Thank you for sending in your recipes. Here are a few we received this week sent in to share with the CSA community!  Just take the recipes below and blend in your food processor. Easy peasy. 

Here is Blaire's amazing Fennel and Carrot Top recipe 

• 2 cups carrot tops
• 1/3 cup each fennel fronds, basil, and mint
• 1/3 cup parmesan
• 1/2 cup EVOO
• 1/4 cup nuts
• 1 lemon
• 3T pepitas
• 2 cloves garlic
• salt to taste

We tried our hand at Blaire's recipe, using pumpkin seeds instead of nuts. We served with veggie fritters made of zucchini, potatoes, radishes, and kale. Yum! A great dipping sauce or addition to any meal. 

I think this recipe would be good subbing kale or spinach for the carrot tops and also subbing garlic scapes for garlic if you are needing to use up those scapes. 

Here is Sherryn's Arugula and Scape pesto recipe: 

• 1/2 cup chopped garlic scapes
• 1 lemon
• 1 fat clove garlic
• 8 cups loosely packed arugula
• 1/3 cup Pecorino
• 3 tablespoons roasted, salted almonds
• 1 pinch red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 cup extra-virgin olive oil, plus more as needed

Try roasting the scapes first in a frying pan or on the bbq to add another element of flavor. 

A wonderful way to use up a lot of veggies at once. You may have to do multiple batches in the oven though, so make sure you have a bit of time in your evening if you want to make a big batch. 

Some great veggies to use for chips are: beets, potatoes, carrots, zucchini, eggplant, radishes, and turnips. Slice the veggies as thin as possible; using a mandolin or food processor is easiest for this process, but a knife works as well!  If using starchy veggies, soak in a bowl of cold water for 30 minutes before baking. Toss the thinly sliced veggies lightly in high quality oil and salt. You may also add cayenne, dill, a splash of vinegar, or other herbs and spices to your liking. Bake at 400 degrees for 5 minutes and flip, keeping an eye on the veggies until they reach perfect brown-ness. 

Bon Apetit! 

Veggie fritters are a nearly weekly meal for us come summer. They are satiating, versatile, and super easy. Vegetables we have used in fritters include (but not limited to): chard, kale, collards, onions, garlic, peppers, potatoes, beets, celeriac, carrots, zucchini, delicata, and cabbage. In the middle of winter, we will make fritters out of our storage vegetables (beets + potatoes + carrots + onion), in the spring and fall we tend to use more greens and roots (chard + carrot + radish + beets), and in the summer we throw it all in (peppers + onions + cilantro + zucchini + potatoes). We especially like them along side of homemade herb-y aioli! 

So how do you make them? 
Decide on three to five vegetable (or two or six, don't let me stifle you) and thinly slice or grate them all.

• Grate: carrots, beets, potatoes, celeriac, parsnip, onion, zucchini, squash
• Thinly slice spinach, peppers, kale, chard, collards, cabbage

Put them in a colander over a bowl or in the sink for about 30 minutes to let some of the juices seep out. Give the mixture a good smash every few minutes to push some of the liquid out. 

Mix the vegetables with herbs, salt, flour, and eggs until you have a consistency that will hold together in a frying pan. 

Shape the mixture into fritters/patties and place in a hot pan with about a 1/2 inch of high quality oil. 

Fry until desired "doneness." 

For a more complete and step by step recipe, check out this one from The Kitchn: How to Make Fritters Out of Any Vegetable. 

Are you gluten-free? Use potato or chickpea flour instead of wheat flour. 
Dairy-free? Do not use cheese. Dip in homemade aioli if you desire creaminess

Ingredients 

• 1 cup olive oil
• 1/4 cup fresh lemon juice
• 3/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 3 cloves garlic
• 1 tbsp dried oregano or 2 tbsp fresh
• 1 tbsp crushed red pepper or few dashes hot sauce of choice
• Salt to taste I use 1 teaspoon

Directions: Place all items in food processor. Begin processing and slowly add oil until it reaches desired consistency. May need more or less than 1 cup. Easy peasy!

Ingredients 

• 1/4 cup shallot
• 3 garlic cloves
• 1 jalapeno, cored
• 1 bunch fresh parsley leaves
• 1/2 bunch fresh mint leaves
• 3/4 to 1 cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 1 tsp salt
• 4 radishes, shaved paper thin

Directions

1. Combine the shallot, garlic, and jalapeno in food processor. Pulse until roughly chopped. 
2. Add the parsley and mint. Process until minced. 
3. Turn food processor on and add the oil, red wine vinegar, and salt. 
4. Stir in shaved radishes. 

Amazing on grilled pork chops, steak, and portabello mushrooms. 
Adapted from The Original Dish Blog: http://www.theoriginaldish.com/2018/09/26/grilled-flank-steak-with-radish-chimichurri/

​Ingredients: 

• 1 lemon, juice
• 1 jalapeno, roughly chopped
• 3/4 cup fresh parsley roughly chopped
• 1/4 cup dill roughly chopped 
• 1/4 cup extra virgin olive oil
• a splash about 1-2 teaspoons apple cider vinegar
• salt and pepper to taste

Directions: Combine all in food processor. Add more oil if necessary. Taste for salt and pepper. 

Ingredients

• 1/2 loaf sourdough bread
• 2 bunches garlic scapes roughly chopped
• 4 oz ricotta cheese
• 1/2 lemon
• 1-2 tbsp olive oil divided
• 1 tsp kosher salt
• 1-2 oz fresh mint chopped

Instructions

• Preheat oven to 400 and slice sourdough bread
• Bake bread for 10 minutes, flipping slices half way through until bread is crispy on the outside by soft and warm in the middle
• While the bread bakes, roughly chop the garlic scapes and set aside.  Chop the mint and make sure the lemon, ricotta, and salt are easily within reach
• Heat 1 tbsp olive oil in a medium saute pan over.  Add garlic scapes, season with salt and pepper, and cook over medium to medium high heat for just under 1 minute.  
• Remove the bread from the oven and spread ricotta cheese on each slice
• Add a drizzle of olive oil and a squeeze of lemon juice over the ricotta on each slice of bread.  Sprinkle with a little salt
• Pile the garlic scapes on each slice of bread and top generously with fresh mint

​
Recipe from Wanderings TIn My Kitchen: https://wanderingsinmykitchen.com/garlic-scape-and-ricotta-crostini/

"You want me to put lettuce on a bbq? Are you crazy?" 

"Yes!  (and yes, but that's besides the point)" 

Grilling romaine is the most simple and delicious way to prepare a salad. Its crispy, smokey, sweet, crunchy, tender. Its all the things you want in a salad and more. 

How to grill romaine: 

1. Cuts heads in half length-wise 
2. Drizzle with olive oil, lemon juice, and sprinkle with salt 
3. Turn grill up to medium high
4. Char romaine on both sides. Do not walk away from your grill. Char takes about 2 to 3 minutes per side. 
5. Serve halves with your favorite dressing! 

Find a full recipes and description at the HeartBeet Food Blog Here. 

Ingredients

• 1 bunch (4-6) turnips, trimmed and cubed 
• 1 bunch (4-6) radishes, trimmed and cubed 
• Coarse sea salt
• Freshly ground pepper
• 2 tablespoons olive oil, or other neutral, heat-tolerant oil
• 1 stalk green garlic, trimmed and chopped (if in season, if not, onion/leek/garlic can be substituted)
• 2 tablespoons butter
• 4 eggs
• 1 tablespoon minced parsley

Directions
Set a large cast iron skillet over medium-high heat. Add oil and when hot, add turnips and radishes, and a pinch each sea salt and pepper. Turning vegetables only once or twice, cook 8 minutes or until golden-brown. Turn heat to medium and fold in green garlic, cooking for about a minute. Push vegetables to the sides, melt butter in the center of pan, and add the eggs, salting each individually. For over-easy eggs, cook uncovered 4 to 6 minutes; for over-medium eggs, cover pan for 3 minutes, then uncover and continue cooking just until whites are set, 2 to 3 minutes longer. 

Finish with minced parsley and sea salt and pepper to taste. Serve immediately.

Adapted from The Kitchn recipe: ​https://www.thekitchn.com/recipe-radish-and-turnip-hash-with-fried-eggs-230586

I love arugula pesto! It is a great way to use up tons of arugula and spice up any dish. I usually make large batches and freeze in pint or half pint jars to use on winter pastas! You can also try adding herbs like mint to your arugula pesto to give it a a new twist. 

Ingredients

• 8 cups arugula
• 1/4 cup nuts, I prefer Oregon-grown hazelnuts
• 2 tablespoons lemon zest, plus 1 tablespoon lemon juice
• 2 cloves garlic
• Kosher salt and freshly cracked black pepper to taste
• 1/3 cup olive oil, plus more as needed
• Optional- 1/4 cup Parmesan (we omit because of lactose intolerance) 

Directions
Place all items in a food processor and blend until smooth. You may need to add more oil to reach your desired consistency. 

I know it goes against everything you have ever learned about arugula, but cook that s*&%. Some of our favorite ways to eat arugula are sauteed down and thrown into our morning scrambles. It is also wonderful wilted and used in lasagna like spinach. Don't be afraid to toss it in the pan with your stir fry or on top of your pizza/foccacia. 

My all time favorite, go-to cooking and food website is The Kitchn. Check out their article for more inspiration and ideas on using this delicious green! 

10 Reasons I always have a bag of arugula in my Refrigerator.