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CSA Recipes – Straight from the Farm!

ASAP’s Annual CSA Fair is just around the corner on March 12 (in Asheville) and March 17 (in Boone). In anticipation of the growing season, we had a few of the farms participating in the Asheville CSA Fair share their favorite recipes! These recipes are perfect for incorporating the bounty of a CSA share in your own kitchen.

Here is a favorite CSA recipe from Just Ripe Farm:

Beet, Walnut and Gorgonzola Salad


  • 6 beets
  • 6 tablespoons of olive oil (preferably extra-virgin)
  • 3 tablespoons sherry wine vinegar
  • 1 large garlic clove, pressed
  • 1 pinch of sugar
  • 12 cups of mixed baby greens
  • 2 green onions, sliced
  • 1/2 cup crumbled Gorgonzola cheese (about 2 1/2 ounces)
  • 1/3 cup chopped walnuts, toasted (about 2 ounces)


  1. Preheat oven to 400°F.
  2. Roast beets.
  3. Bake until beets are tender when pierced with fork, about 1 hour.
  4. Cool slightly.
  5. Slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)
  6. Whisk olive oil, sherry wine vinegar, garlic and sugar in medium bowl to blend.
  7. Season dressing to taste with salt and pepper.
  8. Combine mixed greens, sliced green onions and beets in large bowl.
  9. Pour dressing over and toss to coat.
  10. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.

Or check out this recipe from Long Valley Eco-Biotic Farm, which utilizes a variety of seasonally available greens:

Eggs & Greens Quiche topped with Cornbread


  • 1 small onion, diced
  • A bit of olive oil
  • 1 bunch of whatever greens are fresh, chopped (the sky's the limit on this, we've tried watercress, Swiss chard, collards, mustards, even stinging nettles)
  • 1 tablespoon vinegar (your choice of vinegar, we mainly have used red wine vinegar)
  • 1-3 cloves garlic, chopped finely
  • 6 eggs, beaten
  • 1/2 cup milk (or if you want it a bit heavier, you could use half/half or heavy cream)
  • 1/2 teaspoon salt
  • 1/4 - 1/2 cup cheese of your choice (local goat feta is great in this!)


  1. Put a little olive oil in a saucepan over medium heat.
  2. Add onion and sauté.
  3. Add chopped greens and cook until limp, stirring often.
  4. Add vinegar and garlic. Cook just a bit longer.
  5. Preheat oven to 350 degrees.
  6. Butter/oil a 9-inch deep-dish pie plate.
  7. Whisk together the eggs, milk & salt in a medium-size bowl.
  8. Pour the egg mixture into the pie plate.
  9. Add greens mixture, distributing evenly over the egg mixture.
  10. Sprinkle the cheese on top.
  11. Bake in the oven for 20 minutes, or until lightly browned. Then remove from the oven, leaving the oven on, and set aside.
  12. Mix up your favorite cornbread recipe and pour it on top of the quiche, distributing the batter evenly over the quiche (depending on how much crust you like, you may have some cornbread batter left over...make a few corn muffins, or a small cornbread with the extra.)
  13. Raise the oven temperature to 375 degrees. Bake quiche for 30 minutes or until top is golden brown. Let cool.

Here is a recipe that features beef from Whiskey Pigs Meats from Reeves Home Place Farm:

Orzo Beef Skillet


  • 1 pound local ground beef
  • ½ of a large onion, chopped
  • 2 cloves of garlic, minced
  • 1(14.5 ounce) can diced tomatoes with their juice
  • ½ cup chicken or beef broth
  • ½ cup water
  • 8 ounces orzo
  • ½ teaspoon Italian seasoning
  • Salt and pepper
  • 4 cups chopped kale or baby spinach
  • ½ cup grated Parmesan cheese


  1. Heat a large skillet over medium – high heat.
  2. Add beef and onions to the pan and cook until the beef is browned and the onions have softened.
  3. Add the garlic to the pan and cook for 30 seconds, until fragrant.
  4. Add the tomatoes, broth, water, orzo and seasoning.
  5. Mix everything together, bring to a boil then reduce to a simmer and cook covered for 10 minutes. Stirring occasionally until the orzo is fully cooked.
  6. Stir in the chopped kale/spinach until wilted.
  7. Top with the Parmesan cheese and serve.

Or try Spring Greens Soup from Second Spring Market Garden:

Spring Greens Soup


  • Bag of turnip and radish greens (and a few carrot greens, if available)
  • 4 tablespoons butter (or olive oil)
  • 1 medium onion, sliced finely
  • 2 baby spring carrots, chopped
  • 1 clove garlic, crushed
  • 4 cups chicken or vegetable stock
  • Pinch of nutmeg (freshly grated preferred)
  • ¼ cup cooked rice
  • 1 oz. heavy cream or crème fraiche (can substitute coconut milk-based yogurt of kefir for vegan version)
  • Salt & freshly ground black pepper
  • To Garnish:
  • Dollop of extra cream or crème fraiche (or yogurt)
  • Small bunch of chives, chopped
  • Handful of parsley chopped


  1. Chop the greens finely.
  2. Melt butter (or olive oil) in a large page and cook the onion, carrot, and garlic until soft (but not browned).
  3. Add the stock and greens.
  4. Bring to a boil and simmer for about 10 minutes, until the greens are soft.
  5. Season with salt, pepper, and nutmeg.
  6. Purée the soup in a blender with the cooked rice to thicken. This will need to be done in batches; be careful blending hot soup, as it will tend to want to force itself out the top of the blender. An immersion blender makes this process easier.
  7. Return the soup to a clean pan, stir in the cream (or crème fraiche, or yogurt), being sure not to allow the soup to boil.
  8. Check the seasoning and serve, garnishing each bowl with a swirl of cream (or yogurt) and a generous sprinkling of herbs.
  9. This soup freezes well, and can even be served cold later in the spring.

The warm days and cool nights of spring present the perfect opportunity for this hardy soup recipe from Terra Preta Farm:

Kale and Sausage Soup


  • 1/2 lb spicy pork sausage
  • 2 quarts chicken stock
  • 1 bunch kale, stemmed
  • 2 large onions, julienned
  • 3-4 cloves garlic, minced
  • 1/2 cup milk or heavy cream
  • vinegar, to taste
  • salt and pepper, to taste


  1. Cook onions and sausage together in a large stockpot until onions are transparent and sausage is browned.
  2. Add stock, kale, and garlic. Simmer for 30 minutes to build flavors.
  3. Add cream, and salt, pepper, and vinegar to taste. Water can be added to increase quantity. Be sure to also increase seasoning to compensate.

You can also add seasonal greens to your favorite pesto recipes! Try this tasty spinach pesto from Ivy Creek Family Farm:

Spinach Basil Pesto


  • 1 1/2 cups local spinach leaves
  • 3/4 cup fresh basil leaves
  • 1/2 cup toasted pine nuts or walnuts
  • 1/2 cup grated parmesan cheese
  • 4 cloves garlic, peeled and chopped
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest (optional)
  • 1/2 cup extra-virgin olive oil


  1. Blend the spinach, basil, pine nuts/walnuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until almost smooth.
  2. Gradually add the remaining olive oil into the mixture while blending until smooth.

Use seasonal herbs and snap peas from your spring CSA or from local farmers markets for this tasty quinoa salad from Blue Meadow Farms:

Quinoa Salad with Spring Snap Peas


  • 1/2 lb sugar snap peas
  • 1 1/2 cups uncooked quinoa, rinsed and drained
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons sesame oil
  • 3 tablespoons balsamic vinegar
  • 1/2 cup salted roasted pumpkin seeds
  • 1/2 cup minced herb of choice


  1. In a small saucepan of boiling salted water, simmer peas about 1 minute.
  2. Drain and spread out on a large plate to cool, then pat dry.
  3. Cut peas on the diagonal into 1-inch pieces.
  4. In a small saucepan, combine quinoa with 2 cups of water and bring to a boil.
  5. Cover and cook over low heat about 15 minutes.
  6. Uncover & fluff the quinoa, then transfer to a large bowl and let cool to room temperature.
  7. In a bowl, combine oil & vinegar.
  8. Add peas to quinoa with pumpkin seeds, herb and dressing; stir. Season & enjoy!

What can you do with the kale that is regularly featured in CSA boxes? Try the recipe for baked kale chips courtesy of ASAP’s Growing Minds Farm to School Program!

Baked Kale Chips


  • 1 bunch (about 6 ounces) local kale
  • 1 tablespoon olive oil
  • Sea salt, to taste


  1. Preheat oven to 350°F.
  2. Rinse and dry the kale, remove the stems and tough center ribs.
  3. Tear or cut into large pieces, toss with olive oil and salt.
  4. Arrange kale in a single layer on a large baking sheet lined with parchment paper.
  5. Bake for 10 minutes or until crisp.

Click here to find out more about the CSA Fairs.

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