2019 CSA Week 16 Recipes

Summer is winding down and there are lots of fresh greens in the coming months but this week we get to continue to enjoy the bounty of summer. The tomatoes in the share this week are a mix of orangero, and lorenzo. Two of our favorites. We made a super simple tomatoe basil soup with them this week. All of these great summer ingredients make for some delicious recipes. Thank you for supporting us and our small farm.


 Sweet Dumpling and Broccoli RiceOrange Tomato Basil SoupLoaded NachosCurried Kohlrabi Greens and LentilsGreen Onion Soup

green onions

1/4   3/4

orange tomatoes

 all but 1 1 

sweet peppers


santa fe peppers

1 11/21



sprouting broccoli


sweet dumpling squash


kohlrabi greens



1/2 1/2  




2 Tbsp1 Tbsp 1 Tbsp2 Tbsp


2 cloves2 cloves2 cloves2 cloves2 cloves


2 cups    

chicken stock

 1 pint 2 cups4 cups

crusty bread

 2 servings   

Parmesan cheese

 2 Tbsp   

red onion,





  1 1

tortilla chips

  1 bag  


  1 oz  


  1 can  


  1/4 lb  

sour cream

  1 Tbsp  

green lentils

  1 cup  


   1 Tbsp 



mustard seeds

   1/2 tsp 


   1/2 tsp 


   1/2 tsp 






Sweet Dumpling and Broccoli Rice

Chop 1/3 bunch of onions, 2 sweet peppers, on santa fe pepper and add them to a pan with 2 Tbsp of oil on medium heat. Cook until onions and peppers start to soften about 5 minutes. Add 2 cloves of garlic diced, all of the broccoli roughly chopped, one sweet dumpling squash roughly chopped with the skin on, and 2 cups of rice. Cook for another 2 to 3 minutes then add 1 cup of white wine, and 3 cups of chicken stock. Bring to a boil reduce to a simmer, cover and let cook for 20 minutes or until rice is cooked. Add 1/2 bunch of cilantrol finley chopped, and 1 Tbsp red wine vinegar. Salt and pepper to taste and serve.








Orange Tomato Basil Soup

Dice 1 quart of yellow and orange tomatoes. Mince 2 cloves of garlic, and finely chop 1 oz of basil (half bag). Add 1 tbsp olive oil to a deep stock pot over medium high heat and saute garlic for 2-3 minutes. Add diced tomatoes, 1 pint of chicken stock, and salt and pepper to taste. Bring soup to a boil and cook for about 5 minutes. Blend soup with a blender ans return to heat. Simmer for about 15 to 20 minutes. Add basil and cook until wilted, then remove from heat and serve with crusty bread, and a sprinkle of freshly grated Parmesan cheese








Loaded Nachos

To make salsa: Finely dice all of the tomatillos, 1/2 red onion, 1 santa fe pepper, 2 cloves of garlic, one avacodo. Add all ingredients to bowl with the juice of 1 lime, 1/2 the bag of cilantro finly chopped, salt and pepper.


To make nachos: Arrange tortilla chips on a plate platteer. Spinkle on your favorite cheese, microwave, or broil in the oven until the cheese is melted. Top with favorite toppings like olives, chorizo, and sour cream. Pour salsa verde on top and serve.









Curried Kohlrabi Greens and Lentils

Finely chop 1 bunch of kohlrabi greens. Cook 1 cup of green lentils in 2 cups of water or chicken stock. Mince 1 tbsp ginger and 2 cloves of garlic. Dice 1 medium onion. 1/2 Sante Fe pepper, and 1 tomato.

Add 1 Tbsp oil in a large deep bottom skillet. Add 1/2 tsp mustard seeds, 1/2 tsp turmeric, 1/2 tsp cumin, as well as diced onion, garlic, ginger, and hot pepper. Saute, stirring frequently, for 3-5 minutes until onions begin to caramelize. Add diced tomato and stir to remove any pan drippings, and add finely chopped kohlrabi greens, stems first, and 1/2 cup of water or stock. Saute until greens wilt down, then add cooked lentils, and an additional 1/2 cup of water. Stir to combine, reduce heat, and simmer until liquid has cooked off and a gravy-like consistency is achieved. Serve with rice. 









Green Onion Soup

Roughly chop 3/4 bunch of green onions, about 6-8 onions, including about half of greens. Finely chop 1 Santa Fe hot pepper. Dice 3 medium potatoes and mince 2 cloves of garlic. In a deep stock pot add 2 tbsp cooking oil over medium high heat. Add diced onions and saute for 5-7 minutes, stirring frequently, then add minced garlic, diced pepper, and diced potatoes. Cook another 5 minutes, then add 4 cups of chicken stock or water, and salt to taste depending on saltiness of stock. Cook another 10-15 minutes to allow soup to blend, then add the juice of 1 lime and serve with crusty bread.