Tag: scallions

  • CSA 2026 WEEK 38

    From Our Farm

    Eggplant, Japanese

    Peppers, Jalapeno – Tricolor Mix

    Persimmons, Heirloom

    Potatoes, Kennebec

    From Our Partners

    Cucumbers – Watsonia

    Grapes, Muscadine – Watsonia

    Onions, Scallions – Tendwell Farm

    Squash, Spaghetti – Clem’s Organic Garden

    Tomatoes, Heirloom – Clem’s Organic Garden

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

    How to Prepare Spaghetti Squash

    Ingredients:

    • 1 spaghetti squash
    • extra-virgin olive oil
    • sea salt and freshly ground black pepper

    Instructions:

    • Preheat the oven to 400°F.
    • Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
    • Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
    • Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

    Tip: If your squash is too hard to cut, soften it slightly in the oven or microwave before slicing it in half.

    Option 1: Roast the squash whole. Prick it all over with a fork and bake at 400°F for 10 minutes to make it easier to cut.

    
Option 2: Microwave the squash. Prick it all over with a fork and microwave in 1-minute bursts until it’s soft enough to cut.

    Then, cut the squash in half and proceed with the recipe!

    Recipe adapted from: https://www.loveandlemons.com/how-to-cook-spaghetti-squash/#wprm-recipe-container-77304

  • CSA 2026 WEEK 35

    From Our Farm

    Basil, Thai

    Pears, Pineapple

    Potatoes, Kennebec

    Turmeric

    From Our Partners

    Beans, Green Snap – Tendwell Farm

    Kale, Lacinato – Tendwell Farm

    Onions, Scallions – Tendwell Farm

    Peaches – Watsonia

    Peppers, Yellow Bell – Tendwell Farm

    Tomatoes, Slicer – Tendwell Farm

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

    Turmeric Roasted Potatoes and Green Beans

    Ingredients:

    • 4 large potatoes cut into 3/4″-1″ chunks, about 4 cups worth
    • 1 pound fresh green beans trimmed and halved
    • 3 – 4 tablespoons olive oil
    • 3/4 teaspoon kosher salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon granulated garlic or garlic powder
    • 1 teaspoon paprika smoked paprika if you have it
    • 1/2 teaspoon ground turmeric
    • 1/4 teaspoon ground cumin
    • 1/4 cup shredded Pecorino Romano or Parmesan cheese

    Instructions:

    1. Preheat the oven to 375 degrees. Line a large baking sheet with a silpat mat or parchment paper. (If you don’t line it, grease the pan liberally with extra olive oil.) Combine all the spices in a small bowl. Toss the potatoes with a couple tablespoons of oil and then sprinkle generously with about 2/3 of the spices. Toss with your hands to make sure they are very well coated. Add about half of the cheese and toss well to distribute. Spread the potatoes across the prepared baking sheet and roast for 45 minutes. (Set a timer for 25 minutes.)
    2. While the potatoes begin roasting, prepare the green beans. Toss them with a tablespoon or so of oil and then sprinkle generously with the remaining spices. Toss with your hands to coat well. Add the remaining cheese and toss again to coat. After the potatoes have roasted about 25 minutes, remove from the oven. Add the green beans to the potatoes, stir with a spatula to combine and then spread them across the baking sheet.
    3. Return to the oven and roast an additional 20-25 minutes. When the potatoes are tender and slightly crisp, remove from the oven. The green beans should be tender with a slight bite remaining. Enjoy!

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

  • CSA 2026 SPRING WEEK 8

    From Our Farm

    Basil, Tulsi

    Cantaloupe Melons

    Cucumbers

    Carrots, Sweet Baby Loose

    Kale, Curly

    Onions, Scallions

    Squash, Baby Mix

    From Our Partners

    Tomatoes, Heirloom – Urban Vegetable Project

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

    Cucumber and Melon Salad with Feta

    Ingredients:

    • 1 Cantaloupe melon
    • 1 cucumber (about 10 oz or 300 g)
    • 7 oz feta cheese (about 200 g)
    • 1/3 cup of fresh basil
    • 1/3 cup of fresh mint
    • 2 limes , according to your taste
    • 3 tablespoons olive oil
    • Salt Flakes or Fleur de sel
    • Black pepper

    Instructions:

    1. Cut the melon in half and remove the seeds with a spoon, then in slices and in cubes (without the skin).
    2. Cut the cucumber and feta into cubes. Chop the basil and mint.
    3. Set aside a few leaves for decoration.
    4. Combine melon, cucumber, feta cubes and herbs in a large salad bowl. Pour in the lime juice (adjust the amount to suit your taste) and olive oil.
    5. Finish with a pinch of salt flakes (fleur de sel) and black pepper. Serve chilled as a starter or as a side dish.

    Adapted from: https://lacuisinedegeraldine.fr/en/cucumber-melon-salad-with-feta

  • 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 WINTER WEEK 11

    From Our Farm

    Beets, with Tops

    Bok Choy

    Cabbage, Red Napa

    Celery

    Dill

    Onions, Green/Scallions

    Spring Mix

    Sweet Potatoes, Okinawa

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

    Simple Baby Bok Choy and Snow Peas

    Ingredients:

    • 1 tablespoon peanut oil
    • 2 garlic cloves, finely minced
    • 1 teaspoon grated fresh ginger
    • 3⁄4 lb baby bok choy, leaves separated
    • 1⁄2 lb snow peas
    • 1⁄2 cup chicken stock (or vegetable stock if you wish to keep it vegetarian)
    • 2 tablespoons oyster sauce
    • 1⁄2 teaspoon sesame oil

    Instructions:

    1. Add the oil, garlic and ginger into a wok or large saute pan. Turn the heat to medium-high. As the oil heats, the garlic and ginger will infuse the oil with flavor. Take care that they do not burn. When the oil is hot, add the bok choy and the snow peas and toss to coat them in the oil.
    2. Stir-fry the mixture for about a minute. Add the stock and oyster sauce and bring to a boil. Cover and cook for 2 minutes until the bok choy stems are crisp-tender. Drizzle the sesame oil over the mixture and serve.

    Recipe adapted from: https://www.food.com/recipe/simple-baby-bok-choy-and-snow-peas-425819#recipe