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Jul 20, 2011 02:21 PM

Turtle Bay CSA sharing

Well, better late than never. I've found Chowhound to be a great source of recipe, ideas and laughs over the years. I think you don't even have to register until you want to post something, but I hope to see lots of you here! These are some of the things I've been making with Turtle Bay CSA goodies in 2011.

Week 2 – June 14, 2011
Ground pork w/ bok choy, garlic, ginger, sesame oil, soy sauce, celery, carrots, edamame

Week 3 – June 21, 2011
garlic scapes, uncooked baby turnips, roasted beets, sautéed greens (with of red swiss chard, turnip greens, beet greens, kale), cooked in two batches depending on need
w/ cooked lentils, feta cheese, toasted pine nuts (added, but not necessary) & mustard vinaigrette (garlic scapes, vinegar, Dijon, a little caraway, & oil)

Week 4 – June 28
Can’t remember!

Week 5 – July 5
Mostly used these veggies for a BBQ that weekend…

Week 6 – July 12
½ napa cabbage, chopped fine; sweet onion; garlic scapes; grated carrots; also chicken thighs sliced really small. cooked in peanut/sesame oil, then tossed w/ long Chinese noodles (preferably rice), cilantro and one cup of sesame dressing (garlic [scapes], tahini, sesame oil, rice wine vinegar, soy sauce, lime juice, a little red chili paste, a pinch of sugar, a little fish sauce. Could also include a tsp of Colman mustard, w/ water added enough to make a paste, but let sit for 10 minutes before adding to rest of sauce). Didn’t do, but would be good topped w/ chopped peanuts or sesame seeds.
Doesn’t need to be served really hot

Week 7 – July 19
Pasta with swiss chard, onions & goat cheese

12 oz papardelle or fettucine
2 T olive oil
1 red onion (used incredibly sweet onion from CSA)
4 garlic cloves (used the last of my garlic scapes)
½ pint of grape tomatoes, cut in quarters (only because I had them).
2 bunches swiss chard (ribs chopped separately from leaves; I also used some beet greens)
¼ c basil
Zest from a small lemon

Could also add some toasted pine nuts at the end.
4 oz goat cheese

Cook the pasta, reserving one cup of pasta water when draining.
Heat the oil in a large skillet over medium-high heat. Add garlic, onion, veggie ribs, tomatoes (would be good to throw these in in the next step, but my husband only likes his tomatoes cooked). After they’ve cooked for a few minutes, add the leaves and cook until wilted. Season w/ S&P.
Mix the goat cheese into the hot pasta, then add the veggies, basil, lemon zest, pine nuts and pasta water as needed. Serve immediately.

Ken & Maryellen’s onions were so incredibly sweet once they were sautéed I was picking at them like candy!

A variation on a recipe from Real Simple May 2011

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  1. Oops, forgot one more recipe: Strawberry fool (from this website: It was incredibly good, even though I never usually make desserts and am lactose-intolerant.

    1 Reply
    1. re: annomy

      Week 9 8/7/12
      The same pasta with swiss chard, onions & goat cheese as last year, with leeks instead of onion. Just as good, and used some wonderful cheese I got at Hawthorne Valley Farm Market (in Ghent, NY, recommended by Lisa P).
      Also made a stir-fry of eggplant, scallop, carrots and broccolini.
      I am not a big eggplant fan, but this was terrific! Only changes were that I tossed the scallops (bay, as more sustainable) with flour, which made the sauce a little thicker and added some blanched carrots near the end, just because I had them from the CSA.

      Week 8 7/31/12
      Asian sesame/peanut noodles, based loosely on the recipe from the newsletter


      and now in my paper file.
      Beet & chicken sausage dumplings. Easy, but takes some time. For the filling, basically sauté the chicken sausage w/ garlic & beet stems, then food process with cooked beets. Simmer/steam the dumplings. Serve with mustard & sauerkraut. If you want more details, let me know.
      Crockpot scalloped potatoes w/ ham & green pepper; served w/ last week’s green beans that I’d forgotten about!

    2. Here's a few more - oh well, at least this will be a record for me if for no one else! haven't been doing too much special lately.

      Mom's zucchini bread from

      really good and moist. Definitely a sweet not a bread.

      Also, Carolina Cole Slaw from
      I used CSA carrots instead of green pepper, and cut the sugar in half but still found it too sweet for my taste and generally sort of blah.

      Kale & greens w/ sausage (7/22):
      Kale, beet greens, garlic, onion, sausage, [zucchini]. Tear or cut the leafy part from the greens’ ribs, then chop separately into small pieces. Add a little olive oil (2T?) to a large saute pan, and cook the garlic, ribs, onions & sausage over medium-high heat till sausage is browning and the rest is softened. Add the leafy greens and keep cooking until they’re wilted. Used Aidell’s chicken & apple (quartered & sliced), and the sweetness went really well, especially with FreeBird’s really sweet onions, but could be almost anything. Serve w/ rice & hot sauce. Black beans would also be good. All the actual cooking takes less time than the rice, so a nice quick dinner that doesn’t add a lot of heat to the kitchen! Just because I had it, also added half a large zucchini, quartered & sliced, which was fine but unnecessary. I’d planned to add some basil, but forgot it, and it was also totally unnecessary!

      1 Reply
      1. re: annomy

        I actually use that carolina slaw recipe a lot, but, I use really good cider vinegar, only 2- tbl sugar and 3 tbl of oil. I never use bell pepper but do add some shredded carrots. I also generally include some red cabbage. I find the cider vinegar flavor to be far more interesting, and tart, than the white vinegar called for.

      2. So, I haven't exactly been updating this, but last night's recipe was great! Basically a veggie enchilada casserole with a roasted tomatillo sauce, using the delicata squash (roasted), leeks, swiss chard, sweet pepper, mushrooms, corn & garlic. Used lots of cheese, both in the enchiladas and on top. I was a little dubious about using winter squash in enchiladas, but it worked really well, and actually held the enchilada filling together much better than usual.

        1. Week 1 was mostly various kinds of salads - that arugula was amazing. But still don't love frisee! And I guess I'm not alone, based on what I saw in the exchange box...

          For week 2, made a dish with salmon wrapped in (blanched) napa cabbage leaves and then steamed in an aluminum-foil covered roasting pan for 14 minutes. Delicious! Served with a butter-lemon-shallot sauce and rice.
          Also exactly the same ground pork w/ bok choy, garlic (spring & scapes), ginger, sesame oil, soy sauce, celery, carrots, edamame that I made for last year's week 2. And it was just as delicious! Thickened with a little cornstarch (mixed with water).
          My sister-in-law took the red leaf lettuce and the escarole. And I just snarfed the salad turnips. Some of my favorite eats!

          4 Replies
          1. re: annomy

            One more for week 2: used the parsley for trout almondine. And for week 3:
            1) Too hot to have stove or oven on long enough to cook a whole chicken, so quartered it and put it in the slow cooker w/ a cup of rice, some of the basil & some black pepper, cans of cream of mushroom and celery soup w 2 cans of water (yes, I’m a little embarrassed to admit it), and cooked on low for about 8 hours. More than done, chicken was falling off the bone & rice had become almost-porridge like. It sounds nasty, but was actually fabulous. You could probably add the rice after 4 hours and it would be just fine. Sliced & sautéed patty pan squash with garlic scapes for a side.
            Still too hot to cook, so grilled skirt steak w/ a lemon pepper rub. Served w/ corn and a salad, using much of the greens.
            Tonight we're planning to use some of the eggs, garlic scapes & the swiss chard in an omelet, using the rest of the greens in a salad (and maybe the beets).
            My SIL took the kale.

            1. re: annomy

              Week 4 (7/3)
              We have a big BBQ every summer, so everything appropriate went to crudités or cooking (basil & parsley, carrots, sugar snap peas, radishes (very popular!), radicchio for base, cabbage for cole slaw). And a couple of salads

              Week 5, everything went to my SIL share partner.

              Week 6
              Carrots & broccoli as side vegetables with other meals
              Brought kohlrabi to Nancy to go with salad & roast chicken
              Amazing discovery of swiss chard, onion & pancetta dumplings - now I'm not afraid to do dumplings!
     with changes; most important is using whole wrapper & doubling the amount of filling per dumpling. four minutes is still the perfect cooking time.

              Week 7
              Beet green, yellow squash, onion, garlic scape & feta omelet
              Zucchini & pattypan squash tostadas (sautéed zucchini, onion & sweet pepper served on cheesy toasted corn tortillas) with black beans & yellow rice on the side
              Beets boiled and served in a salad or just plain eaten!

              1. re: annomy

                Week 8

                Asian sesame/peanut noodles, based loosely on the recipe from the newsletter (

            2. re: annomy

              The rest of week 8:
              Beet & chicken sausage dumplings. Easy, but takes some time. For the filling, basically sauté the chicken sausage w/ garlic & beet stems, then food process with cooked beets. Simmer/steam the dumplings. Serve with mustard & sauerkraut. If you want more details, let me know. I could easily become a dumpling fiend now!
              Crockpot scalloped potatoes w/ ham & green pepper; served w/ last week’s green beans that I’d forgotten about. Next time I'll just put the green beans in the crockpot too!