🌾 This Week’s CSA Share – August 14 🌾

Your CSA box is bursting with flavor this week:

🥬 Cabbage
🥒 Squash
🌿 Fennel
🥔 Potatoes
🧅 Onion
🧄 Garlic
🌱 Fresh Herbs
🥒 Cucumber

🥗 Quick Recipe: Cabbage, Fennel & Herb Slaw
A crisp, fresh, and tangy salad that’s perfect for hot summer days!

Ingredients:

• 2 cups cabbage, thinly sliced

• 1 small fennel bulb, thinly sliced (reserve fronds for garnish)

• 1 cucumber, thinly sliced

• 1 tbsp onion, finely minced

• 1 clove garlic, minced

• 2 tbsp olive oil

• 1 tbsp vinegar or lemon juice

• 1 tbsp fresh herbs (parsley, dill, or basil), chopped

• Salt & pepper to taste

Instructions:

1. In a large bowl, combine cabbage, fennel, cucumber, and onion.

2. In a small jar, mix olive oil, vinegar/lemon juice, garlic, herbs, salt, and pepper. Shake well.

3. Pour dressing over veggies and toss until coated.

4. Garnish with fennel fronds and extra herbs. Serve chilled.

🥗 Light, crunchy, and garden-fresh—just the way summer should taste!

🌾 This Week’s CSA Share – August 7 🌾

Your CSA box this week is full of hearty, flavorful summer staples:

🥬 Cabbage
🥒 Squash
🍅 Tomatoes
🥔 Potatoes
🧅 Onion
🧄 Garlic
🌿 Fresh Herbs (like parsley, dill, or basil)

🍲 Quick Recipe: Rustic Summer Veggie Stew
This one-pot dish is perfect for a light dinner or a side with grilled meat or bread.

Ingredients:

• 1 tbsp olive oil

• 1 Onion, chopped

• 2 cloves Garlic, minced

• 2 Potatoes, diced

• 1 small Squash, sliced

• 1 cup Cabbage, chopped

• 2 Tomatoes, diced

• 1 tbsp fresh Herbs

• Salt, pepper, and optional paprika or chili flakes

Instructions:

1. Heat oil in a large pot. Sauté onion and garlic until fragrant.

2. Add potatoes and cook for 5 minutes.

3. Add squash, cabbage, and tomatoes. Stir well.

4. Add herbs, season to taste, and cover. Simmer for 20–25 minutes until everything is tender.

✅ Serve as-is, over rice, or with crusty bread!

🌱 This Week’s CSA Share – July 31 🌱

Our garden is bursting with fresh flavor—ready for your table!

This week we’re featuring:
🍅 Tomatoes
🫑 Peppers
🥒 Zucchini
🎃 Squash
🥬 Cabbage
🌿 Herbs
🌱 Fennel
🥬 Celery

🌿 Summer Garden Sauté

A light, rustic veggie dish—perfect as a side or served over rice, pasta, or with grilled meat.

Ingredients:

• 1 small fennel bulb, thinly sliced (fronds reserved for garnish)

• 2 medium tomatoes, chopped

• 1 bell pepper, sliced

• 1 zucchini, sliced

• 1 yellow squash, sliced

• ½ cup cabbage, thinly sliced

• 1 stalk celery, chopped

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• Salt & pepper to taste

• Fresh herbs (parsley, thyme, or basil), chopped

Instructions:

1. Heat oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.

2. Add fennel, celery, squash, zucchini, and peppers. Cook for 5–7 minutes, stirring occasionally until vegetables begin to soften.

3. Stir in cabbage and cook 2 more minutes.

4. Add tomatoes and cook another 2–3 minutes until everything is tender and juicy.

5. Season with salt, pepper, and fresh herbs.

6. Garnish with chopped fennel fronds if desired. Serve warm.

🌱 This Week’s CSA Share – July 24 🌱

Your box is full of peak-summer flavor! Here’s what’s fresh from the farm this week:

🧅 Scallions & Onions
🍅 Tomatoes
🫑 Peppers
🥒 Squash & Cucumbers
🥔 Potatoes

🍳 Quick Recipe: Summer Veggie Hash

This one-pan hash is a delicious way to use your CSA produce — perfect for breakfast, lunch, or a light dinner!

Ingredients:

• 1 tbsp olive oil

• 2–3 Potatoes, diced

• ½ Onion, chopped

• 1 Squash, diced

• 1 Bell Pepper, chopped

• 1 Tomato, diced

• 2 Scallions, sliced

• Salt, pepper, and optional smoked paprika or fresh herbs

Instructions:

1. Heat olive oil in a skillet over medium heat.

2. Add potatoes and cook until golden and tender, about 10–12 minutes.

3. Stir in onions, squash, and peppers. Cook for 5–6 minutes.

4. Add diced tomato and scallions. Cook another 2–3 minutes.

5. Season to taste and serve hot — top with an egg for extra goodness!

✅ Also great as a side with grilled meat or tucked into a tortilla.

#CSA #FarmFresh #EatSeasonal #SummerVeggies #RenovatusCSA #OnePanMeal

🌽 This Week’s CSA Share – July 17 🌽

Your summer garden box is looking vibrant! This week’s harvest is packed with bold colors, rich nutrients, and fresh flavor:

🍅 Tomatoes
🥒 Zucchini & Squash
🥬 Cabbage, Swiss Chard, Kale
🌶️ Okra
🧅 Scallions

🍳 Quick Recipe: Summer Sauté with Okra, Zucchini & Greens

This one-skillet dish brings together your CSA favorites in a fast, flavorful way — perfect for a weeknight meal!

Ingredients:

• 1 tbsp olive oil

• ½ cup Scallions, chopped

• 1 cup Okra, sliced

• 1 small Zucchini or Squash, sliced

• 1 cup Cabbage or Swiss Chard, chopped

• 1 cup Kale, chopped

• 1 Tomato, chopped

• Salt, pepper, and chili flakes to taste

• Optional: a splash of apple cider vinegar or hot sauce

Instructions:

1. Heat oil in a skillet over medium heat.

2. Sauté scallions and okra for 4–5 minutes until lightly browned.

3. Add zucchini/squash and cook for 3 minutes.

4. Stir in greens and cabbage. Cook until wilted.

5. Add chopped tomato, season, and cook 2–3 more minutes.

6. Finish with a splash of vinegar or hot sauce if desired.

✅ Serve with rice, cornbread, or grilled meat!

🌱 CSA Weekly Update – 7/10/25

This Week’s Harvest + a Simple Roasted Summer Veggie Recipe

Summer is officially showing off in the garden, and your CSA share is bursting with color, flavor, and nourishment. Thank you for continuing to be part of this season—and this mission—with us.

Here’s what you’ll find in this week’s share:

🍅 Tomato
🥒 Zucchini
🌼 Squash
🥬 Cabbage
🌿 Fennel
🌈 Swiss Chard
🥕 Carrots
🌿 Kale

🥕 Quick Recipe: Roasted Summer Veggie Medley

This dish is incredibly flexible—use any combination of the veggies in your box and serve it warm as a side or toss with pasta, rice, or quinoa for a filling main.

Ingredients:

• 1–2 Tomatoes (cut into chunks)

• 1 Zucchini (sliced)

• 1 Yellow Squash (sliced)

• 1/2 Cabbage (roughly chopped)

• 1 small Fennel bulb (sliced)

• 1–2 Carrots (peeled and sliced)

• 1–2 Tbsp olive oil

• Salt, pepper, and your favorite herbs (rosemary, thyme, or oregano)

• Optional: Swiss Chard or Kale (chopped and added in the last 10 minutes)

Directions:

1. Preheat oven to 400°F (200°C).

2. Place all chopped vegetables (except Swiss chard/kale) on a large baking sheet.

3. Drizzle with olive oil, sprinkle with salt, pepper, and herbs, and toss to coat.

4. Roast for 20–25 minutes, stirring once or twice.

5. Add chopped kale or Swiss chard in the last 5–10 minutes for a lightly crisped finish.

We hope you enjoy every bite! Your continued support helps us cultivate more than just vegetables—it helps grow hope and restoration in our Christ-centered recovery community.

💚 Here’s to another week of flavor, healing, and hope.

– The Renovatus Farm Team

🌞 This Week’s CSA Share – July 3 🌞

Summer is in full swing, and your box is packed with bright, flavorful produce!

• Potatoes

• Tomatoes

• Zucchini,

• Squash,

• Cucumbers

• Fennel,

• Scallions,

• Fresh Herbs

🍽 Quick Recipe: Summer Veggie Skillet with Herbs & Potatoes

This light, herby skillet dish brings out the best in your CSA veggies. Serve it warm as a side, or add a fried egg or protein to make it a meal!

🥘 Ingredients:

• 1 tbsp olive oil

• 2–3 Potatoes, cubed

• 1 small Zucchini, sliced

• 1 small Yellow Squash, sliced

• 1–2 Tomatoes, diced

• ½ Fennel bulb, thinly sliced (save fronds for garnish)

• 2 Scallions, chopped

• 2 tbsp fresh Herbs (try dill, basil, or parsley)

• Salt & pepper to taste

🔥 Instructions:

1. Heat oil in a large skillet over medium heat.

2. Add potatoes and cook until golden and tender, about 10–12 minutes.

3. Stir in zucchini, squash, and fennel. Cook for 5–6 minutes until soft.

4. Add tomatoes, scallions, and herbs. Cook for 2 more minutes.

5. Season with salt and pepper. Garnish with fennel fronds or extra herbs.

✅ Tip: Serve with a side of cucumber salad or crusty bread!

🌱 This Week’s CSA Share – June 26 🌱

Your box is bursting with flavor and color — perfect for fresh summer meals!

🥔 Potatoes
🍅 Tomatoes
🥬 Lettuce, Kale
🥕 Carrots
🌿 Fresh Herbs (variety may include parsley, dill, or basil)

🍽 Quick Recipe: Roasted Potato & Herb Salad with Fresh Greens

This hearty salad is perfect for lunch or a light dinner — a mix of warm roasted potatoes and crisp, raw veggies tossed with fresh herbs.

🥗 Ingredients:

• 1 lb Potatoes, cubed

• 1 tbsp olive oil

• Salt & pepper

• 1 cup Carrots, shredded or sliced

• 1–2 Tomatoes, diced

• 1 cup Kale, chopped

• 2 cups Lettuce, torn

• 2 tbsp chopped Herbs (try dill, parsley, or basil)

• Optional: splash of lemon juice or vinaigrette

🔥 Instructions:

1. Toss potatoes with olive oil, salt, and pepper. Roast at 400°F for 25–30 minutes.

2. In a large bowl, combine lettuce, kale, carrots, tomatoes, and herbs.

3. Add warm roasted potatoes and toss gently.

4. Drizzle with vinaigrette or lemon juice and serve immediately!

✅ Tip: Add a boiled egg, grilled chicken, or chickpeas for protein.

🥗 This Week’s CSA Share – June 19

Fresh, crunchy, and full of color — this week’s CSA box brings everything you need for vibrant summer meals. Whether you’re tossing a salad or cooking something cozy, we’ve got you covered!

🧺 In Your Box:

• Lettuce

• Napa Cabbage

• Kale

• Radishes

• Carrots

• Onions

• Zucchini

🍲 Quick Recipe: Zucchini & Carrot Stir-Fry with Kale and Radishes

This fast and colorful dish makes great use of your CSA share — light, nourishing, and ready in under 20 minutes!

Ingredients:

• 1 tbsp olive or sesame oil

• 1 small Zucchini, sliced

• 1 cup Carrots, thinly sliced or julienned

• ½ cup Onions, sliced

• 1 cup Kale, chopped

• 2 Radishes, thinly sliced

• ½ cup Napa Cabbage, shredded

• Salt, pepper, and a splash of soy sauce or lemon juice

Instructions:

1. Heat oil in a skillet over medium heat.

2. Sauté onions, carrots, and zucchini for 3–4 minutes.

3. Add cabbage and kale. Stir and cook for another 2–3 minutes.

4. Toss in radishes and cook 1 more minute.

5. Season to taste with salt, pepper, and a splash of soy sauce or lemon juice.

Serve warm with rice or quinoa — or enjoy it chilled as a veggie bowl!

🍽 Recipe Highlight: Summer Veggie Sauté with Kale & Zucchini

This fast and flexible sauté is the perfect way to use up several items from your CSA share. Enjoy it as a side, toss it with pasta, or serve over rice!

Ingredients:

• 1 tbsp olive oil

• ½ cup Onion, sliced

• 1 small Zucchini, sliced

• ½ cup Carrots, julienned or thinly sliced

• ½ cup Turnips, thinly sliced

• 1 cup Broccoli or Cauliflower florets

• 1 cup Kale, chopped

• Salt & pepper to taste

• Optional: squeeze of lemon juice or sprinkle of parmesan

Instructions:

1. Heat olive oil in a large skillet over medium heat.

2. Add onions and cook for 2–3 minutes until soft.

3. Add zucchini, carrots, and turnips. Cook for another 4 minutes, stirring occasionally.

4. Toss in broccoli or cauliflower and cook 3 more minutes.

5. Stir in kale and cook just until wilted.

6. Season with salt, pepper, and a splash of lemon juice if desired.

Serving Tip: Add this sauté over quinoa or pasta, or serve alongside grilled chicken or tofu for a hearty meal.

🧄 This Week’s CSA Share — Garden Brightness! (June 5)

Hi CSA family! Your share this week is packed with flavorful, crisp vegetables straight from the fields. One exciting highlight: garlic scapes — the curly green tops of garlic plants with a mild, delicious garlicky flavor!

🥕 This Week’s Harvest:

• Garlic Scapes

• Broccoli

• Lettuce

• Napa Cabbage

• Peas

• Cauliflower

• Greens (may include kale, chard, or mustard)

• Turnips

From salad to sauté, you’ve got everything for fresh meals all week long.

🍳 Recipe Highlight: Garlic Scape Stir-Fry with Greens & Peas

This easy stir-fry uses several items from your CSA box and makes a delicious lunch or side dish. Ready in under 20 minutes!

Ingredients:

• 1 tbsp olive oil or sesame oil

• 1 cup Garlic Scapes, chopped into 1-inch pieces

• 1 cup Peas

• 1 cup Greens (chopped kale or chard work best)

• ½ cup Broccoli or Cauliflower, chopped

• ½ cup Napa Cabbage, shredded

• 2 small Turnips, thinly sliced

• Salt & pepper to taste

• Optional: Soy sauce or splash of lemon juice

Instructions:

1. Heat oil in a skillet over medium heat.

2. Add garlic scapes and turnips, cooking for 3–4 minutes.

3. Stir in broccoli or cauliflower, and peas. Cook for 3–4 minutes.

4. Add napa cabbage and greens. Sauté until just wilted.

5. Season with salt, pepper, and soy sauce or lemon juice.

6. Serve warm with rice, or chilled as a grain bowl topper.

🌱 This Week’s CSA Share — Summer’s Early Bounty! May 29.

Hello CSA members! We’re thrilled to bring you another beautiful box of just-harvested produce. This week’s mix leans into cool-weather greens and the first tastes of summer.

🥦 What’s in Your Box:

• Pac Choi (Bok Choy)

• Lettuce

• Broccoli

• Zucchini

• Napa Cabbage

• Radishes

• Cauliflower

• Peas

This lineup is perfect for crisp salads, crunchy stir-fries, or light summer bowls.

🍜 Recipe Highlight: Zucchini & Pac Choi Stir-Fry with Crunchy Peas

A super-quick, flavor-packed recipe using many of your CSA items. This stir-fry is light, fresh, and ready in under 20 minutes!

Ingredients:

• 1 tbsp sesame or olive oil

• 1 small Zucchini, sliced into half moons

• 1 cup Pac Choi, chopped

• 1 cup Broccoli or Cauliflower, chopped into bite-sized florets

• ½ cup Peas (snow peas or shelled)

• ½ cup Napa Cabbage, shredded

• 2 Radishes, thinly sliced

• 1 clove garlic, minced

• 1 tbsp soy sauce or tamari

• Optional: pinch of chili flakes, sesame seeds for garnish

Instructions:

1. Heat oil in a skillet or wok over medium heat.

2. Add garlic and zucchini, cooking for 2–3 minutes.

3. Add broccoli or cauliflower and peas; sauté for another 3–4 minutes.

4. Stir in pac choi and Napa cabbage. Cook until wilted, about 2 minutes.

5. Add soy sauce and radishes. Toss and cook for 1 more minute.

6. Top with sesame seeds and enjoy over rice or noodles!

🌱 CSA Weekly Update – May 22, 2025

Fresh Harvest + A Simple Spring Stir-Fry Recipe

🌿 Quick Recipe: Spring Stir-Fry

This simple stir-fry comes together quickly and makes the most of several items in your CSA box. It’s a great way to enjoy a warm, satisfying dinner with clean, seasonal ingredients.

Ingredients:

• 1 bunch Pac Choi (chopped)

• 1 cup Broccoli florets

• 1/2 head Cauliflower (chopped)

• 1/2 Onion (sliced)

• 1–2 Turnips (sliced thin)

• 1 Tbsp sesame or olive oil

• Soy sauce or tamari, to taste

Directions:

1. Heat oil in a large skillet or wok over medium-high heat.

2. Add onion, turnips, and broccoli. Sauté for 3–4 minutes.

3. Stir in cauliflower and Pac Choi. Cook for another 2–3 minutes until just tender.

4. Add a splash of soy sauce or tamari, toss well, and serve hot over rice or noodles.

As always, thank you for being part of this journey—not just of eating well, but of growing lives rooted in hope and healing. Your support continues to fuel the mission of our Christ-centered recovery community here at Renovatus.

This Week’s CSA Share

🌿 May 15 - CSA Share

Fresh From the Farm!

We’re excited to share this week’s vibrant harvest with our CSA members! Your box is full of crisp, flavorful vegetables perfect for spring meals. Here's what you’ll be receiving:

🍽 Recipe Highlight: Spring Stir-Fry with Napa Cabbage & Broccoli

Looking for a simple, delicious way to use your CSA goodies? Try this quick Spring Stir-Fry that highlights several items from your box. Perfect for a light dinner or as a side with rice or noodles.

Ingredients:

• 1 tbsp olive oil or sesame oil

• 2 cups Napa cabbage, chopped

• 1 cup Broccoli florets

• ½ cup Cauliflower florets

• 2 Turnips, sliced thin

• ½ cup Onion, thinly sliced

• 2 tbsp Cilantro, chopped (for garnish)

• 2 tbsp soy sauce (or tamari for gluten-free)

• 1 tsp fresh grated ginger (optional)

• Salt & pepper to taste

Instructions:

1. Heat oil in a large skillet or wok over medium heat.

2. Add onions and turnips. Sauté for 3–4 minutes until just tender.

3. Add broccoli and cauliflower. Cook another 3–4 minutes.

4. Stir in Napa cabbage and soy sauce. Cook until wilted, about 2 minutes.

5. Season with salt and pepper to taste.

6. Remove from heat and garnish with chopped cilantro.

Tip: Serve over rice or noodles for a complete meal, or add scrambled eggs or tofu for extra protein!