2018 CSA Week 11 Recipes

This weeks share includes heirloom tomatoes and heirloom eggplant for the first time this year. We grow several different types heirloom tomatoes which you will get to sample throughout the season. This week most of the heirlooms included are either pink brandywine or chocolate stripe. We also included the first of the passilla bajoi peppers, which are used to make mexican mole sauce, and an early sweet banana pepper, with many more on the way! last year we grew a variety of super hot peppers which made a super hot sauce, but otherwise overpowered everything when cooking. So this year we made it a point to grow peppers that aren’t super hot but have more sweetness and complex flavors. We hope you enjoy the share this week!


 Baba GanoushTabouliBroccoli, Radish and Lemon Basil Stir FryParsley & Summer Savory Butter SauceKettle Corn Kale Chips

heirloom tomato

  1 tomato   

sweet banana pepper

   1 pepper  

pasilla bajoi pepper

   1/2 pepper 1/2 pepper 


  1 cucumber   


1 eggplant    


  1 bunch  


    1 bunch


  1 bunch  

curly parsley

 1/2 bunch   all - 2tbsp 

flat leaf parsley

 2 tbsp1 bunch   

lemon basil

   1/4 cup  


  15 leaves   

summer savory

    1 bunch 


 2 tbsp    


 2 clove 3 cloves 1 clove  

 lemon juice (or lime juice)

2 tbsp 3-4 tbsp  1 tsp 

 barley or wheat berries

  1/2 cup dry   


    1/4 cup 

 olive oil

 1 tbsp   2 tbsp 


   2 tbsp- 1/4 cup  2 tbsp

 jasmine rice

  1 cup dry   

 soy sauce

  1/4-1/2 cup   


   1 tbsp  


  1/2 onion   


   2 carrots  


 1/4 tsp    

 sesame oil

   1 1/2 tbsp  



Baba Ganoush


Poke eggplant with a fork rub with olive oil, and place on a lined rimmed baking sheet. broil in the oven turning frequently until eggplant is chared on all sides. Remove from oven and let cool. Once eggplant is cooled, peel the skin drain off liquid and place in blender. Add 2 tbsp tahini, 2 tbsp lemon juice, 2 cloves of garlic, 1/4 tsp cumin, 1/4 tsp salt, 2 tbsp fresh parsley, and 1 tsp olive oil. Pulse until desired consistancy. Serve with bread or pita chips.









Cook 1/2 cup barley according to the package, and set aside. Very finely chop the heirloom tomato, drain juices and add to a large bowl. Finely chop the peeled cucumber, 1 bunch of flat leaf parsley, 1/2 bunch curly parsley, 12-15 mint leaves, 1/2 onion, and add to the bowl. Mix in the barley. Stir in 3-4 tbsp lime juice, and 3-4 tbsp olive oil. For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita.











Broccoli Radish and Lemon Basil stir Fry


Cook 1 cup jasmine rice according to package. Chop 2 carrots, all of the radishes, and broccoli into bite size pieces. In large wok heat 1 1/2 tbsp sesame oil over medium heat. add 2 cloves of garlic and 1 tbsp ginger diced. Cook about 2 minutes add the carrots, radishes, and broccoli. Cook an additional 10 to 15 minutes or until the carrots and radishes are soft. In a separate bowl mix together 1/4 cup soy sauce, 2 tbsp honey, and add it to the wok. Cook an additional 5 minutes. Serve over rice.










Parsley & Summer Savory Butter Sauce


Finely chop 1 bunch of summer savory with thin stems, and with leaves removed from tough stems, about 1/2 cup. Finely chop 1/2 bunch curly parsley, about 1 cup. Finely mince 1 clove of garlic. Add 1/4 cup butter to a small sauce pan over medium low heat. Add garlic, summer savory, parsley, and a 1/2 tsp salt. Cook, stirring frequently, until greens are tender. Add 1-2 tsp lemon juice, and serve over grilled or roasted chicken or fish.





Kettle Corn Kale Chips


Preheat oven to 350. Cut the stems out of the kale and roughly chop. In a separate bowl mix together 2 tbsp olive oil and 2 tbsp honey. Mix well until everything is combined. pour oil and honey over the kale and massage until the kale is well coated. Transfer to a lined baking dish. Bake for 10 to 15 minutes or until kale is crispy.