*In the box

In the Box: Summer, Week #16

GEOF leeks
Leeks in the field! Image via GEOF

Veg Share*
Spaghetti Squash – 1 piece
Green Beans – 1 lb (Wow!)
Leeks – 1 bunch
Broccoli OR Zucchini – 1 head
Red Beets – 1 bunch
Red Tomatoes – 2 lb bag
*Contents of the share may fluctuate over the week.

Fruit Share
Gala Apples
Bosc Pears
(Notes on fruit: The apples should be stored in the refrigerator to keep them crisp. Bosc Pears should ripen outside the plastic bag. They will not be soft when ripe, just a little more golden in color. If you wait until they are soft, they will be rotten.)

Herb Share

Milk Not Jails Dairy Share
Weekly dairy share pick up

A few friendly reminders & updates:

Save the Date! CSA Harvest Festival – Sunday, October 14
Our farms annual Harvest Festival will be held on Sunday, October 14th from 11am-3pm. FREE for all CSA members and their families and invited guests.

Hayride Tours, Walking Tours, Cooking Demos, Live Music, Animal Shearing, Kids Events and lots more! Stay tuned for more details…

*In the box

In the Box: Summer, Week #8

Veg Share*
Zucchini – several pieces
Cucumbers – 2-3 pieces
Swiss Chard – 1 bunch
Cippolini Onions – 1 bunch
Broccoli – 2-3 pieces
Garlic – 1 large or 2 medium heads
Beets – 1 quart
Batavian – Green & Red- 2 baby heads
*Contents of the share may fluctuate over the week.

Fruit Share
Peaches – 1 bag
Apricots – 1 bag
Blackberries -OR- Blueberries

Herb Share

Milk Not Jails Dairy Share
Dairy share pick up is weekly. Don’t forget your milk!

Beyond the bountiful harvest, a few friendly reminders:

CSA BBQ Sat, July 28th 4pm
Join your fellow CSA’ers for an evening barbeque at Sunnyside Gardens Park! Bring your friends and family, grilling items and a dish to share. Please RSVP by July 25th.

Lewis Waite Farm CSA Extras
Order your Lewis Waite extras now and have your burgers and brats in time for the CSA BBQ! Order deadline is Sunday, July 22nd for delivery on July 26th.

Milk Not Jails Monthly Specials
It’s time again to make your à la carte dairy purchases from Milk Not Jails. Milk, yogurt, butter, ice cream and more! Order and pay online. Deadline is Monday, July 23rd at 5pm for delivery on August 2nd.

*In the box

In the Box: Summer, Week #6

Garlic drying in the barn. img via GEOF

Veg Share
Zucchini – several pieces
Cipollini Onions – 1 bunch
Red Beets – 1 bunch
Radicchio – 1 head
Carrots – 1 bunch
Broccoli -OR- Cabbage – 1 head
Magenta Lettuce – 1 head
Romaine Lettuce – 1 head

Fruit Share
Apricots – 1 bag
Gooseberries -OR- Blueberries – 1 pint

Herb Share

Milk Not Jails Share
Dairy share
Did you order ice cream? *ala carte item pick up is THIS WEEK*

Reminder: Early bird signup for Winter Sun Farms’ winter shares continues online. The total price is $137. Read more and sign up (right now!) online.


Broccoli Slaw

recipe & image via More, Please

I’m really into no-cook recipes these days. I love that this one looks like you’ve been chopping and prepping for hours. But there’s no need for a fancy Cuisinart. The broccoli chops up with ease and the recipe comes together quickly. I often “kitchen sink” this slaw by adding leftover cabbage, carrots, radicchio, or whatever else is left hanging around the crisper.

3 sliced / chopped heads of broccoli, including the stalks
3/4 cup sliced / chopped almonds
3/4 cup chopped up dried fruit. Something tangy is best, like cranberries
1/2 red onion, chopped

1/2 cup mayonnaise
2 TB lemon juice (juice from 1 small lemon)
lots of black pepper
1/2 ts coarse salt
2 T rice vinegar – unseasoned

1. Mix broccoli, almonds, dried fruit and red onion in a large bowl.

2. Mix mayo, lemon juice, black pepper, salt and rice vinegar in a small bowl.

3. Pour mayo mixture into the broccoli mixture and coat thoroughly.

4. Refrigerate for 30 mins before serving to allow flavors to blend.


Broccoli with Garlic Sauce

If you’re looking for a doppelganger for the cloyingly sweet broccoli with garlic sauce from the local take out joint (my favorite? Wah Yeung on 43rd Ave.), this isn’t your recipe. But if you want something with a light sauce and lots of kick, give this a try. Be sure not to overcook the broccoli.
I serve this over brown rice. If I’m especially hungry, I’ll pick up a couple egg rolls from the local joint to flesh out the meal.

2 large bunches of broccoli; florets cut to bite-sized pieces, stalks peeled and sliced into diagonal small pieces
4 large garlic cloves, minced + 1 clove thinly sliced
nice chunk of minced ginger
1/2 cup broth or water
1 T soy sauce or Bragg’s Amino Acids
1 T cornstarch
1 T honey
1 ts sesame oil
2 ts crushed red pepper flakes (more if you like!)
olive oil or Pam
scallions for garnish

1. Chop and peel and dice all your produce

2. Make the sauce by mixing the minced garlic, minced ginger, soy sauce or Bragg’s, cornstarch, honey, sesame oil and crushed red pepper flakes

3. Heat large pan or wok on hight. Spray with oil and brown sliced garlic clove. Once garlic is browned, add broccoli for 1 minute. Reduce heat to medium and add 1/4 cup of water or broth.

4. Cover and cook for 2 minutes or so.

5. Add the sauce and cook for another minute or 2

6. Garnish with sliced scallions.

*In the box Archives

In the Box; Week 25

Sweet Potatoes | 4.5 – 5 lbs
Squash Squash | 1 pc
Red Kale | 1 bunch
Celeriac | 2 pcs
Baby Potatoes or Leeks | 1.5 lbs or 2 pcs
Parsley | 1 bunch
Carrots | 1 bunch
Broccoli | 1 pc

Eating Apples | 1 mixed bag
Macintosh, Jonagold and Fuji

Cooking Apples | 1 mixed bag (marked with tape)
Ida Red, Rome, Jonamac

What the veg?


Broccoli also contains the carotenoid, lutein. Broccoli is an excellent source of the vitamins K, C, and A, as well as folate and fiber. Broccoli is a very good source of phosphorus, potassium, magnesium and the vitamins B6 and E.

Broccoli is very perishable and should be stored, unwashed in an open plastic bag in the refrigerator crisper where it will keep for a week. Broccoli that has been blanched and then frozen can stay up to a year. Leftover cooked broccoli should be placed in tightly covered container and stored in the refrigerator where it will keep for a few days.

Calabrese, Italian green

The history of this vegetable only dates back to the 1920’s in the U.S. and its cultivation originated in Italy.

Cooking tips:
Broccoli is a very versatile vegetable that can be steamed, pureed, stir fried or simply eaten raw.
When cooking broccoli, however, the stems and florets should be prepared differently. Since the fibrous stems take longer to cook, they can be prepared separately for a few minutes before adding the florets. For quicker cooking, make lengthwise slits in the stems. While people do not generally eat the leaves, they are perfectly edible and contain concentrated amounts of nutrients.

Sprinkle lemon juice and sesame seeds over lightly steamed broccoli.

Toss pasta with olive oil, pine nuts and healthy sautéed broccoli florets. Add salt and pepper to taste.

Purée cooked broccoli and cauliflower, then combine with seasonings of your choice to make a simple, yet delicious, soup.

Add broccoli florets and chopped stalks to omelets.


Broccoli raab (bitter) OR Broccoflower OR cauliflower

1 lb = 2 cups florets = 1 bunch = 3 cups cooked, chopped = 10 oz frozen = 1.5 cups raw, chopped