2018 CSA Week 12 Recipes

It’s definitely tomato season! This week we included red romas, which have a thick pulp making them perfect for salsas and sauces, and also orange cocktail tomatoes, which have a sweeter and fruitier flavor than red tomatoes. Gazpacho soup is a perfect applicaiton for raw tomatoes, and we included a delicious recipe below. Luckily all of this rain has been a blessing for us because all of our fields have great drainage, and these cold temperatures won’t hurt our tomatoes, eggplant, peppers, and cucumbers because they are all protected in high tunnels. We’ve begun transplanting our fall crops and our fields are still loaded so we will have many more vegetables for you on the way! Thank you for supporting our farm. 


 Curry Collard GreensBeet and Celery Salad with Feta CheeseGazpachoRadish and Cabbage SlawSimple Orange Tomato Soup

Roma Tomatoes

   2 lb  

Orange cocktail tomatoes

     2 lb


   1 cucumber  

Green Pepper

   1 pepper  


 1 bunch    


  1/4 bunch, about 1 cup   


    1 head 


  1 bunch   


    1 bunch 


1/2 bunch, about 2 small onions  1/2 bunch  

Opal Basil

   2 tbsp  1 bunch minus 2 tbsp

Jalapeno Pepper

   1 pepper  

 ground turmeric

 1 1/2 tsp    


 4 cloves 2 cloves 2 cloves  

chili peppers, or equivalent chili powder 

2 chili peppers    


 3 tbsp    

lemon zest

 zest of 1 lemon    

coconut milk 

 14 oz can    

vegetable oil

3 tbsp     


 2 tbsp    


 1 cup    

 olive oil

  2 tbsp, plus 1/4 cup 1/4 cup 2 tbsp 

red wine vinegar 

 1/4 cup   3 tbsp 

 Dijon mustard

  1 tsp  1 tbsp 

feta cheese 

  2-3 oz, about 1/2 cup   

ground cumin

   1/2 tsp  

dried oregano

  1 tsp  

cayenne pepper

  1/2 tsp  


  1 lime, juiced  

balsamic vinegar

  1 tbsp  

Worcestshire sauce

  1 tsp  


   1 tbsp 


    3 tbsp 



Curry Collard Greens


Combine 1 1/2 tsp ground turmeric, 2 of the small onions in the share, 4 cloves garlic roughly chopped, 2 chiles minced, a 3 inch piece of ginger peeled and thinly sliced, and 2 tsp lemon zest in a small food processor. Purée, adding up to 4 tbsp. water, to form a smooth paste; set aside. 
Heat 3 tbsp vegetable oil in a 6-qt. pot over medium-low heat; add reserved paste; cook, stirring often, until very fragrant, 10–12 minutes. Add 2 tbsp sugar, 1 tsp salt, and 1 14oz can of coconut milk; bring to a simmer over medium heat. Add all the collards destemed and cut into ribbons; cook, stirring occasionally, until just tender, 40 minutes. Season with salt and pepper and serve warm.






Beet and Celery Salad with Feta Cheese



Preheat ovem to 400. Cook 1 cup barley according to the package, and set aside. Skin the beets and cut into 1/4 inch cubes. Toss with 2 tbsp olive oil and a pinch of salt. Spread out on a rimmed baking sheet roast in the oven for 45 minutes turning half way. To make dressing, In a small bowl, combine 1/4 cup red wine vinegar, 1 tsp djion mustard, salt and pepper, stirring until salt dissolves. Gradually whisk in 1/4 cup olive oil until blended. Mix everthing together in a large bowl along with 1/4 of the celery greens and stems, diced, about 1 cup, and 2 cloves minced garlic. Mix in 2-3 oz of crumbled feta cheese, about 1/2 cup. Serve cold.













Peel and dice all roma tomatoes (2lb). Peel and finely dice cucumber, bell pepper, jalapeno pepper, and 2 cloves garlic. Combine all ingredients in a large bowl along with 1 tsp salt, 1/2 tsp ground cumin, 1/4 tsp dried oregano, 1/4 tsp cayenne pepper, pepper to taste, 1/4 cup olive oil, 1 lime juiced, 1 tbsp balsamic vinegar, and 1 tsp Worcestshire sauce. Mix ingredients well, then add 1/3 of soup to blender and puree until smooth. Recombine the puree with the diced soup and refrigerate for 2 hours. Serve with a pinch of thinly sliced fresh opal basil. 










Radish and Cabbage Slaw


Chop cabbage, thinly slice and chop all of the radishes. Add cabbage and radishes to a bowl with 2 1/2 tsp salt mix well and set aside for 20 minutes. To mix dressing add 3 tbsp red wine vinegar, 1 tbsp Dijon mustard, 1 tbsp honey, 1/4 tsp pepper, and wisk well. Slowly mix in 2 tbsp olive oil. Remove cabbage and radish mixture from bowl drain ecesse liqid and add to a new bowl. Mix in the dressing and serve.





Simple Orange Tomato Soup


Take the two pounds of orange tomatoe core and slice them in half. Dice 2 tbsp of celery and greens. in large pan melt 3 tbsp butter and add the celery. Cook until fregrent about 5 minutes. Add the tomatoe halfs and smush with a wooden spoon. Simmer for 45 minute tiring frequently. Dice up 2/3 of the bunch of opal basil and add to the tomatoes. Pour into blender and blend to desired texture. Serve hot and garnish with basil.