Archive for the 'Recipes' Category

Mustard Glazed Yardlong Beans

Friday, September 14th, 2018

Sara Jones, Tucson CSA


• Golf ball-size amount of ground pork
• 2 teaspoons oil
• 1⁄4 cup chopped onions
• 1 bunch long beans, cleaned and cut into 1-2” pieces
• 2 cloves garlic, minced
• 2 tablespoons mirin, sweet vermouth, or apple juice
• 2 tablespoons broth or water
• 1 teaspoon Dijon mustard
• 2 teaspoons soy sauce


1) Mix together broth, Dijon, and soy sauce and set aside.
2) Heat oil in a large skillet over medium-high heat.
3) Add pork. Using a wooden spoon, break apart the meat until you have very small pieces.
4) Add onions and cook about 5 minutes, stirring occasionally, until it begins to brown.
5) Add beans and garlic and cook for a few more minutes.
6) Drizzle veggies with mirin, vermouth, or apple juice and stir until liquid is evaporated.
7) Stir in soy sauce mixture, reduce heat to low, cover and cook about 7 minutes, until beans are tender.
8) Taste for salt and add more soy sauce if needed.

Thai Sonoran Curry

Friday, September 14th, 2018

Shelby Thompson, Tucson CSA




• 1 tablespoon coconut oil
• 1 small white onion, diced
• 2 cloves garlic, minced
• 1 1⁄2 tablespoons fresh ginger, peeled and finely chopped
• 1 small hot pepper, seeded and finely diced
• 4 1⁄2 cups seasonal veggies (such as squash, potatoes, long beans, peppers), diced
• 2 tablespoons Thai green curry paste (such as Thai Kitchen brand) 1 can full fat coconut milk
• 1/2 cup filtered water
• 1-2 teaspoons coconut sugar or raw cane sugar
• 1 1⁄2 teaspoons soy sauce
• 1 1⁄2 teaspoons freshly squeezed lime juice
• Sea salt, to taste
• Dried chiltepins, to taste
• Fresh herbs, for garnish


1) Heat coconut oil in a large pot or Dutch oven over medium-low heat. Add onion, garlic, ginger, and hot pepper to the pot and sauté, stirring frequently, for five minutes or until the onions are translucent.
2) Add the beans, summer squash, and potato to the pot and stir the ingredients together. Salt the veggies with a few pinches of sea salt. Sauté the veggies for 5 minutes.
3) Add the curry paste to the pot and stir everything until the curry paste evenly coats the vegetables. Cook the vegetables for two more minutes.
4) Add the coconut milk, filtered water, and sugar to the pot and stir everything together.
5) Simmer the curry over medium-low heat for 15-20 minutes, or until the potatoes are tender. Turn the heat off and stir in the soy sauce and lime juice.
6) Taste the curry to check for seasonings. Add more salt if need be.
7) Serve the curry in bowls over your choice of grain. Sprinkle with crushed dried chiltepins and fresh cilantro and/or basil.

Cold Ramen Salad

Friday, September 14th, 2018

Sara Jones, Tucson CSA


• Two packs ramen noodles
• 1 large tomato or two smaller tomatoes
• About 2 cups matchstick-cut cucumber slices
• 1 package extra firm tofu, leftover chicken and/or hard boiled eggs, cubed

• 1/3 cup broth or water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar or white wine vinegar
• 1-4 teaspoons sugar, to taste, if desired
• About 1 inch fresh ginger, grated
• 2 teaspoons toasted sesame oil
• 1 tablespoon oil
• Sprout to garnish (optional)


1) Mix dressing ingredients together and set aside.
2) Cook noodles just until al dente then drain and rinse well. Toss noodles immediately with about 1⁄4 of sauce mixture and allow to cool to room temperature.
3) Serve noodles in individual bowls topped with tomatoes, cucumber and tofu, eggs or chicken adding more dressing as needed.
4) Garnish with sprouts and toasted sesame seeds if desired.

Summer Pasta with Goat Cheese

Friday, September 14th, 2018

Shelby Thompson, Tucson CSA


• 3/4lb whole wheat spaghetti
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 large yellow onion, thinly sliced 3 gloves garlic, smashed
• 1 teaspoon red chile flakes
• 3 cups summer squash, thinly sliced 1 large heirloom tomato, diced
• 1 teaspoon capers, minced
• 4oz goat cheese
• Sea salt, to taste


1) Heat olive oil and butter in a large skillet over medium-low heat.
2) Add chile flakes, onions and garlic and cook for 7 minutes, until tender.
3) Add summer squash to the skillet and cook for 5 minutes.
4) Salt the veggies with a few pinches of sea salt.
5) Add the diced tomato (with its juices) and capers and simmer everything for 10- 15 minutes over low heat while pasta is cooking.
6) Add spaghetti to the skillet with goat cheese and 1/2 cup pasta water and toss to evenly coat pasta.
7) Serve immediately.

Nopal-Pineapple Smoothie

Friday, September 14th, 2018

Susie Qashu, Tucson CSA

• 1 Cup cold fresh grapefruit juice
• 1 Nopal, cleaned of stickers and dirt
• 2 Cups chopped frozen pineapple

1) Add grapefruit, nopal, and frozen pineapple to a blender and blend until the smoothie is well-blended. Serve in a large glass and enjoy.

Sonoran-Style Amaranth Greens

Friday, September 14th, 2018

Shelby Thompson, Tucson CSA


• 1 tablespoon olive oil
• 1/2 large onion, diced
• 4 cloves garlic, chopped
• 2 dried red chiles
• 1 large tomato, diced
• 1 bunch amaranth greens, stemmed and chopped
• 1 cup cooked beans
• 3 cups broth

Heat olive oil in a large pan over medium-low heat and add onion. Sauté for 5 minutes.
Add garlic and chiles to the pan and cook for another minute.
Add tomatoes to the pan and simmer for 2-3 minutes.
Add greens, broth, and beans to the pan and stir everything together.
Simmer for 20-30 minutes, or until the dish reaches your desired consistency. Taste for seasonings and adjust if needed.
Serve with bread or tortillas.

Chocolate Chip Zucchini Cookies

Friday, September 14th, 2018

Paula Borchardt, Tucson CSA

chocolate chip zucchini cookies


• 1 egg, beaten (or 1 T ground flaxseed + 3 T warm water; let sit 5-10 minutes)
• 1/2 cup applesauce
• 1/3 cup brown or white sugar
• 1/3 cup honey
• 1 tablespoon vanilla extract
• 2 cups whole wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup finely shredded zucchini/summer squash, with skin but without seeds
• 1 1/2 cups chocolate chips

1) Heat the oven to 350º. Line two baking sheets with parchment paper.
2) In a small whisking bowl, whisk together the egg, applesauce, sugar, honey, and vanilla extract.
3) In a separate mixing bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg.
4) Add the wet ingredients to the bowl of dry ingredients and stir the ingredients together until they’re combined. Fold in the shredded squash and chocolate chips.
5) Use a spoon to scoop the batter onto the baking sheets. Bake for 13-15 minutes, until the cookies are golden-brown. Cool on a rack before serving.

Watermelon Smoothie

Monday, July 9th, 2018

Sara Jones, Tucson CSA

Peel and cut your melon into squares, lay out on a baking sheet and freeze. Once frozen you can pack the melon cubes into a freezer bag to have on hand for quick desserts, icy cocktails or rehydration boosters.

You can use either coconut milk or yogurt for this recipe. Add honey or maple syrup if the watermelon is not quite sweet enough. Add a pinch of cardamom if you have some for an extra special flavor.

3 cups frozen watermelon cubes

1 cup coconut milk or 3/4 yogurt plus ¼ cup milk

1-2 tablespoons honey or syrup

1/8 teaspoon ground cardamom (optional)

Place all ingredients into a blender or food processor. Pulse and stir until watermelon begins to break up then process until smooth. Serve immediately, garnishing each serving with a pinch of cardamom if desired.

Home Fries and Braised Greens

Monday, June 11th, 2018

Philippe, Tucson CSA

1 basket small red potatoes, quartered

2 tablespoons olive oil

1 bag greens, chopped

1 basket fresh tomatoes, quartered

¼ cup Mayonnaise

2 tablespoons orange juice, or 1 tablespoon vinegar plus 1 tablespoon water

Salt, pepper.

Sauté potatoes in olive oil on medium hot. Cover. Toss regularly. When potatoes are done, about 15 minutes, add chopped greens. Sauté until greens are wilted. Add seasoning and tomatoes.

Whisk mayo with orange juice or vinegar water combo. Add to potato dish and toss until well mixed.

Celeri Salt

Monday, April 16th, 2018

By Lorraine Glazar, Tucson CSA

Some time ago, we had celeri seedlings as a share item. I recently harvested my celeri plant, and made homemade celeri salt. It’s delicious. Hope the attached helps you if you, too, have a bag of celeri leaves in your fridge.

Leaves from one bunch of Crooked Sky celery

Kosher salt to taste

A jar to store it in

Heat an oven to 375 degrees. Place the celery leaves on a large baking sheet lined with a Silpat or parchment paper. Bake in the oven until crisp and dry, but not burnt. Remove from oven and let cool for five minutes.

Crunch the celery leaves in your hands, saving any that are not crisp for stock in the freezer. Assess the volume of crushed leaves, and match with a 2/3 volume of kosher salt (or to your taste).

Great on popcorn, roasted vegetables, on top of or beneath the skin of roast chicken, rubbed on the outside of sweet or regular potatoes you wish to bake. Once you have it in abundance, you will find many uses for it.