We’re never quite sure what veggies will come in our CSA shares or sometimes how to cook them! If you have a recipe you’d like to contribute, email

Jalapeño Hot Sauce (by Alex)

10 jalapeños
1/2 red onion
1-2 cloves garlic
1/2 teaspoon salt
1 cup water
1/2 cup distilled white vinegar

Slice the jalapeños and sauté them in oil with minced garlic and onion for about 5 minutes. Add the water and the salt and simmer for 15 to 20 minutes. Let the jalapeños cool and then use a food processor or blender to puree them while slowly adding the vinegar. Put the sauce in a small jar or bottle and don’t forget to wash your hands as the mixture is quite volatile (yet delicious).

Pickled Jalapenos Recipe (by Zach)

(a halved version from CHOW —

1/2 pound jalapeños
1 carrot, peeled + sliced on the bias (approx. 1/2-inch pieces)
1 teaspoon Cajun-style spice mix (see below)
2 cups cider vinegar
1/2 tablespoon whole black peppercorns
3 medium bay leaves
1 tablespoon kosher salt
6 medium garlic cloves, peeled

Combine all ingredients in a nonreactive 2-quart saucepan over medium heat. Bring to a simmer and cook until jalapeños are very soft, about 20 minutes. Remove from heat and allow to steep for 30 minutes; remove bay leaves. Can jalapeños in sterile quart-size jars or place in plastic containers in the refrigerator. They are technically done the next day, but wait at least 2 weeks and you will be rewarded.

CHOW recommends the following blend, but feel free to play around here. More mustard and peppercorns if you want more kick, more oregano to go herbacious. Etc.

Spice Mix:
1/4 cup pickling spice
3 tablespoons sliced fresh chives
2 tablespoons yellow mustard seeds
2 tablespoons black peppercorns
2 tablespoons crushed red pepper flakes
1 tablespoon celery seeds
1 tablespoon sliced fresh ginger
2 teaspoons dried oregano
5 crushed bay leaves

Mix, use, and save the rest for other applications!

WEEK 3 SALSA! (by Louis)

3 bunches of cilantro
2 green heirloom tomatos
2 jalapenos
1/2 a red onion
1/2 a corn cob
1/2 an avocado
1/8-1/4 of a lime


no need to turn on the stove (though you could do variations with roasted corn, onions, or jalapenos if you wanted).

1. Cut corn kernels off of the cob
2. Chop everything else (except the lime) up and mix, dice larger or smaller pieces depending on how you like your salsa.
3. Squeeze lime on top. Use your own discretion to decide b/t using 1/8 of a lime or 1/4th.
4. Mix again.
5. Add salt/pepper if it needs it.
6. feast

September Potato Pot (by Stacy)

I have to say, I am so excited about this CSA. This is my first time doing this and so far I love it. I’m a certified Holistic Chef and am writing a cookbook geared towards other students. I’m working on recipes that are healthy, delicious, affordable, and easy to prepare.

I’m calling this recipe “September Potato Pot”, inspired by the ingredients in our September share and because it’s a simple recipe made in a single pot.

September Potato Pot
* Make this recipe on the stovetop in a single, medium-large pot or in a rice cooker (the latter makes it super easy!).

—step 1
* Salt, sprinkled in at each step
3 T. olive oil
1/2 red onion, sliced or diced
3 cloves garlic, pressed
4 medium red-skin potatoes, diced
—–step 2
2 carrots, chopped
5 sprigs carrot top greens, chopped
1 md. tomato, diced
1/2 c. tequila (or other dry liquor or juice from 1 lemon)
1/8 c. fish sauce (optional)
1 bay leaf (dry)
5 peppercorns
—step 3
1/4 pepitas (pumpkin seeds)
1 small bunch bok choy, chopped
3 sprigs fresh mint leaves, chopped

1. Put the ingredients from “Step 1″ in the pot. Cook until the onions are translucent.

2. Add the ingredients from “Step 2″. Cover. These will give the potatoes enough liquid to cook and add layers of flavor.

3. Stir in the remaining ingredients from “Step 3″. Add these at the end so they don’t loose their flavor and nutritional potency. Replace the cover. Turn off the heat. Serve in 5 minutes.

—Other thoughts…
* I like to cook with some degree of flexibility. In this recipe, please feel free to do that (e.g. if you have 4 carrots left and don’t want them for a snack later, then throw them in. The more the merrier!)

* Always season (aka “salt”) as you go. You can always add a bit more, but never take any out.

* Quick Tip: To easily pull the mint leaves from the stem, hold the leaves at the top of the stem (where most of the leaves are bunched) in one hand. With the other hand, slide 2 fingers down toward the base. The leaves should easily fall off in one shot.

* Carrot tops? Really? Yes! They are rich in Vit. K, protein, and other minerals. The potassium makes them a bit bitter, but the sweetness of the onion, potatoes, and carrots should balance that out. Carrot tops can be eaten raw as in a salad mix or slow cooked as in the recipe above. (Note: some people may experience contact dermatitis from the greens. You’ll notice this when you wash them. I have very sensitive skin but do not have a problem. I recognize that everyone’s different though.)

I hope you enjoy! Let me know your thoughts.

Week 2 Salad (by Lindsay)

I’m calling this “Week 2 Salad” because it uses many of this week’s veggies, but the dressing I made from last week’s cilantro — if your cilantro is still good, or even wilted would probably work just fine — I’d highly recommend it.

I head lettuce, washed and torn into small pieces
4 ears corn
1 cup quinoa
1 can black beans, drained and rinsed (about 1 1/2 cups)
1 bunch radishes, sliced thin
1 bunch carrots, sliced thin
cherry tomatoes, halved

Prepare the quinoa by bringing 1 cup quinoa and 2 cups salted water to a boil; reduce heat and simmer about 15 minutes, until the water has absorbed. Let cool.

Meanwhile, cook the corn for a several minutes in boiling water. Drain and allow to cool enough to handle. Cut the kernels from the cob using a thin sharp knife.

Combine all ingredients in a medium-sized bowl. Dress with Cilantro-Citrus Vinaigrette (recipe below) and toss to coat.

Cilantro-Citrus Vinaigrette (from Viva Vegan! by Terry Hope Romano)
1/2 cup olive oil or grapeseed oil*
2 tbsp. lime or orange juice, or a combination
1 tbsp. red wine vinegar
2 tbsp. fresh cilantro leaves, lightly packed
…2 cloves garlic, chopped coarsely
1 tsp. mustard powder or prepared Dijon mustard
1/2 tsp. salt
Freshly ground pepper.

Combine all the ingredients in a blender or food processor and pulse until smooth. Store tightly covered in the fridge for up to a week.**

* I used grapeseed; it has a lighter taste.
**Mine’s been in the fridge for over a week now and still going strong. It does separate so just needs a vigorous shake.

Simple Cilantro Gazpacho (by Caitlin)

1 large can of diced tomatoes

1 or 2 bunches of cilantro
3 tbsp olive oil
salt and pepper to taste
black sesame seeds for garnish

Blend together and enjoy! Surprisingly delicious! Although apparently for some people cilantro tastes like soap due to a genetic predisposition:

Cilantro Pesto (by Alex)

It seems that everyone has a lot of leftover cilantro. If you’re looking for a quick way to use it, here is a simple recipe for cilantro pesto:

2 cups cilantro, roughly chopped
1 red onion, chopped
4 cloves garlic, minced
1/4 cup olive oil
salt to taste

Put all the ingredients in a food processor until blended to desired texture. Add almonds for a nuttier flavor! This pesto is great in salad with tomatoes or radishes and on bread.