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Colleen's CSA Meal Plan - Week 13

Posted 9/10/2019 6:14am by Colleen Quiram.

Anyone else feel like we are on a weather roller-coaster? 50’s and 60’s this weekend made it feel like fall – soups, football, and cooking inside. Now the forecast has 80° multiple times this week, and that makes me think grilling and cooking outside. Either way, this week is a busy one for us between work, school activities, Rugged Maniac run on Saturday and a housewarming football gathering on Sunday! If you are like me, and activities can get in the way of doing much cooking, much of this share can be stored and will keep well for later use. I have a plan for how to use all of my share this week, but if the evenings get too busy and pizza appears on my kitchen counter, I will just save some of these for next week!

Tuesday – Sheet pan sausage, potatoes, and green beans. It’s been awhile since I’ve made a sheet pan dinner, but I love the simplicity and the clean up from these meals! I prefer my green beans crisp and not soggy, so I will start with just the little fingerling potatoes on the pan for about 25 min, then add the sausage and beans until done.

Wednesday – Turkey and Ham wraps for dinner, filled with fresh lettuce, some diced leeks, and one of the yellow peppers. Joey has a cross country meet, so we will pack a dinner on the go to keep us out of the fast food drive thru. I’ll use the rest of the lettuce in wraps for lunches this week also.

Thursday – Sweet corn (3) with ribs. Shane will be the one doing the cooking as I will be working late. Ribs and corn can be cooked on the grill if it’s not raining, or in the oven if it is!

FridayThai Pork Stirfry with brown rice, uses some carrot, leek, and the bok choy. I was surprised last week just how much the bok choy cooked down, and while Joey wasn’t a fan of the green tops he still ate the bottom white part in the chicken stir fry. We will see what he thinks of this recipe!

Saturday – I will make a big batch of chili after the Rugged Maniac in the morning. The onion and rest of the peppers will go into the chili, we can have some for dinner and save the rest for the Packers/Vikings game and housewarming on Sunday! Chili is always better on day two I think.

SundayCornbread with fresh corn for the chili, and, if I have time, cabbage rolls. I saw these on pinterest and they looked so good! If I don’t get to them Sunday to have with company, I will make them Monday night for dinner and freeze some for dinners later.  

Fingers crossed I can keep up this week, here are some storage tips if you find your week slipping away from you!  


Potatoes – take out of the bag asap and let dry on the counter, once dry store them in a cool dark place (not the fridge) until ready to use (within 2 weeks)

Green beans – take out of the bag asap, and place in a container where they will not be in /on moisture. Use within 2-3 days

Carrots – grab a gallon Ziploc bag and 1 sheet paper towel, drip some water on the towel until it is just slightly damp but not wet, place flat in Ziploc bag with carrots (don’t wash them!), close the bag and store in the fridge, use within the month.

Leeks – trim the tops just enough that they will fit in a Ziploc bag, will keep about 2 weeks (you might notice the centers will continue to ‘grow’, they will still be just fine to use)

Cabbage – This will keep just in your crisper drawer for up to 3 weeks, or wrap in a damp paper towel and wrap loosely in plastic wrap, this will help keep it from drying out.

Sweet Corn – wrap a wet towel around the husks and store in the fridge, use as soon as possible as the sugars will convert to starch and your corn will be less sweet.

Peppers – in crisper drawer, use within the week for best crunch.   

Happy Cooking! Colleen