2018 CSA Week 22 Recipes

This week’s share includes several tasty members of the allium family- leeks and bunching onions. Both of these crops are primarily desired for their tender white parts, but the greens are delicious in their own right, and can be used in pestos, in soup stocks, or fried as crispy garnishes. We added some variety to the leafy green rotation by including radish greens, which are tasty sauted, or in a pesto, or in a soup, such as in the recipe on the blog this week. Thank you for supporting our farm, and have a wonderful week!


 Green Onion and Parsley Chimichurri Leek and Onion Pasta with AnchoviesPotato, Leek, and Radish Green SoupPumpkin ChiliSpicy Stir-fried Eggplant, Cucumber, and Leek



 Orange Tomatoes


 Bell Pepper


 Jalepeno Pepper


 Pasilla Bajio







  1 leek 1 leek  1 leek




 1/2 bunch    1/2 bunch

Radish Greens


 lemon juice

 1 tbsp    

 red wine vinegar

 2 tbsp    

 olive oil

 1/2 cup 1 tbsp 2 tbsp 1 tbsp 

 red pepper flakes

1/2 tsp  1/2 tsp    


  3 tbsp   


  3 cloves 1 clove  


  2 oz can   

 white wine

  1 1/2 cups   


  12 oz   


  1/4 cup   



 pinto beans

    1 cup 

 black beans

     1 cup 

 ground beef 

    1 lb 

 chili powder

    1 tbsp 


   1 tbsp  

 garlic powder

   1 tsp  

onion powder

   1 tsp 

diced tomatoes

   14 oz 

soy sauce

    1 tbsp

rice vinegar

    2 tbsp


    1/2 tsp

dark sesame oil

    2 tsp

canola oil

    2 tbsp



Green Onion and Parsley Chimichurri 


Add 1/2 cup green onion tops to a pot of boiling water and cook for 2 minutes until greens are tender. Transfer greens to a blender and add 1/2-3/4 cup parsley, 1 tbsp lemon juice, 2 tbsp red wine vinegar, 1/2 cup olive oil, 1/2 tsp red pepper flakes, 1 tsp salt, and 1/4 tsp pepper. Puree until smooth and consistent, then serve over pasta, or with chicken, steak, or fish. 






Leek and Onion Pasta with Anchovies



Heat 1 tbsp olive oil and 2 tbsp butter in a high sided frying pan or Dutch oven. Add 3 cloves minced garlic and 1/2 tsp crushed red pepper and cook for 2 minutes. Add 1/2 bunch of green onions, all whites and 1/4 cup of greens, and 1 large leek, white parts thinly sliced, green leaves discarded, and saute for 3 minutes. Add 1 can (2 oz) of anchovies with oil, about 7-10 fillets. Saute while breaking the anchovies up into small pieces, 2 minutes. Season with salt and pepper, then deglaze the pan with 1 1/2 cup dry white wine. Saute for 10 minutes until most of the liquid has cooked off. Add 12 oz of cooked perciatelli or fettucini pasta, and 1/2 cup reserved pasta water. Add 2 tbsp butter and cook for a few more minutes until the sauce thickens. Mix in 3/4 cup chopped parsley and 1/4 cup Parmesan, and serve sprinkled with additional parsley and Parmesan. 





Potato, Leek, and Radish Green Soup


Heat 2 tbsp olive oil in a large soup pot over medium heat. Add 1 large leek, thinly sliced with a few inches of the dark greens and saute until tender. Mix in 2 medium potatoes, diced, and stir for a minute. Pour in 4 cups of water and bring the mixture to a boil. Reduce heat, and simmer for 15 minutes, or until potatoes are soft. 
In a separate pan add 1 tsp olive oil and saute 1 clove diced garlic for 1 minute. Add all radish greens, 1 bunch of tops, and saute until wilted. Add greens to the soup pot and salt to taste, about 1 tsp. Puree soup using an immersion blender. 










Pumpkin Chili


Prepare 1 cup of dry pinto beans and 1 cup of dry black beans by cooking in 6 cups of water, adding water as necessary until beans are tender, about 1 hour. Then drain and rinse beans thoroughly. One can of pinto beans and one can of black beans can be used as a substitute.
To prepare pumpkin puree, cut in half and remove seeds and pulp. Stew the pumpkin in a deep skillet or Dutch oven with the two halves facedown in a half inch of water, covered. Stew until pumpkin is tender, 20-30 minutes. Remove from heat, allow to cool, then scoop out the flesh and hand mash until pureed. 
To prepare chili, in a large soup pot brown 1 lb ground beef with 1 bell pepper, diced, 1/2 cup white onions, 1/2 bunch, and a drizzle of olive oil. Add 1 tbsp chili powder, 1 tbsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp pepper. Stir to combine. When meat is cooked through and the vegetables are tender add 2 cups of pumpkin puree, about 1 small pumpkin, cooked pinto and black beans, or their canned equivalent, 6 diced orange tomatoes, and one 14oz can of diced tomatoes, not drained. Cover and simmer until tender, about 30-40 minutes. 





Spicy Stir-fried Eggplant, Cucumber, and Leek


Chop eggplant into thinly sliced strips, about 1/4 inch by 1/4 inch by 1 inch pieces. Lightly salt, then toss in a colander and allow to sit for 15 minutes while water is pulled from eggplant. 
Cut cucumber in half, then slice on the diagonal into 1/4 inch thick slices. Similarly, cut leek in half, then on the diagonal into 1/4 inch thick slices. Mince 1 tbsp ginger.
Combine 2 tbsp rice vinegar, 1 tbsp soy sauce, 1/2 tsp sugar, 1/4 tsp salt, and 2 tsp dark sesame oil in a small bowl. 
In a wok or large skillet, add 2 tbsp peanut or canola oil over high heat, and tilt the pan to distribute evening. Add the eggplant and stir-fry for 3-4 minutes. Add ginger and 1/2 tsp red pepper flakes, and stir-fry for 30 seconds. Add cucumber and leek and stir-fry for 30 seconds. Add the soy sauce mixture to the wok and stir-fry for one minute until the cucumber just begins to wilt. Remove from heat and serve with rice.