Chalk full of seasonal Alaskan veggies, this recipe is positively bursting with the fresh and bright flavors of ginger and lemon and makes an excellent addition to a grilled fillet of fresh Alaskan sockeye. It comes together quickly and easily and employs our favorite new way to use ginger—squeezed through a garlic press! On that note, watch the generous portion of ginger in this recipe. Stick to two tablespoons, roughly, and add additional ginger as needed. https://food52.co

Kohlrabi is a brassica, which is just a fancy way of saying that it is in the same plant family as broccoli, cabbage, and cauliflower. A prime kohlrabi is sweet and crisp, almost like an apple, and can be peeled and eaten raw. You can eat kohlrabi greens, but they tend toward the bitter end of the spectrum, and with the abundance of delicious green leafy things (like this week’s Spring Mix from Four Tern Farm!) to eat in Alaska in July, we usually just add our kohlrabi leaves

If you’ve never tried fennel, you’re in for a treat. When eaten raw, this member of the parsley family has a light anise flavor. The entire fennel plant is edible, and when the white part of the plant (the bulb) is roasted, fennel has an intensely sweet flavor. You can add raw fennel to salads to add depth of flavor by either thinly slicing the bulb for added crunch and flavor or by tossing in chopped up fennel greens. If you’re looking for a way to use both the cauliflower i

Last week, we lovingly tucked the green tendrils of garlic scapes into your CSA boxes, and this week we are happy to say that we get to do it again. If you’re a biweekly member and didn’t get to experience them from last week’s box, let us begin by saying that garlic scapes are the green part of the roughneck garlic varieties that grow well in Alaska. The above ground scape part of the garlic plant is usually snipped off to encourage the plant to direct its growth into fatten

I’ll admit, my favorite way to eat Snow Apple Turnips is raw and undressed, like an apple. They are that sweet, that juicy, and that earthy and delicious. If, however, it’s a full meal you’re aiming for, this Sesame Roasted Turnip Salad w/Quinoa is up to the task. This recipe calls for Hakurei turnips, which are much larger than what you’ve got in your boxes this week, but I’m sure the only reason this blogger recommends those is that she hasn’t tried the flavor-packed punch

You can use collard greens pretty much anywhere you can use kale. Saveur has an awesome list of collard recipes ranging from West Africa to Brazil. They call for more specialized ingredients, but your mouth will water just looking at them! And they are good inspiration for your own dishes, if nothing else 😊 https://www.saveur.com/best-collard-greens-recipes

As much as I’m sure we all hate to admit it, the dreary and wet August weather seems to be here for the long haul. Fight back the cold with this hot and hearty soup using your delicious & tender new potatoes: https://www.foodiecrush.com/broccoli-cheese-potato-soup/

Rutabagas are one of my FAVORITE root veggies! They don’t get a very good rap, but they are wonderfully earthy & sweet and great roasted with oil and some herbs. This recipe takes it one step further with a sweet and tangy dipping sauce: https://cravinggreens.com/oven-baked-rutabaga-fries-with-honey/

This is the perfect CSA box to make a vegetable soup with! We finally have carrots this week, which are a soup staple, and the new potatoes are so tender and creamy this will be a great way to enjoy them (sub for Yukon golds in the recipe) https://www.bonappetit.com/recipe/fennel-and-carrot-soup

One of my favorite fall treats is local winter squash! So hearty & filling. I’ll often just half them and roast, but this recipe will give you ready to eat out of the oven goodness: https://therealfoodrds.com/herb-roasted-parmesan-acorn-squash/

This recipe was submitted by one of our CSA members and sounds pretty amazing to me! I will definitely be trying it this week. 'Tis the season for soup! http://www.eatingwell.com/recipe/256519/roasted-cauliflower-potato-curry-soup/

Beets aren’t just for eating as a side! Try pureeing and using as a sauce like in this recipe, to get a whole other mouth-feel for these nutritious beauties: http://www.thelovelycrazy.com/blog/2016/2/11/spaghetti-squash-with-roasted-beet-sauce-and-toasted-walnuts