CSA Recipes - October 1, 2025

1. Crisp Green Tomato & Radish Salad

Ingredients: Green Heirloom Tomatoes (Hot Streak), Radishes (Donato), Summer Crisp Lettuce (Muir), Carrots (Rainbow)

• Slice green tomatoes, radishes, and carrots thinly.

• Lay over chopped Muir lettuce.

• Dress with olive oil, lemon juice, salt, and pepper for a crisp, tangy salad.

2. Stir-Fried Pac Choy & Peppers

Ingredients: Pac Choy (Little Shanghai), Peppers (Mix), Carrots (Rainbow), Garlic (optional)

• Slice pac choy and peppers into strips.

• Julienne carrots.

• Stir-fry quickly in sesame oil or olive oil with garlic, soy sauce, and a dash of vinegar.

• Serve as a side or over rice.

3. Cherry Tomato & Radish Lettuce Cups

Ingredients: Cherry Tomato (Edox), Radishes (Donato), Summer Crisp Lettuce (Muir), Parsley (optional)

• Halve cherry tomatoes and thinly slice radishes.

• Place inside large lettuce leaves.

• Add a sprinkle of chopped parsley or herbs.

• Drizzle with olive oil and a squeeze of lemon.

• Fold into crunchy lettuce cups.
  

4. Roasted Carrot & Pepper Medley with Green Tomato Topping

Ingredients: Carrots (Rainbow), Peppers (Mix), Green Heirloom Tomatoes (Hot Streak)

• Roast carrots and peppers with olive oil, salt, and pepper at 400°F for 25 minutes.

• Dice green tomatoes and toss with olive oil and fresh herbs.

• Spoon the fresh green tomato mix over the roasted veggies before serving.

5. Pac Choy & Cherry Tomato Warm Salad

Ingredients: Pac Choy (Little Shanghai), Cherry Tomato (Edox), Radishes (Donato), Carrots (Rainbow)

• Sauté chopped pac choy lightly in olive oil.

• Add halved cherry tomatoes just until softened.

• Toss with thinly sliced radishes and shredded carrots for crunch.

• Season with a light vinaigrette.