2018 CSA Week 14 Recipes

We’ve reached the halfway point! Thank you for participating in the first half of our CSA program, and we look forward to provide you with fresh, seasonal vegetables for the next few months. We’re starting to include all of late summer’s bounty, including an abundance of winter squash. This week we included buffy squash, which has a sweet flesh, and can be stored for 6 months on your countertop. Like all winter squash it is delicious boiled, mashed, baked, roasted, stuffed, and even microwaved. Also, keep in mind any vegetables you don’t get to throughout the week store well for winter when blanched and frozen. Let us know how you use your veggies and tag us @Front9farm! 


 Cherry Tomato Salad with Basil VinaigretteRoasted Buffy and Kohlrabi with Summer SavorySwiss Chard Fritata with BaconTomatillo and Cabbage RiceCelery and Fennel Soup

Cherry Tomatoes

 1 quart    

Buffy Squash

  2 squash   


  2 kohlrabi   


    1/2 lb 


    1 head 

Pasilla Bajio Peppers

    6 peppers 

Swiss Chard

   1/2 large bunch  


    1/2 bunch 

Baby Fennel

     1 bunch


 1/2 bunch    

Summer Savory

  1 bunch   


 1/2 bunch   1/2 bunch 


    1 lb 

 vegetable oil

 1/4 cup    

 apple cider vinegar

3 tbsp     


 2 tsp    

 olive oil

  3 tbsp   3 tbsp


   2 slices  


   2 cloves 3 cloves 


   1/2 onion 1 onion 1 small onion


   10-12 eggs  

 feta cheese

   4 oz  


    1 tsp 

garlic powder 

   1 tsp  

 smoked paprika

   1 tsp  

 chicken stock

    4 cups4 cups 


   3/4 cup dry  

russet potato

    1 large potato

white wine

    1/2 cup



Cherry Tomato Salad with Basil Vinaigrette


Take all of the cherry tomatoes and cut them in half. In a separate bowl wisk together 1/4 cup vegetable oil, 3 tbsp apple cider vinegar, 2 tsp honey, half of the oregano chopped, 2 tbsp basil chopped, salt and pepper. Toss tomatoe halfs in mixture untill everything is coated. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.






Roasted Buffy and Kohlrabi with Summer Savory



Preheat oven to 400. Cut the tops off of the the kohlrabi, skin and cut into 1/2 inch cubes. Microwave for 1 to 2 minutes until they start to get soft. Microwave buffy squash whole for 2 minutes. Allow to cool, skin remove seeds and cut into 1/2 inch cubes. Mince all of the summer savory, tos it with the squash and 3 tbsp olive oil. spread out on a rimmed baking dish. Add salt and pepper. Roast for 45 minutes or until everything is tender.













Swiss Chard Fritata with Bacon


Preheat oven to 350. Cook 2 slices of bacon and save the greese. Mince 2 cloves of garlic, chop up half of swiss chard stems and leaves, and 1/2 onion. Add the garlic, onion, and chard stems to the bacon greese and cook until tender 10 to 15 minutes. Add in the chard leaves and cook another 5 minutes until the leaves are wilted. In a separate bowl wix 10 to 12 eggs. Add the chard mixture and pure out onto a rimmed baking dish lined with parchment paper. sprinkle 4 oz of feta cheese over egg mixture along with salt and pepper. Bake for 20 to 25 minutes until eggs are set. Transfer to cutting board, cut and serve.










Tomatillo and Cabbage Rice


Peel and rinse the 1/2 lb of tomatillos. Add them to a saucepan of boiling water, reduce heat and cook for 10 minutes. Drain and transfer to the blender. Blend until smooth and set aside. Preheat a large dutch oven pot to medium-high heat for 2 to 3 minutes. Add 1 lb beef and season with salt, pepper, 1tsp cumin, 1 tsp garlic powder,1/2 oregano bunch diced, and 1 tsp smoked paprika. Cook, stirring often until the beef is seared and browned. Reduce heat to medium. Add 1 onion diced, 3 cloves garlic minced, 6 passilla bajio peppers chopped. Cook for five minutes. Add the tomatillos from the blender, 4 cups chicken stock, and chopped cabbage. Bring to a boil and re-season with the dry spices used to season the beef. After about 20 minutes, add 1 cup rice. Continue cooking until rice has cooked, for about 15 minutes. Stir now and then. Garnish soup with basil and serve.





Celery and Fennel Soup


In large covered saucepan simmer 1 large baking potato, peeled and cubed, in 4 cups chicken broth and 1/2 cup white wine until tender, about 15 to 20 minutes. Meanwhile, in large skillet over medium heat, sauté 1/2 celery bunch (about 4 cups), all the tender baby fennel bulbs and stalks (about 1 cup) and 1/2 cup fennel fronds, and 1 small chopped onion in 3 tbsp olive oil until tender, about 15 minutes. Mash potatoes right in the broth mixture in the saucepan with a masher. Stir in celery-fennel mixture. Heat through. Season with pepper and salt. Chop reserved fennel tops and use to garnish each serving.