2018 CSA Week 8 Recipes

The tomatoes are finally here and we are very happy to use them in the recipes this week. We also included peppers and tomatillos in the share for the first time this year. That means that we get to use some great ingredients. The salsa recipe is the perfect use of the tomatoes and tomatillos, and is very easy to make. We also have a delicious potato salad. Both dishes are perfect for barbecues. We hope you enjoy the recipes we have for you this week!


 Caramelized Fennel and Celery PastaFarm Fresh Potato SaladFattuccine with Garlic GreensRoasted Tomatillo and Tomato SalsaRoot Veggie Hash



Celery Greens

 1/2 bunch 1/2 cup   

Red Russian Kale



   greens  all


   greens  all







Bell Pepper



  1 tbsp  1 tbsp 



Summer Savory


Penne Pasta 

 10 oz    

 Olive Oil

 3 tbsp  1/4 cup  3 tbsp


 3 Cloves  5 cloves 1 clove 3 cloves


4.2 oz     

 Red Skinned Potatoes





  1/2 cup  1/2 


  1/2 cup   

 Garlic Powder

 1/4 tsp    


  1 tbsp   


  1 cup   


  12 oz   

 Red Pepper Flakes

   1 pinch  

Red Wine Vinegar 

    1 tbsp 




    1 bag 



Caramelized Fennel and Celery Pasta


Bring a pot of salted water to a boil. Cook 10 oz of penne pasta occording to package. Make sure to reserve 1 cup of pasta water for later use. Meanwhile heat 3 tbsp olive oil in a large striaght side skillet over medium heat. Add chopped fennel bulbs, 1/2 of the celery bunch, and 3 cloves of garlic thinly sliced. Cook until tender and deep golden, about 10 minutes. Add the pasta, pasta water, and 1/4 cup chopped fennel fronds. Stir to coat pasta, and add in 1 4.2oz can of sardines drained. Cook an additional 2 to 4 minutes. Season with salt pepper, and drizzel with olive oil.








Farm Fresh Potato Salad



Cut 5 red skinned potatoes into bit size peices, boil until soft, drain and set aside. Chop up 4 hard boiled eggs and add to a large bowl with the potatoes. Add 1/2 cup packed celery greens, 1/2 cup onion, 1/2 cup chopped bread and butter pickles, 1 tsp pickle juice, 1/4 tsp garlic powder, 1 tbsp oregano, 1 tsp summer savory, 1 tbsp mustard, 1 cup mayonnaise. Mix well season with salt and pepper, chill and serve.






Fattuccine with Garlic Greens


Bring a large pot of water to a boil. Strip kale from stems and chop up along with the turnip and beet greens. Cook the greens in the water until bright green about 2 to 3 minutes. Use tongs to transfer to a colander and rinse under cold water. Squeeze out excess liquid. Keep the water that you cooked the kale in and use it to cook 12oz of fattuccine. Crush 5 cloves of garlic and add it to 1/4 cup olive oil over medium heat. Cook garlic, stirring occasionally, until sizzeling anbout 3 minutes. Season with black pepper and cook smashing with a spoon until cloves break into rough peices soften, and look golden. Add kale and cook stirring often until darkened in color and very tender about 8 minutes. Season with salt and pepper. Add pasta and 1 cup pasta water. Toss and cook about 2 to 3 more minutes. Top with parmesan and red pepper flakes.










Roasted Tomatillo and Tomato Salsa


Take all of the tomatillos out of their husk. Place them on a baking sheet and broil for 5 minutes turning as they char. Add all of the tomatoes to the baking sheet also on the baking sheet add the jalapeno, halved and with the seeds removed if you wish, and the bell pepper halved with the stem and seeds removed. broil for another 5 minutes continue to turn everything as it chars. Remove from oven and allow to cool. Add everything on the baking sheet to a blender, along with 1 clove of garlic, 2 Tbsp cilantro, 1 Tbsp oregano, 1/2 onion, 1 tbsp red wine vinegar, and the juice of 1 lime. Pulse until desired texture. Serve with chips.





Root Veggie Hash


Chop the tops off of the beets and save for the fattuccine recipe. skin and shed the beets and set aside. Do the same with the turnips. shred 2 small redskin potatoes. Squeeze out the liquid. combine all three root crops, add 3 cloves diced garlic salt and pepper. heat 3 tbsp olive oil in an iron skillet add shreded root veggies until the pan is full. Cook until desired texture. Best served with an over easy egg on top.