Tag Archives: CSA

05 Oct. 2020: Vegetable Cabbage Soup

We’ve been enjoying our CSA Share from Farmer Dave for the last 3 months. This week, however, we were presented with one ginormous cabbage for which just two of us were somewhat at a loss for how to use it up. Yes, we did find a way to blanche and freeze part of it, but as condo dwellers, our freezer space is at a minimum. Here, however, is a great way to use half of a head of cabbage: soup!

Vegetable Cabbage Soup by Lauren Miyashiro


  • 2 TBSP extra virgin olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, minced
  • 1/2 tsp chili powder
  • kosher salt
  • freshly ground black pepper
  • 1 15-oz can white beans, drained and rinsed
  • 2 cloves garlic, minced
  • 1 tsp thyme leaves
  • 4 cups low-sodium chicken broth or vegetable broth
  • 2 c water
  • 1/2 large head cabbage, chopped
  • 1 15-oz. can fire roasted chopped tomatoes
  • pinch red pepper flakes
  • 2 TBSP freshly chopped parsley (more for garnish)


  1. In large pot over medium heat, heat olive oil. Add onions, carrots and celery, and season with salt, pepper, and chili powder. Cook stirring often, until vegetables are soft (5-6 minutes. Stir in beans, garlic, and thyme and cook until garlic is fragrant, about 30 seconds. Add broth and water (I withheld the water until I knew I needed to add it) and bring to a simmer.
  2. Stir in tomatoes and cabbage and simmer until cabbage is wilted – about 6 minutes.
  3. Remove from heat and stir in red pepper flakes, and parsley. Season to taste with salt and pepper. Garnish with more parsley if using.

23 Sep 2020: Bonifacio’s Sofrito

We’re coming to the close of our CSA Share for the regular season, and while it has been a positive experience, it is sometimes a challenge to find uses for some of the more unfamiliar items in our share. This week I was introduced to Aji Dulce peppers. Looking vaguely like Scotch Bonnet peppers, I wasn’t sure how we would make good use of a half-pint of them.

However, as I’ve learned this summer, not everything is what it seems. Although there is a bit of heat to an Aji Dulce pepper, they are on the milder side (of hot stuff anyway). As always, Farmer Dave (click the link to explore the CSA options) offers some great ideas for using the produce in our share, this recipe coming from one of the Farm’s crew members, Bonifacio.

I turned the whole lot of peppers into a Puerto Rican style Sofrito which will be used to flavor soups and stews all winter long (froze a portion into ice-cube sized portions).

Bonifacio’s Sofrito (A Traditional Recipe from Puerto Rico)


  • 1 Green Bell Peppers, seeded and chopped
  • 1 Red Bell Pepper, seeded and chopped
  • 10 or more Ají Dulce Peppers, chopped
  • 20 Cilantro Leaves
  • 2 Medium Tomatoes
  • 2 Medium Heads of Garlic, peeled
  • 2 Onions, chopped
  • Salt and Pepper


  1. Combine green peppers, red peppers, aji dulce peppers, tomatoes, onions and garlic in a food processor.
  2. Process to the consistency of salsa, not entirely liquified.
  3. Add cilantro, salt, and pepper (and process it a bit more)
  4. Stores well in freezer

18 Aug 2020: Easy Corn Salad

Some time in the middle of all “THIS” as we refer to our Coronavirus isolation, Adrien began to take-over responsibility of Sunday meals. The rest of the week, I usually plan for and we jointly prepare whatever we are eating. I actually like to cook so it was never a chore once I stopped feeling the pressure from my teaching career. However, apparently I am “too bossy” to work with in the kitchen, so we’ve worked out this arrangement where I stay out of Sunday meal planning and prep.

With a lot of corn in our recent CSA box – and a ton of tomatoes and cukes – Adrien found this salad from Holly Nilsson on the Spend with Pennies website. It is a welcome summer dish and very adaptable to whatever is growing that suits your fancy.

Easy Corn Salad

Ingredients – again, add or substitute what you have. If you like kohlrabi in place of cukes, go for it.

3 TBSP vinegar (cider or rice)

3 cups of corn kernals from about 4 cobs

1 cup of quartered cherry tomatoes

1 cup diced cucumbers

1/4 cup red onion (we had a vidalia, still tasty)

3 TBSP olive oil

3 TBSP cider vinegar/rice vinegar/ or another lighter vinegar (probably not great with darker Balsamic vinegars)

Salt, Pepper to taste

1 TBSP fresh parsley

Dill or basil (optional)


Prepare the corn by boiling or grilling and remove the kernals from the cob. Put all of the ingredients into a bowl and toss.

08 July 2011 Naomi Pomeroy’s Quinoa with Sweet Peas & Sour Cream Dressing

Adapted from Pomeroy, N. “Quinoa with sweet pea & sour cream dressing.”  Wall Street Journal Online: Slow Food Fast. (April 23, 2011). Downloaded from the web on 08 July 2011.

Quinoa and Peas

Copyright © 2011. Adrien Bisson

My Comments: I love the texture and taste of quinoa and this slightly warmed dish seemed perfect for summer! Our CSA shares have included some wonderfully fresh sugar snap peas and even some mint — trying this recipe seemed to be a good fit.  Not a big fan of sour cream, so I substituted (of course) with non-fat Greek yogurt.


1/2 cup quinoa, rinsed
1/2 teaspoon and pinch salt
2/3 cup water
1/4 cup and 1 tablespoon olive oil
1/3 cup yellow onion, diced
3/4 cup snap or snow peas, halved crosswise on the bias
3/4 cup shelled peas, fresh or frozen
2 tablespoons sour cream (I substituted Non-fat Greek yogurt)
1/2 teaspoon Dijon mustard
1 tablespoon champagne vinegar
1 tablespoon lemon juice
1/2 teaspoon sugar
1/3 cup fresh mint, torn
1/4 cup parsley, chopped


1. Place quinoa in a small saucepan with a pinch of salt. Cover with water and bring to a boil over high heat. Reduce to a simmer and cook, covered, until tender, about 18 minutes. Remove from heat and fluff grains. Leave lid ajar, and let cool.

2. While quinoa cooks, set a medium sauté pan over medium heat. Swirl in 1 tablespoon olive oil. Add onions and cook until soft, about 5 minutes.

3. Stir in snap peas and shelled peas. Sauté for 2 minutes, or until peas turn bright green. Remove from heat.

4. Mix sour cream, mustard, vinegar, lemon juice, sugar and ½ teaspoon salt together. Whisk in ¼ cup olive oil.

5. Stir quinoa into the pea mixture and set pan back over medium heat. Cook until just warmed through and add dressing. Remove from heat.

6. Stir in mint and parsley. Adjust seasoning with lemon juice and salt, if needed.

Adjust seasoning with lemon juice and salt, if needed.

20 Jun 2011 Tatsoi/Bok Choy Fried Rice

Adapted from The Pod. World Peas CSA, project of New Entry Sustainable Farming Project. (June 16, 2011).

Bok Choy Fried Rice

Copyright © 2011. Adrien Bisson.

My Comment: This is the second year that Adrien and I have belonged to a local CSA, World Peas.  What a wonderful idea behind the CSA — new farmers are mentored and supported while they learn how to plan, grow, manage and market crops. Adrien has photographed some of the farmers — and through this project we’ve met some incredible people.

Our weekly share comes complete with a newsletter suggesting ways to use some of the bounty that we receive.  This recipe actually came from another CSA’s published cookbook, Asparagus to Zucchini. Advertised as an alternative lunch dish, I doubled it — left out the meat — and served it as a stir fry main dish. And found there was plenty leftover for the next day’s lunch too.


2 tsp peanut oil, divided (I used avocado oil because I had it)
2 tsp sesame oil, divided
14 cup diced carrots
ginger (diced), scallions
1 cup diced tatsoi or bok choy

(I added about a cup per person of fresh spinach)

1 1/2 cups leftover rice (I prefer brown)
1/2 cup leftover cooked meat – or substitute (I didn’t use this – more veggies!)
1 egg
chili garlic sauce (optional) and soy sauce

1. Heat wok over medium high heat. Add 1 tsp each of the peanut and sesame oil. Add carrots and stir fry for 2 minutes. Add the greens (bok choy and anything else you’re using) and stir fry for another 2 minutes.

2. Push veggies to the side of the pan and add remaining peanut oil followed by the rice, meat (if using), some ginger and stir fry for 2-3 minutes. Add some green onions.

3. Push the veggies to the side of the pan. Add the remaining sesame oil, and crack an egg into the center of the wok. Scramble it.

4. Once egg is cooked, break it up and mix into other ingredients. Add a little chili garlic paste if you desire and some soy sauce.

5. Cook for another minute or two and serve hot.

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