CSA #21 (10/14/2025)

Written By Terra Brockman

Bloomington CSA Members: Remember to continue to pick up at Vitesse, 206 S. Linden in Normal (not at the Unitarian Church).

Thanks for coming out to Henry’s Farm!

It was a glorious day, and we thank you for helping us press fresh apple cider, take the tour and vegetable quiz, and make it yet another memorable event!

Henry just finished “grading” your “Name That Veetable” quizzes, and the winner is . . . Jennifer Anne Stubbs, a new CSA member, who won with 8.5 points. Henry says, “There were lots of people in the 7 to 8 range, which is quite impressive.” Thank you to everyone who participated — you are all winners in our book!

Last but not least, here are some Lost-and-Found items we found during clean-up. Reply to this email if one is yours, and we’ll make sure it gets to you at your CSA pick-up tomorrow!

Japanese Turnips (kabura) are often called “salad turnips” and they are indeed excellent in salads! Simply peel them, then slice or cut into cubes and toss in a green salad. Or you can toss the cut-up turnips, on their own, with a light vinaigrette, or your favorite salad dressing for a light and crunchy salad.

In Your CSA This Week

  • Japanese Turnips

  • Choice of: Cauliflower, Carrots or Beets

  • Some variety of Choi — All of which look and taste wonderful, parly in thanks to the cooler nights. See Food Notes for some quick and easy recipes.

  • Kale or Collards

  • Lettuce or Mesclun

  • Peppers — Green Bell, Colored Bell, Japanese Shishito, or Peruvian Aji Rico

  • Choice of Tomatoes or Okra: The tomatoes continue to decline with the night-time temperatures, but the okra is still coming on strong thanks to the warm days.

Food Notes: CHOI

Henry grows many different varieties of choi, and you’ll probably see a few new ones this week. But no matter what size, shape, or color of choi you get, a stir-fry or saute is quick and easy, and the best way to enjoy this delicious and nutritious vegetable.

The first recipe below is based on one from Martha Rose Shulman of the New York Times, and is equally good with the Choi or the Kale/Collards in your CSA this week. You could also toss in peppers, sweet or hot.

Stir-Fried Choi or Kale/Collards

  • 3/4 to 1 pound Choi (or Kale or Collards)

  • ¼ cup chicken broth, or vegetable broth, or water

  • 1tablespoon Shao Hsing rice wine or dry sherry

  • 2 tsps soy sauce

  • ¼ tsp cornstarch

  • 1tablespoon peanut or canola oil

  • 3 garlic cloves, smashed or minced

  • 1 slice ginger, smashed or minced

  • Salt to taste

  • ¼ tsp sugar

  • 1 to 2 tsp sesame seeds, to taste

    1. If using choi, trim off the bottoms and separate into stalks. Rinse and drain. Cut crosswise into 2-inch pieces. If using kale or collard greens, chop coarsely.

    2. Optional Steaming Step: If you are using Collards, Kale, or a larger, sturdier choi, you may want to steam the greens to soften them a bit before doing the quick stir fry. If so, bring an inch of water to a boil in the bottom of a steamer, and place the choi or greens in the steamer basket. Steam 1 minute, remove from the heat, and rinse with cold water. Squeeze out excess water and drain on a kitchen towel.

    3. Combine the broth or water, rice wine or sherry, soy sauce and cornstarch in a small bowl and place within arm’s reach of your pan. Have the remaining ingredients measured out and near the pan.

    4. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil then add the garlic and ginger and stir-fry for 10 seconds, until fragrant. Add the bok choy or greens, sprinkle with salt and the sugar, and stir-fry for about 30 seconds. Stir the cornstarch mixture and swirl into the wok, then stir-fry 1 minute, or until the greens are just tender. Sprinkle on the sesame seeds. Remove from the heat and serve.

Simple Braised Choi and Japanese Turnips

1 tablespoon extra-virgin olive oil

1 or 2 Japanese Turnips, thinly sliced or cubed


1 or 2 garlic cloves, finely chopped


1 bunch Choi, leaves and stems coarsely chopped 


1/3 cup water

Cook garlic and turnips in oil over moderate heat, stirring, until softened, about 1 minute.

Add choi and water and simmer, partially covered, stirring occasionally, until tender, 5 to 6 minutes. Season with salt and pepper.

 

Stir-Fried Asian-style Choi with Turnps

1 bunch Choi

1 or 2 Japanese Rurnips

2 Tb peanut oil

1 tsp sugar

1 tsp minced garlic

Soy sauce to taste

Sesame oil to taste

Wash the choi and chop coarsely.  Peel turnips and slice thinly.

Heat wok or heavy frying pan. Pour oil in.  Add greens and turnips and toss over moderately high heat until somewhat softened, about 3 minutes.  Add sugar, garlic, salt and soy sauce.  Toss another 2-3 minutes.  Serve.

Terra Brockman
Next

CSA #20 (10/7/2025)