Tag: Parsley

  • CSA 2026 SPRING WEEK 7

    From Our Farm

    Beans, Tricolor

    Green Baby Cabbage

    Dandelion Greens

    Onion, Sweet Red (Cured)

    Parsley

    Radishes, Purple Daikon

    Spring Mix

    Sweet Potatoes, Fingerling

    From Our Partners

    Blueberries – Blackwater Farms

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

    Blueberry Cucumber Salsa

    Ingredients:

    • 1 cup fresh blueberries
    • 1 cup cucumber, finely diced (about 1/2 medium cucumber)
    • 1/4 cup red onion, finely chopped
    • 1 small jalapeño pepper, seeded and minced
    • 1/4 cup fresh cilantro, chopped
    • 1 tablespoon fresh lime juice
    • Zest of 1 lime
    • 1/4 teaspoon sea salt
    • 1/8 teaspoon freshly ground black pepper

    Instructions:

    1. Prepare the Blueberries: Rinse blueberries under cold water and pat dry with a clean towel. Halve or quarter any larger berries for uniform pieces.
    2. Combine Fresh Ingredients: In a medium mixing bowl, combine the prepared blueberries, diced cucumber, chopped red onion, minced jalapeño, and fresh cilantro.
    3. Season the Salsa: Add lime juice, lime zest, sea salt, and freshly ground black pepper to the bowl.
    4. Toss and Mix: Gently toss all ingredients together until evenly combined, being careful not to crush the blueberries.
    5. Rest the Salsa: Refrigerate for 10 to 15 minutes to allow the flavors to meld together before serving.
    6. Serve: Serve chilled with tortilla chips, or use as a fresh topping for grilled fish, chicken, or tacos.

    Adapted from: https://rusticrecipeblog.com/recipes/blueberry-cucumber-salsa

  • CSA 2026 SPRING WEEK 5

    From Our Farm

    Beans, Tricolor

    Cucumbers

    Kale, Curly

    Lettuce, Panisse or Red Leaf

    Onions, Scallions

    Parsley

    Potatoes, Kennebec

    Squash, Summer Mix

    From Our Partners

    Blueberries – Blackwater Farms

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

    Blueberry Cucumber Salad

    Ingredients:

    • ⅔ cup sliced almonds
    • 3 tablespoons sugar
    • 8 cups spring greens, baby spinach or your greens of choice
    • salt and pepper
    • 4 baby seedless cucumbers, thinly sliced
    • 4 green onions, thinly sliced
    • 1 cup blueberries
    • ¼ cup finely grated parmesan cheese

    Creamy Balsamic Vinaigrette:

    • ¼ cup balsamic vinegar
    • 1 garlic clove, minced
    • 2 tablespoons heavy cream
    • 2 teaspoons dijon mustard
    • 2 teaspoons honey
    • pinch of salt and pepper
    • ½ cup extra virgin olive oil
    • 2 tablespoons fresh chives

    Instructions:

    1. Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramely, coating all of the almonds – about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.
    2. In a large bowl, toss the greens with a generous pinch of salt and pepper. Sprinkle on the blueberries, cucumbers, green onions and parmesan cheese. Add the almonds on top. Serve immediately with the balsamic dressing!

    Creamy Balsamic Vinaigrette

    1. Whisk together the vinegar, garlic, cream, mustard, honey and a pinch of salt and pepper. Stream in the olive oil while whisking until emulsified. Stir in the chives. Serve with your favorite salad! This dressing stays great in the fridge. Just shake or whisk it to combine before serving.

    Recipe adapted from: https://www.howsweeteats.com/2020/06/blueberry-summer-salad/

  • CSA 2026 SPRING WEEK 3

    From Our Farm

    Celery

    Collards

    Lettuce, Romaine

    Onions, Sweet

    Parsley

    Potatoes, New Red

    Radishes, Purple Daikon

    From Our Partners

    Cucumbers – Urban Vegetable Project

    Squash, Yellow – Urban Vegetable Project

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

    Creamy Potato Salad with Celery, Radishes and Herbs

    Ingredients:

    • 3 lb. small new potatoes (about 24)
    • Kosher salt and pepper
    • 1/2 cup low-fat sour cream
    • 1/4 cup mayonnaise
    • 3 Tbsp. white wine vinegar
    • 4 stalk celery
    • 1 bunch radishes (about 6)
    • 3/4 cup fresh flat-leaf parsley
    • 1/4 cup fresh tarragon

    Instructions:

    1. Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 tsp salt, reduce heat and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
    2. Meanwhile, in a large bowl, whisk together the sour cream, mayonnaise, vinegar, and 1/2 tsp each salt and pepper. Add the potatoes, celery and radishes and toss to coat. Fold in the parsley and tarragon, if using.

    Recipe adapted from: https://www.womansday.com/food-recipes/food-drinks/recipes/a11668/creamy-potato-salad-celery-radishes-herbs-recipe-122955/

  • CSA 2026 WINTER WEEK 12

    From Our Farm

    Carrots, Rainbow

    Fennel 

    Kale, Curly 

    Lettuce, Red Leaf 

    Parsley

    Peas, Snow 

    Spring Mix 

    Sweet Potatoes, Yams, Fingerling

    From Our Partner Growers

    Squash/Zucchini Mix – Urban Vegetable Project

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

    Everyday Greens Skillet

    Ingredients:

    • 2 tbsp olive oil
    • 1 clove garlic pressed
    • 1 medium green bell pepper cut to strips
    • 1 medium zucchini squash sliced in half medallions
    • 1 bunch kale torn in bite size pieces
    • 1 cup snap peas
    • 1/8 tsp dried thyme
    • 1/8 tsp onion powder
    • 5 leaves fresh basil
    •  salt & pepper to taste
    • 2 tsp balsamic vinegar (or Pear Cider Vinegar!)

    Instructions:

    1. Add olive oil to stove top skillet on medium-high heat. I like to use cast iron so it sears the veggies a bit during cooking.
    2. Place garlic, veggies, seasoning and basil into the skillet. Stir to combine. Cook on medium-high heat for 4-5 minutes. Stir occasionally.
    3. Turn heat down to medium. Add balsamic vinegar or acid of your choice. Stir and cook another 5-7 minutes or until veggies are soft yet tender.
    4. Serve hot as a side dish or as a veggie bowl.

    Recipe adapted from: https://www.mangiapaleo.com/2018/03/16/everyday-greens-skillet/

  • CSA 2026 WINTER WEEK 7

    From Our Farm

    Carrots, Sweet Baby

    Galangal

    Sweet Potatoes, Murasaki

    From Our Partner Growers

    Cabbage, Red – Blackwater Farms

    Collards – Little Pond Farm

    Lettuce, Red Leaf – Urban Vegetable Project

    Parsley – Little Pond Farm

    Squash, Yellow/Green Mix – Urban Vegetable Project

    Strawberries – Topside Produce Company

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

    Caramelized Sweet Potato and Carrot Medley with Walnut Cranberry Glaze

    Ingredients:

    • 2 large sweet potatoes, peeled and cubed
    • 4 medium carrots, peeled and sliced into rounds
    • 3 tablespoons olive oil
    • 2 tablespoons maple syrup (or Cane Syrup!)
    • 1/4 cup dried cranberries
    • 1/2 cup chopped walnuts
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon ground cinnamon
    • Salt and black pepper to taste
    • 2 tablespoons balsamic vinegar

    Instructions:

    1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
    2. In a large bowl, toss sweet potatoes and carrots with olive oil, smoked paprika, cinnamon, salt, and pepper until evenly coated.
    3. Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
    4. While vegetables roast, combine maple syrup and balsamic vinegar in a small saucepan over medium heat. Add dried cranberries and simmer for 5 minutes until slightly thickened.
    5. Remove vegetables from oven and transfer to a serving bowl. Drizzle with cranberry glaze and toss gently to coat.
    6. Top with chopped walnuts and serve warm.

    Recipe adapted from: https://www.shaykeerecipes.com/caramelized-sweet-potato-carrot-medley