In the Crisper Featured Veg: Escarole Prep: Wash in several changes of water Eat: Raw in salad, sautéed, in soup Substitute: Kale, collards, spinach (cooked in soup) or bitter salad greens (raw) Did you see the movie Juno a... More

In the Crisper Featured Veg: Tomatillos Flavor affinities: Lime, cilantro, tomatoes, green chilies, onion, garlic Prepare: Remove husk, wash well Cook: Dice and eat raw, simmer, roast The first time our CSA delivered tomatillos a few years ago I... More

[Photographs: Carolyn Cope] Featured Veg: Fuzzy squash, aka fuzzy melon, hairy melon, hairy gourd, Mo Qua. Prep: Peel. Then dice, grate, or slice. Eat: Raw, pickled, braised, stir-fried, stuffed. Substitute: Summer squash (cooked) or cucumber (raw). Whoever named the fuzzy... More

[Photographs: Carolyn Cope] In the Crisper Featured Veg: Kohlrabi. Eat: Stem and leaves, raw or cooked. Leaves are typically cooked but can be sliced thin and dressed raw. Prepare Stem: Wash well, trim ends, and peel thickly with a paring... More

In the Crisper Featured Veg: Kale Strip: Remove leaves from stems by running thumb and forefinger along stem from bottom of leaf to top. Chop: Cut leaves crosswise into 1-inch strips. Wash: Submerge in large bowl of water and... More

Note: If you're a CSA member or gardener, you're probably all too familiar with the phenomenon of having too much X, Y, or Z (zucchini seems to be the culprit right now). This post marks the debut of Carolyn Cope's... More