In the last share, we cut the bell peppers. I don’t like to do this since the peppers need to be used sooner then. But the peppers in the shares were so big we had to for half shares. These ones are the same, but a lot smaller so we left them whole for you […]
These are the same as scallions, however these are some of the beefiest ones I’ve seen. Some look more like mini leeks than green onions.
Ground Cherries are closely related to tomatillos (we had both in the last share). It’s much more obvious with their husks on, but we’ve already de-husked them for you to make them easy to snack on or ready for use. I haven’t tried it, but a CSA Club member mentioned making jam with them which […]
There are some cute little eggplants in the shares this week. We’ve been making caponata (Italian sweet and sour) with our eggplants recently.
The tomatoes this year have been plenty full. These romas are great for cooking with. We like to dice them up, and quickly cook them for a fresh tomato sauce for pasta or bread.
This all white variety of corn look like little pearls. Recently we’ve been adding corn to caponata, ramen, bread salad, fried rice, or just about anything we’re cooking.
Zestar are a University of Minnesota developed variety first introduced in 1999. Early ripening, these also have a great flavor; a nice sweet-tart balance with darker cider-like notes.
We had this melon in shares a few weeks ago. At they time, they were aromatic but not necessarily super sweet. That is not the case now and the sweetness of these is intoxicating.
This is a orange variety of muskmelon that is sweet with earthy notes. It made me think of green tea. Melons are starting to come along now after the July flooding damaged the first planting so expect more in the future.
Summer isn’t the variety, but rather a description of these early season apples. They were actually a surprise to us when we received our delivery since Nichols hadn’t listed them in the shares this week. Either way, we’ll happily take them. My best guess is that they are Jersey Macs but hard to know for […]
Greens offer a nice bit of variety to the “fruit”-heavy shares of peak season (tomatoes, peppers, corn, beans, etc.).
A surprise for summer shares. Radishes are some of the quickest growing crops, but typically do best in cool weather. Because of this, they are usually seasonal to both the spring and fall. These ones are a fun mix of red and purple, and taste somewhat mild.
Edamame are immature and still-green soybeans. We went ahead and steamed these for you all so they are ready to eat. You can eat them out of the shell as-is, cold or quickly warmed up (just salt or season however you’d like). Or shell them and use the beans in a dish.
We had green beans in share 4, all the way back on July 5th. Then I wrote that it would be the first of a lot. The constant rain of July wasn’t great for the green beans though. Finally bouncing back, these green beans are super tasty; surprisingly sweet with a bright, earthy flavor. That […]
The GOAT of spicy peppers. Whenever Nichols includes tomatillos in the shares, they usually sneak a couple jalapeños right in along with them. Because they know.
The small size of fingerlings make them a breeze to use. The smaller ones you don’t even need to cut for a perfect roasting size. The skin on these are still pretty thin so they would be considered ‘new’ and are best kept refrigerated.
Leeks are a top-tier allium. We split them down the middle to best clean them, and then cut them into nice manageable sizes pieces. Like this, they are easier to use than onion or garlic. Simply slice and they’re ready to be the base of flavor in whatever you’re cooking.
These were some of the biggest bell peppers I’ve ever seen. Because of that we went ahead and sliced them for you. This way they are more compact in the refrigerator, easy to snack on (they’re super sweet with fruity notes, so highly recommended), or one cut away from a dice for cooking with.
Compared to the japanese eggplant we had a couple shares back, these are more similar to your typical eggplant but a little rounder with a speckled purple skin. Eggplant is a great carrier of flavor since it readily absorbs any flavorful sauce that it’s cooked in.
Also called ‘St. Edmund’s Pippin’, this apple is an early variety of ‘russeting’ apples. Russeting is the term used for apples that develop a brown-ish yellow color when ripe. Of russeting apples, St. Edmund’s are consider to have some of the best flavor, although are not the best storage apples so enjoy promptly!
You’ve probably heard this called cantaloupe, but cantaloupe is actually a very specific variety of melon that is pretty rare in the U.S.. Nichols generally lists these as ‘varietal melons’ since they grow and distribute more varieties than they’re able to individually name. With the non-orange melons, I can do an okay job of figuring […]
Nichols went hard on the corn in the shares this week, which is great since we love to add corn to just about everything we cook this time of year. With it off the cob, its easy to just toss into a pan with whatever else is cooking (like maybe the peppers). The kernels freeze […]
These are a delicious variety of potato. Blue skinned but with a creamy yellow interior, they’re great for baking, mashing, or roasting. Their skin is still thin though so I would consider them ‘new’ and would recommend keeping them refrigerated.
Psych! No beets in the share this week. Instead we’re going to hold on to them and then when we have a free moment in the near future, we’ll pickle, can, and then return them to you that way (I promise I won’t forget).
Cucumbers galore. We had some pickling cucumbers from the greenhouse at the beginning of the season but now we’re into the abundance of field cucumbers. Make some quick pickles or give lacto-fermentation a try.
In the last share we had standard green bell peppers. This week we have a mix of different colors, some purplish-red and others a red-orange. They definitely taste different, the red ones with a nice fruitiness while the purple ones are pretty mellow.
Nichols went hard on the corn in the shares this week, which is great since we love to add corn to just about everything we cook this time of year. With it off the cob, its easy to just toss into a pan with whatever else is cooking (like maybe the peppers). The kernels freeze […]
This will be the first of many varieties of apples that we will get to enjoy. If you keep the apples in the brown paper bag and store them in the refrigerator, they’ll keep for months which is great since we will be getting a lot. Jersey Mac is a solid utility apple; crisp and […]
(pictured right) ‘Sunset-orange’ is not the variety name, rather just a description of the color of this melon (see orange muskmelon). If I had to take a guess, I’d say this is either Sugar Cube or Charentais. Either way, the flavor is intoxicating. It reminds me of bubblegum and clove. Without a doubt, a highlight […]
This yellow fleshed and netted skinned muskmelon is a fun one. Ananas is the word for ‘pineapple’ in both Italian and French. It’s super easy to figure why its called that as soon as you taste it.
(pictured left) You’ve probably heard this called cantaloupe, but cantaloupe is actually a very specific variety of melon that is pretty rare in the U.S.. Nichols generally lists these as ‘varietal melons’ since they grow and distribute more varieties than they’re able to individually name. With the non-orange melons, I can do an okay job […]
Now with lacey yellow flowers, dill is reappearing in the shares and just in time for an abundance of cucumbers. The stars align.
Mirroring the red onion in the last share, we had spring white onions back in the second share of the season. Now summer onions, these are large but not yet cured to have the papery exterior and so still needing refrigeration. Pungent and zesty, these onions are great roasted, or as a garnish for tacos.
Swiss chard, or more generally, chard, are varieties of beet selected for large stems and broad leaves, rather than large tap roots (beets). The variety of colors is due to betalain pigments, the same that give beets their color. Betalains are water-soluble, so they will fade when cooked.
With dill in the share this week as well, the possibilities for cucumbers are endless. Make some quick pickles or give lacto-fermentation a try.
From On Food and Cooking by Harold McGee: “After their domestication in Mexico (their name comes from the Aztec term for ‘plump fruit,’ tomatl), and a period of European suspicion that lasted into the 19th century, [tomatoes are] eaten all over the world… In the United States they’re second in vegetable popularity only to the […]
Cucumbers and squash are both part of the cucurbit family, which also includes melons. Globally, cucumbers are the second most consumed cucurbit, only behind watermelon. These are sweet and crisp. We’ve been slicing them thinly and dressing with soy sauce, vinegar, and a touch of sesame of oil for an easy snack.
Nirvana is a supersweet variety of bicolor corn. The corn we had in the last share, Kickoff, is an early harvest variety but now with Nirvana we are getting into the sweetest corn of the season. We love to add corn to just about everything we cook this time of year. With it off the […]
Galia is a green-fleshed variety of melon with a netted-tan skin, similar to cantaloupe. You’ve probably heard me rave about Nichols melons, so I want to make sure and mention that I don’t think this is the sweetest of melons that we’ll see this season. I don’t think it’s the variety, rather that it is […]
We have two varieties of (new) potatoes in the share. Norland Reds are a red skinned waxy variety of potato, but in general could be used for anything that a potato could aspire to.
Fun green variety of cauliflower. Broccoli and cauliflower are botanically just varieties of the same species, the same way granny smith and macintosh are varieties of apples. Brassica oleracea is the name of the species which also includes cabbage. Instead of being red vs. green like in apple, varieties of brassicas differ in the way the stalks, […]
A relative of tomatoes, despite looking so different on the plant (they grow with a papery husk). Most commonly used for sauces, particularly salsa verde. My favorite way to make salsa verde is to roast the tomatillos with onion and jalapeño until they are slightly charred and soft. Then you just blend it all up […]
It’s supposed to be hot over the next few days. The curly leaves of this variety are awesome for clinging onto lighter dressing, perfect for a refreshing salad.
We hope you all aren’t getting tired of the summer squash. This season was pretty crazy that we had it so early. We sometimes like to shred summer squash or zucchini and freeze it for late in the year. Freeze it in 1 or 2 cup portions to make it easy to use in your […]
The GOAT of spicy peppers. These jalapeños were actually a surprise in the shares as Nichols had only listed bell peppers. Nick, the account manager for Nichols did say that due to all the rain, the word of the week is “mud.” I wonder if parts of the field are difficult to get to at […]
From On Food and Cooking by Harold McGee: “In the United States, pungent capsicum fruits are generally called ‘peppers,’ or ‘hot peppers,’ terms that stem from the early Spanish identification of capsicum with black-pepper pungency. The native Nahuatl word was ‘chilli,’ which gave rise to Spanish ‘chile,’ and in turn to American ‘chili’ (both a […]
I’ve always found it easiest to have peeled garlic on hand. It’s a breeze that way to add a clove to just about anything you’re cooking. Peeled garlic from the store however (mechanically peeled and at the end of a long supply chain) is worth avoiding.
Broccoli and cauliflower are botanically just varieties of the same species, the same way granny smith and macintosh are varieties of apples. Brassica oleracea is the name of the species which also includes cabbage. Instead of being red vs. green like in apple, varieties of brassicas differ in the way the stalks, leaves, flower stalks, […]
Another round of kohlrabi. Try out this kohlrabi slaw recipe from last year. For the slaw dressing, use the tofu mayo recipe from this week plus a little pickle liquid.
Also called Italian Beets these are striated pink and white. I like to call them the rosé of beets, right between red and gold. The color will bleed a bit when cooked, especially in a liquid. But shaved or shredded, it eats nice raw in a salad or slaw and retains the gorgeous color.
More summer squash! The other night we sautéed them quickly, added some tomato sauce and carrot-top pesto, and served alongside some fresh bread. Very tasty.
These are a fun variety of bell peppers. They have a thin purple skin with white flesh. It tastes more like a red bell pepper than a green one with fruity notes rather than grassy/vegetal. The purple color comes from anthocyanins which are water soluble so the color fade when you cook them.
This week we opted to give you the corn pretty much whole. That way you have the opportunity to grill the corn if you feel like it. Husk-on is our preferred way for grilling so that the corn can steam a bit. Soaking the ears beforehand will help keep the husk from burning, but we’ve […]
New potatoes are an early summer treat. Harvested before full maturity, new potatoes have a thin papery skin and should be kept refrigerated. While raw they have a crisp texture that reminds me of jicama, but cooked they are extremely creamy and keep their shape well which makes them perfect for potato salad.
An elongated, purple-red variety of onion, tropea onions are extremely popular in Calabria, Italy. Fresh like this, they are pungent and bright, but still loaded with sugar so they caramelize well.
Beets again in this share. A quark in our system of every other week within Nichols’ every week system is that sometimes one group gets things a couple times while the other doesn’t see it all. Luckily beets will last quite awhile in the fridge, and even longer pickled (plus more snackable). We pickle ours […]
A fun mix of a different colored carrots. We think that each of colors taste a little different, so definitely taste each of them! I think my favorite are the ruby orange, or white ones.
The first of lots of green beans that we’ll get throughout the season. Green beans are a crop that are somewhat fragile so the quality difference from those at the end of long supply chain terminating at the grocery are a world apart those grown locally. Quickly sautéed with some onion would be a great […]
Nichols planted these blueberry plants back in 2021, and this is the first time they’ve harvested enough to include in the CSA shares. Blueberries can take up to 7 years to reach their full yield so this is still not their full potential but they sure are tasting great already.
We trim the broccoli up into nice florets for you all. This way they’re ready for snacking, roasting, or whatever ambitions a broccoli might have. Don’t skip out on the stems. We peel away the fibrous parts so they’re tender and perfect sautéed with other veggies (maybe in fried rice?).
Last week Nichols was calling these “baby carrots” but now they’re more like toddler carrots. When we remove the greens from carrots, we like to leave a little bit on the carrot mostly because we think it’s super cute (it also makes the greens easier to clean). I like to roast or grill early season […]
More celery. We’ve been using ours as a vehicle for hummus and other dips. But it’s also nice for adding an earthy base for just about any dish.
We had chard in the shares back in the first week. Here it is making a reappearance as the lone greens in the share as summer starts to yield fruiting vegetables like summer squash, cucumber, and beans.
Zucchini is the most popular of all summer squashes, but they can pretty much all be used the same. At the beginning of the season when they are small, I like to grill them whole, leaving nice char marks along the outside and a savory juicy interior.
Most people are probably more familiar with fennel seed than fresh fennel. With a characteristic anise or black licorice flavor and a surprising sweetness, fennel is crisp and refreshing when raw, but can also fit well into savory dishes. Fennel caramelizes really well, and benefits from high temperature cooking to develop color. Bulb, stocks and […]
Fava beans are a seasonal treat. We’ve gotten all the hard work of shelling out of the way for you, so they don’t need much more than to be a tasty dish. A quick sauté, blanch or steam with any fun herbs or seasonings will make these a perfect side.
These are some cute little guys. Crisp and refreshing. Also called pickling cucumbers, they would be perfect for that. But would also be great in a salad or on a sandwich.
Nichols noted last week that all of the greenhouses ripened at once, and now they are flush with tomatoes. It definitely showed at their West Loop GCM stand over the weekend, and now we all get to help by providing good homes for them.
We went ahead and cut these into sticks similar in shape to baby carrots. This way they are ready for easy snacking or are a simple cut away from diced. 70% of all carrots sold in the US are baby carrots. That fact was one the inspirations for Gard Mo, and we think that it […]
A member of the brassica family, collards have a deep savory flavor in comparison to kale. It’s hardy, and stands up well to long slow braising. Check out our recipe here.
A mix of two varieties. The Yellow (green ) beans are crisp, with little to no flavor; great if you don’t like green beans much, and still great if you do. The Lewis green beans are thicker than the French green beans. This makes them great for slicing into about ~ 1/2″ pieces and sautéing. […]
A variety of fingerling potato, Red Thumb are red skinned and with blushy red fleshed. These creamy and firm. We like to simply steam whole (boiling also works) until fork tender, and then toss with oil and season. The skin stays firm and gives it’s own type of crispness that contrasts the creamy interior.
Crisp, sweet and deeply carrot-y. A fun fact is that historically, orange carrots are the newest to be popularized with purple, yellow and even white carrots having been consumed for most of history.
A mix of mini varieties of sweet peppers. There’s adorable yellow mini bell peppers, and orange lunchbox peppers.
As best as I can tell, there appears to be a mix of zestar, summar macs, and empire, but there might be as many as one more variety mixed in.
We hope you all aren’t getting tired of melon. They’ve been pretty great so far this year.
Besides corn, there isn’t anything that represents summer quite as well. Crisp, refreshing, and sweet.
Some times there are aspects of local produce that are worse than what you could find at the grocery store, and celery has a couple of those. Increased exposure to sunlight causes celery to develop more chlorophyll (the green color) and more lignin (what makes it tough), but whether its due to variety, conditions, or […]
These are the leaves from the celery stalk. We like to use them as you would any other herb (more like cilantro or parsley, and a little less like basil or mint). Add as a garnish to about any dish for added freshness and aromatics. The celery flavor comes through for a nice earthy depth.
Patty pan is squash that is disc shaped, with both green and yellow varieties. Its flavor is about what you would expect from a summer squash, so take advantage of its adorable shape when cooking or try out this Patty Pan Taco recipe we shared last year.
Nichol’s refers to these banana peppers as ‘hot’ but out of all ones I’ve tried so far this season, I have yet to pick up on any heat. But maybe that’s just me (my disclaimer incase you find a hot one). Some of these have started to turn red as most peppers do if left […]
Romas are the most famous variety of plum tomatoes. These are more fleshy than heirlooms or slicing tomatoes, making them great for making a sauce with as they are less watery. But they still taste pretty great just for a salad or sandwich also.
From Tortilleria Atotonilco; Back of the Yards, Chicago. Local Illinois-grown corn that is nixtamalized and ground in-house daily. We almost always have tortillas in the refrigerator as they are, in our opinion, the best vehicle for veggies. No matter what you have on hand, you can always throw it on a tortilla with some sauce and […]
Corn was domesticated in Mesoamerica some 9,000 years ago and has been a staple crop for cultures since. Today, it’s the third largest food crop in the world behind wheat and rice. In the U.S. though, livestock eats more corn than people do. We think that’s pretty silly. Don’t be afraid to toss the container […]
Continuing the tour of colored bell peppers, this weeks are red. The flavor is pretty similar to the orange: sweet and fruity.
This is a fun mix of purple, yellow, and orange carrots. A fun fact is that historically, orange carrots are the newest to be popularized with purple, yellow and even white carrots having been consumed for most of history.
A mix of red and yellow cherry tomatoes. Tomatoes are the second most consumed (colloquial) vegetable in the U.S., just behind potatoes. This is likely due to their savoriness thanks to high amounts of glutamic acid (the ‘G’ in MSG) .
We hope you all aren’t getting tired of eggplant. It’s been frequent this season. We like to use in addition with other veggies (sautéed, roasted, or however) since it’s texture adds a nice variety to the crunchiness of most other vegetables.
These your typical red onions, just a little smaller. Red onion is great raw as a garnish since the color bleeds when you cook it. However, the color bleed works in our favor if you were to pickle them since it’ll give them a nice pink color.
This is a fun variety of cauliflower. The cauliflower version of broccolini; the stalks are long and tender with small florets. Roasting whole keeps them looking pretty, but they work just as well chopped and sautéed.
Boil’em, mash’em, stick’em in a stew; potatoes are always a nice item to receive since they are so flexible and can be the foundation for other veggies.
These are sometimes called cape gooseberries, but gooseberries are something entirely different. If you’ve ever had ground cherries before, their characteristic tartness is probably what you think of. These ones from Nichols are absent of that tartness, and because of that notes of cotton candy and vanilla are noticeable. They sort of remind us of […]
Besides corn, there isn’t anything that represents summer quite as well. Crisp, refreshing, and sweet.
Honeydew is often included in fruit salads, but don’t let those form your opinion on them. Honeydew is super sweet, and melts in your mouth. Its aptly named, as all I can think of as I eat it is honey.
We love corn, and with that like to add it to just about everything we cook this time of year. With it off the cob, its easy to just toss into a pan with whatever else were cooking (like maybe the green beans). Similar to peas earlier in the year, they freeze well just like […]
There are a couple different varieties of cherry tomatoes in this mix. A yellow one that is a nice burst of tartness. A skinny red one that has a more mild flavor. And one that is more similar to the multi-colored heirlooms that are coming into season at farmers’ markets.
August is for tomatoes and at their peak like this, we like to enjoy them just as they are (plus a little salt).
Similar to garlic, we like to peel our shallots and then keep them refrigerated. That way its a lot easier to add them to whatever you’re cooking. Shallots have a little more complex flavor than onions and can be used like you would garlic (in a larger amount), or just like you would onion. They […]
Muskmelons are the subcategory of melon that includes cantaloupe (orange) and honeydew (green),. There are lots different varieties that often are just called one of those two more popular names. Growing up, I never really saw the appeal of them. My first season of a CSA changed that. These melons are intensely sweet with a […]
Another variety of potatoes, in their new form, Butterballs are particularly creamy with a mellow flavor. Simply boiled with some butter is not a bad way to go with these.
These peppers look like they would be spicy, but aren’t. A fun range of green to red, melrose peppers have a lighter flavor. Thin skinned, they’re great for grilling or roasting whole.
These are sometimes called cape gooseberries, but gooseberries are something entirely different. If you’ve ever had ground cherries before, their characteristic tartness is probably what you think of. These ones from Nichols are absent of that tartness, and because of that notes of cotton candy and vanilla are noticeable. They sort of remind us of […]
These are long slender varieties, which makes them a little easier to cook with. Eggplant is great at carrying flavor. Roasting, or grilling it gives it a nice smoky tasty that goes great as the star of a sandwich, dip, or just with other veggies.
This week we opted to give you the corn pretty much whole. That way you have the opportunity to grill the corn if you would like. Husk on is our preferred way so that the corn steams a bit while on the grill. Soaking the ears beforehand will help keep the husk from burning, but […]
Green beans tend to be one of the more fragile vegetables. Because of this, local ones are much tastier than those at the end of long supply chains. These are sweet, crisp, and have a depth of flavor that’s lightly floral with notes of fresh mushroom. I enjoy snacking on them raw, but with a […]
There are a couple different varieties of cherry tomatoes in this mix. A yellow one that is a nice burst of tartness. A skinny red one that has a more mild flavor. And one that is more similar to the multi-colored heirlooms that are coming into season at farmers’ markets.
These are a fun variety of bell peppers. They have a thin purple skin with white flesh. It tastes more like a red bell pepper than a green one with fruity notes rather than grassy/vegetal. I went ahead and cut these into strips to make them easy to snack on or one cut away from […]
Eggplant is great at carrying flavor. Roasting, or grilling it gives it a nice smoky tasty that goes great as the star of a sandwich, dip, or just with other veggies.
Artichokes are truly a treat. The smell of them reminds me of sandalwood or incense. They take of bit of work and unfortunately because they oxidize quickly, it can’t be done ahead of time. Here is a great article on how to trim and steam artichokes. If you don’t have a lemon on hand, distilled […]
The heads of cauliflower were pretty large so the floret to stem ratio was somewhat low. There’s still enough though to sauté with green beans, leek and tomatoes for a nice pasta primavera.
Swiss chard always reminds me of spinach. There’s a fun mix of different colored chard here, some a deep red-orange color. Its has a mild, earthy flavor, with a slightly more hardy bite than lettuces. Give a quick chop and use for salads or sauté, just as you would spinach.
Muskmelons are the subcategory of melon that includes cantaloupe (orange) and honeydew (green),. There are lots different varieties that often are just called one of those two more popular names. Growing up, I never really saw the appeal of them. My first season of a CSA changed that. These melons are intensely sweet with a […]
Poblanos are a slightly spicy variety of chile pepper. They have a smoky, meaty flavor that does really well with cheese. We left them whole since the size of them makes them nice for grilling or stuffing.
Small versions of leek, we split them (best way to clean between the layers) and then trimmed them. They’re nice sliced thinly, and used anywhere you would use onion, although they’re popular in French cuisine so there are a few dishes that call for them specifically.
This week we opted to give you the corn pretty much whole. That way you have the opportunity to grill the corn if you would. Husk on is our preferred way so that the corn steam a bit while on the grill. Soaking the ears beforehand will help keep the husk from burning, but we’ve […]
New potatoes are an early summer treat. Harvested before being able to cure in-ground, new potatoes have a thin papery skin, and should be kept refrigerated. Raw, they have a crisp texture that reminds me of jicama. Cooked they are extremely creamy which I think makes them perfect for potato salad.
These are the first carrots of this season. When I remove the greens from carrots, I like to leave a little bit on the carrot mostly because I think it’s super cute (it also makes the greens easier to clean). I like to roast early season carrots whole to really lean into how adorable they […]
A friend of mine used to refer to fennel as “celery that tastes like something.” And that taste is similar to licorice or anise (anethole is the chemical to thank for this). The entirety of the plant can be used: bulb, stalks, and fronds. The stalks are most similar to celery and can be fibrous. […]
To double down on cucumber-iness, recently I’ve been making a cucumber sauce (tzatziki) to dip slices of cucumber into. It’s been pretty tasty.
This variety of kale is a little frilly with mild flavor and pretty dark red color. It’s hardy and sautés well.
This is close to your typical eggplant, but with a more round shape and speckled purple skin. The old adage is to salt eggplant before cooking to reduce bitterness. I don’t know if it necessarily does that, but salting them does collapse air pockets in the eggplant that helps it cook more evenly.
Blistered shishito peppers are one of my favorite quick dishes. Quickly sauté/roast in a ripping hot pan/oven, and season (maybe with some green garlic salt) and your set. I will warn that while most of the shishitos will be mild, every now and then there is a spicy one. Its like playing hot-pepper-roulette.
Receiving cabbages in shares this time of year is nice as a rainy-day item. It will keep in the refrigerator for months, and you can always just cut a portion off the head to use, and put the rest back in the refrigerator for later (in a unsealed plastic bag).
We’ve moved on from spring onions and into full fresh summer onions. Without a curing step though, these haven’t formed the papery exterior yet and are best kept refrigerated so we just go ahead and peel them for you as well. These in particular are super sweet with only a mild flavor and crisp texture.
This is a white-fleshed muskmelon (think honeydew or cantaloupe). Its crisp, refreshing and has a light melon flavor that I think blurs the line with cucumber.
This broccoli is super sweet. I’ve always enjoyed snacking on broccoli, especially with a nice dip but roasted or sautéed, when the florets get a little crispy, is top notch.
Broccoli and cauliflower are brassicas in the sub-group called ‘cole crops’, which also includes cabbage. Broccoli and cauliflower are botanically just varieties of cabbage, just like granny smith and Macintosh are varieties of apples. But instead of being red vs. green, they differ from cabbage in that their flower stalks and flowers develop very differently.
The florets are typically the star, but to be honest, my favorite part is the stem. Once you peel away the fibrous skin, it has a crisp texture with only a mild broccoli flavor. I like to toss them in with other veggies I’m sautéing for easy variety.
We’ve moved on from spring onions and into full fresh summer onions. Without a curing step though, these haven’t formed the papery exterior yet and are best kept refrigerated. These in particular are super sweet with only a mild flavor and crisp texture.
There are two different varieties in the shares this week. The long slender one is an english cucumber, and the shorter bumbier one is more of a garden variety.
These are long slender varieties, which makes them a little easier to cook with. The old adage is to salt eggplant before cooking to reduce bitterness. I don’t know if it necessarily does that, but salting them does collapse air pockets in the eggplant that helps it cook more evenly.
New potatoes are an early summer treat. Harvested before being able to cure in-ground, new potatoes have a thin papery skin, and should be kept refrigerated. Raw, they have a crisp texture that reminds me of jicama. Cooked they are extremely creamy which I think makes them perfect for potato salad.
These are the first carrots of this season. When I remove the greens from carrots, I like to leave a little bit on the carrot mostly because I think it’s super cute (it also makes the greens easier to clean). I like to roast early season carrots whole to really lean into how adorable they […]
Receiving cabbages in shares this time of year is nice as a rainy-day item. It will keep in the refrigerator for months, and you can always just cut a portion off the head to use, and put the rest back in the refrigerator for later (in a unsealed plastic bag). Savoy Cabbage is very similar […]
A mix of red leaf and green leaf lettuce. It’s always crisp and refreshing, and can a great vehicle for many of the other veggies in the share.
Nichol’s mentioned that this is the best fava bean crop they’ve had in a while. These broad beans are a lot of fun to use. Quickly boil for 1-2 mins, and toss with some oil, a little acid, and salt for a tasty snack. Or try pureeing them into something similar to hummus. You can […]
More summer squash. This is an item that I’m always happy to receive since it’s so easy to use, and always tasty. We’ve been sautéing them recently and adding to salads for a juicy-burst of flavor.
A mix of red leaf and green leaf lettuce. It’s always crisp and refreshing, and can a great vehicle for many of the other veggies in the share.
Early season beets are nice since they’re quite a bit smaller. Roasted whole is a fun way to go, but my preferred way to cook beets is by braising with a decent amount of acid to help brighten them up. For premium, we went ahead and shredded yours for this week’s recipe.
While these are called pickling cucumbers, they can be used for a as you would any other cucumber. Simply sliced, they’re a nice snack or addition to a salad/sandwich.
This is my favorite variety of kale. Dark green, with bumpy looking leaves, it’s often called “dino kale.” It’s hardy with a crisp texture that holds up well to sautéing or roasting.
This broccoli is super sweet. The florets are great for snacking on or roasting, but to be honest, my favorite part is the stem. Once you peel away the fibrous skin, it has a crisp texture with only a mild broccoli flavor. I like to toss them in with other veggies I’m sautéing for easy […]
Napa is the variety of cabbage traditionally used for kimchi, but it definitely isn’t a one trick pony. It does really well sautéed, or you can shred it and use it in a slaw. You can use it just about anywhere you would green or red cabbage.
This is the second time we’re seeing kohlrabi this season. They’re starting to get a bigger, and unfortunately won’t fit whole into the CSA Club containers. Fortunately the fibrous skin is a pretty good packaging itself. You can keep it loose like this in the crisper box, or store in a loosely sealed bag/container, until […]
A friend of mine used to refer to fennel as “celery that tastes like something.” And that taste is similar to licorice or anise (anethole is the chemical to thank for this). The entirety of the plant can be used: bulb, stalks, and fronds. The stalks are most similar to celery and can be fibrous. […]
There is a bit of variety in sizes, but I want to point out the small ones since you’ll only see those early in the season. Simply tossed in some oil and grilled whole, they’re a better vegetarian option than any faux-meat sausages. If you’re grilling or roasting, don’t be afraid to throw some extra […]
I’ve really been enjoying this lettuce on sandwiches recently; loading it on heavy. A tip to make the lettuce pop on a sandwich is to dress it before adding it. Use some dressing you have on hand or just a touch of oil, acid, and salt.
These are scallions. They’re a nice size for slicing thinly and using as a garnish, or in a marinade. Use as you would scallions or green onions.
The small size of these potatoes makes them a breeze to use. They can be used whole or with just a couple cuts for just any dish. A potato salad would be a perfect dish to share for any 4th of July festivities!
One of favorite things about cilantro is how easy it is to use. Besides particularly large stems, you can just chop the sprigs whole and skip worrying about only using the leaves.
Joi Choi is a brassica very similar to bok choi. The stems are tender and juicy, and the leaves are broad and flat. The flavor is zesty with a woody herbalness that I love. These are perfect sautéed or in a stir-fry. I like to separate the stem and leaves so I can cook the stems […]
These are very different than sweet cherries, with a puckering level of sourness. They would work great in a cobbler or another sweet dish. Or if you’re feeling adventurous, tart cherries are typical in the Persian rice dish Abaloo Polo (the fennel would pair nice here).
Shelled like this, peas are super easy to add to just about any dish. These ones are firm and sweet and do well quickly sautéed. Peas also freeze really well. Best practice is to blanch first before freezing, but in a pinch you can just toss them in the freezer raw.
Crisp and refreshing romaine. We left the heart whole; one of my favorite things to do with romaine is to split the heart down the middle, oil and season it, and then char it on a ripping hot grill. Served warm, or chilled, grilled romaine brings an amazing smoky flavor to any salad. The loose […]
This is a brassica very similar to bok choy. With small heads, its perfect steamed, stir fried, or grilled. With just a bit of garlic scapes (see below), soy sauce, and vinegar it will hold its own as the star of a meal.
A late spring/early summer icon. These snap peas are crunchy, and sweet with a mild green bean flavor. Eat as a snack whole, slice for a salad, or lightly sautee for a fun side dish.
Swiss chard always reminds me of spinach. Its has a mild, earthy flavor, with a slightly more hardy bite than lettuces. Give a quick chop and use for salads or sauté, just as you would spinach (or mix with some greens you have in the freezer to make large batch of creamed greens that you […]
Similar to the spring onions, these fresh shallots are the early harvested and uncured version of the shallots you’re used to seeing. Brighter, and slightly more mild than cured shallots, these can be used in all the same ways you would shallots or white onion. The greens were looking nice, so I included those as […]
Another leafy variation of broccoli. It looks very much like kale but tastes exactly like broccoli, stems included. Use any where you would broccoli. A stir fry with these, the snap peas, and garlic scapes would be mighty tasty.
The scapes are the tender stem and flower bud from the garlic plant. I have overheard people looking for these at the market since April. They carry the garlic flavor you would expect from the bulbs, but bring with an herbiness that’s a nice twist. I also think they’re a bit easier to cook with […]
This is pretty classic lettuce. The texture is velvety with a mild flavor. It’ll work well in any sort of salad, and fits great onto sandwiches.
I love in early summer when the summer squashes are this size. Simply tossed in some oil and grilled whole, they’re a better vegetarian option than any faux-meat sausages. If you’re grilling or roasting, don’t be afraid to throw some extra squahes on for leftovers; cold grilled squash is great on sandwiches or in salads.
You had these last time as well. Same deal; they’re zesty raw, which I find delightful but know isn’t for everyone. If that’s you, try slicing them thinly, rinsing with water, and adding to a salad. Its easy enough to sneak in one radish into a salad and an acidic dressing will hide it even […]
We love corn, and with that like to add it to just about everything we cook this time of year. With it off the cob, its easy to just toss into a pan with whatever else were cooking (like maybe the green beans). Similar to peas earlier in the year, they freeze well just like […]
This variety of green beans is thicker than some of the others and with that , we like to slice them into about ~ 1/2″ pieces to sauté. They have a mild flavor that leans towards the greener end of the spectrum. These would work great with the corn and cherry tomatoes for a nice […]
There’s no such thing as too many tomatoes this time of year. Cherry tomatoes are great since they generally last a little longer, are easy to snack on, and slice into pretty cross-sections to cook with or garnish just about any dish.
August is for tomatoes and at their peak like this, we like to enjoy them just as they are (plus a little salt).
A different variety of bell pepper than what was in the last share. This bell pepper is orange skinned, sweet, and fruity.
It’s pretty wild how aromatic and complex these melons are. Even uncut, they perfume the entire room. An interesting problem that we run into is that without cutting open a melon, its very difficult to tell what variety/color of it is, and there is so much diversity that we’ve seen 4 different varieties in a […]
Eggplant is part of the nightshade family (tomatoes, peppers, and even tobacco). Interestingly though, its the only nightshade to have been domesticated in the Old World; the others originated in the Americas. With tomatoes coming into season, caponata would be a great use for these eggplants.
To double down on cucumber-iness, recently we’ve been making a cucumber sauce (tzatziki) to dip slices of cucumber into. It’s been pretty tasty.
We’ve moved on from spring onions and into full fresh summer onions. Without a curing step though, these haven’t formed the papery exterior yet and are best kept refrigerated. These in particular are super sweet with only a mild flavor and crisp texture.
Blistered shishito peppers are one of my favorite quick dishes. Quickly sauté/roast in a ripping hot pan/oven, and season (maybe with some green garlic salt) and your set. Be careful though; most of the shishitos will be mild but every now and then there is a spicy one. Its like playing hot-pepper-roulette.
Fermented with dill, garlic, and coriander these are crunchy, funky, and everything you want in a pickle.
Cherry Bomb Peppers from Nichol’s Farm, dehydrated and blended with salt. If you can get past the capsaicin, the aroma is floral and fruity, like raisins and roses. Heat isn’t too crazy, with a nice warm linger. Use on popcorn, potatoes, grilled meats, roasted veggies, or anywhere you might use a chile powder (just mind […]
Basil, mint, and nasturtium leaves. This mix is aromatic, and complex. The basil brings lots of floral notes while the mint and nasturtium are earthy and add complexity.
An all white variety of corn. Its super sweet. Don’t be afraid to toss it in the freezer if you feel like you won’t be able to get around to cooking with it. You’ll be happy to have it in a couple months when you’re missing summer.
From Harold McGee’s On Food and Cooking: “Unlike most edible fruits, the fruits of the bean family were not designed to appeal to seed-dispersing animals. This group of plants is often called the legumes….. Green beans are immature pods harvested before they begin to dry out.”
An all blue variety of potato. The color is water soluble, so the best method to preserve the color is to roast the potatoes (steaming would also work well for a lighter blue).
Similar to the Melrose peppers in the previous share, these peppers look like spicy, but aren’t. They’re skinnier and taste intensely fruity. With how long and thin they are, they do well being cooked whole and with high heat (grilling or broiling).
Fresh beans are something that you’ll never at the grocery store. The red speckling of the cranberry beans is pretty, but will fade when you cook them. Being fresh, they cook much quicker than dry beans would. To cook these, first sauté a bit of shallot, onion, and/or garlic in a pot until fragrant. Then […]
It’s pretty wild how aromatic and complex these melons are. Even uncut, they perfume the entire room. An interesting problem that we run into is that without cutting open a melon, its very difficult to tell what variety/color of it is, and there is so much diversity that we’ve seen 4 different varieties in a […]
Cipolinnis are a small-ish and flat variety of run that some what sweet. All of this together makes these great for roasting or grilling whole.
This will be the first of a lot of apples that will be in the shares through the remainder of the season. The beauty of them though is that they will last for a good long time in the crisper box of the refrigerator. Last year, Lisa and I were still eating apples from our […]
‘Heirloom’ is pretty generic term for a large group of closely related tomatoes. They are open-pollinated so cross-breeding is more likely which causes these to be somewhat irregular and unique tomatoes. Heirloom tomatoes are also generally from fragile so handle with care. I find it best to use a serrated knife to cut these.
An other opportunity to press the pause button here would be to do a quick-pickle. We like to cut into spears and use a brine of equal parts water to acid with sugar, salt, and spicy peppers to taste. Pickled like that, the cucumbers will stay good for months in the fridge.
