CSA Box Week 16: What to Do
The end is near. One week remaining of the CSA season. The season is definitely changing and fall is showing its true colors more and more each day. The share contents this week definitely show more signs of fall, but we are still clinging to summer with a bit of sweet corn!
Here are a few tips to help you through the box this week:
Sweet Corn: the finale. The end. Enjoy it with burgers for one last summer meal, or roast it and cut it off the cob for a great topping to a salad. Both ways are phenomenal, but truly enjoy it because it will be July before you get another chance for MN grown sweet corn!
Spaghetti Squash: There are so many things to do with spaghetti squash. I usually recommend cutting all squash in half to bake, but this kind I would recommend poking like a potato and letting it bake a while before trying to slice it as it is a bit more difficult. Once cooked all the way, scrape out the flesh which is noodle like. Use as you would most noodles! Or, you can go against what I just recommended and cut in half and stuff with various things like cheese and meat for a lasagna like dinner. Anything you choose will be phenomenal!
Carrots: Yum! I have a fairly crazy week with a bit of personal travel with friends, so I will likely just be slicing these and throwing them in a bag for a quick snack on the go. If you have a bit more time though, grilled carrots are a wonderful fall treat! Top them with a bit of honey or maple syrup and they are divine.
Kale: Remove the stems and chop. Place in a frying pan and drizzle with olive oil. Warm the kale by letting it get a bit wilted, add some slivered almonds to the pan, keep stirring the kale and almonds so they do not burn. Cook for about 8 minutes, the kale will be wilted but not crispy. Top with a sprinkle of parmesan cheese....there you have it, a great warm fall salad.
Haralson Apples: Perfect for an apple pie or apple crisp. These do store for a while in the refrigerator, so do not feel like you need to go home and make a pie this evening. I will be placing mine in the fridge and making apple crisp in the coming days.
Sweet Potatoes: I'm not sure if there is anything better than sweet potatoes. These are perfect for mashed potatoes. Simply poke with a fork and bake until soft. Some of the potatoes are so large it may be best to cut in half and bake. Once done, mash with a bit of butter, salt, and pepper....perfect side dish to any dinner. Or if you are like me, sometimes the sweet potato is my dinner.
Brussels Sprouts: A wonderful fall treat still on the stalk. I enjoy taking the balls off the stalk, slicing them thinly and roasting the shaved sprouts. You can add them to any salad or eat them plain. Keep the stalks in the fridge for best storage.
Mini Pumpkins: A few fun, fall pumpkins for your table. If you are feeling crafty, the scoop the middles out and use for a fun soup bowl! If not, let them be a little reminder of fall on your kitchen table or desk!
There you have it, week 16. Next week will be the final CSA share of the season and we are working hard to make sure it is the best. Plans will be announced next week for the 2017 season. But before jumping to next year, we want to thank you all for a great 2016 year! The weather has brought many challenges, but overall we feel we have worked hard to ensure that you are getting the best all season long. Have a great week!