Each week, we’ll provide you with delicious, farm-fresh recipes to go along with the week’s CSA harvest. Keep checking back for more great ideas each week!
week 11: summer vegetable tarts
A Wedding-Worthy Tomato Tarte Tatin
800g of good ripe tomatoes (I use a mixture of different coloured ones, both big and cherry)
Salt and freshly ground black pepper
3 red onions, peeled and finely sliced
1 tbsp red wine vinegar
1 tsp brown sugar or honey
A small bunch of thyme or oregano, leaves picked
Butter, for greasing
A 200g pack of all-butter puff pastry
1 egg, beaten
50g of baby capers, drained
Halve the tomatoes and put them cut-side up on a baking tray with a little salt, pepper and olive oil. Bake them in a low oven at 210F for 3-4 hours to slowly roast and sweeten. You may need to take some of the smaller tomatoes out a bit earlier, so keep an eye on them. Once cooked, allow to cool a little.
Next make the caramelised onions. Heat a little olive oil on a medium heat and add the sliced onions. Cook for 10 minutes to sweeten and soften before adding the vinegar, sugar or honey and the leaves from a few sprigs of the oregano (saving the rest for later) and a good pinch of salt and pepper. Cook for 30-40 minutes until really soft and sticky.
Butter a cast-iron or heavy frying pan about 24cm in diameter and lay the tomatoes cut-side down in a kind of mosaic, fitting them all together. Once they are all squeezed in, scatter the onion over the top.
Roll out the pastry until it’s about 1cm thick and cut out a circle just bigger than your pan. Lay it over the onion mixture and tuck in the sides. You can stop here and put the tart into the fridge if you like.
Once you are ready to cook, preheat the oven to 400F. Brush the pastry with a little beaten egg and put it into the oven for 25‑30 minutes until golden all over and bubbling around the edges.
While the tart is cooking, heat a little olive oil in a frying pan. Have a plate lined with some kitchen paper and a slotted spoon to hand. Once the oil is hot, add the capers. They will bloom into little flowers and crisp in just 30 seconds or so. Lift them out and quickly drain them on kitchen paper.
Once the tart is golden and bubbling, take it out of the oven and allow it to sit for 5 minutes before running a knife around the edge and carefully turning out on to a plate. Scatter the capers over the tart before serving.
Summer Frying Pan Tart
2 red onions
500g courgettes (zucchini)
A few sprigs of thyme, leaves picked and chopped
½ bunch of fresh oregano
3-4 sheets filo pastry
25g butter, melted
200g rainbow chard
A few sprigs of mint, leaves picked and chopped
100g pecorino or parmesan cheese (I use a vegetarian one)
1 unwaxed lemon
100g feta cheese
100g black olives (I use kalamata)
Preheat the oven to 425F. You’ll need a 24cm ovenproof frying pan.
Put a saucepan on a low heat while you finely chop the onions. Turn the heat up to medium, add a little olive oil and cook the onions for 5 minutes, until soft and sweet.
While the onions are cooking, peel and roughly grate all the courgettes but one. Add the grated courgette to the onions along with the thyme leaves and oregano, and cook for 5–10 minutes, until the mixture is dry.
Meanwhile, unwrap the sheets of filo and lay them one by one over your frying pan, brushing each sheet with a little melted butter before layering. Leave a little of the pastry to overlap around the edges – you will fold this in later. Keep laying the filo in the pan until you have a good, sturdy 3- or 4-sheet layer all over – you may need to patch it together bit by bit if you have small sheets. Slice the remaining courgette into thin coins.
Once the courgettes have been frying for around 5 minutes, add the chard stalks and cook for a few more minutes, then scoop the mix into a bowl to cool. Crack in the eggs, add the chopped mint and grate in the pecorino or parmesan. Season with freshly ground black pepper and mix together well. Spoon the courgette mixture into the pan and put on a medium heat.
Working quickly, shred the chard leaves and toss with the juice and zest of the lemon and a little oil. Scatter the chard on top of the courgette mix, followed by the little coins of courgette, pushing down a little into the mixture. Dot with the feta and de‑stoned olives on top. Fold the excess filo pastry back over the filling to form a wavy edge. Put on the bottom of the oven and bake for 20–25 minutes, or until the pastry is golden and crisp.
Remove from the oven, cut into six generous slices and serve with a lemon-dressed green salad.
week 1: chard and saffron flan
From Deborah Madison’s In My Kitchen
1 lb chard (or enough leaves to make 8 cups without stems)
2 Tablespoons spring onion, quartered lengthwise and diced into small pieces (enough to make 1 cup)
Sea salt and freshly ground pepper
2 large eggs
A big pinch of saffron threads soaked in 1 Tablespoon near-boiling water
1& ½ cups cream or ¾ cup half-and-half mixed with ¾ cup ricotta
Grated zest of 1 lemon
¼ cup freshly grated Parmigiano-Reggiano
About ½ cup almonds, ground or finely chopped
3 Tablespoons pine nuts or slivered almonds
Several handfuls of greens and herbs
Lemon juice or vinegar
Heat the oven to 375. Tear or chop chard into pieces, then wash and drain the pieces, but do not dry them. Heat the oil over medium-high heat in a wide skillet and add the onion. Move it around the pan to cook for about a minute, then add the chard with the water clinging to its leaves. Sprinkle over ½ teaspoon of salt and cook, turning the leaves occasionally, until they’re soft. Turn off the heat. Taste for salt and season with pepper.
Beat the eggs in a bowl, then stir in saffron water (plus threads) cream, lemon zest, and grated Parmigiano-Reggiano. Stir in the chard and season with pepper.
To finish, butter a 4-cup gratin dish, then dust the bottom and sides of the dish with the finely chopped almonds. Pour in the filling and scatter the pine nuts or almonds over the surface. Bake until the flan is golden and set, about 30 minutes.
To Make the Greens: Tear the herbs into large pieces and keep the more salady greens larger. Toss them with salt, just enough olive oil to coat lightly, and a few drops of lemon juice or vinegar to sharpen the flavors. Put the dressed spring greens on individual plates and spoon the flan carefully over or next to them. The heat of the flan will wilt them a bit and bring out their aromas.
week 2: Spicy soba noodle bowl with egg
From Pinch and Swirl
4 ounces dry soba noodles
1 Tablespoon sesame oil
2 cloves garlic minced
1 Tablespoon grated fresh ginger
3-4 heads baby bok choy; rinsed and coarsely chopped
1 teaspoon chile paste (or more)
1 Tablespoon soy sauce
2 teaspoons toasted sesame oil
¼ cup chopped tamari roasted almonds
1 green onion
In a small saucepan: bring to boil water and eggs. Keep at a low boil for 8 minutes, drain then return eggs to pan and cover with cold water. Meanwhile, bring water to boil for dry soba noodles and cook according to package directions
While noodles and eggs cook, heat sesame oil in a large skillet over medium-high heat. Add garlic and ginger, cook and stir 1 minute. Add baby bok choy, chile paste and soy sauce; cook 3 to 5 minutes, until greens have wilted and stalks are crisp tender. Remove from heat.
When noodles are done, lift them from the boiling water with a slotted ladle and transfer directly into bok choy mixture. Return pan to burner over medium-low heat and gently toss to combine and reheat.
When you’re ready to serve, peel and cut each egg in half. Divide noodle mixture between two serving bowls; top each bowl with one egg, one teaspoon toasted sesame oil and half of the almonds and green onions. Serve.
week 3: celtuce frittata
From The Book of Greens
Learn more about celtuce here.
Makes 1 (7-inch/17-cm) frittata.
1 ½ Tablespoons heavy cream
1 Tablespoon unsalted butter
2 oz (55g) celtuce stem, peeled and cut into 2-in (5-cm) pieces, then shaved on a mandoline
1 Tablespoon fresh tarragon leaves
1 ½ Tablespoons finely grated Parmigiano-Reggiano
Preheat the oven to 375.
In a bowl, beat together the eggs and cream until combined; set aside.
Over medium heat, melt the butter in a 7-inch nonstick ovenproof saute pan. Add the celtuce and saute until just tender but still with a crunch, about 2 minutes. Add half of the tarragon leaves and lightly season with salt. Pour the egg mixture over the celtuce and sprinkle the Parmigiano-Reggiano over the egg. Lightly season with salt and the remaining tarragon.
Bake until the frittata is just set, slightly risen, and still pale yellow with little caramelization, about 8 minutes. Tilt the pan to release the frittata onto a plate and serve immediately while warm, or cool to room temperature and serve.
week 4: swiss chard garlic paneer
From CSA members Billy and Richa
1 Tablespoon olive oil
1 small bulb fresh garlic
1 large bunch Stone Barns CSA swiss chard
1 block paneer (12 oz – you can substitute tofu for vegan option)
1/2 teaspoon turmeric
Salt to taste
1 teaspoon red turkish biber (optional – you can substitute red chili pepper flakes if desired)
Separate the leafy parts of the swiss chard from the stalks. Dice the stalks and set aside. Roughly tear the leaves. Chop the garlic. Wash and cut the paneer into small cubes.
Add olive oil into a hot Dutch oven or a heavy pan with a lid. Add the garlic and saute for 15 seconds. Add turmeric. Add the chard stalks and salt. Cook for a couple of minutes until semi-tender. Add paneer and biber, cook for another minute or so. Add the chard leaves to the pot and gently mix everything up. Cover the oven/pan with the lid and cook for a minute. Turn off the flame and let the pot sit for 5 minutes before opening the lid
Great with rice or any flat bread! Enjoy!
week 5: kohlrabi cooked and raw
4 bulbs kohlrabi
2-3 Tablespoons olive oil
salt and pepper
Preheat your oven to 450 degrees.
Trim the ends and leaves and peel the tough, outer skin (about 1/8-inch) off each bulb. Evenly dice the bulbs (or you can cut them into fries!). In a large bowl, toss kohlrabi with olive oil, a good pinch of salt and ground pepper (you can always taste for saltiness and add more) until evenly coated. Spread in one layer on a cookie sheet or shallow baking pan. Bake for 15-20 minutes, stirring once or twice for an even browning.
Serve hot and enjoy!
4 kohlrabi bulbs–shredded or cut into matchsticks
1 gala apple–cut into matchsticks or sliced thinly
2 carrots–shredded or cut into matchsticks
2 Tablespoons rice vinegar
4 Tablespoons neutral vegetable oil
4 Tablespoons chopped cilantro (or to taste)
Salt & pepper to taste
In a large mixing bowl, toss together all of the ingredients. Try adding minced hot pepper to your taste or experimenting with your favorite herbs and spices.
Chill and serve!
week 6: beet greens and potato pie
(pasticcio di bietole e patate)
Preparation time: 1 hour
Cooking time 20 minutes
2 and 1/4 lbs beet greens and/or Swiss Chard, coarse stalks removed
2 Tablespoons olive oil, plus extra for brushing
10 ounces Italian sausage, skinned
1 chile, seeded and finely chopped
1 clove garlic, peeled
4 potatoes, peeled and cut into wedges
3 hard boiled eggs, shelled and cut into small pieces
3 ounces smoked mozzarella or provolone cheese, coarsely grated
2-3 Tablespoons fresh bread crumbs
Salt and pepper
Bring a pan of salted water to a boil. Add the beet greens and blanch for a few minutes, then drain, reserving the cooking liquid. Chop the greens coarsely and set aside.
Heat the oil in a large pan. Crumble in the sausage meat and add the chile and garlic clove. Cook over low heat, stirring occasionally, for a few minutes, until the garlic is lightly browned. Remove the garlic with a slotted spoon and discard. Add the beet greens and potatoes, pour in the reserved cooking liquid, season with salt and pepper, and cook for about 40 minutes, adding more liquid, if necessary.
Meanwhile, preheat the oven to 375 º. Brush a 9-inch ovenproof dish with oil. Drain the mixture in a colander, then place in a bowl. Stir in the hard-cooked eggs, cheese, and bread crumbs. Transfer the mixture to the prepared dish and bake for 15-20 minutes. Remove from the oven and let stand for 5 minutes before serving.
week 7: Sweet and sour carrot salad
20 large carrots or 40 baby carrots
1/2 cup olive oil
1 bunch cilantro, chopped
3 cups almonds
3 Tablespoons red wine vinegar
1 Tablespoon agave nectar
1 Tablespoon cumin
1 Tablespoon curry powder
Peel carrots and cut into batons. Mix batons with 2 Tablespoons olive oil and season with salt. Place carrots on a baking sheet (1 even layer per tray). Roast carrots at 375° F until soft and caramelized. Let carrots cool to room temperature. Meanwhile mix the vinegar, agave, cilantro and remaining olive oil to make the dressing. Season to your liking. Add cumin and curry powder to the cooled carrots. Mix with the vinaigrette and serve.
week 8: SPICY BEET GAZPACHO
From David Tanis Market Cooking
1 medium beet, peeled and coarsely chopped
1 small tomato, coarsely chopped
2 cups chopped peeled cucumber
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
1 garlic clove, grated or minced
Pinch of cayenne
½ teaspoon chopped jalapeno chile
3 Tablespoons olive oil
1 cup cold water
Chopped flat-leaf parsley, mint, and scallions for garnish
Put everything but the herbs (and lime wedges) in a blender and blend at high speed to make a smooth puree. Taste and adjust the seasoning, then whiz once more. Strain the soup and ladle into bowls. Sprinkle with chopped herbs and serve with lime wedges.
week 9: sweet and sticky tomato and onion bake
From A Modern Way to Eat by Anna Jones
1 lb baby onions
1 & 2/3 lb large cherry tomatoes
1 & 2/3 lbs new potatoes, washed and halved
Sea salt and freshly ground black pepper
1 (15 ounce) can of cannellini beans, drained
A small bunch of fresh basil
Preheat your oven to 415 F.
Put the onions in a bowl and cover them with boiling water. Use a slotted spoon to fish them out and peel back the skins, which will have been helpfully loosened by the hot water. Cut any larger ones in half.
Spread the peeled onions on to your biggest roasting tray and add the tomatoes and the halved potatoes. It might be a squeeze, but everything will shrink a bit as it cooks, so don’t worry. Squishing it all into one tray is what’s needed here, so that the tomatoes will baste the potatoes in their juices. Season generously with salt and pepper and pour over some olive oil. Toss to coat, then roast in the oven for 1 hour, tossing everything 15 minutes or so.
After an hour, it should be smelling delicious, the onions should be soft and slightly browned in places, and the tomatoes blistered and burnished. Remove the tray from the oven and add the drained beans and the basil, then put back in and roast for another 15 minutes.
Spoon onto warm plates and make sure not to miss a drop of those juices.
week 10: carrots galore!
This week we’re harvesting the last of the summer carrots to prepare the soil for new lettuce and escarole plantings, so expect a very large bag of carrots in your basket. To help you work through this oversized harvest, here are 37 suggestions for carrot recipes from Bon Appétit. You’re bound to find some new favorites!