Extended Winter 2018 Week 6 (March 13)


Lacinto kale, rainbow chard, salad mix, brussels, turnip greens, fuji apples, turnips, bok choy, chinese broccoli, carrots, honey comb, garlic, yukon gold potatoes.

Combine the Chinese broccoli and bok choy to make this dim sum style recipe. If anybody else needs turnip inspiration, I love that this recipe uses the root and tops, soak cashews a few hours to make blending easier. Combine the potatoes and chard in this gratin.  Or for a lighter, fresher use of the chard try this simple saute.

Winter 2018 Week 9 (Jan 30th)


Kale, swiss chard, salad mix, baby kale, bok choy, spinach, turnip greens, leek, cilantro, broccoli, Korean Daikon, carrots, napa cabbage, brussels, fuji apples, beets, yukon gold potatoes, yellow onion.

Last box of this winter season of shares. My potatoes, leek, and kale will go into a sausage kale soup.  Blanch the mustard greens in salted water to help with bitterness to start, here’s a southern take.  I’ve turned the bok choy into a slaw, quickly stir fried with garlic and then add a bit of oyster sauce, or add to make chicken soup extra healing with some ginger and tumeric. Swiss chard as a gratin.  You can add the radish and cilantro to a cabbage or bok choy slaw.

Fall 2017 Week 2 (Oct. 10th)



Small: napa cabbage, kale, radishes (x2), baby bok choy, mustard greens, arugula, pumpkin (Galeus D’ Eysines), pea shoots, red pepper, Japanese eggplant, cucumber, bitter melon, beets, spinach, onion.

A couple new items from last week, pumpkin, beets, pea shoots, bok choy. Here are some winter squash/pumpkin ideas and information.  There are so many radishes you could roast them, with beets and pumpkin if you want. Of if you want a salad I like to slice radishes thin with mandolin, toss with salt to wilt/take out bitterness, rinse, and mix with favorite vinaigrette. A stir fry would be a good way to use pea shoots, bitter melon, bok choy, eggplant, pepper, and some napa cabbage.

Fall 2016 Week 2 (Oct. 11)


Small: shallot, onion, yellow wax and purple beans, daikon radish, watermelon, salad mix, spinach (x2) romain, swiss chard, black radishes, tomatoes, mustard greens, bok choi, carrots.




Medium: Broccoli and broccolini, green beans, salad mix, purple ornamental cabbage, bok choi.

Here’s a recipe you could use with bok choi and broccoli, I’ve always wanted to make those greens you can get at dim sum. Carrots and daikon  can be quickly pickled, and I’ll be making a Korean side dish.

Fastest soup in the West — from the East

From the kitchen of Alissa, our illustrious CSA manager, comes a fast and easy way to use up your greens.

Miso Soup with Greens and shaved Meat
You can use any kind of miso, any kind of greens, and any kind of meat (or no meat)
I chose to use:
– Dandelion Leek Miso from South River Miso (you can order online)  OR pick up any miso paste you like at the store
– baby bok choy, chinese broccoli, shungiku, mizuna
– I added ginger, but you don’t need to.  I added chopped garlic and onion scapes the other day I made it.  They’re good too.  I was just lazy today.
– Shaved ground chunk (from Zoe’s Garden of course ; )
1) Take meat out of freezer
1) Boil Water in a tea kettle (I like to stop it just before boiling)
2) As water is heating, chop greens & put them in your soup bowl(s)
3) Add miso to the soup bowl(s) (follow recommendations on package as to how much)
4) Use a really sharp knife to shave really thin slices of the frozen meat. Set aside.
5) Pour hot (just before boiling) water in your bowl & mix until miso is dissolved
6) Add meat (the hot water will cook it)
7) Eat

Simple Ways To Use Your Share

Photo Courtesy of Terry Walters

There are so many advantages to investing your time and money into a CSA. I am sure each of you have a particular reason that resonates most with you. However, there is something very different when you are given particular items instead of picking out what you would like for that week from the market. Combine that with any time constraints and all of a sudden a fridge full of fresh produce is hard to transform into something satisfying. What I try to remember when I am in the middle of my week is that with fresh sustainably grown produce the simpler the better.

So…how can the food we receive in our shares translate to a simple, delicious breakfast, lunch or even food you would eat on a road trip? Here are some ideas.

Dressings and Dips

They are able to complement any fresh green or lightly sautéed green. Combine that with legumes or grains that you have prepared in larger portions, and you have a quick, satisfying meal.

Simple Dressings: Both of these recipes for dressings are from Clean Food by Terry Walters. Compare the ingredients and notice how with only one or two ingredients, such as a different fruit juice, you can have a new dressing.

Apricot Vinaigrette

1 garlic clove, minced
1 small shallot, minced
Juice of 2 Meyer lemons
1⁄4 cup apricot juice
1⁄4 cup balsamic vinegar
1⁄2 cup extra virgin olive oil
1 tablespoon maple mustard
2 tablespoons maple syrup
Pinch of sea salt

Pomegranate Vinaigrette

1 garlic clove, minced
1 shallot, minced
1⁄3 cup pomegranate juice
1⁄2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon zesty honey mustard
Sea salt

Simple Dips: There are so many recipes for dips, but here are a few ideas from Clean Food. Try dipping your radishes, peas or I am even going to try to julienne my baby kohlrabi to create a dish reminscent of cole slaw.

Lemony Artichoke Dip

Green Goddess Dip

Satisfying Breakfast Ideas

photo courtesy of Progressive Pioneer

Green Smoothies: Progressive Pioneer is a wonderful blog to get great ideas forsimple yet delicious recipes. For a variation to this recipe try blending any variety of frozen or fresh fruit with some beet greens, green amaranth leaf, or Buttercrunch lettuce. If you are using fresh fruit you may want to add ice cubes or frozen plain yogurt to achieve the consistency of a smoothie.

Salad for breakfast? Although I do not initially crave it, a fresh salad has always kept me satisfied throughout the morning. Experiment with different greens for your salads. Try beet greens (which are a little sweeter), cranberries, sunflower seeds and a little oil and vinegar. Or mix in a bit of your dandelion greens with some of the Buttercrunch lettuce. Adding any type of legume, nut, seed, or hard boiled egg makes it a little more filling.

Photo Courtesy of The Star

Sautéing for breakfast? In Clean Food by Terry Walters she has a delicious recipe “Bok Choy and Chickpeas with Cashews”. Try using any of the greens we recieve in our share as a substitute for the Bok Choy.

Food On-The-Go

Whether it is a road trip or lunch here are some alternatives to soup, salads and sandwiches.

photo courtesy of Simple Organic

Sushi: If you need something quick and portable for lunch why not put together a sushi roll with some shingiku or finely chopped scapes? Also, instead of sushi rice try using quinoa for extra protein and nutrients.

Summer Rolls: Follow the link for a vegetarian recipe for summer rolls. Terry Walters also has delicious ideas for fresh rolls in her book like “Summer Rolls with Lemon Basil Pesto” or “Pad Thai Summer Rolls with Tamarind Dipping Sauce”. My favorite part about her recipes is that her sauces do not use sugar.

Wraps: Create a delicious wrap by spreading cream cheese or any dip onto a tortilla and then adding any combo of fresh lettuce, herbs, greens, and any other favorites you have like  green apple slices, meat, peppers, julienned carrots, etc.

Email me at produce@zoegarden.com with how you use your share when you don’t have a lot of time.

Wishing you a quick, nourishing meal when you need one,
What was with all of the mention of Clean Food? Not an intentional plug because there are so many books on the market for cooking with fresh ingredients, but Terry Walters has crafted a book that is rooted in seasonal recipes that offer options without sugar, eggs, dairy, wheat or meat, but are flexible enough to include those items if you choose.