2020 CSA Week 24 Recipes

Another bag of great produce for you this week! We were finally able to include some poblano peppers in the bag this week. I’m sure most of you know but poblanos have a mild heat and a nice smokey flavor. We used it in a stir-fry along with the eggplant and sweet peppers. Below is a recipe for a borscht soup, it’s a delicious hearty and healthy beet soup. If you haven’t made borscht before you should try it! Thank you all for supporting our farm, and have a wonderful week!


 Stuffed Festival SquashSalad with Garlic-Parmesan VinaigretteKale and Apple Salad with Honey-Lemon DressingEggplant & Pepper Stirfry with Honey-Ginger SauceBorscht (Beet Soup)


  1 bag/bunch  

green onions

1-2 green onions, 1/4 cup  3-4 green onions, about 1/2 bunch1-2 green onions, 1/2 cup


    1 bag/quart, about 2/3 lb

lettuce mix

 1/2 bag, about 4 oz   


   for garnish 

festival squash

1 squash    


   1-2 eggplant 


    3/4 lb, about 2-3 tomatoes

Sweet Peppers

   1 pepper 

Poblano Pepper

   1 pepper 

ground pork

1/2 lb   1/2 lb

white wine

1/2 cup    

olive oil

1 Tbsp3 Tbsp2 Tbsp  


1/4 cup   1/2 cup


1/4 cup   1/2 cup

brown rice

1/2 cup


pine nuts

1/4 cup    

dried oregano

2 tsp    

Parmesan cheese

 1/4 cup   

white vinegar

 2 Tbsp   

lemon juice

 1 Tbsp4 Tbsp  

Dijon mustard

 1 tsp   


 1 clove 1 clove 


  1 Tbsp1/4 cup 

soy sauce

   2 Tbsp 


   1 tsp 


   1 Tbsp 

cooked shrimp

   1/2 cup 


    2 potatoes


    1 small head

bay leaf

    1-2 leaves

mayonnaise or sour cream

    1 dollop per serving





Stuffed Festival Squash

Preheat the oven to 400 degrees F.

Cut squash in half scoop out the seeds. Put 1 Tbsp of butter in the cavity of each squash. Set squash on a sheet pan. Set aside.

In a large saute pan over medium heat, brown 1/2 lb ground pork until no longer pink. Remove the meat from the pan, add the 1 Tbsp olive oil and saute 1/4 cup green onion, 1/4 cup celery, and 1/4 cup carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the 1/2 cup white wine.

Return the pork to the pan along with 1/2 cup cooked brown rice, 1/4 cup toasted pine nuts, 2 tsp dried oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, bake for 1 hour or until the squash is tender. Serve immediately.







Salad with Garlic-Parmesan Vinaigrette

To make garlic-Parmesan vinaigrette- combine 1/4 cup grated Parmesan cheese, 3 Tbsp extra-virgin olive oil, 2 Tbsp white vinegar, 1 Tbsp lemon juice, 1 tsp Dijon mustard, and 1 garlic clove, minced. Add salt and ground pepper to taste. Add water to thin dressing if necessary.

Rinse salad greens and roughy chop into bite-sized pieces. Dress salad with garlic-Parmesan dressing, and add additional garnishes, such as pine nuts and feta cheese, as desired.






Kale & Apple Salad with Honey-Lemon Dressing

To make dressing combine 4 Tbsp lemon juice, 2 Tbsp extra virgin olive oil, 1 Tbsp honey, 1/2 tsp salt, 1/4 tsp black pepper.

Chop apples into bit sized pieces, then add to a bed of kale that has been chopped and massaged. Pour dressing and serve.










Eggplant & Pepper Stirfry with Honey-Ginger Sauce

Dice 1-2 small eggplant, 1 sweet pepper, and 1 poblano pepper. Finely chop 3-4 green onions. 

To make honey-ginger sauce: combine 1/4 cup honey, 2 Tbsp soy sauce, 1 tsp sriracha, 1 Tbsp ginger, finely chopped, and 1 clove garlic, minced. Set aside.

In a large wok heat 2 Tbsp of oil over high heat. Cook eggplant, peppers, and green onions until tender, about 5-7 minutes, stirring frequently. Add 1/2 cup cooked shrimp, with the tails removed, and the honey-ginger sauce. Cook another 2 to 5 minutes until shrimp is heated. Serve over a bed of rice and garnish with chopped cilantro and sesame seeds.









Borscht (Beet Soup)

Dice 1/2 cup diced green onions, and 1/2 cup diced carrot. 1/2 cup finely chopped celery greens. Dice 2 large potatoes and 1 lb of beets. 

Add 2 tbsp of olive oil to a large stockpot over medium high heat. Add 1/2 lb ground pork and saute until pork is cooked through. Add the diced onion, carrot, and celery greens, and saute for about 5 minutes.

Chop one small head of cabbage, or 1/2 a large head, about 1-2 cups. Dice 1 lb tomatoes. 

Add diced tomatoes, potatoes, and beets to the soup. Add 1-2 tsp salt and 2 bay leaves. 

Add enough water to cover all vegetables, about 10-14 cups. Bring soup to a boil, then reduce heat and cook for 25-30 minutes, or until potatoes and beets are cooked through. (Optional: lightly beat 2 eggs and add to soup.) Remove bay leaves, and serve soup with a dollop of sour cream or mayonnaise.