2026 CSA Week 2 Recipes

pickled radish tacos

To make pickled radishes, heat 3/4 cup apple cider vinegar, 3/4 cup water, 3 tbsp maple syrup, honey OR sugar, and 1 Tbsp salt over high heat, just until salt and sugars dissolve. Add any combination of spices such as 1/2 tsp red pepper flakes, 1/5 tsp whole mustard seed, 1/5 tsp fennel, 1/2 tsp whole black peppercorns. Remove from heat, add 1 bunch thinly sliced radishes to a 1 quart jar or container, then pour pickling liquid overtop. Put in the refrigerator and allow to pickle for at least 1-2 days, or up to several weeks. Pickles will keep for up to 6 months.

Brown chorizo in a pan drain and set aside. Rinse and chop lettuce, cilantro, and green onions. assemble tacos with chorizo, lettuce, green onions, cheese, sour cream, and

parsley risotto

Heat 2 Tbsp of olive oil in a large saucepan over medium heat. Add 1 diced onion, and cook until softened, about 5 minutes. Add 2 cloves garlic, minced, and cook for 1 minute more. Add 1 cup rice and stir to coat in the oil. Cook for 1 minute more.

Add 1/2 cup dry white wine and cook until it is absorbed. Add 1 cup of the chicken broth and stir until it is absorbed. Continue adding 3 more cups of broth, 1 cup at a time, stirring constantly, until the risotto is cooked through and creamy, about 20 minutes total. Stir in 1/2 tsp nutmeg, 1/4 cup Parmesan cheese, all the parsley finely chopped Add salt, and pepper to taste. Serve immediately.

standard salad dressing

To make dressing combine: 1/4 cup dijon mustard, 1/4 cup honey, 1/4 cup apple cider vinegar (preferably unfiltered), 1/4 cup extra virgin olive oil, 1 tsp salt, 1/4 tsp black pepper.

Simple Buttery Parmesan Ramp Pasta

Thinly slice all the ramp bulbs and stem. Set aside. Roughly chop the ramp leaves and set aside, keeping the leaves separate from the bulbs and stems.

Cook 1 package of pasta until al dente. Reserve 1 ½ cups of pasta water.

Once the pasta is about 4-5 minutes from al dente, heat a large skillet over medium heat with 2 tablespoons of butter and the thinly sliced ramp bulbs and stems. Cook for about 3 minutes, until the ramps are softened. Add the pepper and cook for another 30 seconds. Add 1 cup of pasta water and ½ cup parmesan cheese, and ½ cup romano cheese. Whisk until combined and melted into a cheese sauce.

Using tongs, transfer the pasta to the skillet, add the 2 more tablespoons of butter and toss together until combined. Add in the ramp leaves and all the chives chopped, toss again. Add more pasta water if needed to thin out the sauce. If desired, add salt to taste.

Serve with more freshly grated cheese and black pepper.

Green Garlic Frittata with Peppers & Potatoes

Heat 2 Tbsp olive oil in a pan and add all the green garlic roughly chopped. Sauté until aroma is released.

Add all the green pepper, 2 potatoes chopped, salt and pepper and cook until just tender. Add 12 scrambled eggs and 1/2 cup cheese and let cook for about five minutes until the eggs just start to set up.

Add to a 350 degree oven and bake for 15-20 minutes, until the center is cooked through enough a fork comes out clean.