2021 CSA Week 13 Recipes

We’re almost at the midway point in our season. Though we love spring vegetables and leafy greens, we always enjoy the second half of the season a little more than the first because there are so many more fruiting crops, from winter squash to summer squash, and all the fruiting crops of summer peak throughout August and September. This week’s share has some great vegetables for sauteeing, which are also delicious fermented. Any excess summer vegetables can be fermented or pickled to be enjoyed during the cooler months. We’re always working on the crops one season ahead so we’ve been filling our fields with cool weather loving plants including cabbages, lettuces, kales, beets, carrots, radishes, green onions, and more. We’ve done our best job yet at keeping the weed pressure managable over our acre of production space, which has made flipping the beds between crops a quick process. Thank you to all our members who have been eating through the seasons with us the past 13 weeks! Have a great week!
 

2020-csa-week-20-share

 
 sauteed Chinese cabbageroasted kabocha with sausage

chicken fajitas with pico de gallo

golden Pickled Beets and ZucchiniHeritage Sweet Salad Dressing

cabbage, Chinese

all    

tomatoes

  6  

pepper, bell green

  all  

kabocha

 all   

zucchini/summer squash

   all 

beets

   all 

lettuce mix

    all

cilantro

  1/4 cup  

jalapeno

  1/2  

ginger

1 inch cube    

garlic

1 clove 1 clove  

white onion

1/2 1/2 1/4 cup

oil

2 Tbsp2 Tbsp2 Tbsp  

soy sauce

3 Tbsp    

rice wine vinegar

1 Tbsp    

red pepper flakes

dash    

maple sausage

 1 lb   

chili powder

  1/2 Tbsp  

ground cumin

  1/2 Tbsp + 1 pinch  

garlic powder

  1 tsp  

paprika

  1/2 tsp 1/2 tsp

oregano

  1/2 tsp  

chicken breasts

  2  

lime juice

  1 lime  

sour cream

  1/4 cup  

red onion

  1/2  

white vinegar

   1 pint1/4 cup

maple syrup

   1/2 cup 

honey

    1/4 cup

Celery Seed

    1/2 tsp

tomato sauce

    4 oz

 

 

Recipes

 

sauteed Chinese cabbage

Cut Chinese cabbage greens into 1 inch ribbons. Mince 1 inch cube of ginger, and 1 clove of garlic, and 1/2 white onion. In a large wok or skillet heat 2 tbsp of a high flashpoint oil, such as canola oil, peanut oil, or pork lard, over high heat. Add onion and ginger and saute for 30 seconds, then add ginger and saute for another 30 seconds. Add ribboned greens to wok as well as 3 tbsp soy sauce, 1 tbsp rice wine vinegar, adding more as necessary in the same 3:1 ratio, and a dash of red pepper flakes. Saute all ingredients for 2-3 minutes over high heat, then remove from the wok and serve immediately. Pairs well as a side to pork. 

 

 

 

 

 

 

 

 

 

roasted kabocha with sausage

Slice kabocha squash in half scoop out seeds and place on a rimmed baking dish. Fill the cavity with a firmly pressed ball of maple sausage and drizzle with oil and . roast in the oven at 400 for 20 to 30 minutes or until squash is soft and sausage is cooked through.

 

 

 

 

 

 

 


chicken fajitas with pico de gallo

To make homemade fajita seasoning combine 1/2 Tbsp chili powder, 1/2 Tbsp ground cumin, 1 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper.
Generously coat two chicken breasts with fajita seasoning.
Cut 1/2 white onion into thin strips, and thinly slice 1 bell pepper.
Heat 2 Tbsp cooking oil over medium high heat. Add chicken breasts and cook for 3-5 minutes on each side, until browned and chicken is cooked through.
 
When bell peppers are done sauteeing, slice the chicken breast into strips. Add the chicken back into the skillet, add a squeeze of fresh lime juice, and stir everything together.
 
Serve with fresh pico de gallo, and sour cream.
To make pico de gallo- dice 6 medium tomatoes, mince 1/2 red onion, mince 1 clove garlic, and mince 1/2 jalapeno, with seeds removed. Finely chop 1/4 cup cilantro. Combine all ingredients with the juice of 1/2 lime, 1 pinch cumin, and salt and pepper to taste.

 

 

 

 

 

 

 

golden Pickled Beets and Zucchini

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.

Slice zucchini into 1/4 to 1/2 inch thick coins. 

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

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

 

 

 

 

 

 

Heritage Sweet Salad Dressing

to make dressing combine: 1/4 cup honey, 1/4 cup white vinegar, 1/2 teaspoon Celery Seed, 1/2 teaspoon Paprika, 1/2 teaspoon Salt, 4 ounces tomato sauce, 1/4 cup minced onion (finely)