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I have a new-found love for cabbage lately. I don’t remember ever being too crazy about it, although I’ve always loved cole slaw. We got a whole bunch of it from the CSA and from a local farm, so we’ve been eating it for just about every meal for the past for weeks. Here are three different ways that I’ve prepared it lately:


Beef and cabbage
A Sara Original

I don’t know what I was expecting when I through this together one night (in about twenty minutes from start to finish), but I wasn’t expecting us all to enjoy it so much, I know that. It’s easy, delicious, and healthy – and everyone asked for seconds. This was definitely a keeper!


1 pound happily-raised ground beef (or pork, turkey, etc.)
2 tbsp fat of choice (I used some coconut oil, but use whatever you like)
1 whole head cabbage, sliced
1 onion, diced
1 jalapeno, cayenne, or any hot pepper, diced (remove seeds if you don’t like spicy)
1 tsp oregano or thyme
3 cloves garlic, minced
Salt and pepper to taste


Brown the meat in a large skillet with the oil/butter. Once most of it is browned, add the onion and cook until the onion is translucent. Add the spices, pepper, and garlic, and cook just until you start to smell the garlic. Then add the cabbage, lower the heat to medium-low, and cover the pan for about 15 minutes, stirring every few minutes.  The cabbage will release water, so it will steam itself up a bit in the closed pan. Once the cabbage has softened up (about 20 minutes), you’re ready to eat.

Fermented kimchi

I used this recipe and modified it quite a bit because I didn’t have radishes or green onions, but I also used airlocks, which she doesn’t use. Check out this post for more information. It’s still healthy and delicious even if you just want to make a big batch and keep it in the fridge instead of messing with all of the fermentation details (although, I will say, that fermenting is more than worth the little bit of reading upfront).


Freezing cabbage

After fermenting about 12 quarts of the cabbage, I still had quite a bit to use up. Since we all enjoy cabbage so much in soups and stews, I decided to just blanch and freeze some that can easily be added to soups and stews in the middle of winter. I washed the cabbage heads thoroughly, removing several of the outer leaves. Then I cut them in half, but left the core intact to help with the blanching process to keep all of the leaves together. Then I brought a large pot of water to a boil, dumped the cabbage halves in the boiling water for about a minute, then layed them out in a colander to drip-dry. Once they had cooled off, I put them in large plastic bags and put them in the freezer. (I blanched them first just in hopes of killing any leftover bacteria that might have been on the leaves). They take up quite a bit of space in the freezer, but they have already come in handy as an easy addition to soups to add some veg.



I really don’t think too many of us have trouble using up tomatoes, but, by this point in the season, I am looking for some different ways to eat them, just to spice things up a bit (whereas in July, I have them with just salt and pepper for every meal of the day). These aren’t really recipes, so much as formulas, so play around with the flavors and ingredients based on what you have laying around and on what sounds good to you.


Tomato-Cucumber Salad
A Sara Original


A cup or two of cherry tomatoes, halved
Small red onion, diced
2-3 small cucumbers, diced
Handful of fresh basil or mint or oregano (we have all three in the garden, so I just pick on based on what sounds good, but really any fresh herb would be delicious), sliced thinly
2 cloves garlic, sliced
1-2 tbsp olive oil
Splash of red wine vinegar (or lemon juice)
Salt and pepper


Throw all of the ingredients in a bowl and stir, barely.


Heirloom Caprese Salad

A Sara Original (stolen from centuries of Italians)


1 heirloom tomato, sliced
1 small red onion, sliced
1/4 cup feta (or fresh buffalo mozzarella for the more traditionalists)
Small handful of fresh basil
1 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper


Assemble the tomatoes on a plate, followed by the onions, topped off with the cheese and basil. Dress with the oil, vinegar, and salt and pepper.


Corn Salad
A Sara Original


4 ears sweet corn, cooked and shucked (grilling the corn gives an even tastier, smokier flavor if you have time)
1 small red onion, diced
1 avocado, cut into chunks
1 jalapeno, diced (take out seeds for less spicy, leave them in for more heat)
Juice of one lime
1 tomato, diced
1 small bell pepper, diced
1 cup cilantro, chopped (or more, depending on your taste)
1 clove garlic, minced
Salt and pepper


Assemble all of the ingredients in a large bowl and stir carefully. Taste and adjust salt, pepper, and jalapeno if necessary.

Now I’m hungry, so I think I’ll head out to the garden and see what I can scrounge up!

I love rainbow chard. It’s so pretty! And tasty and healthy too, but mostly just so pretty. I really only saute it in some olive oil and garlic because I think that’s the best way to play up its strengths, and I haven’t gotten sick of it yet. We’ve been using it as a base for burgers (at our dream restaurant, Grant says we’d call this “paleo on a plate”) in place of using buns, so here we tore up the chard, sauteed it in some garlic and olive oil, and then piled on top our burger and all of the fixins (sauteed mushrooms, red onions, bacon, avocados).


We also eat a ton of eggs for lunch, so this is a pretty regular lunch around our house: sauteed chard (or kale or spinach) with a fried (local, happy chicken) egg on top.



This has been our go-to lunch (and sometimes dinner) for pretty much all of July – local sweet corn, a cucumber sandwich, and some rainbow chard with eggs. Indiana summer on a plate!


We love cucs around our house. Our cucumber plants did just alright this year. I talked to other gardener friends, and many of them said that their cucumber plants didn’t fare so well either. The plants did well, just didn’t produce much. I’m wondering if it’s just another consequence of the crisis facing our bees (and other pollinators). It’s one of those things that we need to address as communities, not just individuals. Most likely, pesticides play a significant role in the problem, but all of our neighbors use pesticides, so not using chemicals on our yard doesn’t help the bees much (although I do notice much more insect diversity in our yard than we had when we first moved her and were weaning off the pesticides and fertilizers).

At any rate, we find all sorts of things to do with the cucumbers that we did get from our garden – and the ones from Victory Acres too. Our favorite way to eat them is as cucumber sandwiches. I like lots of butter, cucs, and red onion on mine; Grant likes them with my tomato jam (recipe coming); Jasper likes one my way and one Grant’s way. I also love my mom/grandma’s cucumber salad – summer isn’t complete without it. I also make lots of jars of refrigerator pickles. I do can a few as well for the winter months, but the canning process makes them a little less crispy than I would like so I prefer the refrigerator method (plus, let’s be honest, I eat them so fast that canning them isn’t really worth it). You can even use the brine from your pickled veggies, or try this recipe below that I’ve been using.

DSC_0220Refrigerator pickles
Adapted from Food in Jars


8-10 small cucumbers
4 cloves garlic, sliced
1 small onion, sliced
1 jalapeno, sliced (keep the seeds if you want it spicy, leave them out for a milder version)
1 cup apple cider vinegar (or white vinegar – I used white this last batch because I ran out of ACV)
1 cup water
2 tsp dill seed
1 tsp peppercorns
2 tsp sea salt


Clean jars. This makes about three pints worth of pickles. Clean the cucumbers and chop off the ends. Slice them into spears (or slices if you prefer) and put them in the jars. Add the garlic, dill seed, peppercorns, onions, and jalapeno to the jars, splitting them up evenly among the cars. Combine the vinegar, water, and salt in a small sauce pan and bring to a boil. Pour the brine into the jars, leaving 1/4 inch headspace at the top. Put the lids on and let them cool on the countertop before putting them in the refrigerator. They will keep in the fridge for a month (or three days at our house).

Wow, so we went on that vacation I mentioned. And I think my brain hasn’t really come back from vacation yet. I didn’t mean to skip out on you all month, but life just got a little crazy. I’m sure you can relate. At any rate, I’m back, and this is my favorite time of the year in Indiana…the sweet corn is here, the heirloom tomatoes are arriving daily, all of the hard garden work is paying off.

You’re most likely not getting broccoli in your CSA share at the end of July, but I took these pictures a few weeks ago and wanted to share them. Both methods would work great for green beans too, which we’ve been eating a ton of lately straight from the backyard.


Roasted broccoli with garlic scape pesto
A Sara Original


1 large head of broccoli
Garlic scape pesto – I used about one ice cube tray’s worth (or about 2 tablespoons)
Oil of choice (I used grapeseed)


Preheat oven to 450 degrees. Clean and trim broccoli. Bring pesto to room temperature (if frozen). Put the trimmed broccoli in a bowl, and add just a tablespoon or two of the oil, mixing everything together. Spread the broccoli out on a baking sheet and throw in the oven for 10-12 minutes. As soon as you remove the broccoli from the oven, put it on a serving tray/dish, and mix in the garlic scape pesto. The heat from the broccoli will warm up the pesto, so it’s best served immediately.


Honey sriracha broccoli
Barely adapted from Barefeet in the Kitchen


1 large head of broccoli, trimmed
2 tablespoons soy sauce
2 tablespoons sesame oil
1 clove garlic, minced
1 tablespoon honey
2 teaspoons sriracha (depending on how spicy you like it)
1 green onion or chive, sliced
Salt and pepper


Preheat the oven to 450 degrees. In a small bowl, combine all of the ingredients except for the green onion/chives and mix well. Pour the mixture over the broccoli and toss well to ensure the broccoli is coated.

Preheat the oven to 450 degrees. Line a baking sheet with a slipat mat or foil. In a small bowl or measuring cup, combine the soy sauce, sesame oil, honey, sriracha and pepper. Pour this mixture over the broccoli and toss well to coat. Spread the coated broccoli on a rimmed baking sheet and roast for 10-12 minutes until the broccoli browns a bit (from the honey). Remove the broccoli from the oven, toss in the green onions or chives, and serve.

As I mentioned, both of these “recipes” work great with green beans. The garlic scape pesto is delicious over pretty much any roasted vegetable. We did cauliflower last week, and it was especially delicious.

I loooove garlic, so the few weeks that all of those garlic scapes come from the CSA are like Christmas. I think they taste like a green onion and a garlic clove had babies, which are really two of my favorite vegetables (alliums, but whatever), so my weird excitement is not all that surprising. I usually make garlic scape pesto, freeze it, and add it to salad dressings, pasta sauce, meat marinades, etc. I had a ton of garlic scapes though, so I decided to make a little dip, as well. I saved a few extra scapes to just add to salads and soups that I’ve made over the past few days. Since they’re milder than an actual garlic clove, they’re really versatile.

DSC_0001Garlic scape pesto
Adapted from Food52


1 cup garlic scapes
1/4 cup almonds
1/4 cup sunflower seeds
1/2 cup good olive oil
1/4 cup Parmesan, shredded
Salt and pepper to taste


Throw all of the ingredients except the olive oil in your food processor and pulse until everything is well blended. Then, with the processor on, pour in the olive oil and salt and pepper to taste. I like to freeze my pesto in ice cube trays because that makes the perfect portions to add onto roasted veggies, mix with some extra oil for a salad dressing, spread on some tasty bread with some tomatoes for bruschetta, or to add a little something extra to pretty much any soup. Be adventurous!


Creamy garlic scape dip
Adapted from Pinch of Yum


1/2 cup garlic scape pesto (above)
1/2 cup plain Greek yogurt
Dollop of sour cream (optional)
Handful of Parmesan cheese, grated (optional)


I made the pesto, filled up an ice cube tray with it, and then used the leftover pesto in the food processor to make the dip to minimize the dishes. Just add the yogurt and sour cream (if using) to the food processor, and mix thoroughly. Serve with veggies or pita chips as a dip. Or we used this on baked potatoes, which was delicious. I also mixed it in with the yolks of some hard boiled eggs for deviled eggs too, which was super easy and tasty too. Feel free to experiment!


20130612-193249.jpgI’m going to try to share what we do with our CSA share from Victory Acres each week here. It won’t be fancy and probably won’t be all that consistent, but I’ll do my best. Please share what YOU do with your share in the comments!

We used up the rainbow chard, asparagus, and some of the garlic scapes and oregano all in one dinner. I first got started on the asparagus and broccoli (not from the CSA but we had some of that for dinner too). Preheat your oven to 425 degrees and put your baking sheet(s) in the oven to preheat as well. While that’s going on, prep your asparagus. These were so fresh and pretty that I just snipped off the ends and washed them off. My favorite way to cook asparagus is just with some simple olive oil, garlic, and salt and pepper. So after prepping them, I put them in a shallow bowl and added about 2-3 tbsp olive oil, plus a few cloves of minced garlic and some salt and pepper. Then just mix everything all around in your bowl to ensure that the asparagus is well-coated. Once the oven is preheated, take out your baking sheet and dump the contents of the bowl on the baking sheet – spreading the asparagus out a bit to make sure they aren’t on top of each other. I like my asparagus al dente, so I only roasted them about six minutes, but experiment to see what you like best. I finished them off with a little squeeze of fresh lemon, but that’s totally optional. (Side note: I prepped the broccoli the same way except they needed about 12-15 total minutes in the oven).

20130612-193239.jpgI love rainbow chard. It’s so pretty and healthy looking. We made burgers last night, so we wanted to use the chard as our “bun,” but there wasn’t quite enough for all of us, so I added some organic baby spinach that I had on hand. This is our family’s favorite quick and easy way to add some greens to any meal – it works perfectly with kale, chard, spinach, or really any leafy green. Wash and dry your greens (this is where a salad spinner is indispensable and probably our most-used kitchen appliance besides the dishwasher). I just tore up some of the larger pieces of chard and left the smaller pieces as-is. Then heat up some fat of your choice (I used coconut oil here). Once the oil is shimmering a bit at a high heat, dump in your greens. Then add your seasonings of choice: last night, I used some of the garlic scapes (diced) and fresh oregano (just torn up), as well as some garlic salt and fresh pepper. Continue stirring until your greens start to cook down a bit, then set the heat to low and cover the pan. The steam will finish off the greens.

For this meal, we put our burgers on top of the bed of chard/spinach and then just added the roasted asparagus and broccoli. I think, from start to finish, it took 25 minutes, but that was with me manning the veggies and Grant manning the grill!



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