2022 CSA Week 4 Recipes

We’re excited to include our first harvest of strawberries for you this week. We planted our strawberry crop last spring, so the crop has been a year in the making. We hope to have strawberries for the next few weeks. We’re picking everyday, so in a few weeks time we’ll be ready for the plants to finish producing... We are very busy these days, trying to fill up every inch of bed space with new transplants. We had a few days of intense heat which were a challenge for both our crew and our plants, but that has been followed by a nice soaking rain and clouds. We have a lot of transplants that are establishing themselves and should be adding new leaves by next week. We hope you have a great week, and thank you for supporting our farm!


 Salad with Ginger DressingChive Pesto Chicken SandwichCarrot Top ChimichurriCabbage Rapini Egg Drop SoupStrawberries with Frozen Whipped Cream

chinese cabbage rapini


onions, yellow



roots tops  

lettuce mix


red head lettuce







   1 bunch, finely chopped, including greens 

olive oil

1/2 cup1/2 cup1/2 cup  

rice vinegar

1/4 cup    

soy sauce

2 Tbsp    


2 cloves1 clove3 cloves3 cloves 

fresh ginger

2 Tbsp    


1 Tbsp    


1 Tbsp    

sesame oil

1/2 tsp  2 tsp 


 1/4 cup   

parmesan cheese

 1/4 cup   

red pepper flakes

  1 tsp  

red wine vinegar



1/4 cup


chicken stock

   8 cups 

ground ginger

   1 tsp 



whipping cream

    1 cup


    1 tsp

confectioners sugar

    1 Tbsp





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.









Chive Pesto Chicken Sandwich 

To make chive pesto: In a blender combine 1 cup chopped chives, 1/2 cup olive oil, 1/4 cup chopped walnuts, 1/4 cup parmesan cheese, 1 clove of garlic, salt, and pepper. Blend until smooth, add water 1 Tbsp at a time if needed.









Carrot Top Chimichurri

Chop 2 cups of carrot tops. Add to a blender with 3 cloves of garlic, 1 tsp red pepper flakes, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/4 to 1/2 cup water, 1 tbsp sea salt. Mix well and serve over an egg, with meat or rice.









Cabbage Rapini Egg Drop Soup

Heat 2 Tbsp olive oil in a large stockpot over medium-high heat. Sauté all of the onions diced for about 5 minutes. Add 3 cloves garlic minced, and cook for another 2 to 3 minutes until fragrant. Add all the cabbage chopped small (save flowers for garnish), 8 cups of chicken stock, all of the cabbage chopped, all of the radishes dinely chopped, 1 tsp ground ginger,1/4 tsp pepper and stir to combine.  Continue cooking until the mixture reaches a simmer.


Simmer. Reduce heat to medium, in order to maintain the simmer.  Cover and simmer for 10 minutes, until the cabbage has completely softened.

Remove the lid.  Then, while the soup is still simmering, use one hand to continuously stir the soup round and round, creating a “whirlpool”-type motion, while you use your other hand to slowly drizzle in the whisked eggs.  The eggs will cook instantly in the hot broth, creating pretty egg ribbons. Add 3 to 4 eggs total

Stir in 2 tsp sesame oil until completely combined.  Then give the soup a taste and season with salt, as needed.

Serve.  Serve warm, garnished with greens of onions and rapini flowers if desired.


Strawberries with Frozen Whipped Cream

In a large bowl, whip with beaters, 1 cup whipping cream until stiff peaks are just about to form. Beat in 1tsp vanilla and 1 Tbsp confectioners sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Freeze and serve with the chopped strawberries.