2021 CSA Week 12 Recipes

We’ve been in a good rhythym recently of harvesting, transplanting, weeding, repeat. This week we included a tasty endive soup recipe below. Endive is a sturdier green than lettuce which makes it perfect for soup because it keeps its structure when cooked. It’s also highly nutritious and mildly flavored, which allows it to blend well with other flavors in a vegetable medley soup. Tasty additions to the recipe below could include sweet corn, zucchini, rice, and chicken or pork, or more tomatoes. We also recommend using the carrot greens in a pesto or chimichurri sauce. The slight bitterness of the greens pairs really well with the sweetness and acidity of tomatoes, so they go well together on a flat bread, pizza, or a pasta dish. We’ll now be including a different winter squash nearly every week for the next few months, which will bring new flavors and textures to our vegetable rotation. We hope you enjoy!
 

2020-csa-week-20-share

 
 cucumber & zucchini salad with creamy dillbacon arugula heirloom tomato sandwich

sauteed delicata with honey

roasted peppers and tomatoes flatbread with carrot top pestoendive and white bean soup

celery

    stems

tomatoes, heirlooms

 almost all  1/4 cup

tomatoes, cherry

   all 

pepper, banana

   all 

delicata

  all  

zucchini/summer squash

     

cucumber

     

carrots

   1 cup of topsall

endive, broadleaf

     

arugula

 all   

dill

1 Tbsp    

sour cream

1/2 cup    

white vinegar

1 Tbsp    

honey

1 tsp 1 Tbsp  

garlic powder

1/4 tsp    

bacon

 4 strips   

mayonnaise

 1 Tbsp   

bread

 2 to 4 slices   

oil

  2 Tbsp  

yeast

   1 tsp 

sugar

   1 tsp 

flour

   2 cups 

olive oil

   1/2 cup + 2 Tbsp2 Tbsp

walnuts

   1/4 cup 

parmesan cheese

   1/4 cup 

garlic

   2 clove1 clove

fresh mozzarella cheese

   8 oz 

onion

    1/2 cup

white beans

    1 cup

chicken stock

    3 quarts

lemon juice

    2 Tbsp

Parmesan cheese

    2 Tbsp

 

 

Recipes

 

cucumber & zucchini salad with creamy dill or cilantro dressing

Combine ½ cup. sour cream, 1 Tbsp. white vinegar, 1 Tbsp. minced fresh dill, 1 tsp. honey, ½ tsp. salt, and ¼ tsp. garlic powder. Stir until combined.

Add all the cucumbers and summer squash thinly sliced. Stir to combine; cover and chill for at least 2 hours.

 

 

 

 

 

 

 

 

 

bacon arugula heirloom tomato sandwich

Cook 2 to 3 strips of bacon. Rinse arugula, and chop tomato. Assemble sandwich on fresh bread with arugula bacon lettuce and mayonnaise. Enjoy

 

 

 

 

 

 

 


sauteed delicata with honey

Cut the delicata squash in half. Scoop out the seeds and cut into 1 inch pieces. You do not need to peel this squash. Toss with 2 Tbsp oil. Cook in a cast iron skillet over medium heat until brown and tender. Remove from heat and toss with 1 Tbsp honey salt and pepper.

 

 

 

 

 

 

 

roasted peppers and tomatoes flatbread with carrot top pesto

To make flatbread combine 1 teaspoon active dry or instant yeast
1 teaspoon granulated sugar, 3/4 cup warm water, 2 cups flour, 1 Tbsp olive oil, 1 teaspoon salt. Mix until a dough forms, and let rise for 30 minutes. knead on a floured surface until the dough looks smooth. Place in a bowl coated with olive oil cover and let rise for another 30 minutes. 
 
to make pesto: In a blender combine 1 cup chopped carrot tops, 1/2 cup olive oil, 1/4 cup chopped walnuts, 1/4 cup parmesan cheese, 1 clove of garlic, salt, and pepper. Blend until smooth, add water 1 Tbsp at a time if needed.
 
Remove seeds and chop pepper. Toss with 1 Tbsp oil, 1 clove of garlic, salt and pepper. Roast at 450 until they get some color. Set aside.
 
form flatbread into 2 oval shaped pizzas. Drizzel with olive oil and bake for 10 minutes. Remove from the oven. Add fresh mozzarella cheese the roasted peppers, and the cherry tomatoes cut in half. Bake until the cheese is melted. Drizzle with carrot top pesto.

 

 

 

 

 

 

endive and white bean soup

Chop carrot roots and celery stems into bit sized pieces, about 1/2-3/4 cup of each. Dice a half cup of onions. Heat 2 Tbsp oil over medium heat. Cook carrots, celery and onions until fragrant, about 3 to 5 minutes. Add 1 clove of garlic minced, and cook for another minute. Add 1/4 cup diced tomatoes, about 2 small, 1/4 cup of the celery greens, and 1.5 cup cooked white beans, the equivalent of 1 16 oz pre-cooked can or 1 cup dry. Stir to combine. Add 3 quarts of chicken stock, bring to a boil, add all of the endive, roughly chopped. Reduce to a simmer and cook for another 15 to 25 minutes. Finish with the 2 Tbsp lemon juice, and serve with crunchy bread and 1-2 Tbsp Parmesan cheese.