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Colleen's CSA Corner Week 12

Posted 9/8/2020 6:50am by Colleen Quiram.

Earlier last week, when I was told we will be harvesting the Jicama for your shares, I panicked a bit. I have never had Jicama before and I have no clue what to do with it! They harvested one for me to try, and my coworker Claudia and I did a little research on the variety that we grew. There are two kinds of jicama, one tends to be better for cooking and has a more milky flavor to it. The other, which is the one we grow, is perfect eaten raw and has a more clear, crisp flavor. We cut it up here in the office and had a snack to test it out. It was delicious. The texture and crunch is similar to an apple, with a slightly nutty flavor to it. I hope you will give it a try as I have this week. I am curious what my family will think of it.

I plan to use some of the jicama in a shrimp stir fry with the Bok choy, adding some sliced jicama towards the end of cooking just long enough to heat through. I’ll also make homemade fried rice on the side using some of the carrots and onion. I love this recipe from GimmeSomeOven.com, I use brown rice instead of white and add extra vegetables if I have them on hand such as chopped zucchini, extra sweet corn, any sweet peppers, and edamame instead of the peas. There should be more than enough from this meal to make a few lunches for this week also. The remainder of the jicama will be cut and eaten raw as a snack at my desk.

The roma tomatoes will not be used in salsa this week for us, but instead on homemade pizzas. I have mentioned in an earlier post the grilled pizzas we like to make using naan or tortillas, and we will be doing them again this week.

Football season is here, and not just that, but a major game is happening on Sunday. We will be making our favorite Jalapeno Popper Dip to enjoy while watching my Packers dominate my husband’s Vikings. Yes, we have a divided household and football season can be a little tense in our home sometimes, but we enjoy making an afternoon of it with finger foods, snacks, and dips like this one.

I will be using my cabbage this week to make cabbage rolls. I looked up quite a few recipes a few weeks ago and decided to make my own version as many of the recipes reminded me of a meatloaf wrapped in a cabbage leaf. We froze most of them for weeknight meals this winter and tried a few on the grill wrapped in tinfoil. They were fantastic! You can adjust seasonings based on your preferences, but we used a mix of lean ground beef and turkey, blended with some cooked rice, diced onion & pepper, seasoned with garlic, cumin, chili powder, salt, pepper, and a dash of cinnamon. Blanch the head of cabbage by dunking it into a pot of boiling water for 3-5 min, then into ice water until cool enough to handle. Remove the leaves one at a time, cutting out the tougher stem end like a wedge, place a small amount of your meat mixture into the center of the leaf and roll them up. You can freeze them at this point, or place into a pan with a tomato sauce and bake. We put a few on the grill wrapped in tinfoil and enjoyed them fresh without any sauce. I am thinking they might make a great camping meal also, as they are already frozen and ready to go.

I love the mix of apples we are putting in the shares this week. With a family of three, it can be difficult to use an entire apple crisp before it gets soggy in the fridge. We have some small glass ramekins that we use to make just three mini apple crisps for us, enough for a sweet treat without going overboard. We use the basic Betty Crocker recipe, just trimming down the quantity of toppings to make it fit our smaller servings.

I think this about does it for our share this week! Enjoy the cooler weather and spend some time in nature this week. The colors were already beginning to change near Ely this weekend. Watch for the changes coming in your own yards and neighborhoods soon!