CSA Week 4

Welcome to week 4! In your share this week you will find:

Fingerling Potatoes
Zucchini
Cipollini Onions
Sugar Snap Peas
Basil
Cabbage or Salad Mix

Full Shares Only:
Cauliflower
Cilantro

The crew had a spontaneous silent pea meditation today, each within our own thoughts as we picked our way through the pea jungle. We harvested 132 pints; a record number!

More fingerling potatoes, which I’ve been enjoying most mornings as country hash brows. I’ll cook them until almost done, add some onion, chorizo cooking each and then pour in my eggs for a flavorful Mexcian inspired scramble. Top it off with cilantro and avocado and a side of lime-splashed, tajin-sprinkled mango for a delightful start to the day.

You will find my favorite zucchini soup recipe below that was gifted from a magical retreat center I worked at in Washington. Its a great one for its simplicity and is easily altered for dairy or lactose free. Perhaps you may utilize your Cipollini onions in the zuke soup? I use the bulb and also use the green tops just as you would green onion.

Those Sugar Snap Peas!!! We hope you’re enjoying them! This is our best pea year yet! I certainly eat my full when we harvest them. Don’t know what to do with so many peas? Check the recipe below for pea crunchies.

Basil…well I wanted to see what weird recipes were out there for basil; something to do with it other than using it as a topping or pesto. Check below, a new recipe for us all to have fun with.

Full shares have cilantro and cauliflower. A note on the cauliflower, its awfully pretty with some pinkish, purple color going on. This is perfectly normal and sometimes caused by heat or other factors. It still tastes delicious and you get some added color as a bonus! Cauliflower wings anyone?

Half shares have the vitamin packed cabbage. Maybe some green cabbage rolls?

Storage tips: basil loves being warm. In a bag on the counter will be best. Everything else will do great stored in bags/containers in the fridge. Enjoy!


Zucchini Soup, serves 4-6

1 ½ lbs. zucchini, cut into chunks
1 ½ TBSP. butter, olive or coconut oil
½ tsp. Salt (more, to taste)
¼ tsp tarragon (more, to taste)
2 cups milk, substitute coconut milk

  1. Steam zucchini until just tender
  2. Saute the onion in butter – with salt – until soft. (5 minutes or so)
  3. Puree all ingredients until smooth – in blender or with immersion blender
  4. Heat gently (don’t cook it) just before serving.
    Note – Add more liquid, broth or milk, until desired consistency

Basil Lime Sugar Cookies

Makes 16 cookies

1/2 cup unsalted butter
3/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla
zest from one lime
3 tbsp very finely chopped fresh basil leaves
1 3/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt

  1. Pre-heat the oven to 375 degrees Fahrenheit and line the cookie sheets with a silicone mat or parchment paper.
  2. In a stand mixer (or hand-held mixer) cream together the butter and sugars until light and fluffy.
  3. Mix in the egg, vanilla, zest, and basil. Mix together until fully combined.
  4. In a separate bowl sift together the flour, baking soda, and salt. Then mix into the butter mixture until combined.
  5. Scoop cookie dough using a 2″ cookie scoop. Place dough balls about 1 inch apart on the cookie sheets.
  6. Bake 8 to 12 minutes, depending on the size of your cookies/oven.
  7. Allow to cool on a cooling rack for a few minutes

Garlic Parmesan Peas

Serves 6.

3 cups sugar snap peas , trimmed, rinsed, dried
3 tablespoons Roasted Garlic Olive Oil (see notes if using regular olive oil)
1/2 cup panko crumbs
1/4 cup grated Parmesan cheese
2 tablespoons finely chopped fresh parsley
salt and fresh ground pepper , to taste

  1. Preheat oven to 400F.
  2. Grease a baking sheet with cooking spray or line it with parchment paper and set aside.
  3. Combine sugar snap peas and olive oil in a mixing bowl and toss to coat.
  4. In a separate bowl mix together panko crumbs, parmesan cheese, parsley, salt and pepper.
  5. Add the panko mixture to the sugar snap peas and toss to combine.
  6. Arrange in previously prepared baking sheet in a single layer.
  7. Roast for 15 to 20 minutes, or until crispy, turning once during cooking.
  8. Remove from oven and serve immediately.
    Notes If you do not have “garlic olive oil”, use 2 tablespoons minced garlic for the peas mixed with regular olive oil.

Stuffed Cabbage Rolls

Serves 8.

⅔ cup water
⅓ cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
¼ cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
¼ teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup

  1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
  3. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
  4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
  5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Leave a Reply

Your email address will not be published.