We’re so excited to begin the CSA season! We want to thank all of our returning members and welcome all of our new ones. If you’re new to our program, here are some things that you should know- we include one recipe on this flyer, but we also have four more recipes on our website (front9farm.com/recipes) that use all of the produce in the share. We try to use minimal packaging so any leafy produce should be stored in plasticware or plastic bags to keep it humid. If you dont know how to store something ask us and we will be happy to help. We love seeing the food you make so if you ever share something on social media make sure to tag @front9farm. We have a great share to start the season. We’ll be loading you up with overwintered spinach over the first few weeks since spinach doesn’t grow well in the heat. If you can’t eat it all within a week, it does freeze well.
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.
To assemble in a sandwich- spread a layer of chive pesto on a slice of bread, then add sliced grilled chicken and spinach or lettuce to another slice of bread, then form a sandwich.
Spicy Spinach Pasta with Green Onions and Cream Cheese
Cook 1/2 lb of pasta to al dente. Reserve 1 cup of pasta water, then drain pasta and set aside.
In a large skillet add 3 Tbsp olive oil over medium high heat. Add 1 minced clove of garlic, 2 finely chopped green onions, and either 1 finely chopped chili pepper, or 1 tsp red pepper flakes. Saute for 3-5 minutes until tender. Add 3-4 cups of roughly chopped spinach, then saute until greens have wilted. Stir in cooked pasta and 1 cup of pasta water. Add 4 oz cream cheese, 2 Tbsp Parmesan cheese, and the juice of 1/2 lemon (or 1 Tbsp lemon juice). Toss to coat, then serve warm.
Salad With Simple Dressing
Rinse and roughly chop a few cups of spinach. Dress with 2 Tbsp balsamic vinegar, 1/4 cup olive oil, 1 clove garlic, minced, salt & pepper.
Beet and Potato Hash with Green Onions
Shred 1/2 bunch of beets, and 3 medium potatoes. Squeeze out the potatoes.
Mix shredded vegetables together in a mixing bowl by hand.
Add 3 Tbsp butter to a large skillet over medium high heat. Spoon about 1/2 cup of shredded vegetables into skillet, then flatten to form a patty. Cook until brown on both sides
Sauteed Beet Greens
Roughly chop 1 bunch of beet greens and finely chop the beet green stems.
Bring 2 Tbsp cooking oil (olive, canola, or other) to medium high heat. Add 2 cloves garlic, minced, finely chopped, and saute for 45 seconds until fragrant. Add the stems and saute another 2 to 5 minutes, then add greens and saute until tender, 2-3 minutes. Add 2 Tbsp apple cider vinegar, and stir to coat greens. Serve warm.
Ingredients
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
| Chive Pesto Chicken Sandwich | Spicy Spinach Pasta with Green Onions and Cream Cheese | Salad with Simple Dressing | Beet and Potato Hash with Green Onions | Sauteed Beet Greens | |
| olive oil | 1/2 cup | 3 Tbsp | 1/4 cup | 2 Tbsp | 2 Tbsp |
|---|---|---|---|---|---|
| walnuts | 1/4 cup | ||||
| parmesan cheese | 1/4 cup | 2 Tbsp | |||
| garlic | 1 clove | 1 clove | 1 clove | 2 cloves | |
| pasta | 1/2 lb | ||||
| red pepper flakes | 1 tsp | ||||
| cream cheese | 4 oz | ||||
| lemon | 1/2 lemon | ||||
| balsamic vinegar | 2 Tbsp | ||||
| potatoes | 3 medium | ||||
| butter | 3 Tbsp | ||||
| apple cider vinegar | 2 Tbsp |