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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

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!