2018 CSA Week 21 Recipes

Fall is finally here. Even though the weather is a bit colder we have plenty of wonderful veggies for the rest of the year. The cold weather will make the leafy greens produce more sugar and taste even more delicious than they already do. Butternut is a favorite winter squash among many CSA members and we have it again for you this week. We have some big projects coming up on the farm. There are a few more crops to transplant and then we will be installing hoops and covering a large portion of the garden, about 1/3rd of an acre, in greenhoiuse film and row cover. We plan to keep many cold-tolerant crops going throughout the winter months. Check our instagram and facebook this winter to see what winter markets we will be attending. 

2018-csa-week-16-share

 Cooked Ham and Collard GreensFresh Chicken SaladQuick Pickled Summer SquashRoasted Butternut Squash with SageTabouli

Celery

  1 cup   

 Collard Greens

 all    

Butternut Squash

   all  

Green Onions

 1/2 cup 1/4 cup   

 Bell Pepper

  1/41/2  

Beefsteak Tomatoes

     all

 Cucumber

     all

Summer Squash

  all   

Parsley

    all 

Sage

    all 

bulgar wheat or barley

     1/2 cup

olive oil

     3 Tbsp

lemon juice

  2 tbsp  3 Tbsp 

 cider vinegar

   1/4 cup  

sugar

   6 tbsp  

ground mustard

  1/2 Tbsp  

 butter

    3 Tbsp 

brown sugar

    2 Tbsp 

smoked ham

 1/4 pound    

 pinto beans

 1 cup    

 chicken stock

 1 pint    

 garlic

 1 clove    

 mayonnaise

  3/4 cup   

cooked, shredded chicken

 4 cups   

hard boiled eggs

  2   

celery seed

 1/4 tsp   

paprika

 1/2 tsp   

 

Recipes

Cooked Ham and Collard Greens

cooked-ham-and-collard-greens

Cube about 1/4 lb of smoked ham into 1/4inch pieces. In a crock pot add 1 cup of dry pinto beans, 1 bunch of collard greens cut into 1 inch ribbons, 1 pint of chicken or vegetable stock, 1 cup of water, 1 clove of diced garlic, and 1/2 cup green onions, whites and greens, finely chopped. Cook on low for 6 hours. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

  

 

 

 

Fresh Chicken Salad

fresh-chicken-salad

 

Chop or shred 4 cups of cooked chicken, and add to a large bowl. Add 2 hard-boiled eggs, peeled and chopped, 1 cup chopped celery, 1/4 cup chopped green onion, whites and tops, 2 tbsp fresh lemon juice, 3/4 tsp salt, 1/4 tsp celery seed, 1/8 ground pepper, 1/4 diced green pepper (about 2 tbsp), 3/4 cup mayonnaise, 1/2 tsp paprika. Mix ingredients thoroughly, then cover and chill for 2 hours. Garnish with fresh parsley.

 

 

 
 
 

 

Quick Pickled Summer Squash

quick-pickled-summer-squash

Slice summer squash across the width of the squash into very thin slices. 1/4 cup diced sweet onion, and 1/2 diced bell pepper. Add squash, onions, and bell pepper to a bowl with 2 tbsp salt, and enough cold water and ice cubes to cover. Allow to sit for 30 minutes, then rinse the vegetables in a strainer, and allow to drain. 
 
Bring 1 1/4 cup cider vinegar, 6 tbsp sugar, and 1/2 tbsp ground mustard to a boil in a saucepan, and stir to combine ingredients. Remove from heat and allow to cool for several minutes. Pour mixture over vegetables and toss to combine. Cover and refrigerate until cool. Serve by removing vegetables from the brine. 
 
 
 
 

 

 

 
 
 
 

 

 

 

 

 

 

Roasted Butternut Squash with Sage

roasted-butternut-squash-with-sage

Cut squash in half and scoop out seeds and pulp from cavity. Add scores 1/2 inch deep to flesh then, between the two halves, spread 3 tbsp of cubed butter, 2 tbsp brown sugar, all sage, finely chopped, salt and pepper. Roast in oven at 400F for about 60 minutes. 
 


 

  

 

 

Tabouli

tabouli

 Cook 1/2 cup bulgar wheat or barley. Finely dice 1 cucumber, 2 beefsteak tomatoes, with excess liquid drained off, and 1 bunch of parsley, about 3/4 cup, and 1/4 cup finely diced green onions. Add 3 tbsp olive oil, 3 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp pepper. Mix ingredients thoroughly and chill before serving.