Recipes for This Week: Cabbage, Greens and Swiss Chard


Here are a few recommended recipes from CSA members that I received over the last week. If you have a recipe to recommend, or want to submit a photo, email me anytime. (As an aside, photos don't have to be professional. The one above is one that I snapped on my phone and then doctored with an app called Instagram).  

And now, here are some ideas for Cabbage, Greens and Chard.  

Cabbage Ideas...

Angela made and loved this recipe for Sweet and Spicy Pork and Napa Cabbage Stir Fry with Spicy Noodles that she found at She substituted fish for the pork, but also believes that it would be a great vegetarian dish, too. 

Laura recommends two Cabbage recipes: Stuffed Cabbage from Smitten Kitchen and a Chinese Cabbage Salad that she says is great. 

Ideas for Greens...

Deborah, on our Facebook page, recommends this recipe for Southern-Style Crock Pot Greens. It can use collard or turnip greens (or both).  

Remember, that the greens on our turnips are edible, as are the greens on your radishes

Ideas for Swiss Chard...

Angela writes both a recipe and a book recommendation. I read the book, too, and absolutely loved it:

"This is a recipe from the book Animal Vegetable Miracle by Barbara Kingsolver.  Her family ate a whole year using essentially only products from their farm or produced locally.  They provided recipes for seasonal vegetables throughout the year in the book and provide them on their website.  This one [for Swiss Chard] is called Eggs in a Nest and is a tasty way to use Swiss chard, though I use sun-dried tomatoes in oil instead of dried ones."


Happy cooking!

-- Clay

Recipes for This Week + A Call for Photos and Recipes


In preparation for this CSA season, we did a little tidying up here on the blog.

Chiefly, we cleaned up the categories in which the posts are filed, condensing the main topics into a handful of items (like This Week's Share). We also built out categories for recipe related posts. 

So you'll find, on the lefthand side of the blog, a listing of recipes for everything from arugula to zucchini

This week's share introduces Chinese cabbage.  Last year, we featured four ideas for using cabbage. Here's one more: 

Chinese Cabbage Stir-Fry with Rice Noodles, Pork, and Cilantro (via This could be made vegetarian by omitting the pork and substituting the fish sauce with soy sauce or mirin. 

Also, we would love to feature photos and recipes submitted by CSA members this year on the blog. If you snap a photo with your phone or run across a recipe that you like, shoot it to me in an email! We'll be looking for ideas to share all season long.


Sweet Potato Homefries

This is my current favorite way to prepare sweet potatoes, and it's worked with regular potatoes too.  I imagine it would work with just about anything that's good to roast.  Also, it's super easy.


3 sweet potatoes (~ 1 lb each)

1 T Cinnamon, 1 t chili powder, fresh cracked pepper, 3 t garlic salt (I usually just use plain old salt), fresh grated nutmeg, drizzle of honey and olive oil


Preheat oven to 400 F.  Prepare a pan to roast vegetables in: if you're a foil liner, go with that; I usually just make sure there's enough oil so nothing sticks too much.  Clean sweet potatoes and cut into 1/2" wedges.  Toss in a bowl with the spices, honey and oil.  Arrange in a single layer in the pan.  Bake for 15-20 minutes or until brown.

(Credit: Katie Sweeney.)

I usually omit the honey altogether, and make sure there's enough olive oil that they get a little crispy when baked.


~ Anna

Recipe Ideas for Acorn Squash

Photo via

With Acorn Squash coming into the share, several of you might be looking for ways to use it.  Here are a handful of ideas.

What do you plan to do with yours?

Moroccan-Style Acorn Squash -- We made these last year and for meat-eaters, they're delicious.

Fig, Goat Cheese, and Acorn Squash Pizza -- These look great (and vegetarian)!

And here's a basic Roasted Acorn Squash that comes recommended from a Clagett partner: 

Acorn Squash
From Neo Soul 
by Lindsey Williams (grandson of the queen of soul food, Sylvia Woods, owner of the famed Sylvia’s Restaurant in Harlem) 
1 tablespoon unsalted butter

2 tablespoons brown sugar
Juice of one orange
1 teaspoon grated nutmeg, plus more for sprinkling
Zest of 1 orange
1 acorn squash, about 1 pound, halved and seeded

Preheat oven to 350 degrees. In a medium sauce pan, melt butter and brown sugar. Add orange juice. Stir well and remove from heat. Whisk in nutmeg, then the orange zest. Rub each half of the squash with the butter mixture, rubbing both the inner and outer portions. Place the squash on a baking sheet, flesh side down, and bake for 20 to 30 minutes, until flesh begins to soften.

Using a brush, recoat the flesh side of the squash with the butter mixture. Return the squash, flesh side down, to the baking sheet, and continue to cook for about 45 minutes, until the squash collapses in the center. Remove the sheet from the oven and let cool for 10 minutes. 

How will you use your winter squash?

Seven New Ideas for Eggplant

IMG_3893 Last week we featured some new ideas for Zucchini and put out the call for new ideas for eggplant. And we got some amazing suggestions. 

Here are 7 great ideas our members shared for using eggplant.

From Meghan:

Szechwan Eggplant

4-5         Asian Eggplants
1T         Chili Garlic Oil (or regular olive oil if you don't want spice or have the oil)
             Salt and Pepper
2           Green Onions, diced
1-inch    Ginger, peeled and minced (or grated)
3           Garlic cloves, minced
1-3        Chiles, depending on your spice needs
1/2C      Chicken broth
3T         Soy Sauce
1T         Red Wine Vinegar (or Rice vinegar works too)
1T         Brown Sugar
1T         Cornstarch
1/4C      Water

1. Cut eggplant in half length-wise and slice into wedges, no more than an inch thick
2. Heat up wok or large skillet over medium heat and add eggplant and water. Cover and steam until tender (you could also use oil but the eggplant absorbs it a lot)
3. After eggplant is cooked to desired tenderness, remove and set aside
4. Add the green onions, ginger, garlic, chiles and chili garlic oil into the pan/wok. Cook for a minute until fragrant.
5. Add broth to pan/wok
6. In a small bowl, combine soy sauce, vinegar, sugar and cornstarch. Mix until sugar and corn starch have dissolved.
7. Pour the soy sauce mix into the pan/wok and cook another minute until sauce has thickened.
8. Put eggplant back into the pan/wok and toss to coat.

*Note- we made quinoa and put the eggplant over top. It was delicious!

Continue reading "Seven New Ideas for Eggplant" »

More Zucchini Ideas From Our Members. Plus, Ideas for Eggplant?

IMG_3897 We got some great comments from our members about new ideas for zucchini. They were so great, in fact, that I've collected them below.

With five pounds of eggplant in this week's share, many of us will no doubt be looking for new ways to use it. Do you have a favorite eggplant recipe? Post a comment or email them to me, and we'll feature them on a round-up here on the blog. 

Now on to your zucchini ideas!

(Photo via

Continue reading "More Zucchini Ideas From Our Members. Plus, Ideas for Eggplant? " »

New Ideas for Zucchini: Zucchini Strands with Mint

I IMG_3836 happened to be listening to The Splendid Table on my way to pick up this week's share and heard a recipe that sounded great.

It was Zucchini Strands with Mint (recipe below) -- a new take on zucchini by slicing it very thin like spaghetti, sauteeing it with garlic and then tossing it with mint. Definitely an interesting way to use the vegetable that I'll be trying to do something new with the vegetable.

What are you doing with this week's vegetables? I'd love to hear your ideas!

-- Clay

Zucchini Strands with Mint
Adapted from The Herbfarm Cookbook by Jerry Traunfeld, via The Splendid Table
4 servings

    •    2 small to medium zucchini squash (1 pound)
    •    1/2 teaspoon salt
    •    1 tablespoon unsalted butter or olive oil
    •    1 clove garlic, finely chopped
    •    2 tablespoons finely shredded fresh spearmint
    •    Freshly ground black pepper

Cutting and salting the zucchini: Cut the stems and bottom tips off the zucchini and slice them on a mandoline or other vegetable slicer into long spaghetti-like strips, about 1/8 inch wide and 1/8 inch thick. Toss them with the salt in a medium mixing bowl, then transfer them to a fine sieve or colander and set it over the mixing bowl. Let the zucchini sit for 15 minutes at room temperature, then gently squeeze it in your hands to extract some of the water. It will give off at least 1/2 cup.

Sautéing: Melt the butter in a large (12-inch) skillet over medium-low heat. Add the garlic to the pan and stir until it loses its raw fragrance but is not browned, less than 1 minute. Add the zucchini and mint and toss with tongs just until heated through, about 1 minutes. Taste and season with pepper.

Herb Substitutions: In place of the mint, use an equal amount of shredded basil, lemon balm, or perilla.

Photo above via

Recipe Ideas: Kale and Collards

Photo via 

With ample servings of kale and collards in our first two shares, I wanted to offer up a few recipe ideas for how to use them.  

Last night I cooked our first batch of kale and collards from the first week's share. I followed a method suggested by cookbook author Deborah Madison, which I'll paraphrase here:  

Bring a pot of water to boil. Boil the collards and kale for 10 minutes.  Remove to a bowl, reserving the cooking water.  In a wide skillet, heat butter.  Sauté a diced onion until lightly browned and soft. Add the collards and half of the cooking liquid. Sauté for 30 minutes, until greens are very soft. In the last 10 minutes of cooking, add a teaspoon and sugar and a tablespoon of red wine vinegar. Serve. 

They were delicious and went perfectly alongside a grilled entrée. 

Here are a few more ideas for using kale and collards:

How are you using kale or collards? Do you have a favorite recipe? If so, please share it in the comments!

-- Clay 

Resources for Recipes


As the CSA season rolls out, we'll be sharing some recipes here for using items in the share in the hopes of helping you find new ways of using your vegetables. If you have a request for recipes for using a certain item from the share, post it a comment here on the blog and we'll be sure to address it.

There are also a plethora of great recipe sites online. They're great if you have something from the share that you're not quite sure what to do with, or need new ideas for a favorite ingredient. Here are a few places to find great recipes:

What resources do you use for recipes?  Have one to share? Post it in the comments!

Update and Summer Ginger Slaw Recipe

Early July is always a strange time for what's in the shares.   While the summer sun shines bright and the flowers are in full bloom -  crops like tomatoes, peppers and eggplant aren't quite ready (though they're looking great in the fields) and the spring crops, like peas, kale and collards have run their cycle.  Over the next few weeks you should see the share size increase with more summer squash and as they ripen . . . cucumbers, tomatoes and peppers.  

However, this is also an exciting time.  July means garlic harvesting - you can look forward to a head of garlic in every share for the rest of the season!  July also means the first chile peppers and beans are here and ready to be combined with the last weeks of cabbage and lettuce to make tasty meals.  One such delicious raw summery salad to try is  Summer Ginger Slaw, recipe courtesy of Yofi. Grab your cabbage and scallions, that lonely Kohlrabi still in the fridge and pick some cilantro at the farm to make this tasty treat inspired by Burma Restaurant.


Summer Ginger Slaw


1 head cabbage
1 kohlrabi
3 carrots
1/2 yellow onion or a few scallions
Optional: chopped green beans 


Shred all ingredients listed above and mix in a bowl.


Then add:
4 tbsp chopped pickled ginger (sushi style)
1 tbsp toasted sesame seeds
4 cloves toasted finely chopped garlic
1 tbsp sesame oil
1/2 cup tamari sauce
fresh pepper to taste
fresh cilantro, chopped, to taste


Mix well, chill, and serve.


See you at the farm, 

- Kristin
Clagett Farm Staff