There’s something undeniably joyful about opening up a CSA (Community Supported Agriculture) box—especially in spring, when everything feels fresh, green, and alive. This season’s Harvest Box from the Southwest Washington Food Hub delivered a beautiful spread of early spring produce from local farms, and it inspired some of the most vibrant, simple meals I’ve made in a while.
Here’s what was inside:
- Wobbly Cart Farm: Turnip, mizuna, sunchoke, dill, green garlic
- Four Elements Farm: Radish
- Newaukum Valley Farm: Oregano, pea vine bunches, lettuce
- 5 Hearts Farm: Chives
Here is what I made with the items in the box with some still left over to garnish eggs, toast and side salads!
🥗 Spring Herb & Greens Salad with Radish and Turnip
I used a mix of lettuce, mizuna, and pea vines for the base, and added paper-thin slices of radish and turnip for a peppery crunch. Fresh dill and chives added brightness, and I tossed it all in a simple lemon vinaigrette (olive oil, lemon juice, mustard, salt, pepper).
🥒 Quick Pickled Radishes and Turnips
A quick pickle is one of my favorite ways to stretch the joy of spring veggies just a bit longer. I sliced the radishes and turnips thin and packed them in a jar with a hot brine of vinegar, water, sugar, and salt. I tossed in some green garlic, chives and dill for an extra flavor kick.
🌿 Savory Spring Herb Biscuits
These buttery, herby biscuits were a hit. I mixed chives, dill, oregano, green garlic, and even some finely chopped pea vine leaves into a classic buttermilk biscuit dough. The result was fragrant and deeply flavorful—like a bite of spring morning.
I also made a little side dish of radishes and turnips to crunch on. I melted butter with chili crisp, then dipped the veg in, sprinkled with sea salt and left to dry for just a few minutes for some very tasty bites.
Final Thoughts
One of the best parts of a CSA box is the creativity it sparks. I didn’t plan these meals in advance—they unfolded naturally, shaped by what was in the box and what felt good to eat in the moment. With a little vinegar, butter, and salt, these humble spring veggies turned into meals that felt nourishing and special.
If you’re thinking about joining this CSA, check out SW WA Food Hub’s Harvest Box for all the info. I always love getting more in tune with the seasons as I create dishes and eat.
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