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Colleen's CSA Meal Plan - Week 16

Posted 10/1/2019 9:17am by Colleen Quiram.

I hope you all don’t mind the large boxes this week! This is consistent with a true CSA model, sometimes crops fail or do not perform as well as we would like (radishes this year, for example), but when harvests exceed our expectations, you reap the rewards by receiving a very full box!

These crops also do not lend themselves well to a confined space, we had to sort through the Butternut squash to find smaller fruits that would fit in your share. I would anticipate next week we will be using the larger sized boxes again, but hopefully most of the items will store well for you through the fall.

Meal planning this week is including a few lunches as we had such a hectic weekend I was not able to prep quite enough meals for the week as I normally do on Sunday. Also, I am including some of the methods I use at home rather than recipes I have found online. These vegetables are some favorites for my husband and me so we have narrowed down what we like to do with them!

Tuesday night – Salmon with roasted Broccoli and Cauliflower. I use the same method here as I do for butternut squash and sweet potatoes – it’s simple, cooks with minimal attention from me, and is flavorful and healthy. Clean the cauliflower and broccoli as normal, toss with 1 Tbsp each melted butter and olive oil, sprinkle with Garlic Powder, Kosher Salt, and Thyme. Spread out onto a large baking pan and roast at 350° for about 25-35min for the cauliflower, adding the broccoli for the last 15 min or so.

I will also take the time tonight to make some tuna salad using the celery and one of the Cippolini onions in our share. Easy, high-protein snack to dip some crackers in!

Wednesday night – Milk Can Supper. This is a favorite of ours when we are camping! Traditionally cooked by ranch hands out west using a true milk can, this meal is filling and super satisfying on a cool day. Another family we camp with has a Can Cooker, essentially a pressure cooker, that we use, but a large stockpot or dutch oven with a tight fitting lid will work well at home. This meal will provide dinner, plus hopefully 4 lunches for Shane and I to finish out the week, and use a majority of our CSA produce: 2 Corn, Cabbage, Carrots, Sausage, Onion, Potaotes, Fennel

Thursday night – Oven Roasted Squash and corn with Pork chops. Oven roasted squash is one of our favorite winter meals! Cut the bulb end off the Buttercup squash, stand the tall meaty part of the squash upright on the cutting board and cut the skin off (similar to cleaning a pineapple), then dice the meat into ½” cubes, toss with 1 Tbsp each melted butter and olive oil, sprinkle with Garlic Powder, Kosher Salt, and Thyme. Spread out onto a large baking pan and roast at 350° for about 30-45min, until edges are slightly crisp.

Saturday – My second head of Cauliflower & Broccolini will be used in the Sheet Pan Cashew Chicken, I should be able to substitute the cauliflower for the broccoli called for in this recipe, and it’s one way I know my son will eat cauliflower!

A quick note on the squash – if you aren’t a squash fan, but love pumpkin spice season, try some of our recipes using cooked squash instead of pumpkin. Butternut is a very smooth and sweet variety, lending itself well to bars, pies, and soups!  Here is the cooking guide, showing how to prepare squash for use in these recipes.

Pumpkin Bars

Pumpkin Pancakes

Grilled Butternut Squash

I hope you all have a chance to provide us with some feedback on our CSA Survey! Your input will only help us make our CSA better as we plan for the 2020 season!  

Storage Tip Links:





Sweet Corn


Winter Squash