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CSA Box Week 7: Tips, Tricks and Ideas

Posted 8/1/2017 3:37am by Jenna Untiedt.

Week 7 already and August 1st. Where has the summer gone? Every year it seems like June-August is just a whirlwind and this year is no exception.

Let's get down to business here and talk about what is in the box. To be honest, I am coming up with ideas as I write this blog this morning as well as adding my necessary ingredients to my shopping list so I can make a quick stop at the store on my way home...or order my groceries depending on what I need. This past weekend was a whirlwind as I attended 3 concerts in 3 nights.....it sounded like a fantastic idea back when each event was planned with friends, but as I headed back to work Monday morning my sleep deprived body told me otherwise. So, as I get back to a normal schedule this week I am going to keep my meals simple and this is the perfect box to do so. 

Here we go:

Romano Beans: Keep it simple. Rinse and trim the ends. Toss in with sauteed shallots and a splash of water to help steam them. Add to any meal this week for a great side. 

Shallots: Shallots are so good! Thinly slice and sautee with butter until a bit crispy. Remove from pan and place the Romano beans in the pan. Once the beans are almost done,  add back the shallots. 

Sweet Corn: Grilled or boiled....great side to any summer dinner. I enjoyed the corn last night with a burger. What great quick, summer dinner. 

Tomatoes: BLT's are likely on the menu this week. If BLT's aren't your favorite, then add tomatoes to your afternoon snack repertoire. So much flavor right now, so enjoy!

Medley Grape Tomatoes: A great snack or addition to any salad. Make sure to keep these out of the refrigerator. They stay sweetest sitting on the counter. 

Rainbow Carrots: Peel and slice raw, or dice and roast. Roasted carrots are great and they are even more fun with the variety of colors. 

Potatoes and Turnip: These will definitely be roasted at my house this week along with the onion. I love having some roasted vegetables in my fridge to grab as an easy side to lunch or an easy add on to any dinner throughout the week. 

Onion: Thinking of making burgers this week to enjoy with your sweet corn? Try grilling these onions. Just dab a bit of olive oil on either side and grill until soft. Enjoy as a great burger topping. 

Cabbage: Roasted or turn this beautiful head of cabbage into a great summertime slaw. I think I am going to attempt a slaw so I can have an easy addition to lunches this week. 

Watermelon Radishes: If you aren't a radish fan, simply peel and toss in with your potatoes and turnips as you roast them. These have a little bit different and more dense texture than regular spring radishes, but make for a great roasting vegetable. Otherwise, try pickling and adding to the side of your dinner. Let us know what you think!

There you have week number 7. As always, you don't have to be an expert in the kitchen to enjoy your share. Keep it simple and enjoy your share!