Here you will find a list of what I have available each week, with descriptions and links to any blog posts where the produce is used as an ingredient in a recipe.

For Custom Box Subscribers, please click on the button below to be taken to a form where you can send me your weekly order. This page will be updated by Wednesday Evening for the coming weekend’s delivery and you can submit your order any time before 10am on your regular delivery day (either Friday or Saturday).

Custom Box Order Form

If you’re not already a subscriber, sign up for the CSA here first

Note Key

*Limited Availability - Only one unit available per customer

* Out Of Season - this item is available, but might be less sweet than usual or more bitter because it’s outside it’s normal growing season.

Featured

Spinach

It may be beaten by chard for nutrient density, but a report by a research group from Freie Universitat, Berlin claims that the muscle building properties of spinach are so powerful that it should be added to a list of substances banned in sport! Whether or not this result stands the test of time, we still know that spinach is packed with iron and a whole bunch of other micro nutrients that have long earned it a reputation as one of the kings of the vegetable world

Recipes

Spaghetti Squash with Broccoli (or Kohlrabi) & Tahini Sauce

Cauliflower

A surprisingly versatile vegetable. Try cutting it into thick slices and grilling it, dipping florets in tempura batter and frying it, adding it to a curry or even steaming and pureeing it to make a creamy dip or the base of a vegan quiche.

Broccoli

This is another highly nutrient dense and delicious vegetable, which goes great in a stir fry, can be eaten raw with dips, added to soups, or even roasted with a little oil, garlic and lemon juice.

Recipes

Spaghetti Squash with Broccoli (or Kohlrabi) & Tahini Sauce

Romanesco Broccoli

Also sometimes known as Romanesco Cauliflower, or just Romanesco, this is another member of the brassica family with a firm, cauliflower like texture, but a pale green color and a slightly nutty flavor. It has beautiful, spire-like florets, each of which is made of identical smaller florets, making a natural fractal pattern.

This vegetable can be used as a substitute in nearly any recipe that calls for cauliflower. It can be roasted, steamed, stir-fried or grilled and is as tasty tossed into pasta as it is cooked into a curry.

Strawberries

Curly Kale

Recipes

Mushroom & Kale Risotto

Kale & Cilantro Chimichurri

Kale Chips

Kale & Sweet Potato with Parsley Vinaigrette

Cavolo Nero Kale

Also commonly known as dino kale, this is a variety with a long history in Italian cuisine. It’s a hearty kale that retains its texture when cooked making it great for stews and braising. It also makes great kale chips.

Spring Cabbage

A tender, sweet cabbage that is great for coleslaw, stir fry or simply sauteing as a side dish.

Red Cabbage

Recipes

Punjabi Cabbage

Quick and Easy Coleslaw

Green Cabbage

Recipes

Punjabi Cabbage

Quick & Easy Coleslaw

Savoy Cabbage

Butterhead Lettuce

Batavian Green Lettuce

Recipes

Vietnamese Spring Rolls

Magenta Summer Crisp Lettuce

Beets

Prized for their anti-inflammatory and antioxidant properties, the red pigments in beets called betalains are more concentrated in this vegetable than in other sources and they provide particular benefits for cardiovascular health. Beets can be eaten raw grated into a salad, or cooked very simply by boiling whole, frying in slices, or roasting in cubes/wedges.

Recipes

Beet, Carrot & Potato Salad

Beet, Carrot & Apple Slaw

Rainbow Chard

A lot like spinach, but the leaf needs to be removed from the stem and cooked separately. Chard is one of the most nutrient dense vegetables available, and depending on which nutrients you measure, in some analyses, it comes out better than kale or spinach.

Recipes

Easy Swiss Chard

Spaghetti Squash & Chard

Tex-Mex Tofu Scramble

Carrots

These are apparently the worlds most popular vegetable, and will be making a regular appearance in your boxes. However, along with beets they are higher in sugar and starch than the other veggies in this list and consequently should be eaten in smaller portions.

Recipes

Quick & Simple Coleslaw

Beet, Carrot & Potato Salad

Mied Veg Potato Salad

Mixed Bean Chili

Simple Stir Fry

Eggplant & Potato Lasagna

Vegetable Jalfrezi Curry

Vietnamese Spring Rolls

Beet, Carrot & Apple Slaw

Baby Leeks

Don’t mistake these for overgrown green onions. Leeks are more like bulb onions in recipe terms and need to be added to the pot early on in cooking to soften them up. They have a milder, more delicate flavor than bulb onions, but can be used as an alternative in most recipes to keep things interesting.

Recipes

Leek & Potato Soup

Leek & Olive Tart

Mushroom & Kale Risotto

Quick Leek Dip

Red Onions

Recipes

Gazpacho

Eggplant Bruschetta

Yellow Onions

Recipes

Gazpacho

Mixed Bean Chili

Kohlrabi

This is a member of the brassica family and has a taste a bit like a mild, sweet turnip. After peeling, you can roast, fry or casserole this vegetable, or even grate it into a salad raw.

Recipes

Spaghetti Squash with Broccoli (or Kohlrabi) & Tahini Sauce

Kohlrabi Slaw

Roasted Kohlrabi

Zucchini/Yellow Summer Squash

Brought to the US by Italians in the 1920s, the word Zucchini comes from Zucca, the Italian word for Squash. They’re a super versatile vegetable used in almost every culinary style around the world.

Recipes

Briam (Greek Zucchini, Tomato & Potato Bake)

Pearl Couscous With Summer Veg

Roasted Summer Vegetable Pasta

Tex-Mex Tofu Scramble

Zucchini Bread

Cilantro

A staple in so many Mexican, Indian and other South East Asian cuisines. To some people it apparently tastes like soap, but to me its zesty aroma and spiced flavor are the essence of curry dishes.

Recipes

Mixed Bean Chili

Kale & Cilantro Chimichurri

Citrus Soy Cucumbers

Spaghetti Squash Cakes with Mashed Avocado

Vietnamese Spring Rolls

Roasted Tomatillo Salsa Verde

Bulb Fennel

This herbaceous vegetable native to the Mediterranean has a sweet, mild licorice flavor with the frondy parts being much stronger flavor than the bulb at the base of the plant. All parts are edible and it can cooked into soups and stews (often paired with seafood) or eaten raw, thinly sliced into salads.

Red Radishes

Hakurei Turnips

A sweet, Japanese variety of turnip that can be eaten raw when young, up to two inches in diameter, or is great as a roasted vegetable as it continues to grow. The tops are also hairless, unlike European varieties, which mean they are great as a salad leaf or lightly cooked like spinach.

Recipes

Vegetable Jalfrezi Curry

Celeriac

Celeriac is variety of celery that has been bred to grow a large lower stem and root ball, which is the part that you eat rather than the leaf stalks that form normal celery. The vegetable is peeled to reveal a smooth, white interior, and can be eaten raw or cooked. The skinny stalks and greenery are also edible and are sometimes used as garnish or in cooked dishes as a replacement for celery.

It has an earthy, nutty, celery flavor and can be roasted, boiled, steamed, mashed, and even grated raw into salads.

Rutabaga

Apparently this vegetable originated as a cross between a turnip and a cabbage and it has been grown commonly in northern Europe since at least the 15th century.

It is similar in appearance to a turnip, except that it is usually larger and has a slightly yellow tinge which turns a deeper orange-gold when it’s cooked. Rutabagas are also sweeter than turnips and don’t have the sharp, peppery twang that purple top turnips are known for.

Multicolor Snap Peas

These beautiful green, yellow and purple snap peas are as tasty in a salad as they are in a stir-fry.