+
Home Cooking

Turtle Bay CSA sharing

annomy | Jul 20, 201102:21 PM     35

Well, better late than never. I've found Chowhound to be a great source of recipe, ideas and laughs over the years. I think you don't even have to register until you want to post something, but I hope to see lots of you here! These are some of the things I've been making with Turtle Bay CSA goodies in 2011.

Week 2 – June 14, 2011
Ground pork w/ bok choy, garlic, ginger, sesame oil, soy sauce, celery, carrots, edamame

Week 3 – June 21, 2011
garlic scapes, uncooked baby turnips, roasted beets, sautéed greens (with of red swiss chard, turnip greens, beet greens, kale), cooked in two batches depending on need
w/ cooked lentils, feta cheese, toasted pine nuts (added, but not necessary) & mustard vinaigrette (garlic scapes, vinegar, Dijon, a little caraway, & oil)

Week 4 – June 28
Can’t remember!

Week 5 – July 5
Mostly used these veggies for a BBQ that weekend…

Week 6 – July 12
½ napa cabbage, chopped fine; sweet onion; garlic scapes; grated carrots; also chicken thighs sliced really small. cooked in peanut/sesame oil, then tossed w/ long Chinese noodles (preferably rice), cilantro and one cup of sesame dressing (garlic [scapes], tahini, sesame oil, rice wine vinegar, soy sauce, lime juice, a little red chili paste, a pinch of sugar, a little fish sauce. Could also include a tsp of Colman mustard, w/ water added enough to make a paste, but let sit for 10 minutes before adding to rest of sauce). Didn’t do, but would be good topped w/ chopped peanuts or sesame seeds.
Doesn’t need to be served really hot

Week 7 – July 19
Pasta with swiss chard, onions & goat cheese

12 oz papardelle or fettucine
2 T olive oil
1 red onion (used incredibly sweet onion from CSA)
4 garlic cloves (used the last of my garlic scapes)
½ pint of grape tomatoes, cut in quarters (only because I had them).
2 bunches swiss chard (ribs chopped separately from leaves; I also used some beet greens)
¼ c basil
Zest from a small lemon

Could also add some toasted pine nuts at the end.
S&P
4 oz goat cheese

Cook the pasta, reserving one cup of pasta water when draining.
Heat the oil in a large skillet over medium-high heat. Add garlic, onion, veggie ribs, tomatoes (would be good to throw these in in the next step, but my husband only likes his tomatoes cooked). After they’ve cooked for a few minutes, add the leaves and cook until wilted. Season w/ S&P.
Mix the goat cheese into the hot pasta, then add the veggies, basil, lemon zest, pine nuts and pasta water as needed. Serve immediately.

Ken & Maryellen’s onions were so incredibly sweet once they were sautéed I was picking at them like candy!

A variation on a recipe from Real Simple May 2011

Want to stay up to date with this post? Sign Up Now ›
1

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far
Shop

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far

by David Watsky | Amazon has announced its list of best food and cookbooks of the year...so far, as chosen by their...

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract
Recipe Round-Ups

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract

by Marisa Olsen | Instant Pots are a fabulous invention. They make that everlasting “What should I make for dinner...

How to Make Fruit Salad That Doesn't Suck
Guides

How to Make Fruit Salad That Doesn't Suck

by Jen Wheeler | Fruit salad is a staple of hotel breakfast buffets and brunch spots (and hospital cafeterias and elementary...

11 Fresh & Hearty Summer Salads You Can Eat Alone (Or as a Side)
Recipe Round-Ups

11 Fresh & Hearty Summer Salads You Can Eat Alone (Or as a Side)

by Jen Wheeler, Christine Gallary, and Amy Wisniewski | Next to a hearty grilled cheeseburger, steak, or rack of ribs, leafy green salads can feel too dainty...

Trending Discussions

2

Dish of the Month VOTING, July 2019

Updated 23 hours ago 11 comments
3

Austin recommendations

Updated 10 hours ago
4

Edibles?

Updated 5 minutes ago 1 comment
5

I hate utensils with heavy handles

Updated 11 hours ago 3 comments

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.