Summer 2019 Week 4 (June 25th)


Chrysanthemum greens (shungiku), salad mix, spinach, chinese broccolik swiss chard, butter lettuce, miniature romain, radishes, sugar snap peas, mustard greens, broccoli, asparagus, zucchini, purple kale.

Loved this chinese broccoli recipe tonight, if you have more energy than the usual steam and serve with oyster sauce. I also made the chrysanthemum greens with tofu using this recipe and served with rice. A quick pickle that I like is to take toss thinly sliced radishes with salt until wilted and water is released.  Rinse with water several times, drain well and add a teaspoon of sugar and a couple tablespoons of rice vinegar. I can’t remember the last time we got butter lettuce, so this is a real treat! Use it as a lettuce wrap for meat or this simple salad with a shallot vinaigrette.

Fall 2016 Week 9 (Nov. 29)

Thank you Fall members for your support this season. I think the honey comb was a thank you treat from David for the last boxes of this season.  Go here if you’re interested in signing up for Winter boxes, December-January, starting next week.

This seasonal salad that uses two kinds of cabbage, apple, and radish looks great. My favorite use for the radishes, especially the black ones, is to julienne them, toss with salt for half and hour or more, rinse and add a vinaigrette.



Small: romain (2 standard, 2 miniature) spinach, potatoes, honey comb, daikon radish, napa cabbage, black Spanish radish, rutabaga, watermelon radish, Korean purple daikon, Asian pears, fuji apples, granny smith apple, shallot, yellow onion, broccolini.



Medium Add: broccolini, miniature romain, spinach, green cabbage.