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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

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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!


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.)