CSA Week One Recipes
Happy Week One, CSA members and wonderful readers! I am switching over our recipes to this area of the website, our "Seasonal Recipe Blog" until autumn arrives in mid-October. You can read more about why here! This is the first week of our CSA program, which stands for Community Supported Agriculture. Each week, our local customers and members will pick up a fresh box of produce grown right here at our farm. The types of vegetables, herbs, fruits, and meats will depend upon the week - that means you never get the same box twice!
I wanted to provide our members with an easy place to land if they get stuck using a new vegetable or wondering how to use the items in their box; sometimes dinner can be a hassle, right?! I hate feeling stuck with food right in front of me. Even if you are not a member of our CSA, I thought that this recipe blog could be an inspiring place for you to come if you want to learn to eat and cook seasonally. Because we love to grow our own food, eating seasonal is a must for us. We only get certain vegetables when in season, making mealtimes both exciting and puzzling. Go to the farmer's market and pick up some locally grown produce if you are in a similar season as us (we are zone 5b) or simply pick these ingredients up at your local market.
Members, these recipes include everything you received in your box plus a few staple ingredients like garlic, flour, sugar, salt, pepper, etc. Enjoy!
Swiss Chard + Pork Sausage Breakfast Tart
This tart is so tasty! Feel free to either exclude or include the pork sausage. You are only using half a pound of it, so the other half can be saved for later or sliced into patties for breakfast! Cook up some of the bacon to serve alongside this delicious creation.
- 2 tbsp olive oil
- 1/2 pound of pork sausage
- 1 onion, diced (optional)
- 3 cloves garlic, minced (optional)
- 1 bunch Swiss chard stems, chopped like celery.
- 1 handful baby arugula
- 1 scallion, chopped
- 1/2 cup mushrooms, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp fresh thyme
- heavy pinch of nutmeg
- 1/2 cup almonds
- 1/2 cup water or milk
- 2 eggs
- 4 ounces goat cheese
- Preheat your oven to 350. Coat a tart pan with cooking spray or butter and flour.
- Create your crust. If you'd like to use my recipe, please click here. You can use any pie crust recipe you like best! Refrigerate the crust while you work on the fillings.
- Heat olive in a large skillet. Heat the pork sausage and crumble until fully cooked.
- Add the onions and garlic, if using, and cook until translucent. Add the Swiss chard and mushrooms. Cook until softened and the mushrooms have browned and are producing an oil.
- Stir in the salt, pepper, nutmeg, and thyme.
- Add the arugula and cook until wilted.
- In a food processor or blender, make the filling. Puree the almond, water or milk, eggs, and goat cheese until smooth.
- Fill the pie crust with the Swiss chard filling and spreading it out. Pour the egg mixture over the top and garnish with more fresh thyme.
- Bake on a baking sheet for about 40-45 minutes, or until the filling has firmed and no longer wiggles. Let cool 10 minutes before removing from the pan and slicing.
Fresh Greens Pesto
Yum! Do you love pesto as much as I do? It's such a fun way to jazz up your favorite dishes like pasta or pizza. I am a vegan, personally, so I use pesto to replace cheese on my pizza. It works really well. You only need a super thin layer, and that means that you can continue to use the pesto for a time afterwards, about 1-2 weeks if kept in the refrigerator. It also freezes really well!
- 2-3 cups fresh greens (basil, cilantro, beet greens, spinach, arugula, mustard)
- 2/3 cup cashews (or any nut you have on hand! peanuts, pine nuts, pecans, almonds, etc)
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 cloves garlic
- 1/2 cup olive oil
- 2-3 tablespoons water
- In a food processor or blender add all of the ingredients except for the olive oil and water.
- Begin to slowly drizzle in the olive oil, pulsing the mixture until it begins to blend. If you feel the need, add the water as well to help everything move along.
- Blend until smooth and a consistency that you prefer. It should be thick and creamy, like a cheese sauce. If you feel you need more greens or olive oil, add them!
- Store in a container with an airtight seal in the refrigerator for up to 2 weeks or freeze for one year.
Spring Garden Pizza with Pesto
My favorite way to eat pizza is with pesto over a red or white sauce! When you have the veggies, why not go for green? The flavor still feels authentically Italian and perfectly seasoned, yet you don't feel that horrible heartburn afterwards. We have had this pizza with cheese and meat on top, and it still tastes amazing, so if you feel like you just can't ditch the cheese it still works out the same!
- Homemade Pizza Crust (get the recipe here)
- Fresh Greens Pesto (see above)
- Radishes, sliced
- Baby Beets, sliced
- Spinach, loose leaf
- Arugula, loose leaf
- Baby Beet Greens, loose leaf
- one Scallion, chopped
- Mushrooms, sliced
- Fresh Basil and Thyme
- Mozzarella, shredded (optional)
- Bacon or Pork Sausage! (optional)
- Preheat your oven to 425 degrees F.
- Make the pizza crust. While it rises, prepare the veggies! I used a little bit of everything from this week's share. Radishes and baby beets sliced on a pizza are amazing. Seriously! I never thought I'd love radishes on my all-time favorite meal, but I do. Try it! Feel free to use any toppings you normally like.
- Roll out the crust. This crust seems to work better if you stretch it out with your hands, but you can roll it out with a pin if you want! Rolling it out makes the crust much puffier, while hand tossing creates that brick-oven thin crust feel.
- Grease a pizza pan or baking sheet with olive oil and dust with cornmeal.
- Lay out the crust, and brush with a thin layer of pesto. Make sure that you do not add it on too thick, or it will become goopy and wet. You want to be able to see the crust through the layer, similar to when spread red sauce. A little goes a long way here!
- Add the toppings. Fresh greens should go on first followed by smaller toppings!
- Bake in the oven for 18-20 minutes or until the crust is golden brown.
- Slice and serve immediately!
See you next week, friends! Happy cooking!