2024 CSA Week 4 Recipes

strawberries with whip cream

Whisk 1 cup cream in a chilled glass or metal bowl with an electric mixer until frothy. Add 1 Tbsp confectioners' sugar and 1 tsp vanilla; continue to beat until soft peaks form.

Add to the strawberries and enjoy

salad with ginger dressing

In a blender combine 1/2 cup olive oil, 1/4 cup rice vinegar, 2 tbsp soy sauce, 2 cloves garlic, 2 tbsp fresh ginger, peeled and minced, 1 tbsp tahini, 1 tbsp honey, 1/2 tsp sesame oil. Blend until smooth. Serve with the lettuce.

pickled radishes and red onions

Slice all the red onion into thin rings and all the radishes into thin slices. Stir in 1 tbsp salt and 1 tbsp honey and leave for 20 mins. Warm 1/2 cup apple cider vinegar and 1/2 cup water in a small saucepan, then pour over the vegetables. Stir to dissolve the sugar and salt, then leave to cool.

Refrigerate and eat after a week.

leek soup

Cook 1 cup of white or navy beans until tender, about 90 minutes, adding water as needed. Drain and rinse beans.

Thinly slice all the leeks, including greens. Finely chop 1 green onion, including greens, Finely chop 1 cup of carrot greens. Cube 3 medium potatoes.

Add 3 Tbsp cooking oil or butter to a large stock pot or Dutch oven over medium high heat. Add the chopped whites of the leeks and green onions. Saute for 2-3 minutes until fragrant. Add leek greens, onion greens, and carrot greens. Saute another 3-5 minutes, stirring frequently, until greens are wilted.

Deglaze the pot with 2 Tbsp white vinegar, then add cubed potatoes, cooked beans, and 2 quarts chicken or vegetable stock. Add 2 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp allspice, 2 bay leaves, 1 tsp dry dill (or 2 Tbsp fresh), 1 tsp dry parsley (or 2 Tbsp fresh), and 1/2 tsp celery seed.

Bring soup to a boil, then reduce heat and simmer for 30 minutes. Serve with a dollop of mayonnaise or sour cream.

pea & stir fry

Cook 1-2 cups of rice according to package instructions.

Julienne 2-3 medium carrots cut the ends off of the peas. Mince 1 clove of garlic and 1 tbsp ginger. Cut 1 Large chicken breast into strips.

Heat 2 tbsp cooking oil in a wok or large skillet over medium high heat. Add the chicken and cook until done. remove chicken and set aside.

Add more oil if necessary then add sliced onion, ginger, garlic, peas and carrot, cook until fragrant, about 1 minute. Then add 1/4 cup chicken stock and stir frequently for 4-5 minutes, then add 2 tbsp soy sauce, 1 tbsp sesame oil, and the chicken stirring frequently. Cook until the sauce starts to thicken and serve over rice.