Basil Chives Cilantro Dill Garlic Scapes Herbs Parsley Recipes Rosemary Sage Scallions Thyme

Preserve Fresh Herbs in Oil or Butter

How to preserve fresh herbs in Oil or Butter.
From Organic Gardening, Vol. 59:6, page 24

  • Wash herbs, discarding stems and damaged leaves.  Spin leaves dry in a salad spinner or dry well with paper towels.
  • Place herbs in a food processor with 1/3 cup olive oil for every 2 cups leaves, or 1/2 cup (1 stick) unsalted butter per 2 to 4 tablespoons leaves.
  • For butters, add grated citrus rind, ginger or garlic for extra flavor.
  • To make sure herb oils are adaptable to a wide range of uses, don’t add cheese or nuts.
  • Pulse processor, scraping down sides of bowl from time to time, until you get a chunky paste and all leaves are chopped.
  • To package for freezing, put 1 cup herb oil or 1/2 cup herb butter in a 1-quart zip-top bag, then flatten and spread mixture to make a thin layer.  Freeze flat.
  • Best when used within 6 months.

Use herbs preserved in oil the same way that you use fresh herbs.  Use herb butter the same way that you use butter.

Basil Bok Choy Broccoli Raab Cabbage Celeriac Tops Chives Cilantro Dill Escarole Garlic Scapes Greens Herbs Herbs Kale Lettuce Mint Oregano Parsley Purslane Rosemary Sage Scallions Sorrel Spigariello Spinach Storage Swiss Chard Tatsoi Thyme

Unpacking and Storing Your Greens and Herbs

The vegetables and fruit are harvested early in the day from the fields and greenhouses and brought in to be chilled, rinsed and packed.  Maintaining the cold chain is important for keeping the produce fresh.  Once you pick up your CSA share, getting the share home and produce prepped and refrigerated is key to its longevity.  If your greens have gone a bit limp before getting to prep them, trim the ends and let the greens soak in a bowl or sink of very cold water.  They will perk right back up. 

Planning a little prep time and having a process when you get home with your share can make this quick and easy.  Have your refrigerator organized so you have space to store the produce. 

Unpack your share and deal with the greens first.  Greens have the shortest shelf life, especially if not prepped that night and they take up the most amount of space when they are raw. 

Fill a bowl with cold water in your sink to rinse the greens and change out the water as needed.  Lay all the greens out.  Separate the leaves on head lettuce, rinse and put through the salad spinner.  Broccoli raab, tatsoi, boc choi and arugula, cut into pieces, rinse and spin.  For kale, collards and swiss chard, strip the leaves off the stems, rinse and spin dry.  If you choose to use the chard stems, clean them and store them refrigerated in a glass of water.  Greens like the cold and they also like some moisture.  Once spun dry, wrapping them in a paper towel then place in a plastic bag or lining a storage container with a paper towel will keep them crunchy.  Depending on how long the greens are being stored, the paper towel may need to be replaced.

Herbs do well when stored in a similar manner or in a glass filled with water with a storage bag tented over the glass.  Keep the glass in the refrigerator door.  This keepts the herbs chilled but not too cold.  Basil is the exception, it does not like the cold of the refrigerator.  Store basil in a glass on the windowsill and use soon.  Herbs should be used or preserved week to week whether they are dried, chopped and frozen in olive oil or made into a compound butter and frozen. 

If you are going away and still have greens to use or you want to stock your freezer, blanche and freeze your greens!    Boil a large pot of water.  Have a bowl of very cold water in your sink and have you salad spinner and some freezer bags ready.  Drop your prepped green in the pot of boiling water.  Once the water returns to a boil, time 2 minutes for most greens, 3 minutes for collards.  When time is up scoop the greens out, plunge in the ice water to cool down.  Once cool, spin them to remove the excess water and pack into freezer bags, remove any air pockets and freeze.  Lettuce is the only green this does not work well with. 

What greens to use first?
With proper storage many greens will last the week. The most tender greens such as lettuce, arugula and spinach should be used first. Follow that by broccoli rabe, tatsoi, boc choi, and swiss chard. The most robust greens being spigariello and kale will store the longest when prepped properly.
Luckily the most tender greens are fantastic for quick weeknight cooking. Lettuce for salads cold or warm. Arugula mixed in salads, grain or noodle bowls, frittatas, and for topping flat breads with lots of garlic, cheese and veggies. Spinach goes with everything! Boc choi and tatsoi are tasty in a quick stir fry which can then work its way into a noodle or grain bowl at any time during the week. Broccoli rabe sauteed with onions and garlic then simmered in tomato sauce is tasty!

The investment in prep time will leave you with fresh greens to use all week.

Carrots Chives Herbs Mint Onion Radish Recipes Scallions Spinach Summer Squash Sweet Peppers Watermelon Radish Zucchini/Kousa

Rice Salad

Rice salad is a versatile recipe to highlight seasonal produce.  This version uses items in the Spring CSA share but can easy be adapted to showcase produce through the rest of the year.  Portions of this recipe can be prepped ahead and once tossed together, the leftovers (if there are any) will make great lunches for a couple of days.

This recipe uses basmati rice which is made ahead and chilled.  This allows the rice to dry out a bit and it will stay more intact when tossed in a salad.  The creativity starts here, try brown rice or jasmine rice, quinoa, farro, pearled barley, couscous, lentils or chickpeas.  The key is to cook these ahead (and not over cook them) and have them chilled.

The next part of the recipe is the vegetables.  This Spring version highlights carrots, watermelon radish and onions from the share.  These items are cut approximately one inch for quick cooking, it is a more delicate salad.  That said this can morph into a more robust version using larger pieces of roasted seasonal vegetables such a squash, potatoes, broccoli and cauliflower and toss these with beans.  The vegetable choices get even broader in the summer time.  Small pieces of uncooked squash and peppers can be added for crunch.  This salad is a great vehicle for re-purposing all those extra grilled vegetables.

The freshness of fruit adds something extra to this salad.  This version uses cubed, fresh pineapple.  Imagine combinations with fresh berries, peaches, melons or apples.

The dressing, if you choose to use one is a light vinaigrette that is meant to enhance the flavors.  In the spring and summer a bright citrus vinaigrette or a light herb vinaigrette is delicious (and you get to use any herbs from the CSA share).  A balsamic vinaigrette could be used with the more robust fall and winter salads.  Make your own dressing or use your favorite bottled version.

The greens are whatever is in season.  Delicate greenhouse greens, spring kale and spinach which transitions to head lettuce, chard, broccoli raab then to kale and cabbage.  The choices and combinations are endless!

Spring Rice Salad

4 cups of cooked and chilled basmati rice

3 heaping cup of carrots and watermelon radish cut into 1 inch pieces

2 cups of onions cut into 1 inch pieces

2 cups of cut up fresh pineapple or canned and drained

4 scallions sliced

1 bag of spring greens (your choice)

Olive oil

Honey citrus vinaigrette or dressing of choice

  1. Saute the onions in olive oil until golden then add the watermelon radish and carrots.  Cook until crisp tender, 10-15 minutes depending on the size of your skillet.  Adding 1/4 cup of water the last 5 minutes of cooking and let the water cook until evaporated.  Remove from the heat and cool to room temperature.
  2. Fluff out the rice with a fork and mix in the cooled veggies, add the pineapple pieces and scallions.  The spring greens and vinaigrette can be tossed in the mixture or the rice salad can be spooned out on a bed of greens and the vinaigrette poured over, your choice.

Honey citrus vinaigrette – this mixture is a combination of a vinegar and juice with a light oil, a bit of dijon mustard, honey, salt and pepper.  The approximate ratio is 1/3 oil and 2/3 vinegar and juice mix.  It really is made to taste, adjust it to what you prefer.  The amounts below will make extra that can be used in other salads throughout the week.

1/3 cup light olive oil

2/3 cup mix of apple cider vinegar (or white balsamic) and citrus juice (leftover pineapple juice was used here)

1 tablespoon of dijon mustard

2 tablespoonfuls of honey

A pinch of salt and pepper

Either whisk or shake in a mason jar.

Enjoy and share pictures of your creations with us!


Arugula Basil Beets Bok Choy Carrots Celery Chives Cilantro Daikon Radish Greenhouse Baby Greens Hakurei Turnip Leeks Onion Parsley Radish Recipes Scallions Spinach Tatsoi Watermelon Radish

Cassie’s CSA ala Ramen 


 Put everything but the kitchen sink in a bowl and pour hot broth over it!  Riff on this versatile and simple recipe by Farmer Cassie for a quick,  nourishing weeknight dinner.


 For the Broth:

  • 4 cloves garlic
  • 3 Tablespoons sesame oil
  • 1 Tablespoon vegetable oil
  • 2 small onion, one diced and one thinly sliced
  • 2 carrots, thinly sliced
  • 2 boxes broth or stock of your choice
  • 2 Tablespoons soy sauce

For the Soup (use any combination of ingredients that sound good to you):

  • Ramen or udon noodles prepared according to package directions and rinsed under cold water
  • 1 watermelon radish, thinly sliced
  • 1 purple top turnip, thinly sliced
  • 1 carrot, thinly sliced
  • Greenhouse greens (spinach, spicy mix, bok choi or tatsoi)
  • Green onions, thinly sliced
  • Oyster mushrooms
  • Poached egg
  • Go crazy with garnishes. Chili sauce, lime juice, bean sprouts, ginger, spicy basil, cilantro, etc.


  1. In a large stock pot, saute garlic and diced onions in sesame and vegetable oil over a gentle heat until soft. Add carrots and saute for about 5 minutes. Add sliced onion and saute until translucent.
  2. Add stock and soy sauce and bring to a boil.
  3. Meanwhile, divvy up the noodles and assorted thinly sliced vegetables in warm bowls.
  4. Pour hot broth over noodles and vegetables. Add garnishes and serve.
Broccoli Dill Garlic Kale Recipes Scallions Sweet Peppers

Kid (and Adult) Friendly Kale-Broccoli Salad

From Ginger. 

My 15 month old daughter and husband couldn’t get enough of this easy to throw together salad. It can be served right away but is better if made the night before so the dressing can really absorb into the kale and broccoli leaves.

  • 1 bunch kale
  • 1 head broccoli
  • 1-2 sweet peppers
  • 1/2 cup chopped scallions
  • 3 Tablespoons sunflower or olive oil
  • 3 Tablespoons sour cream or plain yogurt
  • 1 Tablespoon mayo
  • 3 Tablespoons white wine vinegar (more to taste)
  • 1 teaspoon sugar or honey
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 2 Tablespoons fresh dill
  • Freshly ground pepper to taste
  1. Thinly slice kale, broccoli, pepper and scallions. Place in a large bowl and toss to combine.
  2. In a small bowl wisk together oil, sour cream, mayo, vinegar, sugar, garlic, salt and dill. Adjust with more vinegar and salt and pepper to taste. Pour dressing over salad and toss well to combine.
  3. Can be served immediately but is better if made ahead of time to allow the dressing to permeate and soften the kale.
Arugula Bok Choy Broccoli Raab Chives Greenhouse Baby Greens Kale Leeks Parsley Potatoes Recipes Scallions Spinach Swiss Chard Tatsoi

Clean out your fridge frittata

By Farmer Dave’s. This is a great way to clean out your fridge of vegetables prior to the start of the main season vegetable shares. Easy to modify to use anything that you have on hand. 


  •  2 Tablespoons olive oil or butter
  • 6 small potatoes, sliced thinly
  • 1 cup torn fresh spinach or other green (tatsoi or broccoli rabe are good substitutes)
  • 2 Tablespoons sliced green onions or chives
  • 1 teaspoon crushed garlic
  • 6 eggs
  • 1/3 cup milk
  • 1/2 cup shredded cheese (cheddar, gruyere, feta or goat cheese all work well)
  • Salt and pepper to taste


  1. Heat olive oil or butter in a medium oven proof skillet over medium heat. Place potatoes in the skillet, cover and cook for 10-15 minutes until the potatoes are softened and beginning to brown. Add spinach, garlic, green onion and salt and pepper to taste. Continue cooking 1-2 minutes until spinach is wilted.
  2. In a medium bowl, whisk together eggs and milk. Pour over the vegetables in the skillet. Sprinkle top with cheese. Reduce heat to low. Cover and cook for 5 minutes or until the eggs are beginning to set around the edges.
  3. Remove cover and place in pre-heated oven with broiler set to low. Broil for 5 minutes until frittata has puffed and eggs are firm.
Cabbage Corn Recipes Scallions Thyme

Sauté of Corn & Green Cabbage with Bacon

  • 4 to 5 oz. bacon (thick or thinly sliced), cut cross-wise into 1/2-inch pieces
  • 2 T. butter
  • 1 c. thinly sliced onions or scallions
  • 2 t. roughly chopped fresh thyme
  • 1 1/2 c. freshly cut corn (from about 2 ears) plus scrapings
  • 1/2 small green cabbage (about 1 lb.), quartered, cored and thinly sliced cross-wise
  • 2 to 3 T. minced Italian flat-leaf parsley

Render bacon until crisp over medium to medium-low heat. Using a slotted spoon, transfer the bacon to a plate. Add a tablespoon of butter to the pan and increase the heat to medium. When the butter foams, add the onions, thyme and a good pinch of salt and some freshly ground pepper. Sweat until the onions are tender and translucent-3 to 5 minutes. Add the corn and cook until the corn is sizzling, stirring occasionally-about 3 minutes.

Add the remaining tablespoon of butter, increase the heat slightly and add the cabbage. Season with salt & pepper. Add a couple of tablespoons of water to the pan and cook the cabbage, tossing and stirring until the cabbage begins to wilt. Continue to cook until the cabbage is just tender. If necessary, cover the pan and lower the heat for a minute or two. The cabbage should only take a few minutes to cook. Add the parsley and taste and correct the seasoning. Add the bacon and fold in, or serve with the bacon sprinkled over the top.
Serves 4 to 6.
Apples Broccoli Recipes Scallions

Creamy Broccoli and Apple Slaw


  • 1/2 cup plain low-fat yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon cider vinegar
  • 1 small shallot, finely chopped
  • kosher salt and black pepper
  • 1/2 bunch broccoli, finely chopped (3 cups)
  • 1/2 apple, finely chopped
  • 1/4 cup dried cranberries
  • 2 tablespoons toasted pine nuts
In a large bowl, stir together the yogurt, mayonnaise, vinegar, shallot, ¾ teaspoon salt, and ½ teaspoon pepper. Add the broccoli, apple, cranberries, and pine nuts and toss to combine.
Bok Choy Broccoli Carrots Cilantro Corn Recipes Scallions Sweet Peppers

Thai Red Coconut Curry Stir Fry with Bok Choy, Red Pepper, Broccoli, Baby Corn and Noodles

For the Red Coconut Curry Sauce:


  • 1 teaspoon red curry paste  (look in the Asian section of your supermarket, or in Asian grocery stores)
  • 2 tablespoons coconut milk
  • 1 teaspoon lime juice
  • 1 teaspoon fish sauce
  • 1 teaspoon tamari or soy sauce


  1. Mix all ingredients together in a small bowl and set aside

For the Stir Fry:


  • 1/2 a pound of buckwheat or rice noodles of your choice
  • 2 teaspoons coconut oil, divided
  • 2 cups shrimp or cubed firm tofu
  • 1/2 an onion, chopped
  • 2 cups chopped baby bok choy
  • 1 1/2 cups broccoli florets
  • 1 bunch baby corn, husks and silks removed, chopped
  • 1 cup button mushrooms, sliced
  • 1 cup red pepper, julienned
  • 1 recipe Red Coconut Curry Sauce, recipe above
  • 1/3 cup raw cashews
  • 1/4 cup scallions, thinly sliced
  • 1/4 cup cilantro, chopped


  1. Cook noodles according to package directions, drain, rinse with cold water, and set aside
  2. In a skillet with 1 teaspoon coconut oil, fry shrimp until just pink and opaque, or tofu until golden brown on all sides.
  3. In a large wok, saute onion in the remaining teaspoon of coconut oil until soft and translucent.
  4. Add bok choy, broccoli, and baby corn and 1 tablespoon of water to the wok, cover and steam a couple minutes, until veggies are just turning bright green.
  5. Uncover and add peppers, and mushrooms, and saute for another couple minutes, until mushrooms are softened.
  6. Lower heat to medium, add sauce, noodles, and shrimp or tofu, and mix and heat through.
  7. Top with cashews, scallions, and cilantro.
Broccoli Kohlrabi Onion Recipes Scallions

Sweet Broccoli and Kohlrabi Salad


1 small to medium bunch uncooked broccoli, cut into florets
1 or 2 small kohlrabi, peeled, cut into mitchsticks
1/2 cup crumbled cooked bacon
1/2 cup cashews (or other nuts)
1/3 cup raisins (or other dried or fresh fruit, such as cranberries or apricots)
1/4 cup chopped red onion (or scallions)

1 cup mayonnaise
1/3 cup sugar
2 tablespoons apple cider vinegar

Mix the broccoli, kohlrabi, bacon, nuts, raisins and onions together in a large bowl. In another bowl, beat dressing ingredients together gently until smooth. About 10 minutes before serving, toss the salad withthe dressing to allow the flavors to blend.