2021 CSA Week 7 Recipes

Some of the first fruits of summer are finaly here! All the work we’ve put into our tomato plants is starting to pay off. We harvested the last of the spring peas, so we’ll have to wait for the cool fall weather to see those again. 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 two different heads this week. We included some beets with beautiful greens, as well as turnips with greens, so be sure to include the plant tops in your meals as well. The wrapper leaves of the cabbage can also be slow cooked like collard greens until they become tender. Thank you all for supporting us and our farm!
 

2020-csa-week-20-share

 
 BorschtKettle Corn KaleTomato and Basil PastaSalad with Ginger DressingRoasted Peas, Turnips, Potatoes

red cabbage

all    

kale, curly

 all   

tomatoes

  all  

turnips

    all

beets

all    

red head lettuce

   all 

green oakleaf lettuce

   all 

basil

  3 Tbsp  

peas

    all

onion

1/2 cup    

carrots

1/2 cup    

celery

1/2 cup    

white beans

1 cup    

olive oil

2 Tbsp 2 Tbsp1/2 cup 

ground pork

1lb    

bay leaves

2    

eggs

2    

mayonnaise

1/2 cup    

honey

 2 Tbsp   

oil

 2 Tbsp  3 Tbsp

linguini

  1/2 lb  

scallions

  2  

parmesan

  1/2 cup  

rice vinegar

   1/4 cup 

soy sauce

   2 Tbsp 

garlic

   2 cloves2 cloves

ginger

   2 Tbsp 

tahini

   1 Tbsp 

honey

   1 Tbsp 

sesame oil

   1/2 tsp 

potatoes

    2 large

 

 

Recipes

 

Borscht

Dice 1/2 cup onions, and 1/2 cup diced carrot. 1/2 cup finely chopped celery. Dice all of the beets. cook 1 cup of white beans

Add 2 tbsp of olive oil to a large stockpot over medium high heat. Add 1lb ground pork and saute until pork is cooked through. Add the diced onion, carrot, and celery greens, and saute for about 5 minutes.

Chop one small head of cabbage, or 1/2 a large head, about 1-2 cups. Add white beans, and beets to the soup. Add 1-2 tsp salt and 2 bay leaves. 

Add enough water to cover all vegetables, about 10-14 cups. Bring soup to a boil, reduce heat and cook for 25-30 minutes, or until potatoes and beets are cooked through. Lightly beat 2 eggs and add to soup. Remove bay leaves, and serve soup with a dollop of sour cream or mayonnaise. 

 

 

 

 

 

 

 

Kettle Corn Kale

Remove midrib from kale leaves, then cut into roughly 2"x2" pieces. Mix 2 tbsp honey and 2 tbsp olive oil in a small dish, then toss with kale. Place kale in a single layer on a baking dish and sprinkle with salt. Bake for 15 minutes in a 400F preheated oven. 

 

 

 

 

 

 

 


Tomato and Basil Pasta

Cook 1/2 lb linguini or angel hair pasta. Dice all the tomatoes tomatoes,, and 2 scallions or 1/2 red onion. Finely chop 3 tbsp of basil. In a deep sauce add 2 tbsp olive oil over medium heat and saute scallions for 3-5 minutes. Add diced tomatoes, cooked pasta, 2 tbsp pasta water, 2 tsp salt and 1/2 tsp ground black pepper. Cook for another 3-5 minutes, then toss in chopped basil, and dress with Parmesan cheese. 

 

 

 

 

 

 

 

Salad with Ginger Dressing

In a blender combine 1/2 cup olive oil, 1/4 cup rice vinegar, 2 tbsp soy sauce, 2 cloves garlic, 2 tbsp fresh ginger, peeled and minced, 1 tbsp tahini, 1 tbsp honey, 1/2 tsp sesame oil. Blend until smooth. Serve with the lettuce.

 

 

 

 

 

 

 

Roasted Peas, Turnips, Potatoes

Remove the ends from the peas. Cut the tops off of the turnips, skin in you want, cut into bit sized pieces. Wash and cut 2 potatoes into bit sized pieces. Put all of the vegetables in a bowl and toss with 3 Tbsp cooking oil. Arrange on a rimmed baking sheet. Sprinkle with 2 cloves of garlic minced, salt and pepper.

Bake at 450 or until vegetables get brown and tender.