CSA Recipes - June 10, 2026

1. Thai Basil Garden Salad

Ingredients: Summer Crisp Lettuce (Purple Fusion), Cucumbers (Demeter), Thai Basil (Queen Thai Siam), Summer Squash (Butterfingers/Zephyr)

• Tear lettuce into bite-size pieces.

• Thinly slice cucumbers and shave summer squash into ribbons.

• Roughly chop Thai basil leaves.

• Toss with a dressing of lime juice, olive oil, honey, salt, and pepper.

2. Garlicky Greens & Squash Sauté

Ingredients: Dino Kale (Dazzling Blue), Swiss Chard (Bright Lights), Summer Squash (Butterfingers/Zephyr), Thai Basil

• Slice squash into half-moons.

• Sauté squash in olive oil until lightly browned.

• Add chopped kale and chard and cook until wilted.

• Stir in chopped Thai basil just before serving for a burst of flavor.

3. Collard Green Wraps with Cucumber & Basil Slaw

Ingredients: Collard Greens (Top Bunch), Cucumbers (Demeter), Summer Crisp Lettuce (Purple Fusion), Thai Basil

• Blanch collard leaves for 30 seconds to soften.

• Finely chop lettuce, cucumbers, and Thai basil.

• Toss with a light vinaigrette.

• Spoon into collard leaves and roll into wraps.
  

4. Swiss Chard & Kale Garden Soup

Ingredients: Swiss Chard (Bright Lights), Dino Kale (Dazzling Blue), Summer Squash (Butterfingers/Zephyr), Thai Basil

• Simmer diced squash in vegetable broth until tender.

• Add chopped kale and chard and cook until wilted.

• Stir in Thai basil during the last minute of cooking.

• Season with salt, pepper, and a squeeze of lemon.

5. Chilled Cucumber & Squash Ribbon Salad

Ingredients: Cucumbers (Demeter), Summer Squash (Butterfingers/Zephyr), Thai Basil, Summer Crisp Lettuce (Purple Fusion)

• Use a vegetable peeler to create cucumber and squash ribbons.

• Layer over chopped lettuce.

• Toss with sliced Thai basil leaves.

• Dress with rice vinegar, olive oil, salt, and pepper.

• Serve cold for a refreshing summer side dish.