CSA Week #4 (B)
July 8 & 10, 2025
This week's share includes some specialty crops I wait for all year...like escarole and fennel! Escarole looks a lot like lettuce, but it's not-- and should not be eaten raw like lettuce (unless you pair it well with a special dressing) because it has a slightly bitter flavor. Cook it and the bitterness disappears! Same for the fennel. I happen to love its licorice-like flavor, but if you don't, just cook it! Try one of my favorite recipes below. Bon appetit! -Maggie & Matt
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FARM NEWS & NOTICES
Farm Weather — It’s been HOT and very dusty on the farm, with an occasional thunderstorm that temporarily floods the fields. Luckily, we have well-draining soil so it hasn’t kept us out of the fields for long. Fall and winter crops are going in the ground now (today it was leeks!), and we just staked our tomatoes. I finished tending to the strawberry plants that needed their berries removed. We just planted them last month, and the first year they grow they need to focus on growing into large, healthy plants— not fruit production. Next season we will have strawberries in the CSA shares and possibly U-Pick too!
Before we get started with the box contents, THIS IS ESCAROLE, NOT LETTUCE! The lettuce this week is baby Romaines, so it looks totally different. If you are new to escarole, try cooking it! Make the classic White Beans and Escarole. It's quick and so delicious!
What’s in the Shares
Escarole
The biggest head of green frilly leaves in the box. Not lettuce, so don't try to eat it in a regular salad. The outer leaves really do need to be cooked. So cook the whole head in a soup or braised with white beans. You can save some of the inner whiter leaves for a small salad paired with Gruyere cheese, garlic and a dijon vinaigrette. You need the cheese and dijon to balance out the slightly bitter flavored leaves.
Storage: In an airtight bag in the fridge.
What I'm making: Escarole and White Beans
Cilantro
Love cilantro pesto or lots of chopped cilantro in guacamole!
Storage: In an airtight bag in the fridge.
What I'm making: Cilantro Pesto
Parsley
Bring bright flavor to salads and soups!
Storage: In an airtight bag in the fridge.
What I'm making: Quinoa Salad with Parsley & Chickpeas
Fennel
New to fennel? Try braising it. OR slice it up and freeze it. Pull out a handful to add to Minestrone soup later in the season. It's that special ingredient that adds a wonderful rich flavor.
Storage: In an airtight bag in the fridge. Remove the top stalks before storing. You can use them to flavor stocks.
What I'm making: Braised Fennel AND a fennel & escarole salad.
Red Beets
Sweet! Try them roasted and then cooled in a salad.
Storage: In an airtight bag in the fridge. Remove the edible greens from the roots and store separately.
What I'm making: Boiled and tossed with butter & salt. Plus sauteed beet greens along with eggs for breakfast!
Baby Romaine Lettuces
This is a variety called "Newham" which has a tight head. I love the crunch and the cuteness of the small heads. Just one makes the perfect medium-size salad. So now you have 2 salads worth!
Storage: In an airtight bag in the fridge.
What I'm making: Salad!
Zucchini & Summer Squash
The season is just starting!
Storage: In an airtight bag in the fridge.
What I'm making: Zucchini fritters
Mini Broccoli
More of this specialty broccoli. Remember that you can eat the whole thing!
Storage: In an airtight bag in the fridge.
What I'm making: Mini broccoli with pasta and garlic
Sugar Snap Peas
We're nearing the end of the pea season, so this may be your last taste of these until next year!
Storage: In an airtight bag in the fridge.
What I'm making: Steamed and tossed with olive oil, garlic and mint
Red Kale
Did you know that kale is one of the most nutrient-dense vegetables, packed with vitamins, nutrients and minerals?! It's also super versatile. Kale salads, smoothies, pastas, steamed, sauteed, added to soups, I could go on.... So that's why we grow it for you. We want you to be healthy and happy and learn to love what your body loves you to feed it! Quick note...if you steam kale until tender and then toss with garlic and olive oil, it's a quick and simple side dish filled with nutrition. This one bunch of kale will cook down to just 2 vegetable portions. We usually cook up at least 2 bunches of kale at a time to feed our family of four one side dish.
Storage: In an airtight bag in the fridge.
What I'm making: Steamed and tossed with garlic & olive oil
Our Favorite Recipes
Braised Fennel with White Wine
Quick and easy classic
Caramelized Fennel Salad with Goat Cheese
A favorite recipe!
Escarole & White Bean Salad with Fennel and Gruyere
A very special salad with a wonderful marriage of flavors!
Escarole & White Beans
Uses a whole head of escarole and is perfect for a quick supper!
Cilantro Pesto
Delicious on pasta!