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

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.

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.

Red Cabbage

Recipes

Punjabi Cabbage

Quick and Easy Coleslaw

Green Cabbage

Recipes

Punjabi Cabbage

Quick & Easy Coleslaw

Savoy Cabbage

Butterhead Lettuce

Mini Romaine Lettuce

Batavian Green Lettuce

Recipes

Vietnamese Spring Rolls

Magenta Summer Crisp Lettuce

Spicy Leaf Salad Mix

This is a pre-cut mix of spicy baby salad leaves such as green and red mizuna, purple tatsoi, mustard greens and arugula. It is delicious served on it’s own as a simple side salad, mixed with lettuce for something more substantial, or in sandwiches and spring rolls.

Tatsoi

This is another Asian mustard green very similar to bok choy and komatsuna, but this variety probably has the mildest flavor and most delicate texture of the three.

Bok Choy

This is member of the cabbage family, but with a mild flavor and delicate, tender texture that makes it perfect for salads and stir fries. The fact that it requires little or no cooking also means that more of its beneficial nutrients survive to make their way into your meal than with hard leaf cabbages.

Recipes

Simple Stir fry

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

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

Green Onions

Recipes

Tabbouleh

Mied Veg Potato Salad

Feta & Beefsteak tomato Toast

Vietnamese Spring Rolls

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

Celery

Recipes

Mushroom & Kale Risotto

Mied Veg Potato Salad

Celery Crunch Salad

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

Flat Leaf Parsley

Recipes

Tabbouleh

Pearl Couscous With Summer Veg

Spaghetti Squash & Chard

Butternut Squash With Pomegranate, Feta & Parsley

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

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.