2026 CSA Week 13 Recipes

Roasted Kohlrabi and Carrots

Skin kohlrabi, and carrots, and cut into bite- sized pieces. Mince 1 clove of garlic. Toss veggies with 3 Tbsp olive oil and spread out on a rimmed baking dish. Add salt and pepper, and roast at 450 for 30 to 45 minutes or until the veggies are tender.

Easy Cherry Tomato Focaccia

In a cold medium skillet, combine 1/2 cup extra-virgin olive oil, 3 garlic cloves, finely minced, and 1/4 tsp ground black pepper. Place the pan over low heat and cook, stirring occasionally, 5-10 minutes until garlic becomes aromatic, but before it browns. Set aside.

In a large bowl combine 1 cup warm water, 2 1/4 tsp yeast, and 1/2 tsp honey. Stir, then let sit for 5 minutes.

Add 1 cup flour and 1/4 cup infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3-4 times until flour has moistened, then let sit for 5 minutes. Stir in 1 1/2 additional cups of flour and 1/2 tsp sea salt. Knead dough either by hand or in a bread mixer or machine. Allow to rise for 1 hr in a large oiled bowl covered with a warm, damp towel.

Preheat the oven to 450F. Cut about 20 cherry tomatoes in half. Using 2 Tbsp of remaining garlic-infused oil to grease a 9x13 inch rimmed baking sheet. Transfer the dough to the baking sheet then spread it out and press it down with your fingers. Use your fingers to dimple the dough, then press the cut cherry tomatoes evenly throughout the bread. Drizzle the top with the remaining 2 Tbsp of infused oil. Let the dough rise for 20 minutes until it's puffy, then bake until golden brown, about 15-20 minutes. Cool the baked focaccia bread on a wire rack.

Roasted Fresh Potatoes

Cut 1 lb fresh potatoes into 1/4 inch pieces. Mince 1 clove of garlic. Toss potatoes in 3 Tbsp olive oil, and the garlic. Spread out on a baking dish. sprinkle salt and pepper, and roast at 450 for 30 minutes or until golden brown.

Carrot, Onion, and Green Beans with Chardonnay Sauce

Melt 2 Tbsp of the butter in a 5- to 6-quart heavy-duty pot, such as a Dutch oven, over medium-high heat. Add one onion diced and cook, stirring occasionally, until well browned in spots, 8 to 10 minutes. Transfer to a serving bowl. Do not wipe out the pot. In the same pot, bring 4 cups of water and 1/2 tsp. salt to a boil over medium-high heat. Add all the green beans, cover with the lid ajar, and boil until just tender, 4 to 6 minutes. Using tongs, transfer to the serving bowl.

Add all the carrots diced to the same water, cover with the lid ajar, and boil until just tender, 4 to 6 minutes. Using tongs or a slotted spoon, transfer to the serving bowl. Continue to boil the liquid in the pot until reduced to 1/2 cup, 25 to 30 minutes.

Add 1 cup white wine and 1 Tbsp honey to the reduction and boil until reduced to about 1/2 cup, about 20 minutes. Stir in the remaining 2 Tbs. butter until melted. Add the vegetables and cook, tossing gently, until heated through and coated with the sauce. Season to taste with salt and pepper. Serve garnished with the parsley and sea salt, if you like.

Pork Fajitas with Sauteed Peppers and Green Onions

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.

In a crockpot generously coat one pork butt roast with fajita seasoning. Fill the bottom with 1/2 inch of chicken stock, cook on low for 6 to 7 hours.

Cut 1/2 white onion into thin strips, and thinly slice all the bell peppers. Heat 2 Tbsp cooking oil over medium high heat. Add the bell pepper and onion and saute for 3-5 minutes, until vegetables are cooked through.

Separate the pork from the liquid. Shred the pork, then add some of the liquid back. Assemble fajitas with your favorite ingredients