2019 CSA Week 7 Recipes

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!    

2019-csa-week-3-share

 Beet HummusCabbage Slaw with FennelHerbed Pasta with Tomatoes, Summer SquashKettle Corn Kale ChipsSummer 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 tbsp1 tbsp  

Mint

  1 tbsp  

chickpeas

15 oz    

lemon

1    

garlic

2 cloves    

tahini

2 tbsp    

olive oil

1/4 cup 2 tbsp2 tbsp1/2 cup

carrots

 2   

scallions

 22  

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

 

Recipes

 

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. Ttake 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.