<< Back to main

CSA Box Week 9: Tips, Tricks and Ideas

Posted 8/15/2017 3:57am by Jenna Untiedt.

Week 9 is here which brings us to the heart of summer. Salsa making, sweet corn freezing, and enjoying every last bit of summer we can before seasons start to change and we head into fall. I have been receiving many questions about canning tomatoes and ordering in bulk, please note that we will have canning tomatoes available in about another week. Due to the cooler temperatures, our tomatoes are also taking their sweet time to ripen.

Let's get down to the share this week, so many tomatoes, but so many things to do with them!

Grape Tomatoes: My favorite thing to do with the grape tomatoes has been to make a quick simple salad with some cilantro, some diced onion, a little feta cheese and sometimes some slices of avocado. If only avocados grew here....that would be so great. Anyways, this salad is a great snack or addition to any meal.

Slicing Tomatoes: Per the usual, BLTs are probably on the menu this week. Otherwise, you can make a quick no cook pasta sauce with tomatoes as well. Simply dice the tomatoes, add a few spices of your liking and add to the top of some warm or cold pasta. The tomatoes are so flavorful, they add flavor to anything you pair them with.

Heirloom Tomatoes: These are great for a salad, bruschetta, or eating alone. To make bruschetta, simply dice the tomatoes and add to the top of a baguette with a little basil and drizzle of balsamic vinegar. Truly a simple meal, but so great. 

Salsa Mix: Another week of salsa mix, but it is so easy to make salsa verde and enjoy it all week long. Simply roast all the contents and add to a blender. Have some extra sweet corn? Add some sweet corn to the salsa when you are ready to enjoy it. The salsa verde makes a great topping to shredded pork as well. Be a little adventurous and enjoy a new meal this week!

Sweet Corn: Farmer Jerry's absolute favorite variety is here. Don't be afraid of yellow corn, it truly has more flavor than many varieties of bicolor, but due to the popularity of bicolor sweet corn we can't produce yellow corn for the mainstream market as there is no demand. Give this a try and enjoy! If you need a break from corn on the cob, simply cut it off and add to salads or salsas. You can make a quick corn salsa by adding sweet corn, diced onions, black beans and some sliced grape tomatoes. It makes a great topping for tacos or dip for chips. 

Onion: Add to salsa, sandwiches, salads or store in your refrigerator for up to 6 weeks. These are not pungent at all, so enjoy before we are back to store bought onions this winter.

Cauliflower: I roasted a head of cauliflower last night and it was phenomenal. Don't be afraid if there is a little yellow color on the cauliflower, it is simply from warmer days, but completely edible. Roasted, mashed like potatoes or eaten raw, this makes a great side dish this week.

Yellow Zucchini: Last night I sliced the zucchini and tossed in a bit of truffle oil and roasted. When it was just about done I topped with a bit of parmesean cheese. So good! Enjoy these simple vegetables while they are fresh and local.

Kale: This love or hate vegetable is one of my favorites. I could eat it every day if I could. I also made kale for dinner last night....it is the one vegetable I don't really have to share at dinner time....it's all mine, which means there are leftovers to mix in with eggs in the morning. Sauteed or baked, there are so many uses for kale. If you really don't like it, make a simple soup and add the kale to it. Freeze the soup and enjoy in the winter months. You won't even taste the kale in the soup, but you will get great nutrients from the green leafy vegetable.

There you have it. Enjoy the freshness of all the produce as we are inching closer to a time of the year where it becomes much more difficult to grocery shop when we have to buy produce at the store as well. Have a great week!