2020 CSA Week 8 Recipes

There’s a lot of activity at the farm these days with so much to harvest. We have just 4 more beds of squash and onions to plant before we start prepping beds for fall and winter planting. We have lots of variety and everything is sizing up nicely. They should start making it into the bags within the next couple of weeks. Our zucchini got a little away from us this week so they are a little bigger than the size we usually pick. This just makes for a bigger meal. The website has a delicious sauteed red lettuce recipe, a dish which symbolizes wealth and prosperity in Chinese culture. it’s a great use of the greens which are more bitter than bibb lettuce, especially this time of year, but have a much higher nutritional value. All of the meals this week are nice and light and use very minimal additional ingredients. We figured this was best after a long weekend of brats and beer. Happy 4th of july!


 Roasted Beet, Fennel and Bibb SaladGarlic Parmesan ZucchiniLemon-Basil ChickenSauteed Red Lettuce with Bell pepper and Green OnionsCrudite with Creamy Carrot Top Chimichurri 

sweet pepper

   1 pepper 


 1 zucchini   

Swiss chard

    1 bunch


1 bunch bulbs 1/2 cup fronds  

green onions

   2 green onions2 green onions

red lettuce

   1 head 

romaine lettuce


baby bibb lettuce

1 bag    


  1/2 cup  


1 bunch, roots   1 bunch, greens

feta cheese

2 oz    

olive oil

about 3/4 cup2 Tbsp2 Tbsp 3 Tbsp


1 clove 2 cloves 1 clove

sliced almonds

1/4 cup    

Parmesan cheese

 1/4 cup   

chicken breast

  2 chicken breasts  


  1 lemon  

cooking oil

   2 Tbsp 


   1 Tbsp 

soy sauce

   2 Tbsp 

rice wine vinegar

   1 Tbsp 

sesame oil

   1 Tbsp 


   1 Tbsp2 tsp

red pepper flakes

   1 pinch 

balsamic vinegar

    2 Tbsp


    1/4 cup





Roasted Beet, Fennel and Bibb Salad

Cut 1 bunch of beet roots into thin strips, about 1/4 inch thick. Toss with 1-2 tbsp olive oil and roast in a 450F preheated oven for 20 minutes, until easily pierced. Allow to cool.

To assemble salad combine roughly chopped bibb lettuce, and thinly sliced fennel bulb, with roasted beets. Add 2 oz crumbled feta, 1/4 cup (toasted) sliced almonds, and dress with simple balsamic vinaigrette.

To make balsamic vinaigrette- combine 1/4 cup balsamic vinegar, 1/2 cup olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 clove minced garlic. 









Garlic Parmesan Zucchini 

Cut zucchini into half coins along the length of the fruit. Toss zucchini with 2 Tbsp olive oil, salt, pepper, and 1/4 cup grated Parmesan cheese. Bake in oven at 350F for 30 minutes until tender. 









Lemon-Basil Chicken

To make marinade in a blender combine 1/4 cup fresh lemon juice, 1 tsp lemon zest, 2 cloves minced garlic, 1/4 tsp salt, 2 Tbsp olive oil, 1/4 tsp pepper, 1/2 cup loosely packed basil, 1/2 cup fennel fronds, and 2 Tbsp water if needed. Pulse the blender until everything is combined. Place 2 chicken breasts in a ziplock bag, pour in marinade, then seal, and refrigerate for at least 15 minutes to overnight.

Grill or cook chicken in a pan, cooking 3 minutes per side. Serve on its own or over rice.










Sauteed Red Lettuce with Bell pepper and Green Onions

Cook 1 cup of jasmine rice, then add to serving bowl.

Roughly chop 1 head of red lettuce into 1 inch ribbons. Cut 1 bell pepper into strips. Finely chop 1 tbsp of ginger. Mince 1 clove garlic. Finely chop 2 green onions. 

Heat a wok or large skillet over high heat, then add 2 tbsp cooking oil. Add garlic and ginger and allow to cook in pan without stirring for 30 seconds until fragrant, then add green onions and bell pepper, 1/2 tsp salt and a pinch of black pepper, stirring frequently for several minutes until tender. Add lettuce greens and stir until wilted. Add 2 Tbsp soy sauce, 1 Tbsp rice wine vinegar, 1 Tbsp sesame oil, 1 Tbsp honey, 2 Tbsp water, and 1 pinch of red pepper flakes. Cook, stirring frequently, for another minute, then remove from heat and serve over jasmine rice. 

To add either tofu, chicken or pork, cook first in wok or pan, then remove and add additional oil before cooking vegetables.











Sauteed Swiss Chard and Beet Greens with Green Onions

Roughly chop 1 bunch of Swiss chard and beet greens. Finely chop 2 green onions. Mince 1 clove garlic. 

Add 3 tbsp olive oil to a large skillet over medium high heat. Add garlic and green onions, then saute for 3-5 minutes until fragrant. Add Swiss chard and beet greens, one handful at a time, and 1 tsp salt, and cook 3-5 minutes until greens are wilted. Add 2 tbsp balsamic vinegar to deglaze pan, stirring frequently, and an additional 2 Tbsp water or stock if needed to scrap pan. Remove from heat and add 2 tsp honey, and serve with 1/4 cup chopped walnuts.