<< Back to main

CSA Box Week 16: Tips, Tricks and Ideas

Posted 10/2/2018 4:03am by Jenna Untiedt.

It’s amazing how much can change in one week. Temperatures are significantly cooler, the air feels crisper, and Fall is definitely here. Bring on the fall scarves, flannel shirts, and boots. I have resisted the urge to turn the heat on in my house, so evenings consist of warm meals followed by time on the couch wrapped up in a blanket. It really isn’t that cold, but the change of seasons has definitely occurred. Sun rises are getting later and later, while the sunset is getting earlier and earlier. These are the perfect fall nights to roast some veggies and fill your home with the smells of fall. Fresh baked apple crisp, warm squash, or soup are all great ways to use up your shares this week. Let’s break it down by item to give you a few ideas. 

Haralson Apples: The perfect apple for applesauce, pies, or crisp. If you have several apples in your refrigerator because you have not been able to get to them the past few weeks, applesauce or crisp is a great way to use them up. Applesauce is extremely easy. Simply peel a few apples, put in a pot with some sugar, a bit of water, and some cinnamon. Bring to a boil and mash. It really is that simple. It is even better when you put warm applesauce on the top of some vanilla ice cream….the true fall time treat.  

Lettuce: Perfect to wrap your burgers in or make an ultimate salad. Remember that fresh lettuce will last for up to two weeks if you wash, dry, and put in a container or storage bag. Enjoy this great flavor before we are back to store bought lettuce for the winter.  

Radishes: Great salad toppers or just a quick afternoon snack. Crunchy, but so mild in flavor. If you aren’t a huge fan of radishes, try adding them to a stir fry for an extremely mild flavor addition.  

Potatoes: So many uses for the large bag of potatoes. I enjoy using the fingerlings as a side to any meal by cooking them for a couple minutes in the microwave and then smashing with a fork and frying them up in a pan. The Oneida Golds have wonderful flavor and can be used as baked potatoes or mashed potatoes. Or, chop them all up and make a great hash!   Leeks: Add to soups, stews, or stir fry. I made a Mongolian beef stir fry last night and added leeks which were so tasty. They add such a mild onion flavor, nothing over powering at all.  

Kale: It is the perfect season for a Kale and brussels sprout warm salad. So many recipes can be found online, but ill include one in the weekly newsletter as well. This is also perfect for chips or for adding to smoothies if that is more your thing.  

Brussels Sprouts: Still on the stalk, just pop them off and store in the refrigerator. Roast them whole or chop and roast with some bacon for added flavor. The light frost we had really helped to make them sweet and tender.  

Acorn Squash: You can get really fancy and make stuff squash, or if you are like me, I really just enjoy baking squash at the beginning of the week and enjoying it all week long. This will last for a few weeks, so do not feel like you have to get to it today.  

Delicata Squash: Sweet and flavorful. Truly my favorite way to enjoy Delicata squash is just to bake it and enjoy with a dash of butter and if you want a real treat, add a bit of brown sugar.  

Carrots: Delicious fall carrots are here. Peel and roast these. They are wonderful. Let them get a little crispy from the pan and you will gobble them all right up. I was sad I had to share them at the dinner table last night.  

Cabbage: A small head of cabbage as a last minute add to the shares, but this makes a great base for a stir fry. Instead of rice last night, I used some steamed cabbage as the base. It was wonderful. Don’t be scared to try steaming and eating alone either-it has great flavor.  

There you have it, week number 16. One more week to go! I hope that you have all enjoyed your shares this season and are finding new ways to enjoy fresh and local produce. Most importantly, I hope you have learned more about fresh and local produce and what it takes to produce it all. Happy cooking this week!

-Jenna