2019 CSA Week 1

Hey folks, 

The rain finally came!  The garden is now teeming with plant life, both the edible variety and all of the weeds and thistle we’ve been dealing with since Eve ate the wrong apple (“both thorns and thistle it shall grow for you” see mom, I paid attention in Sunday school).  It’ll take a while for all the new foliage to reach your dinner plate, but for this week we’ll bring you the first fruits of the harvest.  You’ll get:
-lettuce mix
-green onions
To the folks who were keen enough to figure out that River Heights Farmers’ Market hasn’t started yet, don’t worry, we’ll be there between 12-5pm waiting by our redneck trailer-fridge in the parking lot.
Connor has committed to providing a few recipes and storage tips every week to help everyone make the most of your CSA box every week.  If you ever ask me (don’t), I’ll tell you to put things in the oven or on a frying pan.  

Storage Tip

Remove tops from radishes and turnips and store in an airtight container in the refrigerator. They should last up to 2 weeks.

Spring Salad with Oregano Dressing

By Natural Collective CSA


2 Tbsp chopped ‘Common’ Oregano

1 clove finely grated garlic

1/2 tsp salt

Pepper to taste

1/4 cup olive oil

1/4 cup red wine vinegar

Add all ingredients into a jar, shake vigorously. Set aside until ready to use.



‘White Russian/Winterbor’’ Kale, centre stem removed, washed and ripped into bite size pieces

‘All Star’ Lettuce Mix, washed and ripped into bite size pieces

4 ‘French Breakfast/Raxe’ Radishes, thinly sliced

2 ‘Patterson’ Green Onions thinly sliced


Toss ingredients in a bowl and serve with dressing.


Boiled Butter Turnips

By Natural Collective CSA


You could thinly slice the turnips and add them to your salads, but here’s an alternative that’ll add a little more butter to your diet and make a delicious snack or side dish.


1 bunch of ‘Hakurei’ Turnips, trimmed and washed.

3 Tbsp butter (if using unsalted, add salt to taste)


  1. Place turnips in a pot.

  2. Cover turnips with water.

  3. Bring to a boil.

  4. Reduce to medium heat and cook for 10 mins.

  5. Drain water.

  6. Add butter to turnips and allow to coat turnips well.

  7. Eat.