Welcome to Extended Season CSA Week 5!

In the box:

  1. Brussels Sprouts
  2. Carrots
  3. Celery
  4. Fingerling Potatoes
  5. Rutabagas
  6. Red Mustard
  7. Lettuce
  8. Red Baby Bok Choi
  9. Apples

Produce tidbits:
– Rutabagas are actually a cross between turnips and cabbage, and this is evident in the flavor, which is a bit milder than a turnip’s when raw, and buttery and sweet-savory, though still a bit bitter, when cooked. Rutabagas can be roasted, sautéed, baked, fried, boiled, mashed and added to soups and stews. They can also be eaten raw as a snack or grated into salads or coleslaw. Either way you prepare them, I suggest peeling first.
– When Red Mustard plants are young, the mild flavored leaves make an excellent addition to salads and sandwiches. The large, mature leaves have much more bite. When raw, they taste exactly like wasabi. Cooking mellows them, but if you like hot stuff, use them raw in salads, coleslaws, and other dishes. Also try: one leaf on a sandwich for added zip OR chiffonade fresh on pasta… it adds a nice bite, but the pieces are very small and not overpowering. And… it’s beautiful!