This Week's Box
Welcome to your weekly CSA box guide. Every week we’ll update this page with what’s in your share, how to store each item, and a quick meal idea to get dinner on the table fast.
This is a sample week. Your actual box contents are listed on the pickup slip tucked inside your bag. Use this page as your kitchen companion once you’re home.
What’s in the Box This Week
Section titled “What’s in the Box This Week”This is a late-winter share — hearty roots, sturdy greens, and storage crops that keep well. Here’s what to expect and what to do with each item.
A big, beautiful bunch of curly kale. After a few frosts, kale gets sweeter — this is some of the best kale of the year.
Store: Refrigerate unwashed, loosely wrapped in a damp paper towel. Use within 5–7 days.
Quick use: Massage raw leaves with a little olive oil and lemon juice, let sit 10 minutes, and you have a tender kale salad. No cooking required.
A full bag of storage carrots — sweet, firm, and versatile.
Store: Remove any green tops before storing. Keep in the fridge crisper drawer in a sealed bag. They’ll last 2–3 weeks easily.
Quick use: Roast at 400°F with a drizzle of olive oil and a pinch of salt. Ready in 25 minutes, great as a side or tossed into grain bowls.
A mix of red and golden beets. Don’t discard the tops — beet greens are edible and delicious.
Store: Separate the tops from the roots. Store roots in the fridge, unwashed, for up to 2 weeks. Use the greens within 2–3 days (cook like spinach).
Quick use: Wrap whole beets in foil and roast at 400°F for 45–60 minutes until tender. Peel under running water. Slice and serve with goat cheese and a drizzle of balsamic.
A mix of yellow-fleshed storage potatoes. These are from our root cellar and are in great condition.
Store: Keep in a cool, dark, dry spot — not the refrigerator. A paper bag in a cupboard or basement shelf works well. They’ll keep for weeks.
Quick use: Dice and pan-fry in butter for crispy home fries. Add onion, salt, and a fried egg on top for a complete meal.
Mild, sweet, and versatile. Leeks are the gentler cousin of the onion — great in soups, pastas, and egg dishes.
Store: Refrigerate unwashed, loosely wrapped. Use within 1 week.
Quick use: Slice into rounds, sauté in butter over medium-low heat until soft and golden. Stir into scrambled eggs, pasta, or mashed potatoes.
A generous bag of baby spinach. Tender, mild, and ready to eat raw or cooked.
Store: Keep in the fridge in its bag. Moisture is the enemy — if it looks damp, tuck a paper towel in the bag. Use within 4–5 days.
Quick use: Wilt a big handful into hot pasta in the last 30 seconds of cooking. It cooks down dramatically, so use more than you think you need.
Dry, cured storage onions — the backbone of most meals.
Store: Keep at room temperature in a mesh bag or open bowl in a cool, dry spot. Do not refrigerate. They’ll keep for months.
Quick use: Slice thin and caramelize in a pan over low heat for 30–40 minutes. Use on burgers, pizza, sandwiches, or soup.
A dense, heavy head of green cabbage. One of the best-value vegetables in the whole season.
Store: Refrigerate unwrapped or loosely wrapped. It will keep for 2–3 weeks and often longer.
Quick use: Slice thin and toss with apple cider vinegar, a pinch of sugar, and salt for a quick slaw. Serve alongside anything rich — roast pork, burgers, fish tacos.
Colourful stems and dark leafy greens. The stems and leaves cook at different speeds, so chop them separately.
Store: Refrigerate in a plastic bag or wrapped in a damp paper towel. Use within 4–5 days.
Quick use: Sauté the chopped stems first for 3–4 minutes, then add the leaves and cook another 2 minutes. Season with garlic, olive oil, salt, and a squeeze of lemon.
Small to medium white and purple turnips. Milder and sweeter than you might expect, especially these winter ones.
Store: Refrigerate for up to 2 weeks. Remove the tops if attached and store greens separately.
Quick use: Cube and roast with carrots and potatoes. They caramelize beautifully and taste almost sweet when roasted at high heat.
Quick Meal Idea: Winter Root Soup
Section titled “Quick Meal Idea: Winter Root Soup”Got 30 minutes? This soup uses almost everything in the box.
You’ll need: potatoes, carrots, turnips, leeks, onion, garlic (from your pantry), broth, salt and pepper.
- Chop leek and onion and sauté in a large pot with butter or oil until soft — about 5 minutes.
- Add diced potatoes, carrots, and turnips. Stir to coat.
- Pour in 4–5 cups of broth (chicken or vegetable). Bring to a boil.
- Simmer 20 minutes until vegetables are tender.
- Stir in a big handful of spinach or chard at the end. Season to taste.
- Serve with crusty bread.
Feeds: 4. Stores: great as leftovers — the flavour improves overnight.
Have a question about something in your box? Reach out to us at pickup or by email. We’re always happy to help.