Choho is one of the many delicious Asian mustard greens that we grow (along with bok choi, tat soi, komatsuna, mizuna, fun gen). I love the flavor of these because they don't have the bite of green and purple mustards (so can be eaten raw in a salad) and they go well with just about anything, in my opinion! My go-to is to throw it in a stir fry, or chop it finely to make a salad with a sweet dressing (and a little sesame oil if you have any). Here's a more specific recipe: https://www.peteandgerrys.com/egg-recipes/spring-veggie-oyakodon You can also pickle or ferment choho - I haven't seen a specific recipe, but I would try it something like my go-to kimchi recipe, substituting for Napa cabbage. https://www.branchingpathfarm.com/forum/recipes/how-to-make-cabbage-kimchi Have fun and enjoy!

How to eat fresh local produce and keep up without waste! A wide variety of greens are our main crops until mid-June, and we continue to grow many different greens throughout the year. There are the backbone of our meals, our markets and our CSA. Here are my top 3 tips for eating local in-season produce, especially the bounty that come to our CSA members each week from June to October. #1: make vegetables the centre of your meals • practice basic veggie dishes, such as stirfrys, salads and soups • plan for multiple veggie dishes per meal • relegate grains and proteins to side dishes or accompaniments • add greens to everything! Chopped finely, we can Roasted root veggies, coleslaw with radishes, stir fry and fish with green onions and herbs #2: learn how to experiment and substitute in recipes • think about veggie categories, i.e. cooking greens can be substitued for one another, zucchini and summer squash are interchageable • figure out what combinations work well, i.e. arugula pairs with nuts and a sweet dressing, the earthiness of turnips and radishes can be balanced with sweet carrots or starchy potatoes Homemade pizza with sauteed summer squash, bacon-greens stir fry and cucumber salad #3: have some freezer and pantry space • greens can be frozen or dried • fruiting crops can be frozen, pickled or dried • roots without the greens store well in refrigerator or cool room Bacon-greens stir fry with sauteed mushrooms, roasted shishito peppers, roasted sweet dumpling squash, quinoa and tomato-cucumber-parsley salad Roasted carrots, beans and broccoli (a full meal with some sausages or fried eggs on the side)

Most people don't think of using their carrot tops, but they can make a great pesto or chutney! Try out something like these: https://yupitsvegan.com/carrot-top-pesto/ http://www.thelastcookie.ca/carrot-greens-chutney/ You can also cook with your radish greens, using them like you would mustard greens. Less waste, more food!