2026 CSA Week 10 Recipes

Parmesan Carrot Risotto

In a saucepan, bring 1 quart chicken broth to a bare simmer over medium.

In a large saucepan, melt 1 tablespoon butter over medium. Add 1 medium onion sliced and all the carrots diced; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in 1 1/4 cups rice. Add 1/2 cup white wine; cook, stirring, until absorbed, 1 to 2 minutes./p>

Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (add 1 quart of broth total).

Remove risotto from heat. Stir in 1/4 cup Parmesan and 1 tablespoon butter, and season with salt and pepper.

Roasted Potatoes

Cut all the 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.

Pickled Green Beans

In a saucepan combine 1 cup water with 1 cup apple cider vinegar, 1 Tbsp honey, 1 tsp salt, and 1 clove of garlic minced. Warm until everything is dissolved. Let cool and pure over green beans packed in a jar. Make sure to trim the ends of the green beans before you place them in the jar. Store in the fridge.

Tomato Gratin

Preheat the oven to 425°F.

Add 2 Tbsp melted butter evenly over the bottom of a cast iron skillet. Scatter 1 large thinly sliced scallion and 3 cloves of minced garlic over bottom of a cast iron dish; then place tomatoes over top in slightly overlapping rows. Season with salt and black pepper; drizzle with1 Tbsp balsamic vinegar and 1 Tbsp finely chopped basil (optional).

Combine 2 Tbsp Parmesan cheese with 2 Tbsp panko bread crumbs and sprinkle over tomatoes.

Bake until tomatoes are bubbling and top is lightly browned, about 15 to 20 minutes (then place under broiler for 1 minute for extra browning, if desired).

Creamy Carrot Top Dressing

In a blender add 1 cup mayonnaise, 1/4 cup white vinegar, one clove peeled garlic, 1/2 cup loosely packed carrot top greens, 1/4 cup sour cream, Salt and pepper. Blend till smooth serve over a bed of lettuce.