Category: Main Dish

  • CSA 2026 WEEK 30

    From Our Farm

    Basil, Tulsi

    Eggplant, Japanese

    Peppers, Sweet Habanero

    Potatoes, Purple

    Sweet Potato Greens

    From Our Partners

    Beets – Clem’s Organic Gardens

    Kale, Curly – Tendwell Farm

    Tomatoes, Slicer – Tendwell Farm

    Watermelon, Seedless – Watsonia

    Try out this great recipe we found around the web that feature items from your CSA share:

    Japanese-Style Mabo Eggplant with Tomato

    Ingredients:

    • 2 Japanese eggplants
    • 1 tomato (large)
    • 1/2 block firm tofu
    • 80 g (2.8 oz.) ground pork
    • 1 knob ginger (minced)
    • a small amount chili pepper (cut into rounds)
    • 1/2 Tbsp vegetable oil
    • a small amount of sesame oil
    • Japanese pepper powder as desired

    Sauce

    • 80 ml (2.7 fl. oz.) dashi/bonito broth
    • 1 Tbsp Kikkoman Soy Sauce
    • 1/2 Tbsp oyster sauce
    • 1 & 1/3 Tbsp sake (cooking sake)
    • 2/3 Tbsp sugar
    • 1/2 tsp potato starch (or cornstarch)

    Instructions:

    1. Wrap the tofu in a paper towel and set aside for 10 to 15 minutes to remove excess moisture.
    2. Roughly chop up the eggplants, slice the tomato into wedges.
    3. Mix together sauce ingredients.
    4. Heat the vegetable oil in a fry pan over medium heat and sauté the ginger, taking care not to scorch it.
    5. Once fragrant also saute the ground meat while breaking it apart. When half of the meat is browned, add in the eggplants (2) and the red chili pepper and sauté.
    6. Once the meat is crumbly, quickly re-mix and then add in sauce mixture and bring the mixture to a boil.
    7. Tear up the tofu while adding in, also add in the tomato, give all ingredients a quick stir and then allow to simmer for a short time.
    8. Drizzle in some sesame oil for aromatic effect, then turn off the heat. Sprinkle on Japanese pepper powder if desired.

    Recipe adapted from: https://www.kikkoman.com/en/cookbook/recipe/00001265.html?

  • CSA 2026 WEEK 28

    From Our Farm

    Basil, Thai

    Eggplant, Japanese

    Peppers, Jalapeno – Tricolor Mix

    From Our Partners

    Beets – Clem’s Organic Garden

    Corn, Sweet – Watsonia

    Kale, Lacinato – Tendwell Farm

    Romaine – Tendwell Farm

    Squash, Zucchini – Watsonia

    Tomato, Cherry – Watsonia

    Try out this great recipe we found around the web that feature items from your CSA share:

    Spicy Thai Basil Eggplant

    Ingredients

    2 tbsp neutral oil, like avocado or grape seed (30 mL)
    2 Japanese eggplants, halved lengthwise, then cut into 3/4-inch pieces (about 6 cups/420 g)
    1 red bell pepper, thinly sliced (approx. 140 g/1.5 cups)
    1 yellow bell pepper, thinly sliced (approx. 140 g/1.5 cups)
    1 onion, thinly sliced (approx. 155 g/1.5 cups)
    4 garlic cloves, minced or grated (heaping 1 tbsp/20 g)
    1- inch ginger, peeled then grated (1 tbsp/20g)
    1-2 red Thai chili, seeds removed, if desired, thinly sliced
    1 bunch Thai basil, torn (15 g, about 1 cup torn)
    3 tbsp tamari or soy sauce, 45 mL
    1 tbsp dark soy sauce, or soy sauce/tamari, 15 mL
    3 tbsp vegetarian oyster sauce, 54 g
    1 tbsp rice vinegar, 15 mL
    1 tbsp maple syrup or coconut sugar, 20 g
    ¼ cup cold water, 60 mL
    2 tsp cornstarch

    Instructions

    1. Prepare the Sauce: In a small bowl, whisk together the soy sauce, dark soy sauce (or additional soy sauce), vegetarian oyster sauce, rice vinegar and maple syrup until combined. In a separate small bowl, mix together the cornstarch and cold water. Set both aside.
    2. Cook the Eggplant: Heat 1 tbsp of the oil in a large skillet or wok over medium-high heat. Once it’s hot, add the eggplant and toss to coat in the oil. Spread the pieces evenly around the pan in one layer. Sprinkle a little water over the eggplant, cover and cook for 2-3 minutes, flip the pieces and sprinkle with a little more water, cover and cook another 2 minutes. Remove the lid and stir fry until the eggplant is golden brown. It should be tender but still holding its shape. Remove the eggplant from the pan and set aside.
    3. Stir Fry Peppers & Onions: Heat the remaining 1 tbsp oil over medium-high. Add onions and peppers. Cook for 5-6 min, stirring often, until tender-crisp.
    4. Add Aromatics: Add garlic, ginger and Thai chili. Cook for 1 min, stirring constantly, until fragrant.
    5. Add Sauce: To the pan, add the sauce and cornstarch slurry, making sure to re-mix the slurry as the cornstarch will have settled to the bottom.
    6. Add Eggplant and Thai Basil: Bring to a simmer. Once simmering, reduce heat to medium. Add eggplant to the pan. Cook for another 2 minutes stirring often, until slightly reduced, saucy and eggplant absorbs some of the sauce. Turn off the heat and stir in the Thai basil.

    Recipe adapted from: https://runningonrealfood.com/thai-basil-eggplant/

    Find more of our Recipes, CSA and original, here!

  • CSA 2026 SPRING WEEK 11

    From Our Farm

    Tri-color potatoes Cantaloupe Melon Cured Red Onions Thai Basil Shishito Peppers Fairy Tale Eggplant

    From Our Partners

    Red Cabbage, Blackwater Farm Heirloom Tomato, Clem’s Organic Garden Curly Green Kale, Tendwell Farm

     

    Try this hash alongside some eggs, or our breakfast sausage made into patties! Equipment – 1 sheet pan, 1 cast iron pan or skillet Ingredients:
    • 4 cups shitake mushrooms, 7.5 ounces
    • Shishito peppers
    • 5 cups tri-color potatoes, 1 ½pounds medium-sized potatoes, medium diced
    • ½ red onion, 1 cup or 4 ounces, thinly sliced
    • 3 garlic cloves, minced
    • 1 teaspoon fresh thyme, leaves stripped from stem
    • 2 cups baby spinach (or kale, or cabbage), sliced into ribbons
    • 1½ teaspoons smoked paprika
    • 5 tablespoons olive oil (you can also use avocado oil or our pasture-raised lard, melt it first to toss with mushrooms)
    • salt and pepper

    Instructions

    • Preheat oven to 400°
    • Blister the shishito peppers. Heat a cast iron pan on medium-high, add a high heat oil and toss peppers in whole. Shake/toss until slightly blistered. Remove from heat and set aside. (If using a red pepper, char the outside and roast it, and peel off blackened skin).
    • If the shitake mushrooms have a stem attached, cut them off. Since the stems are very fibrous, we are only using the mushroom caps. Cut the caps into thick slices and place them on a sheet tray. Toss with 3 tablespoons of olive oil, salt, and pepper. Roast for 10 minutes.
    • While the mushrooms are roasting, cut the potatoes into a medium dice. After the mushrooms have roasted for 10 minutes, add the potatoes and 1 tablespoon of olive oil. Toss together and put the tray back in the oven.
    • Cut the onion into thin slices. Incorporate the onion and 1 tablespoon of olive oil with the other vegetables after the potatoes have roasted for 10 minutes. Put back in the oven.
    • Slice the peppers into a chunky dice. Remove stems and seeds if desired.
    • After the mushroom, potato, and onion mix has roasted for 10 minutes, remove the tray from the oven. Add 1 ½ teaspoon of smoked paprika, minced garlic, thyme leaves, and diced red pepper, tossing to thoroughly distribute. Roast for another 10 minutes.
    • Cut the kale into thin ribbons. If using spinach do large ribbons. Add to the roasted vegetables and toss to evenly distribute the spinach. Roast for 5 more minutes. Adjust seasoning to your taste.
    Adapted from: Ten Pound Cake Company

  • CSA 2025 SUMMER WEEK 7

    From Our Farm

    Spinach, Malabar

    Baldwin Pears

    From Our Partner Growers

    Corn, Sweet – Watsonia

    Onions, Vidalia – Oso Sweet

    Grapes, Muscadine – Rainbow Star Farms

    Peaches – Watsonia

    Squash, spaghetti – Clem’s Organic Garden

    Tomatoes, Heirloom – Tendwell Farms

    Try out these great recipes we found around the web that feature items from your share:

    Spinach With Corn and Tomatoes

    https://www.food.com/recipe/spinach-with-corn-and-tomatoes-158299

    Ingredients:

    2 teaspoons olive oil

    4 cups Malabar Spinach (about 5 ounces, finely sliced)

    1 cup grape tomatoes, halved

    1 teaspoon coarse salt

    1⁄4 teaspoon fresh ground pepper

    2 ears corn

    Directions:

    1. Hold the ears of corn tall, straight, or even slightly angled, with the stem-side resting on the cutting board, then simply slice down all sides of the corn to remove the kernels.
    2. In a large saucepan, heat 2 teaspoons olive oil over medium-high heat.
    3. Add corn and cook until warmed through, 1 to 2 minutes.
    4. Add 4 cups of malabar spinach (about 5 ounces), finely sliced.
    5. Cook until wilted, 2 to 3 minutes.
    6. Stir in 1 cup grape tomatoes, halved; cook until softened, 1 to 2 minutes.

  • CSA 2025 SUMMER WEEK 3

    From Our Farm

    Tulsi Basil
    (store like fresh flowers in a cup of water)

    Baldwin Pears

    Peppers, Cubanelle

    From Our Partner Growers

    Carrots – Clem’s Organic Gardens

    Cucumbers, Slicers – Clem’s Organic Gardens

    Kale, Lacinato – Tendwell Farm

    Lettuce, Red Leaf – Tendwell Farm

    Vidalia Onions – Oso Sweet

    Tomatoes, Slicer – Tendwell Farm

    Try out these great recipes we found around the web that feature items from your share:

    Easy Pasta Primavera Recipe – Adapted from The Mediterranean Dish

    https://www.themediterraneandish.com/easy-pasta-primavera/#wprm-recipe-container-35181

    Ingredients

    • 2 zucchini, sliced into half moons
    • (optional) 2 yellow squash, sliced into half moons
    • 2 to 3 carrots, peeled and cut into short sticks
    • 2 cubanelle peppers, sliced into strips (yellow, orange or red bell pepper optional)
    • 1 red onion, sliced into half moons
    • 3 large garlic cloves, minced
    • 1 tablespoon dried oregano, plus more for garnish
    • 1 1/2 teaspoons fresh thyme leaves, plus more for garnish
    • Kosher salt
    • Black pepper
    • Extra virgin olive oil
    • 12 ounces short pasta of your choice (farfalle is the author’s favorite)
    • 2 slicer tomatoes, diced (or use 8 ounces grape tomatoes, halved)
    • 1 large lemon, zested
    • 1/2 cup parmesan cheese, plus more for garnish
    • Fresh basil for garnish (optional)

    Instructions

    1. Get ready. Preheat your oven to 450°F. Bring a large pot of water to a boil, then season generously with kosher salt.
    2. Season the vegetables. Place the zucchini, squash, carrots, bell peppers, and onion in a large mixing bowl (save the tomatoes for later). Add the garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle enough extra virgin olive oil to coat the veggies (about 3 tablespoons). Toss to coat.
    3. Roast the veggies. Spread the vegetables on a large sheet pan so they’re in one layer (you may need to use two pans). Roast on the middle rack for 10 minutes. Give them a good stir, spread them out again, and continue to roast until they’re tender and starting to brown at the edges, about 10 minutes more.
    4. Boil the pasta. While the vegetables roast, cook the pasta in salted boiling water according to the package (about 10 to 12 minutes). Just before it’s cooked to your liking, reserve one cup of the pasta cooking water, then drain.
    5. Finish the pasta. Transfer pasta to a large bowl and season with salt and pepper to taste. If you’d like, add a sprinkle more of oregano and fresh thyme. Add the roast vegetables, tomatoes, and lemon zest. Add a splash of the pasta cooking water and a drizzle of extra virgin olive oil. Toss to combine.
    6. Garnish with fresh basil if you like! Add chicken, grilled shrimp, garbanzo or cannellini beans for protein.