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

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.

Spring Cabbage

A tender, sweet cabbage that is great for coleslaw, stir fry or simply sauteing as a side dish.

Red Cabbage

Recipes

Punjabi Cabbage

Quick and Easy Coleslaw

Butterhead Lettuce

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.

Escarole

Not a lettuce! This is a bitter, Italian cooking green which adds a meaty, peppery flavor when added to a recipe. In the winter, when it is growing in very cool conditions, the bitterness is not so strong and some people will find it a good alternative to lettuce in a green salad.

Recipes

Escarole & Bean Soup

Komatsuna

Also known as Japanese mustard spinach, I think of this as like a loose leaf Bok Choy. It is very tender, so doesn’t require much cooking, and it has a delicate mustard flavor, but without any of the spiciness. Young leaves are great in salads and larger, more mature leaves are an excellent stir fry vegetable.

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

Kohlrabi

This is a member of the brassica family and has a taste a bit like a mild, sweet turnip. After peeling, you can roast, fry or casserole this vegetable, or even grate it into a salad raw.

Recipes

Spaghetti Squash with Broccoli (or Kohlrabi) & Tahini Sauce

Kohlrabi Slaw

Roasted Kohlrabi

Bulb Fennel

This herbaceous vegetable native to the Mediterranean has a sweet, mild licorice flavor with the frondy parts being much stronger flavor than the bulb at the base of the plant. All parts are edible and it can cooked into soups and stews (often paired with seafood) or eaten raw, thinly sliced into salads.

Red Radishes