CSA share Week 20 of 25 and Recipes for Your CSA Share

 

Top left corner and clockwise!

Beets with tops (slightly hidden~you can see the tops)

bag of basil, arugula, dill and hot peppers

5 lbs of tomatoes (I ordered these as an extra item)

radishes

variety of sweet peppers

2 heirloom tomatoes

bag of sweet potatoes

kale

bag of mixed salad greens

                                                                                                                                             

Basil~a gift from a friend!

I am dehydrating it for the winter

Pictured are dehydrated sweet peppers.  The aroma in the house is amazing while these are drying!

SUN-BURNED BELL PEPPERS & WHAT TO DO WITH THEM

The picture below is how they looked before I sliced them in the food processor and the images above are what they looked like before removing the sunburned spots.  Most folks would not want these peppers, but they are perfectly fine.  Sometimes they will get sun-burnt in the field, just like we burn when we are out in the sun too long.  I admit they do not look appetizing, but they taste perfectly delicious after removing the spots.

Recipes of the week for your CSA share!

Look below for ideas for using your CSA share...be creative according to your family's taste.

Kale and Garbonzo's and Sweet Potatoes~not pictured

Cheezy Kale Salad~pictured below

KALE SALAD

1 bunch of kale

radished~diced

mini sweet pepperrs~chopped

chives~finely chopped

Chinese Five Spice to taste

 lemon juice

extra virgin olive oil

Himalayan salt

handful of raw pumpkin seeds

BEET SALAD

1 bunch of  beets

garlic~to taste..I use lots

lemon juice

extra virgin olive oil

Himalayan Salt

dash of ground cloves

Oriental Kale Salad~

not pictured

2 bunches of kale cleaned and shredded

1 red bell pepper diced

handful of raw pumpkin seeds

1/4 c. extra virgin olive oil

1/4 c. lime juice

garlic to taste

Chinese Five Spice~lightly sprinkled over the top

Mediterrianean Kale Salad~pictured above

follow the link for a video

kale

yellow bell peppers

olives

olive oil

lime juice

Himalyan salt

CHEEZY KALE CHIPS

not picturedIngredients:

2 heads of Kale, Washed and Torn~SIT ASIDE

3/4 cup Tahini
1/4 cup Tamari
1/4 cup Cider Vinegar
1/2 cup Water
1/4 cup dried onions
1 clove garlic
1 lemon (juice of)
dash of Sea Salt
1/3 cup of nutritional yeast

Blend everything but the kale until it is creamy and pour over kale and massage into it and let it sit for 10 mins.
spread on Teflex sheets and dehydrate at 115 until crispy.
I had some leftover sauce so I cleaned and de stemmed some rainbow chard and used the rest of it on it. I'll let you know how it turns out.

The weather is just right for a nice warm soup!

Sweet Potato Lentil Soup

10-12 c. water

1/2 red onion chopped

4 garlic cloves minced

14 oz of lentils rinsed and drained

1/4 to 1/2 c.  wild rice or another grain of choice (optional)

4 stalks of celery chopped

2 carrots diced

2 sweet potatoes peeled and diced

2 t. rosemary

1 t. oregano

2 t. sea salt or real salt or Himalyan salt

1 t. Italian seasonings

1/4 c. Seitenbacher vegetable broth

1/4-1/2 c. nutritional yeast

strip of wakame or sea veggie of choice (optional)

put all ingredients in a pot and bring to a boil, then simmer until done

I try to make my soups early in the day and then place them in the crock pot on warm then they are always there waiting to be eaten

or my favorite way to make soup is to place all the ingredients in the crock pot overnight on a low setting and it will be done in the morning, then stir the ingreds and set to keep warm setting

This is what I am doing with my bag of mixed greens this week!

Layered Salad

in a 9 X 13 dish layer

Mixed baby greens or greens of choice

1 c. chopped celery

1 bunch of green onion chopped

1 bag of frozen peas

1/2-1 c. of raw walnuts broken up

I ladded 1 red/yellow or orange bell pepper chopped  

diced radishes are optional

Cheezy Mustard Dressing

1 small jar of Vegenaise

1/4-1/2 c. nutritional yeast

1/4-1/2 t. dried mustard

1-2 T. lemon or lime juice

water to thin

blend  and store in fridge..this will make more than you need for this salad

Here is an idea for using your fresh Basil

Basil Pesto

In Vita-Mix, food processor or Magic Bullet place:

small handful of basil

small handful of pine nuts

1 large clove of garlic

dash of Himalyan Salt

splash of lemon juice

Blend until smooth and enjoy!

You can use this as a dip, mix into zucchini noodles or as a spread on raw crackers