CSA: Early Spring Session (Week 5)

Rutabagas

Thanks so much for your patience with this late Box Contents post!  

One of my favorite items in Week 5's box was rutabaga, which, like its strange cousin kohlrabi, is a cross between the cabbage and the turnip.  

Here's some interesting info featured in From Asparagus to Zucchini, which is a fantastic cookbook produced by the Madison Area CSA Coalition (we sell this in our market during the Summer Session; if you'd like to purchase a copy during the Early or Late Spring Sessions, let me know and we'll put one in your box!):

The rutabaga appeared suddenly in the middle of the 17th century and first became popular in Sweden.  In fact, rutabaga comes from the Swedish rotabagge, meaning 'baggy root.'  Rutabagas are also commonly referred to as Swedes or Swedish turnips.  They were among the first vegetables grown by colonists in America as they began farming the untilled land, because the large roots helped break up poor soils. [...] Rutabaga is high in carbohydrates, vitamins A and C, and some minerals, particularly calcium.  Rutabagas belong to a handful of cruciferous vegetables believed to be effective in cancer prevention as well.

Also, I'd like to remind everyone that next Wednesday (April 24th) marks the sixth and final week of the Early Spring Session.  The Late Spring Session begins on Wednesday, May 1st - if you're planning to join us for that session, please send in your application (if you haven't already done so)!

Early Spring Session, Week 5: Box Contents

Cauliflower
Braising Mix
Watercress
Collards
Lettuce
Fennel
Apples
Eggs
Leeks
Rutabaga
Garlic

CSA: Early Spring Session (Week 4)

Delicious sorrel!

Week 4's box has a great assortment of produce.  Although technically a vegetable, rhubarb is often considered a fruit because of the way it's used (in pies and so forth) - while we're craving sweet fruit during the winter & early spring months, it's such a relief to have rhubarb appear.  

Mizuna (a peppery Japanese green) is reminiscent of arugula.  Raw, it adds a lot of flavor to salad; it's also great in stir-fries.

The aromatic herb fennel (I love that smell!) is fairly versatile - the bulb can be eaten raw, sauteed, braised, etc.  I'll be posting a great soup recipe that uses fennel later this week.

Sorrel has quickly become one of my favorite herbs - it has a crisp lemony flavor.  To make a quick and easy sauce that's great for poached fish, I just cut out the tough center stem, chop the leaves up, and saute them.  As they cook, the leaves break down into a thick sauce, which can be served as-is on top of cooked fish.  I like to add some cream to the sauteed sorrel.  (In this week's box, a bunch of cut sorrel - freshly harvested here at Jubilee - was packed in a plastic bag.  It looks a bit like spinach, which was loosely packed in a banded-bunch in the box).

Early Spring Session, Week 4: Box Contents
Chard
Mizuna or Red Mustard
Fennel
Rhubarb
Collard Raab
Yellow Onion
Crimini Mushrooms
Sorrel
Granny Smith Apples
Spinach

CSA: Early Spring Session (Week 3)

Although there's nothing particularly out of the ordinary in this week's box (aside from raab), I do want to emphasize how delicious cipollini onions are; they're sweeter than normal onions and are perfect for roasting.

Early Spring Session, Week 3: Box Contents
Eggs
Kale
Granny Smith Apples
Red Cipollini Onions
Red Savoy Cabbage
Beets
Carrots
Broccoli
Raab

CSA: Early Spring Session (Week 2)

Purple sprouting broccoli

For Week 2 of our Early Spring Session, we added purple sprouting broccoli to the Regular Shares - this variety was a bit of an experiment for us, so we are hoping to just try it out in a small quantity this week and get some feedback on it.  Purple sprouting broccoli, which is an old English heirloom variety of broccoli, overwinters and then is ready for harvest in the spring.  The broccoli heads and kale-like leaves add a lot of color and taste to a salad, but there are some delectable recipes posted here in case you'd prefer to cook it. We're curious to hear your opinions on this variety!

We'll be adding recipes to the blog periodically, and if you have one that you'd like to share, we'd love to post it!  Just send us an email with your recipe (and a photo, if possible), as well as a citation for the recipe, if you found it online or in a cookbook.

Early Spring Session, Week 2: Box Contents

Kale
Chard
Braising mix
Granny Smith Apples or Fuji Apples

Leeks

Watercress

Garlic

Crimini Mushrooms

Yukon Gold Potatoes

Purple Sprouting Broccoli (Regular Shares only)

CSA: Early Spring Session (Week 1)

kale raab

One of the more unusual items in this week's boxes is kale raab (fresh from Jubilee).  Brassicas like broccoli and kale send up shoots of delicious flower buds when they are going to seed after the winter, and these buds are called "raab."

They're very sweet and are even tasty when added raw to salads.  For a quick lunch today, I just chopped them up and sauteed them with garlic in olive oil.

Early Spring Session Week 1: Box Contents
eggs
broccoli

cauliflower

chard

shallots

beets

apples

carrots

pears

kale raab