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🌽 This Week’s CSA Share – July 17 🌽

🌽 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

🌱 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 🌞

🌞 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 🌱

🌱 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 — Summer’s Early Bounty! May 29.

🌱 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!