Hours: Tues - Friday: 10am-6pm
Saturday: 9am-4pm,
Sunday: 10am-4pm

Week 8 CSA Recipes


Lemon Basil Cucumber Salad (1)

2 large Cucumber

3 Tablespoons Salt

1 Quart Water

½ Cup fresh Lemon Juice

½ Cup Sugar

4 large Basil leaves

Peel Cucumber and use a spoon to remove seeds. Place cut side down and slice thinly into “half-moons”. Combine Salt & Water to create brine and submerge Cucumber. Allow to marinate for at least 2 hours, strain and then squeeze out as much excess liquid as possible. Mix Juice & Sugar until dissolved. Slice Basil into fine pieces then toss ingredients together and marinate in the refrigerator for 20 minutes before serving.



Peanut Cucumber Salad

3 Tablespoons Peanut Butter

1 Tablespoon Soy Sauce

1 teaspoon Sriracha

1 Tablespoon Curry Paste

3 Tablespoons Orange Juice

1 large Cucumber, or 2 medium

1 Green Pepper

Rice Noodles

1 teaspoon Toasted Sesame Oil

Back Sesame Seeds for garnish

Cook Noodles according to packet directions and drain in a colander. Rinse well with cold water and then toss with Toasted Sesame Oil. Remove skin from Cucumber, then continue to peel off strips down to the seeds, or use a Mandoline to julienne. Salt Cucumber and allow to drain for 20 minutes or so, then squeeze excess liquid out. Slice Pepper and add to a medium bowl along with Noodles and Cucmber. Mix together Peanut Butter, Juice, Soy Sauce, Curry Paste & Sriracha with a fork. Dress salad and garnish with Sesame Seeds. Fabulous paired with Grilled Shrimp or Chicken and Kim Chi!



Kim Chi Cucumbers

2 Cucumbers

½ Cup Carrot, chopped

1 x 1 inch piece fresh Ginger

6 Garlic cloves

1 Tablespoon Sambal Paste, or more if you like it hot!

1 Leek, sliced

1 Tablespoon Fish Sauce

1 Tablespoon Palm Sugar or Raw Sugar

Peel strips from the cucumber skin and then trim ends. Cut into 2 inch sections, stand each upright and cut a cross 1 inch into the Cucumber (don’t go all the way through!) Sprinkle Salt into the cross section and around the outside, turn upside down in a bowl for 1 hour and let drain. Meanwhile use a small food processor or a mortar & pestle to puree remaining ingredients. When ready to stuff, pat dry excess moisture from Cucumbers and use a teaspoon to introduce the Kim Chi mixture into the middle of each section. Allow to marinate for 20 minutes before serving, and consume within several days.



Loaded Zucchini

1 extra large Zucchini, cut in half lengthwise

2 small Yellow Squash, medium dice

2 baby Leeks, sliced

1 Green Pepper

3 cloves Garlic, minced

2 medium Beets, washed thoroughly

2 ounces Goat Cheese

2 Tablespoons Parmesan Cheese

Oven 375F

Use a thin spoon to remove the seed section of Zucchini and set aside. Over medium heat, cook the Leek and Pepper for a minute and then add Squash and Garlic for another minute, stirring to prevent burning. Quickly grate Beets with skin on and add to pan- after stirring in, remove from heat. Crumble Goat Cheese and combine into mixture and then spoon vegetables into Zucchini “boats” Cover with foil and place on middle rack in oven for 30 minutes. Remove foil and sprinkle Parmesan Cheese on top, then bake for a further 10 minutes without foil. Serve straight from the oven on its own or as a side dish.


Leave a Reply

Your email address will not be published. Required fields are marked *

Protected by WP Anti Spam