by stacey | Bok Choy, Broccoli Raab, Cabbage, Carrots, Celery, Garlic Scapes, Kai Lan, Kale, Mei Qing Choi, Mizuna, Onion, Pea Pods, Peas, Scallions, Sweet Peppers, Swiss Chard, Tatsoi, Tokyo Bekana
Over the course of the season the veggie CSA shares may contain a variety of Asian greens such as Mizuna, Tokyo Bekana, Tatsoi, Mei King Choi, Boc Choy, Kai Lan and more. These varieties as well as kale and swiss chard can be used in quick cooking stir fry dishes....
by stacey | Cabbage, Carrots, Celery, Cilantro, Herbs, Lettuce, Onion, Parsley, Sweet Peppers, Vinaigrettes and Dressings
1 to 1 and 1/2 pounds of peeled and shredded carrots 3 cups or so of thinly sliced cabbage (green, napa or savoy) 1 medium red onion very thinly sliced 2 stalks of celery thinly sliced (or red bell peppers) If you have more carrot and less cabbage or would like more...
by stacey | Carrots, Onion, Vinaigrettes and Dressings
Shredded carrot salad with maple vinaigrette 4 cups of shredded carrots ½ to 1 medium red onion cut into very thin half-moons Dressing: ½ cup rice vinegar 1-2 Tablespoonfuls of finely minced ginger (or more for some extra kick) 2 tablespoonfuls of soy sauce ¼ cup of...
by stacey | Carrots, Storage
Store in crisper drawers in plastic bags lined with paper towel. If your carrots don’t have their greens removed already, remove before storing. The greens will draw moisture out of the carrots. They can also be stored in the refrigerator in a container of...
by stacey | Arugula, Broccoli Raab, Carrots, Garlic, Greens, Kale, Mizuna, Potatoes, Spigariello, Spinach, Swiss Chard, Uncategorized
Many variations of this recipe have been made. Perfect for using whatever greens you have to wilt and adding other root veggies like carrots. Recipe adapted from Tumbleweed Farm blog post and the book Dishing up Dirt Bacon Gremolata 3 strips of good quality thick...
by stacey | Broccoli, Carrots, Cauliflower, Daikon Radish, Kohlrabi, Kousa, Onion, Potatoes, Purple Top Turnip, Scallions, Summer Squash, Zucchini, Zucchini/Kousa
Vegisode Veggietots This recipe is a guideline. Each vegetable’s moisture content is variable, once shredded or finely chopped, the vegetable should be drained or pressed with paper towels to dry as much as possible. The bread crumbs can be adjusted to alter the...
