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CSA Box Week 5: What to Do

Posted 7/18/2016 4:45pm by Jenna Untiedt.

It is that time of week again, Tuesday, and time to figure out what to do with the things in your box. I'm not going to lie, this week's box is pretty stellar and I am pretty excited with some of the ideas I have come up with, now if only I find the time to implement them all. 

First things first, thank you to all of you who have attended the farm tours thus far. We had one rainy and chilly night, but the other three days have been pretty superb in terms of weather. I met many of you on Tuesday and Thursday night, but had to work at the Minneapolis Farmers Market over the weekend to cover for some missing staff. I know you were all in good hands though and Megan and Colleen had things covered and Jerry and Craig took care of you all on the tours. We look forward to seeing many more of you this coming weekend. 

One last thing before I jump into the share this week, thank you to all of you who have sent warm thoughts regarding my mother. Many of you learned on the tour that Farmer Jerry's wife Susan (my mother) had a terrible accident about two weeks ago. She is recovering from two broken wrists and a broken neck. She is home and on the mend, but the recovery period will be long but the outlook is good. Again, thank you for all the positive thoughts!

Alright, let's jump into what is in the boxes this week:

Sweet Corn: The first of the homegrown. Now, I am going to be honest with you all, this is good sweet corn, better than anything you would find in the grocery stores, but the best is yet to come. Eat this within a day of getting it, as this variety just doesn't hold its flavor too long. The best way to cook it is to bring a pot of water to a rolling boil, once boiling, place the corn in and once it is boiling again, cook the corn for three minutes. Do not overcook it, or it can get mushy, and mushy sweet corn is no good. Growing up, we would pass around different varieties of corn every evening at dinner. Nothing has seemed to change, this same thing happened last night as we tried the corn you are receiving today. All of our conversations would center around sweet corn. Still to this day, whenever we eat sweet corn together, we always discuss the flavor and texture. I guess you can call us pretty judgmental corn eaters. 

Beets: It is supposed to be terribly hot this week. Roast these and put them in the fridge for a cool snack. Add some salt and pepper, and for an even better treat, throw some goat cheese with them...drizzle with a little honey and you have yourself a wonderful snack or topping to a salad.

Sugar Snap Peas: A wonderful snack on the run. Rinse and toss into a few small baggies to grab on your way out the door. 

Zucchini: Since the weather looks pretty miserable over the next week or so, dice these up and throw them on the grill. Drizzle with a little olive oil and enjoy! I am pretty anti-cooking indoors when it gets so hot, so grilling is the next best option. 

Black Radishes: So, sometimes I get myself into a predicament. A friend of mine asked me if we grew black radishes, I said no but I would see what we could do. Well, next thing you know they are ready for the CSA and I need to figure out what to do with them! They have a ton of nutritional qualities that are phenomenal for you, but at the same time, I am sure many of you are going to be perplexed with what to do with them. Here is an article by the Huffington Post that gives you a few ideas on what to do with these ugly looking veggies: Three Ways to Cook One Tough Radish. Remember, we are just giving you a sampling since it is a little more exotic than other veggies we send you. 

Turnips: I love turnips. Let me rephrase that, I love fresh turnips in the summer. I tried to buy them at the grocery store this past winter and they were covered in wax. Roast them, boil them, treat them like a potato. They have a real mild flavor and I think are a little bit lighter than a potato. Here is one of my favorite recipes for turnips: Crispy Turnip Fries

Potatoes: Chop them up and foil pack them for the grill. Add an onion to them if you'd like! Seriously, I am all about grilling in this hot weather. I have a baby grill because I just have a small patio and it gets its workout throughout the entire summer. There are some weeks I never even turn my stove on! 

Chub Cucumbers: Well, many of you have had the refrigerator pickles at the farm tours, and others will try them this coming weekend. You can make a batch of those, or just slice and eat. There really isn't anything more refreshing than cold cucumbers on a hot day. 

Tomatoes: Slice up and add some fresh mozzarella and basil. Drizzle with a little olive oil and balsamic vinegar and you have a great addition to any meal. This is one of my favorite summertime treats!

Raspberry Jam: So many of you have been asking for this and it is finally here. Enjoy this small jar of jam made especially for you by my mom, Sue. Just know that this may be the only jar you get this season as she is out for the count from jam-making. It is a little tough to do with two broken wrists. My sister Megan knows how to make the jam as well, but with all that happens in a days work, we may not get to making another batch for the last shares of the season. We will see how the summer goes! Do not be concerned that the lid is not sealed, the jar is sealed the old fashioned way with parafin wax. Just pop the wax out and enjoy. 

Honey: Taken from the hives on our apple orchard, enjoy this locally produced honey. I have been a little run down lately and my new favorite thing to do with this honey is to make home made cough syrup with it. Check out some recipes online, it really does help!

Maple Syrup: Taken from maple trees around our farms, enjoy real maple syrup! So sweet and great on any morning breakfast. I hope you really enjoy it!

Raspberries: Berries are extremely hard to send in the CSA shares. With temperatures approaching 90 today, this is a very risky decision on our part. We are warning you though our experiment may not work and the berries may be a little soft when they arrive to you. No worries though, they are still edible! Locally grown berries are just so different than berries you will buy in the store. Unlike berries at a grocery store, our berries are picked ripe and are of different varieties. If they arrive soft, toss them on some ice cream, throw them in the freezer to add to a smoothie later, or just gobble up quickly!

There you have it, a breakdown of what to do this week. Enjoy your shares this week!