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Colleen's CSA Corner Week 6

Posted 7/27/2020 5:29pm by Colleen Quiram.

Quite the variety of produce items in our shares this week! Most of it should be familiar to you, but if your family is like mine, eggplant is still unfamiliar and maybe more difficult to use. I included some other recipes in both the newsletter and below in my meal plan, I hope you find them useful in your kitchen.

Here is how I plan to use all my CSA items this week:

Tuesday – Eggplant Marinara using the white eggplant. Mine seems to be very ripe and I don’t think it will keep long. My guys enjoyed this recipe from the newsletter a few weeks ago, so I will make it again tonight.

Wednesday – Sautéed Sesame Broccoli and Kohlrabi (similar to this recipe), with Grilled Salmon. I plan to use what is left of my tomato jam as a glaze for the grilled salmon. I will probably cook all the broccoli and kohlrabi, saving some of it for lunch the next day. *Storage tip* If your broccoli has begun to wilt from being out of the fridge, cut it into florets and submerge in ice cold water. Once they are again crisp, place into a container in the fridge and use in a day or two.

Thursday – Baingan Bharta with Jasmine Rice and Cilantro Lime Chicken. I saw this traditional Indian dish on a CSA Facebook Group I am in, and it sounds intriguing! I have no idea if my family will eat it or not, but we will give it a try. *Storage Tip* Eggplant does not keep long, try to use within 4-5 days. Store in the crisper drawer until then.

Side note - I made a few crockpots full of this Cilantro Lime Chicken recipe in the past to freeze, and I think the flavor of the chicken should work with the eggplant dish. It may not be a vegetable recipe but having this frozen in small containers has saved many a weeknight meals. Use it for nachos, taco night, quick thrown in with leftover veggies for lunch, wraps, and whatever else you can think of. It does use a jalapeno, so maybe that will qualify as a vegetable recipe?

Friday – Sweet Corn and homemade Philly Cheesesteaks. Our friends make these camping all the time and they are so good! Thinly sliced skirt steak, sautéed onion and green pepper, piled in a bun and topped with provolone cheese. Sweet corn on the side and we are set.

Saturday – Roasted potatoes with shallots, burgers, and grilled sweet corn. We always clean our corn, wrap in tinfoil with butter and then grill. I’m curious, what is your favorite way to cook sweet corn?

Beets – These are easiest for me to use for lunch. Roast the beets, cool and cut into quarters for a mid-afternoon snack.

Celery – This will keep for a bit in the fridge, I will clean up the stalks, saving the greens in freezer bags for use this fall in turkey and chicken soups. The stalks will go right into one of my Tupperware containers until Sunday. I’ll make a batch of tuna salad to have with crackers for an afternoon snack next week. My stalk is on the small side, so I should be able to use the whole thing at once. *Storage Tip* If your celery is a bit limp, use the same process as the broccoli above to revive! You can also store celery submerged in cold water in the fridge, but I find that my celery splits easily if I do this method.  

That should use up my share for the week. We always hope to feature tomatoes every week during the summer months, but we had a bit of a snafu early in the growing season that caused a dip in tomato production. We plan to provide you with more tomatoes, tomatillos, and hopefully melons soon!

~Colleen