The harvest list is updated each Thursday and Sunday. The Thursday update is a rough prediction of what will be harvested, and on Sunday the actual list will be posted after the harvest is finished and shares are packed. Visit our harvest calendar to see when your favorite crops are expected, but keep in mind that predicting harvests is essentially like predicting the weather - it's an educated guess.
Here's what you can expect to find in your CSA share on May 20th (names in parentheses are the varieties of the crop that we have grown):
- Pac Choi (Joi Choi)
- Cilantro (Santo)
- Salad Mix (tat soi, and gourmet lettuce mix)
- Head Lettuce (Nevada)
- Spinach (Tyee and Emu)
- Arugula (Astro)
- Radishes (French Breakfast)
The beginning of the season is all about the greens! This is how we are able to start harvesting earlier in the season, but within the first few weeks there will start to be quite a bit of other veggies showing up in the shares like broccoli, cabbages, peas, and cauliflower. As the summer comes the variety of crops will continue to grow. Visit our harvest calendar to see when your favorite crops are expected, but keep in mind that predicting harvests is essentially like predicting the weather - it's an educated guess.
Grilled Pac Choi
This is an easy and delicious way to get in the spirit of the spring and break out the grill. If you've ever wondered what to do with your Pac Choi (also known as Bok Choi), this recipe may be the answer to your problems.
- Pac Choi
- Salt (optional)
- Butter (optional)
- Balsamic Vinaigrette (optional)
- Olive Oil (optional)
- Heat your grill up. You want it to be between 250 to 300 degrees.
- Slice the entire Pac Choi down the middle lengthwise with one cut.
- Add salt, butter and/or olive oil to taste. Add any other seasonings you'd like (pepper, chopped cilantro, or whatever suits your fancy)
- Place the Pac Choi on the grill cut side down and cook covered for 2-3 minutes. Flip and do the same on the other side. The longer you cook it, the softer the stems become, so experiment with heat and timing to find your own preference between crisp and crunchy or soft and roasted. Be careful not to overcook the leaves.
- Take the Pac Choi off the grill and add balsamic vinaigrette (if desired). May require a fork to eat, and sure to be delicious!
Adapted from How to Cook Everything: Vegetarian by Mark Bittman
A new alternative to classic salsa. Fresh and a little spicy. I made it twice in two weeks! We've enjoyed it with torilla chips and on quessadillas, but it could complement all sorts of Mexican dishes.
- 1 cup radishes, chopped
- 1/2 English cucumber
- 1/2 small onion, minced
- 2 scallions, finely chopped
- 1 garlic clove, minced
- 1 shake red pepper flakes (or chile or cayenne pepper)
- 1/2 lemon, squeezed
- 1/3 cup fresh cilantro leaves, chopped
- Salt and black pepper, to taste
- Chop all ingredients, as described above, by hand or using the food processor.
- Mix all ingredients together, by hand.
- Taste and adjust seasoning to your preferences (i.e., more salt, lemon, pepper flakes).