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CSA Box Week 14: Tips, Tricks and Ideas

Posted 9/18/2018 3:47am by Jenna Untiedt.

With cooler temperatures, the desire to cook is on the rise. The thought of spending a few hours in the kitchen is now a welcome thought instead of a dreaded one. As I write this at 3 in the morning, the rain is lightly falling and the temperatures have fallen into the low 60s. It truly was perfect sleeping weather when my alarm went off at 2:15am.

The share this week truly brings us into the Fall season. The smells of baking squash, warm soup, or fresh cut apples await you. The wonderful things about fall shares, is the ability to store many of the contents for future use or use the produce right away. Squash has a long shelf life if stored in a cool place, not your refrigerator, but a drawer out of direct sunlight or in the basement. It is also extremely easy to freeze. Simply cook, cool, and put in a freezer safe container.

Anyways, let’s get down to business and see what’s in the box this week:  

Acorn Squash: The green variety in your share this week is acorn. Growing up, this was a staple in the Untiedt household. We all actually had our favorite varieties, so often times we had several varieties on the table each night, but this was a common one. Squash instantly adds fall flavor to any meal. Give it a try!

Butternut squash: A sweet, very popular variety is also here for your enjoyment. You can enjoy this variety baked and roasted in the oven, sautéed or roasted with a variety of spices, or you can add in place of sweet potatoes to many recipes. The uses for butternut squash are truly endless.  

Honeycrisp Apples: These are truly enjoyed by just slicing and eating. These posses the crisp bite that reminds everyone of Fall. They are sweet and make a great afternoon snack. Yes, they can also be used in baking, but I would recommend these as more of an eating apple.  

Sweet Corn: Possible the last of the sweet corn until the 2019 season. While you may have had your fill, enjoy these last few ears whether it is boiled, roasted on the grill, or added to soup, the flavor is unlike anything you will get at the store during the winter. I plan on cutting mine off the cob and adding it to my Potato, Leek, and Cauliflower Soup I will make this week.  

Potatoes: These are amazing. Each potato picked off the ground by hand, they are a labor of love. You can split this serving of potatoes into two, and make a wonderful batch of Potato, Leek, and Cauliflower Soup, or use the entire batch and make just Potato and Leek Soup. I will include the recipe at the end of the blog. If soup isn’t your thing, try roasting these. They have great flavor and will last a few weeks in your fridge if you can’t get to them right away.

Leeks: The long green things in your share. Similar to an onion, but much more mild. Make sure to wash well, especially between the leaves where the sand and dirt can creep in on windy days. Sauteed and added to soup or added to a stir fry, these will leave you very satisfied.

Cauliflower: While not as bright white as we may be used to, definite still full of flavor. Roasted, added to soup, mashed as faux potatoes, or cut into florets for an afternoon snack, there are many uses for this vegetable. Please look past the few spots that may have occurred due to the hot temps we had this past weekend, it is still 100% edible.

Fennel: This will fill your house with true fall aroma when you cook with it. Do yourself a favor and pick up a pork tenderloin or some pork chops that you can bake and add the fennel to the baking dish. It is a great compliment to any pork dish and really makes you feel like fall is here to stay.

Tomatoes: Some red slicing tomatoes and an heirloom to make you feel like summer is still here. Added to salads, sandwiches, or just plain these are still full of flavor and can bring you back to warm summer days. Remember, if you can’t get to all your tomatoes, just chop them up and put them in a freezer container. You can add frozen tomatoes to any soup or chili throughout the winter for an added punch of flavor.

There you have it, week 14 is in the books. I highly recommend giving my Potato, Leek, and Cauliflower soup a try. I am including the traditional Potato and Leek Soup recipe I usually make in the newsletter, but my parents are giving the Whole 30 a try, so I had to make a compliant soup for them last night. This soup is super easy and delivers a great flavor.

Potato, Leek, Cauliflower Soup

1 head cauliflower. Cut into florets

1lb red potatoes, wash and cut into large chunks

2 leeks, sliced thinly

1 cup coconut milk (from the can), or 1 cup Heavy Cream

4 cups Chicken Broth

Salt and Pepper

2 tbsp ghee or butter  

Step 1: Steam Cauliflower until soft. Boil Potatoes until tender.

Step 2: While potatoes are boiling and cauliflower is steaming, saute leeks in ghee or butter until translucent or soft.

Step 3: Once cauliflower and potatoes are cooked until tender, add to a blender or food processor. Blend until smooth while adding leeks.

Step 4: Add 1 cup coconut milk or heavy cream while blending. If there is room in the food processor, begin to add in the chicken broth as well. If there is not room, no worries, pour the contents from the food processor back into a stock pot and add broth while whisking together.

Step 5: Heat for about 10 minutes and enjoy! There you have it, an easy soup to warm you up on a cool night.  

Until next week,  

Jenna