2026 CSA Week 6 Recipes

Tabouli

Toast 1 cup of buckwheat in a stockpot for 30-60 seconds until fragrant, then add 3 cups water and cook until water has been absorbed, about 10 minutes. Drain and cool.

Finely chop 3/4 cup parsley, Dice the tomato, 1 cucumber, 2 large green onions, and mince 1 clove garlic.

In a medium bowl combine the diced cucumber and tomatoes with 1/2 tsp salt. Let the mixture rest for at least 10 minutes and then toss any juice that has accumulated at the bottom of the bowl.

Once buckwheat has cooled, combine diced vegetables with buckwheat in a mixing bowl and add 1/3 cup olive oil, the juice of 1/2 lemon, about 1/4 cup, another 1/2 tsp salt, and 2 tbsp finely chopped mint (optional).

beet green and pepper frittata

Preheat the oven to 350F.

Thinly slice all the pepper and 1 onion.. Roughly chop all of the beet greens. Mince 3 cloves of garlic. Shred 1 cup of white cheddar cheese. Crack 12 eggs into a bowl, then lightly stir.

In a large cast iron skillet, heat 3 Tbsp of oil and sauté peppers and onion, and garlic for 3-5 minutes, until tender. Add beet greens and saute another minute. Add eggs, then cheese, to pan and stir to combine, working eggs along edges.

Add to the oven and bake for 15-20 minutes, until the center is cooked through enough a fork comes out clean.

garlic scape pesto grilled chicken

To make scape pesto: In a blender combine 1 cup chopped garlic scapes, 1/2 cup olive oil, 1/4 cup pine nuts, 1/4 cup parmesan cheese, salt, and pepper. Blend until smooth, add water 1 Tbsp at a time if needed.

Pat chicken breast dry coat in pesto and grill until cooked all the way through. Remove from the grill, cover in more pesto and serve with rice.

Kale and White Bean Soup with Chorizo

Soak overnight, then rinse, then cook 1 cup white beans until tender, about 1 hour. Rinse beans then set aside. (Or use one 15 oz can of pre-cooked white or navy beans).

Roughly chop kale greens, and finely chop stems. Dice 2 onions, 2 celery stalks, about 1/2 cup, 2 chopped carrots, about 1/2 cup and mince 1 clove of garlic. Add 2 tbsp oil to a large, heavy bottomed pot over medium heat, and add onion, celery, carrots, and garlic, as well as 8 to 16 oz of chorizo sausage. Cook 6-8 minutes. Add roughly chopped kale, a handful at a time until wilted, tossing occasionally. Add beans and 4-5 cups of chicken broth and bring to a boil. Salt and pepper to taste. Reduce heat and simmer for 15-20 minutes.

beet and potato hash

Shred 1 bunch of beets, and 3 medium potatoes. Mix shredded vegetables together in a mixing bowl by hand.

Add 2 Tbsp olive oil to a large skillet over medium high heat. Spoon about 1 cup of shredded vegetables into the skillet, then flatten to form a patty. Fry until golden brown. Serve with sour cream.