2019 CSA Week 6 Recipes

It’s definitely feeling like summer now! We’ve had so much rain the past few weeks we almost forgot how to irrigate, and the past few days we’ve had to dust off our irrigation valves to pump some precious water to our crops. This week our crew transplanted a few hundred trays and we’ve been busy seeding several hundred more trays of succession crops. We’ve put together a great share this week including braising brassica greens which is a mix of curly kale, collard greens, and kohlrabi greens. The greens are delicious slow cooked, such as in the recipe below, in a soup or stew, or finely chopped in a salad with a creamy dressing. We hope you enjoy this week’s share and thank you for supporting our farm!    


 Beet and Potato Home FriesChicken Celery SaladRomaine Salad with Creamy Sriracha DressingSlow Cooker Brassica Greens with HamSwiss Chard and Basmati Rice Soup with Summer Squash 



Romaine lettuce


Braising brassica greens mix


Swiss chard


summer squash


Red bunching onions

1/4 cup1/4 cup  1/2 bunch

Celery greens

 3/4 cup  1/3 bunch


 2 tbsp   


 2 tbsp1 tsp  

russet potatoes



1 clove  1 clove 

cooking oil

3 tbsp   2 tbsp


1 tsp   2 sprigs

apple cider vinegar

1 tbsp  1 tbsp 


 4 cups   


 1 cup1/4 cup  

lemon juice

 2 tsp   

Dijon mustard

 1 tsp   

sour cream

  2 tbsp  

Greek yogurt

  2 tbsp  

white vinegar

  2 tbsp  


  2 tsp  


  1/2 tsp  

yellow onion



   1/4 lb 

chicken stock

   2 cups2 quarts

red pepper flakes

   1 tsp 



basmati rice

    1/2 cup

bay leaves





Beet and Potato Home Fries

Dice one bunch of peeled beets, about 3, and 2 russet potatoes into 1/4 inch cubes. Chop beet greens into 1 inch ribbons. Dice 1/4 cup of red onion and mince 1 clove of garlic. Add diced onion and beets to a deep skillet over medium high heat with 3 tbsp cooking oil. Saute for 3-5 minutes, then add garlic, cubed potatoes, 1 tsp fresh thyme, 1-2 tsp salt, 1/2 tsp pepper, and saute another 3-5 minutes until all vegetables are tender. Stir in beet greens and 1 tbsp apple cider vinegar and toss until greens are wilted, then serve and enjoy. 









Chicken Celery Salad


Shred 4 cups of cooked chicken. Dice 1/4 cup red bunching onions, 3/4 cup celery greens and stems (about 2/3 bunch). Finely chop 2 tbsp dill, and 2 tbsp parsley. Combine chicken, red onion, celery, dill, and parsley with 1 cup mayonnaise, 2 tsp fresh lemon juice, 1 tsp Dijon mustard, 2 tsp salt, and 1/2 tsp ground black pepper. Stir ingredients to combine thoroughly, then serve as a salad or atop crunchy bread. 







Romaine Salad with Creamy Sriracha Dressing

Chop romaine head into bite sized pieces. Toss with creamy dressing.

To make dressing- combine 1/4 cup mayonnaise with 2 tbsp sour cream, 2 tbsp Greek yogurt, 2 tbsp white vinegar, 2 tsp sugar, 1/2 tsp Sriracha, and 1 tbsp finely chopped dill. 









Slow Cooker Brassica Greens with Ham

Dice 1/4 yellow onion and mince one clove of garlic. Wash and cut brassica greens mix into 1 inch ribbons, and finely chop stems (if desired). Dice 1/4 lb of ham into bite sized pieces. Combine all ingredients in a slow cooker with 2 cups chicken stock or water, 1 tbsp apple cider vinegar, 1/4 tsp salt, 1/4 tsp ground black pepper, and 1/2-1 tsp red pepper flakes. Cook on high for 4-6 hours, stirring 1-2 times throughout. Serve and enjoy!









Swiss Chard and Basmati Rice Soup with Summer Squash 

Dice summer squash into 1/4 inch cubes, and cut Swiss chard into 1 inch ribbons. Dice Swiss chard stems into 1/4 inch pieces. Finely chop 1/3 bunch of celery greens, 1/2 bunch of red onions, bulbs and stems, and 3 medium carrots. In a large stock add 2 tbsp cooking oil over medium high heat. Add celery, onion, and carrot and saute for 5 minutes until tender. Add 2 quarts chicken stock, 1/2 cup basmati rice, 2 tsp salt, 1/2 tsp ground black pepper, 2 bay leaves, and 2 sprigs of thyme. Cook 10 minutes until rice is almost fully cooked, then add diced summer squash and Swiss chard stems, and cook for about 5 minutes. Add Swiss chard leaves and 2 tbsp finely chopped dill, and 1 tbsp finely chopped parsley. Serve with fresh squeezed lemon or add 1-2 tsp white wine vinegar per serving.