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This week's CSA Pickup:


lemon rosemary cookies

  • 1 cup butter, softened

  • 1/2 cup sugar

  • 3 tablespoons lemon juice

  • 1 teaspoon grated lemon zest

  • 1/2 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 4-1/2 teaspoons minced fresh rosemary

  • 1/4 teaspoon salt

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.

  • Shape into two 12-in. rolls; wrap each in plastic. Freeze for 30 minutes or until firm. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.

Southern Black Eyed Peas Recipe or Hoppin’ John is a hearty, warm and soulful food. This blacked eyed peas recipe is smokey, spicy with a deep yet not too overwhelming bacon flavor. 

Author: Immaculate Bites


  • 1 pound black eyed peas

  • 4 -5 thick bacon slices , chopped

  • 1 cup smoked sausage or turkey , diced

  • 1 large onion , diced

  • 1 stalk celery , diced

  • 2-3 teaspoons minced garlic

  • 1 Jalapenos , minced (optional) replace with cayenne pepper

  • 2 teaspoons fresh thyme , minced

  • bay leaf

  • 1-2 teaspoons creole seasoning

  • 7-8 cups chicken broth

  • 2 cups or more kale

  • Salt and pepper to taste


  1. Rinse dry black-eyed pea beans and pick through and discard any foreign object. Add beans to a large pot covering with 3-4 inches of cold water. Cover and let sit for about 2-3 hours.

  2. In a large, heavy sauté pan, saute chopped bacon until brown and crispy about 4-5 minutes, then add sausage saute for about 2-3 more minutes. Remove bacon and sausage mixture, set aside.

  3. Throw in the onions, celery, garlic, jalapenos, thyme and bay leaf  and saute for about 3-5 minutes, until onions are wilted and aromatic. 

  4. Then pour in the chicken broth or water.

  5. Drain the soaked beans, rinse, and place the beans in the pot. Season with creole seasoning and salt to taste. Mix and bring to a boil.

  6. Reduce heat to a simmer and cook, uncovered, for about 20 minutes.

  7. Throw in the collard greens, and bacon and sausage into the pot, continue cooking for another 10 minutes or more, stirring occasionally, or until beans are tender and slightly thickened to your desire.

  8. Add more stock or water if the mixture becomes dry and thick, the texture of the beans should be thick, somewhat creamy but not watery.

  9. Remove the bay leaves.

  10. Taste and adjust for seasonings with pepper, creole seasoning and salt if needed. Serve over cooked rice and garnish with green onion.

Smashed cucumber salad

  • 1 cucumbers

  • 1/2 teaspoon white sugar

  • 1 teaspoons kosher salt, plus more as needed

  • 1 cloves garlic, finely crushed

  • 1 tablespoons seasoned rice vinegar

  • 1 teaspoon soy sauce

  • 1 teaspoon sesame oil

  • Red pepper flakes to taste

  • 1 teaspoons toasted sesame seeds

  • Wrap cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.

  • Sprinkle cucumber with sugar and salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.

  • Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly.

  • Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.

  • Place cucumbers in serving bowl and sprinkle with sesame seeds.

Creamy Avocado Salsa Verde (with tomatillos)

From Tulum, Mexico, Servings 6


Avocado makes this simple, no-cook salsa verde recipe extra creamy for the perfect tortilla chip dipper or as a Mexican salsa topping for tacos, enchiladas, sandwiches, taquitos, and everything in between.



4 tomatillos roughly chopped

1 avocado seeded, peeled and roughly chopped

1 lime juiced

1/3 cup roughly chopped fresh cilantro

1/4 cup roughly chopped green bell pepper

1/4 cup roughly chopped white onion

1/4 cup water

kosher salt to taste

1 Jalapeño, optional

1 Serrano, optional

Pinch of granulated garlic, optional

Pinch of cumin, optional




Add all of the ingredients to a blender and mix until well blended. Season to taste. Refrigerate for 3-5 days.

Purple roasted potatoes with cilantro

  • 1 1/2 pounds purple 

  • Israeli salad

  • 1 extra large tomatoes, diced

  • 1/2 cucumber, diced

  • 1/2 cup onion, finely chopped

  • 1/2 red bell pepper, finely diced

  • 1/2 lemon (for juice)
  • salt and pepper to taste
  • combine all ingredients and grab a fork to dig in!

Simple Roasted Butternut Squash

  • 1 butternut squash - peeled, seeded, and cut into 1-inch cubes

  • 2 tablespoons olive oil 

  • 2 cloves garlic, minced

  • salt and ground black pepper to taste

  • Directions

  • Step 1

  • Preheat oven to 400 degrees F (200 degrees C).

  • Step 2

  • Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.

  • Step 3

  • Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Summer Squash Medley

  • 1 medium yellow summer squash, thinly sliced

  • 1 small zucchini, thinly sliced

  • 1/3 cup chopped onion

  • 1 tablespoon butter

  • 1 tablespoon brown sugar

  • 1/4 teaspoon minced garlic

  • 1/8 teaspoon lemon juice

  • 1/8 teaspoon salt


  • 1. In a small skillet, saute the yellow squash, zucchini and onion in butter until crisp-tender; add the remaining ingredients. Cook and stir until vegetables are tender.

Zucchini bread

  • 2 cups shredded raw zucchini (I use 3 cups)

  • 3 eggs 

  • 1 3/4 cups sugar  (I cut it to 1 ½)

  • 1 cup vegetable oil 

  • 2 1/4 cups flour 

  • 1/4 teaspoon baking powder 

  • 2 teaspoons baking soda 

  • 2 teaspoons cinnamon 

  • 1 teaspoon salt 

  • 2 teaspoons vanilla 

  • 1 cup chopped walnuts or 1 cup chocolate chips

Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and walnuts. Mix together by hand.

Add drained zucchini. Mix well. Pour into 2 greased and floured loaf pans. Bake 55 to 65 minutes at 350°, or until a wooden pick or cake tester inserted in center comes out with very little cake clinging to it.

  • Mayocoba Pot Beans

  • 2 cups dried Mayocoba beans

  • 1 small onion

  • 2-3 tablespoons bacon drippings (or lard)

  • 1-2 teaspoons salt (plus more to taste)

  • 2-3 quarts water

  • pinch of Mexican oregano


  • Instructions

  • Add beans to a pot and cover with 2-3 quarts of water, or so the water level is 2" above the beans. Add the roughly chopped onion and 2-3 tablespoons of bacon drippings (or lard). 

  • Bring to a boil. Reduce heat to a simmer and partially cover. Let simmer for 1.5-2 hours.  Ensure that the water level is well above the beans by adding more water as they cook if necessary.  

  • Start tasting them after 1 1/2 hours. If they are hard or grainy they need a little more time.

  • Once cooked add 1 teaspoon of salt and simmer for another 10-15 minutes.

Sonoran style amaranth greens
• 1 tablespoon olive oil
• 1/2 large onion, diced
• 4 cloves garlic, chopped
• 2 dried red chiles
• 1 large tomato, diced
• 1 bunch amaranth greens, stemmed and chopped
• 1 cup cooked beans
• 3 cups broth

Heat olive oil in a large pan over medium-low heat and add onion. Sauté for 5 minutes.
Add garlic and chiles to the pan and cook for another minute.
Add tomatoes to the pan and simmer for 2-3 minutes.
Add greens, broth, and beans to the pan and stir everything together.
Simmer for 20-30 minutes, or until the dish reaches your desired consistency. Taste for seasonings and adjust if needed.
Serve with bread or tortillas.

Purple roasted potatoes with cilantro

  • 1 1/2 pounds purple potatoes

  • 1 cloves garlic (minced)

  • Optional: 1 tablespoons chopped fresh cilantro

  • 2 tablespoons extra-virgin olive oil

  •  kosher salt

  •  ground black pepper

  •  dried leaf thyme

  • Heat oven to 400

  • oil a roasting pan

  • cut potatoes into 1 inch pieces

  • Toss them in a bowl with the minced garlic, fresh chopped cilantro (if using), olive oil, salt, pepper, and thyme

  • Arrange the potatoes in a single layer in the prepared pan.

  • Roast the potatoes for 20 to 25 minutes, or until browned and tender, occasionally turning.

  • *** option: exchange cilantro for rosemary.

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