2019 CSA Week 22 Recipes

This past week we experienced a few frosts so the outdoor season for frost-intolerant crops is rapidly winding down. We’ve covered many tomatoes, peppers, and eggplants to extend their harvest, in addition to those we have in our heated high tunnel, and the plants are quite healthy so we should still have that variety for weeks to come. Our leafy greens are really tasting crisp these days so we hope you’re enjoying some fresh salads. Thank you for supporting our farm, and have a wonderful week!

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 Pico De Gallo with Ground CherriesStir Fry with Broccoli and Green OnionsTuscan Tomato, Kale, and White Bean SoupChicken Verde ChiliFall Salad

Leafy greens mix

    all

Mixed tomatoes

  1.5 lb  

Bell Peppers

1 12 

Santa Fe pepper

  1/3  

Tomatillos

   1/2 lb 

Ground cherries

3/4 cup    

Red Russian kale

  1/2 bunch  

Sprouting broccoli

 all   

Green onions

 1/2 bunch 1/2 bunch 

Parsley

2 Tbsp 2 tbsp  

red onion

1    

garlic

1 clove2 cloves 2 cloves 

lime juice

1/4 cup    

ginger

 1"   

sugar

 1 Tbsp   

soy sauce

 2 Tbsp   

eggs

 4   

vegetable oil

 1 Tbsp   

rice

 3 cups   

white beans

  1 cup  

celery

  1/4 cup  

1 yellow onion

  1  

chicken stock

  3 cups4 cups 

tomato sauce

  1 cup  

chicken breast

   1 

cumin

   1 Tbsp 

coriander

   1 Tbsp 

balsamic vinegar

    2 Tbsp

mustard

    1 tsp

honey

    1 tsp

olive oil

    1/4 cup

 

Recipes

 

Pico De Gallo with Ground Cherries

Slice 3/4 cup ground cherries, about 1 pint, in half or quarters. Dice 1 small red onion, and mince 1 clove garlic. Finely chop 2 tbsp parsley. Dice 1 green pepper. Add  EITHER 1/4 cup lime juice, OR 2 tbsp apple cider vinegar and 2 tbsp lemon juice. Allow flavors at least 15 minutes to marinade before serving with chips or over tacos.

 

 

 

 

 

 

 

 

Stir Fry with Broccoli and Green Onions

Chop broccoli in to bite-sized pieces, removing any portions of the stem where the exterior is extremely fibrous. Dice the whites of 1/2 bunch of green onions into 1/4th inch slices, and chop the greens into 1/2 inch strips. Mince 2 cloves of garlic and 1” cube of ginger. In a bowl combine 1 tbsp sugar, 2 tbsp soy sauce, 1 tsp salt, and minced ginger and garlic. Whisk 4 eggs in a medium bowl with 1/2 tsp salt. Heat 1 tbsp vegetable oil in a large cast-iron skillet over medium-high heat. Add the broccoli, green onions, 1/2 tsp salt, then toss to coat. Leave undisturbed for 5 minutes until slightly charred, then stir and cook another 2 minutes. Remove veggies from pan and set aside. Add 3 tbsp vegetable oil to pan and add cracked eggs. Stir constantly with rubber spatula until eggs are slightly cooked, about 30 seconds. Add 3 cups of cooked rice, preferably day old sushi rice, to the skilled and the soy sauce mixture, then mix with eggs. Cook 5 minutes undisturbed to allow rice to crisp, then return veggies to pan and add 3 tbsp sesame oil and 2 tbsp rice wine vinegar. Toss to combine, then serve.

 

 

 

 

 

 

 


Tuscan Tomato, Kale, and White Bean Soup

Soak overnight, then rinse, then cook 1 cup of white beans, or use 1 16oz can of white beans.

Dice 1.5 lb of tomatoes, about 2 cups. Thinly slice 1/2 bunch of kale, finely chopping stems and roughly chopping leaves. Dice 1/4 cup celery stems, 1 sweet pepper, 1/3 hot pepper, and 1 yellow onion. Add 3 cups chicken stock. Add 2 tbsp finely chopped parsley. Add 1 cup tomato sauce. 

 

 

 

 

 

 

 

 

 

Chicken Verde Chili

Dice 2 sweet peppers. Dice 1/2 bunch green onions, about 1/2 cup whites, 1 cup greens. Dice 1/2 lb tomatillos about 2 cups, and mince 2 cloves of garlic. 

In a large stock pot or Dutch oven, add 2 tbsp cooking oil, then pan fry 1 chicken breast, about 1 lb. Fry for 5 minutes each side, then remove chicken and shred. Add another 2 tbsp cooking oil to the pot over medium high heat and add diced onion, peppers, garlic. Saute for 3-5 minutes until fragrant, then add tomatillos and cook another 5 minutes. Add 1 tbsp cumin, 1 tbsp coriander, 1 tsp salt, 1/2 tsp ground black pepper, and 4 cups chicken stock. Add back shredded chicken and bring to a boil, then reduce heat and simmer for 20-30 minutes until liquid has reduced. Garnish with 1/4 cup finely chopped cilantro, sour cream, and cheddar cheese.

 

 


 

 

  

 

 

Fall Salad

Rinse and chop salad greens into bite sized pieces. 

To prepare Balsamic dressing- combine 2 tbsp balsamic vinegar, 1 tsp mustard, 1 tsp honey, 1/4 cup olive oil, 1 tsp salt, and 1/2 tsp ground pepper.