What to do with your Farmer’s Market Haul: CSA Produce Prep Weeks 4 and 5

Written by on in Blog, Recipes

In this week’s video I show you what I made in weeks 4 and 5 of my CSA. I didn’t plan to show every single week, but so far I keep getting so much good stuff! If you missed it, check out my previous CSA posts.

Now my cooking style is pretty laid back, so I don’t generally measure ingredients, I just throw stuff together. But I have written out the ingredients and approximately how much was used so you can see all the “recipes” below!

Here’s a list of everything I made so you can jump right to the section below.

And be sure to check out the video if you haven’t already!

Frisée Salad with Balsamic Date Dressing

Frisee, shredded turnips, apples, hempseeds salad on a plate

Ingredients

  • 1 large head Frisée, washed and chopped into bite sized pieces
  • 5 or 6 small hakurei turnips (or 2 or 3 large), shredded/grated
  • ½ cup fresh parsley chopped
  • 2 or 3 small fuji apples chopped
  • 1 medjool date (soaked and chopped if not using a high-powered blender)
  • Zest and juice of 1 lemon
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon tahini
  • 1 tablespoon stone ground or dijon mustard
  • 1 to 3 tablespoons water (start with 1 and add more as needed for blending)
  • hempseeds for garnish

Directions

  1. In a large mixing bowl combine the frisee, turnips, parsley, and apples.
  2. In a small blender (such as a Nutribullet) place the soaked date, lemon juice and zest, balsamic vinegar, tahini, mustard, and a splash of water. Blend until the date is fully blended, adding splashes of water as needed to get your desired dressing consistency.
  3. Toss the salad with the dressing and top with hempseeds.

Summer Veggie Soup

Bowl of zucchini, turnip, mushroom, bean soup

Ingredients

  • 1 onion, chopped
  • 8 ounce package of white button mushrooms, chopped
  • 2 large zucchini, diced
  • 4 large carrots, diced
  • 4 to 6 large (or in my case 12 small) hakurei turnips, diced
  • 6 garlic scapes (or 3 or 4 cloves minced garlic)
  • 2 cans tri-blend beans (pinto, black, kidney), drained and rinsed
  • 3 tablespoons tomato paste
  • 2 tablespoons nutritional yeast
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • ½ tablespoon celery seed
  • black pepper to taste
  • 4 cups vegetable broth
  • ½ cup chopped fresh parsley
  • ¼ cup chopped fresh basil

Directions

  1. Add everything except the fresh herbs to a large pot or dutch oven. Bring to a boil, and then reduce heat and simmer for 30 minutes or longer.
  2. Stir in fresh parsley and basil just before serving.
  3. Serve with crusty whole grain bread or your favorite whole grains.

Massaged Kale with Shredded Beets, Turnips, and Carrots

Mixing bowl of kale, parsley, shredded carrots, turnips, and beets

Ingredients

  • 3 or 4 large carrots
  • 4 or 5 small beets
  • 4 or 5 small/medium hakurei turnips
  • 1 bunch dino kale
  • ¼ cup chopped fresh parsley
  • 1 tablespoon lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon stone ground or dijon mustard
  • 1 teaspoon date syrup
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground ginger
  • 1 teaspoon tahini
  • splashes of water

Directions

  1. Thinly slice the kale and in a large mixing bowl, massage the kale, squeezing between your hands and fingers for 5 to 10 minutes until the kale is softened and has reduced to about half the volume.
  2. Using a food processor with a shredding blade, shred the carrots, beets, and turnips. Add these and the chopped parsley to the bowl with the kale.
  3. In a small measuring cup or bowl combine the remaining ingredients and whisk together, adjusting the amount of water to get your desired dressing consistency.
  4. Add the dressing to the bowl with all the vegetables and mix together.

Sautéed Beet Greens

Sauteed beet greens, garlic scapes, and onions on a plate with millet

Ingredients

  • Beet greens from one bunch of beets
  • 1 onion, sliced
  • 6 or 7 garlic scapes (or 4 or 5 cloves minced garlic)
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon mustard
  • 1 teaspoon Bragg liquid aminos
  • 1 teaspoon apple cider vinegar

Directions

  1. Water sauté the onions until they start to turn translucent
  2. Add the garlic scapes a sauté a few more minutes.
  3. Add the beet greens along with remaining ingredients through the liquid aminos (save the vinegar to add later). Mix everything together and then put the lid on to steam the beet greens for 4 or 5 minutes.
  4. Uncover and add the vinegar and serve with whole grains.