2026 CSA Week 20 Recipes

Borscht (Beet Soup)

Dice 1/2 cup onions, and 1/2 cup carrots. Finely chop 1/2 cup celery greens. Dice 2 large potatoes and all the beets.

Add 2 Tbsp of olive oil to a large stockpot over medium high heat. Add 1/2 lb ground pork and saute until pork is cooked through. Add the diced onion, carrot, and celery greens, and saute for about 5 minutes.

Chop one small head of cabbage, or 1/2 a large head, about 1-2 cups. Dice 1 lb tomatoes.

Add diced tomatoes, potatoes, and beets to the soup. Add 1-2 tsp salt and 2 bay leaves.

Add enough water to cover all vegetables, about 10-14 cups. Bring soup to a boil, reduce heat and cook for 25-30 minutes, or until potatoes and beets are cooked through. Lightly beat 2 eggs and add to soup. Remove bay leaves, and serve soup with a dollop of sour cream or mayonnaise.

baked feta with cherry tomatoes

Pour 2 tablespoons of the olive oil into an 8- or 9-inch baking dish (or something similar). Add all the cherry tomatoes, 4 cloves garlic thinly sliced, 1 shallots thinly sliced. Sprinkle it with a pinch of sea salt and pepper to taste. Toss to coat. Add the feta. Drizzle with the remaining 2 tablespoons of olive oil. Crack more pepper over top to taste.

Transfer pan to your oven’s middle rack for 20 minutes. After 20 minutes, transfer the pan to the top rack, and switch to your oven’s broiler setting. Broil on high for 5 minutes (or more or less), keeping a close watch the entire time. While the tomatoes broil, heat up some bread.

When the tomatoes are blistered to your liking, remove the pan from the heat. Toss in a handful of basil and stir gently to combine. Serve with slices of warm bread.

Stuffed Banana Peppers

Cut all of the banana peppers in half down the center, then remove the ribs and seeds. Place the peppers facedown in a rimmed baking pan and add 1/4 inch of water. Bake at 400F for 20-30 minutes, or until peppers are tender.

Dice 1/4 cup onion, 1/4 cup celery, and mince 1 clove garlic. Add 1-2 Tbsp cooking oil to a skillet over medium high heat and saute onion, celery, and garlic for 5-7 minutes, until they begin to brown. Add 1/2 lb of Italian sausage and cook until sausage is cooked through, about 5 minutes. Add 1/2 cup quinoa, 1 tsp salt, and 1.5 cup water to the skillet and cook until the quinoa is tender and the water has evaporated, about 8-10 minutes.

Cook 1/3 cup dry black beans in water for about 60 minutes, or until tender. Then drain and rinse. Or use 1/2 can of precooked black beans.

To make stuffing, in a mixing bowl combine 1/2 cup cooked black beans with 1.5 cups of cooked sausage, quinoa, and vegetable mixture. Add 1/2 cup shredded cheddar cheese.

Place cooked banana peppers face up on an oiled baking sheet, then add several heaping spoonfuls of the stuffing to each pepper. Sprinkle an additional thin layer of cheddar cheese or Monterey Jack cheese over the peppers. Bake at 400F for until additional 10-15 minutes, or until the cheese has melted.

Butterkin Squash Soup

Melt 2 Tbsp butter in a large pot, and cook 1 small onion diced,1 celery stalk diced,1/4 cup carrot diced, cook until fragrant about 5 minutes. Then add 2 potatoes diced, and 1 butterkin squash seeded and cubed, cook for an additional 5 minutes. Pour in enough of the chicken stock to cover vegetables, about 1 quart. Bring to a boil. Reduce heat to low, cover pot, and simmer for 40 minutes, or until all vegetables are tender.

Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Salad with Ranch

To make ranch, combine 1/4 cup sour cream, 2 Tbsp greek yogurt, 2 Tbsp white vinegar, 1 tsp dijon mustard, 1 tsp honey, 1 clove of garlic minced, salt and pepper. Serve on a bed of greens.