What's in the Box?! Week 4 Summer 2025

Baby Rutabaga Greens

Rutabaga greens are the leafy tops of the rutabaga plant, similar in appearance and flavor to turnip greens but often a bit heartier. They have a slightly peppery, earthy taste and a firm texture that softens with cooking. These greens can be sautéed, braised, or added to soups and stews, bringing a bold, savory note to dishes. Like other brassica greens, they benefit from being cooked with garlic, onion, or a splash of vinegar to balance their flavor. When young and tender, rutabaga greens can also be chopped and added raw to salads or slaws.

Prep

Rinse. The whole baby rutabaga is edible, including the leaves and root. Eat raw or cooked. If the greens start to wilt, soak them in ice water for a few minutes to refresh, then pat dry before using.

Storing

It's best to use leaves within a few days for optimal flavor. To store it, place unwashed leaves in a perforated plastic bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.

How to use:

• Sautéed: Cook rutabaga greens with olive oil, garlic, and a pinch of salt for a simple, savory side dish.
• Steamed or Braised: Gently steam or braise the greens with a splash of broth or vinegar to soften their texture and mellow their earthy flavor.
• In Soups and Stews: Chop and add rutabaga greens to soups and stews toward the end of cooking for added greens and depth of flavor.
• Raw in Salads: Use young, tender rutabaga greens raw in salads or slaws for a slightly peppery bite.
• Stir-Fried: Toss the greens into a stir-fry with other vegetables, ginger, and soy sauce for a quick and tasty dish.

Cucumbers

Cucumbers are a crisp and refreshing vegetable with a mild, subtly sweet flavor. They have a high water content, which gives them a hydrating and cooling quality. The flesh of cucumbers is pale green and juicy, with a crisp texture. They are commonly enjoyed fresh in salads, sandwiches, and wraps, or sliced as a refreshing snack.

Storing

Please refrigerate.

Prep

Rinse. Eat raw or cooked.

Preserving

Pickling: To make refrigerator pickled cucumbers, start by washing and thinly slicing the cucumbers. Place the cucumber slices in a clean, sterilized jar or container. In a separate bowl, combine equal parts of water and vinegar (such as white vinegar or apple cider vinegar) along with salt and sugar to taste. Stir until the salt and sugar dissolve completely. You can also add spices like dill, garlic, mustard seeds, or red pepper flakes for extra flavor. Pour the vinegar mixture over the cucumber slices, making sure they are fully submerged. Place a lid or cover on the jar and refrigerate for at least 24 hours to allow the flavors to develop. The pickled cucumbers will keep well in the refrigerator for up to a few weeks, and they can be enjoyed as a tangy and refreshing snack or used as a topping for sandwiches, salads, or tacos.

How to use

1. Fresh in salads: Cucumbers add a crisp and refreshing element to salads. Simply slice or dice them and toss them with other vegetables, greens, and your favorite dressing.
2. Cool and refreshing snack: Slice them into rounds or sticks and enjoy them plain or with a dip like hummus or tzatziki.
3. Cucumber sandwiches: Make a classic cucumber sandwich by layering thin cucumber slices on bread spread with cream cheese or butter. Add a sprinkle of salt and pepper for extra flavor.
4. Gazpacho or cold soups: Blend cucumbers with other ingredients like tomatoes, peppers, and herbs to make a refreshing gazpacho or chilled cucumber soup.
5. Pickles: Turn cucumbers into pickles by soaking them in a brine solution with vinegar, water, salt, and spices. Allow them to marinate for a few days to develop the desired flavor. more info above.
6. Sushi rolls: Use cucumber slices as a filling in homemade sushi rolls for a crunchy texture and refreshing taste.
7. Cucumber water: Infuse water with cucumber slices for a refreshing and hydrating beverage. Add mint leaves or lemon slices for extra flavor.
8. Cucumber cocktails: Blend cucumber slices with your favorite fruits and herbs to make refreshing cocktails or mocktails.
9. Cucumber salsa: Dice cucumbers and mix them with tomatoes, onions, jalapeños, cilantro, and lime juice to create a flavorful salsa.
10. Cucumber noodles: Spiralize or julienne cucumbers to create "noodles" and use them as a base for salads or as a lighter alternative to pasta in dishes like cold sesame cucumber noodles.

Head Lettuce

Lettuce, a leafy green vegetable, is known for its mild and refreshing taste. With its crisp texture and delicate flavor, lettuce offers a light and cooling sensation in the mouth. The leaves are often tender and slightly sweet, accompanied by a subtle hint of bitterness that adds depth to its overall taste.

Prep

Rinse. Remove leaves from the base, chop or add whole leaves. Eat raw or cooked. If the lettuce starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.

Storing

It's best to use it within a few days for optimal flavor. To store it, place unwashed leaves in a bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.

Preserving

Freezing: While lettuce doesn't freeze well on its own, you can use the freezing method for preserving lettuce for cooked dishes or for making soups, stews, or smoothies. Blanche or steam the lettuce briefly, then cool it down quickly in ice water and pat dry before freezing in airtight containers or freezer bags.

How to use:

• Salads: Lettuce is a staple ingredient in salads. Use it as a base and layer on other vegetables, fruits, proteins, and dressings to create a refreshing salad.
• Wraps and Sandwiches: Replace bread or tortillas with large lettuce leaves to create healthy and low-carb wraps or sandwich wraps. Fill them with your favorite fillings such as grilled chicken, turkey, or veggies.
• Burgers and Sandwiches: Add a crisp lettuce leaf to your burgers or sandwiches to provide a crunchy and fresh element. It adds texture and helps balance out the flavors.
• Lettuce Cups: Use large lettuce leaves as cups to hold flavorful fillings like stir-fried vegetables, seasoned meats, or grains. This makes for a light and refreshing meal or appetizer.
• Soups and Stews: Add shredded lettuce to hot soups or stews just before serving. The lettuce will wilt slightly and add a refreshing touch to the warm dish.
• Stir-fries: Toss lettuce leaves into stir-fries at the last minute, allowing them to wilt slightly but still maintain some crispness. They add a fresh and vibrant element to the dish.
• Smoothies: Yes, you can even add lettuce to your smoothies!

Recipes

• 37 Lettuce Recipes That Are Anything But Boring

Summer Squash

Summer squash refers to a variety of tender, edible gourds that are harvested during the summer months. They typically have a vibrant, yellow or green skin and a mild, slightly sweet flavor. Summer squash comes in various shapes, including elongated, cylindrical zucchini and round or bulbous varieties like pattypan and yellow crookneck squash. The flesh is tender and succulent, with a delicate texture that holds up well in both raw and cooked preparations.

Prep

Rinse. Eat raw or cooked.

Storing

Handle gently. The skin is thin and fragile. Keep on the counter and use within a week. If you aren't going to use them right away keep in the refrigerator.

Preserving

• Freezing: Wash and slice the squash into desired shapes, such as rounds or cubes. Blanch the slices in boiling water for a couple of minutes, then quickly transfer them to an ice bath to cool. Drain well and pat dry. Arrange the slices in a single layer on a baking sheet and freeze until firm. Transfer the frozen slices to airtight freezer bags or containers, removing as much air as possible. Label and date the packages, then store them in the freezer for up to 8-10 months.
• Dehydrating: Slice the squash into thin rounds or strips. Arrange the slices on dehydrator trays or a baking sheet lined with parchment paper. Set the dehydrator to the appropriate temperature for vegetables or use the oven on its lowest setting. Dry the slices until they are crisp and brittle. Store the dehydrated squash in airtight containers or resealable bags. Rehydrate the slices in water or broth before using them in recipes.

How to use:

• Grilling: Slice the squash into thick rounds or lengthwise strips and brush them with olive oil and seasonings. Grill them over medium heat until tender and slightly charred.
• Sautéing: Cut the squash into bite-sized pieces or slices and sauté them in a little olive oil or butter until they are golden brown and tender. You can add herbs, garlic, or other seasonings for extra flavor. Sautéed summer squash can be enjoyed as a side dish, added to pasta, or used as a topping for pizzas.
• Roasting: Toss sliced summer squash with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast in a preheated oven at around 425°F (220°C) for 15-20 minutes or until they are tender and caramelized. Roasted summer squash is a tasty addition to grain bowls, salads, or as a side dish.
• Raw in salads: Thinly slice or julienne summer squash and add it to salads for a fresh and crisp texture.
• Stuffed squash: Hollow out larger summer squash varieties like zucchini or pattypan and fill them with a stuffing of your choice, such as cooked grains, cheese, herbs, or ground meat. Bake until the squash is tender and the filling is cooked through.
• Soups and stews: Add sliced or cubed summer squash to soups, stews, or chili for added flavor and texture. It cooks relatively quickly and absorbs the flavors of the other ingredients.
• Spiralized: use a spiralizer to make squash noodles. You can simply sauté the squash noodles in a bit of olive oil or butter until they are tender but still retain some crunch. Top them with your favorite pasta sauce, such as marinara, pesto, or alfredo, and garnish with grated cheese, fresh herbs, or toasted nuts. You can also use spiralized summer squash in salads, stir-fries, or cold noodle dishes.
• Sauce base: Summer squash can be used to create a delicious and creamy sauce that pairs well with pasta, grains, or roasted vegetables. Start by slicing the summer squash into small cubes or rounds. Steam or sauté until it becomes tender. Transfer the cooked squash to a blender or food processor and blend it until smooth. Add a splash of broth or dairy of choice, a squeeze of lemon juice, and season with salt, pepper, and herbs like basil or thyme to enhance the flavor. You can also incorporate garlic, onion, or Parmesan cheese for additional depth. Adjust the consistency by adding more broth if needed. Toss the sauce with cooked pasta or drizzle it over roasted vegetables.

Recipes

• 99 Ways to use Summer Squash
• Pasta with Zucchini Sauce

Squash Stems

Squash stems are the hollow stalks of the squash plant, often overlooked but entirely edible when properly prepared. They have a mild, slightly sweet flavor and a tender-crisp texture when cooked. The outer layer can sometimes be fibrous or spiny, so peeling or scraping it away is recommended before cooking. Once prepped, squash stems can be a flavorful addition to stir-fries, soups, or sautés, especially when paired with bold ingredients like garlic, onions, tomatoes, or coconut milk. Their sturdy structure holds up well in both quick and slow cooking methods, making them a versatile way to use more of the squash plant.

Prep

Rinse squash stems thoroughly to remove dirt and any small spines. Trim off the ends and peel or scrape away any tough or fibrous outer skin. Cut into bite-sized pieces. For a more tender texture, you can blanch them briefly before sautéing, stir-frying, or simmering.

Storing

Wrap unwashed squash stems in a damp paper towel and place them in a loosely sealed plastic bag or container. Store in the refrigerator's crisper drawer and use within a couple of days for best texture and flavor.

How to use:

• Fritters or Patties: Finely chop tender squash stems and mix with grated vegetables, herbs, and a binder like egg and flour. Pan-fry into crispy fritters or savory patties.
• Pasta or Noodle Dishes: Sauté chopped squash stems and toss them into pasta dishes, especially ones with light sauces like garlic and olive oil, lemon butter, or tomato-based sauces.
• Rice or Grain Bowls: Add cooked squash stems to rice, quinoa, or barley bowls for texture and mild green flavor. They pair well with roasted veggies, beans, and vinaigrettes.
• Egg Dishes: Stir chopped, sautéed stems into scrambled eggs, omelets, or frittatas for an earthy green bite.
• Pickled: For a tangy twist, lightly pickle blanched squash stems in vinegar, sugar, and spices. This makes a flavorful topping for rice bowls, tacos, or sandwiches.
• Juiced: *Suggested by a CSA member* Run peeled stems through a juicer for a refreshing, lightly earthy drink. Optionally, add cucumber, citrus or apple for a bright drink.