Category: Salads

  • CSA 2026 WEEK 34

    From Our Farm

    Basil, Italian

    Peppers, Jalapeno – Tricolor Mix

    Potatoes, Purple

    Pumpkin (quarter)

    Sweet Potato Greens – WEDS/THURS ONLY

    From Our Partners

    Grapes, Muscadine – Santa Fe Organics/ Rainbow Star Farm

    Kale, Curly Green – Tendwell Farm – FRI/SAT ONLY

    Starfruit – Natasha and Zach – WEDS/THURS ONLY

    Tomatoes, Grape – Tendwell Farm

    Watermelon, Seedless – Watsonia – FRI/SAT ONLY

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

    Potato, Tomato, Corn and Basil Salad

    Ingredients:

    • 1 pound baby red potatoes, scrubbed (or purple potatoes!)
    • 5 medium ears of corn (about 3 pounds)
    • 1 pint grape tomatoes, halved lengthwise
    • 1 small red onion, peeled and sliced thinly (about 1/2 to 3/4 cup)
    • 1 large bunch fresh basil, rinsed, dried, and leaves picked
    • 1/4 cup extra-virgin olive oil
    • 2 large lemons, juiced
    • 1 teaspoon kosher salt
    • About 15 grinds freshly ground pepper

    Instructions:

    1. Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
    2. Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
    3. Remove corn from water and also let drain. Use a chef’s knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.

    Recipe adapted from: https://www.foodnetwork.com/recipes/dave-lieberman/potato-tomato-corn-and-basil-salad-recipe-1917221

  • CSA 2026 WEEK 32

    From Our Farm

    Basil, Italian

    Okra

    Potatoes, New Red

    Seminole Pumpkin

    From Our Partners

    Beets – Clem’s Organic Garden

    Kale, Curly or Red – Tendwell Farm

    Mangos – Natasha and Zach or Paradise Farm

    Peaches – Watsonia

    Tomatoes, Slicer – Tendwell Farm

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

    Roasted Beet and Peach Salad Recipe

    Ingredients:

    • 3 cups small beets, roasted and chopped (about 1.5 )
    • 1 peach, pitted and sliced
    • 1 pluot, pitted and sliced
    • 5 ounces mixed greens
    • 3 tablespoons balsamic vinegar
    • 2 tablespoons walnut or olive oil
    • 1 teaspoon stone ground mustard
    • 1 teaspoon honey
    • 1/3 cup to 1/2 blue cheese, crumbled*
    • 1/4 cup walnuts, roasted and chopped

    Instructions:

    1. Preheat oven to 400 degrees F.
    2. Wash and scrub the beets well.
    3. Place beets on a long piece of tin foil then fold the foil into a packet. Place the foil on a cookie sheet and roast 45 minutes or until tender when poked with a fork. Allow beets to cool 20 minutes. Once cool, peel the skins off using your fingers or a paring knife (they should come off in strips easily).
    4. Chop the beets and set them aside.
    5. In a small bowl, whisk together the balsamic vinegar, walnut (or olive) oil, mustard, and honey until completely combined.
    6. In a large salad bowl, add the mixed greens and toss with desired amount of dressing.
    7. Add the peach and pluot slices, roasted beets and toss again.
    8. Serve salad with roasted walnuts and crumbled blue cheese on top!

    Recipe adapted from: https://www.theroastedroot.net/roasted-beet-and-peach-salad/

  • CSA 2026 WEEK 29

    From Our Farm

    Basil, Italian

    Okra, Bicolor

    From Our Partners

    Cabbage, Red – Blackwater Farms

    Cucumbers – Watsonia

    Lettuce, Red Leaf – Tendwell Farm

    Mangos – Natasha and Zach

    Peaches, Yellow – Watsonia

    Tomatoes, Heirloom – Watsonia

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

    Tomato Peach Salad with Basil

    Ingredients:

    • 2 cups fresh basil leaves, plus small leaves, for garnish
    • 2 tablespoon extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 4 ripe but firm yellow peaches, cut into wedges
    • 4 tomatoes, preferably a mix of large heirloom tomatoes, cored and cut into wedges
    • 1 tablespoon fresh lemon juice

    Instructions:

    1. Bring a small saucepan of water to a boil. Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper. 
    2. Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top and sprinkle with the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with whole basil leaves and serve.

    Recipe adapted from: https://www.foodnetwork.com/recipes/food-network-kitchen/tomato-peach-salad-with-basil-recipe-2112187

  • CSA 2026 SPRING WEEK 13

    From Our Farm

    Basil, Lemon

    Cabbage, Baby

    Onion, Sweet Red (Cured)

    Peppers, Sweet Habanero

    Potatoes, Kennebec

    From Our Partners

    Dandelion Greens – Tendwell Farm

    Fennel – Tendwell Farm

    Stonefruit Medley – Watsonia

    Tomatoes, Heirloom – Clem’s Organic Gardens

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

    Fennel, Peach, and Pesto Salad

    Ingredients:

    2 medium fennel bulbs, sliced paper thin
    2 Persian cucumbers, very thinly sliced
    1/3 cup mixed basil and mint
    2 peaches, pitted and sliced
    1/4 cup crumbled feta cheese
    1 tablespoon extra-virgin olive oil, more for drizzling
    2 tablespoons toasted and crushed pistachios
    1 1/2 tablespoons fresh lemon juice, more for to taste
    1/2 teaspoon sea salt
    Scoops of pesto
    Freshly ground black pepper

    Instructions:

    1. In a medium bowl, toss together the fennel, cucumber, olive oil, lemon juice, salt, and several grinds of black pepper.
    2. Arrange the fennel mixture on a platter along with the peaches, herbs, pistachios, feta, and scoops of pesto. Drizzle with olive oil and season to taste as desired.

    Adapted from: https://www.loveandlemons.com/summer-fennel-salad/

  • CSA 2026 SPRING WEEK 9

    From Our Farm

    Cantaloupe Melons

    Collards

    Eggplant, Japanese

    Radishes, Purple Daikon

    From Our Partners

    Blueberries – Blackwater Farms

    Cabbage, Napa – Blackwater Farms

    Lettuce, Red Leaf – Tendwell Farm

    Stone Fruit Medley – Watsonia

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

    Mojito Fruit Salad

    Ingredients:

    • 1/2 seedless watermelon (about 5 lbs)
    • 2 cups chopped peaches, plums, mango, or any in-season fruit
    • 1 small honeydew or cantaloupe (about 4 lbs), seeds removed
    • 1 pint blueberries, strawberries, or blackberries
    • 2 limes
    • 2 tbsp honey
    • 1/4 cup thinly sliced fresh mint leaves

    Instructions:

    1. Using a 1-inch melon baller, scoop the flesh from the watermelon and arrange in an even layer in a 2½- to 3-qt trifle bowl. Top with a layer of the peaches. Using melon baller, scoop the flesh from the honeydew and add to bowl in an even layer. Top with a layer of the berries.
    2. Zest the limes into a small bowl. Halve 1 lime and squeeze the juice into same bowl. Add the honey and mint and stir to combine. Pour dressing over fruit in bowl. Toss just before serving, if desired.

    Adapted from: https://www.savoryonline.com/recipes/mojito-fruit-salad-all-summer-any-fruit-salad/