Backyard Gardens CSA: Week 5 – July 4, 2018

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click What a great week to be a Backyard Gardens CSA member! I hope you remembered to pick up your bin yesterday instead of today, but if not, it was a cool night and your veggies are still sitting pretty out at the drop-off sites. The crew was ogling your shares with a mixture of pride and envy (but mostly pride!), as we packed bunch after bunch of brightly colored root veggies- carrots, radishes, beets, and turnips- into your bins. Large shares also received giant napa cabbages, perfect for making a big batch of kimchi- I’ve included my favorite recipe below. We’re in love with the carrots in particular, having patiently watched them grow from seed to sprout to full-fleshed taproot. Wednesday morning, we sunk our forks into the bed and gently loosened the soil. We harvested the entire bed and bunched 33 1.5 bunches for you, our wonderful supporters. I hope you enjoy this photo tribute to the first spring carrots, and your root vegetables this Fourth of July!

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1 Head Romaine
1 Lettuce Head
1 Napa Cabbage
1/3 lb Snap Peas
1 Bunch Scallions
1 Bunch Beets
1 Bunch Carrots
1 Bunch Radishes



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1 Head Romaine
1/3 lb Peas
1 Bunch Turnips
1 Bunch Scallions
1 Bunch Carrots
1 Bunch Radishes




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The featured item this week is obviously the classic orange carrot. These carrots were directly seeded into Big Bob in April, while the next round, including a colorful mix of Ya Ya, Purple Haze, and White Satin varieties, is germinating in our upper field. These carrots have a delicious crunch fresh, but baking them brings out an earthier richness, so for the featured recipe this week I’ve included a healthier, and even more delicious, twist on the traditional carrot cake, which I often find to be too sugary anyway.

Buffalo Cauliflower Wings

"These Buffalo cauliflower wings are baked, not fried and also gluten-free. They’re vegan, so easy to make, and a super healthy snack, appetizer or side."



  • 1 head cauliflower

For the batter:

  • 1 cup soy milk
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • 1/8 tsp black pepper

For the buffalo sauce:

  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup tomato paste
  • 2 tbsp soy sauce
  • 2 tbsp tahini
  • 2 tsp garlic powder
  • 1/2 tsp cayenne powder


  1. Preheat the oven to 450ºF.

  2. Wash and cut the cauliflower head into bite sized pieces or florets.

  3. Mix the batter ingredients in a bowl until well combined.

  4. Dip each floret into the batter and coat evenly. Shake off excess and place on a parchment lined baking sheet.

  5. Bake for 20 minutes, flipping the florets over half way through.

  6. To make the Buffalo wings sauce you can mix all the ingredients in a bowl or add them to a blender and blend until smooth. Then pour the sauce into a mixing bowl. I prefer to blend them, but it’s up to you.

  7. Toss the baked florets in the sauce, 1 or 2 pieces at a time. Shake off excess and place back on the baking sheet.

  8. Bake for another 20 minutes or until golden brown, flipping the florets over half way through.

  9. Serve with ranch dressing.

More CSA box ideas for this week from Cook with What You Have (see the “CSA details” email from Beth):

Mustard Roasted Vegetables

Sauteed Carrots with White Beans, Yogurt, and Dill

And my favorite kimchi recipe:

Easy Kimchi

Happy Fourth of July!


Caitlin Rushlow
CSA and Accounts Manager
cell: 919-448-5963