Carrots

• Carrots are crunchy with a sweet or bitter, earthy flavor, and the leaves are also edible with an herbaceous, parsley-like taste.

• The color of the skin can range from shades of orange, yellow, purple, black, red, to white.

• On average one person consumes 10,866 carrots in their lifetime!

• Carrots are an excellent source of vitamin A, which can help prevent vision loss. They are also loaded with vitamin C, and therefore, can help boost your immune system.

• Carrots can be eaten raw, roasted, baked, sauteed, pureed, juiced, and almost any other cooking purpose!

• Carrots pair well with almonds, bacon, butter, celery, cheeses such as cheddar, parmesan and pecorino, cinnamon, cream, ginger, parsley, potatoes, mushrooms, shallots, tomatoes, and red or white wine vinegar

• To store remove tops and place into bags or containers and keep refrigerated.

RECIPES

Candied Carrot Coins

• 2 medium carrots, scrubbed, very thinly sliced on a mandolin

• 2 tbsp sugar, plus more

Bring carrots, 2 tbsp. sugar, and ¼ cup water to a simmer in a medium skillet over medium-low heat, stirring to separate carrots. Cook until carrots are soft, about 5 minutes. Increase the heat to medium and cook, stirring, until liquid is reduced to a thick syrup (if syrup starts to color, reduce heat). Add several generous pinches of sugar, tossing constantly, then cook, tossing, until carrots are coated. Spread out on a parchment-lined baking sheet and let cool. Separate carrots with your fingers and toss each piece in more sugar to coat. Best eaten as is or can be used to decorate baked goods (https://www.bonappetit.com/recipe/candied-carrot-coins)

Carrot Cake

Carrot Ginger Bisque 

Carrot Pancakes with Salted Yogurt

Spicy Carrot Hummus 

Classic Coleslaw

Carrot Top Pesto

Easy Roasted Carrots 

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For more information see:

The Encyclopedia of Food

Specialty Produce

Peas

• At the KCSA we grow two types of peas for U-Pick, Sugar Snap Peas and Snow Peas.

• Sugar Snap Peas have 2-3” long, thick, sweet, crisp pods that are great for eating raw and cooking (make sure to remove the string from the pods before cooking). 

• Snow Peas have 4-5" long, thin, sweet and tender pods with a crunch, that are great for eating raw and adding to stir fries, but because of their high sugar content care should be taken when cooking as they will brown quicker than other varieties of peas.

• Green peas are a very good source of vitamin K, manganese, dietary fiber, vitamin B1, copper, vitamin C, phosphorus and folate.

• Best stored in the refrigerator in a container or bag or blanched and frozen for later use. 

RECIPES 

Sugar Snap Peas with Lemon 

• 1 tbsp olive oil

• 1 lb fresh sugar snap peas

• 1 tsp lemon zest, freshly grated

• 1/2 tsp sea salt

• 1/4 tsp ground black pepper

Heat oil in a skillet over medium-high heat. Add the snap peas and toss to coat. Cook snap peas for 2 minutes, stirring frequently. Add the lemon zest, salt and pepper (and thyme, if you wish) and cook for an additional 3-5 minutes, until the snap peas begin to puff up and are crisp, yet tender. Serve immediately. 

https://www.asweetpeachef.com/sugar-snap-peas/

Snap Peas and Green Beans with Arugula-Mint Pesto

The Crunchiest Vegetable Salad 

Gingered Stir-Fry with Shrimp and Snow Peas

Sugar Snap Pea Salad 

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For more information see:

The Encyclopedia of Food

Specialty Produce

Genovese Basil

• Basil, known as the “king of herbs,” is one of the most popular culinary herbs with vibrant leaves and a sweet anise like smell that can not be mistaken for anything but basil!

• At the KCSA you will find two types of genovese basil, green and red genovese both having a sweet mild basil flavor and can be used interchangeably in dishes.

• Best used raw or added to finished dishes for maximum flavor. 

• Basil pairs well with tomatoes, garlic, onion, corn, pear, mint, strawberries and cow’s milk cheeses.

• Best eaten fresh but can be stored with stems in water or temporarily in bags in the fridge.  Leaves can also be blended with a little bit of water and frozen in ice cube trays for longer term storage.

RECIPES

Basic Basil Pesto

• 2 cups fresh basil leaves (no stems)

• 2 tbsp pine nuts or walnuts

• 2 large cloves garlic

• ½ cup extra-virgin olive oil

• ½ cup freshly grated parmesan cheese

Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced. With the machine running slowly dribble in the oil and process until the mixture is smooth. Add the cheese and process very briefly, just long enough to combine. Store in the refrigerator or freeze. (https://cooking.nytimes.com/recipes/2653-basic-pesto)

Strawberry Basil Bruschetta

Simple Summertime Basil Chicken Curry with Coconut Ginger-Lime Rice

Simple Crispy Basil Caramelized Garden Vegetable + Fontina French Bread Pizza

Ultimate Caprese Salad 

Summer Squash and Basil Pasta

Cucumber, Mint, and Basil Soda

Strawberry Basil Shortcakes  

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For more information see:

The Encyclopedia of Food

Specialty Produce

Scallions

• Scallions AKA green onions are members of the allium family, which makes them related to onions, garlic, shallots, leeks and chives. 

• Green onions have a fresh, oniony flavor that is sweeter and more mellow than raw onions, but slightly spicier than chives.

• The whole plant can be used for stir-frying, sautéing, roasting, and grilling, or as a garnish raw.

• Scallions are a main staple in Mexican, Chinese, and Japanese cuisine. In Mexican cuisine they bring fresh flavor to rice, beans, fish, and cheese and in Japanese and Chinese cuisine they are added to noodle and tofu dishes, hot pots, and stir-fries.

• Best stored in a container or bag in the refrigerator.

RECIPES

15 Minute Miso Soup with Greens and Tofu 

• 4 cups vegetable broth

• 1 sheet nori (dried seaweed // optional // cut into large rectangles // 1 sheet yields 1/4 cup)

• 3-4 Tbsp white miso paste (fermented soy bean paste) with or without bonito (fish flavor, though bonito makes it non vegan-vegetarian-friendly)

• 1/2 cup chopped green chard or other sturdy green

• 1/2 cup chopped green onion

• 1/4 cup firm tofu (cubed)

Place vegetable broth in a medium saucepan and bring to a low simmer. Add nori and simmer for 5-7 minutes. In the meantime, place miso (starting with lesser end of range) into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn’t clump. Set aside. Add green chard, green onion, and tofu to the pot and cook for 5 minutes. Then remove from heat, add miso mixture, and stir to combine. Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh. https://minimalistbaker.com/15-minute-miso-soup-with-greens-and-tofu/

Summer Squash Slaw with Toasted Almonds and Feta 

Pork and Cabbage Dumplings 

(can be made vegetarian, swipe out pork for tofu or add another vegetable like a red pepper)

Sour Cream and Scallion Drop Biscuits  

Ginger Ramen Scallion Noodles 

Pickled Scallion 

Grilled Kielbasa Tocs 

Kimchi and Scallion Pancakes 

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For more information see:

The Encyclopedia of Food

Specialty Produce

Mustards

• Mustard greens are related to kale and collards, but are less bitter and have a more spicy horseradishy taste, like arugula.

• Mustard greens are a good source of calcium, magnesium, folic acid and vitamin K. 

• Depending on the variety, the leaves can be green, red, flat or frizzy!

• If you like the peppery taste it can be eaten raw with your favorite dressing but to offset the heat you might want to sautee or braise them.

• Best stored like all greens, either in a bag or container in the fridge.

RECIPES

Mustard Green Recipe

• ½ cup thinly sliced onions

• 2 cloves garlic, minced

• 1 tablespoon extra virgin olive oil

• 1 pound mustard greens, washed and torn into large pieces

• 2 to 3 tablespoons chicken or vegetable broth

• ¼ teaspoon salt

• ¼ teaspoon pepper

• ¼ teaspoon dark sesame oil

In a large saute pan, saute onions in olive oil over medium heat until they begin to brown and caramelize, about 5 to 10 minutes. Then add minced garlic and cook a minute more until fragrant. Add the mustard greens and broth and cook until the mustard greens are barely wilted. Toss with sesame oil and season with salt and pepper. (https://www.simplyrecipes.com/recipes/mustard_greens/)

Thai Mustard Green Casserole with Coconut Milk

Simple Southern Mustard Greens 

Spicy Mustard Green Pesto

Mustard Greens+Gruyere Quiche with Almond Crust

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For more information see:

The Encyclopedia of Food

Specialty Produce

Cucumbers

• At the KCSA we grow three different kinds of cucumbers, slicing, pickling, and European cucumbers

• Slicing cucumbers are usually 8-9in long with a uniformed green color, thicker skin, and some bumps. Perfect for everyday slicing and eating raw.

• Pickling cucumbers are usually 4-5in long with a blockier warty body and crunchy texture. Picklers are also good eating raw! 

• European cucumbers are usually 12-13in long, with lightly ribbed, beautiful, dark green fruits and are seedless. Delicious and bitter-free. Perfect for slicing and eating raw.

• Cucumbers can be used for a variety of culinary purposes. Juice them, pickle them, add them to stir fries, smoothies, salads, salsa, and vegetable platters. You can even add slices to water for extra hydration! 

• Best way to store cucumbers is in plastic wrap or container in the refrigerator.

RECIPES

Cucumber Salad

• 2 long European cucumbers

• 1 medium onion

• ¼ cup white wine vinegar

• ¼ cup water

• 1 Tbsp sugar (or coconut sugar or sweetener of choice)

• ⅓ cup fresh dill, chopped

• 1 tsp salt

• ½ tsp black pepper

Cut the cucumber in half and then slice them into half moons. Slice the onion in thin stripes. Mix cucumber and onions in a large bowl. Season with salt and pepper. Mix white wine vinegar, water, and sugar in a small bowl. Pour over the cucumbers and onions, and stir well. Sprinkle some freshly chopped dill and stir. If you have time you can season the sliced cucumbers in advance with salt and place them in a colander, sitting in a bowl, in the refrigerator for 30 minutes to drain out excess moisture. (https://www.deliciousmeetshealthy.com/cucumber-salad/)

Chilled Cucumber Soup with Farm Fresh Herbs

Veggie Spring Rolls with Thai Mango Dipping Sauce

Smashed Cucumber Salad with Hot Vinegar

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For more information see:

The Encyclopedia of Food

Specialty Produce

Arugula

• Arugula has vibrant lobed green leaves and tastes fresh and peppery, with notes of nuts and mustard.

• The younger leaves are tender and flavorful and best eaten raw due to their milder flavor, whereas the mature leaves are much more bitter and stronger tasting and are often cooked to moderate their edgy flavor.

• Can be used in salads, pesto, stir fries, as a pizza topper, quiche filler, grilled cheese, and pretty much anything you want to add a peppery kick to!

• The sharp flavor of arugula pairs well with citrus, roasted beets, pears, pine nuts, olives, tomatoes and robust cheeses such as goat, blue and Parmigiano-Reggiano.

• In the Gulf of Naples, on the island of Ischia, arugula is made into a liqueur known as Rucolino. It is said to be lively on the palate and with a pleasingly bitter aftertaste.

• Best stored in the refrigerator in bag or chopped in a container.

RECIPES

Easy Arugula Pesto

• ½ cup walnut pieces (or cashews, almonds, pinenuts)

• 1 garlic clove, minced

• 2 cups packed arugula leaves

• ½ cup freshly grated parmesan cheese

• salt to taste

• 1 cup extra-virgin olive oil

In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down sides of the bowl as needed. Taste and adjust the seasonings (https://www.epicurious.com/recipes/food/views/arugula-pesto-51116200)

Sippin’ Green Gazpacho

Snap Peas and Green Beans with Arugula Mint Pesto

Grilled Cheese with Apple and Arugula   

Quinoa Arugula Salad with Lemon Thyme Dressing

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For more information see:

The Encyclopedia of Food

Specialty Produce

Cilantro

• Cilantro is a green leafy plant that looks very similar to flat leaf parsley but has a very different flavor and can be identified by its strong scent.

• It tastes bright, earthy and pungent, although its pungency is often described as having a “soapy” flavor.

• The root, stem and leaves are edible; so, it is a zero waste plant!

• Cilantro is used widely in many different cuisines but is used more often in Asian, Indian, North African and in Latin American dishes.

• It can be added raw in salads, salsa, chutney, pesto, sauces, dips, and dressings or to any warm dish just before serving.

• Cilantro is Spanish for coriander. Therefore, coriander seeds are in fact cilantro seeds.

• The best way to store cilantro is to put the stems in a glass of water and put a bag over the leaves to keep them fresh. Alternatively, you can blitz a bunch in a food processor, dilute that in water and put into freezer trays to add to dishes at a later date. Cilantro will store for a short period in a bag in the fridge. 

RECIPES 

Green Pico de Gallo

• 8 ounces tomatillos, husks removed, rinsed, cut into ¼ inch pieces

• ¼ medium onion, finely chopped

• 2 jalapenos, seed removed, finely chopped

• 2 garlic cloves, finely grated 

• 3 tbsp fresh lime juice

• 1 tbsp finely chopped cilantro

• 1 tbsp finely chopped mint

• Salt to taste

Toss tomatillo, onion, jalapeños, garlic, lime juice, cilantro, and mint in a small bowl to combine; season with salt. Cover and chill for one hour to allow flavors to come together (https://www.epicurious.com/recipes/food/views/green-pico-de-gallo-salsa)

Cilantro Lime Salmon with Mango Salsa

Zesty Grilled Shrimp Tacos with South of the Border Corn and Cotija Salsa

Curried Lentil, Tomato, Coconut Soup

Creamy Jalapeno Sauce

Thai-Spiced Turkey Burgers

Chipotle-Style Cilantro-Lime Rice

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For more information see:

The Encyclopedia of Food

Specialty Produce