Veggie CSA Week #3

As always, this is subject to change. Changes are merely based on what is ready at the time I need to harvest for each CSA delivery (there are 3 different deliveries each week). Sometimes, mostly due to weather, but also because of pests, weeds, etc., a particular veggie/fruit won't quite be sized up enough for harvest. This should explain why some were substituted bok choy instead of turnips last week. But that is all the fun in eating locally and seasonally!

I will be back soon with a recipe/cooking tips for the dandelion greens. I need to do some research (including eating them!!) myself. :)

HALF SHARE:
Strawberries - 1pint - $3.00
Onions - 1 bunch - $2.00
Lettuce - 1 head - $2.00
Dandelion Greens - 1 bunch - $2.00
Swiss Chard - 1 bunch - $2.50
Radishes - 1 bunch - $2.00
Bok Choy - 1 head - $1.50
Cilantro - 1 bunch - $1.50
TOTAL - $16.50


FULL SHARE:
Strawberries - 2 pints - $6.00
Dandelion Greens - 1 bunch- $2.00
Lettuce - 2 heads - $4.00
Kale - 1 bunch - $2.00
Onions - 1 bunch - $2.00
Radishes - 2 bunches - $4.00
Parsley - 1 bunch - $1.50
Beets - 1 bunch - $2.50
Bok Choy - 1 head - $1.50
TOTAL - $25.50


RECIPES

Baby Bok Choy & Black Bean Salad

Ingredients:

2 heads baby bok choy (or one head of big bok choy)

1 15oz can black beans, drained

1 head spring garlic

1 bunch spring onions

3 tbsp. cider vinegar

2 tbsp. Dijon mustard

¼ cup olive oil

Directions:

Chop up bok choy stems and leaves into 1 inch strips. Chop garlic and onions and mix with bok choy and black beans. Mix together vinegar, mustard, and oil and pour over salad and toss. Cover it up and throw it in the fridge for at least an hour (a few hours is better especially if you’re using big bok choy). Taste it and add salt and pepper if you want – it usually does fine by itself.