Produce Typically Offered in our CSA Shares
Eating seasonally means that we can’t guarantee when a crop will be ready or how the harvest will look until the plant comes fully into peak production. Each year is different, and we invite you to enjoy the ride of eating in synch with nature.
Below is a visual glossary of what you might find in your CSA share throughout the year, a short description of the fruit, vegetable or herb, and an estimated number of times you can expect to see it in your share each year.
Apples
Why does an apple a day keep the doctor away? Apples are rich in essential nutrients like fiber, vitamin C, and polyphenols, which support heart health and reduce cardiovascular disease risk. Regular apple consumption can lower the need for medical intervention by improving overall health. Apples are also linked to a reduced cancer risk, thanks to their antioxidant properties, particularly flavonoids, which neutralize free radicals. Additionally, their high fiber content promotes gastrointestinal health and better lipid profiles. Despite their less-than-perfect appearance this year, apples remain a nutritious and delicious choice, especially in homemade applesauce, which we enjoy year-round.
Arugula
Arugula is rich in antioxidants that combat oxidative stress and protect cells from free radical damage. It contains glucosinolates, flavonoids, and carotenoids, which not only give arugula its peppery flavor but also enhance its health benefits. Glucosinolates have been linked to cancer prevention by detoxifying carcinogens and reducing inflammation. Arugula’s antioxidant properties support cardiovascular health by protecting blood vessels and improving heart function. Its bioactive compounds, such as phenolic acids and flavonoids, help reduce inflammation, a key factor in diseases like heart disease, diabetes, and cancer. Additionally, its fiber content supports gut health and helps regulate inflammation.
Asian Greens
Asian Greens – Chinese cabbage, Bok Choi, Mizuna, and Tatsoi
Asian greens like Chinese cabbage, bok choy, mizuna, and tatsoi are nutrient-packed, offering a wide range of health benefits. They are rich in vitamins A, C, and K, which promote immune health, skin vitality, and strong bones. These greens are also high in fiber, aiding digestion and helping to maintain healthy cholesterol levels. Packed with antioxidants, they combat inflammation and oxidative stress. Additionally, their low calorie and high water content make them excellent for hydration and weight management. With essential minerals like calcium, magnesium, and potassium, they support heart health and bone strength, making them an excellent addition to any diet. These vegetables can be steamed and served with butter and salt for a great side dish, or built into a stir fry, or braised with some tamari and fat of your choice.
We offered them 3 times in June and once in October last year of the 2024 CSA.
Basil
Basil
Although many shareholders look askance at some of our herbs, I don’t think I have met a single person who wouldn’t kill for fresh Genovese basil! This one is a bit temperamental and we sometimes lose our crop to various mildews. And it is also quite frost sensitive so can’t be planted too early, nor will it survive the first light frost.
It has a distinctive flavor profile, rich aromatic qualities, and diverse applications in food preparation, particularly in Italian cuisine. The intense, sweet aroma, characterized by its notes of linalool and eugenol, enhances the taste of dishes, particularly the iconic pesto sauce.
In addition to its sensory attributes, Genovese basil is also rich in bioactive compounds, such as rosmarinic acid and other phenolic compounds, which have antioxidative and anti-inflammatory properties.
For us farmers, an hour or two of weeding and tending the basil bed brings on a peaceful sense of calm and that all is right with the world. Its essential oils are indeed “happy compounds.”
We offered basil 6 weeks in July and August of the 2024 CSA and hope to increase it to 10 weeks this year.
Beets
Beets
Coming soon!
We offered beets 12 weeks of the 2024 summer CSA.
Garlic Scapes
Garlic scapes are the tall winding green stalks that grow from the bulbs of hardneck garlic plants. Each bulb grows one scape. We harvest the scapes in late June or early July to ensure the majority of the plant’s energy goes towards growing large, healthy garlic bulbs. Garlic scapes retain a mild garlic flavor and are excellent in pesto’s and stir fry’s.
Estimated number of times included in a CSA share each year: 2-3
Swiss Chard
Chard was in the share for 17 weeks in 2024.
Swiss chard (Beta vulgaris subsp. cicla) is a highly nutritious vegetable, often classified as a superfood due to its rich vitamins and minerals. Chard greens are typically tall and wide, with rolling bumps and a thick colorful stem. Stems can be white, pink, red, yellow or orange. Chard greens are sometimes confused with beet greens, but unlike beets, the root of chard is inedible and the roots will never be included with your share. The stem and leaves of chard cook at different rates, and one way to overcome this differential is to chop the stem into smaller pieces than the leaves. It can also be eaten raw. It is a versatile vegetable that is delicious sautéed, steamed, grilled or roasted. Chard is high in magnesium, iron, potassium, and vitamins A, C, and K, and is a good source of protein and fiber.
Beet Greens
Beet greens are the large green leaves of the beet plant that grow above ground, while beet roots are the round reddish part of the vegetable that most people are more accustomed to seeing. Beet greens are high in vitamins A and C, and are a good source of calcium, iron, potassium, magnesium and fiber. Early in the season, we thin the beet beds so that the remaining plants can grow to full size. The thinned beet greens are especially delicious when young and tender, but are tasty and nutritious all season long. Generally, beet greens are cooked similarly to spinach and chard. A quick and easy way to serve beets with their greens is to chop the beet portion very thinly and also chop the stems and greens, steam until tender and serve with butter and salt. This is a farm favorite.
Estimated number of times included in a CSA share each year: 2-3, plus 10-12 times with beet roots
Green Onions
Green onions were in the shares 6 times last year.
Green onions (Allium fistulosum) are among my favorite farm vegetables. Their aromatic flavor enhances almost any dish, and we use both the white base and the green tops. These versatile plants are rich in vitamins and minerals, particularly vitamin C for immune health and vitamin A for vision and cellular function (Kim, 2023). Green onions also provide about 3.5 grams of dietary fiber per 100 grams, supporting digestion and promoting satiety (Chen et al., 2019). Additionally, they are packed with antioxidants like quercetin, chlorophyll, and sulfur compounds, which protect against oxidative stress and inflammation (Surya, 2024). Green onions offer more than just basic nutrition—they also have anti-inflammatory, antimicrobial, and cardiovascular benefits, as quercetin helps improve circulation and reduce blood pressure (Madăric et al., 2013).
Strawberries
Strawberries are usually just 1 or 2 weeks in early June. That is the way with perennials.
Strawberries are rich in vitamin C, which supports immune function, skin health, and antioxidant protection. One serving provides over 100% of the daily recommended intake. Vitamin C is vital for collagen synthesis, essential for skin integrity and wound healing, and acts as an antioxidant to neutralize free radicals. Strawberries also contain dietary fiber, promoting digestion and aiding in weight management by enhancing fullness. Additionally, they are high in polyphenols and flavonoids, which may reduce the risk of chronic diseases like heart disease and cancer. Their anti-inflammatory effects may benefit those with arthritis, and they help regulate blood sugar, making them suitable for diabetics.
Broccoli
Broccoli appeared in shares 10 times in 2024—our best showing yet!
Broccoli is rich in glucosinolates, sulfur-containing compounds with health benefits, including anti-cancer properties. These serve as precursors to sulforaphane, extensively studied for its chemopreventive effects against cancers like breast and prostate. Broccoli sprouts contain 10-100 times more glucosinolates than mature heads, enhancing its functional food potential. It’s packed with essential vitamins, notably C, E, and K. Vitamin C is a powerful antioxidant supporting immunity, vitamin E aids cardiovascular health and reduces inflammation, and vitamin K is crucial for blood clotting and bone health. Combined with antioxidants, broccoli’s dense nutrition aids disease prevention and promotes overall wellness.
Collard Greens
Collards were in shares 8 times last year.
Collard greens are health powerhouses. Here’s how Jack and I incorporate them daily: in the fall, we blanch, puree, and freeze enough collards so we can add 1 tablespoon to our morning smoothies. When in season, I sauté them with onions and other veggies for scrambled eggs. They’re also great in soups or steamed with butter and salt. Since they’re tough, I chop them finely. Collards are a rich source of folate, essential for DNA synthesis, repair, and methylation, especially during pregnancy and childhood. They also provide vitamins A, C, and K. Steaming is the best way to preserve their folate, as boiling can reduce it.