News and blog
As much as I hate to admit it, the summer season is winding down and we are switching to fall mode. Fall you say? Yes, fall is here. The weather may still feel like the humid July days, but this past weekend while working at the Minneapolis Farmers Market, the mornings were cool and were definitely giving us a foreshadow of what is to come. Corn stalks are cut and are drying, squash is beginning to be harvested, and within a week or two, our parking lot at the farm will turn into a sea of fall decor with bins upon bins of pumpkins and squash. Don't worry though, we still have all the wonders of the summer growing season though! Fall may be upon us, but the summer bounty will last a while longer.
Alright, what to do with the share this week. Many of you are getting back into routines with a new school year starting, while others are slowing down from the weekend cabin trips and busy weekends that are associated with summer, which hopefully means a little bit more time in the kitchen.
Sweet Corn: Enjoy this while you can. A special white variety of sweet corn this week to change it up a bit. Pair it with a a grilled burger and you have yourself a wonderful summer meal!
Broccoli: With a bit cooler temps in the forecast, it means a bit more energy to cook for me. So, I plan on making a risotto with the broccoli and fennel. Not only does it use multiple items from the box, but it also is a great side to any meal for the week and there are always leftovers. Here is the recipe I plan on using: http://cooking.nytimes.com/recipes/9065-risotto-with-fennel-and-broccoli
Fennel: Well, a new offering we are trying this season. I love roasted fennel added to potatoes or squash. You can eat it raw by adding a few small slices to a salad. Grill a pork chop or two and serve with roasted fennel....that by far is a favorite in my household.
Radishes: Only a few this week, so for those of you who are not radish lovers, you can definitely make it through them! Not a fan of radishes? Slice them super thin and add to a sandwich for some extra crunch.
Sugar Cube: Enjoy the melons while you can! Fresh melons are only around for a bit longer before we all have to resume purchasing them at the local grocery store. There is something about the sweetness in these melons that just makes them so delicious!
Kale: Tired of kale chips? Try adding to a pasta dish, scrambled eggs, or a stir fry. Into juicing? Always a great add to any type of juice. Personally, I plan on making a batch of kale chips and maybe saving just a little bit to add to a batch or two of eggs.
Chestnut Crab Apples: Yum! The tiny apples that are perfect for the kiddos in your life or a great little snack! Often overlooked because of their size, but truly great on bite and flavor. Enjoy!
Shockwave Melon: As I said with the sugar cube melon, enjoy while you can! My favorite way to enjoy the melons lately has been as dessert!
Tomatoes: Just a few this week to serve alongside dinner, slice in a salad, or enjoy on BLT.
There you have it! Week 12 of the CSA season, 5 more weeks to go and so many offerings left! Well, as I finish writing this blog at 5 this morning...we just experienced significant hail for about 15 minutes straight. It is too dark to tell the damage yet, but we are crossing our fingers.
As I sit down to write this, I realize what a perfect share this is this week. For many of you, it is the final week of summer with your kids at home, while many of you are getting back into the whole school routine. The share this week offers some quick snacks, easy additions to meals and hopefully little to no stress about what to do with your share contents.
Each fall and winter, we sit down in the office and discuss what new items we would like to see in the CSA shares. We always read the end of the season surveys to look for your advice, but then we also look through seed catalogs to see what new and exciting items we can try. This takes place every season, and the share this week has some of those new ideas inside it including the mini bell peppers and the shockwave melon. There are some other items coming up that we haven't done before, but what you have to remember is that there is a big learning curve when we try new items. Very rarely do we get it right the first season, so often times it takes us until year two to really understand what we are doing and share the fruits with you. In the coming weeks a few new items will also appear such as fennel and jicama.
Alright, lets get down to what to do with your shares this week:
Mini Bell Peppers: Well, personally I would just eat these as a snack, maybe add a little hummus to them and you are set. Some people are not a fan of raw peppers though so I would recommend roasting them. What I like to do is drizzle with a little olive oil and put on a cookie sheet and roast at about 500 degrees until they have a bit of charring on them. Once they are done, you can stick them in a container and they will keep in your fridge for a week or more. Mine don't usually last that long as I add them to almost everything I make.
Sugar Cube Melon: My absolute favorite way to eat this melon is to half it, then fill the middle with cottage cheese. This is one of my mid-morning snacks. Although messy, it is a good pick me up. Since you are receiving a variety of melons this week, you could cut them all up and make a nice melon salad to enjoy all week long.
Slicing Tomatoes: Considering at least 3 dinners a week are BLT's, that is what my tomatoes usually go towards. Try a yellow tomato on your sandwich this week as it has great flavor, but much lower acidity.
Radishes: These are truly beautiful. The leaves are so green still and the radishes a deep red. A light radish salad can be made with these, otherwise just slicing and putting them in a bowl of water in the fridge and grabbing for a quick snack.
Personal Size Watermelon: What a wonderful treat for the end of summer....as Jerry said, let them sit on your counter for a few days, but after that cool and enjoy! What is the worst part of watermelon? Cutting it.....honestly, watermelon is one of my favorite foods, but the prep work always gets me. These are much more manageable than large melons though so enjoy!
State Fair Sweet Corn: The best of the best according to most consumers! Before you know it, sweet corn season will be gone, so enjoy it while you can.
Canary Melon: Another melon for your sampling this week. Try this one with a splash of lime juice and maybe a dash of salt. It is likely the last of these melons for this season, so enjoy!
Shockwave Cantaloupe: Yes, it has cantaloupe flavor, but the texture is much firmer. Let it ripen a couple days on your counter then enjoy. It doesn't get mushy like some cantaloupe, but it has some great flavor!
Zestar! Apples: The last batch of Zestars for the season, but onto a new variety next week. Enjoy these early fall apples and they truly do have a great bit and wonderful flavor.
There you have it...I don't even have a recipe to include this week and the prep work for the share is pretty straight forward. Enjoy the abundance of melons this week! Many of you will be heading out of town for Labor Day, so take your share with you and share with others! Enjoy!
We got our first taste of fall this weekend, and I have to say it was glorious. The cool, crisp morning at the Minneapolis Farmers Market is always much more enjoyable with cooler temps rather heat and humidity. Now, don't get me wrong.....I am not looking forward to the real cold mornings with lots of layers of clothing, but Sunday morning this past weekend was pretty perfect.
The shares this week also start to represent a little bit of what fall has to offer in the form of crops. One of my favorite fall recipes is included this week in the form of Potato Leek Soup. Apples are here to stay as well....all signs of what is to come.
Let's get down to what's in the box and what to do with it:
Potatoes: As soon as I get home today I will be making Potato Leek Soup. Now, the soup is super easy to make. I will give you a few hints as to the fact that I do not peel the potatoes because that is just too much work for me. Yes, you will have a few specks of potato skins in the soup, but I can deal with that. If you don't have an immersion blender, just pour the soup into a blender and blend when you get to that point. Fortunately, I have an immersion blender...last year for Christmas I asked for a new blender and an immersion blender....I think that is when you realize you're actually an adult when you start asking for kitchen gadgets because you really want them! Oh and to make the soup a little bit fancier, feel free to add some bacon to the top....it is a great addition.
Leeks: Use these in soup. If you aren't planning on making soup, these can be used like onions. Slice up and add to stir fry or caramelize for a burger topping. Leeks have a very, very mild flavor and are quite enjoyable.
Sweet Corn: This corn is truly phenomenal. Last night at dinner, we were eating the same variety you are receiving today and it was so good! It is funny to think that we used to grow primarily yellow sweet corn, but the demand switched to bi-color, but I am pretty sure you will love the flavor of this yellow sweet corn!
Tomatoes: I am not going to lie, I have quite a few tomatoes from last weeks share still sitting on my counter. As I have said before, summer is a hard time for me and I am not home often. My goal either tonight or tomorrow night is to make a fresh batch of tomato sauce. You see, I don't follow all directions when cooking so I leave the skins and seeds in tomatoes when I make sauce. I slowly cook them with a bit of olive oil, garlic and fresh basil. Once cooked down, I throw them into the blender or food processor to smooth the sauce. Yum!
Zestar! Apples: Now, I could tell you to make applesauce or apple crisp to celebrate the little signs of fall, but these apples are best for eating. At this time of year, apples are my afternoon snack with a little almond or peanut butter. Keep these in your fridge as they have a great crispy bite when cold.
Honeydew Melon: Last week, we had a little sampling party of melons one afternoon as we were trying to figure what was ready to harvest. Honeydew won hands down. Enjoy this fabulous melon as it isn't too common to see a homegrown honeydew melon in MN.
There you have it! Hopefully you can work through your share this week. I know I have my work cut out for me, but honestly, I cannot wait to get home today and make Potato Leek Soup. I was supposed to make it for my parents last night, but I worked late and didn't make it to the store in time. I guess they will have to settle for a batch on Wednesday when I come into work.
Welcome to week 9! We are in the heart of summer harvest and signs of fall are already creeping into our weekly plans. Like many of you, I am not quite ready for fall. Let's enjoy these last few weeks of summer!
Alright, let's get into what is in your shares this week:
Sweet Corn: The best of the best is here. Enjoy it while you can, because as Jerry said in his newsletter, it is going to be a short sweet corn season due to the extreme heat we have have this summer. If you can't get to eating it all this week, cook it up and freeze it to enjoy this winter! Freezing corn is pretty easy and goes quite quickly.
Green Beans: Sautee the beans with shallots and a little bit of butter. Simply amazing! Cook until extremely tender and enjoy!
Peppers: Personally, I enjoy dicing up the peppers and onions together at the beginning of the week and throwing them into meals throughout the week. If I cut them up on Tuesday or Wednesday night, I am much more likely to use them. Looking for something a little more adventurous? Try making stuffed peppers.
Kale: There are truly so many uses for kale. My goal for the week is to make braised kale to add to my dinners. Kale chips, salad, smoothies....the possibilities are really endless.
Tomatoes: You have such a wide variety of tomatoes this week, enjoy! Fresh salsa, BLT's, fresh tomato sauce...so many options. The roma tomatoes make the absolute perfect addition to any salad because there is so little liquid in the cavity of the tomato.
Canary Melon: Yum, yum, yum....let it sit on your counter for 2-3 days and then slice and enjoy! It is a great snack with some cottage cheese or yogurt. Again, if you get a bad melon, please let us know. I really wish we could invent a machine with x-ray vision for melons, but unfortunately we haven't figured that out yet. In any case, enjoy this unique melon!
Hopefully you are all enjoying your fresh veggies each week! The season goes so quickly, can you believe we are over half way through? Some of the best is yet to come. We continue to work hard each day to bring you the freshest and highest quality produce. For those of you with full shares, we are working to fix the issues we have been having with collapsing boxes due to the water from the sweet corn. We have a couple ideas we are working with that will hopefully fix the issues. We apologize for the inconvenience while we work through the issue.
Enjoy the shares this week!
Week 8 is upon us and the shares are showing more summer than ever. Sweet corn, a few varieties of tomatoes including the perfect ingredients for fresh salsa. Often times, so many people think June any July are prime times to receive a CSA share, but in my opinion, we are getting into the best part of the season! August brings us into full harvest mode with so many different crops including melons, more tomatoes, sweet corn, and soon enough apples.
I don’t even want to say this, but the days of summer are winding down! Before we know it, the State Fair will be here. Two weeks from tomorrow, we will make our first delivery of sweet corn for the fair….crazy to think about! We are gearing up for the State Fair in a few short weeks, but check out how we harvest all the corn for the Great Minnesota Get Together.
Alright, let’s get to what is in the box this week:
Heirloom Tomatoes: Now, these are going to have a different flavor and texture than traditional red slicing tomatoes. These are old fashioned varieties. Try creating a beautiful salad with these tomatoes. I prefer to slice them, top them with a bit of feta cheese, toasted pine nuts and a few pomegranate seeds. Yum!
San Marzano Roma Tomatoes: These are perfect for a fresh salsa. Dice up with a fresh jalapeno and onion and serve on top of eggs, with chips, or top off tacos! Feeling adventurous? Try mixing in a peach with your salsa for a little bit of extra sweetness.
Kale: Sautéed, baked, or raw……this is one of my favorite veggies. Try topping some sautéed kale with a slice of heirloom tomato and protein of your choice.
Sugar Cube Melon: Simply delicious. These are a perfect breakfast option with a scoop of cottage cheese in the middle. Looking for a dessert option? Trying placing a scoop of vanilla ice cream in the middle. Remember, we cannot see inside these melons, so if you get a bad one, please let me know and we can replace it next week. We do not send bad ones on purpose, but unfortunately there is no way to tell what the inside looks like.
Sweet Corn: Grilled, boiled, plain or mixed in with salsa there is truly nothing better than Minnesota sweet corn in the summer.
Green Beans: I cannot get enough of green beans in the summer! I always try to buy beans in the winter at the grocery store and I just cannot do it. These beans are something special. So dark green and tender. They are great sautéed with a little butter and served with any meal….or they make a meal by themselves. Enjoy!
Colorado Peaches: As Jerry said in his newsletter, these might have a bruise or two. As a special treat dice up the peaches and sauté with a bit of butter and brown sugar and top off a bowl of ice cream. Otherwise, just slice and enjoy! Colorado peaches are some of the best of the season.
Jalapeno Peppers: You may not know what to do with all the peppers now, but these are so easy to slice and place in the freezer for use at a later time. Really, all you have to do is slice, remove the seeds and place in a container and freeze. Note: use a container and not a freezer bag so the flavor doesn’t spread to other items in your freezer. These are great to take out mid-winter for chili or soups!
Slicing Cuke: Enjoy on top of a salad or as a side to a sandwich.
Red Cabbage: Here is an adventure for you, you could try and make Borscht, a Eastern European soup! Honestly, I have never made the soup, but I found a recipe that looks pretty similar to some of the Borscht I have had before. Each summer, some of our employees from Ukraine always make Borscht to share with us while they are here. I had the opportunity to visit Ukraine last December and saw Borscht on many menus while I was there. Give it a shot and let us know what you think!
There you have it…..a few ideas to help you through your box this week.
First of all, how is it August already? I feel like yesterday was just the beginning of the summer and now the topic of conversation is the State Fair and going back to school.....Fall is right around the corner and i'm not sure how I feel about that. I always thought summer went too fast as a child, but as an adult it goes by even faster!
I've had my first two emails regarding fall products such as pumpkins and squash. In reality, within 4 weeks, we will be transitioning our warehouse once again to accommodate summer harvest as well as fall harvest. I really can't believe it...the season has gone by so quickly.
Let's get to what is in the box this week:
Green Beans: I love to just sautee the beans in some sesame oil and garlic. Sautee until nice and soft and enjoy. Sometimes I just eat green beans for dinner because im too tired to make anything else. If there are some leftover, I love to just throw them on top of a salad the next day.
Potatoes: You can definitely make a summer fresh potato salad with these. Otherwise, I like to just dice and roast them. I then add them to a few different meals throughout the week. I included a link the newsletter by Jerry, but here is another recipe id be willing to consider this week: Creamy Dijon Dill Potato Salad
Zucchini: Im a fan of spiralizing this vegetable. I'm not a huge pasta fan, so I often use vegetables as faux noodles. Zucchini is often a go-to for me because it is easy and fast to cook. Sautee some zucchini and make a fresh herb dressing to go on top and you have either a great dinner or side to any meal.
Onions: Add the onions to the potato salad, roasted potatoes, stir fry....the possibilities are truly endless.
Green Peppers: These are amazing. The flavor is so great, I want to add them to everything I eat. Some of my favorite uses are mixed in with eggs, add to potato salad, finger food snacking, burger topping or mixed in with any stir fry.
Cabbage: I have a tendency to use cabbage like lettuce. I slice it up real thin and use in place of lettuce. To be honest I do this because if food doesn't come from the farm I probably don't have it in my house because I haven't had time to go grocery shopping. You can add any type of dressing to it, but I prefer a peanut dressing or a poppyseed.
Sweet Corn: Yes, the corn is getting better and better each week. I've had corn for dinner probably 3 times in the last week which is a lot for me. Last nights variety, Nirvana, was exceptional. If you end up cooking it all and there is a cob or 2 leftover, just slice it off and keep in the fridge. Use it on a salad or add to stir fry the next day.
Tomatoes: So many uses for tomatoes. Lately, I have been slicing and eating with fresh mozzarella cheese and basil. Use them to top a burger or a great addition to any sandwich.
There you have it, week 7 in a snapshot. Hopefully you enjoy everything this week!
Until next week....
First off, thank you to all of you who attended the farm tours this season. We appreciate the opportunity to get to know our members in addition to being able to share our philosophy on growing local produce and what goes on at the farm. Unfortunately, I had to miss out on the weekend tours this season due to my mother's injury and the need to be at the Farmer's Market instead. You were in good hands though. A big shout out to all of our staff who put in many, many, many extra hours to make sure the tours were ready for you all!
Now, on to what you can find in your share this week:
Sweet Corn: As I said last week, I am a really picky corn eater. This corn though.....it is AMAZING! My parents have been getting meals delivered most nights since my mom isn't able to cook at all due to her injuries, so the staple of corn for dinner has been lacking for my dad. Last night though, I made dinner for them and we had corn and it was fabulous. I just can't picture eating summer meals at their house without corn.
Eggplant: Oh, the infamous vegetable that you all either love or hate. When I sell CSA shares throughout the winter so many people tell me if we include eggplant they do not want to sign up. Rest assured, you are not receiving a full box of just eggplant, and more importantly, you will receive it a couple times...that's all. Now, what to do with it? Here is the thing, there is so much you can do with it. Eggplant Parmesan, eggplant lasagna, baba ganoush. So many options! Some of you may be thinking...What is baba ganoush? Well, it is like hummus...kind of. Give it a try. It is easy to make and you can dip your cucumbers, green pepper, and even carrots in it!
Tomatillo/Jalapeno Bag: Salsa Verde, enough said. How about make tacos this week and top with salsa verde and fresh tomatoes? The salsa verde will keep in your fridge for a while, you can even freeze some of it if you know you can't make it through the entire batch this week.
Onions: Well, you can use half in the salsa verde, but the other half chopped up and roasted with potatoes would be awesome. Dinner last night included roasted onion, green pepper and potatoes. Yum, Yum.
Carrots: Anything better than fresh carrots? I don't think so. Don't get me wrong, I am definitely a purchaser of baby carrots in the store as well, but these taste so much better! Pair with some baba ganoush and you have a few snacks covered for this week.
Kale: My favorite vegetable that I could definitely eat every single day. The downfall? The mess it makes on my kitchen floor when I chop it. Oh well, I think it is totally worth it. Anyways, I like to just chop it up and mix with a bit of olive oil and bake until crispy. Keep a close eye on it because it does burn easily. If you don't eat it all once cooked, save until the next morning and mix in with your eggs.
Chub Cucumbers: The fact that there is going to be a break in these for a while is making me sad. A friend of mine recently asked if I had tried the baby cucumbers from Costco....I may have rolled my eyes and said, yes, but why would I buy those when I can have fresh ones? These are just so crispy and crunchy, great for any snack or another batch of refrigerator pickles.
Tomatoes: A great topper for those tacos I talked about earlier, or a BLT, or mixed in with eggs and kale, or so many different options. Truly enjoy the flavor homegrown tomatoes have because before we know it, we will have to buy them in the store again and that is definitely not fun.
Potatoes: Since the heat has subsided a bit, try chopping these up and roasting with onion and green pepper. I made a batch last night and there is some left. I can't wait to mix it with some kale and eggs for breakfast.
Green Pepper: Now you may think, oh great, a green pepper. Wait til you cut into your pepper....look at the walls of it. They are much thicker than any pepper you would buy in the store. Crunchy and sweet all at the same time. Enjoy!
There you have it, the week 6 share. Hopefully you can all take some time to enjoy what is in your box this week.
Until next week....
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!
It is that time of the week again, what are you going to do with everything in your share? This is one of the weeks where I am just going to have to give you ideas and not actually partake in any of the prep work. With Farm Tours happening this week, no evenings will be spent ay home, which means meals on the go. I did roast a few veggies, so I will use those up throughout the week!
Roasted veggies? Yes, basically my life savor. I used to think you only roasted vegetables in the winter for some reason, but I do it all year round now. Roasted veggies are added to almost every meal I eat...simply, the best.
What can you roast from this weeks share? Well, id throw the carrots and potatoes on a cookie sheet and roast away. On another sheet, id add the cabbage and onion. They cook at different speeds, so once they are done, id toss them all together. I roast zucchini as well, but some people aren't a fan of the texture once reheated. I don't mind it, so it is an easy way to get another vegetable in the mix.
I posted a link for Sesame Green Beans in the newsletter. They look fabulous! You can make the entire batch of peas that way and have them for several meals throughout the week. Maybe in the few hours I have at home this week, I can find the energy to make this.
Cucumber and chub cukes are my go-to snack everyday. Sometimes I will sprinkle a little salt or even a little feta cheese. This week you can even mix in the grape tomatoes! This makes for a truly great snack or appetizer.
This is a short guide this week, but I hope it helps! I will likely see many of you at Farm Tours this week and over the next two weekends. Please feel free to post and pictures on social media and tag us so other CSA members can see what you are up to with your share.
Have a great week!
Happy post 4th of July! Hopefully everyone had an enjoyable day. Although some of my day was spent in the office, the afternoon was spent with a puppy. And in my world, puppies make everything better, so it was a great 4th. You see, I really want a puppy but it just doesn't work out with my work schedule at this point in my life. So you know what is even better? When your parents get a puppy and you get to see it everyday. It is truly the best of both worlds.
Ok, back to what to do with the share this week. There are so many possibilities this week, I just hope I get to make everything I want. Sometimes I have great intentions, but I run out of time.
Here are some ideas to help you through the box:
Chub Cucumbers: Please make my grandma's refrigerator pickles with these and the onion! Bam! You will use most of the chubs and will have a great snack for the whole week. When I was a kid, my grandma would make these all summer and send them home with us. I am not quite sure why my mom never made them, but it was always a special treat from grandma. Super easy to make, and here's a helpful hint: If you have a food processor, use it to slice the chubs. No need to peel them, just stick them in the processor....saves so much time!
Kale: I love kale. I could eat it every day. Kale chips are probably my favorite. Simply chop the lake, I chop the stem as well because it is faster, but feel free to just use the leaves. Drizzle with olive oil and massage in so the kale absorbs the oil and bake at 425 for 10-15 minutes. Make sure to keep an eye on it as it can burn, but the more often you stir it, the crispier the leaves get. Top it off with some seasoned salt or garlic salt.
Need to eat the kale without knowing you are eating kale? Saute a piece into your scrambled eggs. Throw some into a morning smoothie...honestly, you will never know it is there. You can even chop it up and freeze it for soups this winter. So many options!
Swiss Chard: I ate this for dinner again last night and it was phenomenal. Just cook it down over medium heat and enjoy! I like to use leftovers in the mornings with my breakfast of eggs.
Potatoes: Boiled is perfect, but grilled might be even better. Chop them up and place in aluminum foil with some butter and salt. Grill and enjoy!
Carrots: I like to use the carrots as a go to quick snack for the week. If you like cooked carrots, these are great to roast and top with a little honey. I always think I like cooked carrots, but then am disappointed when I go to eat them. Ill keep mine raw, but the possibilities are really endless.
Beets: The love it or hate it vegetable. Personally, I love them, but I hate cooking them because they turn everything red! So, I wrap each beet individually in tinfoil and roast them until they are soft. Let them cool, the skin should gently peel off once cool. Personally, I don't really like beets warm, but I am a huge fan of them on salads or mixed with some feta or goat cheese. I usually like to have a bowl of diced up beets in my fridge that I can grab at any time.
Zucchini: Lately, I have been a big fan of raw zucchini with some hummus. Toss it into any stir fry though for extra veggie consumption!
Peas: Shuck them and boil for an awesome addition to dinner. These peas are so sweet that you can just eat them raw as well.
Tomatoes: Real tomatoes! They have wonderful texture and great flavor. Add them to a burger, a sandwich or salad. You will be receiving tomatoes regularly, but enjoy these first ones of the season.
Peaches: We know peaches do not grow here. As Farmer Jerry said, these are from Georgia. We wanted to make sure you got some fruit this week in the shares since we do not have enough berries to send yet. Let them ripen a bit and then enjoy!
There you have it. Hopefully some helpful hints to make it through your share this week. Enjoy!