2023 CSA Week 2 Recipes

beet green risotto with green onions

Heat 1 Tbsp olive oil in a large saucepan over medium heat. Add 1/2 cup chopped green onion (whites) and 1/2 cup chopped green onion (greens) and cook until softened, about 5 minutes.

Add 1 1/2 cups rice and cook, stirring constantly, for 1 minute. Add 1/2 cup dry white wine and cook, stirring constantly, until the wine is absorbed.

Heat 6 cups of chicken or vegetable stock over low heat. Add 1 cup of the hot stock and cook, stirring constantly, until the stock is absorbed. Continue adding the broth, 1 cup at a time, 6 cups total, stirring constantly, until the rice is cooked through and the risotto is creamy, about 20 minutes total. Stir in 1/2 cup grated Parmesan cheese, 1/4 cup finely chopped parsley, salt, and pepper.

Stir in 1/2 of the beet greens, washed and cut, about 4 cups, and cook until wilted, about 2 minutes. Serve immediately.

Pickled white onion and beets

We made ours with white beets because we had some left over from the market. This recipe will be even better with the chioggia beets in the share. When you eat all of the pickles, boil some eggs and let them sit in the brine for a couple of days.

Rinse and peel the beet roots and boil them until tender, about 20 minutes. Drain, reserving 1.5 cup beet water. Cut the beets into thin slices, then set aside.

Thinly slice all of the white onion bulbs, and the center stems, first breaking green leaves off of the center stem.

To make brine combine 1.5 cup white vinegar, 1.5 cup beet water, 3/4 cup maple syrup or sugar, and 3 Tbsp salt.

Place beets and onions in 1 (or 2 depending on volume) quart glass jars. 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, 1/2 cup tomato sauce, 1/4 cup minced onion (finely).

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 Green Soup with Kielbasa

Heat 1 Tbsp olive oil in a large pot over medium heat. Add 1/2 lb kielbasa and cook until browned, about 5 minutes.

Add the white onions chopped, 2 cloves garlic minced, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp pepper and cook until softened, about 5 minutes more.

Add 6 cups of chicken broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.

Add 1/2 the beet greens washed and chopped and cook until wilted, about 2 minutes.

Optional: stir in 1/2 cup heavy cream and 1/4 cup Parmesan cheese. Serve hot.