2025 CSA Week 23 Recipes

Roasted Tomatillo and Tomato Salsa

Take all of the tomatillos out of their husk. Place them on a baking sheet and broil for 5 minutes turning as they char. Add 1/2 of the tomatoes to the baking sheet. Also on the baking sheet 1 jalapeno, halved and with the seeds removed if you wish, and 1 bell pepper halved with the stem and seeds removed. broil for another 5 minutes and continue to turn everything as it chars. Remove from the oven and allow to cool. Add everything on the baking sheet to a blender, along with 1 clove of garlic, 2 Tbsp cilantro, 1/2 onion, 1 tbsp red wine vinegar, and the juice of 1 lime. Pulse until desired texture. Serve with chips.

Red onion and parsley salad with wheat berries

Toast 1 cup wheat berries before cooking. To do this, spread the wheat berries out on a baking sheet and toast in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until golden brown. Then boil wheat berries in water for 20-30 minutes, until tender.

While the wheat berries are cooking, chop the 1/2 cup red onion and 1/4 cup parsley.

In a small bowl, whisk together the 1/4 cup tahini, 1/4 cup olive oil, 2 Tbsp lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper.

Once the wheat berries are cooked, let them cool slightly. In a large bowl, combine the wheat berries, red onion, parsley, and tahini dressing and 4 oz of feta cheese.

Toss to coat. Serve immediately or store in the refrigerator for later.

Beet and zucchini Frittata

Preheat the oven to 350F.

Rinse and lightly peel 1 bunch of beets, setting greens aside, and shred the beet roots. Chop the zucchini, finely chop 1-2 green onions, including greens, and mince 2 cloves of garlic. Shred 1 cup of cheese. Crack 12 eggs into a bowl, then lightly stir.

In a large cast iron skillet, heat 3 Tbsp for oil and sauté the beet roots and zucchini, green onion, and garlic for 3-5 minutes, until tender. Add eggs, then cheese, to pan and stir to combine, working eggs along edges.

Add to oven and bake for 15-20 minutes, until center is cooked through enough a fork comes out clean

hummus with carrots

Add 1 can (15 ounces) chickpeas, drained and rinsed, 1/3 cup tahini, 1/4 cup lemon juice, 1/4 cup water, 1 clove garlic, minced, 1/2 teaspoon salt, 1/4 teaspoon ground cumin, 1/4 cup olive oil to a food processor or blender and blend until smooth. Taste and adjust the seasonings as needed. Serve with carrots.

Pickled Sweet Peppers and Onions

In a large pot, make the brine. Place 2 Tbsp salt, 3 cups apple cider vinegar, 1/2 cup white vinegar, 2 cup water, 3 cups sugar, 3 cloves of garlic whole, a pinch of turmeric, 1/2 tsp peppercorns, 1/4 tsp mustard seed, and 1/4 tsp celery seed. in a large pan and bring to a boil over medium to high heat. Once the brine is boiling make sure everything is mixed, turn off and let cool for a bit.

Remove the seeds from the sweet peppers, and cut all the sweet peppers in halves or fourths. Slice 1 large onion.

Sterilize your jars in a 16-quart canning pot. Place the sliced peppers and onions into the jars. Press down to compact and make sure you have plenty of peppers and onions in each jar, as they will rise up to the surface during the processing.

Using a wide-mouth funnel, ladle hot pickling brine over top of the peppers and onions, leaving ½-inch headspace. Remove any air bubbles. Wipe the rim with a clean, damp paper towel. Center the lid on the jar. Apply the band until the fit is fingertip tight.

Place the jars in a water bath and process for 15 minutes, adjusting for altitude. Remove from the water bath. Allow to cool completely on the counter for 24 hours. For the best flavor, let stand for 3 to 4 weeks before enjoying. Store the jars in a cool, dry place for up to 1 year. Once opened, store in the refrigerator.