Beet Veggie Burgers

 Image via  Three Hungry Boys

This recipe comes from the blog "Three hungry boys" - the ingredients are below, and the method is listed on the original site



Beet Veggie Burgers

- Serves 6 people -

2 tablespoons canola oil, divided
3 small beets, scrubbed and cleaned
½ cup green lentils, rinsed
½ cup millet
½ cup raw cashews
4 ounces brown mushrooms, trimmed and sliced
½ cup minced yellow onion
2 cloves garlic, minced
½ tsp salt
¼ tsp pepper
cheddar cheese, avocado, sauteed mushrooms for serving
sourdough bread



Please see the method here

Zucchini and Baby gem Salad

This Recipe Comes from East Williamsburg CSA member Angeles Chavarria



Zucchini and Baby Gem Salad


1 yellow zucchini
1 green zucchini
1 head of gem lettuce
1 cup ricotta
lemon juice


Slice the zucchini into thin slices using the mandolin. Place into a bowl with salt, pepper, lemon juice and ricotta. Mix until everything is covered in ricotta. 

Add the gems and basil and parsley. Adjust seasoning and serve. 


Braised Swiss Chard Grilled Cheese

 Photo from  La Brea Bakery

Photo from La Brea Bakery

This Recipe Comes from East Williamsburg CSA member Angeles Chavarria



Braised Swiss Chard Grilled Cheese


1 bunch swiss chard
1 head Garlic
Kosher Salt
1 Tbsp crushed fennel seed
1 Tbsp chilli flakes
4 slices miche or sourdough bread
1 cup grated Comte



Wash the Chard. Blanch in a pot with boiling water and salt. 

Cook until tender and the stalks have turned sweet. Drain. 

While the chard is cooling slice 3 cloves of garlic very thinly. Slice the chard into small pieces. 

In a pan, heat some oil, then cook the garlic until tender but no colour. Add the spices and cook until fragrant. Add the chard and more olive oil, and season with salt. 

Assemble your grilled cheese with the cooked greens and comte, and then fry in the pan until crispy.

Green Minestrone Soup

 Photo via  Epicurious

Photo via Epicurious

This Recipe Comes from East Williamsburg CSA member Angeles Chavarria



Green Minestrone Soup



2 cups cooked french beans
2 heads broccoli
2 green Zucchini
1 bunch Spinach
2 cloves Garlic
2 celery Stalks
1 bunch basil, mint and parsley



Start by making a soffrito of the thinly sliced garlic and diced celery. Cook down in a pot with some oil until it is translucent. 

Add the broccoli cut in small pieces and cover with water and cook until tender. Add the beans and bring up to a boil. Add the zucchini and spinach. Cook until everything is tender. Adjust seasoning with Salt and Pepper. 

Take 1/4 of the soup and place in a food processor and pulse until smooth, then add back to the pot. Depending on how smooth or chunky you like the soup, you can adjust how much you blend. 

Finish with nice olive oil

Crispy Flowering Broccoli over Labneh with Zaatar

Crispy Flowering Broccoli over Labneh with Zaatar


This recipe for Crispy Flowering Broccoli over Labneh with Zaatar comes from CSA member Helena Tubis



Crispy Flowering Broccoli over Labneh with Zaatar



Flowering Broccoli
Olive Oil
Zaatar Spice Blend
Aleppo Pepper
Labneh / Yogurt to Serve



Preheat the oven to 375F or a grill to medium heat

Line a baking tray with parchment (only if roasting)

Trim flowering broccoli. With the big leaves I like  to cut down the center rib so it’s easier to eat and less fibrous. For the florettes I like to keep them a nice size.

In a shallow baking dish or bowl, combine the olive oil, salt and pepper. Stir to combine. Add the sprouting broccoli and toss to coat.

Place the broccoli in an even layer across the prepared baking tray. If grilling, place broccoli in preheated grill (ideally on a grill tray) and shut cover. Cook until desired tenderness is reached, flipping if necessary, and till the edges are slightly crispy, about 10 to 15 minutes.

While the broccoli is cooking, spread a nice layer of labneh or greek yogurt on a plate. Top with a splash of olive oil, zaatar spice, allepo pepper and some salt.

When the broccoli is finished, pile it on the labneh/yogurt and finish with additional zaatar, allepo and salt.

Note: this preparation works wonderfully with carrots and other hearty vegetables. You can also swap the zaatar with another spice blend of your choosing.

Green Garlic, Kale and Walnut Pesto over Zucchini Noodles

Green Garlic, Kale and Walnut Pesto over Zucchini Noodles

Kale Pesto Zucchini Noodles.jpg

This recipe just screams summer in a bowl! The recipe for pesto makes plenty and keeps well in the fridge for up to a week. If you don’t own a spiralizer, serve the pesto over pasta. Many grocery stores also sell pre-spiralized zucchini. Enjoy! This Recipe comes from CSA member Rachel Martin.



Green Garlic, Kale and Walnut Pesto over Zucchini Noodles


Four large leaves dinosaur kale, center ribs and stems removed
1 small bunch of basil (approx. 10-12 leaves)
¼ cup walnuts
¼ cup grated parmesan cheese
1 small bulb green garlic, stalks removed
1 Tbsp. lemon zest
2 Tbsps. Lemon juice
½ cup olive oil
Salt and pepper to taste

Zucchini Noodles
2 zucchinis
1 Tbsp olive oil
1 bulbs worth of diced green garlic stalks
Pinch of red pepper flakes
10 cherry tomatoes
¼ cup kale walnut pesto





Place all ingredients, except for olive oil in a food processor. Pulse food processor and slowly stream in the olive oil and the pesto is pulsing. Stop occasionally to scrape down sides. Pesto should be on the chunky side, not loose and oily. Transfer to a container. Additional pesto can be kept in the fridge in an airtight jar.


Using a spiralizer, spiralize two zucchinis. Heat one tablespoon of olive oil in a saute pan. Add diced green garlic stalks and a pinch of chili flakes and saute for 2 minutes. Add cherry tomatoes and saute until blistered and bursting. Add spiralized zucchini noodles and heat through for one minute. Add pre-made kale pesto and incorporate into dish until noodles are coated. Serve with more grated parmesan. Bon Apetit!

Spinach and Butter Bean Baked Eggs with Preserved Lemon and Feta

Spinach and Butter Bean Baked Eggs with Preserved Lemon and Feta

 Photo via  Cloudy Kitchen  

Photo via Cloudy Kitchen 

 Photo via  Cloudy Kitchen  

Photo via Cloudy Kitchen 

These Spinach and Butter Bean Baked eggs are a great way to make the most of the Spinach and eggs in this week's share! You can customise them however you like - they make the perfect easy breakfast or brunch with some crusty bread. The Recipe comes from CSA member Erin Clarkson who blogs at Cloudy Kitchen. You can find the recipe on her Blog. Happy Brunching! 



Squash Miso bowl with ginger and greens


CSA member Bianca brings us this vegan recipe from Amy Chaplin. Bianca suggests making the ginger juice from the CSA ginger as well!

Serves 1

1 cup peeled and cubed winter squash

¾ cup water

2 teaspoons fresh ginger juice

2 teaspoons unpasteurized miso, I used chickpea miso. Be careful not to boil the miso as it will destroy the enzymes.

1 handful washed greens, tatsoi, chard or spinach

1 scallion, thinly sliced

For the how-to, please visit Amy's site

Baked Apple Hand Pies


This recipe comes to us from CSA member Devin. 

1 box refrigerated pie crust dough (2 crusts)

4 apples

3/4 tsp cinnamon
1/4 tsp nutmeg

1/4 tsp ground cloves

1/2 cup dark brown sugar

1/3 c granulated sugar

1 egg

1. Leave your pie crusts on the counter while you are working on making the apple filling.
2. Peel 4 apples, core and dice them.
3. Add diced apples, cinnamon, nutmeg, cloves, dark brown sugar, and granulated sugar to the pot and combine. Let simmer on medium/low heat for about 10 minutes until apples are soft. Stir occasionally.
4. Preheat your oven to 375 degrees.
5. Unroll you room temperature pie crust dough. Cut out 4 circles from each pie crust (8 in total). Gather dough cuttings, and re-roll the dough flat and cut out as many more as you can with the remaining dough. If you don’t have a rolling pin, like me, a wine bottle works beautifully as a substitute.
6. Using a slotted spoon, place a few tablespoons of you apple filling onto half of your dough circles. Drain the scoop of filling well before placing onto the dough. But save the drained liquid, it makes for a wonderful syrup over ice cream.
7. Combine one egg with about a tablespoon of water, whisking well. Using a pastry brush, dab the egg wash around the perimeter of the dough, around the filling.
8. Take your remaining dough circles and place on top of the filling. Press or pleat edges of the dough together with your fingers or a form. Make sure each pie is well-sealed so the filling doesn’t leak during baking. 
9. Moved each pie to a greased baking sheet once completely sealed. Then cut three slits in the top of the center of each hand pie.
10. Using your pastry brush, brush the entire top of each pie with a thin coating of the egg wash. Sprinkle the tops of each pie with as much granulated sugar as you desire. When it cooks the sugar coating  makes for a nice crisp top crust.
11. Bake for 15-20 minutes until golden brown and the dough is cooked through.
12. Serve warm with vanilla ice cream and a drizzle of the syrup left over from your pie filling. Enjoy!

Creamy Baba Ganoush


This recipe comes from CSA member Devin who was inspired by the three eggplants in the share this week! It is adapted from the website Little Spice Jar


3 small eggplants (or 2 medium)

2 pinches of salt

1 lemon juiced

3 TBS Tahini

2 large garlic cloves

1/4 tsp cumin powder

1 dash of chili powder

3 TBS greek yogurt

2 TBS olive oil, plus a little extra for drizzle

1 tsp chopped parsley (garnish)



  1. Preheat oven to 375 degrees. Poke a few holes in your eggplants with a knife and place on a baking sheet. Bake for one hour (to 1hr 30min depending on eggplant size), flipping eggplants once half way through. You will know they are done when the are wrinkly and mushy when pierced with a knife.
  2. Once your eggplants are done put them in a bowl and cover with aluminum foil. Place in fridge for 20 minutes. This allows them to cool down, but also steam a bit which makes taking the skin off easier.
  3. Remove the skin from the eggplants. Remove most of the seeds using your hands, they can have a bitter flavor. It’s fine if you can’t get them all, just most. Sprinkle salt over the eggplant and let it rest in a bowl for about 10 minutes. The salt will help draw some of the water out. After 10 minutes place the eggplant in a colander and press to remove as much of the water as you can.
  4. In a food processor add your lemon juice, tahini, and the garlic cloves. Pulse until combined and the garlic is chopped well.
  5. Add the eggplant, cumin, chili powder, olive oil, and greek yogurt. Pulse until combine.
  6. Garnish with a drizzle of olive oil and your chopped parsley. Add a sprinkle of paprika for color if you wish, as I did. Serve with pita bread or your favorite veggies from your CSA pick up (goes great with sweet peppers, cucumbers, and carrots!).

Sweet Corn and Cilantro Soup

Sweet corn and Cilantro soup from CSA member Claudia!

This recipe is vegan and gluten free. 

  • Sweet Corn soup with Cilantro 
  • 2 Tbs olive oil (or your favorite cooking oil)
  • 1 tsp chili powder
  • 1/8 - 1/4 tsp red pepper flakes
  • 1 tsp cumin
  • 1 onion, chopped
  • 2-3 cloves garlic, chopped
  • 4 c fresh or frozen corn kernels
  • 1 poblano pepper, chopped
  • 2 roma tomatoes, squeezed and chopped
  • 2 c unsweetened almond milk
  • 1/2 tsp salt
  • juice of 1 lime 
  • black pepper to taste
  • 1 tsp agave or maple syrup
  • 1/2 c water
  • 1 c cilantro leaves, loosely packed


  • Heat the oil on low in a large nonstick cooking pot. Add the chili powder, red pepper flakes and cumin and let it cook about 5 minutes. While that's happening, chop the onion.
  • Raise the heat to medium and add the onion. Cook, stirring frequently, about 5 minutes. Chop the garlic as the onion cooks.
  • Add the garlic and saute 2-3 minutes. Remove from heat if the garlic starts to burn.
  • Add the corn and saute 5 minutes. If you're using frozen corn, add it frozen. Chop the poblano and tomatoes while the corn cooks.
  • Remove about a cup of the mixture to a food processor, or blender on low 
  • Add the poblano and tomatoes to the cooking pot. Reduce the heat to medium low and stir occasionally.
  • Process the corn mixture in the food processor about 2 minutes. Add 1 cup of the almond milk and process until smooth. Add it to the cooking pot.
  • Stir in the other cup of milk, salt, lime juice, pepper, sweetener and water. Simmer 5-10 minutes to heat through. Taste and adjust seasonings if needed.
  • Stir in the cilantro leaves just before serving.

Lazy Apple Cake


This is the same basic cake as the Peach Breakfast Cake posted last month, with some autumn updates. Every apple cake seems to involve a lot of ingredients (walnuts, sour cream, caramel glaze) that I didn't have or didn't feel like making, so I invented this one last night. Forgot to take a photo until it was already half eaten :)

I used three apples to make this very simple, super moist one bowl cake. Serve it with ice cream and it's dessert. Eat it off a napkin in the morning and it's breakfast. 

  • Ingredients: 
  • 1 stick of butter
  • 1 cup sugar
  • 2 eggs
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • a quarter teaspoon each allspice and nutmeg
  • 1 tsp vanilla
  • 3 peeled and cored apples. two-and-a-half are sliced to go on the top. half of one is chopped up for the batter


Butter a round springform pan. Arrange the apple slices on the bottom of your pan. You will invert the cake when it comes out of the oven and this will be the "top." If you prefer not to do it like that or don't have a springform pan, save the slices and put them on the top of the batter once it's already in the pan. 

Cream the butter and sugar. Add eggs one at a time, then add flour and baking powder. Once mixed a little, stir in the vanilla, cinnamon, allspice, nutmeg and chopped apple pieces. Pour the batter over the sliced apples pre-arranged in the bottom of the pan.

Bake for 45 min at 325 degrees in an 8" springform /metal pan or 35 minutes at 350 degrees in a glass baking dish. Invert onto a dish. 

Deconstructed salad and dip


CSA member Andrea (@tinyturnipskitchen) teaches kids to eat their veggies with easy recipes. She created a deconstructed salad featuring this week's CSA veggies with dippable dressing that kids prefer to a traditional salad. 

1 tablespoons dijon mustard, 1/4 cup chives/basil/dill, 1/3 cup olive oil, 1/2 juice of lemon, salt and pepper to taste, 2 tablespoons sunflower seeds. Blend until creamy!

Carrot Ginger Soup

FullSizeRender (2).jpg

CSA Member Pooja cooked up a storm last week, making vegetable gyoza, spinach salad and tofu. She was kind enough to share a recipe for a super healthy soup that uses tons of CSA veggies:

This soup contains carrot, ginger and I added bell peppers & tomato from last week...all measurements are approximates



Carrots chopped up, 1 1/2 bunches

Bell peppers sliced up (cored & seeded), 2 large orange

Tomatoes diced, 1 large

About 1 and a half onions diced, i used both red & white

Garlic minced, 2 pods

Ginger minced, tablespoon

Lemon zest, 1.5 tsp

Lemon juice, 1/2 half lemon

Vegetable broth (entire box - 6 cups?)


Salt & Pepper

Soaked cashews - I have no idea how many - maybe about 1.5 cups? (usually I do overnight, but in a pinch, I soak in hot water w/ a dash of lemon juice)



Medium heat

Sautee onions in a dutch oven w/ the olive oil for about 5 min

Add garlic and ginger, another min or two

Then add the veggies, another min or two 

Add broth

Simmer covered for about 20 min until all veggies are cooked through

Add the lemon zest about halfway through cooking

In a blender (I have a vitamix), blend up the soft cashews with some of the soak water until it's a creamy consistency, add to pot

Remove from heat. Stir in lemon juice. 

Once cooled down, use an immersion blender and blend until smooth. 
Add salt & pepper to taste.

Top w/ finely chopped ginger and scallions

Note: I have tried adding soaked cashews directly to the pot, but they never seem to get smooth enough, so I prefer to blend them up separately.



This week's recipe comes from CSA member Max:

When I saw the beautiful ginger in this week's share, I knew exactly what to make: delicious Japanese cuisine inspired rice bowls with fresh vegetables and quick pickled ginger. Hope you enjoy this simple, healthy recipe ! And feel free to make any substitutions depending on what veggies you have.


Ginger root, grated

Spinach (or bok choy or similar green veggie)

Carrots, grated

Mustard greens (or any sprout or similar green), chopped

Tofu, cubed


Seasoned rice vinegar

Soy sauce and / or ponzu sauce

Vegetable oil


1. Cook the rice.

2. While rice is cooking, prep the veggies.

3. Submerge the ginger in a shallow bowl till it is fully covered in rice vinegar. Salt the mixture and set aside till meal is ready.

4. Make the sauce by mixing soy sauce and / or ponzu sauce. Add a tablespoon or so of oil. Salt mixture.

5. Put cooked rice in bowl and top with various veggies and ginger. Pour sauce over to taste. Enjoy!

Ina Garten's Italian Plum Tart

italian plum.jpeg


I was so excited when I saw the Italian plums we got this week. The small, dark purple plums are often grown for prune production, but who wants prunes when you can have cake? Ina Garten's recipe for Italian Prune Plum Tart is easy and fantastic. Note that the below calls for creme de cassis liqueur, which was new to me when I baked this last year. Creme de cassis is a blackberry liquor that can be found in most liquor stores, you can also sub blackberry or currant syrup or raspberry liquor. 


  • 3/4 pound Italian prune plums, quartered and pitted
  • 2 tablespoons Minute tapioca
  • 2 tablespoons creme de cassis liqueur
  • 1 3/4 cups sugar, divided
  • 1/4 pound (1 stick) unsalted butter, at room temperature
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder


Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan and place it on a sheet pan. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. In a small bowl, combine the flour, cinnamon, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs.

Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Arrange the plums in concentric circles on the crust. Sprinkle the remaining crumb mixture evenly on top. Bake for 1 hour, until the fruit is bubbling and the crust is golden.

Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.

Avocado, corn, & tomato salad with cilantro vinaigrette 

avocadocorntomator salsa.JPG

This week's recipe is from CSA Member Jeremy:

Here's a recipe I got from my friend's mom - she made this for us at a barbecue and we loved it so much that we knew we had to be with it forever. She says she thinks it was a Martha Stewart recipe from the 80's but we copied (took an iPhone pic) from her cookbook.

This quickly became a go-to side dish. Pairs super well with barbecue chicken.

2 cups tomatoes (either halved grapes, or cubed)

1 ripe avocado, diced

2 ears corn

2 tbsp chopped cilantro

For the dressing- whisk together:

Juice of 1 lime

2 tbsp vegetable oil

1 tbsp evoo

1 tbsp honey

s+p to taste

I prefer to do the corn on the grill, husk on. Once cooked, shuck and cut the kernels off the cob into a large mixing bowl. Scrape the cobs with a spoon to get all the juices.

Add the tomatoes, cilantro, and avocado, and dressing, and mix delicately with a wooden spoon or spatula. You don't want to break the avocado up too much. Once everything's mixed I'll usually add some more lime juice and salt and pepper till it reaches my desired level of tanginess. 

If you want to prepare ahead of time, best to wait till you're ready to serve to add the avocado. 

Peach Breakfast Cake

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This week we received both peaches and apples in the fruit share - a pretty clear signal that we will be transitioning into autumn before too long. 

I used two large peaches to make a very simple one bowl cake. Serve it with ice cream and it's dessert. Eat it off a napkin in the morning and it's breakfast. 

  • Ingredients: 
  • 1 stick of butter
  • 1 cup sugar
  • 2 eggs
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 2 large peaches, sliced (can substitute any fruit here really)


Cream the butter and sugar. Add eggs one at a time, then add flour and baking powder. Once mixed a little, add in the vanilla. Pour the batter into the pan and arrange fruit on top. Fruit can also be swirled into the batter if you prefer. 

Bake for 45 min at 325 degrees in an 8" springform /metal pan or 35 minutes at 350 degrees in a glass baking dish. 



Shio-Zuke Pickles (Japanese Quick Salt-Pickled Vegetables)

This recipe is courtesy of CSA member Jay Chen.

You can make Japanese shio-zuke pickles with many types of firm vegetables, but I'm partial to cabbage, broccoli, carrots, and cauliflower.  Sprinkled with salt and pressed, they lose moisture, intensifying their natural flavor and providing an irresistibly squeaky, crunchy texture.  My husband and I eat these straight out of a bowl as finger food, but they're also excellent as a palette cleanser for for oily fish--sort of like ginger for sushi.

The batch in my fridge currently contains carrots and cauliflower from the 7/22 pickup:

•3 medium carrots
•1.5 - 2 cups of cauliflower
•2 tablespoons kosher or sea salt
•1 4" piece of dried kombu (if you have it)

Scrub or peel the carrots, and slice them into diagonal coins with a knife or mandoline. Cut the cauliflower into small florets of approximately equal size. Place all the veggies into a Ziploc bag with the kombu (if you have it), and sprinkle the salt over them.  Seal the bag, and shake to distribute the salt.

After the vegetables are well-salted, open the bag slightly and remove as much air as possible from it.  Put the bag of veggies into a bowl or pot, put another bowl or pot on top of it, and weigh it down with whatever you have on hand; I put a cast-iron pan on top of my second bowl, with some canned food on top as extra.  What you're trying to do is help the salt penetrate the vegetables better, via the added pressure.  Leave your precarious tower of pots on a counter for at least an hour.

The longer you leave the pickles, the saltier they'll get.  Some people are good after an hour; others like to go for multiple days.  I'm happy with mine after about 2-3 hours; I'll periodically take apart the tower to taste test.  Once I'm happy with the flavor, I drain all of the pickling liquid from the bag, and move it into the fridge.  (Note: if your pickles are too salty, you can rinse them a little--but if you rinse too much, the flavor and texture will end up watery instead of crisp.)


Elote (Grilled Corn)

This recipe was provided by CSA member Jay Chen.

I'm meh on corn, but I love elotes.  They have so many layers and textures and flavors--sweet corn kernels, mostly juicy with some burnt rows, creamy mayo and cotija cheese, a hit of spice from the ancho chile powder, a splash of acid from the lime... So good. I could easily and happily make a meal out of them.

Most elote recipes tell you to grill the corn, but I find that it's too finicky: I either always under- or over-grill them, so that they're either alternating strips of raw and cooked, or dried-out. So, instead, I parcook the corn and finish it on the grill for the char.

  • 4 ears of corn, shucked
  • 1/3 cup of mayonnaise
  • 1 lime
  • Ancho chile powder (to taste)
  • Kosher or sea salt (to taste)
  • Black pepper (to taste)
  • .5 cup crumbled cotija cheese (feta could work, but come on, we live in Brooklyn, they sell cotija everywhere)
  • .25 cup cilantro

Head over to the NY Times site for the instructions!