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CSA Week 6: Helpful Hints and Tricks

Posted 7/24/2018 3:59am by Jenna Untiedt.

Another week is here, and there is even more to do with the share than last week. In less than two hours, I was able to make many items in the box last night, so I hope that you are able to enjoy the contents this week! The weather looks promising with some days of lower temps and dew points, which means that cooking becomes much easier, at least in my household. Let’s see what’s inside this week:  

Sweet Corn: Well, growing up in the Untiedt household sweet corn was a staple for dinner. We always had sweet corn for dinner, even if it didn’t go with anything else we were having. We were always taste testing new varieties and to this day, we are probably the harshest critics of any sweet corn. To be honest, my first sweet corn of the season was eaten for dinner last night. It was amazing. I am a big fan of just cooking the corn in boiling water. Simply husk your corn, bring a pot of water to a boil, put your cobs into the boiling water and cook for 3 minutes. Simple, easy, and delicious! If you do keep your sweet corn, make sure it is in the fridge and preferably in a plastic bag. Never husk the corn until right before you are going to cook it.  

Broccoli: I think stirfry is in order this week. With a bit cooler temps, I am a bit more motivated to cook. A simple stir fry with broccoli, kohlrabi, carrots, and a bit of cabbage sounds wonderful. Find a simple stir fry sauce and add a protein of your choice, you will have a great dinner!  

Cabbages: Another batch of Crunchy Chicken Salad, a batch of sauerkraut, grilled, sautéed, the options are truly endless. Last night I used the green cabbage for a side dish to our BLTs. Simply cut the cabbage into wedges and lay on a cookie sheet. Brush both sides with olive oil and bake for 12 minutes at 450 degrees. Flip and bake for another 8 minutes. In the meantime, make the delicious sauce. In a bowl, add 3 tbsp chopped onion, 2 tbsp Dijon mustard, 3 tbsp butter and put into the microwave for 60-90 seconds to melt and mix together. Just before the 8 minutes is up on the cabbage, generously spread the sauce onto the cabbage and let it sit in the oven for just a couple of minutes. It’s a great side dish for any meal!  

Carrots: Raw, Roasted, or boiled you have options here! I think most of mine will end up in a giant stir fry. The best way to ensure you eat all your carrots within the week is to prep them right away. When you get your box home, wash your carrots and peel them right away. This will make them super easy to grab when you are in a hurry.  

Grape Tomatoes: Well, these don’t last too long around most houses. I do like to make a BLT salad with them though. What’s a BLT salad you may ask? Well, basically it’s just bacon, lettuce, and sliced tomatoes served in a bowl instead of on bread. These make a great addition to any salad you may have throughout the week.  

Kohlrabi: I can’t believe how many people said this was their favorite vegetable on the farm tours. It is so versatile and so easy that I can completely understand why. Add it to stir fry, roast like a potato, or add it to a veggie tray for a weekend at the lake. So many ways to enjoy it!  

Watermelon Radish: Ugly on the outside, beautiful on the inside. The sizes of these within your share may vary, but they are wonderful to experiment with! I highly suggest making a salad with the radish, one radish goes a long way. Stay tuned to the end of the blog for a watermelon radish salad recipe.  

Black Radish: Another sampling of something unique and different. I’ll admit, this isn’t my favorite vegetable, but I do enjoy it once or twice a year. Roasted or in stir fry is how I’ve discovered I do enjoy it. It has a very unique flavor, but one that is full of health benefits.  

Cucumbers: Add to a salad or just slice up for an afternoon snack. Or, add to a bottle of water and enjoy a refreshing drink.

Chub Cukes: Make another batch of refrigerator pickles, slice up for snacks, add to salad, the opportunities are really endless. If you are feeling really adventurous, you can even make a small batch of pickles to enjoy this winter.  

Beans: A beautiful mixture of green, yellow, and purple beans. You can add to stir fry, boil, or roast in the oven. Use these as a science experiment with your kids! Ask them to watch what happens to the purple beans as you cook them. Just a hint, they don’t retain the purple color when exposed to heat. Enjoy!  

And here is the Watermelon Radish Salad Recipe I promised:

Watermelon Radish Salad

1 Large Radish, 2 small (Peeled, and sliced with a mandolin. If you don't have a mandolin, slice as thin as possible and then slice into matchsticks.)

2 Oranges (Peeled, and chopped into bite sized pieces)

Goat Cheese

Roasted Pistachios


2 tbsp white vinegar

2 tbsp honey

2 tbsp orange juice (squeeze the juice from a piece or two of the orange)

Mix the radish and orange pieces together. In a separate bowl, whisk together the vinegar, honey and orange juice. Pour the dressing on the oranges and radishes and let sit in the fridge for about 30 minutes. Mix again before serving. Top with goat cheese sprinkles, chives, and pistachios. Simple, yet delicious! 


There you have it, some helpful hints to make it through week 6. The boxes are full, but lots of ideas to help you cook your way through the share this week. Thank you to all who attended farm tours. Our hope is that you took some new knowledge away and will be able to pass along some of your learnings to others.

Until next week-