Veggie CSA Week #6

Half Shares:

Lettuce - 1 head - $2.50
Summer Squash - 1# - $3.00
Leeks - 1# - $3.00
Carrots - 1 bunch - $3.00
Sugar Snap Peas - 3/4# - $3.75
Basil - 1/8# - $1.25
TOTAL - $16.50

Full Shares:

Lettuce - 1 head - $2.50
Summer Squash - 1.5# - $4.50
Leeks - 1.5# - $4.50
Carrots - 2 bunches - $6.00
Sugar Snap Peas - 1# - $5.00
Basil - 1/4# - $2.50
TOTAL - $25.00

Veggie CSA Week #5

Half Shares:

Sugar Snap Peas - 3/4# - $3.75
Beets - 1 bunch - $3.00
Carrots - 1 bunch - $3.00
Turnips - 1 bunch - $3.00
Kale - 1 bunch - $2.50
Onion - 1 - $1.50
TOTAL - $16.75

Full Shares:

Sugar Snap Peas - 1.5# - $7.50
Beets - 1 bunch - $3.00
Carrots - 1 bunch - $3.00
Turnips - 1 bunch - $3.00
Lettuce - 1 head - $2.50
Summer Squash - 1# - $3.00
Onion - 2 - $3.00
TOTAL - $25.00

Veggie CSA Week #4

Half Shares:

Strawberries - 1 pint - $3.50
Sugar Snap Peas - 1/2 pound - $2.50
Lettuce - 1 head - $2.50
Spinach - 1/2 pound - $3.00
Broccoli Raab - 1 bunch - $3.00
Radishes - 1 bunch - $2.75
TOTAL - $17.25

Full Shares:

Strawberries - 2 pints - $7.00
Sugar Snap Peas - 1 pound - $5.00
Lettuce - 1 head - $2.50
Spinach - 1 pound - $6.00
Broccoli Raab - 1 bunch - $3.00
Radishes - 1 bunch - $2.75
TOTAL - $26.25

Veggie CSA Week #3

Half Shares:

Strawberries - 2 pints - $7.00
Escarole - 1 head - $2.50
Lettuce mix - 1/4# - $2.00
Kale - 1 bunch - $2.50
Green Onions - 1 bunch - $2.00
Cilantro - 1 bunch - $2.00
TOTAL - $18.00


Full Shares:

Strawberries - 3 pints - $10.50
Escarole - 1 head - $2.50
Kale - 1 bunch - $2.50
Swiss Chard - 1 bunch - $2.50
Lettuce mix - 1/2# - $4.00
Cilantro - 1 bunch - $2.00
Bok Choy - 1 large - $2.00
TOTAL - $26.00


Escarole and White Bean Soup (My favorite way to eat escarole!)

(NOTE: I have made this without the canned tomatoes, and it came out quite tasty....)

3 tablespoons olive oil
1 small yellow onion, chopped
2 garlic cloves, minced
1 head escarole (about 1 pound), washed, dried, and torn into pieces
8 cups chicken stock
2 15-ounce cans cannellini beans, drained and rinsed
1 15-ounce can diced tomatoes in juice, drained
1 small chunk Parmesan rind
coarse sea salt
freshly ground black pepper

Heat oil in a large pot over medium-high heat. Add onion and garlic; sauté until translucent, about 5 minutes. Add escarole and sauté until wilted, about 5 to 10 minutes. Season with salt and pepper. Add chicken stock, Parmesan, beans, and tomatoes. Cover and simmer on medium low heat until escarole is tender, about 20 to 25 minutes. Season with salt and pepper, to taste. Yield: 8 servings.

Veggie CSA Week #2

Half Shares:
Strawberries - 1 pint - $3.50
Lettuce - 1 head - $2.50
Baby Bok Choy - 1 bunch - $2.50
Turnips - 1 bunch - $3.00
Arugula - 1/4# - $2.00
Swiss Chard - 1 bunch - $2.50
TOTAL - $16.00

Full Shares:
Strawberries - 2 pints - $7.00
Lettuce - 1 head - $2.50
Baby Bok Choy - 1 bunch - $2.50
Radishes - 1 bunch - $2.75
Kale - 1 bunch - $2.50
Dill - 1 bunch - $2.00
Green onions - 1 bunch - $2.00
Spicy greens mix - 1/2# - $4.00
TOTAL - $25.25

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.