CSA Week 11 Recipes

We have lots of tasty summer vegetables included in the share this week. The recipes don't use a lot of ingredients that aren't in your bag. Since we are in the heart of grilling season we used the grill for most of the meals. The corn didn't get as big as we would have liked but it is very delicious. The corn in your shares were picked that morning which helps retain nutrient content and makes the corn extra sweet. It's best to eat corn as soon as you can after it is picked. We included two ways to grill the corn. We recommend grilling corn instead of boiling it. When you boil corn you loose all of its water soluble nutrients. We hope you enjoy these summertime recipes!


 Thai cucumber salad with peanutsGrilled Cabbage with Spicy Lime DressingSauteed Swiss chard with celery and black beansGrilled Sweet corn with Spicy Lime DressingJalapeno Turnip Kraut

Swiss chard

1 bunch   


2 cucumbers     


 all lettuce    


     all turnips

Sweet corn

    all corn 


  all cabbage   

Coriander berries

 1 tbsp    1/4 of bunch or 2 tsp


  1 bunch   

Jalapeno pepper

 1 peppers    2 peppers


  1/2 onion   1/2 onion

Red scallions

 1 bunch of scallions    


 1/4 bunch   

Mixed tomatoes

all tomatoes    


 2 cloves  2 cloves  2 clove


 1 tsp 1 tsp 1/2 tsp 1 pinch 1/2 tbsp

Olive Oil

 1/4 cup 1 to 3 tbsp 2 tbsp 1 to 3 tbsp 

Lime Juice, juice of 3 limes

 1/4 cup    


 1 tsp    

 Fish Sauce

 1 tsp    

 Red Peanuts

 1/2 cup    


  1/2 tsp   

 Black Beans

   1 cup  


   1 tbsp 



Thai Cucumber Salad with Peanuts

thai-cucumber-salad-with-peanutsSpicy Jalapeno Sauce:

Toast 1 tbsp of coriander berries in a small skillet over low heat, stirring constantly to prevent burning, for 5-10 minutes, or until they are highly aromatic. Grind the berries with the back of a spoon, or in a spice grinder. Combine the berries to a blender with 2 cloves of garlic, 2 seeded jalapeno peppers, 1/4 cup of lime juice (about 3 limes), 1/4 cup of olive oil, 1 tsp of salt, 1 tsp of sugar, and 1 tsp of fish sauce. Blend until smooth.

To make cucumber salad:

Remove half to all of the skin of 2 cucumbers. Quarter cucumbers, then dice. Thinly slice one head of red leaf lettuce. Finely dice red onion and dice ½ cup of mixed tomatoes. Add half of spicy jalapeno sauce, and toss all ingredients to combine. Toast ½ cup of red peanuts in a pan over low heat, stirring frequently, until they are toasted through, about 10 minutes. Add to salad. Dress salad with jalapeno sauce and serve.







Grilled Corn with Spicy Lime Dressing


We tried grilling the corn two different ways. We both liked the corn that was placed right on the grill the best but we will include both methods in this blog.
Method 1:
Remove corn from husk and remove silk, and cut in half. Coat the exposed surfaces with a thin layer of olive oil, then sprinkle with salt and pepper. Grill over medium heat for several minutes, rotating frequently, and remove from heat once char marks develop over surface. Drizzle 1-2 tbsp of spicy jalapeno sauce over corn and serve.
 Method 2:
Remove corn from husk and remove silk and cut in half. place corn on a large piece of aluminum foil. Add one slice of butter to each section of corn. fold foil into pouch and poke holes to vent. Cook on the grill for 20 - 30 minutes or until corn is tender. Drizzle 1-2 tbsp of spicy jalapeno sauce over corn and serve.




Grilled Cabbage with Spicy Lime Dressing


Remove outer leaves of cabbage head. Cut heat into quarters from the base so a portion of the core is in each piece, and then eighths if head is extra large. place cabbage on a large piece of aluminum foil. Coat the exposed surfaces with a thin layer of olive oil, then sprinkle with salt and pepper. fold foil into a pouch and poke holes to vent. Grill over medium heat for 15-25 minutes, or until all of cabbage is tender. Drizzle 1-2 tbsp of spicy jalapeno sauce over cabbage and serve.





Sauteed Swiss Chard with Celery and Black Beans


Soak 1 cup of black beans overnight. Rinse, then cook for about 50 minutes, or until tender. Thinly chop 1 bunch of Swiss chard and 1/4th bunch of celery. Finely dice ½ white onion and saute in 2 tbsp of olive oil. Crush 2 cloves of garlic and add to saute pan. Saute for about 5 minutes, then add chopped Swiss chard and celery, ½ tsp of salt, and ½ cup of water. Add 1 bunch of finely chopped chives. Add cooked black beans. Stir to combine. Cook until all greens have wilted.








Jalapeno Turnip Kraut


Shred turnip roots and add to mixing bowl. Remove the seeds from 2 jalapeno pepper (optional), then finely dice pepper and add to turnips. Chop 1/2 white onion, and finely dice 2 cloves of garlic and add to mixture. Add 1-2 tsp of coriander seeds, and 1 1/2 tbsp of salt and mix ingredients. Pour mixture into a 1 quart glass jar, then add enough water to cover the mixture. Push all ingredients below water line in jar, then add lid. Allow mixture to lacto-ferment for several days on the countertop. Each day remove the lid and allow any air trapped in mixture to escape. When the kraut has reached your desired level of tanginess, place in refrigerator.

Serve with grilled kilbasi