2024 CSA Week 15 Recipes

Butternut Squash and Black Bean Quesadilla

Cut butternut squash in half, then oil the exposed surface. Roast at 400F for 20-30 minutes, until tender. To assemble quesadilla- oil a large griddle or skillet over medium high heat. Place a 6 to 8 inch flour tortilla flat in the pan, then spread a thin layer of the butternut squash puree. Sprinkle 1/4 cup cheese and 1/4 cup black beans overtop. Add 2 tbsp sauteed onion and jalapeno, then top with 1/4 cup salsa. Add second tortilla, then spread a little oil in the top tortilla surface. Cook for 5 minutes each side, or until as browned and crispy as desired. Transfer to a place and slice into wedges, then serve hot with sour cream, avocado, and lime

Tomato Basil Soup

Dice 1 quart of roma tomatoes. Mince 2 cloves of garlic, and finely chop 1 oz of basil (half bag). Add 1 tbsp olive oil to a deep stock pot over medium high heat and saute garlic for 2-3 minutes. Add diced tomatoes, 1 pint of chicken stock, and salt and pepper to taste. Bring soup to a boil and cook for about 5 minutes. Then reduce heat and simmer for about 15 minutes. Add basil and cook until wilted, then remove from heat and serve with crusty bread, and a sprinkle of freshly grated Parmesan cheese.

Peperonata

Chop 3-5 sweet peppers, large and small, into long strips by first removing the tops and core. Dice 1 large onion and mince 4 cloves of garlic. Dice 1 pint tomatoes, and finely chop 2 tbsp of parsley.

Saute onions in 2 tbsp of olive oil over medium high heat until fragrant, 2-3 minutes. Sprinkle with salt, then add the pepper strips and stir to combine well. Saute for 4-5 minutes, stirring frequently, just until the peppers are slightly tender. Add the garlic and saute another 1-2 minutes. Add 1 tbsp sugar, 1/2 tsp salt, and 1 tbsp dried oregano, and cook for another minute. Add diced tomatoes and parsley, and cook another minute. Remove from heat and add 1/2 tsp black pepper. Squeeze fresh lemon juice over dish just before serving. Serve over crunchy bread. 

Sauerkraut

Rinse, then finely chop cabbage, either removing the core or julienning it. Add the cabbage to a very large bowl, then weigh it. The cabbage needs a 2-3% salt solution/brine in order to lactoferment. Multiply the weight of the cabbage by 2.5%, for example if the cabbage weighs 2lb, then 2lb x .025 = 0.05lb of salt. Thoroughly mix the salt with the cabbage in the bowl and allow cabbage 30-60 minutes to sweat and release some water content, which will serve as the brine. Pack the cabbage/salt mixture into mason jars. 

potato salad

Place 10 unpeeled red potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. You could also rub the potatoes in oil and cook them on the grill. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside. Hard boil 6 eggs, cut into bit sized pieces and set aside

In a bowl, stir together 3/4 cup sour cream, 3/4 cup mayonnaise, 1 Tbsp apple cider vinegar, 1 Tbsp Dijon mustard,1/2 red onion bunch finely chopped, all of the celery finely chopped, about 1/2 cup, and salt and pepper until well mixed.

Place the potatoes and eggs in a large salad bowl, and sprinkle with 1 Tbsp fresh dill finely chopped. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.