2022 CSA Week 6 Recipes

We powered through the heat to bring you this weeks share. We are nearing the end of strawberry season so we loaded you up one last time. We just started harvesting a very small amount of tomatoes, so they are just around the corner. Along with lots of other summer produce. The pickled beet recipe will be well worth the wait. They are great on salads and sandwiches when they are ready. Once one eat all/most of the beets and onions, hard boil some eggs and let those sit in the pickle juice for a couple of days. We hope you all are staying cool and enjoying the produce. Thank you for supporting our farm. 
 

2020-csa-week-20-share

 
 strawberry jamsalad with cilantro dressingBratwurst with lemony pasta with broccoli, red onions, & parsleypickled beets with garlic and onionbeet green and red onion omelette

broccoli

  all  

garlic, green

   all 

onions, red bunching

  1/2 bunch, about 2 onions 1/2 bunch, about 2 onions

beets, purple

   rootsgreens

red head lettuce

 1 head   

parsley, curly

  all  

cilantro

 1 Tbsp   

strawberries

all    

sugar

1 cup    

lemon juice

2 Tbsp    

sour cream

 1/2 cup   

white vinegar

 1 Tbsp 2 cups 

honey

 1 tsp   

garlic powder

 1/4 tsp   

pasta

  1/2 lb  

olive oil

  2 Tbsp 2 Tbsp

garlic,

  2 cloves 1 clove

parmesan

  1/4 cup  

white onion

   1 

maple syrup

   1/2 cup 

eggs

    8

goat cheese

    1 oz

 

 

Recipes

 

strawberry jam

Cut up all of the strawberries. Mash them leaving as many chunks as desired. Mix with 1 cup sugar and two Tbsp lemon juice. Bring to a simmer on the stovetop and cook until it reaches 220 degrees. Let cool, put in a jar and keep in the fridge or hot water bath can. 

Strawberries are in abundance right now we recommend buying as many as you can and scaling this recipe up to make more jam. a natural sugar like honey would have been better to use but we don't have a good recipe for that yet.

 

 

 

 

 

 

salad with cilantro dressing

Combine ½ cup sour cream. 1 Tbsp white vinegar. 1 Tbsp minced fresh cilantro, 1 tsp honey, ½ tsp salt, and ¼ tsp garlic powder. Stir until combined.

Serve on a salad of red lettuce

 

 

 

 

 

 

 


Bratwurst with lemony pasta with broccoli, red onions, & parsley

Cook 1/2lb pasta according to package instructions. When pasta is cooked al dente, drain, reserving 1 cup pasta water. Chop broccoli greens and florets into 1/4 inch segments, then chop greens into 1/2 inch ribbons. Finely chop 2 oz parsley. Finely chop 2 red bunching onions, including half of greens.

In a large skillet, cook 1/2 lb of Bratwurst, or another sausage, until cooked through, then remove sausage from pan and set aside. Add 2 Tbsp olive oil to the skillet. Add 2 cloves minced garlic, and 2 finely chopped bunching red onions. Saute until fragrant, about 1 minute. Add broccoli, then cook for another few minutes until tender.

Remove skillet from heat and toss in pasta, parsley, pasta water, the juice of 1/2 lemon (2 Tbsp), 1/4 cup parmesan, and salt and pepper to taste.

 

 

 

 

 

 

pickled beets with garlic and onion

Rinse beets, cut off the tops and save. Boil beets until tender. Drain, reserving 1/2 cup beet water. Peel the beets, cut in half, then cut into half inch pieces, set aside.

Chop 1 whole white onion, and all of the garlic

To make brine combine 2 cups white vinegar, 1/2 cup beet water, 1/2 cup maple syrup, and 1 tsp salt. 

Place beets, onion, and garlic in a 1 quart glass jar. Pour brine over vegetables, then allow to pickle in the refrigerator for 1 week before enjoying. 

 

 

 

 

 

beet green and red onion omelette

Roughly chop beet greens. Dice 1/2 the red onions and mince 1 clove garlic. In a large skillet add 2 tbsp cooking oil over medium high heat. Add diced onion and beet and saute for about 5 minutes. Add garlic and beet greens, one handful at a time, and saute for another 3 minutes, stirring frequently. Add 2 tsp salt, and 1/2 tsp ground black pepper.

Once mixture is sauteed, remove from pan, set aside. Mix 2 eggs with about 1/2 cup of the mixture, then add the egg mixture to a 6-inch skillet, preheated with oil. Stir as the eggs set, then once set allow to cook until bottom is firm. Flip omelette, then cook for another few minutes until firm. Fold omelette in half, and serve topped with goat cheese and additional chopped green onion.