CSA 2020 Week 4

  1. Korean Mu Radish

  2. Qin Cai / Chinese Celery (white stemmed)

  3. Opal Basil

  4. Thai Basil

  5. Red Beets

  6. Taiwanese Sweet Cabbage (Supposed to be flat but this variety ended up cone-shaped. This is generally very tender and sweet to be eaten raw, but this succession has had some issues with the seasonal transition)

  7. Xian Cà/Yin Choy/Leafy Amaranth/Chinese Spinach

  8. Red Russian Kale

  9. German Forellenschluss Freckle Lettuce

  10. Rainbow Carrots - Baby

  11. Hakurei Turnips

  12. Stir Fry / Soup Greens Mix - (Mizuna, Korean Wild Mustard and Tatsoi)

Farmer's Choice:

  1. Purple Shiso - OR - Vietnamese Perilla – Tiá Tô

  2. Summer Squash: Korean Teot Bat Put (Avocado Squash) - OR - Korean Meot Jaeng I Ae - OR- Costata Romanesco Zucchini -OR- Yellow Squash

  3. Cucumbers: Chinese Suyo Long -OR- Taiwanese Long -OR- Korean Joseon Shorty

BoxesLeslie WiserKorean Mu, Chinese Celery, Opal Basli, Thai Basil, Red Beet, Taiwanese Sweet Cabbage, Chinese Spinach, Red Russian Kale, German Forellenschluss Freckle Lettuce, Rainbow Carrots, Japaneses Hakurei Turnip, Mizuna, Korean Mustard, Tatsoi, Purple Shiso, Vietnamese Perilla, Korean Avocado Squash, Korean Meto Jaeng I Ae, Costata Romanesco Zucchini, Yellow Squash, Chinese Suyo Long, Taiwanese Long Cucumber, Korean Joseon Shorty Cucumber