CSA Week #29


It’s been a wild week of weather here at the farm. Sunny and warm at the beginning of the week followed by a lot of rain yesterday and today. Thank goodness for the rains because our sandy soil is dry enough! Lots of color coming of the fields yet with carrots, green beans, eggplant, and radish all on the table this week. 

The 2018-19 seeding schedule is upon us, so before long we'll be hunkering down with spreadsheets, seed catalogs, and our notes from this season taking us into the next. It’s a big job creating a timeline for the whole year, especially for two farms, but it’s also fun to tweak things that we learned this year and feel like we’re creating the “perfect” schedule that will never fail us! (So joking–it’ll fail us somehow but it’s fun going in with a clean slate).  

We always make our schedule in the summertime, along with ordering seeds, so that once Fall is here, we won't have to think about it and we'll be getting to work on the farm. We are so excited to get our CSA members back in the loop after the summer! Sign-ups for next season begins soon, so we'll keep you posted on updates and registration in the coming weeks! 

 I love this time of year, the farm season feels far away, but the planning is in full swing. We've learned so much this year and we can't wait to put our knowledge into action. It’s the best of both worlds... we get to map out the season while wearing bathing suits by the ocean and traveling to say "hello" to the West coast. 

Until then, we hope these recipes get you cookin' with local, fresh foods from our farm...

Cheers from Black Finger Farm! 


I love a good hearty salad that can fill you up and stand alone as a complete meal. This dish is a great way to pack in a lot of nutrition and flavor without a lot of hassle.



  • 4 medium sized beets, quartered (no need to peel)
  • 2 tablespoons olive oil
  • salt and pepper
  • 1/2 cup walnuts
  • 1 cup French green lentils or brown lentils
  • 1 small yellow onion, peeled and halved
  • 1 bay leaf
  • 1/4 cup parsley, finely chopped


  • 1-inch piece of fresh ginger, grated (+ additional to taste for more of a bite)
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste


  1. Preheat the oven to 425F. Toss the beets with the olive oil and season with salt and pepper. Place them on a rimmed baking sheet and roast in the oven until fork tender, about 25 minutes (times will very depending on the size of your beets). Toss the beets halfway through cooking.
  2. Heat a small dry skillet over medium-high heat. Add the walnuts and toast, shaking the pan often, until they're golden brown, about 8 minutes. Remove from the heat and when cool enough to handle, roughly chopped the walnuts.
  3. Rinse the lentils and discard any pebbles. Place the lentils, onion and bay leaf in a saucepan and cover with cold water by at least 1 inch. Cover and bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, until lentils are tender, 25-30 minutes. Add liquid as needed. Once the lentils are tender discard the onion and bay leaf. Drain off any excess liquid.
  4. Prepare the dressing by whisking all the ingredients together until smooth. This works best with an immersion blender or small food processor for the smoothest/creamiest texture. Taste and adjust flavors as needed.
  5. Toss the lentils and beets with the dressing, parsley and toasted walnuts. Season to taste with salt and pepper and enjoy warm or at room temperature.


  • Fennel trimmings for topping (as much as desired)
  • 2-3 large beets, cut into 1 inch cubes, save the beet greens and chop them up as well.
  • 1/2 cup uncooked quinoa
  • 1 TBS olive oil
  • Salt and pepper to taste

 Citrus Vinaigrette

  • 1 shallot, minced
  • 1/4 cup extra virgin olive oil
  • 1 tsp dijon style mustard
  • 2 TBS lemon juice
  • 2TBS lime juice
  • 1 1/2 TBS fresh orange juice
  • fine sea salt


  1. Preheat the oven to 400 degrees.
  2. Whisk together all the ingredients for the dressing. Taste test and set aside.
  3. In a large bowl combine the chopped fennel and beets together.  Drizzle with olive oil salt and pepper. Place on a prepared baking sheet and roast in the oven until beets are fork tender and fennel is browned on both sides. About 20 minutes. Toss veggies once halfway through cooking time.
  4. Cook quinoa according to your specific brands instructions. Once quinoa has about 2 minutes left of cooking place chopped beet greens in with the quinoa so they steam up a bit.
  5. Combine roasted veggies with quinoa and beet greens. Drizzle with dressing and enjoy. This tastes great warm, at room temperature, or even chilled.


Roasted Veggies & Quinoa

  • 3 1/2 tablespoons olive oil
  • 1 small summer squash, sliced into thin rounds
  • 1 small zucchini, sliced into thin rounds
  • 1 small Japanese eggplant, sliced into thin rounds
  • 1 pint cherry tomatoes
  • salt and pepper
  • 2 cups cooked quinoa (or any grain of choice)
  • 4-5 squash blossoms, chopped (optional)

Pan Fried Chickpeas

  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon nutritional yeast (optional)
  • 1/4 cup olive oil
  • 1 (15 ounce) can of chickpeas, drained
  • pinch of salt

Basil Tahini Sauce

  • 1/2 cup packed fresh basil, roughly chopped + additional for serving
  • 1/4 cup tahini
  • 1 clove of garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon honey
  • pinch of cayenne pepper
  • 1/2 cup water
  • salt and pepper to taste


  1. Preheat the oven to 425F. Toss all the vegetables with the olive oil and place on a rimmed baking sheet. Sprinkle with plenty of salt and pepper and roast until the veggies are tender and lightly browned, about 20-23 minutes. Toss halfway through cooking.
  2. Prepare the chickpeas by tossing the spices, nutritional yeast, and salt in a bowl. Set aside. Heat the oil in a large skillet over medium high heat. Add the chickpeas and sauté, stirring frequently, until golden and crispy, about 15-18 minutes. Use a slotted spoon to transfer the chickpeas to a paper towel lined plate to drain. After the chickpeas have drained add them to the bowl with the spices and toss to coat.
  3. Prepare the sauce by whisking all the ingredients together until smooth and creamy. This works best with a blender or small food processor. Taste and adjust seasonings as needed. Add more water to thin the sauce if need be.
  4. Toss the roasted veggies with the cooked quinoa and squash blossoms (if using). Divide between bowls and drizzle with the sauce and top each portion with the fried chickpeas. Garnish with minced basil and season to taste with salt and pepper.