Creative and Delicious Recipes Using Fresh CSA Veggies: From Cranberry Beans to Sunchokes

Welcome back to our CSA recipe blog! If you’re looking to maximize the fresh, organic produce from your local CSA, you’re in the right place. This week, we will explore a delightful selection of vegetables that bring both flavor and nutrition to your table. From creamy cranberry beans to earthy sunchokes, these recipes will inspire you to cook. Let’s get started!

Fresh Cranberry Beans and Escarole Soup

Cranberry beans are a wonderful addition to your meals. Their creamy texture and nutty flavor make them a perfect fit for hearty soups. This cranberry beans and escarole soup is comforting and provides a warm hug on chilly days.

Most recipes call for dried beans. This recipe is adjusted to use fresh beans you received from the CSA. All you need to do is pop them out of the shell, and use in your soup. Shell them ahead of time to make a quick family dinner.

Ingredients:

• 2 cups cranberry beans, freshly shelled

• 1 head of escarole, chopped

• 1 onion, diced

• 2 cloves garlic, minced

• 4 cups vegetable broth

• 1 teaspoon thyme

• Salt and pepper to taste

• Olive oil for sautéing

  
  

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft and translucent.

   
   

2. Add the fresh Cranberry beans to the pot along with the vegetable broth and thyme. Bring the mixture to a boil, then reduce to a simmer. Cook for about 10 minutes, or until the beans are tender.

   
   

3. Stir in the chopped and washed escarole and cook for an additional 3-5 minutes. Season with salt and pepper to your taste.

   
   

4. Serve hot, garnished with a drizzle of olive oil.

   
   

Nutritional Note: This soup is rich in protein and fiber, making it a nutritious option for a weeknight dinner.

Roasted Acorn Squash

Acorn squash is a fall favorite, and roasting brings out its sweet, nutty flavor. This simple yet tasty recipe will fill your kitchen with enticing aromas.

Ingredients:

• 1 acorn squash, halved and seeds removed

• 2 tablespoons olive oil

• 1 tablespoon maple syrup

• Salt and pepper to taste

  
  

Instructions:

1. Preheat your oven to 400°F (200°C).

   
   

2. Place the acorn squash halves on a baking sheet, cut side up. Drizzle them with olive oil and maple syrup, and then season with salt and pepper.

   
   

3. Roast in the oven for about 30-35 minutes, or until the flesh is tender and caramelized.

   
   

4. Serve as a side dish or stuff with grains and vegetables for a fulfilling meal.

   
   

Fun Fact: Roasting enhances the natural sweetness of acorn squash, making it a crowd-pleaser at gatherings.

Deliciously roasted acorn squash ready to serve

Marianne's Roasted Butternut squash soup

Roast your butternut squash (400° until tender- like above!) Peel and cut up when done. Slice & Sauté 1 large leek in olive oil Add squash and cook down a bit (15-20 mins) Add your preferred stock ( I used grass fed beef bone broth) 1 quart. 1/2 apple cut up 1/2 can purée pumpkin (1/2 cup appx) Cook down for 15 mins. Purée with a hand blender or blend in a blender or food processor. Cook another 15 mins then serve. We put a handful of pumpkin seeds on top and enjoy!

Parmesan Parsnip Oven Fries

Looking for a unique take on fries? These Parmesan parsnip fries are crispy, cheesy, and truly addictive. They are a delicious alternative to traditional potato fries.

Ingredients:

• 4 parsnips, peeled and cut into fry shapes (avoid the core of larger parsnips for best texture on these fries!)

• 2 tablespoons olive oil

• 1/2 cup grated Parmesan cheese

• 1 teaspoon garlic powder

• Salt and pepper to taste

  
  

Instructions:

1. Preheat your oven to 425°F (220°C).

   
   

2. In a large bowl, toss the parsnip fry shapes with olive oil, garlic powder, salt, and pepper.

   
   

3. Spread the fries on a baking sheet in a single layer. Bake for 20 minutes, flipping midway.

   
   

4. Remove from the oven, sprinkle with Parmesan cheese, and return to the oven for an additional 5-10 minutes, until golden brown and crispy.

   
   

These fries serve as a fantastic snack or side dish and may even convert those who are not fans of parsnips!

Sweet Potato and Tatsoi Stir-Fry

Sweet potatoes combined with tatsoi create a flavorful and colorful stir-fry. This dish is quick to prepare and brimming with nutrients.

Ingredients:

• 2 sweet potatoes, peeled and diced

• 1 bunch tatsoi, chopped

• 1 onion, sliced

• 2 cloves garlic, minced

• 2 tablespoons soy sauce

• 1 tablespoon sesame oil

• Sesame seeds for garnish

  
  

Instructions:

1. In a large skillet, heat sesame oil over medium heat. Sauté the onion and garlic until fragrant.

   
   

2. Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until they become soft.

   
   

3. Stir in the tatsoi and soy sauce. Cook for another 5 minutes until the tatsoi wilts and the sweet potatoes are tender.

   
   

4. Serve hot, garnished with sesame seeds.

   
   

Why It’s Great: This dish serves as a delightful way to incorporate more leafy greens into your diet while offering a combination of textures and flavors.

Sunchoke Salad with Lemon Vinaigrette

Sunchokes, or Jerusalem artichokes, have a nutty flavor that adds a unique twist to salads. This refreshing sunchoke salad is light yet satisfying.

Ingredients:

• 1 cup sunchokes, thinly sliced

• 2 cups mixed greens

• 1/4 cup red onion, thinly sliced

• 1/4 cup walnuts, toasted

• Juice of 1 lemon

• 2 tablespoons olive oil

• Salt and pepper to taste

  
  

Instructions:

1. In a large bowl, combine the sunchokes, mixed greens, sliced red onion, and toasted walnuts.

   
   

2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

   
   

3. Drizzle the vinaigrette over the salad and toss gently to combine.

   
   

4. Serve immediately for a crunchy, zesty dish that’s perfect for lunch or as a side.

   
   

Highlight: This salad not only showcases the refreshing flavor of sunchokes but also provides healthy fats from walnuts.

Sauteed Sunchokes

Clean and cut up sunchokes, and sautee in olive oil and garlic. Everyone will enjoy!

Wrapping Up

We hope these recipes inspire you to embrace the fresh, organic veggies from your CSA! From the creamy goodness of cranberry beans to the crunchy delight of sunchokes, there’s a world of flavors waiting for you. Cooking with local produce not only supports farmers but also elevates your meals. Happy cooking! Stay tuned for more delicious recipes in our next blog post!