2022 CSA Week 22 Recipes

We’re transitioning into frosty mornings, so we’ve now started covering the field tomatoes and peppers so they keep producing until they are finally killed off with a hard frost. The first layer of protection we add is row cover, which gives us a few degrees of heat retention. When we see projected nightly temperatures crossing below 32F we’ll start to pull down the greenhouse film we have secured to the tops of our low tunnels, and that will give us another few degrees of heat retention. Together those coverings allow us to keep tomatos/peppers/eggplant/ground cherries going until a hard frost at 28F or below. Everything else we have planted tolerates light frosts and we’ll only start covering when the hard frosts hit. We included fresh potatoes in the share this week, which haven’t been cured, so their skin is delicate.  We hope you’re enjoying this fall weather, and have a great week!


 Jambalaya with Celery, Tomatoes, & Bell PeppersRoasted Fresh PotatoesArugula & Chive PestoBlack Bean Quesadilla with Ground Cherry Pico de GalloCabbage & Green Onion Stir Fry with Pork





ground cherries



1 cup    



onions, green











2 cloves1 clove3 cloves 2 cloves



andouille sausage or chicken

1 lb    

cooking oil

2 Tbsp    

italian seasoning

2 Tbsp    


1 cup    

tomato paste

2 Tbsp    

olive oil

 3 Tbsp1/4 cup  


  1/4 cup  

almonds or pine nuts

  1/4 cup  

lemon juice

  1-2 Tbsp  

flour tortilla

   1 package 

cheddar cheese

   1/4 cup 

black beans

   1/4 cup 

1/4 cup

    1 lb

soy sauce

    1/2 cup


    1/4 cup


    1 Tbsp 


    3 Tbsp

sesame oil

    2 tsp





Jambalaya with Celery, Tomatoes, & Bell Peppers

Dice 2-3 bell peppers and 1 jalapeno pepper, seeds removed. Dice 1 bunch of celery greens, about 1 cup. Mince 2 cloves of garlic. Dice 1 yellow onion. Dice 1 cup of tomatoes, about 3 cocktail size. cut 1 lb of andouille sausage or chicken into bite-sized pieces. 

In a large Dutch oven or deep skillet heat 2 tbsp cooking oil over medium high heat. Saute all peppers, celery, and onions for 5-7 minutes, then add garlic, sausage or chicken, 1 tsp salt, and cook another 5-7 minutes. Add 2 tbsp Italian seasoning (one option is about 1 tbsp dried parsley, 1 tsp thyme, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp paprika). Add 1 cup of rice and cook for 2-5 minutes to let rice toast slightly. Add 3 cups water, diced tomatoes, and 2 tbsp tomato paste (or 1/4 cup tomato sauce). Bring to a boil, then reduce heat and simmer, covered, until liquid has been reduced and rice and sausage is cooked through, about 15 minutes. 





Roasted Fresh Potatoes

Cut 1 lb fresh potatoes into 1/4 inch pieces. Mince 1 clove of garlic. Toss potatoes in 3 Tbsp olive oil, and the garlic. Spread out on a baking dish. sprinkle salt and pepper, and roast at 450 for 30 minutes or until golden brown.









Arugula & Chive Pesto Sandwich

Put 1 bunch arugula, 1 bunch chives, 2-3 cloves garlic, 1/4 cup grated Parmesan cheese, 1/4 cup toasted almonds or pine nuts, 1/4 cup olive oil, and 1-2 Tbsp fresh lemon juice into a blender or food processor. Puree until smooth. Taste and add salt and pepper if needed.
Keep refrigerated. Use in pasta, on sandwiches, and in soups.








Black Bean Quesadilla with Ground Cherry Pico de Gallo

Cut butternut squash in half, then oil the exposed surface. Roast at 400F for 20-30 minutes, until tender. 

To assemble quesadilla- oil a large griddle or skillet over medium high heat. Place a 6 to 8 inch flour tortilla flat in the pan, then spread a thin layer of the butternut squash puree. Sprinkle 1/4 cup cheese and 1/4 cup black beans overtop. Add 2 tbsp sauteed onion and jalapeno, then top with 1/4 cup salsa. Add second tortilla, then spread a little oil in the top tortilla surface. Cook for 5 minutes each side, or until as browned and crispy as desired. 

Transfer to a place and slice into wedges, then serve hot with sour cream, pico de gallo, and lime.

Cherry tomato and ground cherry pico de gallo- Combine 1-2 tomatoes (about 1/2 lb), finely chopped, 1/4lb of ground cherries, removed from their husk and roughly chopped, half of a large onions, 1/4 cup finely chopped cilantro if preferred, 1 jalapeno pepper, finely chopped (for less heat remove ribs and seeds), 1 tsp salt, and 1 tbsp fresh lime juice. Stir to combine, refrigerate, and allow flavors to meld for several hours before serving. Serve with chips, over eggs, or as a fresh salad.









Cabbage & Green Onion Stir Fry with Pork

Chop the cabbage and three green onions. Chop 1 lb of pork belly into bite sized pieces. 

To make sauce combine: 1/2 cup soy sauce, 1/4 cup honey, 1 Tbsp minced ginger, 2 cloves minced garlic, 3 Tbsp ketchup, and 2 tsp sesame oil.

Heat a wok and cook pork belly. Drain fat, add back 3 Tbsp. Cook onions, and cabbage until wilted add back the pork belly and sauce. Simmer until sauce is thick. Serve over rice.