Here’s what I made this week - 3/11
using produce from the urban tilth farm to table csa
Hello! Chinue Fields here again, Director of HEAL Programs at Urban Tilth.
I hope your enjoyed my first blog featuring creations using produce from my first CSA bag of the 2025 season. I must say, it’s been motivational for me to write these blogs and share the photos! I look forward even more than usual to receiving my bag and figuring out what I’m going to do with the contents.
Do you have a recipe or idea you want me to prepare? Please share! You can reach me by email at chinue@urbantilth.org or phone at (510) 806-8944
Enjoy and happy cooking! <3
P.S. Any CSA produce used is included in the image caption in boldface. Sometimes the produce is leftover from the previous week. My goal is zero waste!
Pizza from scratch with tomato, garlic, corn, parsley and watercress. The drizzle over the top is a balsamic vinegar reduction which adds acidity and deliciously subdues the bitterness of the watercress.
Roasted red beets. I love to eat these on my salads or as a side dish (chilled or warm)!
Pinto beans and braised green cabbage with fresh red onions over toasted quinoa and cilantro. This is a very satisfying plant-based meal loaded with protein, fiber, and micro-nutrients.
Oven roasted radish tossed with dill, garlic-infused extra virgin olive oil, and salt. Just like the beets, these are phenomenal in salads or as a side dish. If you find yourself avoiding radish because of their sharp flavor profile, you MUST try them roasted. They taste just like potatoes! :)
Lemongrass and ginger coconut milk and bone broth soup with rainbow carrots, bok choy, fresh red onions, and grilled chicken breast.