Growing Washington Emergency Spring CSA: week 4

Small Share Ideas

Apples :

If you still have cabbage left from last week, give it a rough chop, julienne an onion, and thin slice an apple or two, toss it all in neutral oil and a little salt and roast it in the oven at 400 in a shallow casserole dish. Give it a toss every 10 minutes or so, cooking until the cabbage is soft and starts to char on the edges. Good luck waiting until it hits the table, you’ll find yourself trying a little then tucking in to half the pan.

And if you still have a lot of apples left, have eaten all the pie, apple crisp, or cake you can handle, and just want to preserve them, applesauce is a great way to go. It freezes well and can be used for baking later.

Apple Sauce:

Peel, core, and rough chop apples. Put apples in a sauce pan with 1/4 c water, cover and cook over medium low heat until apples start to fall apart, stirring occasionally. Remove lid and add cinnamon, nutmeg, and cardamom to taste. Add honey if you like more sweetness, or a splash of apple cider vinegar if you like more bite. Cook until sauce is thick and apples are broken down, the texture is up to you. Sometimes I don’t add more sweet, and sometimes I find there’s a balance between the two that is what I want. My kids love it warm right out of the pot, but it freezes well if you want to save it for later.

Head Lettuce: if you want a variety of salad ideas, check out Bon Appetit’s website. Or try making homemade ranch to mix up your salad toppings.

Ranch Dressing:


  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1/2 cup buttermilk or regular milk soured with 2 tsp vinegar
  • 1 tsp dill
  • 1 tsp parsley
  • 1 tsp minced chives
  • 1 tsp minced shallot or 1/4 tsp onion powder
  • 1 minced clove of garlic or 1/2 tsp garlic powder
  • salt and pepper to taste
  • juice of 1/2 lemon, or 1 T red wine vinegar, more to taste


  • Whisk all together until well combined. Adjust all to taste, some people like more herbs, vinegar level is definitely subjective. You’ll never go back to store bought ranch again!

Red LaSoda Potatoes: if you’re getting tired of roasted potatoes, here’s a fun recipe from the BBC for Tartiflette. If curry is more to your taste, cook the potatoes with onion, carrot, green beans, and zucchini for a one pot meal with or without meat. I love rendang, so this recipe from Food Republic is definitely going on my menu this week.

New Potato Rendang & Green Beans

  • 1 large red Fresno chili, seeded
  • 1/4 cup shallot, minced
  • 1 tablespoon ginger, peeled and minced
  • 2 cloves garlic, peeled
  • 1 lemon, zested
  • 1 lime, zested
  • 1 teaspoon ground turmeric
  • 1/8 teaspoon cloves, ground
  • 1 cup coconut milk
  • 1 pound fingerling or new potatoes, halved
  • 4 ounces green beans, trimmed
  • 1 medium carrot, julienned
  • 1 teaspoon tamari, or soy sauce
  • 1/2 teaspoon salt


  1. In a coffee grinder or mini chopper, combine the chile, shallot, ginger, garlic, lime and lemon zests, turmeric and cloves. Process to puree them to a smooth paste. If needed, add a little of the coconut milk to help it puree.
  2. Transfer the paste to a large frying pan, and stir in the coconut milk. Add the potatoes and bring them to a simmer, stirring. Cover and check often, stirring and adding water as needed to keep the potatoes from sticking.
  3. When the potatoes are almost tender, add the beans, carrot, tamari, and salt and keep stirring.
  4. Cook until the vegetables are tender and the sauce is completely thick and coats the vegetables.

Green Zucchini: preheat oven to 400 degrees, slice zucchini to 1/2″ slices. Toss with neutral oil, red wine vinegar and salt. Lay flat on a parchment lined sheet tray, roast until zucchini is tender and edges are beginning to brown.

Red Onions: one from The Guardian that sounds amazing and another that can be used with just about anything you’re eating this week.

Balsamic-Glazed Red Onions Recipe



  • 2 medium red onions
  • 1 T neutral oil
  • 1 T balsamic vinegar
  • 2 tsp chopped fresh oregano
  • salt and pepper to taste


  • 1 T balsamic vinegar
  • 1 tsp Dijon mustard
  • 2 T olive oil
  • salt and pepper to taste


  1. Preheat the oven to 350F.
  2. Julienne onions, toss with oil, balsamic, 1 tsp oregano, salt, and pepper, pack in to a baking dish.
  3. Cover the baking dish with parchment then foil, and roast for 30 minutes. Remove the foil, stir and return to oven uncovered. Roast up to 30 minutes more, checking after 15 minutes. Stir again if edges are starting to char.
  4. Make the glaze: In a bowl, whisk the balsamic, mustard, salt, and pepper. Gradually whisk in the olive oil.
  5. Pour the glaze over the roasted onions and return the dish to the oven. Continue cooking another 10 minutes, or until the onions are very soft.
  6. Stir in additional oregano and adjust seasonings as desired. Serve with roasted chicken, steak, or on a sandwich.

Bunched Carrots: If you’re looking for something other than roasting, pickling, or soup, try turning your carrots in to fritters! You can use your zucchini in these too.

Carrot Fritters


  • 3 carrots trimmed, peeled and grated
  • 1/4 c minced onion
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric powder
  • 1/2 tsp ground ginger
  • 1/2 cup of fresh coriander chopped, cilantro
  • 1 clove garlic minced
  • 2 eggs beaten
  • 1/4 cup flour, use coconut flour for GF option
  • 1/2 tsp salt
  • 2 T neutral oil, more as needed


  • Toss all together, except oil. Let rest 20 minutes for flour to hydrate.
  • Heat the oil in a large frying pan over a medium to high heat
  • Add spoonfuls of mix to the pan, use a spatula to flatten the mixture into discs.
  • Cook until golden on each side, roughly 2 minutes
  • Drain on a paper towel and serve. You can cool completely and store in the fridge for a couple days, reheat in a small amount of oil until crisp.
  • Delicious served with yogurt

Green Beans: roast in the oven with a little oil and salt at 400 degrees on a parchment lined sheet tray OR blanch in salted boiling water then shock in ice water, serve with salad or as a snack.

Asparagus: roast in the oven with a little oil and salt at 400 degrees on a parchment lined sheet tray or grill, being careful not to over cook. They should be crisp tender when eaten.

Large Share Ideas

Anjou Pears: Pear cake, pear sauce, pears in salad, or this one from Bon Appetit sound delightful.

Broccolini: roast in the oven with a little oil and salt at 400 degrees on a parchment lined sheet tray, it’s really the best way to eat broccolini.

Brussels Sprouts: last week’s brussel sprouts were just a teaser, they lasted about 5 minutes out of our oven. Roast in the oven with a little oil and salt at 400 degrees on a parchment lined sheet tray. If you want to try something else, very carefully thin slice with a mandoline and toss with shredded carrots and thin sliced onions with your favorite coleslaw dressing, or the ranch dressing above. Add bacon or toasted nuts for more crunch and savoriness.

Celery: One of my neighbors shared this recipe for soup with me, I’m excited to try it this week.

Yellow Onions: julienne and caramelize, put them in everything.

Cucumbers: toss with your balsamic red onions and some croutons, maybe a little feta if you’re feeling it.

Homemade Croutons:


  •  1 loaf crusty bread
  •  3 T neutral oil
  •  2 T melted butter
  • Seasoning Mix 
    • 1 tsp garlic powder
    •  1 tsp onion powder
    • 1/2 tsp paprika
    • 1 tsp dried oregano or mixed Italian herbs
    •  salt and pepper to taste


  1. Preheat oven to 375 degrees F
  2. Combine seasoning mix
  3. Cut the loaf of bread into 3/4-inch cubes and place in a large bowl, coat well with oil and butter. Toss with seasoning mix.
  4. Spread the bread cubes onto parchment lined baking sheet, in a single layer.
  5. Bake for 15 to 20 minutes, tossing halfway through, or until the croutons are golden brown. Remove from the oven and let cool completely. Store in an airtight container for up to 1 week.

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