CSA Recipes - June 3, 2026

1. Rainbow Crunch Cabbage Salad

Ingredients: Red Romaine Hearts (Thurinus), Cabbage (Farao), Carrots (Mokum), Cucumbers (Katrina)

• Shred cabbage and carrots.

• Chop romaine and slice cucumbers thinly.

• Toss together with olive oil, apple cider vinegar, salt, and pepper.

• Let sit for 10 minutes before serving to soften the cabbage slightly.

2. Summer Squash & Broccoli Stir-Fry

Ingredients: Summer Squash (Butterfingers/Zephyr), Broccoli (Amadeus), Celery (Tango), Carrots (Mokum)

• Slice squash, celery, and carrots into thin strips.

• Cut broccoli into small florets.

• Stir-fry carrots and broccoli first, then add squash and celery.

• Season with soy sauce, garlic, and a splash of sesame oil.

3. Red Romaine Veggie Wraps

Ingredients: Red Romaine Hearts (Thurinus), Cucumbers (Katrina), Carrots (Mokum), Cabbage (Farao)

• Separate large romaine leaves.

• Shred carrots and cabbage, and dice cucumbers.

• Toss with a light lemon vinaigrette.

• Spoon into romaine leaves and roll up for fresh veggie wraps.
  

4. Garden Harvest Sauté

Ingredients: Summer Squash (Butterfingers/Zephyr), Cabbage (Farao), Celery (Tango), Broccoli (Amadeus)

• Chop all vegetables into bite-size pieces.

• Sauté celery and cabbage until softened.

• Add broccoli and squash and cook until tender-crisp.

• Finish with black pepper and fresh herbs.

5. Chilled Cucumber & Carrot Slaw

Ingredients: Cucumbers (Katrina), Carrots (Mokum), Cabbage (Farao), Red Romaine Hearts (Thurinus)

• Julienne cucumbers and carrots.

• Thinly slice cabbage and romaine.

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

• Refrigerate for 20 minutes before serving for maximum freshness.