Fresh from the fields at Wesley Wells Farm!
Hey y’all!
Can you believe we’re already in Week 5 of our Fall CSA session? As we head further into November, we’re enjoying a wonderful mix of fresh garden vegetables, fragrant herbs, and hearty fall favorites.
This week’s harvest brings together the best of both seasons: crisp lettuce and fragrant basil for lighter meals, tender greens and yellow squash for family favorites, and delicious fall vegetables perfect for roasting on a chilly evening.
What’s in Your CSA Bag This Week?
- Fresh Basil – Fragrant and flavorful, perfect for homemade pesto, pasta, and sauces.
- Yellow Squash – Tender and versatile, delicious sautéed, roasted, or baked.
- Fresh Greens – Mustard greens, collards, or kale, depending on your harvest selection.
- Fresh Lettuce – Crisp, tender leaves ready for your favorite salad.
- Jalapeño Peppers – Add a little kick to your favorite dishes!
- Your Choice of Fall Vegetables – Butternut squash, red potatoes, or purple sweet potatoes.
We’ve put together a handful of easy, delicious recipes to help you make the most of this week’s harvest!
1. The Best Italian Green Salad with Homemade Dressing
Featuring: Fresh CSA Lettuce
Sometimes the simplest recipes really are the best! This is one of those salads that proves you don’t need a long list of ingredients to make something absolutely delicious.
One of my favorite things about this recipe is the homemade dressing. It’s light, tangy, and incredibly flavorful. The secret is white balsamic vinegar, which gives it a slightly sweet, smooth flavor without overpowering the fresh lettuce.
It’s the kind of dressing that makes you want to eat salad every day!
The recipe comes from Cooking with Mamma C, and I highly recommend giving it a try.
A few tips:
- Use your fresh CSA lettuce as the base.
- Don’t skip the white balsamic vinegar if you can help it!
- Toss the salad with dressing just before serving.
- Add fresh Parmesan, sliced cucumbers, or tomatoes if you’d like to dress it up.
Get the full Italian Green Salad and Homemade Dressing recipe here
Trust me, you’ll want to save this dressing recipe!
2. Homemade Kale & Basil Pesto
Featuring: Fresh CSA Basil and Kale
If you’ve never made homemade pesto, you’re missing out! It’s one of the easiest ways to use fresh herbs, and the flavor is so much better than store-bought.
I especially love combining fresh basil with kale. The basil gives it that wonderful traditional pesto flavor, while the kale adds extra nutrients and a beautiful, rich green color.
Ingredients
- 1 cup fresh basil leaves, packed
- 1 cup fresh kale leaves, stems removed
- ⅓ cup grated Parmesan cheese
- ¼ cup walnuts, pine nuts, or pecans
- 2 garlic cloves
- ½ cup olive oil, plus more as needed
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Wash and thoroughly dry your basil and kale.
- Add the basil, kale, Parmesan, nuts, and garlic to a food processor.
- Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
- Add lemon juice, salt, and pepper to taste.
- If the pesto is too thick, add another drizzle of olive oil.
Ways to Enjoy Your Pesto
- Toss with warm pasta for an easy weeknight dinner.
- Spread over grilled chicken or fish.
- Use as a pizza sauce with mozzarella and tomatoes.
- Spread on sandwiches or wraps.
- Stir into roasted vegetables.
- Mix with cream cheese for a delicious spread.
Farm Tip: Pesto freezes beautifully! Spoon it into ice cube trays, freeze until solid, and transfer the cubes to a freezer bag. You’ll have garden-fresh flavor ready for future meals.
3. Garlic Parmesan Roasted Fall Vegetables
Featuring: Butternut Squash, Red Potatoes, or Purple Sweet Potatoes
No matter which fall vegetable you selected this week, this simple roasting method brings out its natural sweetness and flavor.
Ingredients
- 2–3 cups cubed butternut squash, red potatoes, or purple sweet potatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 2 tablespoons grated Parmesan cheese
- Optional: fresh chopped basil for serving
Instructions
- Preheat oven to 425°F.
- Wash and cut your vegetables into approximately 1-inch pieces.
- Toss with olive oil, garlic, salt, pepper, and Italian seasoning.
- Spread evenly on a parchment-lined baking sheet.
- Roast until tender and lightly browned, turning halfway through:
- Butternut squash: 25–35 minutes
- Red potatoes: 30–40 minutes
- Purple sweet potatoes: 25–35 minutes
- Sprinkle with Parmesan during the last 5 minutes of roasting.
- Garnish with fresh basil if desired.
Farm Tip: Don’t overcrowd your baking sheet! Giving your vegetables room allows them to caramelize instead of steam.
These make a wonderful side dish for roasted chicken, pork chops, or a Sunday family dinner.
4. Southern-Style Simmered Greens
Featuring: Mustard Greens, Collards, or Kale
There’s just something comforting about a pot of greens simmering on the stove!
Whether your CSA bag includes mustard greens, collards, or kale, this traditional Southern preparation is a wonderful way to enjoy them.
Ingredients
- 1 large bunch fresh greens, washed and chopped
- 3 slices bacon, chopped (optional)
- ½ medium onion, diced
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 tablespoon apple cider vinegar
- ½ teaspoon sugar (optional)
- Salt and pepper to taste
- Optional: red pepper flakes or a dash of hot sauce
Instructions
- Wash your greens thoroughly and remove any tough stems.
- In a large pot, cook the bacon until lightly crisp. If omitting bacon, use a tablespoon of olive oil.
- Add onion and cook until softened, about 4–5 minutes.
- Stir in garlic and cook for another 30 seconds.
- Add greens a handful at a time, allowing them to wilt.
- Pour in broth and add vinegar, sugar if using, salt, and pepper.
- Cover and simmer gently until tender:
- Kale: 15–25 minutes
- Mustard greens: 20–35 minutes
- Collard greens: 45–60 minutes, or longer for very tender greens
- Taste and adjust seasonings before serving.
Serve with cornbread, roasted potatoes, or your favorite Southern main dish.
Farm Tip: Don’t throw away that flavorful cooking liquid, often called potlikker! It’s delicious soaked up with a piece of warm cornbread.
5. Cheesy Yellow Squash & Jalapeño Skillet
Featuring: Yellow Squash and Jalapeño Peppers
Looking for something a little different to do with your yellow squash? This easy skillet recipe is creamy, cheesy, and has just the right amount of heat.
It’s a great side dish for grilled meats, burgers, or even breakfast alongside scrambled eggs.
Ingredients
- 2 medium yellow squash, sliced into half-moons
- 1 jalapeño pepper, seeded and finely diced
- ½ small onion, diced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 garlic clove, minced
- ½ cup shredded cheddar cheese
- 2 tablespoons cream cheese
- Salt and pepper to taste
- Optional: crumbled bacon or chopped fresh basil
Instructions
- Heat butter and olive oil in a large skillet over medium heat.
- Add onion and jalapeño and sauté for 2–3 minutes.
- Add sliced squash and cook for 6–8 minutes, stirring occasionally, until tender and lightly golden.
- Stir in garlic and cook for another minute.
- Reduce heat to low and stir in cream cheese until melted.
- Sprinkle cheddar over the top, cover briefly, and allow the cheese to melt.
- Season with salt and pepper and serve warm.
Farm Tip: For a milder dish, remove the jalapeño seeds and white membranes before chopping. If you enjoy a little more heat, leave some of the membranes intact!
A Few Tips for Keeping Your Harvest Fresh
We want you to enjoy every last bite of your farm-fresh vegetables! Here are a few storage suggestions:
Basil: Keep basil stems in a small glass of water on the counter, away from direct sunlight and cold drafts. Basil is sensitive to cold temperatures.
Lettuce and Greens: Refrigerate in a loosely closed bag or container with a paper towel to absorb excess moisture. Wash just before using.
Yellow Squash: Store unwashed in the refrigerator and enjoy within several days for the best flavor and texture.
Jalapeños: Keep refrigerated in a produce bag or container. You can also chop and freeze extras for future recipes.
Butternut Squash: Whole, uncut squash can be stored in a cool, dry location with good airflow.
Potatoes and Sweet Potatoes: Store in a cool, dark, well-ventilated place, away from direct sunlight. Avoid refrigerating raw sweet potatoes.
Thank You for Growing With Us!
As we wrap up Week 5, we want to thank each of our CSA families for choosing to support local agriculture.
Your participation helps us continue planting, growing, and harvesting fresh food right here in St. Johns County. More importantly, you’re helping us share the value of knowing where your food comes from and supporting the farmers who grow it.
We hope these recipes inspire you to try something new in the kitchen this week, whether it’s a fresh batch of homemade pesto, a simple Italian salad, or a comforting pot of Southern greens.
Thank you for being part of our farm family!