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CSA Box Week 14: What to Do

Posted 9/20/2016 3:42am by Jenna Untiedt.

Week 14 is here, how can that be? In one breath we wonder how we got this far, but in another, the the remaining 3 weeks are welcomed. It is crazy to think that the end is in sight. Signs of fall appear more and more each day and soon summer will be a distant memory. 

With fall arriving, I have more ambition to cook. Sunday afternoons are usually spent preparing the CSA share for the next week, but since I was out of town this past weekend, I will need to cook a few nights this week. Here is what I have planned:

Cabbage: Cabbage Noodle Salad  It is quick, easy and you can eat it for leftovers a few times. I couldn't tell you the last time I purchased ramen noodles...college maybe?, but I think I will make an exception for this. Anything I can eat for dinner and then grab for lunch the next couple of days is a winner in my book. 

Butternut Squash: Squash is one of my favorites, especially butternut. I normally eat it one of two ways. Cut in half and baked or I take the time to peel the squash and dice it so I can roast it in small pieces. Because of time this week, I will likely just bake it, but if you have a bit of extra time I highly recommend roasting it with a bit of olive oil, salt and pepper. The best part is you can eat 1/4 or 1/2 of the squash and throw the rest in the fridge for another meal or put it in the freezer to enjoy later. In a few weeks I will likely freeze a few different kinds of squash so I can easily grab some for quick meals throughout the winter. 

Delicata Squash: I like all varieties of squash for the most part, but delicata is by far one of the best in my opinion. Leftovers? Yeah....that is not going to happen. This can easily make one meal. I may not eat anything else with it, but its fabulous. 

Kale: Salad, smoothies, chips, stir fry....the opportunities are truly endless. Enjoy fresh kale while you can. I am dreading the days when ill have to buy it in the store again. 

Jicama: So, as Jerry wrote in his newsletter, jicama does not usually grow in Minnesota. I knew that when I asked him to grow it, but I knew if I asked enough times he would at least try it. Back in January I ordered the seeds, did some research and presented my case. I won. The seeds were planted in January and have been growing every since. Well, growing may be a strong word as it grows SO slowly. Im fairly certain everyone thought I was crazy when I proposed this idea, but hey, it worked! Anyways, enjoy the sampling of a nontraditional MN veggie. I like to just peel, slice and enjoy! 

Swiss Chard: Slice into small pieces and sautee in a bit of butter until wilted. Looking for a bit more flavor? Add some bacon to the pan as well. I enjoy the leftovers with eggs the following morning. 

Honeycrisp Apples: Enough for a small batch of apple crisp or enough for daily snacks. As much as I like the sound of apple crisp, reality is they probably won't last long enough for cooking. Enjoy these MN favorites. 

Zucchini: A fresh batch of zucchini bread or a great side dish to any dinner. Last night I enjoyed it baked with a dash of seasoned salt. Slice about a 1/4 inch thick, toss with a bit of olive oil and seasoning and bake until desired softness. 

Chub Cucumbers: I just love the fact that snacks are part of the CSA. Slicing these up as soon as I get home allows me to just grab them as I leave the next morning. I mix them with some other veggies I may have and my snacks for the week are covered. 

Tomatoes: Enjoy them while you can as the season is winding down and store bought tomatoes are the only option. BLTs were on the menu last night and I will definitely miss the easiness of my favorite summertime meal. 

There you have it....a wide array of summertime veggies mixed in with a few fall favorites. The shares will continue to evolve over the next three weeks and show more true signs of fall with sweet potatoes, brussels sprouts, kalettes, and more squash. Have a wonderful week!