CSA Recipes - October 7, 2026
1. Crispy Potato & Shishito Pepper Hash
Ingredients: Potato Mix, Shishito Peppers, Purple Bell Pepper, Cherry Tomatoes, Collard Greens
Dice potatoes and roast or pan-fry until crispy and golden.
Add sliced bell pepper and whole shishito peppers; cook until softened and blistered.
Stir in chopped collard greens and cook until tender.
Add halved cherry tomatoes during the last few minutes.
Season with salt, pepper, and a little smoked paprika if you have it.
2. Southern-Style Collard & Potato Soup
Ingredients: Collard Greens, Potato Mix, Purple Bell Pepper, Cherry Tomatoes, Swiss Chard
Dice potatoes and bell pepper and add to a pot with water or broth.
Simmer until the potatoes are nearly tender.
Add chopped collards and Swiss chard.
Stir in halved cherry tomatoes and simmer another 5–10 minutes.
Season with salt, pepper, garlic, and a splash of vinegar.
3. Blistered Shishito & Tomato Salad
Ingredients: Shishito Peppers, Cherry Tomato Mix, Salanova Oakleaf Lettuce, Purple Bell Pepper
Quickly sauté shishito peppers in a hot skillet with a little oil until blistered.
Add halved cherry tomatoes and sliced purple pepper; cook for 2–3 minutes.
Let the vegetables cool slightly.
Toss with chopped Salanova lettuce.
Finish with olive oil, lemon juice or vinegar, salt, and pepper.
4. Swiss Chard & Potato Cakes
Ingredients: Potato Mix, Swiss Chard, Purple Bell Pepper, Shishito Peppers
Boil potatoes until tender, then mash them roughly.
Chop Swiss chard and sauté with diced purple pepper and shishito peppers.
Mix the vegetables into the potatoes with salt and pepper.
Form into small patties.
Pan-fry in a little oil until crisp and golden on both sides.
5. Warm Collard, Chard & Tomato Skillet
Ingredients: Collard Greens, Swiss Chard, Cherry Tomato Mix, Purple Bell Pepper, Shishito Peppers
Slice the collards and chard into thin ribbons.
Sauté sliced purple pepper and shishito peppers in olive oil.
Add the greens and cook until just tender.
Toss in halved cherry tomatoes and cook until they begin to soften and release their juices.
Season with salt, pepper, garlic, and a splash of lemon juice or vinegar.
Comments