As we enter Week 13 of our CSA program, we’re nearing the final stretch of the season, and this week’s box brings a mix of familiar favorites along with a couple of fresh arrivals to spice things up. While the season's challenges have been felt, we’re doing everything...
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Collard Greens
Collard greens and kale both come from the cabbage family (Brassica oleracea). Though they can be used interchangeably for many purposes, they are not the same thing. Both vegetables are quite bitter, though collard greens are slightly milder (especially when...
Honeycrisp Apples or Fireside Apples
Developed in the 1960's at the University of Minnesota and introduced to the commercial market in the 1990's, Honeycrisp apples have quickly grown in popularity. Crisp and juicy, their creamy white flesh offers a nice blend of sugar and tartness. Use raw for snacking...
Acorn Squash
Acorn squash is an old standby in winter squash and for many people, their first introduction to squash in general. Containing significant levels of vitamins A and C, thiamin, pantothenic acid and other B-family vitamins, acorn squash also provides many minerals. ...
Butternut Squash
Butternut squash is an excellent source of vitamins A and C and some of the B vitamins. It is also a great source of fiber, potassium, and magnesium. It is fat free, cholesterol free and sodium free. It has a rich golden-yellow flesh with an excellent smooth...
Poblano Peppers
Poblano peppers are mild chili peppers that originated in the state of Puebla, Mexico. When dried, they are called ancho or ancho chile, from the Spanish word for "wide" (chile ancho-"wide chile"). As the poblano ripens and changes to red in color, it becomes...
Carrots
High in vitamin A and beta carotene, which is the substance responsible for its beautiful orange color, carrots are a favorite raw snack for many children and adults. The carrot is also high in fiber, calcium, potassium, and other trace minerals. To receive the most...
Green Bell Peppers
Peppers contain high levels of vitamins A, C, and E and most varieties include the minerals iron and potassium. Refrigerate unwashed in a refrigerator hydrator drawer for 1-2 weeks. Eating them raw, added to a veggie tray, sliced in a salad, or as part of a...