2026 CSA Week 12 Recipes

Kale Pesto

Combine all of the kale cut into small ribbons, about 3-4 cups, in a blender with 1/2 cup olive oil, 1/4 cup Parmesan cheese, 1/4 cup chopped walnuts, 1 minced clove of garlic, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth. You might have to add a couple of tablespoons of water to help it loosen up.

Fresh Tomato & Corn Salsa

Dice all of the tomatoes. Dice 1 sweet pepper. Dice 1/2 jalapeno pepper, or 1 whole pepper for very hot salsa. Dice 1 red onion. Cut the kernels off 2 ears of corn (optional- grill corn beforehand for more flavor). Combine chopped tomatoes, peppers, red onion, jalapeno, and corn in a serving bowl. Add 2 tbsp apple cider vinegar, 1 Tbsp balsamic vinegar, 1 tsp salt, 1/2 tsp ground black pepper, and 1/2 tsp cumin. Allow salsa juices to meld for at least 30 minutes before serving for improved flavor.

Garlic Parmesan Zucchini

Cut zucchini into half coins along the length of the fruit. Toss zucchini with 2 Tbsp olive oil, salt, pepper, and 1/4 cup grated Parmesan cheese. Bake in the oven at 350F for 30 minutes until tender.

Beet & Potato Hash

Skin the beets and shred them. Shred 1 lb of potatoes and squeeze out liquid. Heat a thin layer of oil in a cast iron skillet on medium heat. Add 1 clove of garlic diced to oil. Cook for 1 minute. Mix the beets and potatoes together and add to the pan either in small dollops or fill the pan. Cook for about 5 minutes or until the edges start to get crispy. Sprinkle the top with oil flip and cook for an additional 5 minutes. Pat dry with a paper towel sprinkle with salt and enjoy.

Tomatillo Soup

Dice 1 red onion, 2 green onions,1 bell pepper, and 1 pint of tomatillos. Mince 2 cloves of garlic, and 1/2 -1 thai chili pepper. Finely chop 2 tbsp parsley.

In a deep stock pot bring 2 tbsp cooking oil to medium high heat and add onions, peppers, and garlic. Saute for 3-5 minutes until tender, then add tomatillos, 1 tsp salt, and 2 tsp cumin. Saute for another 3-5 minutes. Add 1 quart of chicken stock and 1 skinned chicken hind quarter, to be shredded once cooked through, or 1 lb diced chicken breast. Add parsley. Bring soup up to a boil, then reduce heat and simmer for 30-45 minutes. Serve with a dollop of sour cream.