2019 CSA Week 23 Recipes

We cant believe it’s already week 23. We still have a full 5 weeks planned for you, and many hearty recipes on the way, so thank you to everyone who has traveled with us through the past three seasons. This week we have a great variety of tasty produce which have incredible fresh flavors including fennel, beets, and the leafy greens mix. This share is the perfect time to try some flavor combinations you have never explored! Thank you for supporting our farm and have a wonderful week!


 BorschtCelery Soup with SorrelEggplant Stir Fry with Swiss Chard and CilantroPepper, Fennel, Tomato PastaMixed Greens Salad with Creamy Cilantro Dressing


  1 eggplant  

Mixed tomatoes

1 quart    

Heirloom tomato

   1-2 heirloom tomatoes 

Bell Peppers

1 pepper  2 peppers 

Lettuce mix

    4 oz

Swiss chard

  1 bunch  


1 bunch    


1/4 cup fronds1/4 cup fronds 1 bulb 


  2 tbsp for garnish 1 oz, about 3/4 cup loose

Sorrel greens

 1 oz   


1/2 cup stems and leaves chopped1/2 bunch, about 2 cups stems and leaves chopped 1/4 cup leaves chopped 

chicken or vegetable stock

1 quart2 quarts   


2 carrots2 carrots   


1 medium1 medium   

bay leaf

 2 leaves   

Parmesan cheese

 for garnish   

cooking oil

2 tbsp2 tbsp2 tbsp2 tbsp 


2 medium2 medium   

lemon juice

 juice of 1 lemon, 2 tbsp  3-4 tbsp

soba noodles

  1/2 lb  

soy sauce

  3 tbsp  

sesame oil

  1 tbsp  

red pepper flakes

  1 pinch  


1 clove1 clove2 cloves2 cloves2 cloves


  1 tbsp cubed  

rice wine vinegar

  1 tbsp  


   1/2 lb 


   4 oz 

plain Greek yogurt

    1 cup 

olive oil

    1/2 cup

brown sugar

    1 tbsp

spicy mustard

    3/4 tsp





Dice 1 bunch of beet roots. Dice 2 potatoes. Dice 1/2 cup celery stems and leaves, 2 carrots, and 1 medium onion. DIce 1 sweet pepper. Dice 1 quart of mixed tomatoes, about 1.5lb. Finely chop 1/4 cup fennel fronds.

In a deep stockpot add 2 tbsp cooking oil over medium high heat. Add diced carrots, celery, onions, and bell pepper. Cook, stirring frequently, for 5-7 minutes. Add diced beets, potatoes, tomatoes, and 2 tsp salt, 1/2 tsp black pepper, and cook another 5-7 minutes. Add 1 quart chicken or vegetable stock and cook for 20-30 minutes until beets and potatoes are tender. Garnish with a dollop of sour cream or mayonnaise.









Celery Soup with Sorrel

Begin with a mirepoix by dicing 2 carrots, 1/2 bunch of celery greens (about 2 cups) and 1 medium onion. Mince 1 clove of garlic. Chop 2 potatoes in to 1 inch cubes. Finely chop 1 oz sorrel. Finely chop 1/4 cup fennel fronds.

Add 2 tbsp cooking oil to a deep stock pot over medium high heat. Add the mirepoix and garlic and cook for 5-7 minutes. Add the potatoes, diced sorrel and fennel fronds, 2 quarts chicken stock, 2 tsp salt, 1/2 tsp black pepper, and 2 tbsp lemon juice, about the juice of 1 lemon. Add 2 bay leaves. Bring soup to a boil, then reduce heat and simmer for 20-30 minutes. Serve with crusty bread and a sprinkle of Parmesan cheese. 








Eggplant Stir Fry with Swiss Chard and Celery Cilantro

Cook 1/2lb soba noodles according to package instructions, then set aside. Dice eggplant into 1/2 inch cubes. Chop Swiss chard stems into 1/2 inch pieces, and cut leaves into 1 inch strips. Mince 1 tbsp cubed of ginger and 2 cloves of garlic. 

In a large skillet or wok, bring 2 tbsp cooking oil over high heat. Add eggplant, Swiss chard stems, garlic, and ginger, and cook, stiring frequently for 3 minutes. Add Swiss chard leaves in handfuls, cooking down and stirring frequently. Add 3 tbsp soy sauce, 1 tbsp sesame oil, and 1 tbsp rice wine vinegar. To serve toss stirfried vegetables with soba noodles and garnish with cilantro and sesame seeds.










Pepper Fennel Tomato Pasta

Cook 1/2 lb of spaghetti or linguini, 1/2 of box, in boiling salted water until al dente. When pasta is done cooking set 1 cup of pasta water aside, then drain pasta.Slice fennel in half, then slice crosswise into strips. Cut two sweet peppers into strips. dice 1-2 heirloom tomatoes. Mince 2 cloves of garlic. Finely chop 1/4 cup celery greens. Heat 2 tbsp olive oil in a deep skillet over medium high heat. Add garlic, fennel, and sweet peppers and saute for 3-5 minutes without stirring until fragrant and they begin browning, then stir for another 5 minutes. Add diced tomato, 2 tsp salt, and 1/2 tsp pepper, and cook until the juices have slightly reduced, about 15 minutes. Remove from heat and add cooked pasta and 1 cup pasta water. Toss in 4 oz grated mozzarella, finely chopped celery, and (optional) grated Parmesan and/or 1 oz thinly sliced salami.









Rinse and toss greens in a large bowl. Add dressing and additional fixings including chopped walnuts, cranberries, and sliced carrots. 

To prepare creamy cilantro lime dressing- finely chop 3/4 cup cilantro and finely mince 2 cloves of garlic. Combine cilantro and garlic with 1 cup plain Greek yogurt, 1/2 cup olive oil, 3-4 tbsp fresh lime juice or lemon juice, 1 tbsp brown sugar, 1 tsp salt, 3/4 tsp spicy brown mustard, and ground black pepper to taste.