Welcome to Extended Season CSA Week 4!

In the box:

  1. Spaghetti Squash
  2. Broccoli
  3. Onions
  4. Garlic
  5. Tokyo Bekana
  6. Mizuna
  7. Russet Potatoes
  8. Rosemary
  9. Bartlett Pears
Produce tidbits:
– Tokyo Bekana is a loose-headed, lightweight cabbage that is often mistaken for lettuce due to its similarities in flavor and appearance. It is crisp and tender with a mild, sweet, and spinach-like flavor with mild pepper nuances. Tokyo Bekana is suited for both raw and cooked applications such as sautéing, steaming, and stir-frying. The frilly green is mild and can be shredded and tossed into green salads, mixed into pasta dishes for added crispness, braised as a side dish, or sliced and added to soups. It can also be lightly stir-fried and mixed with cooked vegetables and meat, used as a lettuce wrap, or pickled into a sweet and spicy condiment.
– Mizuna tastes like a cross between mustard greens and arugula. It is mildly spicy with a peppery bite. After a frost, it sweetens up quite a bit. You have probably had it raw as a baby green in lettuce mixes, where it looks like a more feathery arugula. As a mature green, though you could chop it up and have it in a salad, it is usually cooked to add a little bite to whatever you’re making. When using in hot dishes, the leaves should be added at the end of cooking so the leaves can wilt and like spinach, will shrink when cooked. Mizuna can also be used in stir-fries, soups, or sautés, where the leaves will soak up some of the flavoring liquid.