2020 CSA Week 13 Recipes

Another heavy bag of delicious summer veggies this week. This week’s share has a lot of diversity, including fresh celery, which is just starting to be large enough to harvest. The greens are really delicious, and full of flavor. We grew  single serving spaghetti squash that are in the bags which make a great two-person meal or side.We have a really strong winter squash crop this year, so we should be including a new squash nearly every other week, wihch are all unique and all have exceptional flavor. As usual, it’s been a full week of turning beds over to the next succession. We’ve done a much better job of managing weed pressure this year versus previous years, so we’re in a good position going into the fall to have some really strong fall crops. We hope you enjoy the share this week!


 Fresh Minestrone SoupTomato Salad with Balsamic Reduction GlazeCarrot HummusSpaghetti Squash with Italian SausageKettle Corn Kale


1/2 cup celery stalks, 1/2 cup celery greens    


    1 bunch

green onions

2-3 green onions, 1/2 cup greens1 green onion   


1 carrot, 1/2 cup greens 1/2 lb carrots, about 2-3 large  


  2 tbsp finely chopped  


1 zucchini (about 3 cups diced)    

spaghetti squash

   1 squash 


1 lb romas2-3 cocktail tomatoes   

sweet peppers

1 or 2 peppers 2 peppers  

olive oil

2-3 tbsp  1-2 tbsp2 tbsp

tomato sauce

1 quart    

chicken or vegetable stock

1 quart    

elbow macaroni

1 cup    

white beans, such as cannellini or navy

1.5 cup dry or 15 oz can    


2 cloves 1 clove  

Parmesan cheese

up to 1/3 cup for topping    

balsamic vinegar

 1/4 cup   


  2 tbsp  

lemon, juiced

  about 1/4 cup  


  1/2 tsp  

Italian sausage

   1/2 lb 

tomato sauce

   2 cups 


    2 tbsp





Fresh Minestrone Soup

Cook 1.5 cups dry of white beans, such as cannelli or navy, until tender (after soaking beans overnight, then rinsing) or use a 15 oz can. 

Dice 1 lb of roma tomatoes. Dice 1 zucchini and 1 or 2 bell peppers. Dice 1-2 green onions, including 1/2 cup green stalks. Finely chop 1/2 cup of celery stems, and 1/2 cup celery greens. Dice 1 carrot and 1/2 cup carrot greens. Mince 2 cloves garlic.

In a Dutch oven or large stockpot, add 2 tbsp cooking oil over medium heat. Add diced green onions, bell peppers, carrot, celery stems, and garlic. Saute for 5 minutes until fragrant and tender. Add the chopped greens of the green onions, celery, and carrots, and add the zucchini. Add 2 tsp salt and 1/2 tsp ground black pepper. Saute for another 5 minutes until greens are wilted. Add the diced tomatoes and stir to remove any browned bits from the bottom of the pan. Add 1 quart of tomato sauce and 1 quart of chicken or vegetable stock and bring to a boil, then reduce to a simmer. Add cooked beans and 1 cup dry elbow macaroni. Cook until the pasta and vegetables are tender.  

Garnish with fresh basil and Parmesan cheese. 







Tomato Salad with Balsamic Reduction Glaze 

Thinly slice 2-3 cocktail tomatoes. Thinly slice 1 green onion. 

To make balsamic reduction add 1/4 cup balsamic vinegar to stovetop over medium heat. Remove from heat once liquid has reduce in volume by half. 

To prepare salad- arrange tomatoes on serving platter and top with sliced green onion. Drizzle balsamic reduction overtop and sprinkle with a pinch of salt. 










Carrot Hummus

Cut carrots into 1/2 inch chunks (or smaller for faster cooking). Add carrot to greased baking pan, then lightly coat carrots with olive oil, and sprinkle with salt. Roast carrots in oven at 450F for 30 minutes, or until easily pierced with a fork. 

Once carrots are tender, add to a blender or food processor with 1 clove garlic, 1/2 tsp cumin, 1/4 tsp ground black pepper, 2 tbsp tahini, 2 tbsp chopped cilantro, and the juice of 1 lemon, about 1/4 cup.  Blend until mostly smooth with small amounts of carrot chunks. Add up to 1/4 cup water as necessary to thin hummus when blending.

Slice 2 bell peppers into thin strips. Add carrot hummus to a serving bowl and dip pepper sticks into hummus.











Spaghetti Squash with Italian Sausage

Cut spaghetti squash in half, then scoop out seeds from cavity. Rub olive oil over interior surface and sprinkle with 1/4 tsp salt. Add to a baking dish and bake at 400F for 40 minutes until flesh can be easily pierce with fork. 

Cook 1/2 lb Italian sausage in skillet for for 15 minutes, or until cooked through.

Remove squash from oven and allow to cool enough until the squash can be handled. Shred interior of squash with a fork, then transfer to plate or serving dish. 

Heat 2 cup of tomato sauce on stove top until warm, then ladle over shredded squash and top with sliced Italian sausage. Garnish with Parmesan cheese and finely chopped basil.












Kettle Corn Kale

Remove midrib from kale leaves, then cut into roughly 2"x2" pieces. Mix 2 tbsp honey and 2 tbsp olive oil in a small dish, then toss with kale. Place kale in a single layer on a baking dish and sprinkle with salt. Bake for 15 minutes in a 400F preheated oven. Eat fresh out of the oven, and enjoy!