CSA Week 20 Recipes

We have more delicious fall vegetables for you this week. There are two soups included in this weeks recipes that are perfect as the weather finally begins to cool off again. The produce is abundent this time of year and the vegetables have wounderful flavor. We hope you enjoy all of the delicious recipes we have for you this week made from all of these wonderful fall crops.


 Creamy ColeslawPepronataCreamy Potato and Squash SoupTomato Kale and Celery SoupRoasted Applesand Walnuts

Bell Pepper


Hot Peppers




Festival Squash

   1 squash  






   1 tsp  1 tsp




 1/4 bunch    


 1 head    






  2 cloves 2 cloves  


1/2 cup    


1/4 cup    


2 Tbsp    


1 Tbsp    


1 Tbsp1/2 onion 1/2 onion 

Olive Oil

  1/4 cup   

Bay Leaves

 2 leaves   

Tomato Paste

 1 Tbsp   

White Wine

 1/2 cup   

Balsamic Vinegar

 1 Tbsp   

Chicken Stock

  4 cups  

Heavy Cream

    1/2 cup 


     4 Tbsp

Brown Sugar

     1/4  cup


    1/2 cup



Creamy Coleslaw

creamy-coleslawChop up one head of cabbage, shred 1 carrot, chop 1/4 of the celery, chop 1 jalepeno, and add to a large mixing bowl. In separate bowl combine 1/2 cup mayonnaise, 1/4 cup vinegar, 2 Tbsp sugar, 1 Tbsp mustard, 1 tbsp finely diced onion. mix well, and salt and pepper to taste.

Dress to desired amount and serve cold.








Heat 1/4 cup olive oil in a large skillet. Add 1/2 onion diced, 2 cloves minced garlic, and 2 bay leaves. Cook until the onion is soft, about 6 minutes. Add 1 tbsp tomato paste, 1 1/2 tsp salt, and 1 tsp pepper. Cook about 5 minutes until tomato paste turns brick red. Add the three sweet peppers included in your share and however many hot peppers you would like all diced and cook another 10 minutes until peppers begin to soften. Add 1/2 cup white wine, and 1/2 cup water, reduce heat to medium-low. Let simmer another 30 minutes uncovered. Increase heat and continue cooking another 20 to 30 minutes until most of the liquid has evaporated. Remove the bay leaves, and stir in 1 tsp balsamic vinegar, a few tbsp of chopped fresh basil, and 1-2 tbsp of chopped celery greens. Season with salt and pepper. Serve on toasted bread. 




 Creamy Potato and Squash Soup 


Heat 2 Tbsp olive oil over medium heat. Add 1/2 diced onion, and 2 cloves of garlic sautee untill onions are translucent about 5 minutes. Add 4 cups chicken stock, 1 whole squash peeled and chopped, and all of the potatoes chopped add water to cover if nesessary bring to a boil, and cook until potatoes and squash are soft about 25 minutes. Transfer to blender and blend until smooth. Add 1/4 bunch of celery and blend more. Serve hot with fresh bread







Tomato Kale and Celery Soup 


Cut all of the tomatoes into lage chunks and arrange the on a baking sheet with a rim. drizzel with olive oil salt and pepper. place under broiler for 5 to 10 minutes or until toatoes begin to char. remove from broiler and simmer in pot for an additional 15 to 20 minutes. Transfer to blender and blend until smooth. Pour back into pot, add up tp 1/2 cup heavy cream, and salt and pepper to taste. Add in chopped celery and Kale cut into 1/4 inch ribbons. Simmer an adition 5 minutes until kale is soft. Garnish with shedded parmesan.





Roasted Apples and Walnuts


Preheat oven to 450. Carve out a large cavety in each apple with a knife and set aside. Tom make filling combine 4 Tbsp butter, 1/4 cup brown sugar, 1/2 cup walnuts, and Mix. Place apples in a baking dish and fill the cavety with filling. bake for about 20 minutes or until apples are soft. Serve alone or with a scoop of ice cream.