2019 CSA Week 19 Recipes

 Many of our summer vegetables are still yielding well, including tomatoes, hot and sweet peppers, though a lot of our fall crops are sizing up and we look forward to the cooler temperatures bringing out their sweetness. We’re preparing to cover any crops with tender portions which are susceptible to a light frost with row covering and low tunneling, so things are still hustling and bustling here on the farm. Thank you for being a member of our CSA program, and we hope you enjoy this week’s share!


 Tomato GaletteSauteed Kohlrabi Greens with Bacon and OnionsJambalayaBroccoli Chedder Soup Basil Cilantro Pesto

Orange, Yellow, and Red cocktail tomatoes

1-1/2 lb 1 1/2 cups  

Bunching onion

 1/3 bunch1/3 bunch1/3 bunch 





Sweet peppers


Hot Peppers



  4 stalks4 stalks 



Sprouting broccoli


Kohlrabi greens



3/4 cups    

apple cider vinegar

1 Tbsp1/2 tbsp   

Asiago, cheddar, or Gouda

4 oz    


2 cloves2 cloves 1 cloves2 cloves







2 Tbsp

2 Tbsp2 Tbsp 


 6 strips   

chicken stock

 1 cup1 quart1 quart  

red pepper flakes

 1 pinch   

Andouille sausage

  1 lb  

Cajun seasoning

  2 Tbsp  


  1 1/2 cup  




   2 cups 

cheddar cheese

   1 1/2 cups 

Parmesan cheese

    1/4 cup

 olive oil



    1/4 cup


    1 box




Tomato Galette

Pulse 2 cups flour and 1¼ tsp. kosher salt in a food processor to combine. Add ¾ cup (1½ sticks) chilled unsalted butter, cut into piece and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.

Transfer mixture to a large bowl; drizzle with 1 Tbsp. apple cider vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.

Preheat oven to 400°. Gently toss 1-1/2 lb of tomatoes sliced ¼" thick, and 1 tsp. kosher salt in a large bowl. Let sit 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.

Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14" round about ⅛" thick. Transfer on parchment to a baking sheet. Scatter 4 oz. firm cheese (such as Asiago, cheddar, or Gouda), finely grated (about 1½ cups)over dough, leaving a 1½" border. Arrange tomatoes and 2 garlic cloves, thinly sliced over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1½" border; brush dough with egg. Sprinkle tomatoes with sea salt and pepper. Chill in freezer 10 minutes.

Bake galette, rotating once, until crust is golden brown and cooked through, 55–65 minutes. Let cool slightly on baking sheet. Finely grate zest from lemon over galette; sprinkle with chives.



Sauteed Kohlrabi Greens with Bacon and Onions

Remove kohlrabi greens stems and chop greens into 1 inch ribbons. Finely dice 1/3 bunch of green onions, and 2 cloves of garlic. Add 2 tbsp cooking oil to large stock pot or Dutch oven

Cut 6 strips of bacon into 1/2 inch chunks and add to a large stock pot or Dutch oven. Cook over medium high heat until bacon begins to brown. Add green onions and garlic and cook another 3 minutes until they are softened. Add kohlrabi greens and 1 cup of chicken stock, 1 tsp salt, 1 pinch of crushed red pepper flakes, and 1/2 tbsp apple cider vinegar. Cook, stirring frequently until liquid is reduced. Serve alongside cornbread. 









Dice 1/3 bunch of green onions and 4 stalks and greens of celery. Chop 3 bell peppers into strips, and dice 2 hot peppers. 

Cook 1 lb of Andouille sausage in a large, deep dish skillet, turning frequently.  Remove sausage once cooked through, then cut into 1/4 inch coins, set aside. Using same skillet, add 2 tbsp cooking oil to the sausage fat and add diced onions, peppers, celery, and garlic to the skillet over medium high heat. Add 1 1/2 cups of crushed tomatoes. Add 2 tbsp Cajun seasoning. Add 1 1/2 cup rice, 1 quart chicken stock. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring frequently. 









Broccoli Chedder Soup 

Dice 1/3rd bunch of green onions, 2 carrots, and 4 stalks of celery with greens. Thinly slice the stems of sprouting broccoli into 1/4 inch slices, and the leaves into 1/2 inch ribbons. Mince 1 clove of garlic.

Heat 2 tbsp cooking oil over medium high heat. Add chopped green onions, carrots, celery, and garlic, and saute for 7 minutes, stirring frequently, until highly fragrant. Add broccoli stems and leaves and saute another 5 minutes until tender. Add 1 quart of chicken stock, 1-2 tsp salt, and 1/2 tsp ground black pepper. Add 2 cups of milk, and 1 1/2 cups shredded cheddar cheese. Bring to a boil, then reduce heat, and simmer for 15 minutes. 








Basil Cilantro Pesto

Combine 2oz basil and 2oz cilantro, about 1 cups, with 2 cloves garlic, 1/4 cup Parmesan cheese, 1/2 cup olive oil, 1 tsp salt, and 1/4 cup walnuts. Blend until smooth.

Cook 1/2lb pasta according to package instructions. Toss pesto over cooked pasta.