2020 CSA Week 7 Recipes

We are excited to say that the first fruits of summer are finaly here. All the work we have put in on these plants is starting to pay off. We hope you guys enjoy cooking with some new ingredients this week. we cant wait to see what everyone does with their shares. we recommend eating the peas as soon as possible since the lose their sweetness overtime. They would be great in a dish but taste great eaten raw as a snack. One of the benefits of our CSA is that we harvest everything the day of or the day before you get it, so if you keep everything cool and humid, produce items should last a week or two. This is especially true for lettuce, of which you received three different kinds this week. Thank you all for supporting us and our farm!


 Caesar Salad with RomaineCucumber & Zucchini Salad

Classic Burger

Chef's Salad with Red Leaf Lettuce & TomatoesCrudite with Creamy Carrot Top Chimichurri 


   1/2 lb 


 1 zucchini   


 1 cucumber   


    1 bunch, including tops



red lettuce

   1 head 

romaine lettuce

1 head    

iceberg lettuce

  2 wrapper leaves  


 1 Tbsp finely chopped 1 Tbsp 


 1 Tbsp finely chopped  1 Tbsp

crutons, or baguette

1 cup    

olive oil

6 Tbsp   3 Tbsp


2 cloves1 clove1 clove 3 cloves

Worcestershire sauce

1 1/2 tsp 2 Tbsp  

Parmesan cheese

2 oz, about 1/4 cup    


1/2 cup  1/4 cup3 Tbsp

Dijon mustard

1 Tbsp  1 tsp 

white wine vinegar

1 1/2 tsp  3 Tbsp 

Greek yogurt

 1/4 yogurt   


 1 1/2 tsp   

hamburger buns (recipe below)

  1-2 buns  

ground beef

  1 lb  

brown sugar

  1 Tbsp  


  1 Tbsp  

bread crumbs

  1 Tbsp  


   2 slices 


   1 hard boiled 

sour cream

   2 Tbsp 

maple syrup

   1 Tbsp 

red wine vinegar

    2 Tbsp





Caesar Salad with Romaine

To make Caesar Dressing- combine 2 oz grated Parmesan, 2 cloves garlic, 1 Tbsp Dijon mustard, 1 1/2 tsp white wine vinegar, 1 1/2 tsp Worcestershire sauce, 6 Tbsp olive oil, 1/2 cup mayonnaise, 1 tsp salt, 1/2 tsp pepper. 

To make croutons- toast 1 baguette. Cut into 1/2 inch cubes, then toss with olive oil and toast in the oven at 375F for 5 minutes. 

To prepare salad- roughly chop 1 head of romaine. Top with Caesar dressing, croutons, and additional Parmesan cheese, if desired. 









Cucumber & Zucchini Salad

Cut cucumber and zucchini into coins. In a large serving bowl combine 1/4 cup Greek yogurt (or more if desired), 1 minced clove garlic, 1 Tbsp finely chopped dill, 1 Tbsp finely chopped mint, 1/2 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Gently toss in cucumbers and zucchini, and serve chilled.









Classic Burger

To make homemade buns combine 4 cups flour, 1 1/2 cup water, 2 tbsp sugar, 1 tbsp yeast, 1 tsp salt, 3 tbsp olive oil or butter. Mix, then knead into a dough and allow to rise covered in a warm location for 1 hour. Then, form into 6 even dough balls and allow to rise another 20 minutes. Bake at 375F for 12-15 minutes on a greased pan. 

To prepare burger- in a mixing bowl combine 1 lb ground beef, 1 clove finely minced garlic, 1 Tbsp brown sugar, 1 Tbsp paprika, 2 Tbsp Worcestershire sauce, 1 Tbsp bread crumbs. Mix thoroughly with hands, then form into 4x 1/4lb patties then place uncovered in the fridge for 30 minutes to remove excess moisture. Salt and pepper one side of the burgers, then add to a hot grill or skillet. Cook for 5 minutes on each side. 

Assemble burger by slicing bun and layering meat pattie, cheese, two large leaves of iceberg lettuce, and additional fixings. 










Chef's Salad with Red Leaf Lettuce and Tomatoes

Cook 2 slices of bacon. 

Prepare creamy ranch dressing by combining 1/4 cup mayonnaise, 2 Tbsp sour cream, 3 Tbsp white wine vinegar, 1 tbsp Maple syrup, 1 Tbsp finely chopped dill, 1 tsp mustard, salt and pepper to taste. 

To prepare salad- roughly chop 1 head of red leaf lettuce, and quarter 1/2lb of tomatoes. Toss lettuce and tomatoes with finely chopped bacon, and 1/4 cup cubed cheddar cheese. Dress with ranch and top with sliced hard-boiled egg. 










Crudite with Creamy Carrot Top Chimichurri 

Add 3 roughly chop 3 cloves garlic and add to a blender. Add 2 Tbsp olive oil, 2 Tbsp red wine vinegar, 1/2 tsp salt, 1 cup carrot tops, 1 Tbsp mint, 2 Tbsp water. Blend until mostly smooth. Stir in 3 Tbsp mayonnaise. 

Cut carrots into thin strips. Dip fresh peas and chopped carrots into chimichurri dip.