2019 CSA Week 10 Recipes

This week we’ve included a nice variety of vegetables which combine well to make a variety of fresh salads, perfect for summer. We also included a tasty herb you may not be familiar with- sorrel. This herb has a bright, tart, lemony flavor which is delicious in many applications, including the recipe below. The gardens have been soaking up this sunshine and within a few weeks we should have many more mature crops including beans and corn, as long as the deer leave some for us... We’ve been seeding and caring for our fall and winter transplants, so we’re well prepared for a bountiful summer and fall. Enjoy this week’s vegetables!


 Kale PestoTomato, Red Onion, and Mint SaladTabouliSorrel SoupRoasted Beet and Butternut Squash Salad

Red, orange, and yellow cocktail tomatoes


Butternut squash




Red onion

 1/2  1/2

Green bunching onions






Summer squash


Red Russian kale



   2 tbsp 


 2 tbsp   

olive oil

1/2 cup2-3 tbsp2-3 tbsp2 tbsp2 tbsp

Parmesan cheese

1/4 cup    


1/4 cup   1/4 cup


1 clove    


1 package    



bulgar wheat or quinoa or rice

  1 cup  



chicken breast


chicken stock

   2 quarts 

bay leaves




sour cream or mayo

   1/4 cup 


    1/4 cup




Kale Pesto

Combine all of the kale cut into small ribbons, about 3-4 cups, in a blender with 1/2 cup olive oil, 1/4 cup Parmesan cheese, 1/4 cup chopped walnuts, 1 minced clove of garlic, 1 tsp salt, and 1/2 tsp black pepper. Blen until smooth. You might have to add a couple of tablespoons of water to help it loosen up. Cook 1 package of pasta according to package. Combine with pesto and enjoy. 









Tomato, Red Onion, and Mint Salad

Cut in half, then core 3-4 medium tomatoes. Thinly slice tomatoes into bite sized pieces. Thinly slice 1/2 red onion. Finely mince 2 tbsp of mint. Combine all ingredients in bowl and toss with 2-3 tbsp olive oil and 1 tsp salt. Dress with the zest of one lemon. 









Very finely chop 1 bunch of parsley. Dice 2 medium tomatoes into 1/2 inch cubes

Cut summer squash in half and roast for 20 minutes. Cook 1 cup of bulgar wheat or quinoa or rice according to packaging. Combine all ingredients and dress with the juice of 1/2 lemon, about 2-3 tbsp olive, and 1-2 tsp salt. 








Sorrel Soup

Dice 2 medium potatoes. Finely chop 1 small bunch of green onions. Roughly chop 1 bunch of sorrel and finely chop stems, about 1-2 cups. Finely chop 2 tbsp dill. Cut 1 lb of chicken breast into 1 inch pieces. 

Add 2 tbsp butter or cooking oil to a large stockpot over medium heat. Add diced chicken and cook chicken by browning first side for 5-10 minutes, then stirring and flipping chicken to brown other side. Add chopped green onion and saute lightly for 3 minutes stirring frequently. Add 2 quarts chicken stock, vegetable stock or water. Add diced potatoes, 2 bay leaves, and 2 tsp salt. Cook until potatoes are tender, about 15 minutes, then add 2 cracked eggs, lightly whisked, chopped sorrel and chopped dill. Cook just until greens have wilted, then serve with a dollop of sour cream or mayo.









Roasted Beet and Butternut Squash Salad

Cut butternut squash in half to separate the neck from the base. Skin the neck and base, and remove the pulp and seeds from the base by cutting it in half, then scooping with a spoon. Dice squash into 1/2 inch cubes. Skin and dice beets into 1/2 inch cubes. Toss both with a few tbsp of olive oil to coat lightly, and 1-2 tsp salt. Roast in an oven at 450F for 30 minutes. Remove from oven and toss with 1/2 red onion cut into thin slices, 1/4 cup chopped and toasted walnuts, and 1/4 cup cranberries.