2019 CSA Week 11 Recipes

The bags are becoming more colorful each week! This week our bean crop started producing some really tasty and beautiful beans. We also included a large cutting of basil, which is loving the summer’s heat and makes incredibly fresh pesto. This season’s bountiful rainfall has produced bountiful weeds which we devoted much of the week to getting under control. We’re making space for our fall crops, which will go in the ground shortly so they are ready in time for the fall CSA shares. Enjoy this week’s veggies and thank you for supporting our farm!


 Swiss Chard, Eggplant, and Mushroom PastaBasil Pesto over Toasted French BreadFresh Bruschetta over Toasted French BreadBroccoli and Bean SlawCreamy Beet and Celery Soup

Beefsteak Tomatoes

  2 tomatoes  


1 eggplant    

Green, yellow, and purple beans

   1 pint 


    1 bunch

Swiss chard

1 bunch    

Sweet white onion

    1 onion

Sprouting broccoli

   1 bunch 


    1/2 bunch


 3/4 bunch1-2 tbsp finely chopped  


    1-2 tbsp for garnish

pasta, 1 lb, either linguini, penne, or orecchiette

1 lb    

cooking oil, such as olive oil, lard, vegetable oil

3 tbsp    

Mozzarella cheese

1/2 cup    

Gorgonzola or feta cheese

1/2 cup    

mushrooms, white or baby bell

1/2 lb    


2 cloves1 clove2 cloves  

Parmesan cheese

 1/4 cup   

olive oil

 1/4-1/2 cup1 tbsp  


 1/4 cup   

French or Italian bread

 4-5 slices cut on the bias4-5 slices cut on the bias  

Balsamic vinegar

  2 tsp  

Dijon mustard

   2 tsp 

apple cider vinegar

   1 tbsp 

red onion

   1/2 onion chopped 

sunflower seeds or sliced almonds

   1/4 cup 
bacon (optional)   

2 slices

chicken or vegetable stock    

2 quarts

heavy cream, optional

    1/2 cup heavy cream
red wine vinegar    

1 tbsp




Swiss Chard Eggplant and Mushroom Pasta

Cook 1 lb of pasta, such as linguini, penne, or orecchiette, according to package instructions. 

Cut 1 bunch of Swiss chard into 1 inch ribbons. Dice eggplant into 1/2 inch cubes. Mince 2 cloves of garlic, and roughly chop 1/2 lb of white or baby bell mushrooms. 

In a large deep skillet heat 2 tbsp olive oil over medium heat. Add minced garlic, eggplant, mushrooms, and 1 tsp salt to the pan and saute, stirring frequently, for 5-7 minutes. Add Swiss chard, stems first, then greens, and saute another 3-5 minutes until the greens are wilted. 

Add cooked pasta along with 1/2 cup of pasta water to the skillet, and season with ground black pepper. Stir in 1/2 cup of roughly chopped mozzarella cheese and 1/2 cup Gorgonzola or feta cheese, and serve immediately









Basil Pesto over French Bread

In a blender combine 3/4 bunch of basil, about 2 cups, with 1 clove of minced garlic, 1/4 to1/2 cup basil, 1/4 cup Parmesan cheese, 1/4 cup walnuts, and 1/2 tsp salt. Blend until smooth, pushing pesto down as needed. Cut 4-5 3/4 inch slices of French bread. Serve pesto over bread, toasted with a brush of olive oil.








Fresh Bruschetta over Toasted French Bread

Fine dice 2 beefsteak tomatoes. Finely chop 2 tbsp basil. Combine tomatoes and basil with 2 cloves of minced garlic, 2 tsp Balsamic vinegar, 1 tbsp olive oil, 1.5 tsp salt, and a dash of ground black pepper. Cut 4-5 3/4 inch slices of French bread. Serve bruschetta over bread, toasted with a brush of olive oil. 









Broccoli and Bean Slaw

Toss beans and broccoli in 2 tbsp olive oil and 1 tsp salt, and cook over medium heat in a skillet for 5 minutes, just until tender. Allow to cool, then combine broccoli and beans with 2 tsp Dijon mustard, 1 tbsp apple cider vinegar, 1/4 cup mayonnaise, 1/4 cup sunflower seeds or sliced almonds, (optional) 2 slices chopped bacon, and 1/2 diced red onion. 









Creamy Beet and Celery Soup

Dice 1 sweet onion and 1/2 bunch of celery, stems and leaves. Skin and dice 1 bunch of beets. 

In a large deep saucepan add 2 tbsp of cooking oil over medium high heat. Saute 1 diced sweet onion, about 1 cup, 1/2 bunch of celery greens, about 1 cup packed, and 2 tsp salt for 5-7 minutes. Add diced beets and saute another 3-5 minutes, stirring frequently. Add 2 quarts of chicken or vegetable stock, bring to a boil then reduce heat and simmer for 15-20 minutes. To create creamier texture, blend half of soup with an emersion blender, or in a blender covered with a towel (careful blending hot liquids). Return blended portion to chunky soup and add 1/2 cup cream (optional). Add 1 tbsp red-wine vinegar and sour cream and dill to serve.