CSA 2020 Week 2 - BUNNIES

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  1. Cucumbers: Suyo Long Chinese, Korean, or Taiwanese

  2. Chinese Broccoli / Jie Lan / Gai Lan

  3. Baby Cabbages: Savoy or Taiwanese Sweet

  4. Wo Sun / Celtuce / A Cai / A Choy (peel the skin of the stalk and stirfry or eat raw. The tops are prized in Taiwan and can be stirfried)

  5. Tomato Mix: Sungold, Berkeley Tie Die, New Girls, Green Zebra

  6. Thai Red Hot Kaphrow Holy Basil: (This variety is the holy basil familiar to Thailand and used in the Thai Gai Pad Gra Pow dish and used in stir-frying and soup.)

  7. Red Russian Kale

  8. Red Beets

  9. Poha Berries / Cape Gooseberries

  10. Negri / Scallions / Bunching Onions

  11. Chinese Cauliflower

  12. Chrysanthemum / Tong Ho

  13. Tia To / Vietnamese Perilla

  14. French Breakfast Radishes

  15. Chinese Mustard

Farmer's Choice:

  1. Yard Long Beans

  2. Burgundy Okra

  3. Thai or Taiwanese Ping Tung Long Eggplant

  4. Summer Squash: Korean Avocado Squash - OR - Korean Aehobak - OR- Costata Romanesco Zucchini -OR- Yellow Squash

  5. Green Tulsi Indian Holy Basil (This variety of holy basil is more commonly found in the US)

  6. Thai Sweet Basil

BoxesLeslie WiserChinese Suyo Long Cucumber, Korean Cucumber, Taiwanese Cucumber, Gai Lan, Savoy Cabbage, Taiwanese Sweet Cabbage, Celtuce, Tomato, Thai Holy Basil, Red Russian Kale, Red Beet, Poha Berries, Scallions, Chinese Cauliflower, Chrysanthemum, Tia To, French Breakfast Radish, Chinese Mustard, Yard Long Beans, Burgundy Okra, Thai Eggplant, Taiwanese Eggplant, Korean Avocado Squash, Korean Aehobak, Costata Romanesco Zucchini, Yellow Squash, Green Tulsi Indian Holy Basil, Thai Sweet Basil