CSA Recipes and Tips

This page is dedicated to our CSA shareholders and making sure that they have recipes and tips that they need to make the best of the weekly CSA shares. If you’re not a member of the Farm to Table CSA, you’re still welcome here and encouraged to use these recipes and tips to open your kitchen to new possibilities! We will update these weekly, or as new crops come in.

Basic Tips For Storage and Preparation

Here are some great charts and tips for storing fruits and vegetables! We’ve learned a lot lately about how to keep your fresh food as fresh as possible and want to pass this knowledge on to you!

Vegetable Storage Tips 1

The Kitchn’s Guide to Storing Fruits and Vegetables

Vegetable Storage Tips 2

veggie storage
Storage Tips for a variety of popular vegetables.

Preparation tips for most vegetables.
Preparation tips for most vegetables.




40 Simple and Delicious CSA Recipes



Most popularly eaten fresh in many different combinations. Very popular to bake with as well.
Here are some great recipes!

Several Baked Blueberry Goodies from Eenigenburg’s Blueberries



Cucumbers are usually best eaten fresh, or easily pickled in a jar of vinegar and spices in your own refrigerator!

Dill Pickles


Grilled Eggplant & Goat Cheese Salad

Green Bean



This popular, nutritious green has a lot of uses! Wilt with olive oil and salt and pepper for a healthy side dish; shred into your morning scrambled eggs or omelet; wilt and then bake for delicious chips to snack on; or simply have in your green salad for a nutritious boost!

Kale Chips


These micro versions of regular vegetable plants are so packed with nutrients and flavor, it’s hard not to love them! Great mixed right into a greens salad; garnish on an omelet or even stuff them inside; put on a burger or other sandwich in the place of lettuce. We do a quick rinse and spin when we are packaging these, but we advise you to rinse them once more before enjoying.


Onions – Knob

Knob onions are “juvenile” bulb onions that usually come about when farmers thin their bulb onion rows. They have a slightly milder flavor than fully-grown and can be used in many of the same recipes

Grilled Knob Onions with Romesco Sauce

Peppers – Sweet

Peppers – Hot

Bacon-Apple-Jalepeno Pop ‘Ems


Like most fruits, plums are usually just snacked on, but why not be creative? Fruits are often sweeter when cooked and caramelize nicely on the grill.

Arugula with Grilled Plums
Grilled Plums with Spiced Walnut Yogurt Sauce
Plum Oatmeal Crisp


Braised Radishes
Spicy Radish Dip
Radish Top/Greens Soup
Grilled Radishes


These are a root vegetable that are thought to be cross between cabbages and turnips, probably closer to the turnips with their flavor. They can be roasted, mashed, or pureed in the place of or alongside other root vegetables such as carrots, potatoes, or sweet potatoes. Also very good raw, just peel and snack!

Baked Root Vegetable Medley
Rutabaga Oven Fries
Mashed Potato, Rutabaga, and Parsnip Casserole with Caramelized Onions
Roasted Rutabaga Recipe

Sweet Corn

Eaten fresh, but most often cooked. Can be grilled (it is recommended to first soak in water for at least 15 minutes, to avoid burning the husk), boiled, or microwaved. Serve with butter and desired seasonings.

Corn with Chile-Lime Butter
 Swiss Chard_sm

Swiss/Rainbow Chard

Chard is a delightful green; a cousin to beets. Beets were bred for fat roots and chard for lush greens. It is a great addition to green smoothies. We often sauté it with garlic and onion and serve over rice, with a little sprinkle of feta cheese on top. If you eat meat, a nice bratwurst on the side, sure wouldn’t hurt. Really, it can go anywhere that kale and spinach can go; salads, egg dishes, wilted. The stems can also be sautéed, put in egg dishes or salads, or used in a soup or making a vegetable stock.

5 Ideas for Swiss Chard Stems
Pasta with Swiss Chard, Sausage & Chanterelles (Mushrooms)
Golden Beet and Barley Salad with Rainbow Chard
Sauteed Chard and Bell Peppers




This is a fairly versatile vegetable that most people should be familiar with. Several ways that I like to prepare it include: sliced thin and sautéed ( or grilled) with olive oil and seasoning; halved lengthwise, seeds removed, seasoned with lemon and pepper and grilled until marked nicely on both sides; julienned into “noodles” as a substitute, steamed until soft.

Zucchini Chips
Classic Fried Zucchini
Zucchini Parmesan Crisps