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Turnips and kohlrabi are great roasted. Just peel the kohlrabi if using that in addition to turnips.
1. Wash and chop turnips into bite size pieces.
2. Spread in baking pan and drizzle with olive oil.
3. Bake at 450 degrees for 30 minutes, stirring after 15 minutes.
4. Sprinkle with sea salt to taste.
5. Rosemary is also great with the roasted turnips and kohlrabi.
They are both also good chopped raw onto a salad, giving a sweet fruity flavor with minimal "brassica" tang.
— Stacy, 1st Week Paradise Produce Summer CSA
Swiss chard is a new vegetable to many people. You can steam it or sauté it or boil it like other greens. But here’s a simple idea you might want to try, especially if you haven’t been keen on it plain…
Try Swiss chard lasagna!! Just use chard instead of spinach. It tastes similar - if anything milder. I like the meaty stems but if you don’t you can cut them off.
— Stacy, 2nd Week Paradise Produce Summer CSA
Here are is a creamy dill salad dressing recipe.
Dill gives a sprightly taste to your spring salads!
1-tablespoon Dijon style mustard
1/3 cup heavy cream or yogurt
1/4 cup herb rice vinegar
1/2 cup extra virgin olive oil
1/3 cup chopped dill
Salt and fresh ground pepper
— Stacy, 3rd Week Paradise Produce Summer CSA
2 tbsp. olive oil
4 cloves garlic, minced
2 lb. new potatoes, well scrubbed (about 12)
1/2 tsp. pepper
1 tbsp. finely chopped fresh rosemary
Combine olive oil and minced garlic; set aside. Place potatoes in pot with water to cover, cook until easily pierced with fork. Drain and return to heat to dry slightly. When cool enough to handle, slice thinly and layer half the slices in a baking dish. Pour half the oil and garlic mixture over this layer, then repeat with remaining potatoes and oil. Season with pepper and rosemary. Bake in preheated 450 degree oven about 20 minutes, until top layer is crisp. Makes 6 servings. 210 calories; 5 gm fat; 0 mg cholesterol; 13 mg sodium.
— Stacy, 4th Week Paradise Produce Summer CSA
We have found it lasts well if you put it in a vase or cup of water in the kitchen and keep it like cut flowers (cut the stems and change the water as needed).
— Stacy, 5th Week Paradise Produce Summer CSA
Butternut squash is superb just baked or steamed with butter. If you are more adventuresome you can try something like this:
Cubes of gold-orange butternut squash are mixed with sauteed apples and onion. A hint of spices and cottage cheese are added before piling into the shells. Topped off with a sharp Cheddar cheese, this squash bakes into a delicious dish.
For 4 servings you will need:
1 med. butternut squash
1/2 c. water
1/4 c. chopped onion
1 c. finely diced, unpeeled apple
2 tbsp. butter
1 c. cottage cheese
1/8 tsp. each cinnamon and ginger
1/4 tsp. each salt and black pepper
1 c. grated Cheddar cheese
Dried parsley
— Stacy, 6th Week Paradise Produce Summer CSA
Ingredients:
• 2 cups sliced fresh or frozen okra
• 3 to 4 tablespoons butter, divided
• 1 can (11 to 15 ounces) whole kernel corn, or about 1 1/2 cups cooked corn kernels
• 2 tablespoons flour
• 1 cup milk
• 8 ounces shredded sharp Cheddar cheese
• 1 cup dry bread crumbs
Stir-fry okra in 2 tablespoons butter for 10 minutes. Place in baking dish alternating layers with drained corn. Make a white sauce by melting remaining butter in a saucepan over low heat and blending in flour. Milk should be added all at once, cooking quickly and stirring constantly. Cheese is stirred in until blended. Pour this mixture over vegetables. Melt remaining 1 or 2 tablespoons of butter and toss with bread crumbs. Sprinkle buttered crumbs over casserole. Bake at 350° for approximately 45 minutes, until the casserole is heated through and the crumbs are brown. 6 to 8 servings.
— Stacy, 7th Week Paradise Produce Summer CSA
Sweet potatoes are great simply baked. Use aluminum foil to keep your potatoes moist.
Here’s a combination I find irresistible that I created myself. Slice open a steaming sweet potato and sprinkle a few raisins in it. Close it back up so the raisins steam and soften. In ten or fifteen minutes open it up and drizzle coconut oil and melted butter over the potato. Top with chopped pecans.
— Stacy, 9th Week Paradise Produce Summer CSA
Cooked radishes taste very similar to turnips. Roasted radishes are delicious.
1. Wash and chop into bite size pieces.
2. Spread in baking pan and drizzle with olive oil.
3. Bake at 450 degrees for 30 minutes, stirring after 15 minutes.
4. Sprinkle with sea salt to taste.
5. Rosemary is also great to add for flavoring.
— Stacy, 10th Week Paradise Produce Summer CSA
4 teaspoons Olive Oil
1 clove Garlic, finely chopped
1 1/2 teaspoons chopped, Fresh Basil
Salt, to taste
Fresh Ground Black Pepper
2 small Eggplants
Sandwiches:
1/2 cup Cream Cheese, Low-Fat Whipped, or Goat Cheese
4 pieces Focaccia or other good quality bread, sliced in half, lengthwise
2/3 cup Spinach, washed and dried
4 slices Tomato
Preheat grill to medium heat.
Add olive oil, garlic, salt, and fresh ground pepper and ½ teaspoon fresh chopped basil to small bowl. Stir to combine. Brush both sides of eggplant slices with olive oil mixture. Grill eggplant over direct heat, 3 minutes per side.
Sandwiches: Mix cream cheese, 1-tablespoon fresh chopped basil, salt, and fresh ground pepper in small bowl. Spread 4 halves of focaccia bread with cheese mixture. Top with spinach, slice of tomato and focaccia bread slice.
— Stacy, 11th Week Paradise Produce Summer CSA
2 cups of packed arugula leaves, stems removed
1/2 cup of walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced
1. Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
2. Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
3a. Food processor method (the fast way): Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
3b. Mortar and pestle method (photo pictures pesto produced this way): Combine the nuts and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.
Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.
4. Mix with freshly prepared pasta of your choice*. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.
Makes enough pesto sauce for an ample serving of pasta for four people.
*Use gluten-free pasta if you are cooking gluten-free.
— Stacy, 12th Week Paradise Produce Summer CSA
• 1/2 cup thinly sliced onions
• 2 cloves garlic, minced
• 1 Tbsp olive oil
• 1 pound mustard greens, washed and torn into large pieces
• 2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dark sesame oil
1. In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
2. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
Serves 4.
— Stacy, 13th Week Paradise Produce Summer CSA
to submit your own creative recipes using your CSA produce!
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