RSS Feed

Category Archives: CSA

csa eats! tamale pie

our CSA farm is now in it’s winter share season, we signed up for the extra 8 weeks. They have delicious bags of fresh stone ground yellow corn meal! this was the first recipe I decided to try it in. Came out great!

tamale pie from brown eyed baker

For the Filling:
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 green bell pepper, finely chopped
2 jalapeño peppers, seeded and minced
1½ pounds ground beef
1½ cups corn kernels, fresh or frozen
1 can (14.5-ounces) diced tomatoes, drained
3 tablespoons tomato paste
2 tablespoons chili powder
4 teaspoons ground cumin
2 teaspoons kosher salt
½ cup sliced black olives (omitted)
4 ounces Monterey Jack cheese, shredded (about 1 cup shredded)

For the Cornbread Topping:
1½ cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1 cup whole milk
6 tablespoons unsalted butter, melted

1. Preheat oven to 375 degrees F.

2. Making the Filling: In a large skillet over medium-high heat, warm the oil until hot. Add the onion, green pepper and jalapeños, and cook, stirring occasionally, until softened, about 10 minutes. Transfer to a bowl and set aside.

3. Reduce the heat to medium and add the ground beef to the pan. Cook, stirring occasionally to break up the meat, until browned, 5 to 10 minutes. Once the meat is browned, add the onion mixture back to the pan. Stir in the corn, diced tomatoes, tomato paste, chili powder, cumin and salt. Stir well to ensure that the spices and the tomato paste are evenly distributed. Bring to a simmer, then reduce the heat to low and simmer for 20 minutes. Remove from the heat and let stand while preparing the cornbread topping.

4. Make the Cornbread Topping: Whisk together the cornmeal, flour, sugar, baking powder and salt in a medium bowl. In a separate medium bowl, whisk together the eggs, milk and melted butter. Pour the wet ingredients over the cornmeal mixture and stir together until barely incorporated.

5. Assemble & Bake the Pie: Stir the olives and shredded cheese into the beef mixture and pour it into a 9×13-inch baking dish, smoothing the top. Pour the cornbread batter over the filling, using a spatula to spread it into an even layer. Bake for 30 to 40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. Allow the pie to rest for 15 minutes before serving.


csa week of 8/7/14

Posted on

I’ve lost track of week numbers!




cherry tomatoes

heirloom tomatoes


purple cabbage


zucchini, cousa, patty pan squash

pickling cukes and persian cukes




I forget what else was there!

Hi CSA members, This week we have the following available: Heirloom Tomatoes ( 3pt/lb), Romaine ( 2pt/ head), Green Leaf Lettuce (2pt/ head), Regular cucumber (1pt each), Pickling Cucumbers ( 1.5 pt/lb), Persian Cucumbers (2pt/ lb), Cousa Squash (1.5/lb), Patty Pan Squash (1.5pt/lb), Zucchini (1.5 pt/lb), Summer Squash (1.5pf/lb), Green and Purple Basil (3pt/bunch), Chives (2pt/bunch), Sweet Corn (.6pt/ ear), Bunched Beats (3pt/bunch) and Bunched Carrots (2.5pt/bunch).

csa week of 8/1/14

Posted on

Cherry tomatoes


Persian Cucumbers


Zucchini, Cousa and Patty Pan


I forget what else was there!

Hi CSA members, This week (July 31- August 2) we have the following available, Sweet Corn (.6pt/ear), Cousa Squash (1.5/lb), Patty Pan Squash (1.5pt/lb), Zucchini (1.5 pt/lb), Yellow Squash (1.5 pt/lb), Regular Cucumber (1pt/each), Pickling Cucumber (1.5 pt/lb), Persian Cucumber (2pt/lb), Spinach ( 3pt/ bunch), Cabbage (4pt/head), romaine and green leaf lettuce (2pt/head), Blueberries ( 5pt/ pint), Kale (3pt/bunch), Basil and Purple Basil ( 3pt/bunch), and Chives (2pt/bunch).

csa eats! cousa squash stuffed with lamb, eggplant and tomatoes

Posted on

I had 3 small/mediumish cousa squash. This recipe didn’t say what to do with all the squash innards after making the indentation. Usually I add it in to cook with whatever else I am cooking to stuff inside the squash, so that is what I did! I had a lot more filling left over I think because of the squash addition and because my squash were small!! I did halve the amount of tomatoes (used cherry tomatoes). I added them in to cook with the rest of the stuff as well because I wanted them a bit more broken down. I subbed vegetable broth for the white wine. this came out really really good. Loved all the different spices and it was a nice change for the usual stuffing I use for squash/peppers. will definitely make again! I didn’t make the mint yogurt sauce but will next time.

cousa squash stuffed with lamb, eggplant and tomatoes adapted from farm share chef


  • 2lb Cousa Squash (Cut in half, seeds removed and indention created in each half)
  • 3 tablespoons Extra Virgin Olive Oil (divided in 2 T and 1 T)
  • 1 tablespoon Kosher Salt (divided into thirds)
  • 1lb Ground Lamb
  • 2 teaspoons Yellow Curry Powder
  • 2 teaspoons Turmeric (divided )
  • 1 teaspoon Paprika
  • 1 teaspoon Cumin
  • 1/2 teaspoon Pepper
  • 1 large Onion (diced small)
  • 1 Green Pepper (diced small)
  • 1 Asian Eggplant (diced small)
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Lemon Juice
  • 1/4 cup White Wine (used vegetable broth)
  • 1/2 tablespoon Butter
  • 2 teaspoons Honey
  • 1 pint Sungold Tomatoes (cherry, 1/2 pint)
  • 1/4 cup Crumbled Feta Cheese


Step 1
Preheat oven to 375 degrees and line a half sheet pan with parchment paper. Once the squash has been halved, the seeds removed, and an indention created in each half place all squash indention side up on the parchment lined sheet pan. Use 2 tablespoons of extra virgin olive oil to coat the top side of all the halved squash, then season with 1 teaspoon of salt and 1/2 teaspoon of pepper.

Step 2
Roast squash until it is slightly browned and gives little resistance when poked with a fork, about 20 minutes, but check it after 10 minutes as your timing will depend on the size of your squash. When the squash is done remove it from the oven and set aside until later use.

Step 3
Mix all spices and 1 teaspoon of salt with the ground lamb. Heat 1 tablespoon of extra virgin olive oil in a large fry pan over medium-high heat, and add meat/spice mix to the pan and cook until just done, about 5 minutes

Step 4
Remove meat from the pan, leaving some of the fat and juices behind to cook the vegetables in. Add the onions and peppers and cook until soft, about 4 minutes. Then add the garlic and cook for another minute. Add the eggplant and cook until just soft, about 2 minutes then stir in 1 teaspoon of turmeric powder. (also added in the squash innards)

Step 5
Season with 1/2 teaspoon of salt and add lemon juice, honey, butter and wine. Lower heat to medium and allow to cook until most of the liquid has reduced, about 8 minutes. (added in the tomatoes) 

Step 6
Remove vegetable mix and combine in a large bowl with the cooked ground lamb. Mix in fresh tomatoes and chopped parsley, then taste to see if any additional salt is needed

Step 7
Turn oven to broil. Fiil each squash half with stuffing mix and top with crumbled feta cheese. Drizzle an additional 1/2 teaspoon of extra virgin olive oil over the feta cheese, place under broiler until cheese is melty and browned 3 – 5 minutes.

Step 8
Serve immediately with mint, yogurt sauce.

CSA 2014 week 5

Posted on

I’ve gotten behind on this!

I got….

radish 3pts/lb

golden beets 3pts/lb

red beets 3pts/lb

summer squash and zucchini (5 lbs total! 7.5 points)

romaine lettuce 2 pts

swiss chard  3 pts

this week there was also raspberries, dill, chives, several kinds of kale, spinach, several kinds of lettuce and shelling peas.

CSA eats! pasta with beets, beet greens, sausage and goat cheese

Posted on

I read the below referenced recipe and the one it linked to and decided to follow the original recipe which said to peel and boil the beets though I usually prefer roasted beets like the linked recipe suggests I was just pressed for time! I used an organic “tuscan” sausage that is both sweet yet hot at the same time, a lovely combination!!! used regular red beets and their greens. I stirred in an entire 4oz log of goat cheese and it was perfect!

pasta with beets, beet greens, sausage and goat cheese adapted from the ABC food journal

also Adapted from Epicurious

4 tablespoons extra-virgin olive oil, divided
2 large onions, halved lengthwise through root end, sliced crosswise (about 4 cups) (I only used 1 onion but it was large)
2 Italian sausages, casings removed  (I used 5)
3 garlic cloves, minced (I used 3 garlic scapes)
2 golden beets separated from fresh healthy greens (I used 4 red beets)
12 ounces short shaped pasta (I used 17 oz organic penne)
4 oz goat cheese

1. Preheat oven to 400 degrees. Wrap beets in foil and roast for 60-90 minutes until tender. (I skinned and diced the beets and boiled for 10+ minutes until tender)
2. Add 2 tablespoons oil and sliced onions to a skillet. Saute until tender and browned, about 20 minutes. Stir occasionally. Move onions to the side, and make room for Italian sausages in the center.Cook until the sausages brown.Add the minced garlic (scapes). Add the remaining 2 tbsp oil and beet greens. Cook until wilted. (I just did this all together adding the greens after draining the almost cooked sausage, I had added in the boiled beets early on as well)
3. While the onions are cooking, prepare boiling water for pasta. Follow package instructions for preparing pasta. Reserve 1 cup pasta water.
4. Peel the roasted beets and slice into thin wedges.
5. Add beets, pasta, goat cheese and reserved pasta water to the skillet. Mix ingredients thoroughly and season with fresh ground black pepper.

CSA eats! chicken and bok choy red curry

Posted on

usually I make green curry…. it’s a recipe I’ve made forever and it always comes out good no matter what I throw in it but I decided to branch out and try red curry. it was good! just not as spicy and I love spice. mine came out kinda watery which is not usual so I will experiment next time with different ratios.

Easy Coconut Curry adapted from fannetastic food

1 pound chicken, cut into cubes (or tofu, shrimp, etc.)
1 Tbsp. coconut oil
2 cloves garlic, minced
Bok choy, sliced (I used a little over 1 lb)
1 red pepper, sliced
1 can coconut milk
3 tsp. curry paste (I used more….)
1 Tbsp. curry powder (omitted)
rice for serving (brown or white or quinoa!)

1) In a large, deep pan or wok, cook the chicken (or tofu or shrimp) on medium heat in the coconut oil and garlic for a few minutes.

2) Add the rest of the ingredients (except the rice) to the pan and mix it all around, then cover and heat on low for about 5 minutes (this will steam the veggies nicely & fully cook the chicken).

3) Serve on top of rice.