FALL CSA PROMOTION ALERT FOR NEW CSA MEMBERS:

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It’s fall, technically, but we all know it’s still hot outside. The vegetables that are making their way into our CSA shares right now are reflective of this juxtaposition- summer crops are still hanging on, but fall crops are starting to creep in, announcing their presence like the cool new kid at school: confident, fresh, and a welcome change to the usual suspects. For farmers and CSA Members alike, this transitional moment in the season equates to a bounty of variety - you’re getting the best of all the Texas seasons… in one box!

Choosing a favorite vegetable is akin to choosing a favorite child. It’s hard, and not a perfect process, but for one reason or another, depending on the day, you may just have a couple favorites. The vegetables listed below are our top picks for CSA vegetables right now. It may change in a week or so when cucumbers are being difficult, but our top picks this week are: white Japanese turnips, collard greens, cucumbers, parsley, and sweet potatoes. We’ve chosen these vegetables for a myriad of reasons - either because they’re a reliable and accessible pack of flavor and nutrition, or because we think they’re underrated and deserve the spotlight.

 

1. White Japanese Turnips

If you’re not yet on the white Japanese (or salad) turnip train, please hop on. It’s a juicy, sweet, and versatile trip. These are indubiously one of our favorite vegetables right now. The white bulbs of this vegetable are so tender and juicy; biting through the thin skin into the tender root is more similar to taking a bite out of an apple versus a hard, crunchy carrot. We absolutely adore these eaten raw (seriously, it’s a snack we can’t get enough of), but they’re also great in a quick saute or in a cheesy, baked gratin. If you find these in your CSA share bunched, please don’t throw out those greens: the spicy and fresh tops of these turnips are another reason why they made our favorite list. From root to stem, the whole plant is edible. Two (delicious) vegetables, in one.

Post harvest, per rinse.

 

2. Collards

This may seem like an odd choice, but we can’t get enough of our collards. You know everyone’s obsession with kale? We feel this way about collard greens. And believe it or not, you can use collards in just about any recipe that calls for kale… and then some. When tossed in a screaming hot pan with garlic and ginger and then doused with a bit of soy sauce, collards are the perfect vehicle for any Asian flavors. Travel to India and make a collard saag paneer. When slowly stewed with bacon and onions, collard’s silky texture sops up that savory goodness and begs to be topped by a buttery square of cornbread. Looking to add a nutritional punch to some scrambled eggs or a big stew pot? Think outside the frozen spinach block, and throw in some chopped collard greens, instead. Perhaps the most exciting use of large collard greens might be that of wrapper. Thanks recipe developer, Mackenzie Smith, for showing us the way.

Recipe & Photo by Mackenzie Smith.

 

3. Cucumbers

These refreshing cucurbits are the perfect vegetable to carry us through this never ending summer. If it’s too soon for you to stew collards, consider muddling cucumbers with mint, some sugar, and a bit of gin. Sliced cucumbers, tossed with some acid and a bit of salt, are the easiest dish to whip up to balance a meal that’s on the heavy side. At this time in the season, cucumber skin can become somewhat bitter, so if that’s not your thing, remember to stripey peel them. And if you’re reading this thinking about how you are actually sick of cucumbers, please: don’t let them wither in your produce drawer. Do you future self a favor, slice them up, and make some quick pickles. A crunchy, cool, and pickled cucumber in the middle of that inevitable hot Texas winter day will be such a joy. Or, just make this cold soba noodle salad.

Recipe and Photo by Mackenzie Smith.

 

4. Parsley

We’re aiming to ignite a revolution with this one. Many of you may think of parsley as an herb, something to be sprinkled on top of grilled fish, and while it is just that, it’s so much more. Parsley is underrated. A bunch of parsley in your CSA box is a bunch of fun. Experiment with chopping up the entire bunch, stems and all, and adding it to your next salad, grain bowl, or pasta dish. Middle eastern cuisine makes use of this herb almost like a vegetable that can stand alone, and more is often better. Tabbouleh is of course the classic parsley salad, but a prominent-parsley strategy can be used in many dishes to add a punch of green and herby freshness. Blend it up with some oil, garlic, and salt (at least) for a simple herbed-oil, or load up that blender with parsley, peppers, lemon juice, other herbs like cilantro and dill, as well as some onions and garlic, for a hearty chimichurri (which is incredibly apt at being frozen, and then surprising the most boring of dinner plates with a wham of green punch). Juice it, smoothie it, salad it, soup it…. Whatever you do, don’t toss it. Stems, when finely died, are a great moment of crunch in a taco or an omelet.

So fresh and so green. Photo by Scott David Gordon.

 

5. Sweet potatoes

Sweet potatoes are an easy choice. In Texas, their arrival always marks the transition from summer to fall (they’re a late summer crop), and they usually come to the scene just in time for the eggplant and okra anarchy. What’s not to love about a sweet potato? Roast ‘em, boil ‘em, heck… you can even microwave them for all we care, and then top them with whatever your heart desires for a full meal. Ideally this occasionally includes the classic baked potato toppings like green onions, sour cream, butter, and bacon. Sweet potatoes are more nutritionally dense than white potatoes, and you can make use of them in things like mashes, soups, hashes, or fries. Cut them in rustic wedges, toss with oil and spices, and roast until crispy for home-style wedges. Use sweet potato puree to make pancakes, pies, or bread. They even make an excellent treat for fido.