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CSA Box Week 8: Tips, Tricks and Ideas

Posted 8/8/2017 3:19am by Jenna Untiedt.

It seems to be that time of year where everyone is busy, busy, busy. That includes everyone here at the the farm. In order to get orders out, many of our crews started at midnight. Sometimes it is an around the clock effort to get it all done. Everyone comes together though, pitches in, and it all seems to get done. This cool weather makes the long hours a bit easier on everyone, which is definitely appreciated by us all. 

This share has so much potential this week. There are so many different things that can be done with the produce. I tried to use as many items for dinner last night so that I could talk you through the share. Dinner last night was definitely one of my favorites of the summer. Let's get to the shares and give you some ideas of what to do.

Cabbage: Even though some of the cabbage heads are small, this vegetable goes a long way. Personally, I used this to make a slaw for shrimp tacos. Honestly, these tacos were super easy and have so much flavor. They key to a good slaw is to let it sit for probably close to a half hour after you make it. Let all the flavors mix, and you will definitely enjoy it! You can find the recipe here.

Beans: What a fun medley of color! I think it is best to sautee shallots followed by the beans. It is best to remove the shallots while sauteing the beans to ensure they do not burn. Once the beans are done, add back the shallots. Truly a great side dish to add to any meal. Or, sometimes I just eat the beans for dinner if I am really not feeling like cooking...they are that good!

Shallots: Add them to any side side you decide to make. Slice thinly and saute in a bit of butter, they add a great mild flavor to any dish. 

Salsa Pack: Do not be intimidated by this pack! Making green salsa can be super easy, but add so much flavor. I added green salsa to the shrimp tacos I made, and it was delicious. To make green salsa: husk and wash tomatillos, peel garlic, slice jalapenos in half and remove seeds (keep in for more heat), and add a diced onion if you wish. Drizzle the tomatillos, garlic, onion and jalapenos with olive oil. For reference, I used 2 jalapenos in my salsa and it was not too spicy....and I don't like spice. Wrap the garlic in tin foil. Broil for about 10 minutes, then turn everything over and broil for another 8-10 minutes. Once done, cool for a few minutes and then add to a food processor or blender to mix together. There you have it....a real simple salsa verde. The more jalapenos you add, the hotter it is. Enjoy!

Have extra jalapenos? A great way to use the remainder of your jalapenos is to make chicken breasts with cream cheese and jalapenos. Simply wrap about a tbsp of cream cheese with a slice of jalapeno in the chicken breast and grill or bake. The jalapeno adds great flavor while the cream cheese helps to cut the spice. 

Sweet Corn: A special variety for you all, white corn. This has an incredible bite and great flavor. Truly a great taste of summer. Boil this and enjoy it alongside the shrimp tacos or with those brats or hamburgers. A staple for MN summer dining. 

Grape Tomatoes: About half of these went into a salsa for the tacos I made. They are a great addition to any salad or make a great salsa for any type of meat. I added half the grape tomatoes, some thinly sliced onion, chopped cilantro and some mango to make a fun summer salsa. Great for tacos or as a salsa to serve along with the salsa verde. 

Kale: You can combine the kale and beets to make a great salad this week. If you aren't so keen on kale as the base of your salad a great way to make it a little softer is to add a bit of olive oil and massage it in. This will soften it a bit. Otherwise, kale chips are always a good idea. Not a fan of kale? Simply add a bit to a smoothie each day and you won't even know you are eating it, but you will benefit from the extra nutrients. 

Onion: Add it to a bit of salsa, top a burger, or save in the fridge for another week. So many options, but so much flavor. 

Chub Cukes: Great grab and go snack this week, or add to your water for a refreshing flavor. 

Beets: I will definitely be roasting some beets to add to a beet salad this week. I wrap each beat in tin foil and roast at about 450 until soft. I let cool in the foil then slowly peel the outer layer off with the foil, it should just slide off! So much easier than peeling a hot beet with a knife...yes, ive tried that too and I just don't like it. 

There you have it. Another box for another week. If any of you decide to make the shrimp tacos, which I highly recommend, think of doubling the recipe. The slaw is so easy to make and will hold up for a few days in the fridge. After the first round of tacos, you can make a salad with the left over slaw and top with shrimp, salsa verde, and a tropical summer salsa which can be made from the medley grape tomatoes and some diced mango. A hint for the salsa is to use frozen mango or pineapple if you would rather use that. This is a quick meal you can throw together, but has so much flavor...enjoy!