CSA VEGETABLES

List of Services

VEGETABLES

  • Roasted Radishes

    Ingredients

    1 lb. fresh radishes, stems removed, ends trimmed, and halved

    1 tablespoon melted ghee, butter, coconut oil or avocado oil)

    1/2 teaspoon sea salt

    1/8 teaspoon black pepper

    1/4 teaspoon dried parsley, dried chives, or dried dill or mix

    2 garlic cloves, finely minced


    Preheat oven to 425°F. In a bowl, combine the radishes, cooking fat (ghee, butter or oil), dried herbs, salt, and pepper; toss until the radishes are evenly coated. (Note: don’t add the minced garlic until step 3)


    Spread radishes out in a single layer in a large 9×13 inch baking dish.


    Bake for 20-25 minutes, tossing every 10 minutes. After the first 10 minutes of baking add the minced garlic and toss. Return to oven to bake an additional 10-15 minutes or until the radishes are golden brown


    If desired, serve with ranch dressing for dipping or drizzling on top and garnish with fresh parsley, dill, or chives.

  • Stir-fried Cabbage

    Ingredients

    1 tablespoon vegetable oil

    2 cloves garlic, minced

    1-pound shredded cabbage

    1 tablespoon soy sauce

    1 tablespoon Chinese cooking wine (Shaoxing wine)



    Heat the vegetable oil in a wok or large skillet over medium heat.

    Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. 

    Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. 

    Cook and stir until the cabbage is tender, about 2 minutes more.

  • Sautéed Hakurei Turnips with Greens

    Ingredients

    1½ pound Hakurei turnips with green tops

    3 Tablespoons olive oil

    Freshly ground black pepper



    Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than ½ inch) attached to each bulb. 

    Wash leafy greens and turnips well of any sand. Slice each turnip pole to pole into 4 to 6 wedges of ½ inch thick each.

    Add leafy greens to boiling water and cook just until tender, 1 to 2 minutes. 

    Using tongs or a spider, transfer greens to cold water to chill, then drain, squeeze out excess water, and chop into small pieces.

    Heat oil in a cast iron, carbon steel, or stainless steel skillet over high heat, just until the first wisps of smoke appear. 

    Add turnip wedges, season with pepper and cook, stirring and tossing occasionally, until browned in spots, about 3 minutes.

    Add chopped greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. 

    Drizzle with fresh oil and season with pepper, and serve.

  • Roasted Potatoes with Rosemary and Garlic

    Ingredients:

    3 pounds assorted baby potatoes (such as red-skinned, white-skinned and

    Peruvian purple), rinsed and halved

    1 large red onion, coarsely chopped

    12 cloves garlic

    2 tablespoons chopped fresh rosemary

    1/4 cup extra-virgin olive oil

    1 teaspoon salt

    1/2 teaspoon ground black pepper



    Preheat the oven to 425 degrees F.

    In a large bowl, toss together the potatoes, red onions, garlic, rosemary, olive oil, salt and pepper. 

    Spread the potato mixture out evenly on a baking sheet; roast until the potatoes are tender, crispy and browned, 40 to 45 minutes.

  • Roasted Brussel Sprouts with Balsamic Vinegar and Honey

    Ingredients

    11⁄2 pounds Brussels sprouts, halved, stems and ragged outer leaves re- moved*

    3 tablespoons extra virgin olive oil

    3⁄4 teaspoon kosher salt

    1⁄2 teaspoon freshly ground black pepper

    1 tablespoon balsamic vinegar

    1 teaspoon honey




    Preheat oven to 425°F and set an oven rack in the middle position. 

    Line a baking sheet with heavy-duty aluminum foil.

    Directly on the prepared baking sheet, toss the Brussels sprouts with 2 ta- blespoons of the oil, the salt, and the pepper. 

    Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.

  • Roasted Delicata Squash

    Ingredients

    1 large delicate squash - ends trimmed, halved lengthwise, seeded

    1 tablespoon olive oil

    1 teaspoon salt

    1⁄8 teaspoon cayenne pepper, or to taste



    Preheat the oven to 450 degrees F (232 degrees C). 

    Line a rimmed baking sheet with parch- ment paper or a silicone mat.

    Place squash halves cut-side down on a cutting board. 

    Cut into 3/8-inch slices; transfer slices to a large bowl. Drizzle with olive oil; add salt and cayenne pepper. Toss until squash is well coated. 

    Arrange squash in a single layer on the prepared baking sheet.

    Bake in the preheated oven until the bottoms are browned and squash is tender, 12 to 18 minutes.

  • Roasted Butternut Squash Soup

    Ingredients

    1 large butternut squash (about 3 pounds), halved vertically and seeds re- moved

    1 tablespoon olive oil, plus more for drizzling

    1/2 cup chopped shallot (about 1 large shallot bulb)

    1 teaspoon salt

    4 garlic cloves, pressed or minced

    1 teaspoon maple syrup

    1/8 teaspoon ground nutmeg

    Freshly ground black pepper, to taste

    3 to 4 cups (24 to 32 ounces) vegetable broth, as needed

    1 to 2 tablespoons butter, to taste



    1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. 
    2. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1/2 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
    3. Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns— that’s good for flavor). 
    4. Set the squash aside until it’s cool enough to handle, about 10 minutes.
    5. Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) 
    6. Add the chopped shallot and 1 teaspoon salt. 
    7. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. 
    8. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
    9. Use a large spoon to scoop the butternut squash flesh into your blender. Dis- card the tough skin. 
    10. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. 
    11. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
    12. Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
    13. If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
    14. If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it’s nice and steamy. I like to top individual bowls with some extra black pepper

  • Spaghetti Squash

    Ingredients


    1 spaghetti squash

    extra-virgin olive oil

    sea salt and freshly ground black pepper


    1. Preheat the oven to 400°F.
    2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
    3. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary de- pending on the size of your squash. I also find that the timing can vary from squash to squash.
    4. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.