegetables, including zucchini, yellow squash, eggplant, peppers, onions and garlic),  Cheesy Zucchini Casserole (which we make with shredded sharp cheddar, instead of Velvetta). Here’s a couple other zucchini recipes, recommended by CSA members: Curried Zucchini Soup, Zucchini Tots, Sauteed Zucchini with Cherry Tomatoes (don’t overcook the zucchini!), and Zucchini Chocolate Rum Cake. To preserve: Zucchini or Yellow squash can be shredded and frozen to use in Zucchini bread recipes.

Cucumber (HALF-Choice Item): store in plastic bag in refrigerator (our cucumbers are not waxed, so will lose moisture and become rubbery if not wrapped). Recipe Ideas: Cucumber infused Water, Smoothies with Cucumbers, Cucumber Salads: Creamy Cucumber Salad with Greek Yogurt and Dill, Cucumber Salad with Garlic and Ginger and even Stir-fried Cucumbers! Pair with tomatoes in an Israeli Salad, Cucumber, Tomato, and Avocado Salad, Greek Salad and Panzanella Salad. Cucumbers are the base for the Mediterranean sauce, Tzatziki. Cold Cucumber Soup is also a refreshing way to use cucumbers.

Radishes (HALF-Choice Item): Store in plastic bag in refrigerator. Crisp radishes in ice water. Sliced radishes add great flavor to salads. You can also just eat them straight with butter and a sprinkle of salt. There are many variations of radish salads, here are a couple: Radish and Mint Salad , Smitten Kitchen’s chopped salad,  and Radish, Cucumber and Orange Salad. Radishes are milder when roasted or cooked. I cut radishes in half and toss with a little olive oil, salt and pepper and roast at 425F until tender crisp (they can be roasted alongside sweet potatoes or carrots for a nice flavor and color combination).

Green Onions (HALF-Choice Item): Store in plastic bag in the refrigerator. Use in lots of Chinese/ other asian recipes (General Tso’s chicken and Korean beef are two Redfearn favorites) chicken salad, egg salad, salad dressing to name a few.

Cilantro (HALF-Choice Item): Wrap cilantro in a damp paper towel and then put it in a plastic bag in refrigerator. Alternatively, place in a  jar of water (like cut flowers) loosely covered with a plastic bag in the refrigerator.

Kohlrabi (HALF-Choice Item): Both the leaves and the bulbous stem (the round part) are edible. The bulbous part can last for a couple weeks in the fridge, but the greens should be use within a couple days, both should be stored in plastic bags in the refrigerator . The bulb should be peeled by cutting off a thin slice on the top and bottom of the bulb and using a paring knife to cut the skin off the kohlrabi bulb.Here is a link with recipes using the kohlrabi bulb and greens, including one of our favorites, the kohlrabi patties: Kohlrabi Recipes. A simple preparation of kohlrabi is Butter- braised Kohlrabi: Peel kohlrabi, and thinly slice (1/8 to 1/4 inch thick) and cook in a skillet with butter and olive oil and salt and pepper, add about 1/2 cup of chicken broth, cover the skillet and cook, stirring occasionally, until tender. Optional: Cream can be added at the end. Eaten raw, kohlrabi is fresh, crisp, and the ideal ingredient for a summer slaw, such as this Kohlrabi and Carrot slaw or in this excellent Kohlrabi- Apple Salad!

Garlic Scapes (HALF-Choice Item): Store in plastic bag in the refrigerator. Garlic Scapes are the flower bud of the garlic plant. The bud is removed to encourage the bulbs to thicken up. Scapes taste just like garlic. They can be used the same way as garlic in nearly any recipe. On thicker scapes, snap off the woody end (in the same way you would snap asparagus). Try them in a sauté, roasted, pickled, added to soups, and more. The most tender tops of the stem and the buds are delicious chopped up raw. To preserve: Chop the scapes in a food processor, add to jars and cover with olive oil. Save this in the fridge for up to a year, sometimes add more oil to keep it covered. Use on salads, baste on meats and vegetables for grilling, garlic bread, anything your imagination can think of. You can also freeze cubes of this in a ice cube tray then put in a zip lock bag and keep frozen.

A site highlighting many ways to serve garlic scapes; including a garlic scape pesto recipe: What to do with Garlic Scapes (Note: my family made the Garlic Scape Pesto from this link, using sunflower seeds instead of pine nuts, and it was wonderful (and very garlicky!).

Garlic Scape and White Bean Hummus

1/3 cup sliced scapes
1 T lemon juice
1/2 tsp sea salt
ground black pepper
1 can (15 oz.) cannelloni beans, rinsed and drained
1/4 cup olive oil

In a food processor, process scapes with lemon juice, salt and pepper until finely chopped. Add beans and process to a rough puree. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 T water, or more, until mixture is the consistency of a dip.

If you would like more recipe ideas, I have a pinterest board devoted to CSA vegetable recipes:  http://www.pinterest.com/sheriredfearn/csa-veggies-recipes/

For the 2nd week of the CSA main season, members with Basic shares will be able to choose 5 items each week and members with Premium will be able to choose 8 items each week. The produce available for the Week 2 are: Sugar Snap Peas (Monday only), Broccoli, Cauliflower, Spring Salad Mix, Carrot bunches with tops, Zucchini/ Yellow Squash, Curly Kale, Swiss Chard,  Napa Cabbage, Baby Arugula, Green Beans, Cherry tomatoes, Tomatoes and “Half” items: Salad turnips, English Cucumber, Garlic Scapes, Cilantro, Basil, Radishes, Kohlrabi bulb and Green Onion bunches.

Broccoli (Choice item): Store in a loose plastic bag in the refrigerator. Peeling the stems with a pairing knife is a great way to make the stems more tender. My go-to method of cooking broccoli is to quickly peel the main stem and then separate the head of broccoli into “trees” and cook (blanch) in salted- boiling water for 1 minute, then drain well, pat dry and roast on a cookie sheet with olive oil salt and pepper (and I often add a little savory BBQ rub seasoning) at 425F, for 10 to 15 minutes until broccoli is cooked to the desired doneness. Here’s a couple of recipe ideas: Broccoli Salad, Roasted Broccoli and Sweet Potatoes Miso Bowl, Beef and Broccoli stir-fry, and Roasted Broccoli. Broccoli can be paired with leeks as in this Potato, Leek and Broccoli Soup.

Sugar Snap Peas (Choice Item): Store in plastic bag in the refrigerator. Peel off the strings on the sugar snap peas before eating or cooking. Sugar snap peas are great raw or barely cooked. Try Stir-fried Sugar Snap Peas or Sugar Snap Peas with orange-ginger dressing.

Salad mix (Choice Item): Store in plastic bag in the refrigerator. Wash before eating, and dry well. For salad inspiration, look at this: Mesclun Salad with goat cheese, or Chart of Salad Toppings Combinations.

Carrots (Choice Item): Storage suggestion: Separate the tops from the roots, and store separately in the fridge. The tops can be stored in a plastic bag. Place carrots in a containers with lid and cover completely in water. Keep container in the refrigerator, changing the water ever 4-5 days. Carrot top soup is a great way to use the tops (and this recipe uses some carrots also). In addition to just eating raw carrot sticks, carrots can also be roasted, as in this wonderful Roasted Cumin-Lime Carrots recipe.

Kale (Choice Item): store in plastic bag in refrigerator.  Serving suggestions: Add to smoothies, Fall Kale salad , Cookie+ Kate’s Kale Salad with an amazing dressing,  Zuppa Tuscana soup (I usually add a can of tomatoes to this soup and sometimes kidney beans), Kale Pesto (this recipe is served with pasta and roasted butternut squash) and Kale and Butternut squash frittata. To preserve: wash kale, cut off the stems, blanch in boiling water for 30 seconds, then cool in an ice bath, drain well and freeze. Frozen kale can be used in soups, added to casseroles, pasta dishes, or anything that uses cooked kale.

Napa Cabbage (Choice Item): store in fridge in a plastic bag. Our favorite way to prepare is to simply chop the napa cabbage into uniform sized pieces (I prefer about 1 inch pieces), lightly toss with olive oil and salt and pepper and roast in a single layer at 425F until the cabbage in tender crisp and some of the edges are slightly browned. Can be stir fried, roasted, made into salad or made into Kimchi (a Korean speciality, spicy fermented cabbage). Kimchi is one of the best ways to preserve cabbage.

Green Beans (Choice item): store in plastic bag in refrigerator. Basic cooking instructions: trim the stem end off and leave beans whole or snap into shorter pieces. Heat a pot of salted water to boiling, add beans, and boil 2 to 4 minutes, until almost tender- crisp. Drain beans very well (if you will be finishing the beans later, cool the bean beans to prevent further cooking, beans can also be frozen at this point). Heat butter and olive oil in a skillet (about 1 T each, can be increased or decreased to taste) over medium heat, add beans and salt and pepper to taste, and stir until tender, toward the end of cooking add 1 or 2 cloves garlic (chopped) if desired. Additions: crumbled bacon, toasted slivered almonds, stirred into the beans after cooking. Also, these Roasted Green Beans are great.

Summer squash, patty pan, yellow squash and zucchini (Choice Item): store in plastic bag in refrigerator. Yellow squash nearly interchangeable with zucchini and is great raw or sautéed, grilled, or baked into zucchini bread (my kids favorite way to eat zucchini!). Raw zucchini/ squash makes a fresh, flavorful salad as in this: Summer Squash Salad with Lemon Citronette. Zucchini (sliced and broiled or pan fried) can take the place of pasta in lasagna. If you want more ideas, you can try Baked Zucchini Fries, Zucchini Fritters  or Chocolate Zucchini Bread or these main dishes Baked Penne with Roasted Vegetables (this is a great recipe to use a lot of vegetables, including zucchini, yellow squash, eggplant, peppers, onions and garlic),  Cheesy Zucchini Casserole (which we make with shredded sharp cheddar, instead of Velvetta). Here’s a couple other zucchini recipes, recommended by CSA members: Curried Zucchini Soup, Zucchini Tots, Sauteed Zucchini with Cherry Tomatoes (don’t overcook the zucchini!), and Zucchini Chocolate Rum Cake. To preserve: Zucchini or Yellow squash can be shredded and frozen to use in Zucchini bread recipes.

Cucumber (HALF-Choice Item): store in plastic bag in refrigerator (our cucumbers are not waxed, so will lose moisture and become rubbery if not wrapped). Recipe Ideas: Cucumber infused Water, Smoothies with Cucumbers, Cucumber Salads: Creamy Cucumber Salad with Greek Yogurt and Dill, Cucumber Salad with Garlic and Ginger and even Stir-fried Cucumbers! Pair with tomatoes in an Israeli Salad, Cucumber, Tomato, and Avocado Salad, Greek Salad and Panzanella Salad. Cucumbers are the base for the Mediterranean sauce, Tzatziki. Cold Cucumber Soup is also a refreshing way to use cucumbers.

Radishes (HALF-Choice Item): Store in plastic bag in refrigerator. Crisp radishes in ice water. Sliced radishes add great flavor to salads. You can also just eat them straight with butter and a sprinkle of salt. There are many variations of radish salads, here are a couple: Radish and Mint Salad , Smitten Kitchen’s chopped salad,  and Radish, Cucumber and Orange Salad. Radishes are milder when roasted or cooked. I cut radishes in half and toss with a little olive oil, salt and pepper and roast at 425F until tender crisp (they can be roasted alongside sweet potatoes or carrots for a nice flavor and color combination).

Green Onions (HALF-Choice Item): Store in plastic bag in the refrigerator. Use in lots of Chinese/ other asian recipes (General Tso’s chicken and Korean beef are two Redfearn favorites) chicken salad, egg salad, salad dressing to name a few.

Cilantro (HALF-Choice Item): Wrap cilantro in a damp paper towel and then put it in a plastic bag in refrigerator. Alternatively, place in a  jar of water (like cut flowers) loosely covered with a plastic bag in the refrigerator.

Kohlrabi (HALF-Choice Item): Both the leaves and the bulbous stem (the round part) are edible. The bulbous part can last for a couple weeks in the fridge, but the greens should be use within a couple days, both should be stored in plastic bags in the refrigerator . The bulb should be peeled by cutting off a thin slice on the top and bottom of the bulb and using a paring knife to cut the skin off the kohlrabi bulb.Here is a link with recipes using the kohlrabi bulb and greens, including one of our favorites, the kohlrabi patties: Kohlrabi Recipes. A simple preparation of kohlrabi is Butter- braised Kohlrabi: Peel kohlrabi, and thinly slice (1/8 to 1/4 inch thick) and cook in a skillet with butter and olive oil and salt and pepper, add about 1/2 cup of chicken broth, cover the skillet and cook, stirring occasionally, until tender. Optional: Cream can be added at the end. Eaten raw, kohlrabi is fresh, crisp, and the ideal ingredient for a summer slaw, such as this Kohlrabi and Carrot slaw or in this excellent Kohlrabi- Apple Salad!

Garlic Scapes (HALF-Choice Item): Store in plastic bag in the refrigerator. Garlic Scapes are the flower bud of the garlic plant. The bud is removed to encourage the bulbs to thicken up. Scapes taste just like garlic. They can be used the same way as garlic in nearly any recipe. On thicker scapes, snap off the woody end (in the same way you would snap asparagus). Try them in a sauté, roasted, pickled, added to soups, and more. The most tender tops of the stem and the buds are delicious chopped up raw. To preserve: Chop the scapes in a food processor, add to jars and cover with olive oil. Save this in the fridge for up to a year, sometimes add more oil to keep it covered. Use on salads, baste on meats and vegetables for grilling, garlic bread, anything your imagination can think of. You can also freeze cubes of this in a ice cube tray then put in a zip lock bag and keep frozen.

A site highlighting many ways to serve garlic scapes; including a garlic scape pesto recipe: What to do with Garlic Scapes (Note: my family made the Garlic Scape Pesto from this link, using sunflower seeds instead of pine nuts, and it was wonderful (and very garlicky!).

Garlic Scape and White Bean Hummus

1/3 cup sliced scapes
1 T lemon juice
1/2 tsp sea salt
ground black pepper
1 can (15 oz.) cannelloni beans, rinsed and drained
1/4 cup olive oil

In a food processor, process scapes with lemon juice, salt and pepper until finely chopped. Add beans and process to a rough puree. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 T water, or more, until mixture is the consistency of a dip.

If you would like more recipe ideas, I have a pinterest board devoted to CSA vegetable recipes:  http://www.pinterest.com/sheriredfearn/csa-veggies-recipes/

For the 1st week of the CSA main season, members with Basic shares will be able to choose 5 items each week and members with Premium will be able to choose 8 items each week. The produce available for the Week 1 are: Sugar Snap Peas, Broccoli, Cauliflower, Spring Salad Mix, Carrot bunches with tops, Zucchini/ Yellow Squash, Curly Kale, Swiss Chard,  Napa Cabbage, Baby Arugula and Cherry tomatoes and “Half” items: English Cucumber, Garlic Scapes, Cilantro, Radishes, Kohlrabi bulb and Green Onion bunches.

Broccoli (Choice item): Store in a loose plastic bag in the refrigerator. Peeling the stems with a pairing knife is a great way to make the stems more tender. My go-to method of cooking broccoli is to quickly peel the main stem and then separate the head of broccoli into “trees” and cook (blanch) in salted- boiling water for 1 minute, then drain well, pat dry and roast on a cookie sheet with olive oil salt and pepper (and I often add a little savory BBQ rub seasoning) at 425F, for 10 to 15 minutes until broccoli is cooked to the desired doneness. Here’s a couple of recipe ideas: Broccoli Salad, Roasted Broccoli and Sweet Potatoes Miso Bowl, Beef and Broccoli stir-fry, and Roasted Broccoli. Broccoli can be paired with leeks as in this Potato, Leek and Broccoli Soup.

Sugar Snap Peas (Choice Item): Store in plastic bag in the refrigerator. Peel off the strings on the sugar snap peas before eating or cooking. Sugar snap peas are great raw or barely cooked. Try Stir-fried Sugar Snap Peas or Sugar Snap Peas with orange-ginger dressing.

Salad mix (Choice Item): Store in plastic bag in the refrigerator. Wash before eating, and dry well. For salad inspiration, look at this: Mesclun Salad with goat cheese, or Chart of Salad Toppings Combinations.

Carrots (Choice Item): Storage suggestion: Separate the tops from the roots, and store separately in the fridge. The tops can be stored in a plastic bag. Place carrots in a containers with lid and cover completely in water. Keep container in the refrigerator, changing the water ever 4-5 days. Carrot top soup is a great way to use the tops (and this recipe uses some carrots also). In addition to just eating raw carrot sticks, carrots can also be roasted, as in this wonderful Roasted Cumin-Lime Carrots recipe.

Kale (Choice Item): store in plastic bag in refrigerator.  Serving suggestions: Add to smoothies, Fall Kale salad , Cookie+ Kate’s Kale Salad with an amazing dressing,  Zuppa Tuscana soup (I usually add a can of tomatoes to this soup and sometimes kidney beans), Kale Pesto (this recipe is served with pasta and roasted butternut squash) and Kale and Butternut squash frittata. To preserve: wash kale, cut off the stems, blanch in boiling water for 30 seconds, then cool in an ice bath, drain well and freeze. Frozen kale can be used in soups, added to casseroles, pasta dishes, or anything that uses cooked kale.

Napa Cabbage (Choice Item): store in fridge in a plastic bag. Our favorite way to prepare is to simply chop the napa cabbage into uniform sized pieces (I prefer about 1 inch pieces), lightly toss with olive oil and salt and pepper and roast in a single layer at 425F until the cabbage in tender crisp and some of the edges are slightly browned. Can be stir fried, roasted, made into salad or made into Kimchi (a Korean speciality, spicy fermented cabbage). Kimchi is one of the best ways to preserve cabbage.

Summer squash, patty pan, yellow squash and zucchini (Choice Item, 3 squash or a box will count as one item): store in plastic bag in refrigerator. Yellow squash nearly interchangeable with zucchini and is great raw or sautéed, grilled, or baked into zucchini bread (my kids favorite way to eat zucchini!). Raw zucchini/ squash makes a fresh, flavorful salad as in this: Summer Squash Salad with Lemon Citronette. Zucchini (sliced and broiled or pan fried) can take the place of pasta in lasagna. If you want more ideas, you can try Baked Zucchini Fries, Zucchini Fritters  or Chocolate Zucchini Bread or these main dishes Baked Penne with Roasted Vegetables (this is a great recipe to use a lot of vegetables, including zucchini, yellow squash, eggplant, peppers, onions and garlic),  Cheesy Zucchini Casserole (which we make with shredded sharp cheddar, instead of Velvetta). Here’s a couple other zucchini recipes, recommended by CSA members: Curried Zucchini Soup, Zucchini Tots, Sauteed Zucchini with Cherry Tomatoes (don’t overcook the zucchini!), and Zucchini Chocolate Rum Cake. To preserve: Zucchini or Yellow squash can be shredded and frozen to use in Zucchini bread recipes.

Cucumber (each is a HALF-Choice Item): store in plastic bag in refrigerator (our cucumbers are not waxed, so will lose moisture and become rubbery if not wrapped). Recipe Ideas: Cucumber infused Water, Smoothies with Cucumbers, Cucumber Salads: Creamy Cucumber Salad with Greek Yogurt and Dill, Cucumber Salad with Garlic and Ginger and even Stir-fried Cucumbers! Pair with tomatoes in an Israeli Salad, Cucumber, Tomato, and Avocado Salad, Greek Salad and Panzanella Salad. Cucumbers are the base for the Mediterranean sauce, Tzatziki. Cold Cucumber Soup is also a refreshing way to use cucumbers.

Radishes (HALF-Choice Item): Store in plastic bag in refrigerator. Crisp radishes in ice water. Sliced radishes add great flavor to salads. You can also just eat them straight with butter and a sprinkle of salt. There are many variations of radish salads, here are a couple: Radish and Mint Salad , Smitten Kitchen’s chopped salad,  and Radish, Cucumber and Orange Salad. Radishes are milder when roasted or cooked. I cut radishes in half and toss with a little olive oil, salt and pepper and roast at 425F until tender crisp (they can be roasted alongside sweet potatoes or carrots for a nice flavor and color combination).

Green Onions (HALF-Choice Item): Store in plastic bag in the refrigerator. Use in lots of Chinese/ other asian recipes (General Tso’s chicken and Korean beef are two Redfearn favorites) chicken salad, egg salad, salad dressing to name a few.

Cilantro (HALF-Choice Item): Wrap cilantro in a damp paper towel and then put it in a plastic bag in refrigerator. Alternatively, place in a  jar of water (like cut flowers) loosely covered with a plastic bag in the refrigerator.

Kohlrabi (HALF-Choice Item): Both the leaves and the bulbous stem (the round part) are edible. The bulbous part can last for a couple weeks in the fridge, but the greens should be use within a couple days, both should be stored in plastic bags in the refrigerator . The bulb should be peeled by cutting off a thin slice on the top and bottom of the bulb and using a paring knife to cut the skin off the kohlrabi bulb.Here is a link with recipes using the kohlrabi bulb and greens, including one of our favorites, the kohlrabi patties: Kohlrabi Recipes. A simple preparation of kohlrabi is Butter- braised Kohlrabi: Peel kohlrabi, and thinly slice (1/8 to 1/4 inch thick) and cook in a skillet with butter and olive oil and salt and pepper, add about 1/2 cup of chicken broth, cover the skillet and cook, stirring occasionally, until tender. Optional: Cream can be added at the end. Eaten raw, kohlrabi is fresh, crisp, and the ideal ingredient for a summer slaw, such as this Kohlrabi and Carrot slaw or in this excellent Kohlrabi- Apple Salad!

Garlic Scapes (HALF-Choice Item): Store in plastic bag in the refrigerator. Garlic Scapes are the flower bud of the garlic plant. The bud is removed to encourage the bulbs to thicken up. Scapes taste just like garlic. They can be used the same way as garlic in nearly any recipe. On thicker scapes, snap off the woody end (in the same way you would snap asparagus). Try them in a sauté, roasted, pickled, added to soups, and more. The most tender tops of the stem and the buds are delicious chopped up raw. To preserve: Chop the scapes in a food processor, add to jars and cover with olive oil. Save this in the fridge for up to a year, sometimes add more oil to keep it covered. Use on salads, baste on meats and vegetables for grilling, garlic bread, anything your imagination can think of. You can also freeze cubes of this in a ice cube tray then put in a zip lock bag and keep frozen.

A site highlighting many ways to serve garlic scapes; including a garlic scape pesto recipe: What to do with Garlic Scapes (Note: my family made the Garlic Scape Pesto from this link, using sunflower seeds instead of pine nuts, and it was wonderful (and very garlicky!).

Garlic Scape and White Bean Hummus

1/3 cup sliced scapes
1 T lemon juice
1/2 tsp sea salt
ground black pepper
1 can (15 oz.) cannelloni beans, rinsed and drained
1/4 cup olive oil

In a food processor, process scapes with lemon juice, salt and pepper until finely chopped. Add beans and process to a rough puree. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 T water, or more, until mixture is the consistency of a dip.

If you would like more recipe ideas, I have a pinterest board devoted to CSA vegetable recipes:  http://www.pinterest.com/sheriredfearn/csa-veggies-recipes/

For the 4th week of the CSA extended season, members may choose all four items of produce for their CSA share. The produce available for the Extended Season, Week 4 are: Sugar Snap Peas, Broccoli, Strawberries, Spring Salad Mix, Carrot bunches with tops, Curly Kale, Red Russian Kale, Swiss Chard, Bok Choy, Stir fry greens, Napa Cabbage and “Half” items: Garlic Scapes, Cilantro, Radishes, Kohlrabi bulb and Green Onion bunches.

Broccoli (Choice item): Store in a loose plastic bag in the refrigerator. Peeling the stems with a pairing knife is a great way to make the stems more tender. My go-to method of cooking broccoli is to quickly peel the main stem and then separate the head of broccoli into “trees” and cook (blanch) in salted- boiling water for 1 minute, then drain well, pat dry and roast on a cookie sheet with olive oil salt and pepper (and I often add a little savory BBQ rub seasoning) at 425F, for 10 to 15 minutes until broccoli is cooked to the desired doneness. Here’s a couple of recipe ideas: Broccoli Salad, Roasted Broccoli and Sweet Potatoes Miso Bowl, Beef and Broccoli stir-fry, and Roasted Broccoli. Broccoli can be paired with leeks as in this Potato, Leek and Broccoli Soup.

Sugar Snap Peas (Choice Item): Store in plastic bag in the refrigerator. Peel off the strings on the sugar snap peas before eating or cooking. Sugar snap peas are great raw or barely cooked. Try Stir-fried Sugar Snap Peas or Sugar Snap Peas with orange-ginger dressing.

Salad mix (Choice Item): Store in plastic bag in the refrigerator. Wash before eating, and dry well. For salad inspiration, look at this: Mesclun Salad with goat cheese, or Chart of Salad Toppings Combinations.

Carrots (Choice Item): Storage suggestion: Separate the tops from the roots, and store separately in the fridge. The tops can be stored in a plastic bag. Place carrots in a containers with lid and cover completely in water. Keep container in the refrigerator, changing the water ever 4-5 days. Carrot top soup is a great way to use the tops (and this recipe uses some carrots also). In addition to just eating raw carrot sticks, carrots can also be roasted, as in this wonderful Roasted Cumin-Lime Carrots recipe.

Strawberries (Choice Item): store in carton in refrigerator.

Kale (Choice Item): store in plastic bag in refrigerator.  Serving suggestions: Add to smoothies, Fall Kale salad , Cookie+ Kate’s Kale Salad with an amazing dressing,  Zuppa Tuscana soup (I usually add a can of tomatoes to this soup and sometimes kidney beans), Kale Pesto (this recipe is served with pasta and roasted butternut squash) and Kale and Butternut squash frittata. To preserve: wash kale, cut off the stems, blanch in boiling water for 30 seconds, then cool in an ice bath, drain well and freeze. Frozen kale can be used in soups, added to casseroles, pasta dishes, or anything that uses cooked kale.

Bok Choy (Choice Item): Store in plastic bag in the refrigerator. Here is a basic bok choy recipe with great instructions: Stir-fried Bok Choy . Cooked (leftover) Bok Choy can be added to fried rice. Bok Choy can also be cooked and used inside egg rolls (I just followed the instructions on the back of the package of egg roll wrappers). Bok Choy can also be grilled, as in this Grilled Baby Bok Choy with Miso butter! Bok choy can be sliced and added to soups during the last few minutes of cooking.If you would rather eat bok choy raw; it can be chopped and dressed with an asian- style dressing: Bok Choy Salad

Stir-fry greens mix (Choice item): Store in plastic bag in refrigerator, use within a couple days. This greens mix contains a variety of nutritious cabbage family greens including Mizuna, baby Red Russian Kale and Tatsoi. Basic cooking instructions: wash and spin dry, slice or chop greens, heat oil (olive or vegetable) over medium-high heat. Gradually add chopped greens, stirring to just wilt.  Season with salt and pepper.  Variations: add chopped garlic when you add the greens. Top the cooked greens with a fried egg(s). Here’s a detailed sir-fried greens recipe. Our family’s favorite way to enjoy stir-fry greens is alongside Korean Beef on a bowl of rice, topped with a fried egg. This recipe for Greens cooked with tomatoes and topped with eggs has helped many people enjoy greens. It is a highly adaptable recipe, and can be used with nearly any type of leafy cooking green, from spicy mustards to mellow chard.

Napa Cabbage (Choice Item): store in fridge in a plastic bag. Our favorite way to prepare is to simply chop the napa cabbage into uniform sized pieces (I prefer about 1 inch pieces), lightly toss with olive oil and salt and pepper and roast in a single layer at 425F until the cabbage in tender crisp and some of the edges are slightly browned. Can be stir fried, roasted, made into salad or made into Kimchi (a Korean speciality, spicy fermented cabbage). Kimchi is one of the best ways to preserve cabbage.

Cucumber (each is a HALF-Choice Item): Store in plastic bag in refrigerator.

Radishes (HALF-Choice Item): Store in plastic bag in refrigerator. Crisp radishes in ice water. Sliced radishes add great flavor to salads. You can also just eat them straight with butter and a sprinkle of salt. There are many variations of radish salads, here are a couple: Radish and Mint Salad , Smitten Kitchen’s chopped salad,  and Radish, Cucumber and Orange Salad. Radishes are milder when roasted or cooked. I cut radishes in half and toss with a little olive oil, salt and pepper and roast at 425F until tender crisp (they can be roasted alongside sweet potatoes or carrots for a nice flavor and color combination).

Green Onions (HALF-Choice Item): Store in plastic bag in the refrigerator. Use in lots of Chinese/ other asian recipes (General Tso’s chicken and Korean beef are two Redfearn favorites) chicken salad, egg salad, salad dressing to name a few.

Cilantro (HALF-Choice Item): Wrap cilantro in a damp paper towel and then put it in a plastic bag in refrigerator. Alternatively, place in a  jar of water (like cut flowers) loosely covered with a plastic bag in the refrigerator.

Kohlrabi (HALF-Choice Item): Both the leaves and the bulbous stem (the round part) are edible. The bulbous part can last for a couple weeks in the fridge, but the greens should be use within a couple days, both should be stored in plastic bags in the refrigerator . The bulb should be peeled by cutting off a thin slice on the top and bottom of the bulb and using a paring knife to cut the skin off the kohlrabi bulb.Here is a link with recipes using the kohlrabi bulb and greens, including one of our favorites, the kohlrabi patties: Kohlrabi Recipes. A simple preparation of kohlrabi is Butter- braised Kohlrabi: Peel kohlrabi, and thinly slice (1/8 to 1/4 inch thick) and cook in a skillet with butter and olive oil and salt and pepper, add about 1/2 cup of chicken broth, cover the skillet and cook, stirring occasionally, until tender. Optional: Cream can be added at the end. Eaten raw, kohlrabi is fresh, crisp, and the ideal ingredient for a summer slaw, such as this Kohlrabi and Carrot slaw or in this excellent Kohlrabi- Apple Salad!

Garlic Scapes (HALF-Choice Item): Store in plastic bag in the refrigerator. Garlic Scapes are the flower bud of the garlic plant. The bud is removed to encourage the bulbs to thicken up. Scapes taste just like garlic. They can be used the same way as garlic in nearly any recipe. On thicker scapes, snap off the woody end (in the same way you would snap asparagus). Try them in a sauté, roasted, pickled, added to soups, and more. The most tender tops of the stem and the buds are delicious chopped up raw. To preserve: Chop the scapes in a food processor, add to jars and cover with olive oil. Save this in the fridge for up to a year, sometimes add more oil to keep it covered. Use on salads, baste on meats and vegetables for grilling, garlic bread, anything your imagination can think of. You can also freeze cubes of this in a ice cube tray then put in a zip lock bag and keep frozen.

A site highlighting many ways to serve garlic scapes; including a garlic scape pesto recipe: What to do with Garlic Scapes (Note: my family made the Garlic Scape Pesto from this link, using sunflower seeds instead of pine nuts, and it was wonderful (and very garlicky!).

Garlic Scape and White Bean Hummus

1/3 cup sliced scapes
1 T lemon juice
1/2 tsp sea salt
ground black pepper
1 can (15 oz.) cannelloni beans, rinsed and drained
1/4 cup olive oil

In a food processor, process scapes with lemon juice, salt and pepper until finely chopped. Add beans and process to a rough puree. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 T water, or more, until mixture is the consistency of a dip.

If you would like more recipe ideas, I have a pinterest board devoted to CSA vegetable recipes:  http://www.pinterest.com/sheriredfearn/csa-veggies-recipes/

For the 3rd week of the CSA extended season, members may choose all four items of produce for their CSA share. The produce available for the Extended Season, Week 3 are: Strawberries, Spring Salad Mix, Carrot bunches with tops, Curly Kale, Red Russian Kale, Swiss Chard, Bok Choy, Stir fry greens, Napa Cabbage and “Half” items: Garlic Scapes, Cilantro, Radishes, Kohlrabi bulb and Green Onion bunches.

Salad mix (Choice Item): Store in plastic bag in the refrigerator. Wash before eating, and dry well. For salad inspiration, look at this: Mesclun Salad with goat cheese, or Chart of Salad Toppings Combinations.

Carrots (Choice Item): Storage suggestion: Separate the tops from the roots, and store separately in the fridge. The tops can be stored in a plastic bag. Place carrots in a containers with lid and cover completely in water. Keep container in the refrigerator, changing the water ever 4-5 days. Carrot top soup is a great way to use the tops (and this recipe uses some carrots also). In addition to just eating raw carrot sticks, carrots can also be roasted, as in this wonderful Roasted Cumin-Lime Carrots recipe.

Strawberries (Choice Item): store in carton in refrigerator.

Kale (Choice Item): store in plastic bag in refrigerator.  Serving suggestions: Add to smoothies, Fall Kale salad , Cookie+ Kate’s Kale Salad with an amazing dressing,  Zuppa Tuscana soup (I usually add a can of tomatoes to this soup and sometimes kidney beans), Kale Pesto (this recipe is served with pasta and roasted butternut squash) and Kale and Butternut squash frittata. To preserve: wash kale, cut off the stems, blanch in boiling water for 30 seconds, then cool in an ice bath, drain well and freeze. Frozen kale can be used in soups, added to casseroles, pasta dishes, or anything that uses cooked kale.

Bok Choy (Choice Item): Store in plastic bag in the refrigerator. Here is a basic bok choy recipe with great instructions: Stir-fried Bok Choy . Cooked (leftover) Bok Choy can be added to fried rice. Bok Choy can also be cooked and used inside egg rolls (I just followed the instructions on the back of the package of egg roll wrappers). Bok Choy can also be grilled, as in this Grilled Baby Bok Choy with Miso butter! Bok choy can be sliced and added to soups during the last few minutes of cooking.If you would rather eat bok choy raw; it can be chopped and dressed with an asian- style dressing: Bok Choy Salad

Stir-fry greens mix (Choice item): Store in plastic bag in refrigerator, use within a couple days. This greens mix contains a variety of nutritious cabbage family greens including Mizuna, baby Red Russian Kale and Tatsoi. Basic cooking instructions: wash and spin dry, slice or chop greens, heat oil (olive or vegetable) over medium-high heat. Gradually add chopped greens, stirring to just wilt.  Season with salt and pepper.  Variations: add chopped garlic when you add the greens. Top the cooked greens with a fried egg(s). Here’s a detailed sir-fried greens recipe. Our family’s favorite way to enjoy stir-fry greens is alongside Korean Beef on a bowl of rice, topped with a fried egg. This recipe for Greens cooked with tomatoes and topped with eggs has helped many people enjoy greens. It is a highly adaptable recipe, and can be used with nearly any type of leafy cooking green, from spicy mustards to mellow chard.

Napa Cabbage (Choice Item): store in fridge in a plastic bag. Our favorite way to prepare is to simply chop the napa cabbage into uniform sized pieces (I prefer about 1 inch pieces), lightly toss with olive oil and salt and pepper and roast in a single layer at 425F until the cabbage in tender crisp and some of the edges are slightly browned. Can be stir fried, roasted, made into salad or made into Kimchi (a Korean speciality, spicy fermented cabbage). Kimchi is one of the best ways to preserve cabbage.

Radishes (HALF-Choice Item): Store in plastic bag in refrigerator. Crisp radishes in ice water. Sliced radishes add great flavor to salads. You can also just eat them straight with butter and a sprinkle of salt. There are many variations of radish salads, here are a couple: Radish and Mint Salad , Smitten Kitchen’s chopped salad,  and Radish, Cucumber and Orange Salad. Radishes are milder when roasted or cooked. I cut radishes in half and toss with a little olive oil, salt and pepper and roast at 425F until tender crisp (they can be roasted alongside sweet potatoes or carrots for a nice flavor and color combination).

Green Onions (HALF-Choice Item): Store in plastic bag in the refrigerator. Use in lots of Chinese/ other asian recipes (General Tso’s chicken and Korean beef are two Redfearn favorites) chicken salad, egg salad, salad dressing to name a few.

Cilantro (HALF-Choice Item): Wrap cilantro in a damp paper towel and then put it in a plastic bag in refrigerator. Alternatively, place in a  jar of water (like cut flowers) loosely covered with a plastic bag in the refrigerator.

Kohlrabi (HALF-Choice Item): Both the leaves and the bulbous stem (the round part) are edible. The bulbous part can last for a couple weeks in the fridge, but the greens should be use within a couple days, both should be stored in plastic bags in the refrigerator . The bulb should be peeled by cutting off a thin slice on the top and bottom of the bulb and using a paring knife to cut the skin off the kohlrabi bulb.Here is a link with recipes using the kohlrabi bulb and greens, including one of our favorites, the kohlrabi patties: Kohlrabi Recipes. A simple preparation of kohlrabi is Butter- braised Kohlrabi: Peel kohlrabi, and thinly slice (1/8 to 1/4 inch thick) and cook in a skillet with butter and olive oil and salt and pepper, add about 1/2 cup of chicken broth, cover the skillet and cook, stirring occasionally, until tender. Optional: Cream can be added at the end. Eaten raw, kohlrabi is fresh, crisp, and the ideal ingredient for a summer slaw, such as this Kohlrabi and Carrot slaw or in this excellent Kohlrabi- Apple Salad!

Garlic Scapes (HALF-Choice Item): Store in plastic bag in the refrigerator. Garlic Scapes are the flower bud of the garlic plant. The bud is removed to encourage the bulbs to thicken up. Scapes taste just like garlic. They can be used the same way as garlic in nearly any recipe. On thicker scapes, snap off the woody end (in the same way you would snap asparagus). Try them in a sauté, roasted, pickled, added to soups, and more. The most tender tops of the stem and the buds are delicious chopped up raw. To preserve: Chop the scapes in a food processor, add to jars and cover with olive oil. Save this in the fridge for up to a year, sometimes add more oil to keep it covered. Use on salads, baste on meats and vegetables for grilling, garlic bread, anything your imagination can think of. You can also freeze cubes of this in a ice cube tray then put in a zip lock bag and keep frozen.

A site highlighting many ways to serve garlic scapes; including a garlic scape pesto recipe: What to do with Garlic Scapes (Note: my family made the Garlic Scape Pesto from this link, using sunflower seeds instead of pine nuts, and it was wonderful (and very garlicky!).

Garlic Scape and White Bean Hummus

1/3 cup sliced scapes
1 T lemon juice
1/2 tsp sea salt
ground black pepper
1 can (15 oz.) cannelloni beans, rinsed and drained
1/4 cup olive oil

In a food processor, process scapes with lemon juice, salt and pepper until finely chopped. Add beans and process to a rough puree. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 T water, or more, until mixture is the consistency of a dip.

If you would like more recipe ideas, I have a pinterest board devoted to CSA vegetable recipes:  http://www.pinterest.com/sheriredfearn/csa-veggies-recipes/