Sautéed Kale with Kohlrabi

Lola West : February 3, 2017 7:14 pm : CSA Recipes

It’s amazing how a splash of citrus and a handful of pistachios can transform simple kale and kohlrabi into a bright, fresh, and lively dish. 

Makes 8 servings
25 min
45 min (includes cooling)

    • 1 1/4 pound kohlrabi, bulbs peeled
    • 1/2 teaspoon grated lime zest
    • 2 tablespoons fresh lime juice
    • 1/4 cup extra-virgin olive oil, divided
    • 2 pounds kale (2 bunches), stems and center ribs discarded
    • 5 garlic cloves, finely chopped
    • 1/3 cup salted roasted pistachios, chopped
    • Equipment: an adjustable-blade slicer

    1. Very thinly slice kohlrabi with slicer.
    2. Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
    3. Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature.
    4. Toss kale with kohlrabi and pistachios.

Read the whole recipe here…

And if you like grapefruit, the Cocktail Grapefruits in our large shares taste great when thrown into COCKTAILS (Greyhounds, specifically). They are also WONDERFUL for juicing in general. ENJOY!

In This Issue
This Week’s Recipe!
CSA Box Links
Box Contents List
Guest Farmer
Web Store

CSA Box Links

Throughout the summer, we are offering a special ‘Refer-a-Friend!’ coupon code. If you refer a friend and they sign up, both you and your friend will receive $10 off your next boxes!
Tell them to sign up here, enter the code and write in your name when it asks ‘how did you hear about us’ so we can be sure to credit your account as well!

 Large Shares:

-Cocktail Grapefruit

-Baby Bok Choy
-Fennel bulb
-Tuscano Kale
-Purple Top Turnips
-Carrots, yellow
-Bacon or Zutano Avocado
-Bunched Arugula
-Radish, Easter Egg variety
-Swiss Chard
-Carrots, either Nantes (orange) or Rainbow (yellow) variety
-Okame Spinach


Regular Shares: 

-Bacon or Zutano Avocado
-Bunched Arugula
-Radish, Easter Egg variety
-Swiss Chard
-Carrots, either Nantes (orange) or Rainbow (yellow) variety
-Okame Spinach




Guest Farmer
Check back soon to meet our next guest farmer!


Check out the Web Store here and stock up on organic carrots, extra heirloom tomatoes or get specialty items like gift certificates and moringa tree saplings! 

If you would like to support our farm in our ongoing educational programs at schools throughout Ventura County and to help underserved communities access organic, locally produced vegetables through our pop-up farm stand project and EBT accepting CSA program, please make a donation today.

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or mail a check to:
 The Abundant Table
P.O. Box 6295
Ventura, CA 93006
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Green Chorizo Tacos with Kale & Potatoes

admin : April 27, 2015 6:06 pm : CSA Recipes, Join the Farm!
Green Chorizo Tacos with Kale & Potatoes
Borrowed from the Food and Wine recipe blog
  1. 1/8 teaspoon black peppercorns
  2. 1/8 teaspoon coriander seeds
  3. 1/8 teaspoon dried oregano
  4. 1 bay leaf, crushed
  5. 1 clove
  6. 2 unpeeled garlic cloves
  7. 1 small poblano chile
  8. 1 cup lightly packed parsley leaves
  9. 2 tablespoons sherry vinegar
  10. Kosher salt
  11. 3/4 pound ground pork shoulder
  1. 1 pound fingerling potatoes, sliced crosswise into 1/2-inch rounds
  2. 1/4 cup extra-virgin olive oil
  3. Kosher salt
  4. Freshly ground pepper
  5. 2 garlic cloves, minced
  6. 3/4 pound kale, stems discarded and leaves chopped
  7. 12 warm corn tortillas
  8. Crumbled queso fresco and Mexican crema (or sour cream), for serving
  1. MAKE THE GREEN CHORIZO In a small skillet, toast the peppercorns, coriander seeds, oregano, bay leaf and clove over moderate heat until fragrant, about 2 minutes. Transfer the spices to a spice grinder and let cool completely, then finely grind them.
  2.  In the same skillet, roast the garlic cloves over high heat, turning, until tender and charred in spots, about 10 minutes. Let the garlic cool, then peel and transfer the cloves to a blender.
  3.  Roast the poblano directly over a gas flame or under a preheated broiler, turning, until charred all over. Let cool, then peel, stem and seed the chile. Add the chile, parsley, sherry vinegar and 1 1/2 teaspoons of salt to the blender and puree until smooth.
  4.  In a medium bowl, mix the ground pork with the puree and the spices. Press a piece of plastic wrap directly onto the green chorizo and refrigerate overnight.
  5. MAKE THE FILLING Preheat the oven to 350°. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 30 minutes, tossing once, until golden and tender.
  6.  In a large skillet, heat the remaining 3 tablespoons of olive oil. Add the garlic and the green chorizo and cook over moderately high heat, breaking up the chorizo with a spoon, until it is just starting to brown, about 10 minutes. Add the kale and toss until just wilted, then add cup of water. Cook over moderately low heat, stirring occasionally, until the kale is tender and the chorizo is cooked, about 10 minutes. Fold in the potatoes and season with salt and pepper.
  7.  Spoon the filling onto the tortillas and serve with queso frescoand crema.

The uncooked green chorizo can be refrigerated for up to 2 days or frozen for up to 1 month.

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Spaghetti squash with jalapeño cream

admin : November 13, 2014 8:02 pm : CSA Recipes

spaghetti-squash- Ingredients:

1 Join the Farm! spaghetti squash (about 3 lbs.)
2 cups milk
2 to 3 Join the Farm! jalapeños, stemmed, seeded, and chopped
2 tablespoons butter, plus more for pans
3 tablespoons flour
1 teaspoon salt
1 cup shredded jack cheese



1. Preheat oven to 375°. Cut squash in half lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 40 minutes. Or poke several holes in skin of squash with a fork and microwave it on high 10 minutes. Squash should be tender when pierced with a fork; if it isn’t, microwave on high in 1-minute intervals until tender. Let sit until cool.

2. Meanwhile, in a medium saucepan over medium heat, warm milk and jalapeños until bubbles form along the edge of the pan. Remove mixture from heat and let sit 15 minutes. Strain and discard jalapeños.

3. When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.

4. In a medium saucepan over medium-high heat, melt 2 tbsp. butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust), about 3 minutes. Slowly pour in jalapeño-infused milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes. Pour mixture over squash and stir to combine. Transfer mixture to a buttered 2-qt. baking dish. Sprinkle with jack cheese and bake until bubbling and brown on top, about 30 minutes.


From Sunset Magazine

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Cilantro rice: two ways

admin : November 13, 2014 6:09 pm : CSA Recipes

Cilantro-ginger rice If you are like most people, you either love cilantro, or you hate it (as in it tastes like soap because you are genetically predisposed to dislike it).  I happen to LOVE it, and so I am sharing two simple recipes to quickly move through those delicious bundles of fresh herbs in your CSA veggie box:

Asian Cilantro Rice


  • 2 cup white rice
  • 4 1-inch-long pieces fresh ginger, peeled, each cut into 4 rounds, plus plus 2 teaspoon minced peeled fresh ginger
  • 3 1/3 cups chicken or vegetable broth (or if you use a rice cooker as I do, follow the manufacturers directions for the ratio of rice to liquid)
  • 1 bunch chopped Join the Farm! cilantro
  • 2 small Join the Farm! green onions, thinly sliced
  • 6 tablespoons vegetable oil
  • 2 tablespoon Asian sesame oil
  • 2 teaspoon (or more) unseasoned rice vinegar


Combine rice and ginger rounds in large saucepan (or rice cooker if using). Add broth. Bring to boil, stirring often. Cover; reduce heat to low. Simmer until rice is tender and broth is absorbed, about 18 minutes. Meanwhile, combine chopped cilantro, green onion, and minced ginger in food processor. Add both oils and 1 teaspoon vinegar. Blend until almost smooth. Season cilantro pesto to taste with salt, pepper, and more vinegar, if desired.Transfer rice to bowl. Remove ginger rounds. Mix in cilantro pesto and serve.

Latin Cilantro Rice

(Essentially you are substituting flavors from above) ingredients:

  • 2 cup white rice
  • 3 whole garlic cloves
  • 3 cloves of minced garlic
  • 3 1/3 cups chicken or vegetable broth (or if you use a rice cooker as I do, follow the manufacturers directions for the ratio of rice to liquid)
  • 1 bunch chopped Join the Farm! cilantro
  • 2 small Join the Farm! green onions, thinly sliced
  • 6 tablespoons vegetable oil
  • 3 tablespoon fresh lime juice
  • 1 teaspoon chili oil, optional if you like an added kick


Combine rice and whole garlic in large saucepan (or rice cooker if using). Add broth. Bring to boil, stirring often. Cover; reduce heat to low. Simmer until rice is tender and broth is absorbed, about 18 minutes. Meanwhile, combine chopped cilantro, green onion, and minced garlic in food processor. Add the oil and lime juice. Blend until almost smooth. Season cilantro pesto to taste with salt, pepper, and more lime juice, if desired.Transfer rice to bowl. Remove garlic cloves. Mix in cilantro pesto and serve.


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Stuffed Acorn Squash

admin : November 13, 2014 3:58 pm : CSA Recipes

1 large Join the Farm! acorn squash

1 c. Israeli couscous, quinoa, or brown rice
1 small apple, diced
½ onion OR 3 Join the Farm! bunching onions white part only, minced
1/2 c. sour cream or plain yogurt
1/4 c. grated parmesan or asiago cheese
6 strips of bacon, cooked (or substitute turkey bacon or soy bacon)
salt and freshly ground black pepper
1/4 t. fresh or dried thyme
1/4 t. crushed coriander seeds (optional)

Toast couscous in a skillet over medium-high heat until it starts to turn golden brown, about 3-4 minutes, being sure to shake the skillet occasionally to toss.  Meanwhile, bring 3 cups of salted water to a boil.  Place toasted couscous in boiling water and boil uncovered for approximately 15-20 minutes until the majority of the water has been absorbed and couscous is soft. Or cook your grain according to directions.  Cut acorn squash in half across and remove seeds.  Place cut side down on a microwave-safe plate and cook on high for 4 1/2 minutes in the microwave.  Set aside.  Preheat oven to 350 F.  In a medium bowl, mix together minced onion, diced apple, grated cheese, thyme, coriander (if using) and sour cream.  Add cooked couscous and stir to combine.  Crumble bacon into bowl and stir gently just until incorporated.  Taste and season with salt and freshly ground black pepper.   Trim just enough off the ends of the squash halves to ensure they can sit up like cups.  Fill with couscous mixture and place in small baking dish.  Cover with foil and bake for 15 minutes for flavors to combine.  Remove from oven and serve garnished with a sprig of fresh herbs.  Serve two halves for a main dish or one half as a side.   Any extra stuffing makes a great lunch the next day.

Adapted from from

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Roasted Winter Squash Soup 

admin : November 7, 2014 7:51 pm : CSA Recipes


  • 1 1/2 pounds butternut squash, halved and seeded
  • 1 acorn squash, halved and seeded
  • 1/2 small spaghetti squash, halved and seeded
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 1 teaspoon curry powder
  • 2 tart green apples – peeled, cored and chopped
  • 2/3 cup sherry
  • 5 cups vegetable broth
  • salt and pepper to taste
  • 1 pinch cayenne pepper, or to taste

Preheat oven to 400 degrees F (200 degrees C). Place the squash, cut side down, on baking sheets and roast for 45 minutes, or until flesh is soft. Scoop out the flesh into a large bowl.  In a medium saucepan over medium heat, melt the butter. Saute the onion, stirring frequently, for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute. Add the apples and sherry and simmer for 10 minutes, or until apples soften. Puree batches of the squash flesh and broth in a food processor or blender. Transfer the squash puree to a large saucepan. Puree the apple/sherry mixture and stir into pureed squash. Heat over medium heat and season with salt, pepper and cayenne, to taste.



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admin : October 27, 2014 7:49 pm : CSA Recipes

A dairy and gluten free delight:


  • 1/3 cup chia seeds
  • 270ml light coconut milk
  • 300g (net weight) pumpkin, peeled & diced
  • A Tbsp water
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • Maple syrup
  • A handful of pecan


  • In a bowl, combine chia seeds and coconut milk and stir until well mix. Allow the mixture to rest in the refrigerator for at least an hour.
  • In the meantime, place the diced pumpkin in a microwave proof container with a lid (I used a Pyrex Casserole dish) with a tablespoon of water. Cook the pumpkin in the microwave for 10 minutes (or more) in the Hi setting until the pumpkin is softened.
  • Add ground cinnamon and nutmeg to the pumpkin and mash it with a fork. You may need to add a little water if the mixture appears to be dry. Set aside for the pumpkin to cool before refrigerate it .
  • Roughly divide the pumpkin mash and chia seeds pudding into 4 portions respectively. In two glasses, spoon the chia seeds pudding and pumpkin in alternate layers and top with pecan pieces. Drizzle with maple syrup if you like.

Borrowed from Fuss Free Cooking

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Turkish eggplant salad: Patlıcan salatası

admin : September 3, 2014 5:57 am : CSA Recipes

2-3 medium Join the Farm! eggplants

2 handfuls of coarse bread crumbs, ideally homemade

2 cloves garlic, crushed

2 tbsp olive oil

3-4 tbsp chopped flat leaf parsley

1 cup Join the Farm! jelly bean tomatoes, halved

salt & pepper


Roast eggplants on a gas range or grill (or under the oven broiler), rotating for 15 to 20 min, until skin is burnt and flaky and the flesh is soft.  Remove from heat and cool slightly. Cut an opening along each eggplant and scoop out the flesh (or sweat in a plastic bag then peel). Discard the skin and drain the flesh.  Place eggplant pulp in a bowl and add garlic, parsley, bread crumbs, olive oil, ½ tsp salt and ground black pepper.  Stir and marinate in the refrigerator for an hour.  When ready to serve, stir in tomatoes and serve at room temperature.

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Chermoula eggplant with bulgur & yogurt

admin : September 3, 2014 5:51 am : CSA Recipes

2 cloves garlic, crushed

2 tsp ground cumin

2 tsp ground coriander

1 tsp chile flakes

1 tsp sweet paprika

1 tsp finely chopped lemon peel

⅔ cup olive oil, plus extra to finish

2 medium Join the Farm! eggplants

1 cup bulgur

⅔ cup boiling water

⅓ cup raisins (preferably golden)

¼ cup each chopped cilantro & mint, plus extra to finish

⅓ cup pitted olives, halved (e.g. green, kalamata, nicoise)

⅓ cup sliced almonds, toasted

3 Join the Farm! green onions, chopped

1½ tbsp lemon juice

½ cup Greek yogurt


Preheat oven to 400°F

Make chermoula: mix together garlic, cumin, coriander, chile flakes, paprika, lemon peel and most of the olive oil and ½ tsp of salt to make a pasty marinade.  Cut eggplants in half, lengthwise.  Score flesh of each half with deep diagonal crisscross scores, making sure not to pierce the skin.  Spoon the chermoula over each half evenly and roast in the oven on a baking sheet, cut side up, for 40 min or until eggplants are soft.


Meanwhile place bulgur in a bowl and cover with boiling water (or follow package instructions to make bulgur).  Add raisins to soak in bulgur, with remaining olive oil, herbs, olives, almonds, green onions, lemon juice and salt to taste.  Serve eggplants warm or at room temperature.  Spoon bulgur on top, garnish with a generous dollop of yogurt, sprinkle of herbs and finish with a drizzle of olive oil. Serves 4.


From “Jerusalem, A Cookbook”

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Watermelon Basil Agua Fresca

admin : August 10, 2014 7:56 pm : CSA Recipes
A refreshing, summer drink that Serves 2

4 cups watermelon, cubed
1/4 cup sugar
15 basil leaves
1/2 cup water, room temperature
1 lime, juiced

Place the watermelon, sugar, and 2 to 3 ice cubes in a blender. Purée until smooth. Strain the watermelon through fine-mesh strainer or cheese cloth and discard the pulp.

In a glass pitcher, combine the water, lime juice, and basil leaves. Muddle the basil against the sides of the pitcher with a spoon. Pour the watermelon into the pitcher, stir, and serve over ice. Garnish with lime and basil. (The basil garnish is the cherry on top-every sip buries your nose in the fragrant leaves.)

This keeps well in the refrigerator for a few days.

Recipe Notes
  • If you love basil, add more leaves!
  • The ague fresca will separate if stored in the refrigerator. Simply stir and garnish with fresh lime.


Borrowed from The!

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