CSA Week 1

Greetings CSA members! We are excited for the CSA season to begin. Crops are growing well in the field, and despite a rainy start, the plants look beautiful and healthy. 

For the first week, you will be able to choose from:

  • Spinach

  • Kale bunches

  • Kale Mix

  • Lettuce Mix

  • Microgreens Mix

  • Micro Basil

  • Sunflower Shoots

  • Pea Shoots

  • Cilantro

  • Radishes

  • Carrots

  • Scallions

  • Any plant starts for your home garden- veggies, culinary herbs, medicinal herbs, and flowers


We wanted to highlight our sunflower shoots for this first week. Sunflower shoots are the first green growth of sunflower plants. We grow them in trays of soil, thickly sown, and cut, wash, and spin them so they are ready to eat. 

Sunflower greens offer one of the most balanced forms of a complete plant protein by providing all of the essential amino acids our bodies need. They are full of folate (folic acid), and B complex, vital nutrients for pregnant women and developing babies. High levels of antioxidants in sunflower greens can aid in heart health and slow aging. High levels of vitamins C, E, and selenium can even reduce high blood pressure and improve arterial health. They also contain vitamins A, D, and E as well as important minerals including zinc, calcium, copper, iron, phosphorous, magnesium and potassium.

We find them incredibly delicious eaten straight out of the bag, on top of salads, or in sandwiches or wraps. In salads, they are especially tasty paired with toasted sunflower seeds. (We often toast nuts and seeds in our toaster oven or a dry skillet before adding to our salads). Enjoy this recipe!

Quinoa Salad with Sunflower Shoots and Carrots

1 cup dry quinoa

1 3/4 cup water

1/2 tsp sea salt

1 cup carrots, chopped

1/3 cup cilantro, minced

1/4 cup sunflower seeds (toasted, if you like)

4 cloves garlic, minced

1/4 cup freshly squeezed lemon juice

1/4 cup extra-virgin olive oil

1-2 T. tamari (soy sauce)

1 bag sunflower shoots

Rinse quinoa with warm water and drain through a fine strainer. Place quinoa, salt and water in a pot. Bring water to boil, reduce heat to low, cover and let simmer 15 to 20 minutes, until all the water is absorbed. Let stand for 5 to 10 minutes uncovered, then fluff with a fork.

Place cooled quinoa in a large bowl. Add carrots, sunflower seeds, sunflower shoots, and cilantro to quinoa. Mix thoroughly. Combine garlic, lemon juice, olive oil and tamari; pour over quinoa and toss well. Serve at room temperature or chilled.