2021 CSA Week 4 Recipes

We’re appreciating the recent rainfall, and continuing to transplant and direct seed hundreds of bed feet each week. Things are really starting to look lush. If you can’t tell our lettuce crops are thriving this spring. We have nearly 1/3rd acre of winter and summer squash transplanted, and we’re starting to see flowers which means we’re within weeks of having summer squash, and within 2 months of having winter squash. Our other summer crops are just around the corner, and day by day we’ve been watching the summer fruits and vegetables size up. Enjoy the spring veggies while they last and have a great week!


 pak choy stir frypickled radish tacosLettuce SoupKale Saladbibb salad



pak choy


green onions




red head lettuce


bibb lettuce

 1 cup  1 head



shiitakes mushrooms

5 oz    

peanut oil

2 Tbsp    


2 cloves 1 clove  


1 tsp    

rice wine vinegar

2 Tbsp    

soy sauce

1 Tbsp    

sesame oil

2 Tbsp    


2 cups    

apple cidar vinegar

 3/4 cups   

maple syrup

 3 Tbsp   

red pepper flakes

 1/2 tsp   

whole mustard seeds

 1/5 tsp   

fennel seed

 1/5 tsp   

whole peppercorn

 1/2 tsp   


 1 lb   


 5 oz   

sour cream

 1 cup   


  3 medium  


  3 Tbsp  

ground coriander

  3/4 tsp  

lemon juice

   3 Tbsp 

olive oil

   3 Tbsp2 Tbsp

red wine vinegar

   2 Tbsp3 Tbsp


   1 Tbsp 

dijon mustard

   1 Tbsp1 Tbsp


   1/4 cup 


   1/4 cup 


   1/2 cup 


    1/2 cup





pak choy stir fry

Remove bottom of bok choy and chop into bite sized pieces. Chop 5 oz of mushrooms (shiitakes if you can find them) and set aside.


Heat 2 Tbsp peanut oil in large wok. Add 2 cloves of garlic minced,1 tsp ginger minced and 1 green onion minced. Cook for about a minute and add the  mushrooms cook another 1 to 2 minutes until they just start to brown. Add 2 Tbsp rice wine vinegar, toss with tongs and add the bok choy. Cook until the choy just starts to wilt and add 1 Tbsp soy sauce, 2 Tbsp sesame oil. Cook another 1 to 2 minutes. Serve over rice sprinkle with sesame seeds.








pickled radish tacos

To make pickled radishes heat 3/4 cup apple cider vinegar, 3/4 cup water, 3 tbsp maple syrup, honey OR sugar, and 1 Tbsp salt over high heat, just until salt and sugars dissolve. Add any combination of spices such as 1/2 tsp red pepper flakes, 1/5 tsp whole mustard seed, 1/5 tsp fennel, 1/2 tsp Chinese Szechuan or whole black peppercorns. Remove from heat, add 1 bunch thinly sliced radishes to a 1 quart jar or container, then pour pickling liquid overtop. Put in refrigerator and allow to pickle for at least 1-2 days, or up to several weeks. Pickles will keep for up to 6 months. 


Brown chorizo in a pan drain and set aside. Rinse and chop lettuce, cilantro, and green onions. assemble tacos with chorizo, lettuce, green onions, cheese, sour cream, and pickled radishes.









Lettuce Soup

Finely chop 2-3 green onions, including 2/3rds of greens, and mince 1 clove garlic. Dice 3/4 cup potato (1-2 medium potatoes). 

Add 3 tbsp cooking oil to stock pot over medium high heat. Cook 3-5 minutes, stirring frequently, until softened. Add 3/4 tsp ground coriander, 3/4 tsp salt, 1/4 tsp black pepper, and cook for another 1 minute. Stir in 








Kale Salad 

Remove stems from kale chop and massage kale and set aside. 


To make dressing combine 3 Tbsp lemon juice, 2 Tbsp olive oil, 2 Tbsp red wine vinegar, 1 Tbsp honey, 1 Tbsp dijon mustard, 1/2 tsp salt, 1/2 tsp pepper.


Top kale with chopped walnuts, crumbly cheese, and local strawberries if you can get some. Dress with dressing and enjoy.







bibb salad

to make the dressing combine 2 Tbsp red wine vinegar,1 Tbsp dijon mustard, 2 Tbsp olive oil, 1/2 tsp salt, 1/2 tsp pepper.


chop and rinse the bibb head. Mix with 1/2 cup parmesan cheese. portion lettuce out top with more cheese and dress with the dressing.