As we finish off the last of our Thanksgiving leftovers, we are excited to be able to share such a green CSA box with our members this week. Not all of the listed produce will be available at the Upper East Side Farmers Market, but we always have a selection of greens, veggies, fruits, honey, and more!

Kale Salad (Photo courtesy of The Fare Field; check out this Fare Field video to see this salad in action.)

Pei Tsai aka Tokyo Bekana

This week, all of our shares will be receiving Kale (either Dino or Curly), Eggplant, Scallions and Pei Tsai.  Large shares are getting beautiful head lettuce from our friends at French Farms in Redland.  Pei Tsai, also known as Tokyo Bekana, can be cooked or consumed raw.  It is crisp and has a high water content, making it a pleasantly fresh green to add to salads, but it is great added to a quick veggie stir fry as well. 

Lemongrass

Mizuna

We are going to be sharing Verde Farms baby mizuna with the small and large shares at Upper East Side this week. Mizuna, also know as Japanese mustard, is a great salad green with a mild and slightly bitter taste. One way, aside from salad, to prepare mizuna is to add the leaves to freshly boiled potatoes with olive oil, salt, and pepper.  Everyone at Upper East Side is also getting lemongrass and Cubanelle peppers.  Try a Thai style soup with coconut milk and your lemongrass.  Cubanelle peppers are great for stuffing since they have a thin wall and a large hollow.  Stuff them with cheese and herbs or picadillo and bake them in the oven until they get soft and toasty on the outside.  Try this recipe where the peppers are halved then stuffed.  

 Ruby Streaks Mustard

The large shares for the Upper East Side will also be receiving mustard greens and French sorrel. Do not be afraid of your mustard greens! If you are a fan of spice, eaten raw this green can add warmth to any dish. On the other hand, if you are not a fan of spice, wilt these greens through steaming or sautéing, try adding them to your next round of scrambled eggs. French Sorrel taste a bit like a tart fruit and can be eaten raw or used as a seasoning. Add it in a salad, or better yet, to a salad dressing.

New Zealand Spinach

For the small and large shares in the Grove, French Farms is harvesting Carlton Komatsuna, Japans best kept secret. These tasty dark green leaves have a mild Brassica flavor and are delicious steamed, stir-fried, or enjoyed raw in salads. The large shares in the Grove will have the opportunity to experiment with New Zealand spinach and oregano.  New Zealand spinach is not a true spinach; it is in a totally different family of plants, mostly coastal plants native to Australia, Japan and Chile.  As the name implies, it is very similar in texture and taste to spinach and you can use it interchangeably by blanching or sautéing before eating.  Oregano is a wonderful “woodsy” flavored herb that is delicious when added to sauces, salad dressings, baked dishes, or cocktails!