2019 CSA Week 21 Recipes

Fall is finally here. Even though the weather is a bit colder we have plenty of wonderful veggies for the rest of the year. The cold weather will make the leafy greens produce more sugar and taste even more delicious than they already do. We have some big projects coming up on the farm. There are a few more crops to transplant and then we will be installing hoops and covering a large portion of the garden, about 1/3rd of an acre, in greenhoiuse film and row cover. We plan to keep many cold-tolerant crops going throughout the winter months. Check our instagram and facebook this winter to see what winter markets we will be attending. 


 Salad with Dill DressingPickled VegetablesCurried Okra and Tomatoes Cilantro Green Onion Sauce over Grilled Chicken and RiceSwiss Chard and Chicken Soup


 1/2 bunch, stems only  1/2 bunch, mostly leaves

Roma tomatoes

  1 quart  


 1/4 lb, half bag1/4 lb, half bag  

Green Onions

 1-2 green onions3 green onions3 green onions3 green onions

Bell Peppers

 1-2 peppers  2 bell peppers

Swiss chard

 1/2 bunch, stems only  1/2 bunch, mostly leaves

Salad mix

1/2 bag, about 3 oz    


   2 oz 

Hot pepper

  1/2 hot pepper 1/2 hot pepper


 1 tbsp   1/4 cup


1/4 cup   1 dollop per serving

sour cream

2 tbsp    


1 clove2 cloves1 clove2 cloves1 clove

white vinegar

3 tbsp2 1/2 cups  1 tbsp


 3/4 cup   

mustard seeds

 1 tsp   

red pepper flakes

 1/2 tsp   

curry powder

  2 tbsp  

white rice

  1 cup1 cup1 cup

cooking oil

  3 tbsp 2 tbsp

olive oil

   1/2 cup 

grilled or roasted chicken breast

   about 1 cup1.5 lb, about 3 cups

lemon juice

   2 tbsp 

Worcestershire sauce

    2 tbsp


    3 carrots

chicken stock

    2 quarts




Salad with Dill Dressing

Dressing: In a bowl combine 1/4 cup mayonnaise, 2 tbsp sour cream, 1 Tbsp finely chopped dill, 3 Tbsp white vinegar, 1 clove minced garlic, salt, and pepper.

Salad: Add mixed salad greens to a serving bowl. Toss with dressing.







Pickled Vegetables

Cut 1 bunch of celery stems, about 1/2 bunch, into 2 inch spears. Chop 1 bunch of Swiss chard stems, about 1/2 bunch, into 2 inch spears. Slice 3-4 okra into 1/2 inch coins. Chop 1-2 bell pepper into matchsticks. Thinly slice 1-2 green onions. Prepare 2 cloves of garlic.

Place 2 quart jars in a stockpot and fill with water, then bring water to a boil to preheat the jars. 

To make brine combine 2 1/2 cups white vinegar, 3 cups water, 3/4 cup sugar, 5 tbsp kosher salt, 1 tsp yellow mustard seeds, and 1/2 tsp dried hot pepper flakes in a stockpot and bring to a boil and stir until mixture is clear, then remove from heat.

Remove jars from water bath and first place one clove of garlic in the bottom of each jar, then add the diced vegetables equally to each jar. Pour the brine over the vegetables, then place jars in refrigerator and allow to pickle for at least 2 days. 








Curried Okra and Tomatoes

Dice 3 green onions and 1 clove of garlic. Dice 1 quart of roma tomatoes. Slice 5-6 okra into 1/2 inch coins. Dice 1/2 hot pepper.

Add 2 tbsp cooking oil to a deep skillet over medium high heat. Add okra and saute for 3-5 minutes until slightly browned, then remove okra and set aside. Add another tbsp cooking oil to the pan and saute diced onions, garlic, and hot pepper for 3-5 minutes. Add diced tomatoes and 2 tbsp curry powder and saute for 5 minutes. Add okra back into pan and cook another 5 minutes. Serve over rice. 










Cilantro Green Onion Sauce over Grilled Chicken and Rice

Grill 1 large chicken breast, seasoned with salt and pepper. To prepare sauce combine equal parts cilantro to green onions- 2 oz cilantro, about 3 green onions with 2/3rds of greens in a blender. Add 2 tbsp lemon juice, 1/2 cup olive oil, 1/2 cup water, 2 cloves garlic, and 2 tsp salt. Add additional water as needed to thin sauce. Serve over grilled chicken breast and white rice. 








Swiss Chard and Chicken Soup

Dice 1/3rd bunch of green onions. Dice 1/2 bunch of celery, mostly greens. Dice 2 bell peppers and 1/2 hot pepper. Mince 1 clove of garlic. Dice 3 carrots, about 2/3 cup. 

Cut Swiss chard leaves into 1/2 inch ribbons. Shred 1.5-2 lb of grilled or roasted chicken. Finely chop 1/4 cup fresh dill. 

In a large Dutch oven add 2 tbsp cooking oil over medium high heat and add diced green onions, celery, carrots, bell peppers, hot pepper, and garlic. Saute for 5-7 minutes until fragrant. Add 2 tbsp Worcestershire sauce and 1 tbsp white vinegar and stir for 1 minute. Add 2 quarts chicken stock and 1 quart of water. Add 2-3 tsp salt, 1/2 tsp ground black pepper. Add 1 cup of rice, bring soup to a boil, then reduce heat and simmer until rice is cook nearly through, about 15 minutes. Add shredded chicken, Swiss chard, and dill. Cook until greens have wilted, about 5 minutes, then serve soup with a dollop of mayonnaise or sour cream.