Fresh Flavors of Week Three CSA My Favorite Recipes with Local Ingredients
- Colleen Orozco
- Jul 16
- 4 min read
Welcome back to week three of our Community Supported Agriculture (CSA) journey! Each week brings its own delightful surprises, and this week is no exception. As I unwrap my share, I’m greeted with a vibrant assortment of fresh local ingredients that are just begging to be turned into mouthwatering dishes. This week, we have an exciting mix of Napa cabbage, cucumber, eegplant, zucchini, bok choy, arugula, cauliflower, garlic scapes, radishes, and snow peas. Let's dive into some of my favorite recipes that beautifully showcase these fresh flavors!
Crisp Napa Cabbage and Arugula Salad
Starting off the week with a refreshing salad is always a great idea, especially with the crispness of Napa cabbage and the peppery notes of arugula. This salad is light yet satisfying and perfect as a side dish or a light lunch.
Ingredients:
1/2 head Napa cabbage, thinly sliced
2 cups arugula
1 cucumber, thinly sliced
1/2 cup radishes, thinly sliced
1/4 cup garlic scapes, finely chopped
Olive oil
Apple cider vinegar
Salt and pepper to taste
Instructions:
In a large bowl, combine the Napa cabbage, arugula, cucumber, radishes, and garlic scapes.
Drizzle with olive oil and apple cider vinegar, then season with salt and pepper.
Toss everything together until well combined.
Serve immediately for that fresh crunch!
Zucchini and Cauliflower Stir-Fry
Sometimes, a hot dish is just what you need, especially as we transition into cooler evenings. This zucchini and cauliflower stir-fry is not only easy to make but also packed with nutrients.
Ingredients:
1 zucchini, sliced
1 cup cauliflower florets
2 tablespoons olive oil
2 garlic scapes, minced
Salt and pepper
Soy sauce or tamari to taste
Instructions:
Heat olive oil in a large skillet over medium-high heat.
Add the minced garlic scapes and sauté for about a minute.
Toss in the zucchini and cauliflower florets, stirring frequently, until they are tender but slightly crisp, about 5-7 minutes.
Season with salt, pepper, and a splash of soy sauce or tamari.
Serve hot, perhaps over a bed of rice or quinoa for a complete meal!
Bok Choy and Snow Peas with Garlic Scapes
This dish is a wonderful way to enjoy bok choy and snow peas. With the addition of garlic scapes, it gains an exquisite flavor that elevates this simple vegetable stir-fry.
Ingredients:
1 bunch bok choy, halved
1 cup snow peas
2 garlic scapes, cut into 1-inch pieces
1 tablespoon sesame oil
Salt and pepper to taste
Instructions:
In a hot skillet or wok, add sesame oil and garlic scapes. Stir-fry for about a minute until fragrant.
Add the bok choy and snow peas, cooking until the vegetables are bright and tender, around 3-5 minutes.
Season with salt and pepper, then serve immediately as a side dish or atop a bed of rice.
Grilled Vegetable Platter with Garlic Scape Pesto
For a nice twist to our repertoire this week, let’s make a grilled vegetable platter. This recipe takes full advantage of our local vegetables and offers a stunning presentation for any meal!
Ingredients for Grilled Vegetables:
1 zucchini, sliced
1/2 head cauliflower, cut into florets
Olive oil
Salt and pepper
Ingredients for Garlic Scape Pesto:
1 cup garlic scapes, chopped
1/2 cup nuts (your choice: pine nuts, walnuts, or almonds)
1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
1/2 cup olive oil
Salt and pepper to taste
Instructions for Grilled Vegetables:
Preheat your grill to medium heat.
Toss the zucchini slices and cauliflower florets in olive oil, salt, and pepper.
Grill until tender and nicely charred on both sides.
Instructions for Garlic Scape Pesto:
In a food processor, combine garlic scapes, nuts, and cheese. Pulse until a paste forms.
Slowly add olive oil until you reach your desired consistency.
Season with salt and pepper.
To Serve:
Arrange the grilled vegetables on a platter and drizzle with garlic scape pesto.
Ratatouille Recipe
Ingredients
2 medium zucchinis, diced
1 medium eggplant, diced
1 bell pepper (red or yellow), diced
1 medium onion, chopped
2 cloves garlic, minced
4 medium tomatoes, diced (or 1 can of diced tomatoes)
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste
Fresh basil for garnish (optional)
Instructions
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add the chopped onion and garlic, sautéing until the onion is translucent.
Add the diced eggplant and cook for about 5 minutes, stirring occasionally.
Next, add the bell pepper and zucchini. Cook for another 5-7 minutes until the vegetables are tender.
Stir in the diced tomatoes, thyme, basil, salt, and pepper. Mix well.
Reduce the heat to low, cover, and let the mixture simmer for about 20-30 minutes, stirring occasionally.
Adjust seasoning if needed and remove from heat.
Garnish with fresh basil before serving, if desired.
Serving Suggestions
Serve warm as a side dish or main course.
Pair with crusty bread or over rice/quinoa.
Enjoy it cold as a salad or topping for bruschetta.
Enjoy!
Cooking with fresh, local ingredients from our CSA is always a rewarding experience. This week, we’ve seen just how versatile Napa cabbage, zucchini, bok choy, cauliflower, and the vibrant garlic scapes can be. From refreshing salads to hearty stir-fries and decadent grilled platters, there’s no shortage of inspiration in the kitchen!
What’s your favorite recipe using local ingredients? I would love to hear how you’re making the most of your CSA share this week. Next week, we’ll dive into another fresh selection, but for now, enjoy these delicious dishes and the bounty that our local farmers provide!
Happy cooking!
Colleen