CSA Recipes - September 16, 2026

1. Fried Green Tomatoes with Easy Remoulade

Ingredients: Green Tomatoes, Bell Pepper Mix, Watermelon Radish (Purple Heart)

For the tomatoes:

• Slice green tomatoes about ¼-inch thick and lightly salt them.

• Set up three bowls: flour, beaten egg, and cornmeal.

• Dip each tomato slice in flour, then egg, then cornmeal.

• Fry in about ¼-inch of oil over medium-high heat for 2–3 minutes per side, until golden and crisp.

• Drain on paper towels.

Easy Remoulade:Mix mayonnaise with Dijon mustard, lemon juice, minced garlic, paprika, and a little hot sauce.

To serve: Top the fried green tomatoes with remoulade and a few very thin slices of watermelon radish for color and crunch.

2. Simple Eggplant Parmesan

Ingredients: Eggplant (Annina/Thanos), Green Tomatoes, Bell Pepper Mix

• Slice eggplant into ½-inch rounds and lightly salt. Let sit for 15 minutes, then pat dry.

• Dip slices in beaten egg, then seasoned breadcrumbs.

• Bake at 425°F for 20–25 minutes, flipping halfway through.

• Place baked eggplant in a baking dish with marinara sauce and shredded mozzarella.

• Bake at 375°F for 15–20 minutes, until bubbly and golden.

• Top with chopped fresh herbs if available.

Easy shortcut: Skip frying the eggplant and bake it first — much less mess and still crispy.

3. Grilled Shishito Peppers with Roasted Potatoes

Ingredients: Shishito Peppers, Potatoes (Adirondack Blue), Bell Pepper Mix

• Cut potatoes into small wedges and toss with olive oil, salt, and pepper.

• Roast at 425°F for 25–30 minutes until crispy.

• While the potatoes cook, toss shishito peppers with a little olive oil.

• Grill peppers over high heat for 3–5 minutes, turning occasionally, until blistered and charred.

• Sauté sliced bell peppers briefly in the same pan if desired.

• Toss everything together and finish with lemon juice and flaky salt.

4. Roasted Beet & Watermelon Radish Salad

Ingredients: Red Beets (Merlin), Watermelon Radishes (Purple Heart), Bell Pepper Mix

• Cut beets into wedges and toss with olive oil, salt, and pepper.

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

• Thinly slice watermelon radishes.

• Slice bell peppers into thin strips.

• Arrange the roasted beets with the raw radishes and peppers.

• Drizzle with balsamic vinegar and olive oil before serving.

Optional: Add goat cheese, feta, or toasted nuts for a heartier salad.

5. Crispy Blue Potato & Eggplant Hash

Ingredients: Potatoes (Adirondack Blue), Eggplant (Annina/Thanos), Bell Pepper Mix, Red Beets (Merlin)

• Dice potatoes, eggplant, and beets into small pieces.

• Roast the potatoes and beets at 425°F for about 20 minutes.

• Add diced eggplant and peppers, toss with olive oil, salt, pepper, and smoked paprika.

• Roast another 15–20 minutes, until everything is browned and tender.

• Serve as a side dish or top with a fried egg for an easy meal.