2019 CSA Week 3 Recipes

We’re not the type to complain about mother nature’s abundance but this past month’s rainfall has kept some fields pretty soggy around here. Luckily most of our gardens have great drainage and our primary crops are planted in the best locations. Soon enough more fruiting crops will begin producing for us and you’ll be seeing things from the squash and tomato families. This week we included some beautiful beets which are a two for one- delicious roots and greens. The greens are rich and delicious especially cooked, such as in the recipe below. Thank you for supporting our farm and have a wonderful week!

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 Beet, Swiss Chard, and Leek ScrambleSpring Greens Salad with Tortellini Grilled Romaine Caesar SaladGrilled Joi Choi with Honey Soy DressingCilantro Chimichurri Potato Salad

Beets

1 bunch, roots and tops    

Spring greens lettuce mix

 4-8 oz, 1 bag   

Romaine lettuce

  1 head  

Cilantro

    2 cups

Swiss chard

1 bunch    

 Joi choi

   1 head 

Leek

1 leek    

Eggs

12 eggs   6 eggs, hard boiled

Cooking oil

2 tbsp  2 tbsp1/2 cup olive oil

Feta or goat cheese, soft cheese

2-4 oz    

Cheese tortellini, 20 oz package

 1 package   

Parmesan cheese

 2-4 oz2-4 ozv  

Anchovies, 2 oz can

 2 oz can2 oz can  

Mayonnaise

 3/4 cup3/4 cup 3/4 cup

Worcestershire sauce

 1 tsp1 tsp  

Red wine vinegar

 1 tbsp1 tbsp 1/4 cup

Dijon mustard

 1 tsp1 tsp  

Diced olives

 1/4-1/2 cup   

Garlic

   2 cloves3 cloves

Honey

   2 tbsp 

Soy sauce

   1/4 cup 

Red pepper flakes

    2 tsp
Oregano, dried    

1 tbsp dried

Red potatoes, 6 medium 

    6 medium potatoes

 

Recipes

 

Beet, Swiss Chard, and Leek Scramble

Skin and dice beets into 1/4 inch cubes. Thinly slice one leek, including some leek greens. Cut beet greens and Swiss chard into 1 inch ribbons and chop stems into 1/4 inch pieces. Crack 12 eggs and whisk in a bowl to fluff. Add 2 tbsp cooking oil over medium high heat to a large cast iron skillet or other deep bottomed skillet. Add the diced beets, Swiss chard/ beet stems and leeks and saute for about 5 minutes. Add ribboned greens and saute for several minutes until wilted. Reduce heat to medium and stir in eggs until they begin to firm. Add 2 oz of crumbled goat or feta cheese and cook until melted. Season with salt and pepper to taste and serve immediately. 

 

 

 

 

 

 

 

 

 

 

Spring Greens Salad with Tortellini 

 

To prepare Caesar dressing- combine 3/4 cup mayonnaise, 2 oz anchovies, crushed into paste, 1 tbsp red wine vinegar (or fresh lemon juice), 2 tbsp grated Parmesan cheese, 1 tsp Worcestershire sauce, 1 tsp dijon mustard, 2 tsp salt, and 1/2 tsp ground black pepper. 

Cook one package of refrigerated cheese tortellini according to package instructions. Roughly chop spring greens into bite sided pieces. Toss with Caesar dressing (recipe above) and top with 1/4 cup to 1/2 cup Parmesan cheese and 1/4 cup to 1/2 cup of diced olives. Serve chilled. 

 

 

 

 

 

 

 Grilled Romaine Caesar Salad

 

To prepare Caesar dressing- combine 3/4 cup mayonnaise, 2 oz anchovies, crushed into paste, 1 tbsp red wine vinegar (or fresh lemon juice), 2 tbsp grated Parmesan cheese, 1 tsp Worcestershire sauce, 1 tsp dijon mustard, 2 tsp salt, and 1/2 tsp ground black pepper. 

Cut romaine head in half and coat inside with a thin layer of oil. Place romaine head halves face down on heated grill, and cook for several minutes over high heat until wilted and barely charred. Drizzle Caesar dressing overtop and serve immediately.

 

 

 

 

 

 

 

 

 

 


Grilled Joi Choi with Honey Soy Dressing

To prepare honey soy dressing-  mince 2 cloves garlic, then saute until fragrant in 1 tbsp cooking oil (canola, peanut or sesame oil), then combine 2 tbsp honey and 1/4 cup soy sauce with garlic and simmer for 3-5 minutes.

Remove individual leaves and spread a thin layer of oil on one side. Place oil side down on a heated grill and cook for several minutes over high heat until wilted and barely charred.

Mince 2 cloves garlic, then saute until fragrant in 1 tbsp cooking oil (canola, peanut or olive oil), then combine 2 tbsp honey and 1/4 cup soy sauce with garlic and simmer for 3-5 minutes. 

Chop grilled choi into thin slices and serve over jasmine rice drizzled with honey soy sauce.

 

 

 

 


 

 

  

 

 

Cilantro Chimichurri Potato Salad

To make chimichurri combine 2 cups of cilantro, either finely minced or added to a blender. Add 3 cloves of garlic, 2 tsp red pepper flakes, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1 tbsp dried oregano, 1/2 cup water, 1 tbsp sea salt. 

Dice 1-2lb of red skinned potatoes, about 6 large red potatoes, into 1/2 inch cubes. Boil in water until just tender, about 15 minutes. 

Hard boil 6 eggs. Peel and dice into 1/2 inch cubes.

In a large serving bowl combine 1/2 cup of cilantro chimichurri, 3/4 cup mayonnaise, diced potatoes and diced hard boiled eggs. Gently toss ingredients to combine and serve chilled.