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Summer ~ CSA ~ Recipes

from the Cascading Kitchen at Jubilee Farm

Week Five, Summer Session 2026

See this weeks' recipes listed by the week on the left. (or below on mobile devices)

This week we're making a  pearl CousCous salad with lots of veggies.  Get the PEARL couscous.  It's a round pasta that, cooked , is about the size of small pea.  The smaller version makes the salad mushy and not good mouth feel.  We're using our Irish Homeplace version of Caesar Salad dressing to toss in the salad. 

Beets are coming in from the field to add to turnips and radishes and soon looking forward to cucumbers.  If you get a few too many of these veggies to keep up with fresh, get in the habit of making a large jar of Refrigerator Pickles with the aid of this brine.  You'll find it surprisingly easy.  Pickled, shredded radish and turnip mixture is my favorite to add a little crunch and zest to a good sandwich on a crunchy roll. Sliced, pickled beets---they're SO good.

 

Got Zucchini? We've got Recipes.

Kid tried, tested and approved Zucchini by Jubilee CSA member, Lynn Craig

Weekly Summer Session Cooking Videos

The left sidebar menu lists box-appropriate recipes and resources. (stacked below on mobile devices)

 

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