2021 CSA Week 9 Recipes

The produce in the share is getting more diverse as the weeks go on! This week’s recipes use minimal additional ingredients other than what’s in the share and common cooking staples. The roasted vegetable recipe is a delicious way to incorporate all the vegetables. The kohlrabi is sweet and crisp, and gets even sweeter when roasted. Kohlrabi, just like turnips, broccoli, and other members of the brassica family, tastes the sweetest closest to the date it was harvested because bitter-tasting compounds begin to form in the vegetables over time. Once again you have either a green zucchini, yellow zucchini, or yellow squash in the bag. The summer squash is used in a wonderful sautee recipe. This dish can be made into a meal by adding some sausage, either crumbled or links. The basil should be stored covered in plastic, so it doesn’t wilt, and on your countertop, or only briefly in your fridge since it doesn’t like cold temperatures. have a great week!
 

2020-csa-week-20-share

 
 Fennel Frond & Sausage Pastasauteed summer squash with green onionsroasted fennel, beet, and kohlrabicaprese saladstandard salad dressing

fennel

all fronds bulb  

tomatoes

     

pepper, hot

1    

zucchini/summer squash

all    

green onions

all    

beets, golden/chioggia

  all  

kohlrabi

  all  

lettuce mix

    all

basil

 1 tsp 1/4 cup 

garlic

4 cloves2 cloves  1 clove

italian sausage

1lb    

pasta

1lb    

parmesan cheese

1/2 cup    

butter

 3 Tbsp   

olive oil

  4 Tbsp1/4 cup3 Tbsp

feta cheese

  2 oz  

mozzarella cheese

   8 oz 

red wine vinegar

    1 tsp

Dijon mustard

    1 tsp

 

 

Recipes

 

Fennel Frond & Sausage Pasta

Finely chop all fronds (stems and leaves) of fennel bulbs from 1 inch above the bulb. Finely chop 4 cloves of garlic. 

Cook 1 lb of sweet Italian sausage, crumbled, in a deep skillet over medium high heat. 

Meanwhile, cook 1 lb of pasta. 

Once sausage is browned, add fennel and garlic and cook for an additional 5 minutes. Add 1/4 cup pasta water, all of the pasta,and 1/2 cup of parmesan cheese. Stir and serve.

 

 

 

 

 

 

 

 

sauteed summer squash with green onions

Cut summer squash or zucchini lengthwise, then chop into bite-sized pieces. Finely chop green onions, including greens. Mince 2 cloves of garlic, and hot pepper and set aside. Heat 3 Tbsp butter in large skillet. Add the white part of the green onion and saute for about 3 minutes. Add the garlic, pepper, summer squash and cook for another 3 to 5 minutes, add the onion greens and cook until wilted. Salt and pepper to taste. Garnish with basil if desired.

 

 

 

 

 

 

 


roasted fennel, beet, and kohlrabi

skin cut 1 bunch of beet roots, and all the kohlrabi into bite sized pieces. Chop the fennel bulb. Toss everything with 3-4 tbsp olive oil salt and pepper to taste. Roast in a 450F preheated oven for 20 minutes, until easily pierced and browned. Allow to cool. with roasted veggies add 2 oz crumbled feta, 

 

 

 

 

 

 

 

caprese salad

Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add 2 large potatoes cut up, and all the turnips cut up. Cover and steam for 10 minutes. Place broccoli on top, cover and steam until the potatoes, turnips and broccoli are tender, 6 to 8 minutes more.

Transfer the broccoli to a large bowl and coarsely mash with a potato masher. Add the potatoes, 3/4 cup shredded fontina cheese, 1/2 cup milk, 1/2 tsp salt and pepper and continue mashing to desired consistency. Serve immediately.

 

 

 

 

 

 

 

standard salad dressing

To make dressing combine: 1/4 cup dijon mustard, 1/4 cup honey, 1/4 cup apple cider vinegar (preferably unfiltered), 1/4 cup extra virgin olive oil, 1 tsp salt, 1/4 tsp black pepper.