2026 CSA Week 22 Recipes

Beet and radish omelette

Shred 1 bunch of beets, and roughly chop beet greens. Dice 2 green onions and mince 1 clove garlic. In a large skillet add 2 tbsp cooking oil over medium high heat. Add diced onion and beet and saute for about 5 minutes. Add garlic and beet greens, one handful at a time, and saute for another 3 minutes, stirring frequently. Add 2 tsp salt, and 1/2 tsp ground black pepper.

Once mixture is sauteed, remove from pan, set aside. Mix 2 eggs with about 1/2 cup of the mixture, then add the egg mixture to a 6-inch skillet, preheated with oil. Stir as the eggs set, then once set, allow to cook until the bottom is firm. Flip omelette, then cook for another few minutes until firm. Fold omelette in half, and serve topped with goat cheese and additional chopped green onion.

Creamy Tomato and Pepper Dip

Preheat the oven to 450° F.

Chop all of the tomatoes and all the peppers. Mince five cloves of garlic, 1 Tbsp thyme and 1 Tbsp oregano. Add everything to a shallow rimmed baking dish. Drizzle with 2 tablespoons of cooking oil. Add salt and pepper. Bake for 12 to 15 minutes or until the tomatoes are slightly charred. Set aside to cool slightly.

In a large bowl add 1 1/4 cup room temperature cream cheese, and 2/3 cup Parmesan cheese. Add roasted tomatoes mixture and stir everything together. Transfer to a cast-iron skillet or ramekin. Sprinkle more Parmesan cheese on the top and bake for an additional 15 to 18 minutes or until the top turns golden brown. Serve on toasted bread.

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

cherry tomato pico de gallo

Combine all of the cherry tomatoes finely chopped, half of a large onion, 1/4 cup finely chopped cilantro, 1 jalapeno pepper, finely chopped (for less heat remove ribs and seeds), 1 tsp salt, and 1 tbsp fresh lime juice. Stir to combine, refrigerate, and allow flavors to meld for several hours before serving.

Kettle Corn Kale Chips

Preheat the oven to 350. Take all of the stems off of the kale. Mix together 2 tbsp oil and 2 tbsp honey. Toss kale in honey and oil put on a wire rack sitting on a cookie sheet. Bake for 10 to 15 minutes or until kale is crispy.