Posts tagged ‘CSA’

June 14, 2013

CSA Strawberry Rhubarb Pie

When you get rhubarb in your CSA box, what is the most logical thing to make? Pie, of course! This pie is not too sweet, a bit sticky and oh so good. I happened to have an extra pie crust sitting in the freezer from our last pie (I always make a double batch even when I only need one…might as well make the mess once!). That meant a list minute dinner party with the family could be finished with this beautiful summery pie. Strawberry rhubarb pie is always a bit runnier than I want it to be, but I think if I had let it rest long enough, this would have been perfect. The flavor was just tart enough to be perfect for an ice cream topping. This is a bit of a baking by feel recipe. I got some reinforcement from a family friend who knows her way around a pie! She said, “I can’t give you exact amounts of fruit, just enough to fill the crust!” Try this one for a great summer treat!


Strawberry Rhubarb Pie

1 pie crust


4 Stalks Rhubarb, Chopped

8-10 Strawberries, Halved or Quartered

½ cup sugar (adjust to the sweetness of your fruit)

Juice and Zest of 1 Lemon

2 T flour



1 T vanilla

Pinch of Salt


3/4 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup cold butter, cubed

Preheat oven to 400° and prebake the pie shell for 10 minutes. Set aside.

In a saucepan, combine rhubarb, strawberries, sugar, lemon zest, nutmeg, cinnamon and vanilla. Cook until the fruit releases juice and becomes bubbly. Combine flour and lemon juice to make a slurry. Slowly add the slurry to the sauce and stir into the fruit until thickened to desired consistency. Pour into pastry shell.

For topping, in a small bowl, combine the flour, brown sugar and butter combine with your fingers until crumbly. Sprinkle over fruit.

Place pie on a baking sheet. Bake at 400° for 10 minutes. Reduce heat to 350° bake for 35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Serve with ice cream and enjoy!

June 12, 2013

Summer Mixed Grill

One of the things that has always been a staple in our house is the mixed grill. As a kid, I remember my mom shopping on Sunday for the week and picking up veggies, fish, chicken and steak to cook that night. We always ate the fish the first night and set the chicken and steak aside for later in the week. The brilliance of this is that you can use the meat for anything! It could be as is with some veggies, or reworked into something like tacos, or pasta. It makes things so easy for planning and you can save yourself time on work nights. This is also a great thing to do for a group or a party as we did here. Throw in the veggies from the CSA box, and you are good to go. Everyone gets what they like and there are always leftovers! Buy whatever is fresh or on sale and throw it all together on the grill; the perfect summer dinner solution!


Mixed Grill

CSA Salad: Fresh lettuce, arugula, herbs, diced tomatoes and radishes, tossed with balsamic vinegar, olive oil, salt and pepper.

Tuna steaks marinated in Soy Vey Teriyaki grilled to medium.

Chicken legs grilled and basted with Grumpy’s BBQ sauce.

Teriyaki and pineapple sausage from Whole Foods…super delish!

Baby CSA artichokes steamed and drizzled with olive oil, pink flake salt and freshly cracked pepper.

CSA root veggies sautéed with onions in butter, then sherry vinegar to deglaze.




P.S. Up next is our CSA dessert: Strawberry Rhubarb Pie!

May 22, 2013

First CSA of the Season!

We got our first box of CSA veggies from Red Wagon Farms!

Here’s what our first CSA box looked like after a tiny bit of cleaning…

Included in the pack was Egyptian walking onions, Easter egg radishes, green garlic, spinach, sorrel, and arugula.

So tonight, I’m home alone and decided on a lush salad after working out.

Springtime Salad

Arugula one handful


½ Green Onion

Green Garlic leaves

From the fridge:


Grilled red and yellow peppers, chopped


1T Lemon Aioli

2T Greek yogurt


Mix the lemon aioli with the yogurt, salt and pepper

Toss in the bottom of a bowl and mix with the veggies. Top with Fried Chicken from Niwot Market and enjoy! I know not exactly the healthiest choice but at least I have the greens to counter act the fried chix. Plus I removed the skin, so it’s not that bad. Next time I’ll prepare better.

I’m happy to have my fridge filled with beautiful veggies and the ones from Red Wagon farms are beautifully trimmed and ready for my attention! Yum.


September 17, 2012

Fig and Brussels Sprout Salad

Some times of year bring so many incredible ingredients and this is one of them: fig season! Several years ago, I was inspired by a fig recipe I came across in The Mustards Grill Cookbook and it started a bit of an obsession for me. I find figs fascinating. Not too sweet, just the right texture and perfect in so many recipes. This one was a bit of a serendipitous one that came about from available ingredients and a bit of creativity. This is one of my new favorites and one I will look forward to in fig season each year! The tart of the lemon was the perfect complement to the rich cheese and sweet figs. Pine nuts and arugula bring an earthy nutty vibe to this salad. Anything you love to use figs for? I would love new inspiration!


Fig and Brussels Sprout Salad

5-6 Fresh Figs, Quartered

Several Handfuls of Arugula

6-8 Brussels Sprouts, cleaned and thinly sliced

2 T. pine nuts

½ oz Crumbled Blue Goat Cheese (I used Verde Capra Italian Blue Cheese from Whole Foods, but use any goat or blue that you like)



Juice of ½ Lemon

2 T. Olive Oil

1 t. Dijon Mustard

Fresh Thyme Leaves

Salt & Pepper


Combine all dressing ingredients and whisk until well combined. Add salad ingredients to a bowl and toss with desired amount of dressing. Enjoy immediately!

August 24, 2012

Tomato Bruschetta

As promised, here is one of my favorite go-to recipes of all time. Seriously, if I have to take something to a party or am making something for someone new, this almost always make an appearance. This bruschetta is easy and so pretty. I always get compliments on both the presentation and the taste. You will never have worked so little for such a great result! It is also, conveniently, the PERFECT time of year for tomatoes! Ours are just coming off the vine and we have gotten some from our CSA as well. There is just nothing like homegrown tomatoes! Do you make a version of this? I would love some new variation ideas!



6 or 7 ripe tomatoes (about 1 1/2 lbs)

2 cloves garlic, finely minced or pressed

1 Tbsp extra virgin olive oil

1 Tbsp balsamic vinegar

6-8 fresh basil leaves, chopped.

Salt and freshly ground black pepper to taste

Shaved parmesan cheese

1 baguette French bread or similar Italian bread

Chop the tomatoes fairly small and combine with garlic, olive oil, balsamic vinegar, basil, salt and pepper. Allow to sit for 15 min – several hours. (You can make the topping well in advance and assemble once you arrive at your destination or when your guests arrive.) Slice the bread into 1″ slices and lightly toast under the broiler or on the grill, turning once. You can brush lightly with olive oil if desired, though I do think you usually can get good results without the additional oil. Just make sure to keep an eye on it!! We have burned LOTS of bread in this house! Once the bread is toasted, distribute the topping over the bread. Top with more fresh basil and shaved parmesan. Enjoy!

July 9, 2012

Unfried Chicken Fingers and CSA Coleslaw

What is better than fried chicken with some light and crispy slaw? Unfried chicken and aioli slaw with fresh farm veggies! You might remember the chicken fingers. They come out right every time! The orange zest and fresh breadcrumbs are the keys to these. I had a special request for these chicken fingers last week and finally got around to making them. We happened to have some shredded cabbage from the farm in the fridge and I got the urge to make coleslaw inspired by a friend. When I went to my college friend’s wedding last year, her now husband made this amazing coleslaw and was kind enough to give me a roadmap to recreate it at home. He used homemade aioli as dressing for the slaw. Mary and I took a few liberties and came up with this basil version which was a perfect complement to the chicken. Throw in some extra fresh veggies and you have a perfect meal and a new staple in our house!


Basil Aioli

3 egg yolks

1-3 cloves of garlic, pressed (depending on your taste)

Lemon Zest

2 T Lemon Juice

Salt and pepper

A few dashes of Tabasco

About a cup of olive oil

Handful of fresh basil

Add the egg yolks, garlic, lemon zest, lemon juice, Tabasco, salt and pepper to a food processor or blender. Process until combined. Turn on the processor and VERY slowly add a thin stream of olive oil. The consistency will change as you go turning more liquidy and then to a thick sauce. Martha says you can hear it change, and you can! When you get to a mayonnaise consistency stop and add the basil. Pulse a few times to combine. Use on everything (just plan on feeding it to everyone you want to be in contact with for the next day or so thanks to the garlic)!

CSA Coleslaw

Basil Aioli

1 Small Head of Cabbage, shredded

2 Carrots, shredded

6 Small Green Onions

3 T Red Wine Vinegar

Juice of Half an Orange

Salt and Pepper

Combine all ingredients and toss. Dress with desired amount of aioli, thinning it out a bit with the liquid to make it easier to distribute. Enjoy!

Chicken Fingers

Make these delicious chicken fingers and serve with coleslaw and aioli or the sauce of your choice!

June 20, 2012

JUICE! It’s good for you!

I was sitting in the house this morning, hungry for a smoothie. Found no frozen fruits and no FRUITS at all! So instead I took this weeks CSA food and BLENDED it into my morning drink! YUM!

I took:

4 full carrots, 4 small radishes and 1 beet and finely chopped them.


What PRETTY colors!

I added Coconut Milk and some Orange Juice to get the goods to blend. I also added a scoop of Vega Sport Recovery Accelerator for an added boost.


Tossed everything in the Magic Bullet (*As Seen on TV) since I still don’t have the JACK LALANNE POWER JUICER and the juicing began!


This turned into a beautiful orange smoothie juice drink with lots of nutritional value! I don’t think I added quite enough liquid, but I like the thicker consistency of this drink. Plus its a vegetarian delight!

Now I am enjoying my juice and listening to Jimmy Buffet—Q97pG4

What a good morning/afternoon!

*no animal biproduct was hurt during the making of this drink.

**inspired by Juicing Vegetables 


June 13, 2012

Impromptu CSA Salad

Went out to Red Wagon Farm on 63rd Street in Boulder to pick up my CSA box. I’ll admit I feel like it’s an extra step in my day to pick up my box after work. When I get out there though, it’s so peaceful. It’s fun to see the fresh produce and goats. I feel like I can breathe again.

The menu this week was:

– Beets OR carrots
– Hakurei turnips OR scarlet turnips
– Peas
– Kale OR collard greens OR chard
– Arugula
– Garlic

 So this week we got arugula, hakurei turnips, beets, swiss chard, garlic and peas.

Since I got home late, we took advantage of the arugula and some already grilled chicken in the refrigerator and game up with one of the most simple, fresh and best salads ever.


Impromptu CSA Salad

4 cups arugula

1 uncooked beet, julienned (as thin as possible)

Handful of lettuce (from our neighbor’s garden) Thanks Lynn & cliff!

Handful of sugar snap peas, chopped

One orange, sections separated into supremes, juice squeezed and reserved from the leftovers

Grilled chicken.




1T olive oil

Reserved Orange juice

Garlic clove


Slice or chop the chicken.

Toss the greens, sugar peas, lettuce with the dressing. Plate the salad and top with the beets, orange supremes, chicken and parmesan.



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June 6, 2012

Shrimp Stir Fry

Looking for something quick and easy for dinner? Look no further! By combining some of this week’s CSA items with some extra veggies and lovely shrimp, we got an easy stir fry. I found a bottle of sweet chili sauce in the fridge and thinned it with a little wine and fresh orange juice. We used our CSA garlic scapes for some fragrance and bite, some amazing CSA sugar snap peas (I wish I had a whole bushel!), organic red bell pepper, some CSA greens, an artichoke heart, and an orange left over from a race goodie bag. Try to keep the veggies the same size. Cook on medium high heat starting with the garlic, then larger veggies, then shrimp, then greens. Toss in sauce when you add the shrimp. Try not to overcook, it shouldn’t take more than a few minutes. Serve over rice or on its own and enjoy!


May 29, 2012

Arugula and Garlic Scape Pesto

Since we are just getting into our CSA season, I will share with you another creation from our fabulous box from Red Wagon Farms. We got the idea for garlic scape pesto from their blog, but after tasting the garlic scapes, we thought they might be a bit too spicy on their own. Luckily, we also got some arugula in our box so I added a few handfuls to the pesto. We ended up with a fresh and bright pesto just perfect for spring.

Kelly & Mary

Arugula and Garlic Scape Pesto

5-10 fresh garlic scapes, roughly chopped

3-4 handfuls of arugula

1 cup Parmesan or other hard cheese, grated

1/4 – 1/2 cup pine nuts

1/2-1 cup olive oil

*Zest* and juice of 1 lemon

1 Tomato chopped

Salt and pepper to taste

Add garlic scapes, arugula, cheese, *zest* and nuts to a food processor and begin to process. Add the oil and lemon juice gradually until you have the consistency you prefer, from very thick to rather thin. Adjust the amount of garlic scapes to your taste. Season to taste with salt and pepper. Cook pasta al dente and drain, reserving about a cup of pasta water. Toss pasta with pesto and chopped tomato, thinning with pasta water to evenly distribute. Top with shredded parmesan and fresh cracked black pepper.

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