CSA Week 2: Introducing Fruits and Vegetables

By Ashley Packer, Dietetic Intern, Sargent College


This week’s CSA included:

Strawberries, Lettuce, Spring Onions, Arugula, Collard/Mustard greens, Beets, Garlic Scapes, and Dill.

This is our second week receiving our CSA box from Ward’s Berry Farm and Boston University’s Farmers Market and we are having a blast coming up with great recipes ideas to taste all of the wonderful fruits and veggies!

Beets are a brightly colored vegetable ranging from deep burgundy to a golden yellow. Even striped beets can be seen from time to time. Although a first look at this root vegetable may have you thinking otherwise, beets are surprisingly sweet. Roasting them only helps to bring out that natural sweetness and makes a delicious summer salad or side dish. This “Beet Salad” includes delicious roasted beets with crunchy walnut nuts and tangy goat cheese to create this perfect simple dish.

Be sure to save the greens from the tops of your beets to include in one of the recipes below with another CSA box ingredient.

Garlic Scapes:
These green tendrils were seen in our CSA box last week as well. Because many may be unfamiliar with garlic scapes, we decided to include a different recipe to try for this week. The blog “Love & Olive Oil” offers up and interesting way to include garlic scapes with the beet greens which were saved. This blogger adapted this “Beet Green and Garlic Scape Bruschetta” recipe after receiving their own CSA box which also included this unusual ingredient.

This is a great way to get the most out of your CSA box; pairing two ingredients together and taking care not to waste anything (even the silly greens from the top of the beets).  These items from your box paired with a couple staple pantry ingredients will serve as a delicious and nutritious appetizer on top of hearty 100% whole grain bread.

Collard/Mustard Greens:
These dark leafy greens are a common southern comfort food, they can be cooked like spinach but often have a much longer cooking time. While southern comfort food may not be the most nutritious, we love that these greens are packed with vitamins and minerals.  Ellie Krieger’s “Short-Cut Collard Greens” offers a lighter version of these greens with the same southern flare. This recipe is sweet, spicy, and savory and sure to please everyone.

This aromatic salad green is often referred to as rocket, roquette, rugula, and/or rucola. Arugula has a peppery flavor and can be used in just about anything – mixed into salads, wilted into pasta dishes, and even on top of pizzas!

We’ve found an interesting “Arugula Pesto” recipe which will add a new twist to some of your favorite dishes. Because this is made with arugula, instead of a traditional basil pesto, it packs a powerful punch of nutrients.

This aromatic herb is especially popular in Mediterranean cuisine. It matches well with carrots, cucumbers, seafood, potatoes, and breads. We have found a recipe for a delicious “Tzatziki dip.” This dip is light and refreshing for the summertime and is great for dipping veggies and whole grain pita bread or using as a spread on sandwiches. This simple recipe has only five ingredients including cucumbers, non-fat Greek yogurt, garlic, dill, and lemon juice. Easily whipped together and enjoyed at a summer BBQ.

What are some of your favorite CSA ingredients and recipes??

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