CARDIFF TINY FARM CSA BOX
SEPTEMBER 2ND
Recipe Ideas
Spicy Watermelon & Charred Corn Salad
Uses: Watermelon · corn · jalapeno · cilantro
Juicy watermelon, skillet-charred corn, and jalapeño in a zesty lime-herb dressing.
View recipe →Mizuna Pesto
Uses: mustard greens · garlic · lemon
A bright, tangy pesto made with peppery mizuna, toasted nuts, lemon, and Parmesan
View recipe →Featured Item
Mizuna Mustard Greens
Cardiff Tiny Farm · EncinitasTender, feathery, and just a little peppery, baby mizuna is one of those greens that can go almost anywhere. Its mild mustard flavor adds a little bite without overpowering a dish.
Enjoy it raw: Toss it into salads with citrus, apples or pears, toasted nuts, avocado, or a creamy cheese. A simple lemon vinaigrette is especially good with it.
Give it a quick sauté: Heat a little olive oil in a pan, add garlic, then toss in the mizuna for just 1–2 minutes until barely wilted. Finish with salt and a squeeze of lemon.
Use it like a finishing green: Fold it into pasta, grain bowls, soups, ramen, eggs, or stir-fries right at the end of cooking. The residual heat is usually enough to soften it while keeping some texture.
TipKeep refrigerated. Best enjoyed within 3–5 days.
Find recipes →Good food doesn’t have to be complicated. Sometimes it’s just a handful of fresh greens, a little olive oil, and something grown close to home. Thanks for choosing food that’s fresher, more seasonal, and a little more connected to the people and places that grew it.
