CSA Week Five Recipes

CSA Week Five Recipes

Happy Friday, friends! I am slowly beginning to realize that I am having trouble having all of the recipes photographed by the time the recipes go live. Oops! That's okay. The recipes are still delicious, and the photos will arrive at some point - I hope!

This week we have some classic roasted veggies in a balsamic dressing, a full roast pork shoulder that just falls off the bone, and a delicious creamy gravy that I could write songs about. Yum! We introduced the first carrots this week to our CSA members, some being of the small size, and I like to use those best for a roasting pan (no slicing or dicing necessary!) or for vegetable plates for dipping. Scroll down to the bottom for the most delicious zucchini brownies!

French Bone In Pork Shoulder Roast

  • 5 lb pork shoulder roast
  • 2 tbsp sage
  • 2 tbsp thyme
  • 2 tbsp rosemary, minced
  • 2 cloves garlic, minced
  • 2 tbsp paprika
  • 1 tbsp salt
  • 1 tbsp pepper
  • 3 tbsp olive oil
  • 1 small green top onion, finely diced
  • 1 tbsp ground mustard
  • 1 tbsp ground ginger
  • 1 cup apple butter (or sauce)
  • 2 tbsp apple cider vinegar
  • 4 tbsp dry white wine
  • 2 tbsp heavy cream
  • 2 tbsp butter
  1. In a small bowl, combine the sage, thyme, rosemary, garlic, paprika, salt, and pepper. Add the olive oil and form a thick paste. With a brush, rub down the entirety of the roast with the herb paste.
  2. Let the roast sit unrefrigerated for an hour to warm and soak in the flavors of the herbs and spices. Place it in a shallow roasting pan coated with a layer of olive oil while you wait.
  3. Preheat the oven to 250. Place the roast on a roasting rack inside of the roasting pan. Cook for 5-6 hours, depending on the size of your roast. 
  4. Remove from the oven and let rest while you preheat the oven to 500 degrees. Place the roast back in the oven once it finishes preheating and rotate every 5 minutes. This will cause the skin to crisp.
  5. Once crisped to your liking, remove from the oven.
  6. Remove the rack with the roast and let sit for 10 minutes. Place the roasting pan with the rendered pork fat in the bottom over a stovetop burner. Heat over medium heat and cook the onion. Add the ground mustard and ginger and continue to cook. Deglaze the pan with the apple butter, vinegar, and white wine. Add the cream and reduce the mixture over medium/low heat. Melt in the butter.
  7. Once ready to serve the roast, top with the gravy and serve alongside roasted potatoes and green beans (see below).
CSA Week Five Recipes - Under A Tin Roof Blog

Balsamic Roasted Green Beans and Carrots

  • 1 package small carrots, or 2-3 large carrots sliced
  • 1/2 lb green beans, snapped
  • 2 cloves garlic, sliced
  • 2 tbsp olive oil
  • 4 tbsp balsamic vinegar
  • salt and pepper
  1. Preheat your oven to 400 degrees.
  2. On a baking sheet lined with parchment paper spread the potatoes, green beans, and garlic.
  3. Toss to coat with the olive oil, vinegar, and salt and pepper to taste.
  4. Roast for 20-25 minutes or until the vegetables are tender and can be pierced with a fork. 
  5. Season with extra balsamic vinegar, salt, and pepper if needed.

Roasted Creamy Broccoli Soup (vegan)

This soup is absolutely delicious! I love roasting broccoli until it browns or is even a little bit burnt. It gives it this robust, smoky flavor that is unbeatable. I decided to make this soup vegan, though you could omit that idea and use regular milk in place of the nut milk and heavy cream in place of a coconut milk. Add 1/2 cup of your favorite hard cheese, too! Pecorino Romano or Parmesan are good places to start. Just grate it into the soup and let melt after it has been blended in the food processor.

  • 1 head broccoli, florets removed and sectioned 
  • 2 onions, sliced
  • 8 cloves garlic, sliced
  • 3 tbsp olive oil
  • salt and pepper 
  • 1 baking potato, diced
  • 3 tbsp flour
  • 6 cups bone broth or vegetable stock 
  • 1 cup nut milk (cashew or almond preferred)
  • 1/4 cup coconut milk
  • 1 tsp pepper
  • 1 tsp salt
  1. Preheat your oven to 425. Line a baking sheet with parchment paper.
  2. Spread the broccoli florets, onion, and garlic evenly on the baking sheet. Coat with olive oil, salt, and pepper to taste. Roast for 20 minutes or until the florets have browned a little on the top.
  3. Heat a large soup pot over the stove on medium/high heat. Add the broccoli, onions, and garlic along with the baking potato and 3 tbsp flour. Stir until coated. Season with the salt and pepper. Reserve a few florets for garnish.
  4. Pour in the stock/broth and bring to a rolling boil. Lower to a simmer, cover, and cook for 15 minutes.
  5. Remove the lid and add the almond milk and coconut milk. Bring to a boil and let simmer another 5-7 minutes or until the soup had thickened a bit. 
  6. In a food processor or blender, transfer the soup over and pulse a few times on high. The thickness of the soup depends upon your own preference, though it will remain creamy if you decide to blend it fully.
  7. Serve hot with broccoli florets on top. Add croutons if desired.

My Favorite Zucchini Brownies

For the Brownies

  • 2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup coconut oil, melted
  • 1 1/2 cups sugar
  • 2 tsp vanilla
  • 2 cups shredded zucchini 
  • 3-5 tbsp water

For the Icing

  • 3 tbsp cocoa powder
  • 1/4 cup butter or coconut oil, melted
  • 2 cups powdered sugar
  • 1/4 cup milk (you can use dairy free)
  • 1 tbsp vanilla
  • pinch of salt
  1. Preheat your oven to 350. 
  2. Line a 9x13" baking pan with foil and spray with a cooking spray. 
  3. In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt.
  4. In an electric mixer, mix together the oil, sugar, and vanilla. Slowly incorporate the dry ingredients and stir. Fold in the zucchini. This part can be tricky to judge, but you can do it! Zucchinis typically have a high water content but this can depend on your zucchini. Let the mixture sit for a few minutes and wait for the batter to absorb the liquid from the squash. If the mixture is still powdery and not like a normal brownie batter (though this one will be much thicker than your standard brownie!) add 1-2 tablespoons of water. You can add up to 5! Be careful adding too much water as this will make the brownies cakey - the batter should be super thick like a cookie dough. 
  5. Spread the batter into the prepared pan. Bake for 25-30 minutes or until the brownies spring back when touched.
  6. Make the frosting by combining all ingredients. 
  7. Let the brownies cool completely before spreading the frosting. 
  8. Store in an airtight container for 2-5 days. 

We are beginning to realize the importance of eating seasonally, especially now as farmers. It is the only way we have been eating - we are almost forced to with the amount of vegetables coming in! You make what you have work; there's no time to run to the store for extra ingredients, or you trade with your neighbor. I love that. I hope that you are finding beauty in eating through the seasons!

xoxo Kayla

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