2022 CSA Week 7 Recipes

It’s been long hot days around here, and the gardens are loving the sunshine, and our beds are as full as they’ve ever been at this time of year. Jimmy has been using these dry days to make hay for the sheep to eat in the winter. We are excited to include a small amount of tomatoes for the first time this year. We are growing some really delicious varieties, and we can’t wait to share them with you throughout this season. We did not include the tomatoes in a recipe this week because most people like to eat the first tomatoes of the year straight out of the bag.  Keep sharing the wonderful food you are making on social media. We will see you next week. 


 Potato SaladGarlic Scape Pesto Grilled ChickenCarrot Radish SlawPork Lettuce WrapKale and Blueberry Salad







onions, red bunching

1/2  1/2 

garlic, scapes






lettuce, red romaine




red potatoes




sour cream

3/4 cup    


3/4 cup     

apple cider vinegar

1 Tbsp 2 Tbsp  

Dijon mustard

1 Tbsp 1 Tbsp  

olive oil

 1/2 cup   

pine nuts

 1/4 cup   


 1/4 cup   

chicken breast


vegetable oil

  3 Tbsp  


  1/2 tsp  

white vinegar

   1/2 cup 


   1/4 cup 

ground pork


soy sauce

   1 Tbsp 

rice wine vinegar

   1 Tbsp 

hoisin sauce

   2 tsp 

lemon juice

    2 Tbsp


    1 pint


    1/4 cup





Potato Salad

Place 10 unpeeled red potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. You could also rub the potatoes in oil and cook them on the grill. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside. Hard boil 6 eggs, cut into bit sized pieces and set aside

In a bowl, stir together 3/4 cup sour cream, 3/4 cup mayonnaise, 1 Tbsp apple cider vinegar, 1 Tbsp Dijon mustard,1/2 red onion bunch finely chopped, all of the celery finely chopped, about 1/2 cup, and salt and pepper until well mixed.

Place the potatoes and eggs in a large salad bowl, and sprinkle with 1 Tbsp fresh dill finely chopped. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.







garlic scape pesto grilled chicken

To make scape pesto: In a blender combine 1 cup chopped garlic scapes, 1/2 cup olive oil, 1/4 cup pine nuts, 1/4 cup parmesan cheese, salt, and pepper. Blend until smooth, add water 1 Tbsp at a time if needed.

Pat chicken breast dry coat in pesto and grill until cooked all the way through. Remove from grill cover in more pesto and serve with rice. 








Carrot Radish Slaw

Peel radishes and 1/2 the carrots and either julianna or shred, and set aside.

To make the dressing combine: 3 Tbsp vegetable oil, 2 Tbsp apple cider vinegar

1 tablespoon whole-grain mustard (or Dijon-style mustard), 1/2 tsp honey, 1/2 teaspoon salt, black pepper (to taste.

Toss everything together and serve.







Pork Lettuce Wrap

In a small bowl combine 1/2 cup white vinegar, 1/4 cup sugar, and 1/8 tsp salt. Julienne chop 1/2 the carrots, and finely chop 1 red bunching onion, including 1/2 cup greens. Add carrots and onions to vinegar mixture, and let sit at room temperature for 30 minutes.

In a large skillet, bring 2 Tbsp cooking oil to medium high heat, then add 1 finely chopped red bunching onion, including greens. Saute for 1 to 2 minutes, then add 1 lb ground pork. Saute another 5 minutes. Add 2 Tbsp soy, 1 Tbsp rice wine vinegar cook another 2 to 3 minutes.

Add to romaine lettuce leaves and top with pickled carrots and onions. Drizzle with hoisin sauce. 





kale and blueberry salad

To make dressing combine 2 Tbsp lemon juice, 4 Tbsp extra virgin olive oil, 1 Tbsp honey, 1/2 tsp salt, 1/4 tsp black pepper.

Chop blueberries in half, add to a bed of kale that has been chopped and massaged along with chopped almonds. Pour dressing and serve