Tag: chard

  • CSA 2026 SPRING WEEK 2

    From Our Farm

    Bok Choy

    Broccoli

    Carrots, Sweet Baby

    Chard

    Fennel

    Lettuce, Milagro

    Peas, Snow

    Turnips, Tokyo

    From Our Partners

    Squash, Zucchini / Yellow – Urban Vegetable Project

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

    Roasted Fennel and Snow Pea Salad

    Ingredients:

    • 1 lb fresh fennel
    • 3 tbsp olive oil
    • sea salt
    • ground black pepper
    • 1 lemon
    • 2 tbsp pumpkin seeds or sunflower seeds, toasted
    • 5 oz. snow peas

    Instructions:

    1. Preheat the oven to 450°F (225°C).
    2. Cut the stalks and fronds off the fennel. Then cut the fennel bulb into small wedges. Arrange in a baking dish. Drizzle olive oil on top. Salt and pepper to taste.
    3. Cut the lemon in half and squeeze out the juice and save for something else. Cut the lemon rind into thin wedges and place around the fennel (oven-baked lemon gives a lovely flavor but you don’t have to eat them if you don’t want).
    4. Bake in the oven for 20–30 minutes or until the fennel has turned a nice golden color.
    5. While the fennel is baking, place the pumpkin seeds in a dry frying pan and toast over medium heat for a few minutes until browned but not burnt.
    6. Mix the roasted fennel with raw shredded snow peas and the dry toasted pumpkin seeds. Plate and serve with fish, chicken or meat.

    Recipe adapted from: https://www.dietdoctor.com/recipes/roasted-fennel-sugar-snap-salad

  • CSA 2026 WINTER WEEK 10

    From Our Farm

    Arugula

    Carrots, Rainbow

    Chard, Rainbow

    Collards FRI + SAT ONLY

    Cilantro

    Lettuce, Red Leaf

    Onions, Sweet

    Radishes, Red or French

    Sweet Potatoes Murasaki

    From Our Partner Growers

    Kale, Lacinato – Urban Vegetable Project – WEDS + THURS ONLY

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

    Radish, Carrot & Cilantro Salad

    Ingredients:

    • 1 1/2 pounds radishes, very thinly sliced
    • 1 1/2 pounds medium carrots, thinly sliced
    • 6 green onions, chopped
    • 1/4 cup coarsely chopped fresh cilantro

    Dressing:

    • 1 teaspoon grated lemon zest
    • 1 teaspoon grated orange zest
    • 2 tablespoons extra-virgin olive oil
    • 3 tablespoons lemon juice
    • 3 tablespoons orange juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper

    Instructions:

    1. In a large bowl, combine radishes, carrots, onions and cilantro. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Refrigerate, covered, at least 1 hour before serving.

    Recipe adapted from: https://www.tasteofhome.com/recipes/radish-carrot-cilantro-salad/

  • CSA 2025 FALL WEEK 11

    From Our Farm

    Bok Choy, Baby

    Chard, Rainbow

    Carrots, Sweet Baby 

    Citrus, Satsuma

    Sweet Potatoes Murasaki

    Turnips, Tokyo – Loose or Bunched

    Turmeric

    From Our Partner Growers

    Beets – Urban Vegetable Project – THURS/FRI/SAT ONLY

    Kale, Lacinato – Blackwater Farms

    Peppers, Shishitos – Little Pond Farm – WED ONLY

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

    Bok Choy, Kale & Beet Slaw with Creamy Cashew Dressing

    Ingredients:

    • 1 head of Bok Choy, stems and greens very finely chopped/shredded (about 4 cups worth)
    • 1 bunch of kale, tough stems removed and greens very finely chopped/shredded (about 4 cups)
    • 1 cup shredded raw beets (from about 1-2 medium sized beets)
    • 1 medium sized apple, very finely chopped
    • 1/2 cup raw cashews (sprouted if possible)
    • 1/4 cup water + more to thin as needed
    • 1/4 cup balsamic vinegar
    • 2 dates, pitted
    • 1 teaspoon dijon mustard
    • pinch of salt
    • sunflower seeds for topping

    Instructions:

    1. Add all of the chopped veggies and fruit to a large bowl and toss to combine.
    2. Add the cashews, water, balsamic vinegar, dates, mustard and salt to a bowl of a food processor or high speed blender and whirl away until smooth, adding more water too thin as needed. Taste for seasonings and adjust if need be.
    3. Add half of the dressing to the slaw and toss/massage with your hands to coat. Add more dressing as needed and then sprinkle with sunflower seeds.

    Recipe adapted from: https://dishingupthedirt.com/farm-fresh/beets/bok-choy-kale-beet-slaw-with-creamy-cashew-dressing/

  • CSA 2025 FALL WEEK 13

    From Our Farm

    Beans, Tricolor

    Carrots, Sweet Baby

    Chard, Rainbow

    Kohlrabi

    Lettuce, Romaine

    Parsley

    Pumpkin, Seminole

    Radishes, Daikon

    Sweet Potatoes Yams Medium

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

    Sweet Potato Three-Bean Salad

    Ingredients:

    • 12 ounces sweet potatoes, cut into 1/2-inch dice
    • 8 ounces green beans, cut into 3/4-inch pieces (use our tricolor beans!)
    • 6 tablespoons red wine vinegar (try our pear cider vinegar!)
    • 1/4 cup olive oil
    • 1 1/2 teaspoons Dijon-style mustard 
    • 2 cloves garlic, minced
    • 1/2 teaspoon salt, or more to taste
    • 1/2 teaspoon pepper, or more to taste 
    • One 15-ounce can garbanzo beans, drained
    • One 15-ounce can red kidney beans, drained
    • 1 green bell pepper, cut into 1/2-inch dice (use the sweet pepper mix!)
    • 4 scallions, thinly sliced
    • 2 tablespoons chopped fresh dill
    • 2 tablespoons chopped fresh flat-leaf parsley

    Instructions:

    1. In a medium saucepan of boiling, salted water, cook the sweet potatoes until almost tender, 4 to 6 minutes. Use a slotted spoon to remove the sweet potatoes to paper towel-lined plate.
    2. Add the green beans to the boiling water and cook until crisp-tender, 1 1/2 to 3 minutes. Drain, then add the green beans to the plate with the sweet potatoes.
    3. In a large bowl, whisk the vinegar, oil, mustard, garlic, salt, and pepper. Add the sweet potatoes and green beans, gently stirring to combine. Set aside to cool to room temperature.
    4. Add the garbanzo beans, kidney beans, bell pepper, scallions, parsley, and dill. Add more salt and pepper to taste. Serve room temperature or chilled.

    Recipe adapted from: https://www.casweetpotatoes.com/recipe/2023/06/21/sweetpotato-three-bean-salad

  • Summer 1 CSA – Week 1

    Welcome to the Summer Season! We are so grateful for the support of our CSA members! We will provide the following produce in your first CSA share this week:

    • Sweet Italian Basil, bunch
    • Rainbow Chard, bunch or Lacinato Kale, bunch – New Sprout Organic Farm
    • Curly Kale, bunch or Collard Greens, bunch – New Sprout Organic Farm
    • Cantaloupe Melon
    • Cucumbers, nonconformers
    • Sweet Yellow Onions
    • Mixed Radish, loose (no tops)
    • Mixed Summer Squash Varieties
    • Murasaki Sweet Potatoes
    • Green Tomatoes
    • Slicer Tomatoes, or Plum Tomatoes

    Cucumber and Melon Salad with Basil – source : Well Vegan

    Ingredients
    • 2 large cucumbers (organic preferred)
    • 1 ripe, sweet cantaloupe
    • Small handful of fresh basil or Thai basil, for serving
    • Pinch of red pepper flakes (optional)

    For the dressing

    • 2 tablespoons avocado oil 
    • 2 teaspoons lime juice
    • 1 teaspoon lime zest
    • 1 teaspoon agave
    • Pinch of salt
    Instructions
    1. Peel the cucumbers into a stripe pattern and slice in half lengthwise. Use a spoon to scoop out the seeds and then slice the cucumbers into ½-inch moon shapes. Add the cucumber to a large serving bowl.
    2. Cut the cantaloupe in half and scoop out the seeds. Use a melon baller to create cantaloupe spheres (I used the smaller side of my melon baller) and place them in the serving bowl. 
    3. To make the dressing, whisk all of the ingredients together in a small bowl. Taste and adjust flavors to your liking. It should be a nice balance of acidic and sweet.
    4. Drain any juice that has collected in the bottom of the serving bowl. Drizzle the cucumber and melon with the dressing. Toss to coat and refrigerate until ready to serve. 
    5. Just before serving, garnish with fresh basil and a sprinkle of red pepper flakes (optional).

    Green Tomato Stew – source: Holy Cow Vegan

    Ingredients
    • 2 large green tomatoes (diced. Or about 3 cups halved cherry or other small tomatoes)
    • 1 tsp vegetable oil
    • 1 tsp black mustard seeds
    • 1 sprig (about 15-20) curry leaves
    • 2 green chili peppers (like serrano or jalapeno, slit down the middle and deseeded — unless you like lots of heat)
    • ½ tsp turmeric
    • 1 heaping tsp coriander powder
    • 1 ½ cups coconut milk
    • Salt to taste

    Instructions

    1. Heat the oil in a saucepan. Add the mustard seeds and, when they sputter, add the curry leaves and green chillies.
    2. Saute for a few seconds and add the green tomatoes
    3. Add the coriander powder and turmeric and mix. Add a few tablespoons of water and when the water boils, put a lid on the saucepan and cook over medium-high heat about five minutes or until the tomatoes are soft. Green tomatoes are firmer and won’t break down as much as ripe tomatoes would.
    4. Add half the coconut milk to the saucepan and bring to a boil. Add salt to taste and let the tomatoes cook another minute or two.
    5. Add the remaining coconut milk and salt, stir, and heat until the coconut milk is warmed through but not boiling.
    6. Turn off heat and serve.

    Summer Squash Salad – source: A Taste of Home

    A colorful and tasty alternative to coleslaw.

    Ingredients
    • 4 cups julienned zucchini
    • 4 cups julienned yellow squash
    • 2 cups sliced radishes
    • 1/4 cup canola oil
    • 1/3 cup cider vinegar
    • 2 tablespoons Dijon mustard
    • 2 tablespoons snipped fresh parsley or basil
    • 1-1/2 teaspoons salt
    • 1/2 teaspoon pepper

    Instructions

    1. In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. If desired, top with additional fresh herbs.

    Fried Green Tomatoes – source : Simply Recipes

    Ingredients

    • 3 medium-sized, firm green tomatoes
    • Salt
    • 1 cup all-purpose flour
    • 1 tablespoon Cajun seasoning (optional)
    • 1/2 cup milk or buttermilk
    • 1 egg
    • 1/3 cup fine white cornmeal (or regular cornmeal, if you can’t find it)
    • 1/2 cup fine dry bread crumbs
    • 1/4 cup peanut oil, canola oil, or olive oil for frying

    Instructions

    1. Slice and salt green tomatoes: Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.
    2. Set out shallow bowls with coating ingredients: While the salted green tomato slices are resting, place in three separate, shallow bowls: 1 for the flour and Cajun seasoning (if using), 2 for buttermilk and egg, and 3 for breadcrumbs and cornmeal. Whisk together the egg and buttermilk.
    3. Bread the tomato slices: Heat the oil in a skillet on medium heat. Dip the green tomato slices in the flour-seasoning, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.
    4. Fry the breaded tomatoes: In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain