Growing Washington Emergency Spring CSA – Week 5

You guys, we’re almost done! Next week is the last week of this emergency CSA. I’m a little sad, but honestly my garden is starting to come in and the produce stand by my house is open. I know the Ballard and U District Farmer’s Markets are open now. There are signs of things going back to some kind of normalcy. I hope you’ll join me in agreeing that our normal should always include supporting local farmers and ranchers. If you’re new to this lifestyle, I hope you’ll continue to to support all of us.

Small Box Ideas

Red Radishes: These always make me think of my father, he will eat radishes by the bunches. It always baffled me as a kid, but as an adult I understand the pleasure. If you have some lovely ricotta in your fridge, or chevre, mix it with some herbs. Cut your radishes in half, the long way, and spread the cheese mix on them, or just salt them, or just eat them! The green are also edible, either raw or cooked.

Pink Lady Apples: So dang good, right? I made an upside down cake last week, it disappeared too fast for a photo, but great way to use up these beauties.

Rapini: Have you put it on pizza yet?? Seriously crust, olive oil base, fontina cheese if you’ve got it. Use a baguette if a pizza crust doesn’t suit your needs. I chop it up and put it in everything, this is really the best rapini I’ve ever eaten.

Leaf Lettuce: Caesar Salad? I swear the anchovies are very important here, you won’t regret it. Try this one from Bon Appetit.

Cauliflower: I promise not to say cauliflower rice, but have you tried cauliflower couscous? Basically same thing, I process it a little finer in the food processor and roast it in the oven with avocado oil and salt. They I finish it with chopped fresh parsley, harissa, and finish it with a fruity olive oil. A little minced garlic, and lemon zest never hurt anything either. If you just can’t with cauliflower that way, I get it. Trim it, roast it at 450 degrees until it’s nice and brown and serve it with brown butter, lemon zest, fresh chopped parsley, and capers

Blueberries: Um, there no way there’s going to be enough of these to bother with a recipe. In your mouth they go!

Celery: I’m a little surprised I’ve been using an entire head of celery every week. I put a lot of it in the roast I make each week that we eat for a few days. Add it to your cauliflower dish or make a waldorf salad with your apples, I like yogurt instead of all the mayo.

Chives: Chop fine and sprinkle like confetti. I recommend some really creamy scrambled eggs tops with chives.

Large Box Ideas

Green Beans: Blanch and shock, put them in your salad, You can add some celery, the tomatoes, boil a potato and thin slice it. Add a hard boiled egg, and hey! That’s starting to look like a salad nicoise. Maybe you better get some tuna and olives…

Zucchini: I’ve got cake on my mind, who doesn’t love chocolate zucchini cake? Plus the frosting has sweet potatoes in it so it’s basically a salad, right?

Chocolate Zucchini Cake


  • 1/2 cup butter, room temperature
  • 1/2 cup neutral oil
  • 1 3/4 cups granulated sugar (I’ve transitioned to monk fruit, sugar isn’t so great for ya)
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1/2 cup sour cream or plain yogurt
  • 2 3/4 cups flour
  • 3/4 cup fair trade cocoa powder
  • 3 cups grated zucchini
  • 3/4 cup fair trade dark chocolate chips


  1. Preheat oven to 325°
  2. Spray a 9×13 baking dish with cooking spray and set aside.
  3. Whisk together flour, baking powder, baking soda, salt, cocao powder until well combined.
  4. Beat butter and sugar together until smooth with stand or hand mixer, pour in oil while beating to combine.
  5. Add eggs one at a time, until well combined.
  6. Add vanilla, continue mixing until smooth, scraping sides as needed.
  7. Add in 1/3 sour cream alternately with 1/3 flour mixture, until all are combined, do not overmix.
  8. Finally fold in zucchini and chocolate chips.
  9. Pour batter into prepared pan and bake for 30-40 minutes or until a toothpick inserted in center comes out clean. Cool completely before frosting.

Chocolate Frosting


  • 2 ea medium sweet potatoes
  • 8 oz salted, grass-fed butter
  • 6 oz free trade cacao powder
  • 1 Tbsp vanilla extract
  • ¼ C raw honey
  • Optional: 2T-1/4 c hot water


  1. Peel and rough cut sweet potatoes into chunk.  Cover with water and boil until cooked. 
  2. Transfer to mixing bowl and add butter, chocolate, vanilla, and honey.
  3. Use potato masher first and then immersion blender and process until smooth with no visible chunks of potato. 
  4. Add optional hot water if needed to adjust creaminess. 
  5. Cool slightly before using. 

Salad Mix: I think you know what to do. I’m obsessed with toasted pistachios if you need something new for crunch.

Shiitake Mushrooms: Again, you know the drill, chop to your desired size, saute or roast and put in everything.

Yukon Gold Potatoes: If you want to get real crazy make Duchess Potatoes. Or yukons make great Patas Bravas.

Grape Cherry Tomatoes: flash cook these over high heat with a little bit of oil, just until they start to sear on the outside,they may break, they’ll definitely get soft. Let them cool a little and eat them in your salad. So good.

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