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Colleen's CSA Corner Week 10

Posted 8/25/2020 7:16am by Colleen Quiram.

It’s hard to believe that we are already at the end of August. The fair should be starting this week, and the yard here at the farm should be organized chaos of cooling corn and hauling it to the State Fair. Of all the event cancellations in 2020, this summer tradition is a tough one to miss.

However, we can still enjoy the tradition of fresh roasted sweet corn this upcoming Sunday at our Summer Celebration and Corn Roast! If you attend, please be courteous and wear a mask. We will have plenty of room for you to enjoy your roasted corn while socially distancing from other groups as well. I hope to meet many of you there, please keep your fingers crossed for good weather for us all!

Here is my plan for the week:

Tomatoes – I’ll be honest, the grape tomatoes won’t make it home today. I am the only one that eats them raw in my family, so I might as well have them for a snack at my desk! The other three tomatoes might be tougher for us to use up. My husband and son just do not love tomatoes yet, but I’m working on them. With burgers and corn on the menu later this week, we can use up at least one of them. I will enjoy half of the Valencia as caprese salad. Yes, again! I must get my fill before the fresh tomatoes are gone. The other half will be used for lunch, sliced on top of chicken salad. The other two I hope will keep for a bit and maybe I can use them in some Pie Iron Pizzas over the backyard campfire Friday night.

Sugar Cube Melon – These melons never last long in our house. Cut in half, scoop the seeds, and spoon right out of the shell. I might have to lay claim to one of them quickly or my son will eat them both!

Kale & Carrots – I will be keeping my kale until the weekend when it cools down a bit. White bean Sausage Kale Soup is a family favorite, made with my homemade turkey stock. It will be wonderful to have on Saturday before the big corn roast event. Trim the ends of your kale and place in a glass of water in the refrigerator for short term storage.

Sweet Corn – We have been craving a seafood boil at our house lately, but I think we will make do with this sheet pan shrimp boil recipe this week! Easy prep and cleanup, sheet pan meals are wonderful when the evenings get busy. That will use three of the 6 ears, our other three will be roasted in the husk on the grill.

Green & Wax beans – Chicken and Green Bean stir fry. I like how the sauce in this recipe uses honey as I still have some from our share earlier this season that I can use. If you don’t have the time to make your own sauce, go ahead and use a store bought one to make your evening easier.  

Zucchini – We haven’t had zucchini in our house for quite a while.   Sliced lengthwise, brushed with melted butter, garlic, and some Italian seasonings, one of these will be an easy side dish on the grill. Zucchini will keep well in your crisper drawer for up to 5 days. Don’t toss if it begins to get soft before you use it. Shred and add to egg bakes, soups, pasta sauce, or make zucchini muffins. My son has been interested in baking lately and I am hoping we have enough zucchini for him to make us this zucchini chocolate-chip muffin recipe!

Zestar Apples – My son gets so excited when it’s Minnesota Apple season! There just isn’t an apple in the stores that can compare to the crisp, juicy flavor of homegrown. These are an easy snack. Try them diced and mixed in with your oatmeal this week. Keep them on your counter and enjoy in a week, or place them in your refrigerator and they will keep for 3 weeks or more.

I hope I have sparked some new ideas on how to utilize your share this week. Keep sending in those recipes!

~Colleen