2019 CSA Week 17 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.


 Sandwich with Celery Green PestoRoasted Beet Salad with Ground Cherry Balsamic ReductionKale Salad with Honey MustardKabab with Chicken, Onions, Squash, and TomatoesHerbed Pasta with Feta

Red cherry tomatoes

   8 cherries 

Heirloom tomatoes

1-2 tomatoes    


 1 bunch   

Baby butternut squash

   1 squash 

Sweet Spanish onions

 1 onion 2-3 onions 


1 bunch    

Ground Cherries

 1 pint   


  1 bunch  

Mixed herbs- basil, parsley, dill

    1 bag, about 3 oz

olive oil

2/3 cup1 tbsp 2 tbsp1-2 tbsp


2 cloves

   2-3 cloves


2 slices    

cheese, such as Havarti

1 slice    

Balsamic vinegar

 1/2 cup   

Feta cheese

 1-2 oz1 oz 1-2 oz


  2 tbsp2 tbsp 

Dijon mustard

  2 tbsp  

toasted walnuts

  1/4 cup  

hot sauce

   1/2 tsp 

chicken or pork

   about 1 lb 


    1/2 lb




Sandwich with Celery Green Pesto

To prepare celery green pesto- add 2 cloves of garlic, 1/4 cup walnuts, 1/4 Parmesan cheese, 1 tsp salt, and 1/3 cup olive oil to blender, and blend until well chopped. Add 2 cups of celery leaves and 1/2 olive oil and pulse until smooth, adding 2-3 tbsp water as needed. 

To prepare sandwich- toast two slices of bread, then spread a thin layer of celery pesto onto one side of a slice. Assemble sandwich with 1/2 inch tomato slices and your favorite cheese. 







Roasted Beet Salad with Ground Cherry Balsamic Reduction

Skin beets, then cut into bite sized pieces. Dice 1 onion. Toss both with olive oil, salt, and pepper. Place in a roasting pan and roast at 400F for 40-50 minutes, until tender. 

Dehusk and cut all  ground cherries in half. Add 1/2 balsamic vinegar to a saucepan over medium high heat. Add half cut ground cherries. Bring to a boil, then reduce heat and simmer for 5-7 until thickened enough that spoon leaves a trail in pan. 

In a serving bowl toss roasted beets and onions, chopped ground cherries, and balsamic ground cherry reduction. Toss with 1-2 oz of feta cheese. 








Kale Salad with Honey Mustard

To make honey mustard: mix 2 Tbsp honey with 2 Tbsp dijon mustard. 


To make Salad: Destem and cut kale into 1/4 inch strips. Toss with honey mustard. Top with toasted walnuts and feta cheese.









Kabab with Chicken Onions Squash Tomatoes

Cut chicken or pork into 1 inch cubes. Skin and cut butternut squash into 1 inch cubes and microwave for 3 to 6 minutes or until squash is fork tender. Skin and chop 4 small onions in half. Arrange all ingredients plus cherry tomatoes on a kabob skewer in a repeating pattern it should make 4 kabobs. In a bowl mix together 2 Tbsp oil, 2 Tbsp honey, and a squirt of hot sauce. coat kabob in honey mixture and grill over medium heat until meat is cooked. coat again with the mixture and serve over rice.








Herbed Pasta with Feta

Cook 1/2 package linguine according to box. Drain and mix with all of the herbs (dill, parsley, and basil) finely chopped, and 3 cloves of minced garlic.