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Week 9 CSA Recipes



Potato Salad w Charred Onion Dressing

1 pound Red Potato

1 pound Green Beans, about a large handful

1 pint Cocktail Tomatoes, about 15


1 large or 2 small Candy Onion, about 1 cup final product

1 Tablespoon Sherry Vinegar

1/3 Cup Grapeseed oil

½ teaspoon dried Thyme, or 1 teaspoon fresh

1 teaspoon Salt


Charring Onion

Wash & scrub Potato and cut into roughly equal 1inch cubes. Add Potato and hot water to a saucepan, salt well, and bring to a low boil. Reduce heat and simmer for about 8 minutes- use a fork to test doneness; Potato should be tender and just yield to fork. Drain and run cold water gently over to stop the cooking. When cool, pour into a colander and allow to dry. Meanwhile, trim Green Beans into inch-long pieces and steam in a bowl with 1/3 Cup Water, salt & sugar in the microwave for 3 minutes. Allow to cool to room temperature. Slice Tomatoes in half. For Dressing: Peel and slice Onions up to 1 inch thick. Place on a hot cast iron skillet with a little oil and cook until dark brown and curling at the edges; turn over and char the other side- about 4 minutes per side. When cool, roughly chop for 1 Cup total. Combine Charred Onion, Vinegar, Thyme and Salt in a blender and puree. When smooth, add in Oil in a slow drizzle until emulsified. Taste for seasoning and add more Salt or a little Sugar if needed. Combine all ingredients and serve straight away. Fabulous with grilled fish!



Cucumber Pepper Salad

3 large Cucumber

2 large Bell Peppers

½ Cup Scallions

1/3 Cup Rice Wine Vinegar

¼ Cup White Sugar

½ teaspoon dried ground Ginger

1 teaspoon Salt

Peel and trim ends from Cucumbers. Use the wide julienne setting on a Mandoline to produce long thin strips from the Cucumber and place into a mixing bowl. Prepare Peppers by removing the top and bottom by ¼ inch and removing seeds. Cut open and lay flat to remove as much inner membrane from the flesh as possible. Slice into fine strips and combine with Cucumber. In a separate measuring jug combine Sugar, Ginger, Salt and Rice Wine Vinegar and whisk until dissolved. Pour over Cucumber Pepper salad and marinate for 20 minutes before serving. Pair with Sesame-seared Tuna or Scallops for a real treat!



Stuffed Patty Pan Squash

2 large Patty Pan Squash

3 rashes Bacon

1 small Onion

1 Jalapeno Pepper

4 ounces Cocktail Tomato, about 10

½ Cup Brown Rice

1- 2 Tablespoons Parmesan Cheese

Oven 375F

Cook Brown Rice according to packet directions. Meanwhile, Chop Onion and Bacon and begin to cook in a sauté pan. De-seed Jalapeno and dice finely then add to pan. Use a Paring knife to cut a ‘spinning top’ shape out of the Squash around the stem, then use a melon-baller to hollow out the inside, adding the pieces to the sauté pan. (I discard seed-laden balls) When the Bacon is rendered and slightly crisp, and the Rice is cooked, combine together in a mixing bowl and season with Salt & Pepper to taste. Lightly Salt the inside of Squash before using a spoon to stuff the Rice mixture inside. Place on a baking sheet, top with grated Parmesan Cheese and roast for 40 minutes.




Chilled Beet Soup

1 ½ pounds whole or 1 medium bunch Beets

4 Cups Beef Broth

1 small Onion

¼ Cup Greek Yoghurt

2 teaspoons Prepared Horseradish

Peel and cut Beets approximately 1 inch pieces. Cook Beets in Broth until very tender, about 18 minutes. Remove Beets from the Broth and spread out on a cookie sheet to cool, reserving Broth. When ready, Place Beets in a blender and puree until smooth. Gradually add the Broth until there is a nice consistency- you may need up to 3 Cups. Add Horseradish and Yoghurt and blend. Best results obtained if chilled overnight, but an hour or so will do to chill adequately. Garnish with crumbled Feta Cheese and Chives or Dill for color. Serve with Baguette for sopping!

One thought on “Week 9 CSA Recipes

  1. Ciona says:

    We appreciate these so much! Thank you, Richard!

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