October CSA Ideas

I don’t have a recipe to post this week, but wanted to share some ideas for CSA cooking. My full Potter Hill Farm share this week included tomatoes, cherry tomatoes, husk cherries, shishitos, turnips, lettuce, chard, perpetual spinach, and mustard greens.

Got tomatoes? Red and green? The recipe booklet at the bottom of this post has an excellent tomato and chickpea curry with coconut milk (plus many other great ideas for tomatoes). Roasted tomato and eggplant soup is a dream, even if the color makes you think otherwise. I’ve been eyeing these fried green tomatoes, mostly because the sauce looks incredible (and every sauce needs a vehicle!). Charred green tomato salsa is also an excellent option.

Greens on your mind? I have big plans to make this spanakopita pie with my wealth of greens (I always use couscous, and it soaks up the extra liquid perfectly). Bok choy rice bowls are so easy and flavorful.

Root vegetables have your heart? This roasted carrot and farro salad is excellent as is, or with other root veg mixed in. Celeriac and apple slaw is refreshing and crunchy – a perfect side with roasted chicken or grilled pork chops.

What fall delicacies are you cooking?

Late Summer Hurrah Pizza

This pizza is a celebration of vegetables we associate with late summer, but are still coming in strong in early fall. It’s heavy with roasted eggplant and tomatoes, sauteed shishitos, kale, cheese, and finished with garlic oil. So…perfection?

My full share this week was green tomatoes, red tomatoes, kale, garlic, shishitos, mustard greens, celeriac, perpetual spinach, and watermelon radishes. I made burritos with sauteed perpetual spinach/radish tops, roasted sweet potatoes, beans, rice, and avocado. This risotto with beans, sausage, and bitter greens is a wonderful start of fall meal – hearty and warming but not heavy. I’ve been eyeing this bibimbap recipe for the weekend, which is a perfect way to use up any random veg you have. I also have a craving for Thai green curry, but I haven’t found a recipe I want to use yet (do you have one?!).

Late Summer Hurrah Pizza

As I’ve written before, this is my go-to pizza dough recipe, and I usually sub half of the white flour for wheat. It is a very wet pizza dough which I spread it on a Silpat on a baking sheet and cook it on the lowest oven rack. If this is your first time making pizza dough, I suggest this recipe for a slightly easier to work with dough. This makes 6 servings, which for me is a half sheet pan and a quarter sheet pan of pizza (or you could make 2 smaller pizzas instead of 1 large and 1 small).

  • 1 pizza dough, storebought or homemade (see note)
  • 1 pint cherry tomatoes, halved (or quartered if large)
  • 1 pint fairy tale eggplant (or 1 regular eggplant), chopped into 1/2 inch cubes
  • 6 tablespoons extra virgin olive oil, divided
  • 1/2 teaspoon salt
  • 1 pint shishito peppers, thinly sliced
  • 1 bunch kale, stems removed and thinly sliced
  • 4 garlic cloves, minced
  • 1 lb low moisture whole milk mozzarella, shredded
  • Red pepper flakes
  • 1 handful basil leaves, chopped

Preheat your oven to 400F. Place the cherry tomatoes and eggplant on a baking sheet and toss with 2 tablespoons olive oil and the salt. Roast for 15 minutes, stir, and roast for another 10 until the eggplant is soft and the cherry tomatoes have shriveled a bit. Remove from the oven and let cool slightly. Turn the oven up as high as it will go (mine goes to 550F).

Heat 1 tablespoon olive oil in a skillet over medium high and saute the shishitos for 5-7 minutes, or until softened. Remove the peppers from the pan and add the remaining 3 tablespoons of olive oil. Heat for 1-2 minutes until the oil starts to shimmer, then pour over the minced garlic.

Spread your dough on two baking sheets (I like to use a Silpat underneath, or you could use parchment paper).

Build the pizzas with the eggplant, tomatoes, and peppers first, then the kale, followed by the cheese. Finish by drizzling with the garlic and olive oil (use it alllll up!).

Bake for 10 minutes, or until the bottom is crispy and the cheese is browning and bubbly. Finish with basil and serve with red pepper flakes.

Stewed Chickpeas with Greens

Dinner: Changing the Game by Melissa Clark has soared to the top of my favorite cookbooks in recent years. The recipes are incredibly varied, assertively flavored, and chock full of vegetables. Aptly named, each recipe is dinner in its entirety, so I never have to think about what else I should make to fill out the meal. I really love any combination of beans and greens, but I was blown away by how this humble pot is transformed from beans and greens in a watery broth to a thick, rich stew with just a few blitzes of an immersion blender. Really good bread is a critical vehicle for the stew, and don’t skimp on the olive oil.

My full share this week was kale, perpetual spinach, mustard greens, tomatoes, cherry tomatoes, basil, shishitos, husk cherries, and acorn squash. I made 1.5x the recipe below and used all three bunches of greens. The tomatoes are going into this ridiculously good eggplant curry. Last week I made a “use-up-all-the-veg-in-the-fridge-meal” of roasted vegetable pasta inspired by this with greens, shishitos, mushrooms, and broccoli that was so great. This roasted squash salad is one of my favorites for fall – the sweet squash is perfectly balanced with bitter greens and acidic dressing.

Stewed Chickpeas with Greens

Serves 4

Adapted from Dinner by Melissa Clark

  • 5 cloves garlic
  • 1/2 cup extra virgin olive oil, plus extra for serving
  • 2 bunches greens, such as chard, kale, perpetual spinach, or mustard greens, stems removed and roughly chopped
  • 2 teaspoons cumin seeds
  • 1/2 teaspoon salt
  • 1 onion, thinly sliced
  • A large pinch of chili flakes, plus extra for serving
  • 2 15-ounce cans chickpeas, rinsed and drained
  • 1 cup stock or water
  • 4 slices of bread
  • Smoked paprika
  • Flakey salt
  • Pepper

Thinly slice 4 cloves of garlic. Halve the last clove and save for serving (I like to put it on the table so I don’t forget it.

Heat the half cup of olive oil over medium high heat in a large pot (all the greens need to fit in it uncooked). Add the sliced garlic and cook for 2-3 minutes, until it starts to brown at the edges. Add the cumin and chili flakes, stir, and cook for a minute more. Add the onion and cook for 5 minutes, or until it starts to brown at the edges.

Add the chickpeas, greens, and stock. Stir, bring to a simmer, and cook for 10-15 minutes, stirring once or twice. The greens should be totally wilted, but still a vibrant green.

Using an immersion blender, partially puree the mixture so it is more stew like, but still has intact beans and greens. Serve with toasted bread rubbed with garlic, smoked paprika, chili flakes, flakey salt, pepper, and olive oil for drizzling.