June 26th, 2018


Week #3 – June 26th – June 29th

Bok Choy
Radish w/tops
Lettuce Head
Summer Squash - yellow, zucchini, kusa
Swiss Chard
Pac Choy
Snow Peas
Baby Lettuce Mix
Hakurei Turnip

NOTE: Quantities vary between large and small share
CLICK on each vegetable for more details

Quick Tips : This week you have several options – stir fry, salads, pesto

Foolproof Pesto  
Ly, Linda (2015) The CSA Cookbook. Minneapolis, MN: Voyageur Press
2 C. packed herbs or greens
1/2 C.grated hard cheese
1/3 C. toasted nuts or seeds
1/4 to 1/2 C oil
salt to taste
everything goes in the food processor or blender pulse until smooth
Serving ideas: with bread, crackers, veggies, over pasta......
Pesto Vinaigrette - start with a thin pesto,whisk together 1/4 C. 
pesto and 2 Tbsp vine vinegar, taste and add more if desired


We had a lovely time at the Open House on Saturday! Thank you for attending and we hope that you enjoyed the cooking demo by Orlando Rodriguez – Executive Chef at Veraisons Restaurant at Glenora Wine Cellars. If you missed it you can see the video on our YouTube Channel. The recipes he prepared for us are below and you can watch and learn in the video. Part 1 and Part 2

Dishes he prepared in the video: Kale Chips, Mustard Greens Vinaigrette served over bok choy & pac choy, Tempura Summer Squash, sauteed swiss chard finished with lime infused olive oil, savory rhubarb and snap peas

Find Open House Recipes HERE

Samples we prepared: Rhubarb bars, creamy radish dip, radish leaf pesto, swiss chard pesto, chard stalk hummus (recipes can be found in the vegetable directory)

Holmberg, Martha (2013) Fresh Food Nation. Newtown, CT: The Taunton Press


PLEASE NOTE: We were informed by our “crop box” vendor that they are out of stock of the small boxes until fall —extremely important to return your box every week!!!

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