2024 CSA Week 1 Recipes

Leek, Spinach, Beet Frittata

Preheat the oven to 350F.

Rinse and lightly peel 1/2 bunch of beets, setting greens aside, and shred the beet roots. Roughly chop the leeks including greens, and mince 1 Tbsp 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, garlic, and leeks for 3-5 minutes, until tender. Add spinach and cook another 1 to 2 minutes until wilted, 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.

Collard stir fry

Chop the collards and three green onions. Chop 1 lb of pork (fillet, loin and leg) into bite sized pieces.

To make sauce combine: 1/2 cup soy sauce, 1/4 cup honey, 1 Tbsp minced ginger, 2 cloves minced garlic, 3 Tbsp ketchup, and 2 tsp sesame oil.

Heat a wok and cook pork in 3 Tbsp oil. Remove pork and set aside Cook onions, and cabbage until wilted add back the pork and sauce. Simmer until the sauce is thick. Serve over rice.

Beet and Potato Hash with Green Onions

Shred 1/2 bunch of beets, and 3 medium potatoes. Squeeze out the potatoes.

Mix shredded vegetables together in a mixing bowl by hand.

Add 3 Tbsp butter to a large skillet over medium high heat. Spoon about 1/2 cup of shredded vegetables into skillet, then flatten to form a patty. Cook until brown on both sides

kale and Apple salad with Honey Lemon Dressing

To make dressing combine 4 Tbsp lemon juice, 2 Tbsp extra virgin olive oil, 1 Tbsp honey, 1/2 tsp salt, 1/4 tsp black pepper.

Chop apples into bit sized pieces, add to a bed of kale that has been chopped and massaged. Pour dressing and serve

Cabbage Egg Drop Soup

Heat 1 Tbsp olive oil in a large stockpot over medium-high heat.  Add 1 small onion and sauté for 5 minutes, stirring occasionally, until softened.  Add 3 cloves of garlic minced and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Add 1/2 the collards chopped and 8 cups chicken stock ingredients. Add 1 tsp ground ginger, 1/4 tsp pepper and stir to combine.  Continue cooking until the mixture reaches a simmer. Simmer. Reduce heat to medium, in order to maintain the simmer.  Cover and simmer for 10 minutes, until the  collards has completely softened.

Make the egg ribbons. Remove the lid. Then, while the soup is still simmering, use one hand to continuously stir the soup round and round, creating a “whirlpool”-type motion, while you use your other hand to slowly drizzle in 3 whisked eggs. The eggs will cook instantly in the hot broth, creating pretty egg ribbons.

Season. Stir in the 2 tsp sesame oil until completely combined. Then give the soup a taste and season with salt, as needed, plus any extra sesame oil, white pepper or ginger that you think it might need. Serve. Serve warm, garnished with green onions if desired.