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.
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
Chard
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 sauteed, 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.
Estimated number of times included in a CSA share each year: 18-20
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
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Estimated number of times included in a CSA share each year: 6-8
Strawberries
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Estimated number of times included in a CSA share each year: 2