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CSA 2014: Weeks 6 & 7*

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*** 2019 Update ***
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AND save $10 off your first delivery!

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Week 6 Included:
Garlic
Kale
Swiss Chard
Carrots
Beets
Potatoes
Parsley, Cilantro

And Week 7 Included:
Kale
Garlic
Carrots
Cucumbers
Squash
Onions
Basil

And here's how we enjoyed our weeks' harvests...

Brined Whole Chicken, Spatchcocked and Grilled
Quick-brined the chicken using our Onions and Garlic. Then spatchcocked and grilled the chicken -- perfection!

Chicken Chard Wraps
The large, super fresh chard made the perfect breadless wonder. Shmeared each Swiss Chard leaf with a spoonful of hummus and lined each with above chicken, several sticks of celery and Carrot and a quick drizzle of olive oil and vinegar.

Green Juice
Juiced Kale, Parsley, celery, apples and half a lemon.

Sautéed Beet Greens
Sautéed Garlic in olive oil. Turned up heat and added Beet Greens and broth, covered and cooked for approximately 3-5 minutes. Removed top and cooked until liquid evaporated.

Pot of Green Beans & Potatoes
An oldie but always a goodie! Sautéed a little Garlic and Onions in olive oil. Tossed Green Beans, snapped into 1 inch pieces and quartered Potatoes with olive oil, salt and lots of pepper, added to pot. Added water/broth just to cover and brought to a soft boil, then covered and low simmered until done.

Roasted Beets
Super simple. Put scrubbed Beets in a 2 quart baking dish with tight fitting top and some water. Baked at 425 for about 40 minutes. Remove from oven and let sit 5 minutes. Used paper towels to slip off peels, so easy! Cut into quarters, tossed with salt, pepper and a bit of grass fed butter.

Kale & Chard Salads
Multiple heaping salad bowls chock-full of Kale, Chard, Carrots, Parsley, Cilantro, and Basil with homemade dressing made with our Garlic and fresh Herbs.

Not Just Sticks & Dip
Fresh Carrot and Cucumber sticks blow the ho-hum right out of crudité doldrums. Naked or dipped in hummus, guacamole or salsas -- all good.

Baked 3 Onion Basil Squash
Tossed sliced Pearl Onions, Vidalia onions, and Spring Onions (from Week 5), chopped Basil, and sliced Squash with olive oil, salt, pepper and a handful of gluten free bread crumbs. Spread into a greased square baking dish covered with foil and cooked at 425 for 30-40 minutes. Removed foil and topped with more gf bread crumbs mixed with grass fed butter, baked until bubbly and golden.

Mashed Potatoes
Another oldie and a goodie! Quartered Potatoes (skins on!), covered with water and brought to a soft boil until tender. Drained and added grass-fed butter (first!) and stirred to coat. Then added salt, pepper and warmed (unsweetened almond) milk, mashed.

Sautéed Kale
Same method as Beet Greens above

Basil Cucumber Sandwiches with Smashed Avocado
Sliced Cucumbers and Basil tossed with olive oil, rice vinegar, salt and pepper. Spread smashed avocado on gluten free toast. Topped with sliced Basil Cucumbers and crumbled goat cheese.

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*And as always...
Big shoutouts and gratitude to our lovely CSA farm this year, Sun Dog Farm and our pick up destination Blue Ridge Grocery. Give them your support and discover more local food sources to support wherever you live.

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