CSA Recipes - November 19, 2025

1. Oakleaf & Tatsoi Ginger Salad

Ingredients: Oakleaf Lettuce (Bauer), Tatsoi (Koji), Green Onions (Deep Purple), Carrots, Garlic (Music)

• Chop oakleaf and tatsoi.

• Shred carrots and thinly slice green onions.

• Whisk dressing: grated garlic, soy sauce, rice vinegar, honey, and olive oil.

• Toss everything together just before serving.

2. Haku Cabbage & Baby Kale Stir-Fry

Ingredients: Chinese Cabbage (Haku), Baby Kale (Kalebration Mix), Garlic (Music), Carrots

• Slice Haku cabbage and carrots thin.

• Stir-fry garlic in a little oil until fragrant.

• Add carrots, then cabbage. Cook until crisp-tender.

• Toss in baby kale at the end to wilt lightly.

• Season with a splash of soy sauce or lemon.

3. Roasted Carrots with Garlicky Tatsoi

Ingredients: Carrots (Rainbow/Orange), Tatsoi (Koji), Garlic (Music), Parsley (optional)

• Roast carrot chunks with olive oil, salt, and pepper at 400°F until caramelized.

• Sauté chopped garlic lightly, then add tatsoi and cook just until wilted.

• Spoon garlicky tatsoi over roasted carrots.

• Add chopped parsley if you like a fresh finish.
  

4. Kalette Greens & Oakleaf Lettuce Chopped Salad

Ingredients: Kalette Greens (Autumn Star), Oakleaf Lettuce (Bauer), Carrots, Green Onions, Parsley (optional)

• Chop kalette greens finely (they’re sturdier).

• Tear oakleaf into bite-sized pieces.

• Add shredded carrots and sliced green onions.

• Dress with olive oil, lemon, salt, pepper, and a pinch of garlic.

5. Garlic-Braised Chinese Cabbage Wraps

Ingredients: Chinese Cabbage (Haku), Baby Kale (Kalebration Mix), Green Onions, Garlic (Music), Carrots

• Separate large Haku cabbage leaves for wraps.

• Finely chop the remaining cabbage.

• Sauté cabbage with minced garlic until softened.

• Stir in baby kale and grated carrots; cook 1–2 minutes.

• Spoon into the large cabbage leaves and roll up like lettuce wraps.