Tag: Spring Mix

  • CSA 2026 SPRING WEEK 7

    From Our Farm

    Beans, Tricolor

    Green Baby Cabbage

    Dandelion Greens

    Onion, Sweet Red (Cured)

    Parsley

    Radishes, Purple Daikon

    Spring Mix

    Sweet Potatoes, Fingerling

    From Our Partners

    Blueberries – Blackwater Farms

    Try out these great recipes we found around the web that feature items from your share:

    Blueberry Cucumber Salsa

    Ingredients:

    • 1 cup fresh blueberries
    • 1 cup cucumber, finely diced (about 1/2 medium cucumber)
    • 1/4 cup red onion, finely chopped
    • 1 small jalapeño pepper, seeded and minced
    • 1/4 cup fresh cilantro, chopped
    • 1 tablespoon fresh lime juice
    • Zest of 1 lime
    • 1/4 teaspoon sea salt
    • 1/8 teaspoon freshly ground black pepper

    Instructions:

    1. Prepare the Blueberries: Rinse blueberries under cold water and pat dry with a clean towel. Halve or quarter any larger berries for uniform pieces.
    2. Combine Fresh Ingredients: In a medium mixing bowl, combine the prepared blueberries, diced cucumber, chopped red onion, minced jalapeño, and fresh cilantro.
    3. Season the Salsa: Add lime juice, lime zest, sea salt, and freshly ground black pepper to the bowl.
    4. Toss and Mix: Gently toss all ingredients together until evenly combined, being careful not to crush the blueberries.
    5. Rest the Salsa: Refrigerate for 10 to 15 minutes to allow the flavors to meld together before serving.
    6. Serve: Serve chilled with tortilla chips, or use as a fresh topping for grilled fish, chicken, or tacos.

    Adapted from: https://rusticrecipeblog.com/recipes/blueberry-cucumber-salsa

  • CSA 2026 SPRING WEEK 1

    From Our Farm

    Beets, with Tops

    Cilantro

    Kale

    Lettuce, Cherokee

    Onions, Sweet Red

    Peas, English

    Radishes, Purple Daikon

    Spring Mix

    Sweet Potatoes, Okinawa

    Try out these great recipes we found around the web that feature items from your share:

    Vibrant Beet Soup with Sweet Potatoes

    Ingredients:

    • 1 tbsp extra virgin olive oil
    • 1/2 medium yellow or red onion, diced
    • 4 cloves garlic, minced
    • 1 jalapeño pepper, seeded and minced
    • 2 tbsp ginger, minced or grated (about 1 ½-inch knob)
    • 1 cup chopped celery, about 2 stalks
    • 1/2-1 cup chopped beet green stalks, or swiss chard stalks
    • 1 cup diced carrot, about 1 large carrot
    • 2 cups cubed beets, Peeled. about 2 large beets
    • 6 cups vegetable broth, or water plus 2 tablespoon Better than Bouillon Vegetable paste or 2 bouillon cubes
    • 1 tsp black pepper
    • 2 cups cubed sweet potato, about 2 small, sweet potatoes
    • 2 cups chopped beet greens, or swiss chard greens
    • 3-4 tbsp red wine vinegar
    • 1 cup chopped fresh parsley, for garnish

    Instructions:

    1. Warm the oil in a large Dutch oven or soup pot over medium heat. Add the onion, garlic, jalapeño, ginger, and celery, and beet green stalks, and sauté for about 5 minutes until the onions are translucent.
    2. Add the beets and carrots and sauté for another 3 minutes.
    3. Add the vegetable broth (or water and bouillon) and black pepper. Increase the heat to medium-high and bring the soup to a boil. Reduce the heat to medium and simmer the soup with the lid ajar for 10 minutes, adding more vegetable broth to thin the soup if preferred.
    4. Add the sweet potatoes and cook with the lid ajar for another 20 minutes or until the beets and sweet potatoes are tender.
    5. Stir in the beet greens and cook another 5 minutes until they are tender.
    6. Remove the soup from the heat and stir in the red wine vinegar. Season with salt to taste and serve hot, garnished with chopped parsley.

    Recipe adapted from: https://sweetpotatosoul.com/hearty-beet-sweet-potato-soup/

  • CSA 2026 WINTER WEEK 12

    From Our Farm

    Carrots, Rainbow

    Fennel 

    Kale, Curly 

    Lettuce, Red Leaf 

    Parsley

    Peas, Snow 

    Spring Mix 

    Sweet Potatoes, Yams, Fingerling

    From Our Partner Growers

    Squash/Zucchini Mix – Urban Vegetable Project

    Try out these great recipes we found around the web that feature items from your share:

    Everyday Greens Skillet

    Ingredients:

    • 2 tbsp olive oil
    • 1 clove garlic pressed
    • 1 medium green bell pepper cut to strips
    • 1 medium zucchini squash sliced in half medallions
    • 1 bunch kale torn in bite size pieces
    • 1 cup snap peas
    • 1/8 tsp dried thyme
    • 1/8 tsp onion powder
    • 5 leaves fresh basil
    •  salt & pepper to taste
    • 2 tsp balsamic vinegar (or Pear Cider Vinegar!)

    Instructions:

    1. Add olive oil to stove top skillet on medium-high heat. I like to use cast iron so it sears the veggies a bit during cooking.
    2. Place garlic, veggies, seasoning and basil into the skillet. Stir to combine. Cook on medium-high heat for 4-5 minutes. Stir occasionally.
    3. Turn heat down to medium. Add balsamic vinegar or acid of your choice. Stir and cook another 5-7 minutes or until veggies are soft yet tender.
    4. Serve hot as a side dish or as a veggie bowl.

    Recipe adapted from: https://www.mangiapaleo.com/2018/03/16/everyday-greens-skillet/

  • CSA 2026 WINTER WEEK 11

    From Our Farm

    Beets, with Tops

    Bok Choy

    Cabbage, Red Napa

    Celery

    Dill

    Onions, Green/Scallions

    Spring Mix

    Sweet Potatoes, Okinawa

    Try out these great recipes we found around the web that feature items from your share:

    Simple Baby Bok Choy and Snow Peas

    Ingredients:

    • 1 tablespoon peanut oil
    • 2 garlic cloves, finely minced
    • 1 teaspoon grated fresh ginger
    • 3⁄4 lb baby bok choy, leaves separated
    • 1⁄2 lb snow peas
    • 1⁄2 cup chicken stock (or vegetable stock if you wish to keep it vegetarian)
    • 2 tablespoons oyster sauce
    • 1⁄2 teaspoon sesame oil

    Instructions:

    1. Add the oil, garlic and ginger into a wok or large saute pan. Turn the heat to medium-high. As the oil heats, the garlic and ginger will infuse the oil with flavor. Take care that they do not burn. When the oil is hot, add the bok choy and the snow peas and toss to coat them in the oil.
    2. Stir-fry the mixture for about a minute. Add the stock and oyster sauce and bring to a boil. Cover and cook for 2 minutes until the bok choy stems are crisp-tender. Drizzle the sesame oil over the mixture and serve.

    Recipe adapted from: https://www.food.com/recipe/simple-baby-bok-choy-and-snow-peas-425819#recipe

  • CSA 2026 WINTER WEEK 3

    From Our Farm

    Carrots, Sweet Baby

    Dandelion Greens

    Lettuce, Romaine

    Spring Mix

    Sugar Cane

    Sweet Potatoes, Yams, Fingerling

    Turmeric

    Cabbage, Green Baby

    From Our Partner Growers

    Beets – Urban Vegetable Project

    Try out these great recipes we found around the web that feature items from your share:

    Superfood Salad

    Ingredients:

    ½ cup cooked wild rice (prepared in advance)

    1 large sweet potato

    2 tablespoons olive oil, divided

    1 raw beet

    2 radishes

    ¼ cup shredded cucumber

    1/2 avocado

    2 tablespoons chopped cilantro

    1 handful spinach

    1 handful mixed greens

    1 lime

    1 tablespoon pepitas

    Instructions:

    Prepare the wild rice in advance, according to the package instructions.

      Preheat oven to 450°F.

      Dice 1 large sweet potato; place it in a bowl and mix with enough olive oil to coat, a sprinkle of kosher salt, and fresh ground pepper. Line a baking sheet with parchment paper and place the potatoes onto the sheet; roast until tender, about 25 minutes.

      Peel and thinly slice the beet. Thinly slice 2 radishes. Peel and grate ¼ cup cucumber. Slice ½ avocado. Chop 2 tablespoons cilantro.

      To serve, place the salad greens and spinach in a bowl. Arrange small piles of each vegetable and the rice. Drizzle with the juice of 1 lime and 1 tablespoon olive oil. Top with sunflower seeds or pepitas.

      Recipe adapted from: https://www.acouplecooks.com/superfood-salad/