CSA members, Newsletters, Recipe

Dilly potato salad


  • Servings: 4-6
  • Difficulty: medium
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Dilly potato saladIngredients

  • 1 bag new yukon nugget potatoes, unpeeled, scrubbed
  • 1 cup green beans, chopped into 1-inch pieces
  • 8 dill pickles, chopped
  • 3 celery stalks, chopped (about 1 cup)
  • 1 small red onion, chopped (about 1 cup)
  • 3 hard-boiled eggs, peeled, chopped
  • 2/3 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1/4 cup fresh dill, minced
  • 1/4 tsp cayenne (optional)
  • Salt and pepper to taste

Directions:

  1. Place potatoes in medium-sized pot and cover with a few inches of salted water. Bring to a boil and cook until fork-tender, about 30 minutes. Drain and cool completely.
  2. Meanwhile, blanche green beans in a pot of boiling water for 1-2 min until al dante. Remove from heat and cool in icy water bath.
  3. Cut cooled potatoes into chunks and transfer to large bowl. Add pickles, green beans, celery, onion, and eggs. Combine mayonnaise, mustard, vinegar, and dill with immersion blender. Stir about half of dressing into salad, tossing to combine evenly. Add more dressing to taste, and season well with salt and pepper.
CSA members, Newsletters, Recipe

Summer summer squash soup


  • Servings: 2-4
  • Difficulty: medium
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Squash Soup

Ingredients:

  • 1-2 large summer squash, sliced and quartered, or chopped if preferred
  • 2 scallions, white and green parts chopped
  • 1/2 medium onion, chopped
  • 1 tablespoon butter
  • 1 tablespoon fresh dill
  • 1 garlic clove, minced
  • Ground black pepper, to taste
  • 3 cups vegetable or chicken stock
  • 1 lemon, juiced
  • 1/2 cup sour cream

Directions:

  1. In a large pot, sauté squash, garlic and onion in the butter until the onion is tender, 5-7 minutes.
  2. Season with pepper to taste, then add dill, stock and lemon juice.
  3. Cover and bring to a simmer for about 10 to 15 minutes until the squash is tender
  4. Remove from heat and add the milk or cream.
  5. Purée with immersion blender.
  6. Garnish with scallions and parmesan cheese.
CSA members, Newsletters, Recipe

Cucumber, blueberry and basil salad


  • Servings: 2-4
  • Difficulty: easy
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Ingredients:

  • 1 head red oak leaf lettuce, rinsed and roughly chopped
  • 2 cups Fresh basil leaves, rinsed and patted dry
  • 1 cucumber, thinly sliced
  • 1 cup blueberries, washed
  • ¼ to ½ cup pepitas or sunflower seeds
  • Dressing:
    • 2 TBSP white balsamic vinegar
    • 4 TBSP extra virgin olive oil
    • 1 tsp. honey
    • ½ teaspoon fresh ground black pepper (or to taste)
    • ¼ teaspoon salt
    • (Optional) 1/2 tsp vanilla extract

Directions:

  1. Prepare lettuce, basil, cucumber and blueberries. Add into large salad bowl
  2. Lightly toast seeds
  3. Whisk dressing ingredients together with whisky or immersion blender.
  4. Top salad with dressing and seeds and enjoy!
CSA members, Newsletters, Recipe

Zesty purslane guacamole


  • Servings: 2-4
  • Difficulty: easy
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Ingredients:

  • 2 cloves of garlic, mashed with a tad of salt
  • 5 tbsp of fresh lemon juice
  • 1/2 tsp of Aleppo pepper
  • 1 small onion, chopped
  • 1/4 cup of chopped jalapeño pepper
  • 3 avocados
  • 1 bunch of purslane
  • 2-3 radishes, diced (optional, if you want extra zest!)
  • 3 tomatoes, diced

Directions:

  1. In a blender or Cuisinart, blend garlic, lemon juice, pepper, onion, salt and one avocado together until smooth.
  2. Dice remaining 2 avocados, tomatoes, radishes and purslane.
  3. Mash together the puree and the diced ingredients.
  4. Taste and add salt and pepper as needed.
CSA members, Newsletters, Recipe

Tuscan kale and fava bean soup


  • Servings: 4-8
  • Difficulty: medium
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Ingredients

  • 2 tablespoons olive oil
  • 1 bunch tuscan kale, cut into 1/2 strips
  • Fava beans, shelled
  • 1 onions, coarsely chopped
  • 1 carrot chopped
  • 4 garlic cloves, minced
  • 1 can diced tomatoes
  • 1 TBSP tomato paste
  • 1/4 cup finely chopped parsley (save some for topping at the end)
  • 5 cups vegetable or chicken broth
  • 2 qt water
  • Parmesan
  • Salt and pepper to taste
  • 1 lb Italian sausage (optional)

Directions

  1. Heat oil over medium heat in large pot. Add onions, carrots and salt. Sauté until tender, about 5-8 minutes depending on how finely you’ve chopped them.
  2. Add garlic and tomatoes and return to fragrant simmer.
  3. Add water + broth, tomato paste, parsley. Bring to a boil and simmer 10 minutes.
  4. (Optional) For added protein, sauté Italian sausage in skillet while water is heating. Add to soup during last few minutes.
  5. Add kale and fava beans, then simmer 5-10 minutes more until al dente.
  6. Serve and top with grated parmesan and fresh parsley.