CSA Recipes - July 8, 2026

1. Summer Garden Chopped Salad

Ingredients: Summer Crisp Lettuce (Fusion), Cucumbers (Katrina), Greenhouse Slicer Tomatoes (Estiva), Red Onion (Cabernet)

• Chop lettuce into bite-sized pieces.

• Dice cucumbers and tomatoes.

• Thinly slice the red onion.

• Toss with olive oil, red wine vinegar, salt, and black pepper.

• Serve chilled.

2. Roasted Adirondack Blue Potatoes with Lime Basil

Ingredients: Potatoes (Adirondack Blue), Lime Basil, Red Onion (Cabernet)

• Cut potatoes into wedges.

• Toss with olive oil, sliced red onion, salt, and pepper.

• Roast at 425°F for 30–35 minutes until crispy.

• Sprinkle with chopped lime basil just before serving.

3. Carrot & Cucumber Ribbon Salad

Ingredients: Carrots (Candy), Cucumbers (Katrina), Lime Basil

• Use a vegetable peeler to make ribbons from the carrots and cucumbers.

• Toss with chopped lime basil.

• Dress with olive oil, lime juice, honey, salt, and pepper.

• Chill before serving.
  

4. Warm Tomato & Onion Skillet

Ingredients: Greenhouse Slicer Tomatoes (Estiva), Red Onion (Cabernet), Lime Basil

• Slice tomatoes and onions.

• Sauté onions in olive oil until softened.

• Add tomatoes and cook 3–4 minutes until just warm.

• Stir in chopped lime basil before serving.

• Enjoy over toast, rice, or grilled chicken.

5. Blue Potato Garden Salad

Ingredients: Potatoes (Adirondack Blue), Summer Crisp Lettuce (Fusion), Tomatoes (Estiva), Cucumbers (Katrina), Red Onion (Cabernet)

• Boil potatoes until fork-tender, then cool and cube.

• Layer over chopped lettuce.

• Add sliced tomatoes, cucumbers, and red onion.

• Toss with a Dijon vinaigrette or your favorite dressing.

• Serve chilled as a hearty lunch or side dish.