Using Your CSA: Recipes for weeks two and three


This week’s featured recipes:

Ellen Touart-Grob’s Garlic Scape Pesto

Uses: Garlic Scapes and olive oil from the Farm Stand

Ellen Touart Grob’s Pickled Beets

Uses: Beets

Joanna Horobin’s Turnip Green Spanakopita

Uses: Turnip Greens, Tatsoi, Spinach, Arugula, Beet Greens, Chard, Scallions, Garlic Scapes, Carrot Tops

Stir-fried Chicken with Chinese Cabbage from Food & Wine

Uses: Garlic Scapes, 1 bunch of Scallion tops, Chinese Cabbage, Stillman Farm’s Chicken

Collards Stuffed with Red Beans and Rice from Fat Free Vegan Kitchen

Uses: Collards, Baer’s Beans from the Land’s Sake Farm Stand, squash

Sauteed Lemon Maple Frisee from Gourmet

Uses: Frisee, Land’s Sake Maple Syrup

Escarole and White Beans from All Recipes

Uses: Escarole, garlic scapes, Baer’s Beans,  Nashoba Bread baguette

Kohlrabi Curry from Brassicas by Laura Russell

Uses: kohlrabi, collards or kale


Read on for recipes! What are you making with your Land’s Sake produce? Let us know; we’d love to share your recipes! Having trouble using something in your share? Let us know that too, and we’ll try to focus on that particular item. Happy eating!

P.S.: share a photo of a meal made with Land’s Sake produce with hashtag #landssake; we’ll put the top 5 on the blog!


From our Shareholders:

pestoGarlic Scape Pesto

Ellen Touart-Grob

Uses: garlic scapes. We also have amazing olive oil for this pesto at the farm stand!


1/4 pound roughly chopped scapes

1 cup (or less) freshly grated Parmesan cheese or other sharp Italian cheese
1–2 tablespoons freshly squeezed lime or lemon juice, adjusted to taste
1/2 cup olive oil
salt to taste

Puree scapes, olive oil, and juice in a blender or food processor until nearly smooth. (You can make a smooth paste if you prefer, but most people like a little texture in the pesto.) Gently stir in the cheese or gingerly pulse the cheese into the mixture; take it easy as you mix in the cheese to avoid making the pesto gummy by over blending. Taste and then adjust juice and salt to taste.

OPTIONAL: Process ¼ to ½ cup toasted pistachios, pine nuts or almonds along with the scapes.

Store in the refrigerator to use within two or three days; freeze for longer storage.




Gingered (or Cumin) Beet Pickles

Amanda Hesser, Food 52, adapted by Ellen Touart-Grob

Uses: Beets


Makes 1 quart

One 2-inch piece fresh ginger, peeled and sliced into 1/8-inch thick disks
1 cup distilled white vinegar
2 teaspoons kosher salt
1 teaspoon sugar
1 1/4 pound beets, peeled and very thinly sliced (using a mandoline, if you have one)


Pour 1 cup water into a medium saucepan over medium-high heat, and add the ginger, vinegar, salt, and sugar. When the brine simmers, add the beets, and when it returns to a simmer, continue to cook for 4 minutes. Remove the pan from the heat, cover loosely, and let cool to room temperature. Transfer to a quart-size glass container with a lid, and seal tightly. Chill further in the refrigerator for 1 hour or until ready to serve. The pickles will keep in the refrigerator for about 2 weeks.

Alternately, leave out the ginger and add a teaspoon of cumin seeds, proceed as above.



spanakopitaTurnip Green Spanakopita

Joanna Horobin

Uses: various greens, scallions


To make the filling:

2 lb. mixed fresh greens such as spinach, turnip greens, beet greens, arugula, chard, or tatsoi, washed, dried, trimmed of any thick stems, and coarsely chopped

3 Tbs. extra-virgin olive oil

1 bunch scallions, white and light-green parts only, trimmed and finely chopped

2 cups crumbled feta cheese (10 oz.)

1/2 cup finely grated Greek kefalotyri cheese (or Parmigiano-Reggiano)

2 large eggs, lightly beaten

1/2 cup finely chopped fresh dill

1/3 cup finely chopped fresh flat-leaf parsley or carrot tops

1/4 tsp. freshly grated nutmeg

Kosher or fine sea salt


To assemble:

1/3 cup extra-virgin olive oil for brushing; more as needed

Eighteen 9×14-inch sheets frozen phyllo dough (I use Athens brand), thawed and at room temperature

2 tsp milk


Position a rack in the center of the oven and heat the oven to 375°F.

Make the filling: Heat a 10-inch straight-sided saute pan over medium-high heat. Add a few large handfuls of the greens and cook, tossing gently with tongs. As the greens start to wilt, add the rest a few handfuls at a time. Cook until all the greens are wilted and bright green, about 4 minutes. With a slotted spoon, transfer to a colander set in a sink. Let cool slightly and squeeze with your hands to extract as much of the remaining liquid as you can.

Wipe the pan dry with a paper towel. Heat the oil in the pan over medium heat. Add the scallions and cook until soft and fragrant, about 4 minutes. Stir in the greens, turn off the heat, and let cool for 5 minutes. Then stir in the cheeses, eggs, dill, parsley, nutmeg, and 1/2 tsp. salt and mix thoroughly.

Assemble the pie: With a pastry brush, lightly coat the bottom and sides of a 9x13x2-inch baking pan with some of the oil. Working quickly, lightly oil one side of a phyllo sheet and lay it in the pan oiled side up and off center so that it partially covers the bottom and reaches halfway up one long side of the pan (the edge on the bottom of the pan will be about 1 inch from the side). Lightly oil the top of another phyllo sheet and lay it oiled side up and off center so it reaches halfway up the other long side of the pan. (If your pan has sloped sides, the sheets may be slightly longer than the bottom of the pan; if so, let the excess go up one short side of the pan and then alternate with subsequent sheets.) Repeat this pattern with 4 more phyllo sheets.

Next, lightly oil the tops of 3 phyllo sheets and layer them oiled side up and centered in the pan. Spread the filling evenly over the last layer.

Repeat the oiling and layering of the remaining 9 phyllo sheets over the filling in the same way you layered the previous 9. With the oiled bristles of the pastry brush, push the edges of the phyllo down around the sides of the pan to enclose the filling completely.

With a sharp knife, score the top phyllo layer into 24 rectangles, being careful not to cut all the way through to the filling. Using the same pastry brush, brush the milk along all the score marks (this will keep the phyllo from flaking up along the edges of the squares). Bake the spanakopita until the top crust is golden brown, 35 to 45 minutes. Let cool until just warm. Cut out the rectangles carefully along the score marks and serve warm.


Other Recipes From Around The Internet

Stir-Fried Chicken with Chinese Cabbage

Stir-fried Chicken with Chinese Cabbage

Food & Wine

Uses: Garlic Scapes, 1 bunch of Scallion tops, Chinese Cabbage, Stillman Farm’s Chicken


1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-inch pieces
1 tablespoon plus 4 teaspoons soy sauce
3 tablespoons dry sherry
1/4 teaspoon cayenne
2 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced, or three garlic scapes, finely diced
1 teaspoon ground coriander
1 tablespoon wine vinegar
1/2 head Chinese cabbage (about 1 pound), sliced
3/4 cup drained sliced water chestnuts (from one 8-ounce can)
2 teaspoons tomato paste
1/4 teaspoon dried red-pepper flakes
3 tablespoons water
3 tablespoons chopped cilantro or scallion tops
1/8 teaspoon salt
In a medium bowl, combine the chicken with the 1 tablespoon soy sauce, 1 tablespoon of the sherry, and the cayenne. Let marinate for 10 minutes.
In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until almost done, 1 to 2 minutes. Remove.
Add the remaining 1 tablespoon oil to the pan. Add the onion, garlic, and coriander. Cook, stirring, until the onions are golden, about 4 minutes. Add the remaining 2 tablespoons sherry and the vinegar. Cook, stirring, 1 minute longer.
Add the cabbage, water chestnuts, the remaining 4 teaspoons soy sauce, the tomato paste, red-pepper flakes, and water and cook, stirring, for 3 minutes longer. Add the chicken and any accumulated juices, the cilantro, and the salt and cook, stirring, until the chicken is just done, 1 to 2 minutes longer.



stuffed-collards3Collards Stuffed with Red Beans and Rice

Susan Voisin of Fat Free Vegan Kitchen

Uses: Collards, Baer’s Beans from the Land’s Sake Farm Stand, squash


1 cup cooked brown rice (I used brown jasmine)
1 1/2 cup Baer’s Beans, cooked
1 large onion, finely diced
1 green or yellow bell pepper, chopped

1 summer squash, chopped
2 ribs celery, finely chopped
5 cloves garlic, minced
1 15-ounce can diced fire-roasted tomatoes
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon sweet smoked paprika
1/2 – 1 tablespoon Tabasco, or to taste
1/4 teaspoon black pepper
salt to taste
12 leaves collard greens


You will need cooked rice and red beans, so before you do anything else, make sure you have those prepared. I pressure-cooked 1 cup of small red beans for 25 minutes (natural pressure release) and had about 3/4 cup of beans leftover after making this recipe.

Heat a large non-stick skillet over medium-high heat. Spray or wipe it with olive oil, if you like. Add the onion and a pinch of salt, and cook, stirring regularly, until it begins to brown. Add the green pepper, squash, and celery and cook, adding a little water if it starts to dry out, until the vegetables are tender. Add the garlic and cook for another minute.

Remove 3/4 of a cup of the vegetables from the skillet and mix them in a bowl with the fire-roasted tomatoes and a little salt and pepper to taste. Set aside.

To the skillet, add the rice, red beans, the seasonings, and 1/4 cup of bean-cooking liquid or vegetable broth. Reduce heat to very low and cook for about 10 minutes, stirring regularly and adding additional liquid if it starts to dry out. Remove from heat.

Meanwhile, bring a large pot of water to boil. Wash the collard leaves and cut off the stems level with the bottom of the leaves. Turn them with the coarse stem-side of the leaf up, and holding a very sharp knife parallel to the leaf, trim off part of the thickened central rib. Be careful not to cut through the leaves. If leaves are very large, you can just cut out the thickest part of the central rib.

In two batches of 6, place the collard leaves into the boiling water, pressing them down gently to make sure all leaves are submerged. Boil for 3 minutes. Remove with a slotted spoon and rinse in cool water. Repeat with remaining leaves.

Preheat oven to 350F.

To assemble, spoon half of the tomato mixture into the bottom of a long, oiled casserole dish. Place a collard leaf in front of you, trimmed side up and stem closest to you. Place about 2-3 tablespoons of the rice mixture (2 for small leaves, 3 for larger) about a quarter of the way from the bottom.

Fold the side edges over the middle. Fold the bottom (stem end) over the filling, tucking it in behind the filling. Roll up tightly, and place each roll into the casserole dish. Spoon the remaining tomato mixture over the rolls, and cover the baking dish tightly with aluminum foil. Bake at 350 for 40 minutes. Serve hot.


friseeSauteed Lemon Maple Frisee

Andrea Albin of Gourmet via Epicurious

Uses: Frisee, Land’s Sake Maple Syrup


3 tablespoons olive oil, divided
1/2 cup coarse fresh bread crumbs
3/4 teaspoon grated lemon zest
3/4 teaspoon anchovy paste
1 (1-pound) head frisée, torn
1 tablespoon fresh lemon juice
1/2 teaspoon pure maple syrup


Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook bread crumbs until crisp and golden brown, about 4 minutes. Transfer to a bowl and stir in zest and a pinch of salt.

Wipe out skillet, then add anchovy paste and remaining 2 Tbsp oil and cook 15 seconds. Increase heat to medium-high and sauté half of frisée until slightly wilted, about 1 minute. Add remaining frisée and sauté until wilted, about 2 minutes more. Off heat, stir in juice, syrup, 1/8 teaspoon salt, and 1/4 teaspoon pepper.

Serve topped with bread crumbs.



escaroleEscarole and White Beans

From Krista via

Uses: Escarole, garlic scapes, Baer’s Beans,  Nashoba Bread baguette
3 tablespoons olive oil, divided
2 large heads escarole
salt and pepper to taste
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced, or two garlic scapes, finely diced
32 ounces cooked Baer’s Beans cannellini beans with cooking liquid
3 sprigs fresh parsley, fennel tops, or carrot tops, chopped


Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with cooking liquid, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more. Serve with crusty bread.



Kohlrabi Curry

From Laura Russell’s cookbook, Brassicas

Uses: kohlrabi, collards or kale


3 kohlrabi bulbs

Kohlrabi leaves, or 1/2 bunch collards or kale

2 tablespoons canola or other neutral oil

2 slices unpeeled fresh ginger, each 1/4 inch thick

1 yellow onion, diced

1 red bell pepper, cut into 1-inch pieces

1 jalapeno chile, seeded and thinly sliced

1 1/2 teaspoons ground cumin

1 1/2 teaspoons kosher salt

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

14 ounces coconut milk

1/2 cup chicken or vegetable broth

Chopped cilantro and lime wedges for serving, optional


Cut the leaves away from the kohlrabi bulbs, if attached, discarding connective stems. If using kale or collards, cut away the stem. Wash and dry the greens and then chop coarsely. Peel the kohlrabi bulbs, quarter through the stem end, and slice each quarter into 1/4-inch pieces.

Put the oil and ginger in a large, deep frying pan and place over medium heat. When the ginger starts to sizzle, add the onion and bell pepper and cook, stirring occasionally, for about 5 minutes or until they start to soften. Add the jalapeno, kohlrabi slices, cumin, salt, coriander, and turmeric, and stir to coat the vegetables with the spices.

Add the coconut milk and broth to the pan, raise the heat to medium high, and bring to a simmer. Turn the heat to low, cover partially, and cook, stirring occasionally, for about 10 minutes, until the vegetables are almost tender. Stir the greens into the curry and simmer for 5 minutes, until vegetables are tender. Remove the ginger slices and discard. Taste and add additional salt if needed. Serve with rice as a side to grilled chicken or with quinoa as a vegetarian main.