2019 CSA Week 18 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.

2019-csa-week-18-share

 Tomato Sauce with Hot Italian SausageSauteed Swiss Chard with Mushrooms and OnionsGround Cherry Jam over ToastCilantro and Tomatillo Sauce with Black Beans and RiceChicken, Tomato, and Arugula Sandwich

Swiss chard

 1 bunch   

Green onions

3 green onions3 green onions 2 green onions 

Cilantro

   1 bunch 

Roma tomatoes

all, about 3lb    

Orange tomatoes

    1 tomato

Green peppers

1 pepper  1 pepper 

Hot peppers

1 pepper  1 pepper 

Arugula

    several leaves

Ground cherries

  1 pint  

Tomatillos

   1 pint 

cooking oil

1 tbsp    

garlic

3 cloves1 clove 1 clove 

pasta

1/2 lb    

celery

1/4 cup diced    

sweet or hot Italian sausage

1/2 lb    

oyster or shiitake mushrooms

 1 lb   

white wine

 1/2 cup   

Feta cheese

 1 oz   

sliced almonds

 2 tbsp   

lemon juice

  2 tsp  

sugar

  1/3 cup  

bread

  1 slice 2 slices

rice

   1 cup dry 

black beans

   1 cup 
roasted chicken    

3-4 oz

mayonnaise

    1 tbsp
cheese of choice, ex. Havarti, Swiss    

1 slice

 

Recipes

 

Tomato Sauce with Hot Italian Sausage

Dice 3 to 4 green onions, 3 cloves of garlic, one of the green peppers, one of the hot peppers with the seeds removed if you would like the sauce less spicy. In a sauce pan heat 1 tbsp oil and add all of the ingredients along with 1/4 cup diced celery (if you have it leftover from last week). Cook until fragrant, about 3 to 4 minutes. Add all of the romo and san marzano tomatoes cut in half with just the stem top removed, and 2 tsp salt, 1/2 tsp black pepper. Bring to a boil, reduce to simmer, and simmer for 20 minutes until sauce thickens. Add sauce to blender or blend with an emersion blender. Simmer until sauce reduces in size by half. Serve over pasta with hot or sweet italian sausage and Parmesan cheese. 

 

 

 

 

 

 

 

Sauteed Swiss Chard with Mushrooms and Green Onions

Cut Swiss chard leaves into 1/2 inch ribbons, and cut stems into 1/4 inch slices. Dice 1 lb of shiitake or oyster mushrooms. Thinly slice 1/2 bunch of green onions, about 3 onions, and mince 1 clove of garlic. Heat 2 tbsp cooking oil in a large, deep skillet over medium high heat. Add the chopped mushrooms, onions, and garlic, and saute for 5-7 minutes until softened and fragrant. Add Swiss chard stems and saute for 3-5 minutes, then add greens, a handful at a time, 1 tsp salt, and 1/2 cup white wine. Cook until liquid has reduced and greens are wilted. Garish with almond slivers and feta cheese, and serve alone or over rice. 

 

 

 

 

 

 

 


Ground Cherry Jam over Toast

Husk 1 pint of ground cherries. Add to a small sauce pan over medium high heat about 1 cup of ground cherries and 2 tsp lemon juice. Allow the ground cherries to pop and release their juices for about 10 minutes. Then add 1/3 cup of sugar, and cook over medium low heat for another 20-30 minutes, until the sauce has thickened, and the temperature is about 220F. Transfer from saucepan to a jar, and serve over toast or biscuits, or in a sweet vinaigrette. 

 

 

 

 

 

 

 

 

Cilantro and Tomatillo Sauce with Black Beans and Rice 

Cook 1 cup of black beans by soaking over night, rinsing, and boiling until tender. Cook 1 cup of rice in boiling water or broth until tender. 

Dehusk 1 pint of tomatillos, then pan fry in 1 tbsp cooking oil over medium high heat. Cook until bottom is browned, then flip tomatillos and cook until opposite side is browned. 

Add 1 bunch of cilantro to a blender along with 1 clove garlic, 2 green onions, 1 Sante Fe hot pepper, deseeded, 1 green pepper, 1 tsp salt, and cooked tomatillos. Blend until smooth, then toss with cooked beans and rice. 

 

 


 

 

  

 

 

Chicken, Tomato, and Arugula Sandwich

Toast two pieces of ciabatta or white bread. Layer roasted chicken breast and cheese (Havarti, Swiss or your favorite cheese) on one slice of bread, and heat in toaster oven or microwave until cheese has melted. Add mayonnaise, sliced orange tomato, arugula, and a pinch of salt to second piece of bread, then combine halves to form sandwich.