• Home
  • The Farm
    • About Us
    • Retail & Restaurants
    • Photo Gallery
  • Blog

Fresh Tomatillo Salsa

One pint tomatillos 1/4 c. Onion, chopped 2 cloves garlic 1 jalapeno, chopped Juice of one lime salt and pepper to taste   Place all ingredients in food processor. Pulse till well blended. Taste and adjust lime juice, salt and pepper. If you do not have a food processor, just finely chop all ingredients. Store

Read more

Summer Tomato Salad

1 pint cherry tomatoes, halved   1 cup chopped heirloom tomatoes   1/4 cup chopped green onions   1 clove garlic, minced   1/4 cup chopped fresh basil     1/4 cup chopped cilantro   fresh ground black pepper to taste   red pepper flakes to taste   salt to taste        

Read more

Roasted Chicory

1 Chicory head, escarole, radicchio, or treviso 2 Tablespoons olive oil 1 Tsp thyme Salt and Pepper to taste 1/4 1/4 pound crisp fried bacon, cut into small pieces Halve chicory head and place them in an ovenproof dish. Drizzle with olive oil, cover with foil and roast in a 350° oven for 30 minutes.

Read more

Roasted Cauliflower and Orzo Salad

1 1/2 cups orzo, cooked 1 cup cauliflower, cut into small pieces 1 cup cherry tomatoes, halved 1/3 cup chopped cilantro (parsley or basil works too) 1 clove garlic, minced Juice of one large lime 1/3 cup olive oil plus one tablespoon Salt and pepper Heat oven to 425 degrees. Cook orzo according to package

Read more

Summer Squash Chips

1 large summer squash 2 Tablespoons olive oil Kosher salt, to taste Preheat oven to 225°F. Line two large baking sheets with parchment paper. Slice summer squash into rounds and place the slices on a sheet of paper towels. Place another paper towel on top of the squash slices and press on them to draw

Read more

Brassica and Beet Salad

This is a good recipe for whenever you might have leftover cabbage. They keep really well, so that half cabbage from last week can be put to use. 1 cabbage. This can be any type or two halves to get more color and texture. Savoy and red cabbages are good together. 1 c. shredded beets.

Read more

Broccoli/Cauliflower Salad

Broccoli/Cauliflower Salad 1-2 heads broccoli or cauliflower, cut into bite sized pieces 3 carrots, shredded 1/3 cup raisins or dried cranberries 1/4 cup sunflower seeds, hemp seeds or sliced almonds 1/3 cup mayonaise or vegan substitute 1 Tbs. Dijon mustard 1 Tbs. honey Combine first four ingredients in a large mixing bowl. In a separate

Read more

Week Three Juice

1/2 bunch carrots 2 beets 1/2 bunch kale 1 cucumber 3 stalks celery 1 medium apple 1 lemon Run all ingredients through juicer, serve cold and right away. Smoothie Version Chop ingredients into small pieces. Place in high speed blender with one cup of ice and enough liquid to cover one third of blender contents.

Read more

Week Two Juice

This week’s juice is a refreshing mix of green vegetables with a mild anise flavor from the fennel. This recipe includes celery, which is not in the share, but is a very common item in most fridges. Celery is also alkaline, which helps bring the body in balance. One mini green romaine 1/2 bunch collards

Read more

Vegetables for Breakfast

At Simington Gardens, we are always trying to find new ways to use vegetables. More likely, we are trying to find ways to use more vegetables in a recipe that already has a lot of vegetables in it. We think this easy frittata recipe does a good job of this. It also lends itself to

Read more

Mustard Greens with Pork

Mustard Greens with Pork

Ingredients 1 1/2 pounds young mustard greens 3/4 pound boneless pork loin, partly frozen 1 tablespoon cornstarch 2 tablespoons dry sherry 1 teaspoon sugar 1 tablespoon oyster sauce 1 tablespoon soy sauce 2 tablespoons peanut or vegetable oil 1 tablespoon ginger root, minced 1 clove garlic, minced 3 scallions, white and green part, chopped Coarse

Read more

Mustard Greens with Onions, Tomatoes and Chiles

CSA Weekly Recipes, Recipe by simadminPosted February 12, 2015
Mustard Greens with Onions, Tomatoes and Chiles

Ingredients 2 lb. mustard greens or collards, washed, stems removed, and coarsely chopped 1 Tbsp. olive oil 1 medium onion, peeled, cut into ½-inch squares 3 medium tomatoes, peeled, seeded, and chopped 2 to 3 garlic cloves, finely chopped 3 small dried red chilies or several pinches red pepper flakes salt vinegar   Directions Steam

Read more
  • 1
  • 2
  • »

Recent Posts

  • Week 24 Farm News
  • Week 23 Share News
  • Week 19 Farm News
  • Week Eighteen Farm News
  • Week 17 Farm Share

Recent Comments

  • Yolanda on Spring Forward

Archives

  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015

Categories

  • Blog
  • CSA Weekly Recipes
  • Full width
  • Large Thumbnails
  • Recipe
  • Uncategorized

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Recipes

Summer Tomato Salad
Mustard Greens with Pork
Mustard Greens with Pork
Mustard Greens with Onions, Tomatoes and Chiles
Mustard Greens with Onions, Tomatoes and Chiles
Spicy Pumpkin Soup
Spicy Pumpkin Soup

Contact Us

Address:
11563 NE Arndt Rd,
Aurora, OR 97002

Phone:
971-222-9239

Email:
mike@simingtongardens.com

For CSA questions email:

maria@simingtongardens.com

Mail to :
P.O. Box 425
Aurora, OR 97002

Search

Certified Organic

Simington Gardens © 2023 All Rights Reserved.Terms of Use and Privacy Policy.
Join the Simington Gardens CSA