2018 CSA Week 4 Recipes

The wide variety of ingredients in this weeks share makes for some very tasty meals this week. The roasted chicken recipe is a great use of the lemon balm. It takes a little extra work because you have to stuff it under the skin but the final product is worth it. We said this in the flyer but it is worth repeating- store the lemon balm like you would basil, don't put it in the fridge. The gardens are growing and we have a lot more ingredients to work with as the season pushes on. 


 Sauteed Zucchini and Broccoli with Basil, Dill, and Lemon BalmTurnip and Lovage SoupBraised Mustard Greens with Garlic and GingerLemon Balm and Sage Roasted ChickenBalsamic Salad with Chicken Breast


     2 heads

Mustard Greens

   1 bunch  


 2 zucchini    


 2 heads    


  3 turnip roots3 turnip tops   

Swiss Chard

   1 bunch with stems separated  


 1 bunch    

Lemon Balm

 1/4 bunch   1/2 bunch 

Opal Basil

 1 bunch    


  1 bunch   


    1 bunch 

Broiler chicken, about 5lb (can be as small as 3.5 lb)

   1 chicken 


 2 tbsp   5 tbsp 

 Chicken stock

 4 cups    

 Sorghum grain (or similar substitute)

 1 cup    


  2 medium sized   

 Feta cheese

 2 oz, about 1/4 cup    

 garlic powder

    2 tsp 

 Olive oil

 1/4 cup plus 1 tbsp 2 tbsp 3 tbsp  1/2 cup


 1/4 cup    

 Balsamic vinegar

     2 tbsp


 2 cloves 2 cloves 2 cloves  


   2 tbsp shredded  


1 lemon   1 lemon  

Heavy cream

 several tbsp optional   



Sauteed Zucchini and Broccoli with Basil, Dill, and Lemon Balm


Cook 1 cup of sorghum in 2 cups of water for about 30 minutes, or until grain is easily pierced. Thinly slice 2 zucchini and 2 heads of broccoli. Add 2 tbsp butter, 1 tbsp olive oil to skillet over medium high heat. Add 1 clove of finely chopped garlic and saute for several minutes. add sliced zucchini and broccoli and 2 tsp salt, 1 tsp pepper, and continue sautéing until vegetables are tender and easily pierced, about 10-15 minutes, stirring frequently. 
Toast 1/4 cup chopped walnuts over low heat in a small skillet, tossing frequently until aromatic. 
To combine dish, toss together cooked sorghum, finely chopped opal basil (about 1/4 cup), dill (about 1/4 cup), and lemon balm (about 3 tbsp), and 1/4 cup olive oil. Add toasted walnuts, cooked zucchini and broccoli, and the juice of 1 lemon. Add 2 oz crumbled feta cheese. Salt and pepper to taste. Serve immediately or refrigerate before serving to allow flavors to combine.








Turnip and Lovage Soup



 Finely chop 2 cloves of garlic. Peel and chop turnips into 1/2 inch chunks. Chop 2 potatoes into 1/2 inch chunks. Finely chop 1/4 cup lovage. In a deep pot over medium heat add 2 tbsp olive oil and garlic. Allow to cook for several minutes, then add chopped turnips, stirring frequently. After about 4 minutes stir in chopped lovage and allow to cook for several minutes. Add chopped potatoes and 2 pints of chicken stock, 2 tsp salt, and 1/4 tsp pepper.  Bring soup up to a boil, then reduce to a simmer, and cook for 20-30 minutes, or until potatoes are tender. Serve with a dash of heavy cream.





Braised Mustard Greens with Garlic and Ginger


Add 3 tbsp olive oil to medium hot skillet. Add 2 cloves finely minced garlic. Saute for several minutes, then add 2 tbsp fresh, minced ginger. Saute another few minutes then add thinly sliced Swiss chard stems. Saute for a few minutes then add 1 cup of water and roughly chopped mustard greens, Swiss chard, and turnip greens in handful batches. Add salt and pepper to taste. Cook until all greens have wilted. Remove from heat and add the juice of one lemon. 







Lemon Balm and Sage Roasted Chicken


Preheat the oven to 350 F. Combine 5 tbsp melted butter with 1/4 cup finely chopped sage and 1/2 cup lemon balm. Insert butter/herb mixture under the skin of the breast and thighs of a whole chicken. Cover the skin of the chicken with 2 tbsp olive oil and 2 tsp garlic powder, 2 tsp salt, and 1 tsp pepper. Roast chicken, breast down, for 60 minutes, at 350F, then increase temperature for 30 minutes to 400F. Check that the thickest part of the chicken has reached 165F by inserting an instant read thermometer into the thigh near the bone. Once fully cooked remove from the oven and allow to rest for 15 minutes before carving. 





Balsamic Salad with Chicken Breast


Thinly slice 1 cooked chicken breast into 1 inch strips. Add chicken to a bed of roughly chopped oakleaf lettuce. Drizzle simple balsamic vinaigrette over greens and chicken.
Balsamic vinaigrette- 3 parts olive oil to 1 part balsamic vinegar. Add salt and pepper to taste.