2019 CSA Week 25 Recipes

We don’t need to tell you that the weather has been fridged lately. We Have everything covered up for the winter. Hopefully there will be a few more sunny days in the future to help our winter crops get more established before it gets too dark for anything to grow. In this week’s share we have more delicious root crops, as well as some beautiful mustard greens. Mustard greens have lots of health benefits and can taste great raw. They are also very tasty when lightly sauteed like the recipe below. Only three more weeks to go. Thank you for supporting us and our farm.


 sautéed mustard greensChicken Salad with Celery, Bell PepperLovage SoupBeet & Potato HashRoasted Tomato Pasta with Bacon


 2  4 or 5


 1/2 cup1/2 cup 1/2 cup

green onions






mustard greens


Sweet peppers





1/4 cup 1 1/2 cup

olive oil 

1Tbsp   3 Tbsp 


1 clove1 clove 1 clove2 cloves

chicken broth

2 Tbsp 1 quart  

sesame oil

1/4 tsp    


 12 oz   


 1/2 cup   

white vinegar

 1 tbsp   

Dijon mustard

 1 tbsp   


 1/4 cup   

russet potatoes

  31 lb 


  2 tbsp  

heavy cream

  1/2 cup  


    1/2 box


    1/2 lb

parmesan cheese

    1/4 cup

balsamic vinegar

    1 Tbsp




Sauteed Mustard Greens

In a large sauté pan, sauté 1/4 cup diced onions in 1Tbsp olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add 1 Clove minced garlic and cook a minute more, until fragrant.

Add the mustard greens chopped and 1 to 2 tablespoons chicken broth or vegetable broth and cook until the mustard greens are just barely wilted.Toss with 1/4 tsp sesame oil. Season with salt and pepper and serve.









Chicken Salad with Celery, Bell Pepper

Shred 12oz cooked (roasted, poached, or baked) chicken, white or dark meat. Finely chop 1/2 cup celery greens and stems. Finely chop 1/3 bunch of green onions, whites and green stems. Dice 1 green pepper. Mince 1 clove of garlic. In a large bowl combine shredded chicken, diced celery, green onions, green pepper, garlic, 1/2 cup mayonnaise, 1 tbsp white vinegar, 1 tbsp Dijon mustard, 2 tsp salt, 1/2 tsp ground black pepper, and 1/4 cup slivered almonds. Serve with sliced tomatoes over a roll or hoagie. 








Lovage and Carrot Soup

Dice 1 yellow onion, all of the carrots, 1/2 cup dices celery finely chop all of the lovage, greens and stems, and cube 2 -3 russet potatoes. Add 2 tbsp of butter in a heavy-bottomed stock pot over medium-high heat. Once melted reduce the heat to medium and stir in diced onion, carrots and celery. Cook for five minutes. Then add 1 quart chicken stock and 2 chopped russet potatoes. Simmer, covered, for 30 minutes or until potatoes are tender. Then add  lovage. Simmer, covered, for 5-6 minutes. Remove from heat and blend until smooth. Season with salt, pepper, and add heavy cream as desired, up to ½ cup.










Beet & Potato Hash

Skin the beets and shred them. Shred 1 lb of potatoes and squeeze out liquid. Heat a thin layer of oil in a cast iron skillet on medium heat. Add 1 clove of garlic diced to oil. Cook for 1 minute. Mix the beets and potatoes together and add to the pan either in small dollops or fill the pan. Cook for about 5 minutes or until edges start to get crispy. Sprinkle top with oil flip and cook an additional 5 minutes. Pat dry with a paper towel sprinkle with salt and enjoy.








Roasted Tomato Pasta with Bacon

Cook half a package of pasta according to the package. core tomatoes and roast until they start to char and blister. Cut half a pound of bacon into small strips. cook in a large skillet . Remove bacon once done and add 1/2 cup diced celery and 1/2 cup diced onion. Cook until fragrant. Add 2 cloves of garlic minced cook an additional minute. stir in pasta and 1 Tbso pasta water. Cut tomatoes into bit sized pieces and add to pasta with 1/4 cup parmesan cheese and 1 Tbsp balsamic vinegar. Mix well and serve.