CSA Week 4- Lots of Recipes!

Well this week's CSA post is rather late- this past Friday I didn't make it out so my husband made the pickup and WOW! Last week really rocked- can't wait to see what today has in store!

Love when the fridge looks like this!

CSA Week 4

• Beets
• Turnips
• Cabbage
• Fennel
• Escarole
• Lettuce Head
• Braising Mix
• Scallions
• Garlic Scapes
• Broccoli
• Sunflowers
• Fresh Herbs




Life is a bit chaotic right now, ok so when isn't life chaotic? We are in the middle of major kitchen repairs so cooking has been a challenge but not impossible. So here are a few recipes from this week's harvest, some made on the grill and some in our chaotic kitchen.

Quinoa with Seitan and Broccoli

• Seitan- I made this from scratch (thanks Heather for the inspiration)
• 1 bunch of broccoli
• Scallion
• Garlic Scape
• 1 tbs oil- I used canola
• Soy sauce about a tbs
• Orange marmalade- about a tbs or two
• Dash of Sriracha
• Quinoa

This is simple;

1. Cook quinoa according to package directions
2. Saute broccoli, seitan, scallion, garlic scape, in canola oil
3. Add marmalade, soy sauce and sriracha to saute
4. Plate- layer of quinoa topped with broccoli and seitan

5. Eat

Grilled Beet, Parsnip, Portobella and Seitan Wraps

This was fun- my husband and I grilled in the dark after day one of kitchen repairs. It was very reminiscent of cooking on campsite and I really enjoyed it. This is Jeffs creation and it was dark so I am going to try and list everything- like most of the recipes on here this is more of an inspiration than actual step by step.

Foil pouch

• Cubed beet
• Cubed parsnip
• Braising mix
• Half an onion chopped

Directly on the grill;

• Marinated Portobella Mushrooms- soy, marmalade and sriracha left to sit overnight
• Seitan

Mix everything together once cooked- turns a really great pinky-purple thanks to the beets

Wrap it up and eat.... YUM!

Cabbage Rolls and Quinoa- no pics- couldn't find the camera (a certain 4 year old made off with it)

Clean some nice large cabbage leaves and boil in a pot of water with salt until soft

Saute in 1 tbs of oil;

• Parsnip
• Carrots
• Scallion
• Garlic scape
• Chopped seitan

Add to saute- quinoa, tomato sauce and fresh basil, salt, pepper and 1 tsp marjoram, onion powder and garlic powder.

Cut the large vein out of the cabbage leaf and add about 1-2 tbs of filling, roll and put into a baking dish that has a layer of tomato sauce at the bottom. Continue until the baking dish is full, or you run out of filling or cabbage leaves.
Bake at 350 for about 25-30 minutes.

Beet and Quinoa Salad

Clean beets, trip off excess stems and place in a pot of water. Bring to a boil and let cook until soft- do the prick with a fork test. Let cool enough to handle.

Chop fresh basil, mint and parsley.

Peel the beets- very easy- can do with hands. Chop and add beets, herbs and quinoa into a bowl.

Add balsamic vinegar to taste, salt, pepper and a tbs of oil.

Mix all ingredients, cover dish and refrigerate. This dish is great right away but tastes best after the flavors marry.

And now we wait to pick up todays bounty!