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CSA Week 4: Helpful Hints and Tricks

Posted 7/10/2018 4:52am by Jenna Untiedt.

Week 4 is here Summer is in full swing. I hope you all had a great Fourth of July week and weekend. Now it is back to reality and hopefully you are all enjoying what summer has to offer. I know that even with the heat, it has been great to get outdoors and enjoy the lakes, baseball games, and the evening chats on the driveway with the neighbors. Alrighty, let’s get down to business….what can you do with the CSA share this week? So many options! Here are just a few ideas to help you through the box this week.  

Cabbage: Coleslaw, salads, sandwich wraps….the options are endless. If you make coleslaw with a bagged cabbage mix, try this fresh cabbage instead! It is sweet and crispy. I threw together a quick slaw last night that had half a cup of mayo and half a cup of Greek yogurt with a splash of white vinegar and mustard. Mix it all together with a few sunflower seeds and you have yourself a really great side dish to any dinner.

Lettuce: Enjoy this last batch of spring lettuce, as there won’t be any until fall and the temperatures start to cool down. I have been a huge fan of using this for a giant dinner salad topped with salad contents from the box. Or, you can add it to a BLT…the tomatoes are perfect for BLTs this week!

Tomatoes: Speaking of tomatoes, I think BLTS might be on my menu several times this week as farm we prep for farm tours and time at home is extremely limited. Another great idea is to chop up the tomatoes and add some fresh basil, they make a great salad!

Kale: Salads, soups, or turned into kale chips….so many uses. My absolute favorite way to cook kale is to remove it from the step, tear into smaller pieces, drizzle with olive oil and massage it into the leaves, sprinkle with some garlic salt and place on a cookie sheet in the oven at about 400 degrees. Stir frequently so you don’t burn the leaves, but this makes for awesome sautéed kale, or you can cook until crispy for kale chips.

Radishes: Some of you might feel like you are overwhelmed with radishes and you don’t know what to do with them all. Honestly, they will keep for weeks if stored in your fridge in a container of ice water or in a plastic bag. Add them to all your stir-frys or roasted vegetables. These have such a mild flavor that they make a great addition to any mixed vegetable offering.

Beets: Red and Golden! Roasted or boiled are great options. You can make a salad out of the tops, or simply use the beets…the choice is yours. I am a big fan of roasting the beets and having them as a quick snack in the fridge. In fact yesterday, my lunch ended up being some roasted beets, avocado and goat cheese mixed together as I was heading out the door to visit some vegetable stands. They are full of flavor and really great to eat alone or mixed with salads.

Onion: Truly a great tasting onion. Add it to your BLTs or burgers this week and taste the difference of fresh MN onions compared to store bought onions. These are also great to add to your refrigerator pickles if you are making a batch of those this week!

Chub cucumbers: The perfect afternoon snack with some hummus or plain. They also make a great salad topper or an addition to a refreshing cocktail.

Broccoli: Raw or cooked, you can’t go wrong. There is so much flavor and this broccoli is so crisp. Try making a broccoli salad with the florets and adding the stem as well. The stem is completely edible and can easily be turned into vegetable noodles. Try spiralizing the stem and adding to some spaghetti to see if anyone notices!  

There you have it, week 4. If you haven’t already, make sure to sign up for Farm Tours. The dates listed are the only dates that we will be offering tours this summer as our calendars are quite full. We hope that you take time to come out and visit the farm and learn more about how your food is grown and what it takes to get local produce to the marketplace. Have a great week!