2019 CSA Week 20 Recipes

Our fields are really starting to look organized again after the flush of growth for both plants and weeds that we’ve been working to contain over the past few months. As the weather cools (not this week!) and the sunlight decreases we can out work the plants again. We’re still harvesting delicious summer tomatoes, pepper, and eggplant, but also harvesting some tasty fall greens. We hope you enjoy this week’s share! We’ve got a lot of tasty crops on the horizon!


 Garden Salad with Lettuce and TomatoCollard Wraps with Eggplant, Potatoes, and CilantroChunky Fall SalsaArugula Salad with Roasted Beets and Feta Cheese Arugula Pasta with Cherry Tomatoes and Parsley


 1 eggplant   

Mixed cocktail tomatoes

1-2 tomatoes 1 quart  

Cherry Tomatoes

    1 pint

Golden beets

   1 bunch 


 1/4 cup1/4 cup  

Mixed sweet peppers

1-2 peppers 2-3 peppers  


1 tbsp   2 tbsp


   3-4 oz, half bag3-4 oz, half bag

Collard greens

 1 bunch   

Head lettuce

1 head    


1/4 cup    

white vinegar

2 tbsp    


1 clove2 cloves2 cloves1 clove2 cloves


 1 potato   


 1 tbsp minced   

soy sauce

 4 tbsp   

sesame oil

 2 tsp   

peanut butter

 2 tbsp   

ground pork

 1/2 lb   

rice wine vinegar

 3 tbsp   


 2 tsp   


  1 onion  

apple cider vinegar

  2 tbsp  

olive oil

   1/4 cup3 tbsp

feta cheese

   1-2 oz 


   1/4 cup 

balsamic vinegar

   1 tbsp 


   1 tbsp 


    1/2 lb

Parmesan cheese

    1-2 oz




Garden Salad with Lettuce and Tomato

Dressing: In a bowl combine 1/4 cup mayonnaise, 1 Tbsp finely chopped parsley, 2 Tbsp white vinegar, 1 clove minced garlic, salt, and pepper.


Salad: Roughly chop 1 bunch of bibb lettuce. Add 1-2 diced tomatoes and 1-2 diced peppers. Toss with dressing.







Collard Wraps with Tomatoes Peppers Eggplant Cilantro

Remove stem and rib from collard green leaves and soak for 15 minutes in lukewarm water. 

Shred 1 eggplant, 1 potato, mince 1 tbsp ginger, and 2 cloves of garlic. Bring 2 tbsp cooking oil over medium high heat in a large skillet and add the minced ginger and garlic. Saute for 1-2 minutes, then add 1/2 lb ground pork, shredded eggplant and potatoes. Add 3 tbsp soy sauce, 1 tbsp rice wine vinegar, and 2 tsp sesame oil. 


Prepare peanut sauce by wisking together 2 tablespoons of creamy (or crunchy) peanut butter, 2 tablespoons of rice wine vinegar, 1 tablespoon of soy sauce, 2 teaspoons sugar, and 1 tablespoon of water.

To assemble wraps- spoon 1/4 cup of filling in a large collard leave and drizzle peanut sauce over top and sprinkle finely chopped cilantro. Roll collard leaf and serve.








Chunky Fall Salsa

Dice 2-3 bell peppers, dice 1 onion, dice 2 cloves of garlic, finely chop 1/4 cup cilantro. Dice 4-5 tomatoes and drain off liquid. Toss ingredients with 1 tsp salt, 1 to 2 tbsp apple cider vinegar. 









Arugula Salad with Roasted Beets and Feta Cheese 

Remove beet tops and any rough surface on the beet skin. Dice beets into 1/2 inch cubes and toss with 1 clove finely chopped garlic, 1-2 tbsp olive oil, salt, and pepper. Roast at 400F for 20-30 minutes until tender. 

Roughly chop 3 cups of arugula, about 1/2 bag, and toss with roasted beets, 1-2 oz feta cheese, 1/4 cup toasted walnuts, and dress with balsamic dressing.

To prepare balsamic dressing- combine 1 tbsp balsamic vinegar with 1 tbsp honey, 3 tbsp olive oil, 1 tsp salt, and a dash of ground black pepper.








Arugula Pasta with Cherry Tomatoes and Parsley

Cook 1/2 box of linguine. In a separate pan heat 1 Tbsp oil over medium heat. Add 2 cloves of minced garlic cook for 1 to 2 minutes. add all of the cherry tomatoes and cook until they start to blister. Add the arugula and cook for 1 more minute. Add the pasta to the pan with 1Tbsp pasta water. Toss all ingredients together with 2 Tbsp olive oil. Serve with shredded Parmesan.