2020 CSA Week 9 Recipes

With so much going on at the farm, the zucchini got away from us a little this week, so there are some rather large zucchini in the bag which are perfect for zucchini fritters (recipe below), zoodles, or simply sauteed. We also included the first of our heirloom tomatoes in the bag this week. We used it in a BLT but would be great sliced with a little salt and pepper as well. Our summer vegetables are in full swing, and we’re spending our days making sure everything is staying properly irrigated so fruit quality stays high. We hope everyone enjoys the veggies this week. Thank you all for supporting us and our farm, and do a rain dance for us!


 Zucchini FrittersGrilled Head of RomaineKale Salad with Cherry TomatoesSpicy Beet and Carrot SlawBLT Sandwich 


1 zucchini    

romaine lettuce

 2 heads   

lettuce mix

    2-3 large leaves

cherry tomatoes

  1 pint   

heirloom tomatoes

    1 tomato

green onions

2-3 green onions 1 green onion2 green onions 


   1 bunch 


   1 bunch 


  1 bunch  


2 eggs    

flour (white or wheat)

1 cup    

baking powder


cooking oil

1 tbsp per fritter    

sour cream

1 scoop on the side    

olive oil

 1/4 cup1/2 cup1/2 cup 


  1/4 cup, about 1 lemon3 tbsp fresh juice 


 1 clove1 clove2 cloves 

feta cheese

 2-4 oz2-4 oz  
oregano, dried  

1 tsp



   1 tsp 

red wine vinegar

   2 tbsp 


   1 tsp 


   2 tsp 


   1 pinch 

balsamic vinegar

 3 tbsp   

bread, whole wheat or white

    2 slices


    1 tbsp per sandwich


    2 slices





Zucchini Fritters

Use a cheese grater to grate 2lbs of zucchini. In a bowl combine the zucchini with 1 tsp salt and let sit for 5 minutes. Squeeze out the excess liquid and combine with 1/2 cup chopped green onions and two eggs. In a separate bowl mix 1 cup flour with 1 tsp baking powder. Add flour mixture to zucchini mixture and mix well.

Heat a thin layer of oil in a pan and scoop in zucchini mixture using a 1/4 measuring cup. Flatten with a spatula and brown on both sides. Place on a cooling rack or paper towels. Serve with a scoop of sour cream.









Grilled Head of Romaine 

Preheat grill or grill pan to medium heat.

Slice one head of romaine in half. Lightly spread olive oil on open face. Place romaine on the frill cut-side down and cook until grill marks form and leaves are slightly charred, 1-3 minutes. 

Drizzle the romaine with simple balsamic dressing and 2-4 oz feta cheese. 

To make simple balsamic dressing- combine 1/4 cup olive oil, 3 tbsp balsamic vinegar, 1 clove minced garlic, 1/2 tsp salt, and 1/2 tsp pepper. 









Greek Kale Salad with Cherry Tomatoes

Roughly chop 1 bunch of kale and massage leaves to tenderize. Slice 1/2lb of cherry tomatoes into halves (about 1 pint). Finely chop 1 green onion. 

To make lemon vinaigrette combine 1/2 cup olive oil, the juice of 1 lemon (about 1/4 cup), 1 minced clove garlic, 1 tsp dried oregano, 1/2 tsp salt, 1/2 tsp pepper. 

To assemble salad combine kale, tomatoes, green onion, and 2-4 oz crumbled feta cheese. Dress with lemon vinaigrette.










Spicy Beet and Carrot Slaw

In a bowl combine 3 tbsp fresh lemon juice, 2 tbsp red wine vinegar, 2 cloves minced garlic, 2 green onions, finely chopped, 1/2 tsp cumin, 2 tsp honey, 1 tsp paprika, 1 pinch of cayenne, 1 tsp salt, 1/2 tsp ground black pepper. Add 1/2 cup olive oil and whisk to combine. Grate 1 bunch of beets, about 2 cups, and 1 bunch of carrots, about 1 cup. Toss grated beet and carrots with dressing. Allow flavors to blend for several hours, or overnight. 

Serve as a refreshing side salad, or as a condiment on a burger. 











BLT Sandwich

Cook 2 slices of bacon. Toast 2 slices of bread. Cut heirloom tomato into thick slices. Prepare several large leaves of lettuce mix. 

To assemble the sandwich add 1 tbsp mayonnaise to one slice of toast, then layer bacon, tomato, and lettuce on other slice of toast. Sandwich toast together and enjoy!