I love when CSA members get involved in the recipe share. Here are some recipes and tips that use lots of CSA crops, from a great cook, Susanna:
A great recipe for Zucchini:
I am not using any Frisee or Radishes in it though. It’s very good. The manchengo and almonds are really good with the zucchini
This is the Borscht recipe I always use as a starting point :
Roasting the beets makes them taste really nice.
And, beef and bacon in a borscht is pretty amazing.
Another beet recipe I used today:
apple and beet salad- I think it would be good w/ bbq, sort of like a coleslaw
I made coleslaw today too
shred 1 whole head of cabbage, shred 1 carrot, shred 1 red onion, mayo or miracle whip or a combination of the two- start with 1 cup and go up as desired, 1 tsp. dill, 1/2 tsp caraway seed, 1/2 tsp celery seed, 1/4 tsp fresh pepper, 1/2 tsp sea salt(seasoning amounts are approximate because i don’t actually measure, just close your eyes and think of all the people you love, season with love and it’ll be awesome)
Roasted garlic dip
3 15 oz. cans chickpeas
1 + cup heads of roasted garlic
3 lemons juiced
2 sprigs oregano
In food processor, puree chickpeas, garlic, lemon juice and oregano leaves. Pour olive oil in while it’s pureeing until it is the consistency you want- probably 1/4 cup or more. Sprinkle with sea sale as it purees. Taste to adjust.
I roasted garlic using whole heads the other week, not the cloves I got from you. I cut off the tops, pour a little olive oil on top, wrap the heads in foil and put them in the oven at 350 for an hour. Squeezed the cloves out and put in a container in the fridge to use as needed. i think if you toss the individual heads with oil and wrap a bunch with foil, you will get similar results, but I haven’t actually done that.
Swiss Chard and Garlic:
Cut swiss chard into pieces about 3 inches wide. Toss with olive oil and chopped garlic. Put in shallow dish, sprinkle with sea salt and fresh pepper. Bake at 350 until wilted. Stir a few times while baking.
Make this with any green that doesn’t require boiling- I’ve made it with spinach and escarole as well. Eat this when you feel a cold coming on and you will get better quickly.