Collard & Brussels Sprout Ceviche


On November 11, 2013, Just Food held the finals event for the 2013 Great CSA Smackdown at Brooklyn Winery. Team Totaro (aka brother and sister Christopher and Kate Totaro) represented Sixth Street CSA in the competition and served up this tasty veggie ceviche with two side dishes.

Collard & Brussels Sprout CevicheFile 1557


  • 1 bunch collards, chopped
  • 10 brussels sprouts, sliced thinly
  • ¼ cup lemon juice
  • ½ cup extra virgin olive oil
  • 1 tablespoon low-sodium soy sauce
  • 2 cloves garlic, minced
  • Salt & pepper to taste
  • 1 carrot, chopped
  • ¼ bulb of celeriac, sliced thinly
  • 2 radishes, sliced thinly
  • 1 apple, sliced thinly
  • 1 pear, sliced thinly
  • 1 beet, sliced thinly
  • 2 tablespoons parsley, chopped


  1. Remove stems from collards and tear into bite-sized pieces. Place in mixing bowl.
  2. Slice Brussels sprouts into thin rounds and add to bowl with collards.
  3. Whisk together lemon juice, olive oil, soy sauce, and minced garlic for the dressing.
  4. Slowly add dressing to bowl and toss (only dress as much desired — the entire portion of dressing will not be needed).
  5. Marinate greens in the dressing and massage with hands periodically.
  6. Chop carrots; slice celeriac, radishes, apple, pear, and beets; toss with greens.
  7. Chop parsley and add to salad.
  8. Add salt & pepper to taste.

Potato Mash


  • 2 medium potatoes
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons salted butter
  • 1 clove garlic, minced
  • 1 tablespoon parsley, chopped
  • salt & pepper to taste


  1. Slice potatoes (with skin) into ¼-inch disks.
  2. Heat olive oil in a hot skillet over high heat and cook potatoes until crisp-tender. Add salt & pepper to taste. Add butter and garlic to the skillet and stir.
  3. Once potatoes are soft, begin to mash with a potato masher. Continue to mash, stir, and cook until desired consistency is reached. Add parsley and seasoning to taste.

Browned Sage Oyster Mushrooms


  • 4 tablespoons salted butter
  • 12 sage leaves
  • 1 carrot
  • ¼ kohlrabi, cubed
  • 8 oyster mushrooms, stemmed & thick-sliced
  • Freshly ground black pepper to taste


  1. Melt butter in a skillet over medium-high heat; stir until golden brown. Add sage and continue to stir until dark and fragrant.
  2. Julienne carrot lengthwise with a mandolin to create long, thin strips much longer than a typical julienned matchstick length.
  3. Add carrot strips and cubed kohlrabi to skillet and stir until crisp-tender.
  4. Add sliced mushrooms to skillet; stir until tender and lightly browned.
  5. Remove from skillet and serve with Collard & Brussels Sprouts Ceviche and Potato Mash.

File 1556The Great CSA Smackdown is a city-wide cooking competition for Just Food Network CSAs. The 2013 finals competitors included Crown Heights Farm Share, Washington Square CSA, Grand Street CSA, and Sixth Street CSA. The judges were Tamar Adler (chef and cookbook author), Jimmy Carbone (Jimmy's No. 43, Food Karma), and David Colston (Executive Chef, Brooklyn Winery).

To learn more about CSA, including how to start a CSA and current CSA locations, please visit

Photos by Dave Katz.