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Colleen's CSA Plan - Week 8

Posted 8/6/2019 8:44am by Colleen Quiram.

We are feeling very lucky here today, the storm that dropped hail across our area missed not only our fields, but also some of our employees’ homes in the Delano area. Having lost crops to hail before, we are so thankful that the storm missed us, but our thoughts are with the other farms and people in the area that have hail damage.

I am also thankful that my husband and son did not get flooded out up north at scout camp yesterday morning! They are gone for the entire week, having a wonderful time, leaving me with the task of consuming a half share almost entirely on my own! I changed my normal routine this week in anticipation of this, as we usually meal prep all of our lunches for the week on Sundays. Let’s just say our fridge is PACKED full by Sunday night! However, I waited to do any planning or prepping until I received my box. You’ll see below that I plan on making smaller meals, and I’m planning how much leftovers I will have and when I will use them. I know everyone’s summers can be busy, and it can be really difficult to use a half share in dinners alone! It’s time to start planning to use some of the produce in your lunches or snacks as well, especially when there is so much produce that can be enjoyed without cooking at all!  

Tuesday Dinner – It’s National Night Out! I will be roasting all 5 ears (in the husk even! Husband isn’t home, I can grill how I want!) as soon as I get home, 1 ear will be for dinner tonight, 1 ear I will cut off the cob for lunch tomorrow, and the other three will make Roasted Corn & Black Bean salsa (aka Cowboy Caviar) to share with the neighbors. This will also use some of the onion, and my smaller slicing tomato. I will save some of the salsa to have as a snack for me tomorrow. Grilling 3 salmon fillets tonight to have later this week as well.

Wednesday Lunch – Salmon with roasted corn, diced Shishito peppers and diced onion. I will bring some of the regular grape tomatoes for a mid-afternoon snack, along with about half of a cucumber sliced. I am already eating the grape tomatoes today for a snack also, they’re just so GOOD!

Wednesday Dinner – Heirloom Tomato Caprese Chicken (making 2), with all of my broccoli, green beans and 1 shallot in this recipe. Hopefully this makes 3 meals worth of vegetables, and I want to use my Great White tomato right away, these heirlooms just do not have a long shelf life. I am assuming I will only use about half, which means the other half I will cut into bite sized pieces and snack on while cooking. I’ll roast the beets tonight too, for snacks Thursday and Friday.

Thursday Lunch – Leftover Chicken Caprese with broccoli/green beans. Beets and the other half of that first cucumber for a snack. Corn salsa if there is any left.

Thursday Dinner – I will be working at the gym this evening, so a quick cold dinner will be best! I love wraps, especially with all these fresh ingredients! Shredded chicken, diced tomato, cucumber, onion, and some kale instead of lettuce, cheese and avocado. Yum!

Friday Lunch – that last piece of Salmon, and the rest of the broccoli and green beans. Beets and cucumber again for snacking, maybe some of the heirloom grape tomatoes.

Friday Dinner – Shrimp and Eggplant Caprese (are you sensing a theme, that I love tomatoes with cheese??) I know eggplant is NOT a favorite of many people, but I encourage you to give these little eggplants a try! Not quite enough to make Babaganoush, but plenty to slice, grill, and top with some diced tomato and mozzarella or parmesan cheese. Add in some shrimp skewers and dinner is done!

Saturday – another wrap for lunch, because they’re light and easy! This will use up the rest of the cucumber, and any grape tomatoes that might still be around.

Saturday Dinner – Shane and Joey will be home! It’s not soup season yet, but they both love this recipe and I don’t want to freeze all my kale. I will be making Kale Sausage & White bean soup, which will make enough to have a few lunches for Shane and myself Monday and Tuesday.

Sunday – I left some of the best keepers for last, potatoes! Keeping it simple with grilled steak and potatoes tonight. Will probably swing through one of our vegetable stands to pick up some fresh corn as well.

Even though I write out a plan each week, and we intend to stick to it each week, sometimes the evenings just get away from us. For example, we did not make the Kimchi yet. And I still have some Shishito peppers as we didn’t have the time to make the stuffed peppers from last week either. But the cabbage will keep for a few weeks and is happily sitting in a drawer in my fridge, waiting for Shane to get home and make Kimchi. And I will just chop and freeze the Shishitos to use this winter.

Don’t let these full boxes overwhelm you! If you make a plan and find that your week is not going according to that plan, grab some Ziploc bags and start freezing! This week: the tomatoes can be chopped and frozen in baggies, skin and all, for making tomato sauce this winter. Kale can be rinsed, chopped, loosely packed in bags and frozen for the Sausage and Kale Soup recipe I shared above. The sweet corn can be grilled, cut off the cob, and frozen using this method. The potatoes will keep for weeks in a cool dry area, like a pantry or cool basement, not in the fridge.  

I hope you are all finding ways to use your box, are you making a meal plan for the week? What items are easy for you to use, or what ones do you find difficult so far this year?

Thanks for reading, I hope you all have a wonderful week!

Colleen