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Colleen's CSA Meal Plan - Week 15

Posted 9/24/2019 8:58am by Colleen Quiram.

Welcome to the weather roller-coaster we Minnesotans like to call FALL!! September and October can be all over the place with not just temperatures, but rain and sun as well. No matter, I still love this season, the decorating, and the cooking that goes along with it. We are watching the long-range forecast here at the farm, hoping that the cool and damp they expect will change into cool and dry. But we will make the best of it either way!

I feel this share is full of mini-flavors, smaller heads of cabbage, broccoli, and cauliflower, letting us enjoy a little bit of everything without making too much for one family to eat. This variety in our dinners is so nice, as my family tends to eat the same select vegetables all winter long. I am experimenting with a few new recipes for us, hopefully we will find a new family favorite.

My weekly Meal Plan:

TuesdayBroccoli Cauliflower Salad with Grilled Salmon. My grandmother makes a recipe very similar to this one, usually just with broccoli. But I will use both my cauliflower and broccoli, it should be just enough for the three of us with minimal cooking in the possible storms tonight.

WednesdayBacon Wrapped Cabbage with grilled pork chops. Shane recently began smoking all his own bacon, and with such a small cabbage I think this is a great way to use it this week. Bacon makes everything better, right?

Thursday Lunch – Taking Jerry’s advice and having salad with our lettuce, grape tomatoes, and balsamic vinegar. I will add some leftover shredded chicken to the salad also.

Thursday – Oven roasted Parmesan Brussels Sprouts, green beans and cranberries. This dish sounds delicious, and I want to give it a try to see if it’s something I can do for Thanksgiving this fall.

Friday – We are off camping one last time this weekend, so Friday is burgers using our heirloom tomato and some mozzarella cheese.

Saturday – This French Potato Cake with Leeks recipe sounds delicious! We will modify it slightly to be cooked in a cast iron Dutch oven as a side dish to some shrimp/steak/pineapple/pepper skewers for dinner.

All that’s left are the apples! These SweeTango will store for weeks in your refrigerator crisper drawer, snack on them whenever you have that craving for something sweet.

Busy week in your house? Here are some storage tips for your share:

Leeks – wrap in a slightly damp paper towel, the wrap loosely with plastic wrap. Use within a week.

Brussels Sprouts – Snap the sprouts off the stem, place in a plastic bag in your crisper drawer.

Cauliflower – trim leaves from head, wrap loosely in plastic wrap

Broccoli – This will not store long at all, use quickly. If slightly soft to the touch, trim the florets, rinse, and place in a plastic container still damp. Use within a day or two.

Green Beans – These also will not store well very long. Remove from the plastic bag asap and place in a plastic container where they have a bit more room.

Cabbage – this will keep the longest of your vegetables this week! Just store in your crisper drawer. Even after outside leaves start to darken, peel them off and use the remainder of the cabbage.  

Happy Cooking!

Colleen