CSA Week 18 Recipes

This week we included a fermented summer squash recipe which has really great flavor. Usually lacto-fermentation is associated with cabbage in the form of sauerkraut, but almost anything can be fermented to create a tangy flavor, including eggplant, radishes, and tomatoes. So if you find yourself with extra veggies, give fermentation a try!


 Fried Onions and Green BeansBruschettaHerb de Provence Roasted Chicken and Winter SquashBaba GhanoushFermented Summer Squash

heirloom tomatoes

  2 tomatoes 

cherry tomatoes

  1 pint   


   1 eggplant  

summer squash

    1 squash 

festival squash

  1 squash   

white onions

1/2 onion     1/2 onion

sweet peppers

     2 peppers

herb de Provence mix

   1/2 mix, finely chopped  

Italian dried beans

 1 quart    



sweet basil

  1 bunch   

mixed radishes

     1 bunch

coriander berries

    1 tsp (1/2 bunch) 1 tsp (1/2 bunch)


1 egg     


1/2 cup    


 1 cup    


1 tsp    

Canola oil

 2 cups    

Olive Oil

 1/4 cup2 tbsp2 tbsp 

Balsamic vinegar

 2 tsp   

French baguette

 3 baguette slices   


   2 tbsp  


 2 cloves   2 cloves


     2 tbsp


   1/4 tsp 1/4 tsp

lemon juice

   1 tbsp  



Fried Onions and Green Beans

fried-onions-and-green-beansHeat 1/4 to 1/2 inch of oil in a skillet on medium to medium low heat.

Prepare your wet and dry ingredients in separate bowls. For the wet ingredients, mix 1 egg with 1/2 cup of milk. For the dry ingredients, mix 1 cup flour, 2 tbsp herb de Provence mix, 1 tsp paprika, 1 tsp salt, and 1 tsp pepper.

Wash and slice beans and onions. Drench vegetables in wet mix then dry mix, and carefully place in the oil. Fry until lightly brown, drain and enjoy!








Dice all of the tomatoes into small cubes, and add to a mixing bowl. Add 1/4 cup olive oil, 2 cloves of garlic, 1 tsp salt, 1/2 tsp pepper, 1 bunch of basil, and 2 tsp balsamic vinegar. Mix everything together.
Serve on top of a baguette that has been cut on an angle lightly brushed with olive oil and toasted.




 Herb de Provence Roasted Chicken and Festival Squash 


Preheat oven to 375.

To prepare the chicken: pat chicken dry with a paper towel. rub chicken with 3 tbsp olive oil. Coat chicken generously with salt, pepper, and herb de provence.

To prepare the squash: Microwave squash for 1 minute. Cut the skin off of the squash, and dice it into 1/2 inch cubes. drizzle with 2 tbsp olive oil, 2 tbsp honey, salt, pepper, and herb de Provence mix. 

Place everything in a cast iron skillet and cook for 1 hour. Turn the oven up to 425 and cook for an additional 25 minutes.






Baba Ghanoush 


Prick the eggplant with a fork until the surface is covered. Lightly coat the skin with olive oil. Broil eggplant in oven for 20-30 minutes, rotating the eggplant a quarter turn about every 5 minutes. Once the skin has blackened and the eggplant in slightly shrunken remove from oven.

When cool enough to handle scoop the eggplant flesh into a food processor, discarding the skin. Add 1 tbsp of lemon juice, 2 tbsp of olive oil, 1 clove of garlic, 1/4 tsp of salt, 1/4 tsp of cumin, and 2 tsp of crushed coriander berries. Process until desired texture is achieved, then serve with pita or tortilla chips. 





Fermented Summer Squash


Shred 1 summer squash, 1 daikon radish, and 1 cherry radish. Dice 1 yellow horn pepper. Slice half a white onion into thin strips. Finely dice 1 cloves of garlic. Mix chopped vegetables with 2 tbsp of salt and 1 tsp of coriander berries in a large bowl. Transfer the mix to a canning jar or an upright glass container with a narrow headspace. Add enough water to the jar to cover the vegetable mixture, then cover jar with a lid. Sit on countertop to ferment for several days, burping the jar (allowing the gas buildup to escape) each day, until the desired level of tanginess is achieved,