2018 CSA Week 9 Recipes

Through the heat and buckets of rain we’ve been hard at work putting in the next succession of many crops, and seeing the fruits of our labors with many others planted earlier this season. This week we’ve got a nice blend of leafy greens, root crops, and summer tomatoes. We included beautiful chioggia beets, which have striped concentric rings throughout the core. We used them in a borscht because the combination of beets, cabbage, and carrots is heaven, but they are also commonly eaten lightly boiled in a salad.

2018-csa-week-8-share

 Blonde BorschtSwiss Chard and Broccoli Stir FryKale Salad with Creamy Honey DressingColeslawCaprese Salad

Tomatoes

 2 tomatoes   3 tomatoes 

Swiss chard

  1 bunch   

Kale

   1 bunch  

Turnips

 1 bunch    

Chioggia Beets

 1 bunch    

Carrots

 2-3 carrots   2-3 carrots 

Cabbage

 1/2 head   1/2 head 

Broccoli

  1/2 bunch  1/2 bunch 

Dill

 1 tbsp    

Basil

     1 bunch

Mint

    1 bunch

 sausage

 1/2 lb    

 apple cider vinegar

 2 tbsp    

 bay leaf

 2 leaves    

 mozarrella cheese

     4 oz

 mayonnaise

   1/4 cup 1/2-3/4 cup 

honey 

 2 tbsp  1 tbsp2 tbsp  

 soy sauce

  6 tbsp   

 garlic

 2 cloves 3 tbsp   

 ginger

  1 inch cube   

 onion

 1/2 onion    

 cooking oil

 3 tbsp 3 tbsp   

mushrooms

 1/2 cup   

mustard

  2 tbsp  

 

Recipes

Blonde Borscht

blonde-borscht

Dice 1/2 a large onion, and mince 2 cloves of garlic. Shred 3 carrots, about 1/2 cup. Chop turnip roots and chioggia beet roots into 1/2 inch cubes. Slice 1/2 head of cabbage into thin strands, and dice 2 tomatoes. In a large stock pot add 3 tbsp cooking oil over medium high heat. Add onions and saute until soft, then add garlic, shredded carrots, 3 tbsp tomato paste or ketchup, and 1/2 lb of your favorite sausage. Stir frequently, and cook until meat has browned, then add cubed turnips and beets, cabbage, tomatoes, and enough water to cover everything. Add 2 bay leaves, 2-3 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce to a simmer and cook for 1 -1 1/2 hours. Serve with dill and sour cream. 
 

 

  

 

 

 

 

  

Swiss Chard and Broccoli Stir Fry

swiss-chard-and-broccholi-stir-fry

 

Cut Swiss chard leaves into 1 inch ribbons, and slice the leaf stalks into 1/2 inch pieces. Mince 3 cloves of garlic and a 1-2 inch cube of ginger. Add 3 tbsp cooking oil to a wok over medium high heat. Add garlic and ginger, and saute until fragrant. Add Swiss chard stems first and saute for several minutes, then add 1/2 cup sliced or diced mushrooms, and cook until mushrooms have softened. Add Swiss chard in handfuls until all the greens have softened. At the end of cooking add a premixed dressing of 6 tbsp soy sauce and 2 tbsp honey. Stir to combine and serve with rice or rice noodles.

 

 
 
 

 

 

 

Kale Salad with Creamy Honey Dressing

kale-salad-with-creamy-honey-dressing-and-chopped-almonds

Dressing- Mix 1/4 cup mayonnaise, 2 tbsp honey, 1 tbsp mustard, 1 tbsp apple cider vinegar, 1 tsp salt, 1/2 tsp pepper.
Cut kale into 1 inch ribbons, then massage with hands to make leaves more tender, then dress salad and add slivered almonds. 

 

 

 
 
 
 
 

 

 

 

 

 

 

Coleslaw

coleslaw-2018

Cut 1/2 head of cabbage into thin strips. Cut 1/2 bunch of broccoli, about 3/4 cup, into bite sized pieces. Shred 2-3 carrots, about 1/2 cup. Combine cabbage, broccoli, and carrots in a large bowl with 3/4 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp salt, and a 1/2 tsp pepper. Stir to combine.
 
 
 
 
 


 

  

 

 

Caprese Salad

caprese-salad-2018

 
Slice 3 tomatoes and 4 oz of mozarrella. Strip the leaves from the basil and mint. Layer tomato, mozarrell, basil and mint on a plate. Add salt pepper, and drizzel with olive oil.