2019 CSA Week 23 Recipes

Borscht

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, stirring 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 stir-fried 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.

Salad

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.