This week puts us one quarter through our 2019 CSA program. Things are looking quite green and our tomatoes, peppers, and eggplant are really starting to produce for us. We still have to wait until the plants give us more than a slow trickle of fruit before we can include all of our variety in the shares. This week’s share includes basil and mint, which don’t tolerate cold well, so leave the herb bag outside of the fridge. Have a great week!    

Beet Hummus

Dice beets then roast for 45 minutes. Combine one 15oz can of chickpeas, with the juice of 1 lemon, zest of 1 lemon, 2 cloves of garlic, 2 tbsp tahini, 1/4 cup of olive oil, salt and pepper. Blend until smooth, adding 1/4 cup of water as necessary.


Cabbage Slaw with Fennel

Remove wrapper leaves from cabbage head. Thinly slice 1 head of cabbage, about 3-5 cups. Thinly slice 1 fennel bulb into about 1 cup, removing any firm or fibrous core or stem parts. Finely chop 3 tbsp fennel fronds. Grate 2 peeled carrots, about 2 loose cups, and dice 2 scallions or 1/2 red onion. Finely chop 3 tbsp parsley or celery greens. 

Combine cabbage, fennel, carrots, scallions, parsley or celery, and fennel fronds. 

Dress the vegetables with 1 cup mayonnaise, 3 tbsp red wine vinegar, 1 tbsp sugar, 2 tsp salt, and 1 tsp ground black pepper, and 1 tbsp mustard. 


Herbed Pasta with Tomatoes, Summer Squash

Cook 1/2 lb linguini or angel hair pasta. Dice 3 roma tomatoes, 1 summer squash, and 2 scallions or 1/2 red onion. Finely chop 1 tbsp each of basil, 1 tbsp dill, and 1 tbsp mint. In a deep sauce add 2 tbsp olive oil over medium heat and saute scallions and summer squash for 3-5 minutes. Add diced tomatoes, cooked pasta, 2 tbsp pasta water, herbs, 2 tsp salt and 1/2 tsp ground black pepper. Cook for another 3-5 minutes, then toss in chopped herbs, and dress with Parmesan cheese. 


Kettle Corn Kale Chips

Preheat oven to 350. Take all of the stems off of the kale. Mix together 2 tbsp oil and 2 tbsp honey. Toss kale in honey and oil put on a wire rack sitting on a cookie sheet. Bake for 10 to 15 minutes or until kale is crispy.


Summer Salad 

Rinse and tear leafy greens into bite sized pieces and toss with hard boiled eggs, sunflower seeds, raisins, and Parmesan cheese. Dress salad with balsamic dressing.

To make balsamic dressing- 1/4 cup balsamic vinegar, 1/2 cup olive oil, 1 tsp salt, 1/2 tsp pepper, and 2 tsp minced shallot. 


The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.

Beet Hummus Cabbage Slaw with Fennel Herbed Pasta with Tomatoes, Summer Squash Kettle Corn Kale Chips Summer Salad
Beets all
Lettuce mix all
Cabbage all
Red Russian kale all
summer squash all
Roma tomatoes all
Fennel all
Basil 1 tbsp
Dill 1 tbsp 1 tbsp
Mint 1 tbsp
Beet Hummus Cabbage Slaw with Fennel Herbed Pasta with Tomatoes, Summer Squash Kettle Corn Kale Chips Summer Salad
chickpeas 15 oz
lemon 1
garlic 2 cloves
tahini 2 tbsp
olive oil 1/4 cup 2 tbsp 2 tbsp 1/2 cup
carrots 2
scallions 2 2
parsley 3 tbsp
mayonnaise 1 cup
red wine vinegar 3 tbsp
sugar 1 tbsp
mustard 1 tbsp
linguini 1/2 lb
honey 2 tbsp
eggs 2
sunflower seeds 2 tbsp
raisins 2 tbsp
Parmesan cheese 1 tbsp
balsamic vinegar 1/4 cup
shallot 2 tsp