January 19th, 2026

BOX CONTENTS:

1 bu Red Chard

1 hd Napa Cabbage

0.60 Ib Braising Mix

1 Ib Broccoli

1 bu Red Dragon Carrots

2 hds Red Leaf or Batavian Lettuce

1 pc Butternut Squash

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Red Chard:

Red chard has a slightly earthy, sweet flavor. Both the leaves and stems are edible. Raw, it adds a fresh earthy crunch to salads or slaws. When cooked, the leaves become tender and silky. Its balanced sweetness and savory edge make it perfect for simple preparations. Red chard is great quickly sautéed with garlic and onions, served as an easy side, used as a wrap, or finely chopped and folded into omelets or frittatas. It also works well in soups, stews, and sautés.

Red Dragon Carrots:

Red Dragon carrots have a bold, sweet flavor with a subtle spiciness. Roasting deepens their natural sweetness, while steaming, sautéing, or stewing keeps them tender and flavorful. Their taste is richer and more complex than that of a regular carrot, making them especially great for baking or desserts. They also work well in soups, curries, risottos, rice dishes, and puréed into sauces or spreads like hummus.

Braising Mix:

This week’s braising mix is a blend of baby kale, ruby streaks, mustard greens, spinach, and baby tatsoi. Their earthy, slightly peppery, and savory notes balance each other beautifully. The mix has a bold, assertive taste when raw but it really shines when braised or quickly sautéed! The greens soften and mellow, developing a rich, well-rounded flavor without losing their character. Try cooking it with olive oil, garlic, and a splash of broth for a simple flavorful dish.

Red Leaf or Batavian Lettuce:

This week you’ll get either Red Leaf or Batavian lettuce! Both are perfect for salads, wraps, and sandwiches. Red Leaf lettuce has soft, frilly leaves with a mild, slightly nutty flavor and a delicate crunch. Batavian lettuce is a bit sturdier, with thicker leaves and a satisfying, crisp bite.

Napa Cabbage:

Napa cabbage is the frillier, lighter cousin of the common green cabbage. Its tender, pale leaves have a mild, slightly sweet flavor and a satisfying crunch. Perfect for everything from crisp salads to stir-fries! Enjoy it raw or shredded into slaws, where its ruffled leaves add both texture and freshness. You can also sauté it with a little oil, salt, and pepper until it turns silky and subtly sweet. Napa cabbage shines in soups, stews, noodle dishes, and of course, in kimchi.

Butternut Squash:

This delicious squash has a rich, natural sweetness that can’t be beat! It becomes tender and slightly caramelized when roasted, but also works well baked, steamed, sautéed, braised, or grilled. Butternut squash shines in warming soups like this simple recipe from CSA member and culinary professional Rosemary Mark. It's also equally as delicious in gnocchi, pies, casseroles, and pasta-inspired dishes, where its smooth texture and sweet flavor really stands out.

Broccoli:

Broccoli with the greens!  The entire plant is edible, including the stalks and leaves. Broccoli has a crisp texture when raw and becomes tender when cooked, with a flavor that is slightly bitter and earthy, yet mild and nutty. Perfect for roasting, sautéing, baking, or simply steaming. Broccoli makes a delicious, nutrient-dense addition to any raw veggie platter and doubles as a cozy, roasted side when tossed with herbs and a splash of olive oil! The outside caramelizes just a bit and the core is still crunchy if you nail it right.

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