CSA: May 21, 23, 2018

In the box

Full Share

10 pounds Snead’s Farm asparagus
2 4-pint bags Snead’s Farm sugar snap peas
1 dozen free-range eggs from Canning Farm in King George County

Total retail value of this week’s box: $69
Total value of goods distributed so far this year: $211

Small Share

5 pounds Snead’s Farm asparagus
1 4-pint bag Snead’s Farm sugar snap peas

Total retail value of this week’s box: $32
Total value of goods distributed so far this year: $117

Note: This wet weather has been excellent for asparagus and sugar snap peas, but unfortunately not for strawberries. This week’s crop of strawberries was a washout in the weekend rains. We are very happy to see the sunshine!

Cooking Ideas



  • Make a salad bar! Steam some asparagus and snap peas ahead of time (or it’s perfectly fine to use snap peas raw) and hard-boil some eggs. Layer these into a salad or wraps with greens, cheeses and your other favorite salad ingredients. Prepping the items ahead makes it a lot easier to use them when you need them.


  • Asparagus-Snap Pea Stir Fry (I plan to make this without the red peppers, and will probably add some chicken and a little extra asparagus and peas. Serve with rice or noodles. It’s a busy week in our house, and I’ll probably make this in the afternoon so it will be ready to heat up for a quick dinner.)
  • Asparagus Lasagna – If you are looking for ways to freeze your lasagna, make this dish in a foil tray and freeze it. “Four bunches of asparagus” usually means four pounds.
  • Sugar Snap Pea Salad


  • Dip Sugar Snap Peas into ranch, hummus or peanut butter. I am mildly obsessed with dipping them into Sprelly’s Sweet Thai Chili fresh-ground peanut butter, available at their shop in Downtown Fredericksburg. Remove the strings first (see link below).
  • Asparagus “fries”

Basic techniques

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