Recipes for CSA Week 9

See the post below for Recipes, and scroll down to the next post for the Share Photo, Share List and news from the farm.

A wide range of dishes this week and pick up some dill and basil if you can and some lemongrass if you’d like to make the homemade green curry paste that uses your whole bunch of cilantro, roots and all. You can also substitute lime or lemon zest for the lemon grass. Enjoy!

Green Curry with Summer Squash and Homemade Green Curry Paste
Summer Squash Sauté with Cream and Tarragon
Sweet Onion and Kale Galette or Pizza
Fennel Pilaf with Toasted Cumin and Golden Raisins
Beet, Cilantro, Avocado (and Bread) Salad
Cucumber and Sweet Onion Salad

Green Curry with Summer Squash and Homemade Green Curry Paste

The beautiful bunch of cilantro, roots and all, is perfect for a batch of homemade green curry, which, if you have a food processor does not take long to make. The batch of curry paste will make more than you need for the soup so feel free to use it as a part of a dressing or marinade or make another curry.

Zucchini Green Curry Soup over Rice

Curry paste:

1-inch piece ginger, peeled and chopped
1-2 Serrano chilies deseeded (or seeds kept in if you like it spicier) and roughly chopped (I sometimes use 1/3 -1/2 teaspoon red pepper flakes if I don’t have any fresh chilies)
1½ lemongrass stalks, outer layer and tough ends removed, chopped (can omit and use more lime zest which is what I sometimes do)
1 garlic clove, crushed
1 shallot-sized chunk of onion, peeled and chopped
½ tablespoon coriander seeds, ground
½ teaspoon cumin seeds, finely ground
Grated zest and juice of half a lime or more if you don’t have lemon grass (see above)
2 tablespoons coconut or vegetable oil
1 bunch  cilantro, stalks, roots and all, washed and shaken dry

3-4 medium zucchini or other summer squash like yellow crookneck or patty pan, sliced into 1/2 inch slices
1/2 a medium onion (sweet or regular yellow onion), thinly sliced
4 small potatoes (new potatoes if possible), scrubbed and cut into small dice (optional)
3 cloves garlic, minced
2 tablespoons (or more) homemade green curry paste, above (or use 2 teaspoons of a store bought variety such as Thai and True or Mae Ploy)
1 can full fat coconut milk
2 cups veggie bouillon broth (or other veggie or chicken stock)
Squeeze of lime juice to taste (optional)
A bit more chopped cilantro, optional
Cooked white or brown, long grain rice

Start by making the curry paste. Put all the paste ingredients in the small bowl of a food processor and blend to a paste.

Put a large soup pot on medium high heat. Add about 3-4 tablespoons of the solid part of the coconut milk that makes up about the top fourth of the can, to the hot pan. Add the green curry paste and whisk it into the coconut milk. Fry this mixture for a couple of minutes until it becomes fragrant.

Add the sliced onion and fry for a few minutes until it softens. Add the squash and potatoes, if using, several generous pinches of salt and cook, stirring often for 3-4 minutes. Then add the garlic, the remainder of the coconut milk and the broth. Bring to a boil, then turn down and simmer for about 10 minutes until the vegetables are tender. Add most of the basil (reserving some for a garnish) and cook for another minute or two. Adjust seasoning and add a squeeze of lime juice, if using.

Serve hot over rice and garnished with more cilantro if you’d like.

Summer Squash Sauté with Cream and Tarragon

I learned this simple technique from a friend and it’s a lovely way to vary my more basic “zucchini in the frying pan” routine. It’s particularly good with tarragon if you have some but basil is a good substitute.

sauteed zucchini with cream tarragon

1 tablespoon butter or olive oil though butter is very good here and how my friend insisted it is done
3 medium zucchini or other summer squash, washed, trimmed and cut into ¼-1/3 inch rounds or half-rounds if larger or something similar
2 teaspoons fresh tarragon, chopped or 1 tablespoon or more thinly sliced basil
3-4 tablespoons heavy cream
Salt and freshly ground pepper

Heat a large skillet over medium-high heat. Add the butter and the squash and a few pinches of salt and stir well to coat. Sauté, turning occasionally to ensure evening browning until tender and nicely browned. Add the cream and herbs and a few grinds of pepper. Cook for another  minute or two to let the cream thicken and the flavors marry. Taste and adjust seasoning.

This dish will not be beautiful and the squash will be quite soft—don’t let that put you off as the taste will make up for the humble looks.

Sweet Onion and Kale Galette or Pizza

Onions (or leeks) and kale make for a wonderful combination. You can serve this is a side dish or fry an egg in one side of the pan (or poach one) and call it dinner. Or you can spread it on buttery crust and bake a savory galette or spread it on pizza dough and sprinkle with a little Parmesan and have yourself a lovely, hearty pizza. I think it’s particularly good on Grand Central Bakery’s whole wheat pizza crust. A good, spicy pork sausage crumbled onto the pizza or galette is a wonderful adaptation.

1 large bunch kale, well washed, trimmed and cut into thin ribbons and stems finely chopped
1 large or two smaller onions, thinly sliced into half rounds
1 tablespoon butter and 2 tablespoon olive oil
1/8 teaspoon red pepper flakes (optional)
1/3 – 1/2 cup grated Parmesan or Gruyere or sharp cheddar (if you’re making a galette or pizza)

In a large skillet heat the olive oil and butter over medium-high heat. Add the onions and stir well and sauté for about 7-8 minutes. Add a bit of salt, the red pepper flakes (if using) and the kale, stir well and cook, covered for about 10-15 minutes until all is tender. Stir occasionally and make sure things aren’t browning or drying out. Turn down the heat and/or add a little water if that’s the case. Taste and adjust seasoning.

For a Galette pastry:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into pieces
1/4 cup Greek or whole milk plain yogurt
2 teaspoons fresh lemon juice
1/4 cup ice water

To make the pastry dough, combine the flour and salt in a bowl. Cut the butter into the flour mixture using a pastry blender or pulse a few times in the food processor, until the mixture resembles coarse meal with some pea-sized pieces too. In a small bowl, whisk together the sour cream, lemon juice and water and drizzle mixture over flour and butter and using a fork, quickly stir it to combine. The mixture will turn into lumps, which you want to quickly pat into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour or up to 48 hours.

Preheat oven to 400 degrees F.

On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread kale and leek mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the vegetables, crimping the dough slightly as you go. Evenly distribute the grated cheese over the greens.

Bake until golden brown, 30 to 40 minutes. Remove from the oven, let sit for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

For a pizza:

Preheat oven to 500 degrees F with a pizza stone on the bottom wrack of the oven if you have one.

Roll or stretch out the pizza dough (1 14-oz ball, more or less, is what you want) and brush a little good olive oil on the dough. Evenly spread the kale and leek mixture over the dough and sprinkle with cheese. Bake until the crust is browning and the topping bubbling.

Fennel Pilaf with Toasted Cumin and Golden Raisins

fennel pilaf in process

–adapted from Culinate.com from the Megan Scott collection

I adapted the original recipe to use much more fennel, added some garlic and topped it with lemony Greek yogurt. I’m a bit of a fennel skeptic and just loved this dish. I also don’t typically love raisins in my savory food but this dish has a mellow sweetness that’s just lovely.

Serves 4 as a main, topped with Greek Yogurt sauce or 6 as a side

2 tablespoons olive oil
2 fennel bulbs, trimmed of any fibrous exterior layers, diced; fronds removed and a few reserved
1 onion, diced
4 cloves fresh/new garlic, minced or 2 regular, mature cloves, minced
1 teaspoon cumin seeds
1 cup long-grain white rice, such as basmati or jasmine
¼ cup golden raisins
2 cups veggie bouillon broth, chicken or vegetable stock or water
½ teaspoon salt (unnecessary if your stock is salty)

For serving:

About 1/3 – ½ cup Greek yogurt (whole milk) into which you stirred just a little lemon zest, about 1 teaspoon of lemon juice, a bit of salt and a glug of olive oil.
A couple tablespoons chopped fennel fronds (optional)

In a large skillet for which you have a lid, heat the olive oil over medium heat. Add the fennel, onion and garlic. Sauté, stirring occasionally, until the vegetables are translucent, about 8 to 10 minutes.

Add the cumin seeds and the rice and mix well to coat the rice with oil. Cook for about 3 minutes, stirring frequently to prevent sticking and browning. Then add the raisins and broth or water and salt, if your stock isn’t very salty. Bring to a boil, then reduce the heat to low, cover, and simmer until the liquid is absorbed and the rice is tender, about 15 to 20 minutes. Let rest, covered, for 5 minutes before serving.

To serve, fluff the rice with a fork. Top with Greek yogurt and fennel fronds, if you’d like.

Beet, Cilantro, Avocado (and Bread) Salad

When I get a bunch of beets I often roast the whole batch and then have the pleasure of having roasted beets on hand to use, however, I want.

I also have a habit of toasting a slice of good, crusty bread and tearing it into bits and adding it warm to salads–often just for me, for lunch, but it’s such an easy trick to add a little heft to salads. It also changes the texture and temperature just enough to make it interesting. Feel free to omit the bread though, if you’d like.

And you can also omit the lettuce here (since you don’t have any this week) and add some thinly sliced fennel instead and use a bit less dressing. 

3 medium beets, roasted and peeled and cut into bite-sized pieces
1 avocado, diced
2 slices of good, crusty bread, toasted and cut or torn into bite-sized pieces (optional- but makes it nice hearty)
4 cups or more lettuce, washed, dried and torn
1/2 cup roughly chopped cilantro, leaves and stems and finely minced roots, if they’re attached
2 tablespoons finely diced Walla Walla sweet
2 ounces feta or fresh goat cheese
Juice of half a lemon or about 1 ½ tablespoons red wine or sherry vinegar or more to taste
3 tablespoons good olive oil
Salt and freshly ground pepper

Toss everything but the cheese and beets together. Taste and adjust seasoning. Gently add the cheese and beets and just barely mix so the beets don’t bleed onto everything.

Cucumber and Sweet Onion Salad

Sweet, fresh and crisp–a lovely salad that you can easily halve as this makes quite a lot. You can also add other herbs you have/like.

This makes a lovely side to salmon.

Serves 4-6 as a side

2 cucumbers, scrubbed and peeled if the skin is tough, halved lengthwise and thinly sliced on the diagonal
1/2 Torpedo or small sweet onion, thinly sliced
1/2 cup fresh dill, coarsely chopped
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons white-wine vinegar
Coarse salt and ground pepper

In a large bowl, toss together cucumbers, onion, dill, oil, lemon juice, and vinegar; season with salt and pepper. Taste and adjust seasoning if needed.



CSA News: Week 9- July 22 to July 24

This Week’s Share


Family Share

Half Share

Beets 3 pounds 1.5 pounds
Cilantro 2 bunches 1 bunch
Cucumbers 2 each 1 each
2 bulbs 1 bulb
Kale, Lacinato 2 bunches 1 bunch
Lettuce 2 heads 1 head
Onions, Walla Walla Sweets 2 each 1 each
Summer Squash 2 pounds 1 pound

Share Notes

  • Cilantro: Pungent, fresh, and down right tasty. Your cilantro this week comes with it’s root attached will help with keeping it fresh for longer. The root has a milder flavor and aroma than the leaves and stems and are used in many  Thai dishes, such as curry.
  • Kale, Lacinato: Also known as dinosaur kale or black Italian kale, this dark green variety is delicious raw in a robust kale salad or cooked up in your favorite kale dish.
  • Onions, Walla Walla Sweets: As the name suggests, these onions are much sweeter than your typical white or yellow storage onion. They can be used in any recipe calling for onion, but try using them in recipes that will let their flavor shine through. For true onion lovers, they can be sliced and eaten raw on salads and sandwiches. Nothing tastes better than sweet onion rings, or use them in stir-fries, stews, pastas, or on pizza.

Get Connected with the Portland Area CSA Coalition (PACSAC)

Our friends at the Portland Area CSA Coalition (PACSAC) have a new email newsletter, and we’d like to invite you to connect with this great monthly resource for CSA members and anyone who loves local farms and good, seasonal food.

Each month, PACSAC’s newsletter will feature area farm events, seasonal farm news, recipes, and more. To connect go to: http://eepurl.com/Y-T9H

PACSAC connects consumers with local CSA farms by providing information and outreach about Community Supported Agriculture. You can learn more at www.portlandcsa.org. Thanks!

Your Invited to the SIO Annual Potato Harvest Party & French Fry Feast
Saturday August, 16th 10am-2pm

Join us for our annual Potato Harvest Party & French Fry Feast. This is a very kid friendly event, and in addition to potato harvesting we’ll be cooking up fresh from the field french fries and have sprinklers running to cool you down. Please bring a potluck dish to share, as well as blankets and/or chairs for lunch, and a water bottle to keep hydrated.  Join us anytime during the event, even just for lunch!

  • 10am-12pm Harvest Spuds
  • 12pm-1pm Farm Tour
  • 1pm-2pm Potluck Lunch


Sauvie Island Organics (Farm Fields)

13615 NW Howell Park Rd
Portland, OR 97231

Parking: When you turn right onto Howell Park Rd. drive down the short hill and you can park in the grass field directly on your left just past the mailboxes. Then walk up the road another 100 yards and you’ll see the sign for Sauvie Island Organics at the end of our driveway. Make your way to the end of our gravel driveway and someone from the farm will be there to greet you.



Recipes for CSA Week 8

See the post below for Recipes, and scroll down to the next post for the Share Photo, Share List and news from the farm.

Hot, hot, hot! Salads, salads, salads! The tzatziki will keep you cool and improve anything it touches. If you by chance have fennel leftover from last week (I tend to neglect my fennel for a while since it keeps pretty well), make the Tropea onion and fennel salad below.  And if you didn’t make the summer squash frittata last week you might this week—a quick dish to make that is best enjoyed at room temperature—make it in the morning before work and enjoy it with a big salad for dinner.

Vietnamese-style Napa Cabbage and Chicken Salad
Fennel and Torpedo Onion Salad (with Fish)
Grilled Summer Squash and Tropea Onion Kabobs (with Tzatziki)
Napa Cabbage and Tropea Onion Green Pancakes
Grated Carrot Salad with Tropea Onion Greens

Vietnamese-style Napa Cabbage and Chicken Salad

napa cabbage salad prep

This is a Vietnamese-inspired salad that is spicy, sweet, and delicious. You can omit the chicken and add more/other grated veggies. You can use Napa, Savoy or green cabbage though it’s particularly good with Napa though it doesn’t hold up as long.

Serves 4

2 Serrano or 1 jalapeño chili, seeded (unless you like more heat) finely chopped
2 cloves garlic, minced
1 tablespoon sugar
1 tablespoon rice wine vinegar
3 tablespoons lime juice
2-3 tablespoons fish sauce
1 teaspoon soy sauce or tamari
3 tablespoons vegetable oil
1 small Tropea onion (or half a large one), thinly sliced
5 cups Napa cabbage, thinly sliced
1 ½ cups grated carrots (on large holes of box grater), more or less
2 cups shredded cooked chicken
Cilantro and/or mint, chopped

In a large salad bowl mix the chilies with everything except the cabbage, carrot and chicken. Let sit for a few minutes and make sure sugar dissolves. Add the veggies and chicken. Mix well, adjust seasoning and stir in cilantro or mint.


chickpeas, tzatziki, tomatoes

Tzatziki improves most anything, in this case chickpeas and tomatoes.

This cool, creamy Greek side/spread/dip is one of my all time favorite foods. I pile it on toasted bread and I add it to pita or regular sandwiches. I eat it with boiled potatoes or thinly sliced broiled beef and sometimes I dollop it on toasted baguettes (sliced the length of the loaf) after I’ve rubbed the bread with garlic and layered with tomatoes and sprinkled with salt.

You can invert the ratio of cucumber to yogurt or change it in any way you want just taste and be sure it has plenty of garlic, salt and acidity. And when I don’t have dill I use cilantro, basil, parsley oregano–not authentic but all delicious!

1-2 medium cucumbers, peeled, seeds scooped out and fairly finely chopped
1 1/2-2 cups Greek yogurt or plain whole milk yogurt strained in cheese cloth of 2-3 hours to remove the whey and make it dense and richer (or much less–see headnote)
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons chopped dill (or cilantro, oregano, basil or parsley–see headnote)
1 tablespoon white wine, cider or champagne vinegar (or lemon juice)
Salt and freshly ground pepper

Scooping out the cucumber’s seeds may seem silly but you want to remove as much moisture as possible for this dish and keep the firm-fleshed part. Sprinkle with a little salt and set in a strainer over a bowl and let drain for 20 minutes if you have the time.

Mix all the ingredients together. Taste and adjust seasoning. Chill for at least an hour if you can. It keeps well for about 3 days and gets a bit stronger (from the garlic) as it sits.

Fennel and Torpedo Onion Salad (with Fish)

If you have any fennel left from last week, make this. I tend to neglect my fennel since it keeps better than most things this time of year so I’ll be making this, this week. This salad is a perfect accompaniment to some very simply grilled or pan-fried fish of your choosing.

2 small-medium fennel bulbs, trimmed, halved and sliced as thinly as you can (see note at the top of the post)
1 Tropea onion, trimmed, halved and sliced as thinly as you can and some of the green, thinly sliced
1-2 carrots, cut into matchsticks or julienned (if you have a mandolin, use it)
2 ounces feta
2 teaspoons capers (optional), chopped up a bit
Juice of 1 lemon
Good olive oil
Salt and pepper

If you are sensitive to the bite of raw onions you can soak the sliced onions in a small bowl of ice water for 10 minutes and then drain well and pat dry and then proceed. The soak reduces the bite quite a bit and gives the onions an extra nice crunch.

Put the sliced vegetables in a large bowl. Toss with lemon juice, olive oil, salt and pepper and optional capers. Taste and adjust seasoning remembering that the feta will add saltiness. Add feta, gently toss and taste again.

Grilled Summer Squash and Tropea Onion Kabobs (with Tzatziki)

This is a simple a lovely combination. If you want to add cubes of beef or chicken or tofu by all means do so. If you don’t have a grill you can also broil these, with our without skewering the veggies, turning often to ensure somewhat even cooking.

The above tzatziki is a lovely accompaniment to the sweet, smoky vegetables.

about 4-5 kabobs

2 Tropea onions (or more), trimmed and cut into 1-1/2 inch squares/chunks, more or less
2-3 summer squash, cut into bite-sized pieces
Olive oil
Salt and freshly ground pepper
Finely chopped parsley and oregano or other herbs of your choice
Squeeze of lemon juice

In a small bowl mix a little olive oil with the herbs, lemon juice and plenty of salt and pepper. Taste the marinade. It should be bright and salty.

Toss the vegetables in the marinade and let sit for 15 minutes, if you can. Thread the vegetables onto skewers and grill, turning occasionally, until beginning to char and the vegetables are tender but not soft.

Serve with tzatziki and good, crusty bread or a bean or grain salad.

Napa Cabbage Pancakes with Tropea Onions and their Greens

I typically make these with savoy or regular green cabbage but they are tender and lovely with Napa cabbage as well and the Tropea Onion greens make a great substitute for the typical scallions.

cabbage pancakes with radish tops

Makes 12- 14 pancakes

4 large eggs
1 teaspoon soy sauce
1 teaspoon sesame oil
1 – 11/2 teaspoon sea salt (it takes a lot of salt—taste the first pancake you make and add more salt to the remaining batter if they’re a little blah tasting)
1/3 cup all purpose flour
about 5-6 cups Napa cabbage, very finely sliced (you can also pulse wedges in the food processor briefly but you don’t want it too fine or the batter will get watery and not be as good)
1-2 Tropea onions, trimmed and thinly sliced (greens and all)
Sunflower, olive, coconut or peanut oil for frying
1-2 tablespoon toasted sesame seeds (optional)


Scant ½ cup mayonnaise (store bought is just fine)
Scant 2 tablespoons soy sauce
1 tablespoon Sriracha or other chili sauce (or less if you don’t like much heat)

Whisk the first set of ingredients together for your sauce. Set aside while you make the pancakes.

In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage and onions.

Warm a couple glugs of oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds on top of pancakes and serve with dipping sauce.

Grated Carrot Salad with Tropea Onion Greens and Toasted Sunflower Seeds

I make a variety of carrot salads. They add bright and fresh flavors year-round. Carrot salads are the perfect foil for the cook-with-what-you-have approach. Cumin, coriander, chili flakes, serrano chilies, lemon, lime (juice and zest), rice vinegar, parsley, mint, cilantro, tarragon, and basil are all wonderful complements to the carrots. Toasted nuts and seeds of many kinds are good too.

You can add cooked white beans to this salad for a more robust version. Make a little extra dressing and you have a great lunch or light supper.

With a simple frittata and a piece of good bread, this makes a lovely dinner.

Serves 6-8 as a side

3/4 – 1 cup sunflower seeds (or pumpkin seeds) (this may seem like a lot but use it all if you can–it really makes the dish)
1 tablespoon olive oil
Sea salt
6 medium carrots, grated
3 tablespoons very thinly sliced onion tops/greens


3 tablespoons lemon juice
1 teaspoon sea salt, plus possibly more to taste
Freshly ground black pepper, a generous amount, to taste though
about 3 tablespoons good olive oil

Preheat oven to 350.

Toss the sunflower seeds with a teaspoon or two of oil and several pinches of salt and roast on a baking sheet for about 15 minutes, turning frequently, until they are crisp and golden. Set aside to cool.

Place the grated carrots in a serving bowl. To make the dressing whisk together the lemon juice, salt, pepper and oil. Pour the dressing over the carrots and mix well. Sprinkle with the chives and the seeds, mix again, and adjust seasoning and serve.







CSA News: Week 8- July 15 to July 17

This Week’s Share


Family Share

Half Share

Carrots 2 pounds 1 pound
Cucumbers 4 each 2 each
Garlic 4 bulbs 2 bulbs
Lettuce, Romaine 2 heads 1 head
Napa Cabbage 1 larger head 1 smaller head
Onions, Red Long of Tropea 2 each 1 each
Summer Squash 2 pounds 1 pound

Share Notes

  • Carrots: Rejoice! Sweet, crisp, fresh SIO carrots are here. We had planned for this first round to include their fluffy green tops, but with the HOT weather in the forecast decided to remove them as they are prone to drawing the moisture out and creating a rubbery carrot.
  • Lettuce, Romaine: Try a traditional Cesar Salad with the garlic and Romaine in your share this week, it’s sure to cool you off in heat.
  • Onions, Red Long of Tropea: These beautiful fresh onions, also known as Torpedo onions, are an Italian heirloom variety with elongated shape with sweet mild flesh that is tender with light purple color. You can also use the vibrant green tops.


CSA News: Week 7- July 8 to July 10

This Week’s Share


Family Share

Half Share

Beets (with tops) 3 pounds 1 1/2 pounds
Fava Beans 4 pounds 2 pounds
Fennel 2 large bulbs 2 small bulbs
Garlic  2 bulbs 1 bulb
Kale, Red Ursa 2 bunches 1 bunch
Lettuce 2 heads 1 head
Summer Squash 2 pounds 1 pound

Share Notes

  • Beets: The red beets in your share this week have their tops on. You may notice beets greens resemble chard, and you can use them anywhere you would use chard in your cooking
  • Summer Squash: Our first planting of summer squash has both Yellow Scallopini and Green Zucchini, and you will see both in your shares for the next several weeks. They can be used interchangeably in nearly any recipe, and will be in your share regularly for the summer stretch ahead.



« Previous entries Next Page » Next Page »