2020 CSA Week 27 Recipes

We have another great week of produce for you as we start to wind down the season. We only have one more week to go in the 2020 CSA. We were able to include small amount of a variety of crops that squeezed a final bit of production out for us in the last month. We were able to included cherry tomatoes one last time this week, as well as some tasty green tomatoes, which make an excellent chili. The past few weeks we’ve been busy transitioning our high tunnels into winter & spring production which we hope will last into the first few weeks of our 2021 CSA program. Each year we improve our techniques and our handle on production so we’re able to extend our season in both the spring and fall. We hope you enjoy the vegetables this week!
 

2020-csa-week-20-share

 
 Tomatoes, Pepper and Eggplant Over Crusty BreadSpicy Spinach Pasta with Green Onions and Cream CheeseMustard Greens and Cabbage with Green OnionsGreen Tomato ChiliSimple Fresh Greens Salad

cabbage

  1 medium head cabbage, or 2 small cabbage  

green onions

 2 green onions2 green onions2 green onions 

mustard greens

  1 bag mustard greens, about 1/3lb  

green tomatoes

   1 quart green tomatoes, about 1lb 

cherry tomatoes

1 pint, about 1/2 lb    

eggplant

1 medium eggplant (or 2 small)    

sweet peppers

2 peppers    

lettuce mix

    4 oz lettuce mix

spinach

 1 bag, 4 oz   

carrots

  about 1/2 cup diced  

olive oil

2 Tbsp3 Tbsp2 Tbsp1/4 cup1/4 cup

sourdough bread

1-2 slices    

garlic

2 cloves1 clove1 clove1 clove1 clove

pasta

 1/2 lb (1/2 box)   

cream cheese

 4 oz, 1/2 block   

Parmesan cheese

 2 Tbsp   

lemon juice

 juice of 1/2 lemon, or 1 Tbsp   

chili pepper or red pepper flakes

 1 chili pepper, or 1 tsp red pepper flakes   

potatoes, large

  2 potatoes  

cumin

  2 tsp1 tsp 

turmeric

  1 tsp  

cinnamon

     

ground beef

   1 lb 

chili powder

   1 tsp 

paprika

   2 tsp 

pinto beans

   1 cup dry 

yellow onion

   1 large onion 

coriander

   2 tso 

oregano

   1 tsp 

chicken stock

   6 cups 

balsamic vinegar

    2 Tbsp

 

 

Recipes

 

Tomatoes, Pepper and Eggplant Over Crusty Bread

In a large skillet, heat 2 Tbsp olive oil. Add 2 sweet peppers, diced, 2 cloves of garlic, minced, and 1 medium eggplant (or 2 small eggplants), diced. Cook for 5 minutes or until the vegetables begin to soften. Add all the cherry tomatoes, cut in half, and 2 Tbsp balsamic vinegar. Cook until vegetables have softened, then serve over a slice of toasted sourdough bread.

 

 

 

 

 

 

 

 

Spicy Spinach Pasta with Green Onions and Cream Cheese

Cook 1/2 lb of pasta to al dente. Reserve 1 cup of pasta water, then drain pasta and set aside.

In a large skillet add 3 Tbsp olive oil over medium high heat. Add 1 minced clove of garlic, 2 finely chopped green onions, and either 1 finely chopped chili pepper, or 1 tsp red pepper flakes. Saute for 3-5 minutes until tender. Add 1 bunch of spinach, about 4 oz, then saute until greens have wilted. Stir in cooked pasta and 1 cup of pasta water. Add 4 oz cream cheese, 2 Tbsp Parmesan cheese, and the juice of 1/2 lemon (or 1 Tbsp lemon juice). Toss to coat, then serve warm. 

 

 

 

 

 


Mustard Greens and Cabbage with Green Onions

Roughly chop 1 bunch of mustard greens. Finely chop 2 green onions, 1 medium head of cabbage (or 2 small), and 1 small bunch of carrots, about 1/2 cup. Mince 1 clove garlic and dice 2 large potatoes.

Boil potatoes in shallow water for about 15 minutes, or until slightly tender.

Heat 2 Tbsp cooking oil in a deep skillet over medium high heat. Add chopped cabbage, garlic, carrots and green onion. Cook, stirring frequently for about 5 minutes, until cabbage has become tender. Add mustard greens and cook another 3-5 minutes until cabbage is wilted. Add tender potatoes and 2 tsp cumin, 1 tsp turmeric, 1/4 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp ground black pepper.

 

 

 

 

Green Tomato Chili

Heat oil 1/4 cup olive oil in a large stock pot with a tight-fitting lid over medium-high heat. Add 1 large onion diced and cook, stirring occasionally, until translucent. Add 3 cloves garlic minced, (1-2 hot peppers, finely chopped if desired), and 1 sweet pepper, diced, and continue cooking until vegetables are softened, about 10 minutes.

 

Add 1 lb ground beef, 1 tsp chili powder, 1 tsp cumin, 1 tsp dried oregano, 2 tsp paprika, and 2 tsp coriander and stir Cook until beef is browned, about 5 minutes more.

 

Add 1 cup (dry volume) of pinto beans, soaked overnight, drained and rinsed. Add 1 quart (about 1 lb) green tomatoes, diced, and 6 cups chicken broth. Bring to a boil, then reduce heat to low and simmer covered until beans are tender, about 2 hours. Add salt and cook another hour. Taste and add more salt as needed. Garnishe with grated cheese, sliced scallions, and avocado at the table for everyone to garnish their own bowl.

 

Simple Fresh Greens Salad

Rinse and roughly chop 1 bag of mixed greens. Dress with 2 Tbsp balsamic vinegar, 1/4 cup olive oil, 1 clove garlic, minced, salt & pepper.