2020 CSA Week 6 Recipes

We had a great week here on the farm. We almost have all of our garden space planted out, and plants are starting to produce. The whole Front 9 Farm crew has been working hard to put the next succession of vegetables in the ground. We harvested the first of our zucchini this week and included it in the share. We also included basil again this week. Be sure to store it on your countertop- not in your fridge, and loosely tie the bag closed so it doesn’t wilt. The recipes are getting even better now that our summer crops are starting to produce. If you haven’t done so already, check them out on our website. Also, if you’re ever missing an item from your share, please let us know and we will replace it. We’re pretty accurate, but sometimes we make mistakes packing. Have a great week!

2020-csa-week-5-share

 Creamy Zucchini and Pepper Pasta with BasilMexi-Lettuce Wrap

Buttercrunch and Orange Salad

Beet and Swiss Chard OmeletteSpicy Pork and Rice Noodle Bowl

salad mix

    about 4 oz

bibb lettuce

 1 head 1 head  

beets

   1 bunch 

basil

1/2 oz, 1 bag    

sweet pepper

1 pepper    

zucchini

1 zucchini    

Swiss chard

   1 bunch 

green onions

 1-2 green onions 2 green onions1-2 green onions

pasta, spaghetti or linguini

1/2 lb, 1/2 box    

olive oil

3 tbsp 2 tbsp2 tbsp 

garlic

2 cloves 1 clove1 clove1 clove

heavy cream

1/2 cup    

Parmesan cheese

1/4 cup    

red onion

1/2 onion 1/2 red onion  

chorizo sausage

 1 lb   

cheddar cheese

 about 1/2 cup shredded   

salsa

 aboutu 1/2 cup   

sour cream

 about 1/4 cup   

avocado

 1/2 avocado1/2 avocado  

mandarin oranges

  8 oranges  

pecans

  1/4 cup  

balsamic vinegar

  1/4 cup  

honey 

  1 tsp  

Dijon mustard

  1/2 tsp  

eggs

   2 eggs per omelette 

goat cheese

   2 oz 

ground pork

    1 lb

rice noodles

    8 oz

sesame seeds

    2 tbsp

rice wine vinegar

    1/2 cup

sugar

    1/2 cup

ginger

    2 tsp minced
Sriracha sauce    

2 tsp

ketchup    

1 tsp

cornstarch    

1 tsp

 

Recipes

 

Creamy Zucchini and Pepper Pasta with Basil

Slice 1 zucchini into thin coins, then cut in half. slice 1 sweet pepper and half one red onion. Mince 2 cloves of garlic. 

In a large, deep-dish skilet add 3 tbsp cooking oil over medium high heat. Add chopped zucchini, pepper, onion, and garlic. Add 2 tsp salt, 1/2 tsp pepper, then saute for 5-7 minutes, stirring frequently, until tender. Add 2 cloves mince garlic and cook for an additional 2 minutes. 

Cook 1/2 lb of pasta until slightly al dente, then reserve 1/4 cup pasta water, and drain the rest. 

Once vegetables are tender combine pasta and pasta water with vegetables and remove from heat. Add 1/2 cup heavy cream and 1/4 cup Parmesan cheese. Finely chop 1/2 oz of basil and stir into pasta. Add additional salt and pepper to taste. 

 

 

 

 

 

 

 

 

Mexi-Lettuce Wrap

Cook 1 lb of chorizo in a skillet over medium high heat. 

To assemble wrap spread 2 large leaves of butterhead lettuce on a plate, then top with chorizo, finely chopped green onion, shredded cheddar cheese, salsa, sour cream, avocado, and hot sauce if desired. 

 

 

 

 

 

 

 

 


Buttercrunch and Orange Salad

Roughly chop 1 head of buttercrunch lettuce. Separate 6 mandarin oranges into segments. Slice 1/2 red onion into thin slices. Dice 1/2 avocado. Juice 2 additional oranges to be added to dressing. Roughly chop 1/4 cup pecans.

To make dressing combine the juice of 2 oranges with 1/4 cup balsamic vinegar, 2 tbsp olive oil, 1 tsp honey, 1 tsp salt, 1/2 tsp Dijon mustard, and 1 minced clove of garlic. 

To assemble salad- toss buttercrunch lettuce, mandarin oranges, red onion, pecans, and avocado. Dress salad and serve immediately.

 

 

 

 

 

 

 

 

 

Beet and Swiss Chard Omelette

Shred 1 bunch of beets, and roughly chop beet greens and 1 bunch of Swiss chard. Dice 2 green onions and mince 1 clove garlic. In a large skillet add 2 tbsp cooking oil over medium high heat. Add diced onion and beet and saute for about 5 minutes. Add garlic and beet and Swiss chard greens, one handful at a time, and saute for another 3 minutes, stirring frequently. Add 2 tsp salt, and 1/2 tsp ground black pepper.

Once mixture is sauteed, remove from pan, set aside. Mix 2 eggs with about 1/2 cup of the mixture, then add the egg mixture to a 6-inch skillet, preheated with oil. Stir as the eggs set, then once set allow to cook until bottom is firm. Flip omelette, then cook for another few minutes until firm. Fold omelette in half, and serve topped with goat cheese and additional chopped green onion. 

 

 

 

 

 

 

 

 

 

Spicy Pork and Rice Noodle Bowl

To prepare sweet Thai chili sauce- combine 1/2 cup water, 1/2 cup rice wine vinegar, 1/2 cup sugar, 2 tsp Sriracha sauce, 2 tsp ketchup, 1 clove minced garlic, 2 tsp minced ginger, and 1 tsp cornstarch. 

Cook 1 lb of ground pork. Cook 6 oz of rice noodles.

Finely chop 2 green onions. Roughly chop 1 cup lettuce mix. 

To assemble bowl- add cooked noodles to a serving bowl then top with chopped lettuce greens (allow to wilt over warm noodles). Add cooked pork, green onions, sesame seeds, and dress with sweet Thai chili sauce.