This “Welcome Back” CSA Share Includes: Sweet Baby Carrots, Strawberries, Bok Choy, Red Butter Lettuce, Easter Egg Radish, Cilantro, Sweet “Murasaki” Potatoes, and our exclusive Spinach.
Strawberries- Not only are strawberries delicious they are packed with antioxidants and rich in vitamins and minerals, it’s a win-win. Read more about these wonderful berries in 10 surprising benefits of Strawberry by Organicfacts.net
Red Butter Lettuce- Buttery and slightly sweet this lettuce also known as Boston or Bibb lettuce. This type of loose leaf variety is known as the “cut and come again” lettuces as they can be harvested multiple times from a single plant. It’s tender, large red leaves are excellent for salads, sandwiches and can also be used for wraps.
Easter Egg Radish- These little radishes come in an array of colors ranging from dark purple, crimson, and magenta to light pink and pearly white. Slice them thin and toss in a green salad, display their brilliant colors on a fresh veggie platter or combine with cabbage for some fresh, tasty slaw. Try this Cabbage-Radish Slaw with a Cilantro-Lime Vinaigrette from the New York Times recipe section.
Bok Choy- Cultivated in China for centuries, bok choy has played a large part not only in its cuisine, but in traditional Chinese medicine. Today, it’s a staple in both Asian and American recipes. The entire vegetable can be used, and is often added raw to salads for a little added crunch. In soups, the leaves and stalks should be chopped and added separately, since the stalks take longer to cook. It can also be steamed or boiled, but the stir fry method of cooking seems to release the best flavors.
Sweet Baby Carrots- Did you know carrots have a higher natural sugar content than all other vegetables, with the exception of beets. You can use carrot juice to sweeten up any smoothie and cooking carrots helps bring out their sweetness. According to The Washington State Department of Agriculture, an average American eats 10.6 lbs. of fresh carrots per year. That may seem like a lot to you but i’m pretty sure I consume that in a week, and after tasting our carrots you know why, they’re addictive. 
Murasaki Fingerling Sweet Potatoes- Crimson skinned fingerlings with a semi-sweet white flesh. No need to peel, just give them a rinse and slice or enjoy them roasted whole. Try this recipe..
Honey Roasted Fingerling Sweet Potatoes with Cumin and Cilantro
Spinach- We are delighted to be sharing this with our CSA members this week. Spinach is an extremely difficult crop to grow organically in Florida due to its susceptibility to mildew and precise germination temperature. Spinach is affected by many different strains/races of downy mildew. In conventional agriculture they spray it with fungicides every week or more often to combat the mildew. The seeds also require cold weather to germinate and the plants won’t grow if the temperature gets over 80º. Eat it fresh in a green salad, add it to your morning eggs, or blend it up and put it in your smoothie, there’s no wrong way to eat Spinach.
Cilantro Pico Guacamole
Cilantro- While coriander (seed form) can be added throughout the cooking process, cilantro actually loses its signature strength and health benefits when introduced to heat. It is best to add fresh chopped cilantro leaves just prior to serving in hot dishes. For raw preparations such as salsas, guacamole, smoothies, and others, cilantro can be added at any point. Store upright in a jar with an inch or two of water, cover with a plastic bag, and refrigerate. The fresh cilantro should remain tasty and beautiful for up to 10 days.
Tune in next week for more facts, tips and recipes.
Peace, Love, & Good Clean Food!
-Shani