Strawberries

• One of the most highly anticipated U-Pick items on the share, strawberries are always a crowd favorite because of their beautiful red skin and sweet taste. Once you’ve had a freshly picked strawberry, it’s almost impossible to eat store bought strawberries again! 

• Did you know that strawberries are not actually botanically classified as a berry, rather they are the greatly enlarged stem end of the plant's flower.

• Strawberries are a good source of vitamins C, A, and K.

• They can be eaten fresh, sliced, pureed, cooked down into a compote, syrup or glaze and used within ice creams, gelatos, granitas, sorbets and cocktails.

• Strawberries are best eaten fresh in 2-3 days, but can be stored in the refrigerator in a container or frozen for later use.

RECIPES 

Easy Oven Roasted Strawberries 

• 1 pound strawberries, hulled, halved, quartered if large

• 2 tablespoons raw sugar or granulated sugar

Toss strawberries and sugar in a large bowl and let sit until berries start to release their juices, 25–30 minutes. Preheat the oven to 185°F (or the lowest possible setting, which may be 200°F). Spread out berries on a rimmed baking sheet lined with a nonstick baking mat and bake, rotating the baking sheet about every 30 minutes, until the berries are darkened in color and dried out around the edges but still slightly juicy in the center, 3–3 1/2 hours. Let cool on the baking sheet.

https://www.epicurious.com/recipes/food/views/craftsman-and-wolves-oven-dried-strawberries

Strawberry Avocado Pesto Pasta Salad 

The Best Strawberry Shortcakes 

Strawberry Chamomile Olive Oil Cake with Honeyed Ricotta

Jammy Strawberry Galette 

Strawberry and Chamomile Palmona

Strawberry Cucumber Salad with Lemon Cream  

Strawberry Conserve 

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For more information see:

The Encyclopedia of Food

Specialty Produce

Beets

• Beetroot can be eaten raw, roasted, steamed, grilled, boiled and baked.

• Regardless of how you cook them, be sure to leave the tale, skin and at least 1 inch of stems attached to keep the juices locked inside. Beets are easier to peel after they are cooked, so scrub and cook with skins on.

• Beets will "tint" whatever they touch!

• You can also use the greens as you would chard or spinach.

• If you are planning on storing the beets for longer than a week, separate the greens from the root. Store the root in a paper or perforated plastic bag in the refrigerator. Store the greens in a plastic bag in the refrigerator.

RECIPES

Five-Minute Beets

• 1 bunch of beets

• 1 tablespoon butter

• salt and pepper

• lemon juice or vinegar to taste

• 2 tablespoons chopped parsley, tarragon, dill, or other herb.

Grate the beets into course shreds. Melt the butter in a skillet, add the beets, and toss them with 1/2 teaspoon salt and pepper to taste. Add 1/4 cup water, then cover the pan and cook over medium heat until the beets are tender. Remove the lid, raise the heat to boil off any excess water. Taste for salt, season with a little lemon juice or vinegar--balsamic or red wine is good--and toss with your herb of choice. If you don't mind the shocking color, you can stir in a tablespoon of yogurt or sour cream, always a tasty addition to beets. (Vegetarian Cooking for Everyone by Deborah Madison, p338-339)

Honey Roasted Beetroot and Carrots

Pickled Beets

Roasted Beet Hummus

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For more information see:

The Encyclopedia of Food

Specialty Produce

Radish

• At KCSA you will find a few different types of radishes in your share early summer and fall.

• Easter egg radishes are small, round and their skin color ranges from white to pink to crimson to purple...like little easter eggs! Their flesh is bright white and crisp with a mild sweet radish flavor.

• Our daikon radishes are quite small, about 4-6” long and have a mild peppery taste.

• French breakfast radishes grow to maturity in 21 days! They are an oblong shape with deep pink roots and bright white tips. They range from two to four inches in length and have a crisp, spicy bite.

• Watermelon radishes are about 4” round with a white and green skin. The flesh is a vibrant pink, like a...watermelon! They have a mild, peppery taste with almond sweet notes.

• Can be eaten raw, roasted, braised, grilled (will bring out the subtly sweet and nutty flavor) or pickled. The greens are also edible and great to throw into stir fries and sautes.  

• They pair well with fennel, apple, cheeses such as feta and chèvre, butter, cream-based dressings, vinaigrettes, bacon, white fish, cucumbers, mild salad greens, cooked eggs, noodles such as soba and udon, citrus, cilantro, mint, and tarragon.

• Remove leaves from radishes, and store separately in bags or containers in the refrigerator.

RECIPES

3 Ingredient Quick Pickled Watermelon Radish

• 1 watermelon radish or daikon, peeled and shredded

• ¼ cup rice vinegar (or apple cider vinegar)

• 2 tbsp sugar (or maple syrup)

Combine apple cider vinegar or rice vinegar and maple syrup or sugar in a large bowl. Mix well. Add radishes and toss. Let sit for 10 minutes in the fridge. Add a pinch of salt onto the radish and toss again right before serving. Store the rest of the radish in an airtight jar up to a week. (https://omnivorescookbook.com/pickled-watermelon-radish/)

Buttered Radish and Ricotta Toast

Simple Radish and Herb Salad

Grilled Radishes with Radish Greens Chimichurri 

Chicken Tacos with Bok Choy and Radish Slaw

Radishes with Garlic Scape and Herb Butter

Radish Leaf Soup

Simple Roasted Radishes

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For more information see:

The Encyclopedia of Food

Specialty Produce

Swiss Chard

• Leaves and stalks are often treated as two different vegetables.

• Stems are typically braised, leaves are used as you would spinach--in soups, as braised greens, with eggs, rice, lentils and in savory tarts.

• Related to spinach, beets and quinoa.

• Store chard, like all greens, in a plastic bag in the refrigerator.

RECIPES

Braised Chard with Cilantro:

• 1 big bunch of chard, leaves sliced into 1 inch wide ribbons

• 1 1/2 cups of chard stems, diced

• 1 onion diced

• 1/2 cup chopped cilantro

• 1/3 cup olive oil

• 1 teaspoon paprika

• 1 garlic clove pounded with 1 teaspoon salt

• salt and pepper to taste

Place all the ingredients in a wide, heavy pot with a few pinches of salt. Add 1/4 cup water, cover tightly and cook over low heat for 45 minutes. Check once or twice to make sure there is enough moisture. If anything is sticking, add a few tablespoons of water. When done, taste for salt and pepper. (Vegetarian Cooking for Everyone by Deborah Madison)

Other recipe links:

Trouchia (Chard and Onion omelet)

Catalan Style Greens with Garlic, Sultana's and Pine Nuts

Hariyali Dal (Spiced Lentil and Chard Soup)

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For more information see:

The Encyclopedia of Food

Specialty Produce

Dandelion Greens

• Technically, it’s not the weed you might find in your garden but a cultivated endive that originated in Italy.

• Will range in a slight to pronounced bitterness, similar to escarole and other chicories.

• They take well to fragrant nut oils, sharp vinegars and pairs well with citrus, apples and pears, walnuts and hazelnuts, and blue cheese.

• Try dandelion greens with a warm dressing, which can blanch and sweeten the greens.

• Like all greens, store dandelion greens in a plastic bag in the refrigerator.

RECIPES

Dandelion Greens with Garlic Croutons and Hard-Cooked Egg:

• 1 big bunch of dandelion greens

• 2 large slices of sourdough bread

• 1 clove of garlic, halved

• salt and pepper

• 1 large shallot (scallions could work)

• 4 teaspoons sherry vinegar or aged red wine vinegar

• 5 tablespoons extra virgin olive oil

• 2 hard-cooked eggs, quartered

Chop dandelion greens into bite sized pieces. Toast the bread in the oven until crisp, then rub it with garlic and break each slice into crouton sized pieces. Pound the same clove of garlic with 1/4 teaspoon of salt in a mortar until smooth, then whisk in shallot, vinegar and oil. Heat the vinaigrette in a small skillet until it sizzles, then pour over dandelion greens while tossing them with tongs. Add the croutons and plenty of pepper and toss again. Serve garnished with the eggs. (Vegetarian Cooking for Everyone by Deborah Madison, p137 & 141)

Other recipe links:

Pasta with Dandelion Greens, Garlic, and Pine Nuts

Dandelion Green Salad

Warm Garlic Balsamic Dressing

Warm Bacon-Mushroom Vinaigrette

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For more information see:

The Encyclopedia of Food

Specialty Produce

Kale

• Kale is a superfood! It’s low in fat, saturated fats, and cholesterol free. It’s also low in sodium, an excellent source of vitamin A and C, and a good source of calcium and potassium. Kale is one of the more well known leafy greens in the Brassica family.

• At KCSA we generally grow two types of kale: curly kale and lacinato kale. Curly kale is more bitter and tougher than lacinato kale and the stems should be removed before using. Lacinato kale is milder in flavor and can be used in place of any green in a recipe.

• Both types of kale are good eaten raw, juiced, sauteed, steamed, and put into smoothies and soups.

• When eating kale raw, it is best to massage it with lemon juice and/or salt first, to tenderize the leaves. You can then add any type of salad dressing and fixings to finish it off.

• Best stored in bags or containers in the fridge. For long term storage curly kale can be roughly chopped, spread out on cookie sheet, frozen and then stored in freezer in bags for soups, sautees, and smoothies

RECIPES

Easy Massaged Kale 

• 1 large bunch curly kale

• 2 tablespoons extra-virgin olive oil

• juice of 1 lemon

• ½ teaspoon fine sea salt

• freshly ground black pepper to taste

• ¼ cup nutrition yeast (optional)

• Other salad fixings (nuts, fresh or dried fruits, hemp seeds, ect)

Tear the kale leaves from their stems and break into bite sized pieces. Wash and dry thoroughly. (Compost stems or save for juicing or pesto.) Sprinkle the oil, lemon juice, salt and pepper over the kale and use your hands to massage the dressing into the leaves. Do this however you like, you really can’t go wrong. In a minute or two the leaves should be more tender and ready to eat! Top with nutritional yeast for an umami flavor or other favorite salad fixings. (https://umamigirl.com/simple-massaged-kale-salad/)

Kale Stem Pesto

Sweet Potato, Kale, and Chicken Soup

Za’Atar Spiced Kale Chips 

Simple Caramelized Butternut Squash and Kale Florentine Lasagna

Lemony Kale and White Bean Soup

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For more information see:

The Encyclopedia of Food

Specialty Produce

Spinach

• Spinach is a dark leafy green that is perfect for eating raw, sauteing, baking, juicing, and adding to smoothies.

• Spinach is part of the Goosefoot family, which means its related to beets, chard and quinoa. 

• It pairs well with spring vegetables, citrus, berries, eggs, nuts, bacon, pasta, cream and fresh cheeses and can be flavored with Indian or Middle Eastern spices, creams, ginger, garlic, shallots, chiles and soy.

• Did you know that national spinach day is March 26?! 

• Spinach cooks down to less than 10% of its original size, but if you find you don’t have enough spinach for a recipe other greens, such as chard, kale or collards, can be used as a substitute. 

• Spinach is best stored in containers or bags in the refrigerator or can be blanched and frozen.

RECIPES

Easy Sautéed Spinach and Greens Recipe

• 1 large bunch of spinach chopped, stems removed

• 1 bunch of other hardy greens (kale, chard, collards, or mustards)

• Extra virgin olive oil

• 3 cloves garlic, sliced

• salt to taste

Heat 2 tbsp olive oil in a large skillet on medium high heat. Add garlic and saute for about 1 minute, until the garlic is just beginning to brown. Add spinach and other greens to the pan, packing it down a bit if you need to with your hands. Use a couple spatulas to lift the greens and turn them over in the pan so that you coat more of it with olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the greens over again. Cover the pan and cook for an additional minute. After 2 minutes of covered cooking, the greens should be completely wilted. Remove from heat. Drain any excess liquid from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately (https://www.simplyrecipes.com/recipes/spinach/)

Coconut Red Lentil Soup with Spinach 

Spinach Banana Muffins

Dashi Stracciatella

Palak Rice recipe (Spinach rice)

Spanakopita

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For more information see:

The Encyclopedia of Food

Specialty Produce

Herbs and Edible Flowers

Chamomile

Chamomile has yellow white daisy like flowers with a sweet, almost pineapple scent.

Best harvested in the summer in mid-morning when the dew has dried but before the sun is too hot.

Chamomile has been used to ease teething pain in children, lower anxiety, ease upset stomachs, decrease mild inflammation and consumed in tea form before bed for a good night's rest.*

Chamomile is the main ingredient of our biodynamic compost preparation 503.

St John’s Wart

St. John's Wort are low growing plants with bright yellow flowers that flower in mid-June.

Has been used topically to soothe and ease nervous systems, relax muscle pain, help speed up healing, and decrease depression.*

Yarrow

Yarrow has white clustered flowers with green feathery stocks.

Can be used as a cooking spice and bug spray. Medicinally, it has been used to reduce fevers, support the immune system, soothe sore throats, support the digestive system, and induce labor.*

Yarrow is the main ingredient for our biodynamic compost preparation 502.

Tulsi

Tulsi, also known as “holy basil”, is a type of basil with darker, less shiny leaves, pink flowers and sweater floral scent than traditional basil.

Tulsi is most commonly used holistically in teas, tinctures and salves, but can be used as a culinary herb too. In Thai dishes it is used as an aromatic with garlic, fish sauce and chilies to impart flavor into meat, fish, or chicken.

Tulsi has been used to help the body fight stress, promote a healthy immune system, aid digestion, and support the nervous and circulatory system.*

Marjoram

Marjoram is a compact green plant with oval shaped leaves. It looks a lot like oregano but has a milder and sweeter taste.

Pairs well with citrus, mushrooms, and fish and can be added to salads, soups, stews, sauces, stuffing and even desserts.

Medicinally, marjoram has been used to help ease stomach troubles, speed healing, and promote overall happiness.*

Anise Hyssop

Anise Hyssop is a bushy green plant with four to six inch spikes of densely packed small, violet and indigo flowers with a sweet licorice smell and taste. Bees love it!

Has been used to treat colds and asthma due to it’s warm feeling and ability to reduce phlegm. It also has strong antiviral properties.*

Borage

Borage has small, star shaped, blue flowers that have a clear, cool cucumber taste.

Can be used culinary in soups, pasta, salad, poultry and fish dishes as it adds a slightly cool, cucumber taste.

Has been used to uplift spirits and encourage bravery due to its mild antidepressant and sedative effects. Also has been used topically for treating skin conditions like dryness, inflammation, bruises and swelling.*

Sage

Sage has silvery green leaves, with an almost fuzzy like texture and slightly musty, earthy, piney flavor that is intensified when dried.

Best paired with meat dishes, veggie dishes, and cheese dishes; can be used on it’s own, but has a more complex flavor when paired with other herbs.

Has been used to soothe sore throats, enhance memory, and has antioxidant and anti inflammatory properties.*

Valerian

Valerian has clusters of white flowers with green leaves on top of long stems with a pungent somewhat off putting scent

The roots have been used to aid insomnia, upper respiratory problems, pain relief, skin problems, and cramps.*

Valerian is the main ingredient of our biodynamic compost preparation 507.

Echinacea

Echinacea is a coneflower with purple flower petals and a round, somewhat spikey center.

Has been used to boost the immune system, fight colds and flus, and prevent infections.*

All parts of the plant can be used, but it is the roots that have more potent healing properties.

Oregano

Oregano is a low branching plant with green leaves that have a complex flavor reminiscent of mint, thyme, and rosemary.

It is a key herb in Italian pizza sauce but also good in salads and dips, and with grilled fish, vegetables, and chicken.

It has been used as an antioxidant and has antibacterial, antifungal, and antiparasitic properties.*

Lovage

Lovage is a tall plant with green leaves and stalks that look and smell like celery.

Can be substituted for celery in dishes like soups, stews, salads, and vinegar. But add leaves sparingly because they have a strong flavor.

The roots, stem and leaves have been used as a warming digestive aid, a diuretic, and breath freshener.*

Feverfew

Feverfew is a daisy-like plant with white petals, yellow centers and feather like leaves. It looks similar to chamomile but has a stronger bitter aroma.

Has been used for easing migraine headaches, reducing fever, common colds, and arthritis pain.*

Bergamot

Bergamot, also known as bee balm, has scarlet flowers, tall leafy green stalks, and a fresh, lemon-lime taste with warm spicy notes, and a hint of mint.

Can be added to salads, fresh fruit cups, soups, chicken dishes, sauces, and cheese dishes for a citrusy flavor.

Has been used as a digestive aid, to reduce fevers, spasms, headaches, nausea, and as a sleep aid and to induce sweating.*

Hollyhock

Hollyhock is an edible flower. They are tall plants with rose-like hibiscus sized flowers that can be pink, orange, burgundy, or chocolate with a very neutral flavor.

Can be used as a garnish for drinks and savory and sweet dishes

Have been used for soothing irritation and inflammation and as a cooling tea.*

Nasturtium

Nasturtium are low growing plants with lily pad looking leaves, and bright yellow and orange flowers. Leaves and flowers are edible.

The leaves have a peppery taste similar to watercress, whereas the flowers have slightly floral milder taste.

Can be used in salads, made into a peppery tasting pesto, and as a garnish for soups, dips, and deserts.

Leaves are rich in vitamin A and C and have been used to help treat minor colds and flus.*

Marigolds

Tall bushy plants with fragrant orange and yellow flowers that are edible! They have a slightly bitter floral taste with hints of citrus and spice.

Flowers can garnish salads and desserts or be cooked into egg or rice dishes. Remove the petals from the flower base before consuming as the base can be quite bitter.

Bachelor Buttons

Bachelor buttons are tall bushy plants with blue, pink, red, and white edible flowers with a bland and mildly floral flavor.

Can add a nice pop of color to salads, cakes, cupcakes, and other dessert dishes.

Good added to teas due to its mild to no flavor. It has been used as an antioxidant and anti-inflammatory.*

Calendula

These bright, cheery yellow or orange flowers are edible and have a sweet, citrus earthy scent. When dried the scent becomes highly floral with hints of vanilla.

Can be used in salads, soups, dishes, and garnishes on baked goods or puddings.

Has been used topically to ease skin rashes, blemishes, sunburns and promote healing.*

*FDA Disclaimer: These statements and products have not been evaluated by the FDA. They are not intended to diagnose, treat, cure, or prevent any disease or condition. If you have a health concern or condition, consult a physician. Always consult a medical doctor before modifying your diet, using any new product, drug, supplement, or doing any new exercises. Especially if pregnant.

For more information of specific herbs and flowers see:

https://theherbalacademy.com/

https://www.specialtyproduce.com

“The Herbalist's Kitchen: Cooking and Healing with Herbs (2018)” by Pat Crocker