*In the box

In The Box–June 15

Who’s ready for more greens?? Check out what’s in the box this week–and if you’re looking for more info or recipes, Golden Earthworm has some tasty looking ideas here. Everything on this week’s list is best stored in an airtight (plastic) bag in the refrigerator.

The veggie pickup for Thursday, June 15th will be at Sunnyside Community Services from 5-8pm.

Escarole – It looks like lettuce, but it’s not! Escarole a very nutrient-dense vegetable, and can be eaten raw or cooked. When to use: Within 5 days.

Garlic Scapes – This is the top of the garlic plant–remove the head and use the rest as you would garlic. It gives a slightly milder flavor. When to use: Within a week.

Parsley – Don’t write this off as just a garnish–it’s also great in soups, salads and juices! When to use: Within 3 days.

Baby Arugula – This is the next planing, so it’s extremely tender and best eaten raw in a salad. When to use: Within 3 days.

Red Romaine Lettuce – Romain loves the hot weather, and holds up great with heavier toppings. When to use: Within a week.

Toscano Kale – Try this one as kale chips, thrown in a cold smoothie or added to a soup. When to use: Within a week.

Please note that any boxes not picked up by 8pm will be donated to SCS, and items are subject to change.

If you find that your greens have gone “limp,” a tell-tale sign of dehydration, try soaking them in a bowl of cold water for a bit to help them perk back up.

For more tips, recipe ideas, and info on this week’s produce, check out the Golden Earthworm blog.


Sautéed Greens with Pine Nuts and Raisins

Greens with Cashews
Greens with Cashews. Image via

We are collaborating with fellow CSA member and founder of EZeating, Chef Tara Wood, to highlight a few recipes that use veggies from our CSA deliveries. She has collected a series of delicious recipe suggestions, so keep you eyes peeled over the next few weeks for new ways to eat your way through summer. Enjoy this recipe with this week’s Swiss Chard and Garlic!

1/4 cup pine nuts
2 Tbsp olive oil
4 garlic cloves, minced
1/4 cup golden raisins
1 bunch kale, chard, collards, or turnip greens, etc., about 1 pound, tough stem centers removed (if any) and discarded, greens chopped
1/2 to 1 teaspoon red pepper flakes
Roughly 1/2 cup dry white wine or water
Salt and pepper to taste

1. Heat a large sauté pan hot on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.

2. Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won’t take long for the garlic to begin to brown. Add back the pine nuts, add the raisins and the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1-2 minutes for spinach to 4-5 minutes for collards or kale.

3. Sprinkle a little salt and red pepper flakes on the greens. Add the white wine (can substitute water)—use a little more wine if you are cooking collards, a little less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste.

Serves 2, can easily be doubled.

Image and recipe via