CSA Recipes

This page aims to become a resource for CSA participants, including recipes, tips, and more! Please contribute any helpful tidbits you’d like to share! Most importantly, have fun with your healthy lifestyle!

Tips to Stay on Top of Your CSA Share

  1. Wash and prep your produce as soon as you get it so that the food is ready and waiting in the fridge rather than left to spoil. Getting the initial steps out of the way will make you that much more receptive to trying out a new recipe, since the hard part is already done! (Side tip: Keeping a stash of tea towels on hand for cleaning/drying and steam-in bags for quick cooking.)
  2. Always offer to bring the salad when the neighbors invite you over for cookouts!
  3. Remember that nearly everything is pickleable—just add vinegar and sugar!
  4. Get comfortable with making your own tomato sauce, if you don’t do so already. It’s easy, quick, and extremely gratifying to do. And your mother will be so proud!
  5. Start buying olive oil by the gallon!

Recipes for What to Make with Your CSA Share

Week 1

The first weeks started with an emphasis on chard, glorious chard, so here are a few interesting things to do with this delicious, nutritious green, which is actually a member of the beet family not to mention one of the healthiest foods you can eat.

Tagliatelle with swiss chard

Tagliatelle with swiss chard

Tagliatelle with Swiss Chard

Ready in 45 minutes (less if chard is prepped ahead); makes 4 servings

Ingredients

1 bunch swiss chard
50 ml olive oil
1 clove of garlic crushed
370 g dried tagliatelle
150 g fontina cheese (or Gruyère); grated
 

Preparation

  1. Take the chard, separate the green leaves from the stalk, and cut each stalk into strips, discarding any stringy bits on the bottom.
  2. Put the oil into a large pan on a medium heat, add the stalks and garlic, season and sauté until cooked. Leave to one side.
  3. Bring a large pan of salted water to the boil, add the pasta and cook as per packet instructionsJust before the pasta is done, add the chard leaves to the boiling water, and cook for half a minute.
  4. Drain immediately and add the pasta and leaves to the pan of cooked stalks.
  5. Toss everything together with the cheese, so it starts to melt, check the seasoning and serve immediately.

From BigOven

Garlicky Swiss Chard and Chickpeas

Garlicky swiss chard with chickpeas

Garlicky swiss chard with chickpeas

Ready in 30 minutes (less if chard is prepped ahead); makes 6 servings

Ingredients

1 tablespoon olive oil, divided
2 bunches Swiss chard, center stems cut out and discarded and leaves coarsely chopped
2 cups low-sodium chicken broth (or vegetable broth)
2 medium shallots, finely chopped (about 1/2 cup)
6 medium garlic cloves, minced
15.5 ounce can garbanzo beans (chickpeas), rinsed and drained
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper, to taste
1/2 cup crumbled feta cheese, optional

Preparation

  1. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add half of the chard and cook, 1 to 2 minutes. When the first half has wilted, add the remaining chard. When all of the chard is wilted, add the chicken broth. Cover the skillet and cook the chard until tender, about 10 minutes. Drain the chard through a fine sieve (strainer) and set it aside.
  2. Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shallots and garlic and cook, stirring, until they are softened, about 2 minutes. Add the chard and chickpeas and cook until heated through, 3 to 4 minutes. Drizzle the lemon juice over the mixture and season with salt and pepper, to taste. Sprinkle cheese on top just before serving, if desired.

From foodiecrush

Rainbow chard stems ready for roasting

Rainbow chard stems ready for roasting

Roasted Swiss (or Other) Chard

And then there’s the simplest (but so delicious) way of all: simply roast your chard with olive oil and salt, adding any other flavorings or ingredients you like, such as garlic, cheese, onions, etc. The great thing about roasted chard is that it’s scrumptious at all temperatures—hot, cold, or room temp.

Ready in 45 minutes (less if chard is prepped ahead); makes 4 servings

Ingredients

1 bunch chard, leaves and stems separated and chopped
1 tablespoon olive oil
salt and black pepper to taste
2 tablespoons olive oil

Preparation

  1. Preheat an oven to 350°F. Grease a baking sheet with olive oil.
  2. Toss the chard stems and onions (optional) in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
  3. Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter feta cheese (optional) over top.
  4. Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

From Allrecipes.com

 

Other Blogs, Boards, Etc. We Like

CSA Recipes

Cooking My Way Through My CSA

Kitchen Window

The Kitchn

Radio Kitchen

The Earthling’s Handbook

A Veggie Venture

. . . And the inimitable Huffington Post’s WTF, CSA?

One thought on “CSA Recipes

  1. Pingback: Adventures with One Straw Farm CSA | The New Century School Blog

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