<< Back to main

Colleen's CSA Corner Week 11

Posted 9/1/2020 6:48am by Colleen Quiram.

I hope some of you were able to come out to our location in Maple Grove on Sunday for State Fair Sweet Corn! We had such a blast putting this together and are so thankful for the beautiful weather we had. We couldn’t have asked for a better day. However, I am feeling more than a little tired after all that excitement!

Labor Day Weekend is almost here, the final weekend of the summer. My family will be off camping one more time before school begins. Some of my recipes will come with us to share with the other family we will be camping with, which will help us make it through this pepper and tomato heavy share. My guys at home are also ready for something different, so I have a few new-to-us recipes I will be trying this week as well.

Looking for a new recipe to try with the zucchini, I stumbled on this Tex-Mex Chicken and Zucchini,  which sounds delicious. Even better, I can cook everything in one pan. The less to clean up, the better.

The poblanos, romas, and onions I received will be roasted in the oven for my own Poblano sauce recipe. It’s not really a recipe, it’s more of an ‘I don’t know what to do with these so I’ll roast them and see what happens’ trial. It turned out great last time, so let’s make it again!

  • Cut the romas in half, poblanos in half and remove the seeds, cut your onions into quarters, and remove papery skins from a bulb of fresh garlic.
  • Place on a cookie sheet covered with tinfoil. 
  • Drizzle with a little olive oil, sprinkle with salt and pepper, place under the broiler on low until the skin begins to blacken and get crisp.
  • Let cool a bit until you can handle the vegetables, transfer to a food processor and pulse just until it blends together.
  • Keep refrigerated for a week or freeze into smaller containers.

I use this sauce on homemade pizza to give regular sauce a little more punch, add it to chili in the fall, and use it on roasted eggplant.

We will be making all of our cucumbers into spicy refrigerator pickles for the fall. My husband loves hot peppers and grows many of his own. Hot pickles will be perfect for him. I, however, will stick with the regular kind.

In my search for new recipes, I found this easy grilled Garlic Parmesan Broccoli and Potatoes recipe that we will try while camping this weekend. Anything with cheese has to be delicious, right? I will let you know how it turns out!

I definitely had my fill of fresh corn on the cob yesterday, at least for a little while. The corn in my share is destined for a fresh black bean corn salsa for the weekend. It will be chilly up north where we are headed, so the added heat of some habanero will warm us right up.

I am looking forward to the next few weeks as we begin to harvest different varieties of squashes and apples for the shares. I hope you are ready to heat up those ovens!

Have a wonderful week,