2026 CSA Week 17 Recipes

Stuffed Pepper Soup

In a Dutch oven over medium heat, cook and stir 1 lb ground beef until no longer pink; drain. Stir in 6 cups beef stock, 1 28 oz can tomato sauce, 3 cups diced tomatoes, 2 cups chopped green peppers, 2 Tbsp brown sugar, 2 tsp salt, 1 tsp pepper. bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.

Add 2 cups cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.

burst cherry tomato & basil pasta

Bring a large pot of salted water to a boil. Add 1 lb of pasta of your choice and cook according to the package directions.

While the pasta is cooking, heat 2 Tbsp olive oil in a large skillet over medium heat. Add 2 cloves garlic, minced, and cook until fragrant, about 1 minute.

Add 1 pint cherry tomatoes, either whole or halved, 1/2 tsp salt, and 1/4 tsp black pepper and cook until the tomatoes start to burst, about 5 minutes.

Drain the pasta and add it to the skillet with the tomatoes. Toss to combine. Stir in 1/2 cup of torn basil leaves and serve immediately, topped with Parmesan cheese if desired.

green bean salad

Steem all the green beans until tender. Immediately plunge them into a bowl of ice water to stop the cooking process and drain.

In a small bowl, whisk together the 2 Tbsp olive oil, 1 Tbsp balsamic vinegar, 1 Tbsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp pepper.

In a large bowl, combine the green beans, 1/4 cup red onion chopped, 1/4 cup walnuts chopped, and 1/4 cup crumbled feta cheese. Pour the dressing over the salad and toss to coat.

Serve chilled or at room temperature.

salsa

Roughly chop 2 to 3 sweet peppers, all of the tomatoes, about 2 medium to small, and 1/2 cup onion. Finely chop 1 jalapeno pepper, removing the seeds and ribs for less heat. Chop 2 cloves of garlic and all of the cilantro. Add all ingredients to a food processor along with 2 Tbsp apple cider vinegar, 1/2 tsp salt, 1/4 tsp cumin, and 1/4 tsp ground black pepper. Pulse until desired consistency.

Pickled onions 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 golden 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 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.