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CSA Box Week 5: Tips, Tricks and Ideas

Posted 7/18/2017 3:32am by Jenna Untiedt.

Here we are after another weekend of farm tours. It was great to see so many of you at the farm learning about how and why we do certain things. It is always fun to hear feedback from members. Remember, this coming weekend is the final weekend of tours this season. There are some spots available yet if you are available, always a great time and definitely an educational experience. 

On to Week 5 of the share. So many different things to do with your share this week. So many of the items can be cut up and eaten raw on the go, or you can add to a variety of meals throughout the week. Often times I think some people overthink what to do with their shares, but meals or snacks don't have to be glamorous. Per the usual, I made dinner for my parents last night so I could use some of the box in order to come up with ideas for you all. It was not fancy, but tasted great! Hopefully you will enjoy the contents this week as well.

Last night I roasted broccoli, cauliflower, green beans, onion, and carrots. I tossed the broccoli and cauliflower with some olive oil, salt and pepper and roasted in a convection oven for about 30 minutes at 425. I did the same with the carrots, beans and onion on a separate cookie sheet for about 40 minutes. The beans, carrots, and onion take a bit longer because the water content is higher. Roast until they are to your desired crispiness. Warning, my broccoli was pretty crispy and blackened, but that's my favorite. 

Im a big fan of bowls for dinner, but this was a new concept to the parents. So, in a large bowl I placed some quinoa and then topped it with the roasted veggies, some chicken, and then a bit of my bacon sauteed swiss chard (recipe at the bottom). The nice thing about these bowls is if you make enough quinoa, you can make more bowls throughout the week and switch up what you put in them. Simple, yet so delicious. 

Quinoa Bowl with Roasted Cauliflower, Broccoli, Carrots, Beans, Onion, Swiss Chard & Bacon, and Chicken. 

Here is a breakdown of the share this week:

Cauliflower: Roasted, raw or riced.....so many different options. If you know you don't have time to use your cauliflower this week, throw it in the food processor and rice it. The rice will last for up to a week in your fridge and makes a great side!

Broccoli: I'm not a huge fan of raw broccoli, but I absolutely love it roasted. Just toss with a bit of olive oil and roast until your desired softness. I prefer mine almost a little burnt. It has great flavor and the added crispiness makes it so good!

Onion: These onions are so sweet, you can do so many different things with them. Sautee and add to burgers, add to a batch of refrigerator pickles, or eat raw on a sandwich. 

Green Beans: Boil, sautee, or grilled they are probably the best beans I have ever had. I roasted them for the first time last night and they are great. Just add as a side to any dish this week and they will make your meal so much better!

Swiss Chard: I like to make mine with bacon, ill put a recipe at the bottom of this post. It is important to slice very thinly if you are going to sautee it. You can also boil it and add a bit of butter.

Carrots: Roasted or raw, you can't go wrong. These have so much more flavor than the carrots you buy in the store.

Beets: I prefer to roast beets one night and eat them cold the next day. It is super easy to wrap in tin foil with a dash of olive oil and roast until soft. Once they cool, you can use the foil to take the skin off. I like to add to a salad with some steak and goat cheese.

Grape Tomatoes: So many of you emailed me that these never made it home last week because you ate them along the way. These are great to leave on the kitchen counter and grab as a quick snack.

Slicing Tomatoes: BLTs, additions to other sandwiches, toppings to burgers...there are so many options. But there is nothing like a truly ripe MN grown tomato.

Chub Cukes: Another batch of refrigerator pickles or use as an afternoon snack. You can always add them to a cocktail as well, they go great with strawberries and gin. 

Basil: These will need to be replanted. Pick the leaves regularly and add the basil to your tomatoes. Those of you who have been to farm tours have enjoyed the basil with grape tomatoes and mozzarella cheese.

Raspberries: I don't think I need to give you many ideas for these as they go quickly! A topping to yogurt or ice cream, it is a definite treat to have MN berries.

Here is a quick recipe for Swiss chard:

1 bunch swiss chard, chopped thinly including the stems

5 pieces of bacon

Directions:

Cook bacon on stove top in a deep frying pan. Make sure not to cook at a super high temp as the grease will burn, which you will need for the remainder of the recipe. 

Once bacon is cooked to your desired crispiness, remove the bacon. Once cooled, cut into small pieces.

Remove pan from direct heat and let the bacon grease cool for about 5 minutes. Then add swiss chard to the pan and place on medium heat. Sautee until the chard is wilted and cooked all the way through. Add back the bacon pieces and there you have it.