This week’s bag is a delightful mix of shapes, sizes, and flavors and features watermelon radish! The natural diversity of the colors and shapes of vegetables grown in Hawaii constantly leaves us in awe, and cutting into a watermelon radish to reveal the green trim and burst of pink never fails to excite us! What else makes up this week’s bag?

Mixed Lettuce – Mari’s Garden

Limes- Pacific Gateway Center

Watermelon Radish – Kahumana Organic Farm

Bok Choy– Green Growers

Cherry Tomatoes– Ho Farms

Butternut Squash– Ho Farms

Try these recipes!

Watermelon Radish and Homemade Vinaigrette

Butternut Squash Salad

Roasted Watermelon Radish

This week’s bag has some plump juicy gems for you, aka roma tomatoes. If you’re looking to try something new, try canning them or making homemade tomato paste. Also consider pickling this week’s cucumbers to preserve the deliciousness all through the week! Here’s what else is in the bag!

Mixed Lettuce – Mari’s Garden

Roma Tomatoes – Twin Bridge

Sweet Potatoes – Twin Bridge

Jalapeno Peppers– Pacific Gateway Center

Japanese Cucumbers– Pacific Gateway Center

Swiss Chard– Ho Farms

Try these recipes!

Tomato Basil Pasta Salad

Swiss Chard with Lentils and Feta Cheese

Baked Sweet Potato Fries

Can you get any more versatile than a carrot?? Steam it or roast it as a side dish, grate it for a garnish, juice it for a drink, or blend it up into a soup with some other favorite veggies and spices! Carrots in your CSA bag or that you pick up from the farmer’s market also tend to be more fun because of the variety of shapes and colors. Enjoy!! What else is in this week’s bag?

Mixed Lettuce – Mari’s Garden

Lemons-Leileihua High School

Tangelo/tangerine– Kamaaina Land

Grape tomatoes– Pacific Gateway Center

Carrots– Ho Farms

String beans– Ho Farms

Bok choy – Kahumana Organic Farms & Cafe

Try these recipes!

Healthy Carrot Nut Muffins

Candied Carrots

Grilled Veggies and Tomato Skewers– this calls for okra, but try the veggies in this week’s bag like your carrots and string beans!

Hello 2016! Consider making one of your new year resolutions to be getting more creative and experimental in the kitchen! This week’s bag features long squash and cilantro. Long squash can be cut into cubes, grated, or pureed and added to soups, stews and stir-fries. We like to hollow it out, stuff it with other local ingredients, then steam or bake it! Did you know cilantro is actually the leaves and stems of the coriander plant? In the Middle East the Cilantro leaves are used in pickles, curries, and chutneys. In Mexico and the Southwestern U.S. it is used in everything from salsas and salads to burritos or meat dishes. Try the cilantro slaw recipe below!

Mixed Lettuce – Mari’s Garden

Cilantro- Green Growers

Kale– Pacific Gateway Center

Filipino Long Eggplant– Pacific Gateway Center

Long Squash– Ho Farms

Stir Fry Mix – Kahumana Organic Farms & Cafe

Try these recipes!

Spinach, Tomato & Goat Cheese Stuffed Spaghetti Squash

Long Squash and Ginger Chicken Soup 

Radish Cilantro Slaw