2018 CSA Week 28 Recipes

From spring to summer to fall and winter, it's been a wonderful 28 weeks providing you folks with local produce. We ended our program with vegetables and recipes which are perfect for the Thanksgiving holiday- dressings, casseroles, tasty dips, and hearty soups. We know you have many options for buying produce and we thank you for supporting us and purchasing from our farm. We will miss seeing all of your smiling faces every week. Make sure to keep an eye out for us this winter. We will be growing different things throughout the winter months and attending different markets and events. If you get the chance to come say hi to us, please do. Hopefully you will all join us again next year. We have many plans to expand what we are doing and the CSA will continue to get better and better. Thank you all for supporting us and our farm!


 Thanksgiving StuffingSweet & Spicy Pepper RelishCelery, Pepper, and Potato Soup Butternut Squash & Sweet Potato CasseroleCollard Greens Casserole



 Butternut Squash


 Green Onions

 2 cups  3/4 cup 3/4 cup 


 1 cup  3/4 cup  

 Red Russian Kale

     1 bunch


     1 bunch

Passila Bajio Peppers


 Bell Peppers

  1 1  

Mixed Peppers



 1/4 cup    


 1 loaf    

 yellow onions



4 cloves    1 clove 2 cloves


1 tbsp    1 1/2 tsp 1 tbsp


6 tbsp   3 tbsp  2 tbsp



 chicken stock

 2 cups  4 cups  


  1 cup   

 apple cider vinegar

  1/3 cup   

 cream cheese

  6 oz   




   3 cups 2 cups 2 cups

 cayenne pepper

   1 pinch  

 sweet potatoes



    2 tbsp 2 tbsp

 Parmesan cheese 

    4 tbsp 1/4 cup


    4 oz


    5 tbsp


    1 cup


    1/4 tsp



Thanksgiving Stuffing


Cut one loaf of rustic bread, about 18 oz, into 1 inch cubes. Heat oven to 225F. Spread the bread cubes on a large, rimmed baking sheet in an even layer. Bake until crisp for about 90 minutes, giving the bread cubes a stir every 30 minutes. Remove the bread from the oven and turn the oven up to 375F.

Dice 2 large yellow onions, or about 2 cups of green onions, whites and greens. Dice 1 cup of celery stalks and leaves. Dice 4 cloves of garlic. Finely chop 1/4 cup parsley, and 1 tbsp of fresh sage or thyme. 

In a large skillet heat 6 tbsp butter over medium-high and saute the onions, celery, and garlic until tender, stirring occasionally, about 10 minutes. Add the parsley, thyme, or sage, and cook for 2 minutes more. Remove from heat and combine the toasted bread crumbs with the onion mixture in a large bowl. 

In a separate bowl combine 2 eggs, 2 cups of turkey, chicken, or vegetable broth, 1-2 tsp salt, and 1/2 tsp black pepper. Stir to combine, then pour the mixture over the bread mixture and stir to coat evenly. 
Spread dressing into a greased 9x13 baking dish and top with 2 tbsp melted butter. Cover tightly with aluminum foil and bake for 25 minutes. Uncover and bake another 15 minutes until the top is golden-brown.



Sweet & Spicy Pepper Relish



Dice one bell pepper, 6 Hungarian wax or cubanelle peppers, and 2 pasilla bajio peppers. Mix 1/3 cup salt into 2 cups warm water until dissolved into a brine. Pour the brine over diced peppers and let sit for 15-30 minutes. Strain peppers from brine and rinse well, then press peppers into colander to squeeze off excess water. Set aside. 
In a medium sauce pan add 1 cup sugar and 1/3 cup apple cider vinegar. Bring mixture to a boil and boil until mixture begins to thicken like a syrup, 5-8 minutes. Remove from heat and add drained peppers. Stir to combine, then let cool and store in refrigerator until ready to serve. 
To serve, warm 4-6 oz of cream cheese either in microwave for 10-15 seconds at a time or in oven at 300F for 8-10 minutes until softened. Place cream cheese in a lipped serving dish. Pour the sweet & spicy pepper relish overtop the warmed cheese. Serve with crackers.  





 Celery, Pepper, and Potato Soup


Chop 3/4 cup green onions including green stems. Chop 3/4 cup celery stems and leaves. Cube 5 medium potatoes into 1/2 inch pieces. Dice one bell pepper. Add 3 tbsp oil or butter to a large stockpot or Dutch oven over medium heat. Add onions, celery, and bell pepper. Saute vegetables until fragrant, about 5-8 minutes. Add 4 cups chicken or vegetable broth and cubed potatoes, and 1 tsp salt, 1/2 tsp black pepper. Bring soup to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender. Reduce heat and add 3 cups of milk 1/2 cup at a time, gradually stirring into soup. Bring soup back to a boil and cook for 2-5 minutes until soup has thickened a bit. Add salt, pepper, and cayenne pepper to taste. 





Butternut Squash & Sweet Potato Casserole


Peel and quarter two sweet potatoes lengthwise. Peel, deseed, and quarter one butternut squash. Preheat oven to 350F. Grease a large baking dish. Coat sweet potatoes and squash with olive oil. Arrange sweet potatoes on baking sheet, leaving room to add butternut squash later, then bake for 10 minutes. Add butternut squash and bake another 15-20 minutes until almost tender. Remove sweet potatoes and squash, and allow to cool. 
To make sauce- heat 3 tbsp butter in a saucepan over medium heat. Add 3/4 cup of a combination of green onion stems and greens (1/3 to 1/2 bunch), and 1 clove minced garlic. Saute until tender, 5-10 minutes. Then add 2 tbsp flour, 2 cups milk (1/2 cup at a time, stirring frequently), and 1 1/2 tsp minced fresh sage. Add 1-2 tsp salt and 1/2 tsp black pepper. Cook, stirring frequently, until sauce has thickened, 5-10 minutes. 
Thinly slice sweet potatoes and squash. Arrange half the sweet potatoes in a layer at the bottom of a baking dish. Arrange half the butternut squash slices overtop the sweet potatoes. Pour and spread half the cream sauce over the squash, then spread 2 tbsp Parmesan cheese overtop. Layer the second half of sweet potatoes followed by the second half of butternut squash. Pour and spread the remaining cream sauce and 2-3 tbsp of Parmesan cheese. Cover with aluminum foil. 
Bake in a preheated oven for 25 minutes, then remove the foil and bake for another 10 minutes. 





Collard Greens Casserole


Remove stems and damaged spots from one bunch of collard greens and 1 bunch of kale. Bring a pot of salted water to a boil. Blanch greens for 3-4 minutes, then transfer to a bowl of ice water until they are cooled. Drain and squeeze dry the greens, then roughly chop the greens into bite sized chunks. 
Cook 4 oz of bacon in a deep skillet until crisp, then once cooled, finely chop the bacon until crumbled. 
Add 2tbsp oil to a medium skillet over medium heat. Toast 1 cup of crumbled breadcrumbs until golden brown and crisp, about 10-15 minutes. Remove from heat and add 1 tsp fresh thyme or sage. Add 1/4 cup Parmesan cheese and mix in the chopped bacon. 
Heat 3 tbsp oil in a medium skillet over medium heat. Add 3 leeks sliced thinly across their width with several inches of green tops included. Add 2 cloves minced garlic. Cover skillet and allow to cook for 15-20 minutes, stirring frequent enough to prevent burning, but leaving for several minutes on each side so the leeks begin to golden. Transfer leeks to a bowl with the greens and toss with 1-2 tsp salt, and 1/2 tsp pepper. 
Set the oven to 400F. 
In a medium saucepan melt 2 tbsp unsalted butter over medium heat. Add 2 tbsp all-purpose flour stirring constantly, until the mixture is smooth and pale brown, about 4 minutes. Gradually add 2 cups of milk, 1/2 cup at a time, and 1/4 tsp freshly grated nutmeg. Bring to a boil, then reduce heat, and simmer, whisking often, until thickened, 5-8 minutes. Whisk in 3/4 cup Parmesan cheese, and 1 tsp salt, 1/2 tsp pepper.
Add greens and leek mixture to a 10" cast-iron skillet or 9"pie dish. Pour bechemel sauce over greens mixture, then top with breadcrumb mixture. Bake for 15-20 minutes until dish is bubbly. Let cool slightly before serving.