CSA Recipes - October 15, 2025

1. Roasted Sweet Potato & Eggplant Medley

Ingredients: Sweet Potatoes (Covington), Eggplant (Turkish Delight), Heirloom Tomato (Woodstock or Caiman), Parsley or herbs (optional)

• Cut sweet potatoes and eggplant into cubes.

• Toss with olive oil, salt, and pepper.

• Roast at 400°F for 30–35 minutes until tender.

• Dice tomatoes and stir them in after roasting for a burst of freshness.

2. Napa Cabbage & Carrot Stir-Fry

Ingredients: Napa Cabbage (Minuet), Carrots (Rainbow), Pac Choi (Little Shanghai), Garlic (optional)

• Slice napa cabbage, carrots, and pac choi thinly.

• Stir-fry in sesame or olive oil with garlic for 3–5 minutes.

• Add a splash of soy sauce or rice vinegar and serve warm as a side or over rice.

3. Heirloom Tomato & Purple Lettuce Salad

Ingredients: Heirloom Tomato (Woodstock or Caiman), Lettuce (Purple Fusion), Japanese Radish (Shunkyo), Carrots (Rainbow)

• Chop lettuce and slice tomatoes.

• Thinly slice radish and carrots for crunch.

• Toss with olive oil, lemon juice, salt, and pepper for a bright, fresh salad.
  

4. Sweet Potato & Cabbage Warm Bowl

Ingredients: Sweet Potatoes (Covington), Napa Cabbage (Minuet), Pac Choi (Little Shanghai), Carrots (Rainbow)

• Roast cubed sweet potatoes until tender.

• In a pan, lightly sauté napa cabbage, pac choi, and shredded carrots.

• Combine everything in a bowl and drizzle with a soy-honey or tahini dressing.

  
  

5. Eggplant & Tomato Skillet with Radish Crunch

Ingredients: Eggplant (Turkish Delight), Heirloom Tomato (Woodstock or Caiman), Japanese Radish (Shunkyo), Parsley (optional)

• Sauté diced eggplant in olive oil until soft.

• Add chopped tomatoes and simmer until saucy.

• Top with thinly sliced raw radish and chopped parsley for a pop of color and crunch.