2019 CSA Week 24 Recipes

It is about to get very cold this week so we have been busy covering everything up. We are hoping to keep our tomatoes going for the rest of the year. Our winter greens are coming on strong. You guys have already started getting those and will get more the last four weeks of the CSA. In the bag we included one bell pepper and the rest are hot so try not to mix them up. We hope you all have a wonderful week. Thank you for supporting us and our farm.


 Swiss Chard and Sweet Potato SoupSalad with Healthier Honey MustardFried RiceChicken Enchiladas with Tomato Tomatillo SauceBurger with Roasted Pepper and Arugula


1/2 bunch    


   1/2 lb1 tomato

swiss chard

1/2 bunch    

lettuce mix

 4 oz   

bell pepper

    1 pepper

hot peppers





1/2 bunch 1/2 bunch  

green onions

1 bunch, whites  1 bunch, greens  



cooking oil

2 tbsp 2 tbsp2 tbsp1 tbsp

sweet potatoes

1.5 lb    

curry powder

1 tbsp    


4 cloves1 clove2 cloves6 cloves 

chicken stock

2 quarts  2 cups 


2 tbsp3 tbsp   


1 apple    

plain Greek yogurt

 1/2 cup   

olive oil

 1/4 cup   

dijon mustard

 1/4 cup   

lemon juice

 2 tbsp   

apple cider vinegar

 2 tbsp   

white rice


2 cups dry


soy sauce

  1/4 cup  

sesame oil

  1 tbsp  

fish sauce

  1 tsp  


  3 eggs  


   about 4 tsp 


   1/2 cup 


   1.5 onion 

lime juice

   1 lime, about 2 tbsp 


   1/4 cup 
flour tortillas   

8x 8" tortillas


1.5lb shredded dark or light meat

Montery Jack cheese   

about 1/4 



    1 lb
garlic powder    

1 tbsp

onion powder    

1 tbsp

Worcestershire sauce    

2 tbsp


1 tsp

burger buns    

4 buns


2 tbsp per burger




Swiss Chard and Sweet Potato Soup

Heat 2 Tbsp oil in a large stockpot. Dice half of the celery stems, half of the carrots and all of the firm part of the green onions. cook until fragrant. Add 1 Tbsp curry powder and 4 cloves garlic minced. Cook an additional 1 to 2 minutes. Add 8 cups chicken stock and 1.5 lbs of sweet potatoes skinned and diced. cook until everything has softened aboput 30 minutes. Add 2 Tbsp honey, and 1 sweet apple cubed and skinned with the seeds removed. Cook until everything is soft. Blend and return to heat. Add as much Swiss chard as you would like cut into ribbons, then crosswise. Add to the soup take off of the heat and enjoy.









Salad with Healthier Honey Mustard

In a bowl combine 1/2 cup plain greek yogurt, 1/4 cup olive oil, 1/4 cup dijon mustard, 3 Tbsp honey, 2 Tbsp lemon juice, 2 Tbsp apple cider vinegar, 1 clove of garlic minced, 1/2 tsp salt, pinch of black pepper. Serve with salad greens mix.








Fried Rice

Cook 2 cups of rice according to package, then refrigerate. Heat 2 Tbsp oil in a large pan. Add half of the carrots diced, half of the celery stems diced, and 1 cup of green onion stems, finely chopped. Cook until everything starts to soften. Add 2 cloves of garlic minced and 3 eggs. Stir everything until eggs are scrambled and begin to set up. Add the cooked rice 1/4 soy sauce, 1 Tbsp sesame oil, and 1 tsp of fish sauce. Mix everything well and serve.










Chicken Enchiladas with Tomato Tomatillo Sauce

Preheat oven to 400 degrees F.
For the salsa: On a baking tray, roast all the tomatillos, 2 tomatoes, 1 onion quartered, 4 garlic cloves minced, and 1 jalapenos or chili pepper minced for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add 2 tsp cumin, 1 tsp salt, 1/2 cup cilantro, and 1/2 lime juiced and pulse mixture until well combined but still chunky.

For the enchiladas: Heat a 2 count of olive oil in a medium saucepan over medium heat. Add 1/2 onion diced and cook until soft and caramelized - this should take 5 to 7 minutes. Add 2 cloves of garlic and 1 1/2 tsp cumin then cook for a further minute. Sprinkle on 1/4 cup flour and stir to ensure the flour doesn't burn then gradually add 2 cups chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in 3 lbs shredded cooked chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large flameproof baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and microwave for 30 sec to soften. Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded Monterey Jack cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.




Burger with Roasted Pepper and Arugula

Make the roasted peppers by cutting the peppers in half tossing with 1 Tbsp cooking oil, and arrange flat on a rimmed baking dish. Turn oven to broil and roast on both sides until peppers start to blister and char.
Make the burger by combining 1lb beef (preferably grass fed) with 1 Tbsp garlic powder, 1 Tbsp onion powder, 1 Tbsp brown sugar, 1tsp paprika, 2 Tbsp Worcestershire sauce. Mix well and form into 4 patties. Salt and pepper one side and cook. Add cheese if you would like.
If you made the pickle vegetable recipe from a couple of weeks ago you can put that in a food processor and blend to make a relish for the burger. Bulid the burger on a fresh bun with mayonnaise, vegetable relish, tomato, as much arugula as you can fit, and enjoy.