CSA Pickup 4

CSA Pickup for June 21st

Per usual we look forward to seeing you from 3:30-5:30 pm at the Cook field parking lot.

In this week’s box you will be receiving:

  •  Beets
  • Turnips
  • Spring onion (Vidalia onion)
  •  Red Russian kale
  •  Curly kale
  • Bib lettuce
  • Nappa Cabbage
  • Basil
  • Garlic Scapes
  • Brocoli

Basil is best kept as you would fresh flowers. A little bit of water and a space on your counter top will keep the leaves fresh for about a week if you change the water often.

Our green onions have finally developed into spring onions! This means they have developed a stronger flavor and are delicious when served roasted whole if you like strong onion flavors.


Please let us know what you think of our broccoli crop! We had a brush with some nasty pests this week and decided to harvest a bit early but hope you won’t mind.









Again, here are some recipes shared with us by our friend Aisha to utilize the produce in this week’s box.


Simple Roasted Beets

Serving size: 4


-4 beets, peeled and cut into 3⁄4-inch cubes 2 tablespoons olive oil
-1 pinch sea salt, or to taste
-1 teaspoon dried thyme leaves (optional)


Preheat oven to 425. Line a baking sheet with parchment paper.

Toss beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on the baking sheet so that they don’t touch.

Sprinkle beets with sea salt.

Roast in the preheated oven until beets are tender, about 10 to 20 minutes. A fork inserted into a beet cube should come out easily.

Serve alone or pair with a simple green salad.

Red Russian Kale with Garlic and Lemon

Serving size: 4


-1 large bunch of red Russian kale, washed, stems removed and roughly chopped 2 tablespoons olive oil
-5 cloves garlic, finely chopped
-Sea salt and freshly ground pepper, to taste

-1⁄2 cup water
-Juice of half a lemonDirections

Heat olive oil in a skillet over medium-high heat. Add garlic and sauté for about a minute or until it turns just golden.

Add kale and stir until kale is fully coated with oil. Add salt, pepper and water. Cover and cook for about 10 minutes or until kale is soft and tender. Adjust seasonings and drizzle with lemon juice.


Serve with your favorite meat

Beet Smoothie

Serving size: 4


-2 cups plant milk (almond, soy, etc.) or water
-2 frozen bananas
-2 small beets, washed, peeled and cut into sixths
-2 cups fresh or frozen strawberries
-2 cups fresh or frozen blueberries


Add all ingredients to a blender, and blend for 2-3 minutes or until smooth.

Use the “pulse mode” on your blender if using all frozen fruit and blend consistently until smooth.