So you’ve joined a CSA but you’re overwhelmed by your share" Our guide will help you make the most of your CSA produce!

Also please check out our partner article about Hudson Valley CSAs where we introduce the Hudson Valley CSA Coalition and talk about other local resources.

The Index

Asparagus | Basil | Fresh Beans (Green Beans) | Beets | Broccoli | Broccoli Rabe | Cabbage | Carrots | Cauliflower | Celeriac | Celery | Chard | Corn | Cucumber | Eggplant | Escarole | Fennel | Garlic | Ground Cherries | Kale | Leeks | Onions | Parsnips | Peas and Pea Shoots | Peppers | Potatoes | Radishes | Ramps | Rhubarb | Rutabaga | Shallots | Spinach | Summer Squash | Sweet Potatoes | Tatsoi | Tomatoes | Winter Squash
ASPARAGUS

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Growing asparagus yourself can be a labor of patience, taking several years to fully develop. Fortunately, it’s something you’ll find in season locally, so even if your garden doesn’t provide, your local farms will. You’ll find them in your Hudson Valley CSA produce in the Spring.

Our favorite way to cook asparagus is to drizzle olive oil, salt and pepper on a tray of asparagus and roast it at 400F for about 1520 minutes, until it’s well colored and tender.

We got the chance to try some white asparagus, which looks very different but can be cooked the same way. We also poached them with black garlic aioli.

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BASIL

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