What’s in the CSA Box?


We posted earlier about OSP becoming the drop-off spot for the Boistfort Valley Farm CSA. We’ve now started receiving our weekly “mystery” boxes of produce. Our second box included: bunch carrots, radishes, garlic, sugar snap peas, shelling peas, salad bowl lettuce, chives and strawberries. (The photo above is from a previous season, but you get the idea.)

We are very excited about the sugar snap peas and young tender garlic. You can try this recipe, which Boistfort was kind enough to include:


Adapted from The City Gardener’s Cookbook by Sasquatch Books (think seriously about purchasing this one-it’s recipes compiled from Seattle P-Patches).

3 cups baby carrots, halved or quartered depending on size
3 cups sugar snap peas, trimmed
For the dressing:
¼ cup fresh lemon juice
¼ cup minced fresh dill
2 Tablespoons extra virgin olive oil
Freshly ground pepper to taste.

Steam carrots and peas until just tender, about 5 minutes. To make the dressing, mix lemon juice, dill, oil, salt, and pepper. Pour over the carrots and peas and toss to coat evenly. Refrigerate 6 hours or up to 2 days.

Explore posts in the same categories: CSA, Olympic Sculpture Park, Seasonal, TASTE Responsibly

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