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Colleen's CSA Corner Week 2

Posted 6/30/2020 7:00am by Colleen Quiram.

Happy 4th of July week! I hope you are all planning a safe holiday weekend, whether you are staying in town, heading to a cabin, or to one of our beautiful Minnesota State Parks as I am. Some of my plan this week is to take part of my CSA camping with us, however you can do any of these recipes at home in the oven as well.

Zucchini - Zucchini Boats are on the menu Tuesday night as I have leftover Italian sausage to use up in the fridge. A coworker from my first years at Untiedt’s made these all the time. They are a fabulous way to use up vegetables in the fridge. You can use any diced cooked meat – steak, pork, bacon, chicken, or sausage in the filling. Or omit the meat, replace with black beans and keep it vegetarian.

Slice a zucchini lengthwise, scoop out the seeds and brush with butter. Bake the zucchini at 350 degrees for 10-15 min, until they just start to soften. While the zucchini is baking, chop any remaining vegetables – onion, garlic, pepper, green beans, broccoli, kale, cauliflower, etc. into small pieces. Pull the zucchini from the oven, stuff the ‘boat’ with vegetable mixture and meat, top with shredded cheese, return to oven for 10min or until top is melted and filling is warm. Serve hot.

Tomato – Finally, the time of fresh BLT’s, caprese salad, and Bruschetta is here! We love Chicken and Cheese BLT’s in our house. Leftover grilled chicken, sliced, on top of toasted bread with melted mozzarella, bacon, lettuce, tomato, and sometimes avocado. Not really a BLT at this point, but it makes for a very filling sandwich. 

Radish – Week 2 of radishes, and as I had said earlier, they just aren’t a favorite of ours raw, but the whole purpose of joining a CSA is to try new things, right? A CSA member had sent me this suggestion last week, I plan to try it Wednesday night with our BLT’s:

6 Radishes, washed and quartered

2 carrots, cut into ½ thick slices

2 Tbsp honey

1 Tbsp Sage

½ Tbsp Salt

Pepper to taste

Toss vegetables in honey & spices, lay out in a single layer on a baking sheet. Roast in oven at 400 degrees for 20min or until fork tender.  I’ll let you know what my family thinks!

Lettuce/Kohlrabi/Kale – I am so excited to try out this recipe this week when we arrive at the campground – Asian Chicken Lettuce Wraps. I plan to substitute 1 or 2 kohlrabi, peeled and sliced for the water chestnuts. Along with 1-2 leaves of kale minced, and some of the romaine lettuce for the wraps in this meal. I will mix up the sauce before we leave and chop the chicken at home. There should be enough for the three of us Thursday night along with some leftovers for cold wrap lunches while camping.

Remaining Kohlrabi – I love fresh kohlrabi, crunchy and mild I usually just cut it into thick matchsticks and dip in peanut butter or veggie dip. If you have young children, they might really like these ‘veggie fries’! They make a great on-the-go snack when hiking as well.

Remaining Kale – When kale is young and tender like this, I will use it along with lettuce on burgers, sandwiches, and wraps. When the stalks are a little more mature, I prefer to rinse, chop, and freeze it to add to soups and stews in the winter. We have both wraps and burgers on the menu for the weekend, so it will all be used.

Strawberries & Rhubarb – Nothing says 4th of July in Minnesota quite like a Strawberry/Rhubarb dessert. We will be making Strawberry Rhubarb Crisp in the cast iron dutch oven over coals, again prepping a bit at home to make it easier. The topping will be mixed, but we will add the butter at the campground. I will also pre-measure and combine the sugar and cornstarch. If you are at home this weekend, there are instructions at the bottom to bake in your home oven. *Edited to add - with the heavy rain Tuesday morning these berries may not last until we go camping. I encourage you to use them soon and do not let the softness deter you! The flavor is amazing, and they will make a fantastic topping for cakes and ice cream.

I hope you are finding new ways to incorporate your CSA into meals. If you have a favorite recipe, send it my way! I will add it to my CSA Collection. Enjoy!

~Colleen