CSA members, Newsletters, Recipe

Thai pesto soba salad



  • 1 bunch red basil
  • 4 garlic cloves
  • 1 TSBP sesame oil
  • 2 TSBP olive oil
  • 1/4 cup dry roasted peanuts
  • 1.5 tsp rice vinegar
  • 1/2 tsp red pepper flakes
  • 1 TBSP agave syrup
  • 1 tsp soy sauce
  • 1 TBSP lime juice (+ zest if using fresh)

Soba salad

  • 1 package soba noodles (prepare per package)
  • 2 carrots, shredded
  • 1/2 cabbage thinly shredded
  • 1 cucumber, diced
  • 1 fennel bulb, thinly sliced (optional)
  • Tofu (optional)


  1. Put pesto ingredients into Cuisinart or blender and whir together until smooth.
  2. Cook noodles per the package. Rinse with cold water and store in fridge until ready to serve.
  3. Prepare salad vegetables. Mix with noodles and toss with dressing
  4. Top with tofu and sesame seeds.
CSA members, Recipe

Napa Cabbage Picnic Salad

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Napa Cabbage Salad
The salad:

  • 6 cups Napa cabbage (chopped)
  • 2 cups Pak Choi (chopped)
  • 1 cup sliced Radishes
  • 12 oz Snow peas

The dressing:

  • 1 cup mayonnaise
  • 2 Tbsp Soy sauce
  • 1/4 tsp Cayenne, powder
  • 2 Tbsp Sugar
  • 3 tbsp Rice vinegar
  • ½ tsp Sesame oil, toasted
  •  ½ cilantro, chopped
  • 2/3 cup Almonds (as a topping


  1. Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Set aside.
  2. Combine cabbage, pak choi, peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead.
  3. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
  4. When ready to serve, gently combine the dressing and almonds with the
CSA members, Recipe

Sweet and Sour Red Cabbage

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Recipe of the week, Aug. 2: Sweet and Sour Red Cabbage


  • 1 medium head red cabbage, cored and sliced
  • 2 large tart apples, peeled and sliced
  • 1 medium sweet onion, sliced and separated into rings
  • 1 1/2 cups water
  • 1 cup cider vinegar
  • 1/2 cup sugar
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 6 whole peppercorns
  • 2 whole allspice
  • 2 whole cloves
  • 1 bay leaf
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water

In a Dutch oven or large pot, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

CSA members, Recipe

Spicy Coleslaw with Cumin-Lime Dressing and Kale Rice

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A new recipe with using this week’s Kale and Cabbage—submitted by CSA Member Jamie Trudel!

Spicy Coleslaw with Cumin-Lime Dressing
Note from Jamie: I halved the onion and it was plenty and I thought I had cumin, but I didn’t so I subbed in some cayenne and pepper flakes and it was yummers!

3 medium carrots, peeled, finely chopped
6 cups shredded green cabbage (from 1 small head)
1 red bell pepper, cut into matchstick-size strips
1 red onion, thinly sliced
3/4 cup chopped fresh cilantro

1/3 cup fresh lime juice
1/2 teaspoon ground cumin
1 garlic clove, minced
1/2 teaspoon hot pepper sauce
1/2 cup olive oil


  1. Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Cool completely. Transfer carrots to large bowl. Add cabbage,bell pepper, onion and cilantro.
  2. Whisk lime juice, cumin, garlic and hot pepper sauce in medium bowl. Gradually whisk in oil. Season with salt and pepper. (Cabbage mixture and dressing can be made 8 hours ahead. Cover separately; chill. Rewhisk dressing before continuing.)
  3. Toss salad with enough dressing to coat. Season with salt and pepper; serve.

Spicy Rice and Kale
2 1/4 cups canned low-salt chicken broth or vegetable broth
1 1/2 teaspoons Creole or Cajun seasoning
1 cup converted white rice
4 ounces kale (about 1/2 large bunch), stems and ribs removed, leaves coarsely chopped (2 cups packed)

Bring broth and Creole seasoning to boil in heavy large saucepan. Stir in rice and kale and bring to boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes.