CSA Bounty

This is what I made from this week's Serenbe CSA share.  You don't need a CSA to make these recipes, I just want to show what is possible by buying what is in season and fresh and maybe get you thinking about your daily veg differently.  

Swiss chard gratin with mash potatoes Asian greens in garlic sauce (served with bean recipe below) sweet potato and black bean burritos with okra rellenos Vegetable & Rice Golabki beans in peanut sauce I also blanched and froze the collard greens from this week to use later. And made more fridge pickles (sliced cucumber, white vinegar, water, hot pepper, celery seed & sugar)


my share this week of the Serenbe CSA (community supported agriculture) included beans, kale, chinese cabbage, roma tomatoes, cucumbers, squash, eggplant, purple basil, lettuce, and sweet potatoes.

  • The first night, I needed something quick, easy, and almost clean-up free.  Hello slow-cooker. A fall soup with sweet potatoes and squash.  In went a box of veggie stock, two cubed sweet potatoes, a portion of a leftover onion, and two cubed yellow squash with some sage leftover from the acorn squash pasta recipe last week.  I let all the veggies get soft and blended it with a hand blender right in the pot - full disclosure - I don't like chunky soup with stock so I blend every soup I make into a pureed soup.  It looks prettier too with a drizzle of olive oil and a sage leaf on top. But before you garnish - be sure to add salt and pepper to taste, I do this after blending for a more accurate reading.  I also made grilled cheese to dunk in the soup.  Couldn't be easier.
  • Kale chips - I love kale and I make a mean kale salad, but wanted something a little easier (noticing a trend?) and different.  These chips are quick and delicious and can be tailored to your tastes - add garlic powder, cayenne, cumin, taco seasoning, etc to find your craving.  I don't think you could even feel guilty if you ate the whole batch, these are so darn good for you.
  • Chinese cabbage - nothing better to make than chinese chicken salad.  If you don't eat chicken like me, this salad is still delicious and filling and you could add shrimp or tofu for protein.
  • This week we still have some left over veggies and it may turn into a "kitchen sink" soup here soon since I am picking up this weeks share this afternoon.  I have a lot of beans.


Last Tuesday, this is what I picked up from my Serenbe CSA share.  For a very reasonable cost, I get fresh, organic vegetables every tuesday and I can avoid going to the grocery store for long periods of time - since I use my pantry staples (rice, potatoes, onions, polenta, lentils, pasta, etc) to compose meals.  This is what I made with my share last week.  If you have questions about my methods or recipes below - send me an email and I will be happy to further explain.
  • Eggplant fries (I also threw in the yellow squash which wasn't as successful).  This sounds strange, but when you have Peter Cheng's dry-fried eggplant at Tasty 2 you will be in heaven.  This recipe is a different take on the idea, but much more accessible for home.
  • Ginger and garlic stir-fry, I used the bok choy, peppers, and beans for this recipe.  Super simple, I julienned about 2" square section of ginger, thinly sliced two garlic cloves, dropping them in super-hot pan with a little oil.  Followed up with all the chopped veggies until they were cooked through - the super-hot pan is key- and at the last minute added a couple tablespoons full of soy sauce.  Served over rice.  Couldn't be easier for using up all those veggies.
  • Swiss chard dip for college football on Saturday with cucumber and radish for dipping.  This is like Spinach dip, but with Swiss chard instead, so you have to sauté the chard before using it in this recipe in place of the spinach.
  • Acorn squash, sage, and whole wheat pasta.  Cut the acorn squash in half, roasting it in the oven until soft.  In the meantime, get your pasta on a boil, and heat up some olive oil in a pan.  Throw in a handful of sage leaves, perfuming the oil and frying the leaves.  Remove the leaves.  Scoop out the flesh from the squash and put it in sage-y oil.  Reserve some pasta water when you drain your pasta and use to make sauce to coat noodles.  Add a handful of parmesan to sauce.  Toss to coat.  Season with salt and pepper and top with fried sage leaves and more parmesan.
  • Marinated cucumbers - this was a staple my dad made when I was growing up.  You could always find these quick-pickles in the fridge.  Slice cucumbers, pour over equal parts water and vinegar with a few tablespoons sugar.  I add a little celery seed and hot peppers for heat.  Let sit and done.