CSA Newsletter: Week 4, Session 1


Komatsuna makes its first appearance this week.  If you’re looking for a less exotic name for this delicious and ultra-mild Asian mustard green, it can simply be referred to as Japanese mustard spinach.  Prepare it any way you would spinach — wilted with garlic and olive oil, stir-fried with sesame oil and soy sauce, or even torn into pieces and added to salads.  Komatsuna is reported to be high in calcium.

If you want to try an official recipe, Komatsuna Greens in Ginger Almond Miso Sauce from the Eating Appalachia blog looks like a winner.

In addition to the Komatsuna, this week’s selections include:

  • Radishes
  • Strawberries!!!
  • Asparagus or Salad Turnips
  • Salad mix
  • Fresh herbs (Sorrel, mint, chives, etc.)
  • Purple bunching onions
  • Beets
  • Kale
  • Sweet potatoes

I’ve recently discovered how great quick-pickled radishes can be.  I usually thinly slice the radishes then marinate them in vinegar, a touch of agave nectar or other sweetener, and a pinch of salt.  Here’s a recipe for Pretty in Pink Pickled Radishes that includes ginger and garlic.



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