Local Sourcing Tips

How-To, Seasonal Foods
on June 1, 2007

I wasn’t quite sure what to expect the first week I picked up my produce. Chubby Bunny (never let your child name your farm) drops the weekly haul at a church courtyard about a mile from me, and I showed up with a big blue Ikea bag in case there was more than could fit in my backpack. And a good thing, too.

King Kong’s backpack couldn’t have accommodated the sheer volume of greenery, either that week or subsequent ones. Over the first month, there were eight—eight!—kinds of greens. And that’s counting lettuce mix as only one! Just about the only things that are ready to eat in the Northeast in June are greens, and my first few week’s bounty meant I could see my immediate gastronomic future in the leaves.

The obvious first choice is salad. And we had a lot of that. My husband, Kevin, isn’t a huge fan of salad (“This is the food my food eats,” he says), but one of his husbandly virtues is that he’ll eat anything I put in front of him. We had several variations—a butter lettuce salad with lemon and olive oil one night, lettuce mix with radishes and a yogurt-mayo-garlic dressing another—and he never complained. He only bleated after dinner.

In the CSA Box

  • Lettuce mix
  • Butter lettuce
  • Arugula
  • Dandelion greens
  • Spinach
  • Radishes
  • Garlic scapes (the green part of the garlic plant)
  • Spinach
  • Komatsuna (a leafy green)
  • Bunch of small turnips
  • Mint
  • Strawberries
  • Kohlrabi
  • Marjoram
  • Kale
  • Zucchini

By Tamar Haspel, a food writer in Marsten Mill, Mass.