CSA 2020 Week 9 - BUNNIES

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  1. Tomato 番茄 (Mix of Sungolds, Taiwanese Minis, Brandywine, New Girls, Green Zebra, Berkeley Tie Die)

  2. Cilantro 香菜 -OR- Cilantro with Root

  3. Farmer's Choice: Amaranth 莧菜 -OR- JieLan -OR- Rainbow Chard 彩虹甜菜 -OR- Lacinato Kale -OR- Taiwanese Flat Cabbage -OR- Chrysanthemum

  4. Bitter Melon 苦瓜 (Mix of Taiwanese, Okinawan, Japanese, Chinese and Thai/Indian)

  5. Farmer's Choice: Sponge Gourd 絲瓜 -OR- Taiwanese Ping Tung Long Eggplant 屏東長茄 -OR- Thai Eggplants -OR-  Korean Old Cucumbers -OR- Suyo Long Cucumbers

  6. Korean Wrapping Lettuce (sangchu) 상추/生菜 -OR- German Speckled Lettuce 生菜

  7. Red Veined Sorrel 紅脈酸模

  8. Asian Winter Squash Mix: Fak Thong Thai Squash (ฟักทอง) 南瓜 -OR- Red Kuri -OR- Green Kabocha -OR- Blue Kabocha  
    NOTE: It's best to let the squash sit for a month to develop its sugars

  9. Root Melody: Taiwanese White Radish 白蘿蔔 -OR- Korean Purple Mu -OR- Shunkyo Chinese Radish -OR- Chinese Emerald Luobo - OR- Scarlet Turnips

  10.  Shanghai Bok Choy 白菜 / 青江菜 

  11. Farmers Choice: Sage 鼠尾草 -OR- Korean Mint (baechohyang or banga) -OR- Spearmint

  12. Chinese Celery 芹菜

  13. Rainbow Carrots 胡蘿蔔

  14. Summer Squash Mix: Zucchini 夏南瓜 or Yellow Squash

BoxesLeslie WiserTomatoes, Cilantro, Amaranth, Jie Lan, Rainbow Chard, Lacinato Kale, Taiwanese Flat Cabbage, Chrysanthemum, Bitter Melon, Sponge Gourd, Taiwanese Eggplant, Thai Eggplant, Korean Old Cucumber, Chinese Suyo Long Cucumber, Korean Lettuce, German Speckled Lettuce, Red Veined Sorrel, Fak Thong Thai Squash, Red Kuri, Green Kabocha, Blue Kabocha, Taiwanese White Radish, Korean Purple Mu, Shunkyo Chinese, Shunkyo Chinese Radish, Chinese Emerald Luobo Green Meat, Scarlet Turnip, Shanghai Bok Choy, Sage, Korean Mint, Chinese Celery, Spearmint, Rainbow Carrot, Italian Zucchini, Yellow Squash