SUMMER CSA // WEEK 11

 “One of the very nicest things about life is the way we must regularly stop whatever it is we are doing
​and devote our attention to eating.” – Luciano Pavarotti

WHAT'S IN THE BOX?

Potatoes            White Rock Specialties                Mosca, Co        2 lbs
Cilantro             White Mountain Farms               Mosca, Co         1 bunch
Radish               White Mountain Farms               Mosca, Co         1 bunch
Squash              Tierra Sana                               Alamosa, CO      1
Carrots              Weathervane Farm                     Buena Vista, Co   1 bunch
Watermelon       Arkansas Valley Organic Growers  Avondale, Co      1   
Arugula             Ring a Ding Farms                    Howard, Co       1.5 lbs
​

RECIPES

Spicy Radish Pesto

• Bunch of radish
• 2 cups packed arugula
• 1/2 - 3/4 cups grated coconut
• 2 1/2 tsp mustard seeds 
• 3 hot green chili peppers
• Pinch of salt
• 1 large bunch of cilantro
• 1 tbl mustard oil

1. Blend first 7 ingredients together to form a paste
2. Add water if necessary
3. Drizzle in oil
4. Serve with rice, on pita bread with hummus, or on sandwiches

Sweet and Spicy Carrot Pudding

• Bunch of Carrots, grated
• Can of coconut milk
• Coconut flakes
• 1/2 cup of sugar
• 1 tbl cardamom
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp salt
• 2 tbl butter
• raisins
• Pistachios 

1. Melt the butter and cook the raisin and pistachios 
2. After about 3 minutes add carrots and spices
3. Add coconut milk and sugar
4. Let reduce on medium heat for about 30 minutes
5. Top with toasted coconut and pistachios 

Stuffed Acorn Squash with Quinoa

• 1 Acorn Squash, cut in half 
• Quinoa
• Vegetable stock
• Mushrooms
• Onions
• Garlic
• Bell pepper
• Cranberries
• Parmesan

1. Cut squash in half and scoop the insides out
2. Preheat oven to 325 
3. Cook quinoa with the vegetable stock
4. Sauté onions, mushrooms, bell pepper and garlic
5. Add cranberries and cook for about 2 minutes
6. Add quinoa to the mixture and fill the squash
7. Top with parmesan 
8. Bake for about 35-45 minutes