Share In the Harvest Newsletter Archives

🌱 From the Field: One Family, Many Vegetables

Many people are surprised to learn that several vegetables in this week’s CSA share are actually close relatives.

Broccoli, cauliflower, and collard greens all belong to the same plant species, Brassica oleracea. Green cabbage and Brussels sprouts are members of this species as well, although they aren’t included in this week’s box. Over hundreds of years, farmers selectively bred different traits from the same wild ancestor to create the vegetables we know today. Broccoli was developed for its flower buds, cauliflower for its dense flower head, collard greens for their large, nutritious leaves, cabbage for its tightly packed head, and Brussels sprouts for the small buds that grow along the stem.

Napa cabbage is a close cousin rather than the exact same species. It belongs to the Brassica family as well (Brassica rapa) and shares many of the same growing habits and nutritional benefits.

Although these vegetables look completely different on your dinner plate, they spend much of the season growing side by side in our fields under very similar conditions. This week alone, more than half of your CSA share comes from this remarkable family of vegetables.  It’s a fun reminder of just how much diversity can come from a single plant family.

What’s in the Box? 🥦🥬

This week’s share is loaded with fresh summer vegetables that are perfect for everything from backyard cookouts to quick weeknight dinners. Whether you’re firing up the grill, roasting vegetables in the oven, or tossing together a fresh salad, there’s plenty of versatility packed into this week’s harvest.

Here’s what’s inside:

• 🥬 Napa Cabbage
• 🥦 Broccoli
• 🥦 Cauliflower
• 🥒 Zucchini
• 💛 Yellow Squash
• 🥬 Collard Greens

Need a few ideas to get started? Here are some easy ways to enjoy this week’s harvest:

🥬 Napa Cabbage: Sweeter and more tender than traditional cabbage, Napa cabbage is fantastic in fresh salads and slaws, tossed into stir-fries, or added to soups during the last few minutes of cooking. Store it in the refrigerator and keep it unwashed until you’re ready to use it.

🥦 Broccoli & Cauliflower: These two pair perfectly together. Roast them with olive oil, garlic, and Parmesan for an easy side dish, steam them for a simple vegetable medley, or enjoy them raw with your favorite dip. For the best freshness, keep them refrigerated and wait to wash them until you’re ready to cook.

🥒 Zucchini & 💛 Yellow Squash: Summer squash is one of the most versatile vegetables you’ll receive all season. Slice it onto the grill, roast it with fresh herbs, sauté it with onions and garlic, or add it to pasta dishes. Looking for something a little different? Try this delicious recipe shared by one of our very own CSA members:
https://www.pahls.com/csa-member-updates/recipes/summer-squash-skillet-exactly-how-mama-likes-it/

🥬 Collard Greens: Don’t let these hearty greens intimidate you! Remove the tough center stem, slice the leaves into ribbons, and sauté them with garlic and olive oil, braise them with onions and broth, or stir them into soups and stews. A splash of vinegar or fresh lemon juice at the end adds wonderful flavor.

One of the best parts of being a CSA member is trying vegetables in new ways and cooking with the seasons. Don’t be afraid to experiment.  Sometimes the simplest preparations turn out to be the most memorable.

Looking for even more inspiration? Be sure to browse our CSA e-Guide for additional storage tips, preparation ideas, and recipes. We also love seeing what our members create, so don’t forget to share your favorite meals with us!