CSA Recipes - October 28, 2026

1. Garlic Bok Choy & Swiss Chard Stir-Fry

Ingredients: Bok Choy (Shikibu/Black Summer), Swiss Chard (Bright Lights), Baby Kale (Kalebration Mix)

• Chop the bok choy, chard, and baby kale into bite-sized pieces.

• Heat olive oil in a skillet and sauté minced garlic for 30 seconds.

• Add the bok choy stems and cook for 2–3 minutes.

• Add the leafy greens and cook until wilted and tender.

• Season with soy sauce, black pepper, and a squeeze of lemon juice.

  
  

2. Peppery Arugula & Hakurei Turnip Salad

Ingredients: Arugula (Esmee), Hakurei Turnips, Salanova Oakleaf Lettuce

• Thinly slice the Hakurei turnips; no peeling is needed if they’re clean and tender.

• Tear the oakleaf lettuce and combine with the arugula.

• Add the sliced turnips.

• Toss with olive oil, lemon juice, a little honey, salt, and pepper.

• Top with toasted nuts or shaved Parmesan if desired.
  

3. Southern-Style Collard & Turnip Skillet

Ingredients: Collard Greens (Top Bunch), Hakurei Turnips, Swiss Chard (Bright Lights)

• Dice the turnips and slice the collard greens into thin ribbons.

• Sauté the turnips in olive oil for 5 minutes until lightly golden.

• Add the collards and a splash of broth or water.

• Cover and cook for 8–12 minutes, stirring occasionally, until tender.

• Stir in chopped Swiss chard for the final 2–3 minutes and season with salt, pepper, and a splash of apple cider vinegar.
  

4. Warm Baby Kale & Bok Choy Noodle Bowl

Ingredients: Baby Kale (Kalebration Mix), Bok Choy (Shikibu/Black Summer), Arugula (Esmee)

• Cook your favorite noodles according to package directions.

• Sauté chopped bok choy stems in a little oil for 2–3 minutes.

• Add the bok choy leaves and baby kale; cook until wilted.

• Toss with the cooked noodles, soy sauce, and a little sesame oil.

• Turn off the heat and fold in fresh arugula just before serving.
  

5. Creamy Hakurei Turnip & Greens Slaw

Ingredients: Hakurei Turnips, Salanova Oakleaf Lettuce, Collard Greens (Top Bunch), Arugula (Esmee)

• Grate the Hakurei turnips and finely slice a few collard leaves.

• Toss the turnips and collards with a dressing of mayonnaise or plain yogurt, lemon juice, a little mustard, salt, and pepper.

• Let the mixture sit for 5–10 minutes to soften the greens.

• Fold in chopped oakleaf lettuce and arugula just before serving.

• Taste and adjust the seasoning before serving chilled.