What's in the Box?! Week 7 Summer 2025

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.

Kale Mix

This a mix of Dazzling Blue, Red Russian and Scarlett kale.

Prep

Rinse. Eat raw or cooked. Stems take longer to cook. I like to remove them and cook longer than leaves.

How to use:

• In salads: Kale is a sturdy green that holds up well in salads. Try massaging the kale with some olive oil and lemon juice to make it more tender.
• In smoothies: Kale adds a nutritious boost to smoothies. Try blending kale with frozen fruit and yogurt for a delicious and healthy breakfast.
• In soups: Kale is a great addition to soups. Add it to vegetable soup or use it in place of spinach in a classic Italian minestrone.
• In stir-fries: Kale works well in stir-fries. Add it to your favorite stir-fry recipe along with other vegetables and a protein.
• In pasta dishes: Kale can be added to pasta dishes for a nutritious twist. Try tossing it with spaghetti, olive oil, and garlic for a simple yet satisfying meal.
• In sandwiches and wraps: Use kale leaves as a healthy alternative to lettuce in sandwiches and wraps. They add a crunchy texture and a boost of nutrition.
• In pesto: Use kale instead of basil in a classic pesto recipe. It adds a unique flavor and packs in extra nutrients.
• In chips: Bake kale leaves in the oven with a little olive oil and salt for a healthy and delicious snack.

Recipes

• Massaged Kale Salad

Radish Pods

Radish pods are one of my FAVORTIE treats from the garden that you can't find anywhere else.

Radish pods, also known as radish seed pods, are the edible seed pods that form after radish plants flower. These pods have a slender, elongated shape and a crisp texture, similar to snap peas or green beans. They have a mildly spicy and peppery flavor, reminiscent of radish roots but milder in intensity. Radish pods can be enjoyed raw, or lightly cooked in stir-fries, sautés, they are less spicey after cooking.

Storing

Best to keep refrigerated.

Prep

Rinse. The stems should be removed. Eat raw or cooked.

Preserving

• Pickling: To make refrigerator pickled radish pods, start by washing and trimming the radish pods to remove any stems or damaged parts. In a saucepan, combine equal parts vinegar and water along with sugar and salt, adjusting the amounts based on your taste preference. Bring the mixture to a boil, stirring until the sugar and salt dissolve. Remove the brine from heat and let it cool slightly. Place the radish pods in clean, sterilized jars, along with desired herbs, spices, or garlic cloves for added flavor. Pour the cooled brine over the radish pods, ensuring they are completely submerged. Seal the jars and place them in the refrigerator for at least 24 hours to allow the flavors to develop. The pickled radish pods can be enjoyed within a few days and will keep in the refrigerator for up to a few weeks.
• Freezing: Blanch the radish pods in boiling water for a couple of minutes, then quickly transfer them to an ice bath to cool. Drain well and pat dry. Pack the blanched radish pods into freezer bags or containers, removing as much air as possible. Label and date the packages, then store them in the freezer for up to several months. Frozen radish pods are suitable for adding to stir-fries, soups, stews, or other cooked dishes.

How to use:

• Raw in salads: Slice them thinly and toss them with other vegetables, greens, and a flavorful dressing.
• Pickled: As mentioned earlier, radish pods can be pickled. Use them as a condiment or a side dish to complement sandwiches, wraps, or charcuterie boards. The pickled pods add a zesty bite and can also be enjoyed on their own as a snack.
• Stir-fries and sautés: Include radish pods in stir-fries or sautés for a quick and healthy addition. Heat a little oil in a pan, add the pods along with other vegetables, and cook them over high heat until they are slightly tender yet still crisp. Season with soy sauce, garlic, ginger, or other desired spices for added flavor.
• Tempura or fritters: Dip radish pods in a light batter and deep-fry them to create crispy tempura or fritters. The hot oil will bring out their natural flavors and provide a delightful crunch. Serve them as an appetizer or snack with a dipping sauce of your choice.
• Soups and stews: Add radish pods to vegetable soups or stews for an extra layer of texture and flavor. Simmer them with other vegetables, broth, and seasonings to infuse the dish with their unique taste.

Recipes

• Charred Radish Pods

Rutabaga with Greens

Rutabaga root and its leafy green tops are both edible and versatile. The root has a mildly sweet, earthy flavor with a firm texture and yellowish skin. The entire plant is edible. Its greens offer a bold, slightly bitter taste similar to mustard greens or kale. Rutabaga roots are commonly roasted, mashed, or added to soups and stews, while the greens can be sautéed, braised, or mixed into hearty dishes.

Prep

Rinse. The whole 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

Store the rutabagas and greens separately.

Use the greens within a few days for best flavor. Place unwashed leaves in a container lined with a dry paper towel to absorb extra moisture. Leave the container loosely sealed to allow some airflow, and keep it in the crisper drawer of the refrigerator.

Rutabaga roots can last for months in the fridge.

How to use:

• Sautéed: Cook with garlic, onion, or bacon until tender. Finish with a splash of vinegar or hot sauce.
• In Soups: Stir into brothy soups during the last few minutes of cooking for a peppery kick.
• Steamed or Braised: Cook slowly with a bit of broth until tender, often served as a side.
• Mixed Greens: Combine with other leafy greens like kale or collards in any dish that calls for cooked greens.
• Pasta or Grains: Chop and stir into warm grain salads, pasta, or rice bowls for extra nutrition and flavor.

Salad Mix

A fresh mix of baby greens, young lettuces. Each bite brings a balance of tender texture and varied flavors, mild, peppery, slightly sweet, or nutty depending on the blend. Great as a base or garnish, it is a quick way to add color and freshness to any meal.

Prep

These greens are not pre-washed and should always be washed before using. 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.

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.
• 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.
• 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.