So we're onto week 13 of the CSA and you got another "green thing" in your box, now what?? This week we've included arugula, which might be new to many of you. It definitely has a unique flavor, but like many greens, it can be served cooked or raw. Don't be intimidated and give this aromatic, peppery-nutty flavored green a try! Here is one recipe to get you started:

Orange, Roasted Beet and Arugula Salad
Serves 4


1 large beet
2 navel oranges
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 teaspoon dijon mustard
Salt and pepper
1 bag of arugula
5 oz goat cheese

1. Preheat oven to 450 degrees F. Wrap beet tightly in aluminum foil, place on baking sheet and cook until tender, 45-50 minutes. When cool to handle, rub off skins using paper towel and cut into wedges.
2.  Meanwhile, prepare oranges: Slice off both ends of each with a paring knife. Cut away the peel and white pith, following the curve of the fruit. Holding the fruit over a bowl, cut along membranes to release whole segments. Squeeze juice from membranes into another bowl, and add any accumulated juice from the segments.
3.  Add oil, vinegar, and mustard to orange juice, season with salt and pepper and whisk to combine. Toss in arugula to coat with dressing. Divide arugula among four plates, top with beet wedges, oranges and goat cheese. Serve immediately.

Chocolate Zucchini Bread

Contributed by one of our CSA members; why not enjoy a sweet treat among all the vegetables!?

Moist Chocolate Zucchini Bread

Temperature: 350 degrees
Pans: 2- 8x5x3
Bake time: One hour

1/2 cup oil                                                            2 1/2 cups flour
1/2 cup margarine                                                4 tbsp cocoa powder
1 3/4 cups sugar                                                   1 tsp baking soda
2 eggs                                                                   1/2 tsp cinnamon
1 tsp vanilla                                                          1/2 tsp salt
1/2 cup sour milk or buttermilk                            2 cups zucchini unpeeled, grated, 
1 cup chocolate chips                                                       drained-squeezed dry
1/2 cup walnuts, chopped

Cream together oil, margarine and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Mix together flour, cocoa powder, baking soda, cinnamon and salt in separate bowl. Add to liquid mixture and stir until moistened. Fold in zucchini. Pour batter into to large loaf pans, or four small pans. Sprinkle with chocolate chips and walnuts. Bake for one hour or until toothpick inserted comes out clean. 

Zucchini and Tomato Bake

Use up that summer squash and zucchini!

Garlic Parmesan Zucchini and Tomato Bake

Serves six

2 large or 2.5 lbs of zucchini, cut into quarters
10 oz cherry tomatoes, cut in halves or 2 large tomatoes, diced
7 garlic cloves
1/2 cup parmesan cheese, shredded
1 tsp basil/thyme/oregano, dried
3/4 tsp salt
1/2 tsp black pepper
1/3 cup parsley or basil, finely chopped
cooking spray

1. Preheat oven to 350 degrees F and spray 8x8 or 9x11 baking dish. Set aside.
2. In large mixing bowl, add all ingredients, except parsley/basil and stir to combine. Transfer to the prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes for well-cooked vegetables. Remove from oven and garnish with parsley/basil. 

Roasted Green Beans

A savory side dish for any meal!

Roasted Lemon Parmesan Green Beans

Serves four

1 lb green beans, trimmed
1 tablespoon olive oil
Juice from 1/2 lemon
Salt and pepper, to taste
1/3 cup grated parmesan cheese

1. Preheat oven to 400 degrees F. Place beans on large baking sheet
2. Drizzle beans with olive oil, lemon juice and season with salt and pepper. Toss. Place pan in oven and roast for 10 minutes. Remove pan and sprinkle beans with parmesan cheese. Toss and return the pan to the oven. Cook for an additional 7 minutes or until beans are tender, but still crisp and cheese is melted. Serve immediately. 

Garlic Scape Pesto

Many different ingredient combinations; here's one simple recipe and one more complex.

Garlic Scape Pesto (Basic)
Makes 3 1/2 cups

1 pound of garlic scapes, cut into 2 inch pieces
1 1/4 cups grated parmesan cheese
1 cup olive oil
1 tablespoon lemon juice
ground black pepper to taste

Blend the garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.

Garlic Scape Pesto 
Makes 2 cups

1 cup garlic scapes, cut into pieces
10 fresh basil leaves
¼ almonds (you could use pistachios, pine nuts or walnuts)
¼ cup parmesan cheese
Salt and white pepper, to taste, if desired
½ cup good quality olive oil

  1. Combine the basil leaves, garlic scapes, and almonds in a food processor. Pulse until everything is broken up into small chunks.
  2. Add the parmesan cheese, salt and white pepper. Pulse briefly.
  3. Turn the food processor on and slowly add the olive oil until the pesto is the consistency you like.
  4. Remove and transfer to an air tight container, pop in the fridge until needed.
  5. Or just shove it all in your mouth immediately, whatever works for you.
  6. You can use this over pasta, crostini, sandwiches or for dip for some great crackers. However you use it make lots because it will be gobbled up quickly.

White Bean and Kale Quesadillas

A light dinner and new use for kale!

Smashed White Bean and Kale Quesadillas with Creamy BBQ Dip

1 tablespoon extra virgin olive oil
1 shallot, minced
1 15 ounce can cannellini beans, drained and rinsed
salt & pepper
4-5 leaves tuscan kale, stems removed and cut into thin strips
2 cups grated sharp white cheddar cheese
2 whole wheat 10 inch tortillas
¼ cup plain yogurt
2 tablespoons BBQ sauce

  1. Heat the olive oil in a large skillet over medium heat.
  2. Once hot, add the shallots, beans, salt & pepper and cook for about 5 minutes until the shallots are softened, stirring occasionally. Transfer mixture to a small bowl, mash with a fork or potato masher and set aside.
  3. Place the tortillas in a microwave with a damp towel on top and microwave for about 20 seconds to soften.
  4. Place one tortillas in the skillet, sprinkle the entire tortilla with cheese then spread the bean mixture on only one half of the tortilla. Top with half the kale, then sprinkle a bit more cheese on top of the kale. Fold the tortilla in half, press down and cook for about 1-2 minutes per side until golden brown.
  5. Transfer the tortilla to a cutting board and cut into four pieces.
  6. Repeat with the other tortilla and remaining ingredients.
  7. To make the dip, combine the yogurt and BBQ sauce in a bowl and stir together.
  8. Serve warm with the dip.

CSA Week 1

It's here! The start of our first CSA season! Hard to believe after all the planning, prepping and planting, that we are able to start sharing our harvest. This is Week 1 of the CSA and here is what to expect in the boxes (lots of greens!):
  • Head lettuce
    Our romaine head lettuce
  • Leaf lettuce
  • Kale
  • Swiss chard
  • Cucumbers
  • Radishes
  • Herbs
As the season progresses, we will continue to update here on the blog and include recipes to help you decide what to do with all the beautiful produce. For this week, we'll focus on using some of the greens and radishes.

Recipe #1: Radish and Cucumber Salad
Prep time: 10 mins  Total time: 10 mins  Servings: 6

1 Large cucumber, thinly sliced
2 bunches of radishes, thinly sliced
1 bunch of scallions, chopped
3/4 cup of sour cream
3/4 tsp to 1 tsp salt, or to taste

1. In medium salad bowl, combine sliced cucumbers, sliced radishes and chopped scallions.
2. In a small bowl, mix sour cream and salt together.
3. Stir sour cream mixture into the salad just before serving. The longer it sits, the more liquid-like the dressing will become. 

Recipe #2: Skillet Gnocchi with Chard and White Beans
Total time: 30 mins  Servings: 6

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi, (see Tip)
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped chard leaves, (about 1 small bunch) or spinach
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can white beans, rinsed
1/4 teaspoon freshly ground pepper
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. 
3. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Lastly, the easiest and most delicious way to use up some of the greens is to make a smoothie! Adding greens to any smoothie boosts the nutrient content greatly, and the best part, you can't even taste them! Here's one to start you off and we recommend checking out the website:

Recipe #3: Beginner's Luck Smoothie

2 cups of a leafy green, like kale or spinach
2 cups of water
1 cup frozen pineapple
1 cup frozen mango
2 bananas

Blend leafy green of choice and water until smooth. Next, add the remaining fruits and blend again. Enjoy!