2026 CSA Week 8 Recipes

Sweet Beet Latkes

Peel and grate 1 bunch of beets. Sprinkle grated beets with 1 1/2 tsp salt. Lest rest 20 minutes and then squeeze out excess moisture. In a large bowl mix 1 cup flour and 1 tsp ground cardamom. Peel 1 thumb size ginger root and grate in. Mix in beets. Lightly beat 3 eggs in a small bowl and then mix into beets until everything is fully combined. Warm a couple tablespoons of oil in a pan. Using an ice cream scoop form mixture into round balls and transfer to pan. Press balls flat with spatula and fry on both sides until golden brown. Approximately 4 to 5 minutes on a medium heat. continue cooking until all of the mixture is used. Serve with a dollop of sour cream.

Green Onion Pesto

Blend 1 cup green onion tops, 2 cloves minced garlic, 1/2 cup olive oil, 1/4 cup walnuts. Blend until desired texture, add water if needed. Blend in 1/4 cup grated parmesan cheese.

Oregano and Pistachio Pesto over Farro

Remove 1 bunch of oregano from the stems (about 1/4 cup) and add to a blender or food processor. Add 1/2 cup of roasted pistachios, 1 anchovy (or just 1 tsp of salt), 2 tbsp of lemon juice (about the juice of 1 lemon or 1/2 1 large lemon), and 1/4 tsp of ground black pepper. Blend ingredients, then stream 1/2 cup of olive oil into mixture and continue blending until mixture is consistent. Mix into a bed of cooked grains, such as farro, quinoa, or rice.

tomato & garlic flatbread

To form dough combine 2 cup white flour and 1 cup wheat flour, a pinch of salt, 2 tbsp olive oil, and 1-1/2 cups warm water. Allow to rise for 30 minutes.

Preheat the oven to 425F. Form dough into 2-4 ovals and place on a greased baking sheet. Drizzle 2 Tbsp olive oil over flatbreads, then spread 4 cloves minced garlic, 1/2 tsp salt, and a pinch of pepper. Bake for 15 minutes. Remove from the oven and top with 2 cups diced tomatoes and a splash of balsamic vinegar.

salad with Garlic Parmesan Vinaigrette

1/4 cup grated Parmesan cheese, 3 tablespoons extra-virgin olive oil, 2 tablespoons white vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 garlic clove , minced salt and fresh ground pepper , to taste, add water for a thinner dressing.