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Sunday: 10am-4pm

Week 15 CSA Recipes


Corn & Green Toato Salad

4 Corn on Cob, shucked & de-silked

4 Green Tomatoes, about 1 ½ pounds

1 small Onion

2 Bell Peppers, any color

1 Tablespoon Blended Oil

1 Tablespoon mild Chili Powder

1 teaspoon minced Garlic

¼ Cup Apple Cider Vinegar

2 teaspoons Honey

2 teaspoons Extra Virgin Olive Oil

Slice 2 Tomatoes thinly with a sharp knife into rounds. Chop 2 Tomatoes into ¼ – ½ inch dice. Mix together Apple Cider Vinegar & Honey and then marinate Tomatoes together in a bowl. Remove Corn kernels with a sharp knife (should be about 4 Cups) and bring 8 Cups Water to a boil with 2 Tablespoons Salt. Cook Corn for 5 minutes and then strain. Dice Onion and Peppers and sauté in Blended Oil for about 4 minutes, then add garlic and Chili Powder for a further minute or so. Allow all ingredients to cool. Remove Tomato rounds and arrange on a platter. Combine remaining ingredients in a mixing bowl and spoon over Tomato slices. Serve drizzled with EVO at room temperature or chilled. Pair with Grilled Shrimp, Rustic Bread and a crisp White Wine.



Eggplant Pizza 1

3 Cups Flour

2 teaspoons Salt

1 Cup warm Water

3 Tablespoons Condensed Milk

2 teaspoons Instant Yeast

2 large Eggplant

1 Tablespoons Italian Seasoning

2 – 4 Tablespoons Olive Oil

1 – 2 Tablespoons Shelton’s Corn Grits

½ Cup Marinara or Pizza Sauce

1/8 Cup Parmesan Cheese

2 ounces fresh Mozzarella

Eggplant Pizza 2

Mix together in a measuring cup warm Water, Condensed Milk & Yeast and allow to activate- you will see bubbles forming on the surface when ready. Combine Flour & Salt and add activated Yeast & Water. Stir together with a wooden spoon and then turn out onto a surface to knead together for about one minute. Place dough into a lightly oiled bowl and top with a little more Olive Oil. Let rise for one hour covered with a damp towel. Meanwhile, slice Eggplant into rounds about a ½ inch thick and toss with Olive Oil & Italian Seasoning. After 30 minutes, grill Eggplant on both sides for about 90 seconds; set aside. Pre-heat oven to 450F. Divide dough into 2 equal balls. Roll out one dough ball onto a Pizza Peel or chopping board sprinkled with some Corn Grits. Oil the outside rim of dough and then spoon over Marinara Sauce or Pizza Sauce thinly into the middle. Sprinkle lightly with Parmesan Cheese. Top with slices of grilled Eggplant and then fresh Mozzarella torn into smaller pieces. Bake on a Pizza stone or perforated pan at 450F for 10 -12 minutes. Garnish with fresh Basil or Oregano to serve.



Indian spiced Tomato Chutney

2 ½ pounds Heirloom Tomatoes

1 Cup diced Onion

2 teaspoons Garam Masala

1 teaspoon Salt

Peel, seed & chop Tomatoes. Heat Oil over medium heat in a small pot and sauté Onion until beginning to get a little golden, about 5 minutes. Add Garam Marsala and stir until fragrant. Add Tomatoes and cook down at a simmer for about 20 minutes or until excess liquid has evaporated. Allow to cool and serve with Chicken & Rice, or use as a condiment for Nann breads!



Watermelon & Poblano Salsa

1 Sugarbaby Watermelon

1 ½ pounds Slicer Tomatoes

5 or 6 small Poblano Peppers

½ medium Red Onion

2 Tablespoons Lime Juice

1 Jalapeno, seeded & finely diced

1 teaspoon Salt

Over an open flame or under a broiler, char Poblanos until blistered. Transfer into a bowl and cover with plastic wrap to steam. Meanwhile, peel & quarter Watermelon, then cut out the inner flesh without seeds. Use a knife to remove seeds from the Watermelon quarters, discard. In a medium bowl, add Tomatoes, Onion and Lime Juice and then puree with an immersion blender. At this time remove the skin, stem & seeds from Poblano Peppers and dice finely. Dice seeded Watermelon about a ¼ inch pieces. Combine everything together and add salt; stir gently to combine. Allow to infuse for 30 minutes or more in the refrigerator before serving with Corn Chips, or use as a condiment with grilled fish.


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