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Colleen's CSA Plan - Week 4

Posted 7/9/2019 8:35am by Colleen Quiram.

Good Morning!

First off, I am very excited to meet many of you in the coming weeks at our farm tours! The tours are filling up quickly, but there is still a little room if you want to come out to visit! Jerry, Paul, Megan and myself will be here to visit with you all, and hopefully the skies clear and weather cooperates for a few beautiful days this weekend!

With the hectic preparations here on the farm, I am keeping the meals simple this week. I have a few recipes to share that look delicious though, the vegetables that we have in this week’s box pair so well together so there are plenty of ideas for you to try!  

Tuesday Dinner – Grilled steak, roasted beets, and green beans. Green beans are one of my son’s favorite vegetables, and by favorite, I mean it’s one I hear the least complaints about! We prefer our beans with a little crunch to them, simply trimmed, rinsed, and tossed in a hot lightly buttered pan while still dripping the excess water off. Cover with a lid for about 5 minutes, stir and sprinkle with garlic and kosher salt (or other herb blend, we really like this one from Penzey’s), cover and let steam for another 3-4 minute, serve while still a bit crisp!  

Wednesday Dinner – Ginger Lime Chicken Lettuce Wraps. This is a busy evening for us, so I am excited to try this recipe and let the chicken cook all day. It should use up the Romaine lettuce and a few carrots.  

Thursday Dinner – Parmesan Zucchini Pasta. The zucchini plants here are REALLY producing, and I am excited to try zoodles this week! I should be able to use 2 of the smaller zucchini in this recipe, plus use our tomato (if it’s ripe!) Joey will sometimes eat zucchini, but I am thinking I will make his half spaghetti/half zucchini, just in case. My basil plant is growing quite well, so I should be able to harvest some of the leaves for this recipe also!  

Friday Dinner – Friday will be jam packed with tour prep, so I think tonight will be a simple fresh coleslaw with sautéed shrimp.  

That leaves strawberries, which Joey will gobble up! Radishes – Shane wants to try pickled radishes, and he loves everything spicy so this recipe is perfect for him! And lastly the mint, which I will plant in a pot and allow to grow this summer, while enjoying a Mojito here and there on the hot summer days! Mostly I will save it to add to pesto later this summer, which I will make and freeze AFTER we move into the new house!  

If you are a zucchini fan, our plants are loving this weather and we have a lot of zucchini here on the farm! Such a versatile vegetable, it freezes well shredded and measured into small containers or baggies ready to use in your favorite recipes. Easily add shredded zucchini to eggs, soups, stews, or make the always popular zucchini bread! Feel free to contact us if you would like to place a bulk order. We can have the zucchini delivered to any of our retail locations for you to pick up!  

I hope I have provided you with a few ideas for this week, and I look forward to meeting many of you this weekend! Shane and Joey will be there as well, so be sure to say hi!

Colleen