2025 CSA Week 6 Recipes

Fresh Bean Salad with Tomatoes and Celery

chop 1lb of green beans into 1 inch sections. Chop 5-8 cocktail tomatoes into eighths, and very finely dice 1/3 bunch of celery greens and stems. Combine all ingredients.

In a separate bowl combine 1/4 cup of olive oil, 2 tbsp of balsamic vinegar, and 2 tbsp of half and half. Finely chop 1 tbsp of basil and add to the dressing mix. Add 1/2 tsp of salt, and stir to combine. Dress salad and serve, or allow to marinate for several hours to allow flavors to blend.

Oregano and Pistachio Pesto over Farro

Remove 1 bunch of oregano from the stems and add to a blender or food processor. Add 1/2 cup of roasted pistachios, 1 anchovy (or just 1 tsp of salt), 2 tbsp of lemon juice (about the juice of 1 lemon or 1/2 1 large lemon), and 1/4 tsp of ground black pepper. Blend ingredients, then stream 1/2 cup of olive oil into mixture and continue blending until mixture is consistent. Mix into a bed of cooked grains, such as farro, quinoa, or rice.

garlic scape pizza Pizza with Caramelized Onion

To make quick pizza dough combine 2 1/2 cup bread flour, 1/2 tsp salt, 1 tsp sugar, 1 cup water, 2 Tbsp olive oil, 2 1/4 tsp active dry yeast. Mix dough and allow to rise for 30 minutes.

Chop all the garlic scapes. Chop all the red onions into strips. Add 1 Tbsp cooking oil to a skillet, then add onion and garlic scapes and saute until caramelized and fragrant, then set aside.

After the dough has risen, punch dough down, then form into a round or square pizza dough, and spread over an oiled cooking sheet or pizza stone. Top pizza crust with a thin layer of pizza sauce, then add a thin layer of mozzarella cheese. Add a thin sprinkling of Parmesan cheese along the perimeter of the crust. Arrange caramelized onions evenly across the pizza.

Bake in a 450F oven for 20 minutes, or until the crust becomes golden brown.

kinda caesar salad with romaine

To make Caesar Dressing- combine 2 oz grated Parmesan, 1 tsp garlic minced, 1 tbsp Dijon mustard, 1 1/2 tsp white wine vinegar, 1 1/2 tsp Worcestershire sauce, 6 tbsp olive oil, 1/2 cup mayonnaise, 1 tsp salt, 1/2 tsp pepper.

To make croutons- toast 1 baguette. Cut into 1/2 inch cubes, then toss with olive oil and toast in the oven at 375F for 5 minutes.

Rinse and chop lettuce top with croutons, and mix with dressing.

pickled beets

Rinse beets, cut off the ends and boil them until tender. Drain, reserving 1/2 cup beet water. Peel the beets, cut in half, then cut into half inch pieces, set aside.

To make brine combine 1 pint white vinegar, 1/2 cup beet water, 1/2 cup maple syrup, and 1 tsp salt.

Place beets in a 1 quart glass jar. Pour brine over vegetables, then allow to pickle in the refrigerator for 1 week before enjoying.