Here you will find a list of what I have available each week, with descriptions and links to any blog posts where the produce is used as an ingredient in a recipe.

For Custom Box Subscribers, please click on the button below to be taken to a form where you can send me your weekly order. This page will be updated by Wednesday Evening for the coming weekend’s delivery and you can submit your order any time before 10am on your regular delivery day (either Friday or Saturday).

Custom Box Order Form

If you’re not already a subscriber, sign up for the CSA here first

Note Key

*Limited Availability - Only one unit available per customer

* Out Of Season - this item is available, but might be less sweet than usual or more bitter because it’s outside it’s normal growing season.

Featured

Broccoli

This is another highly nutrient dense and delicious vegetable, which goes great in a stir fry, can be eaten raw with dips, added to soups, or even roasted with a little oil, garlic and lemon juice.

Recipes

Spaghetti Squash with Broccoli (or Kohlrabi) & Tahini Sauce

Strawberries

Curly Kale

Recipes

Mushroom & Kale Risotto

Kale & Cilantro Chimichurri

Kale Chips

Kale & Sweet Potato with Parsley Vinaigrette

Cavolo Nero Kale

Also commonly known as dino kale, this is a variety with a long history in Italian cuisine. It’s a hearty kale that retains its texture when cooked making it great for stews and braising. It also makes great kale chips.

Mini Romaine Lettuce

Batavian Green Lettuce

Recipes

Vietnamese Spring Rolls

Magenta Summer Crisp Lettuce

Spicy Leaf Salad Mix

This is a pre-cut mix of spicy baby salad leaves such as green and red mizuna, purple tatsoi, mustard greens and arugula. It is delicious served on it’s own as a simple side salad, mixed with lettuce for something more substantial, or in sandwiches and spring rolls.

Beets

Prized for their anti-inflammatory and antioxidant properties, the red pigments in beets called betalains are more concentrated in this vegetable than in other sources and they provide particular benefits for cardiovascular health. Beets can be eaten raw grated into a salad, or cooked very simply by boiling whole, frying in slices, or roasting in cubes/wedges.

Recipes

Beet, Carrot & Potato Salad

Beet, Carrot & Apple Slaw

Rainbow Chard

A lot like spinach, but the leaf needs to be removed from the stem and cooked separately. Chard is one of the most nutrient dense vegetables available, and depending on which nutrients you measure, in some analyses, it comes out better than kale or spinach.

Recipes

Easy Swiss Chard

Spaghetti Squash & Chard

Tex-Mex Tofu Scramble

Carrots

These are apparently the worlds most popular vegetable, and will be making a regular appearance in your boxes. However, along with beets they are higher in sugar and starch than the other veggies in this list and consequently should be eaten in smaller portions.

Recipes

Quick & Simple Coleslaw

Beet, Carrot & Potato Salad

Mied Veg Potato Salad

Mixed Bean Chili

Simple Stir Fry

Eggplant & Potato Lasagna

Vegetable Jalfrezi Curry

Vietnamese Spring Rolls

Beet, Carrot & Apple Slaw

Green Onions

Recipes

Tabbouleh

Mied Veg Potato Salad

Feta & Beefsteak tomato Toast

Vietnamese Spring Rolls

Green Beans

Don’t be fooled by the multi-colors, these are regular green beans, just bred for a bit more of a flashy appearance. Unfortunately the purple ones will turn back to green when cooked, but they’re also great raw in a salad where their color can shine

Recipes

Green Beans & Tomatoes

Baked Green Bean Fries

Spicy Green Beans

Japanese Eggplant

Very similar to the classic Italian style eggplant except it’s long and slender with a more delicate flesh that cooks more quickly than the Italian variety.

Red Onions

Recipes

Gazpacho

Eggplant Bruschetta

Yellow Onions

Recipes

Gazpacho

Mixed Bean Chili

Galia (Tropical) Melons

Also known as tropical melons, they look a lot like cantaloupe on the outside with a corky, net like rind, but on the inside they have a lime-green flesh with a complex flavor suggestive of tropical fruit and a fresh, banana-like aroma.

Like all of our melons, they are picked when ripe and will be ready to eat when you receive them, but will keep well for a few days in the fridge after delivery.

Zucchini/Yellow Summer Squash

Brought to the US by Italians in the 1920s, the word Zucchini comes from Zucca, the Italian word for Squash. They’re a super versatile vegetable used in almost every culinary style around the world.

Recipes

Briam (Greek Zucchini, Tomato & Potato Bake)

Pearl Couscous With Summer Veg

Roasted Summer Vegetable Pasta

Tex-Mex Tofu Scramble

Zucchini Bread

Cucumbers

Recipes

Gazpacho

Mixed Veg Potato Salad

Tabbouleh

Citrus Soy Cucumbers

Cilantro

A staple in so many Mexican, Indian and other South East Asian cuisines. To some people it apparently tastes like soap, but to me its zesty aroma and spiced flavor are the essence of curry dishes.

Recipes

Mixed Bean Chili

Kale & Cilantro Chimichurri

Citrus Soy Cucumbers

Spaghetti Squash Cakes with Mashed Avocado

Vietnamese Spring Rolls

Roasted Tomatillo Salsa Verde

Bell Peppers

Green available only. If you would like just one specific color, please note this in the comments section on your order form. Otherwise you will receive a mix.

Recipes

Spaghetti Squash with Italian Style Tomato Sauce

Mied Veg Potato Salad

Mixed Bean Chili

Simple Stir Fry

Roasted Summer Vegetable Pasta

Vegetable Jalfrezi Curry

Vietnamese Spring Rolls

Bell Pepper Enchiladas

Red Radishes

Hakurei Turnips

A sweet, Japanese variety of turnip that can be eaten raw when young, up to two inches in diameter, or is great as a roasted vegetable as it continues to grow. The tops are also hairless, unlike European varieties, which mean they are great as a salad leaf or lightly cooked like spinach.

Recipes

Vegetable Jalfrezi Curry

Rutabaga

Apparently this vegetable originated as a cross between a turnip and a cabbage and it has been grown commonly in northern Europe since at least the 15th century.

It is similar in appearance to a turnip, except that it is usually larger and has a slightly yellow tinge which turns a deeper orange-gold when it’s cooked. Rutabagas are also sweeter than turnips and don’t have the sharp, peppery twang that purple top turnips are known for.

Garlic