Is it summer? Is it fall? I’m a bit confused looking at the forecast, but I can tell you that I am definitely a fan of these cool mornings. Even with mid 80s projected this week, I know that those temps only occur for a few hours, making them bearable as I’m ready for a few weeks of 60s and 70s. If I’m going to look at pumpkins and squash all day everyday right now, give me the cool fall temps to go along with that. Is that too much to ask?
We are closing in on the end of the CSA season. After today, just 3 more weeks remain. Where has the season gone? To be honest, at the beginning of the CSA season, 17 weeks seems extremely daunting, but once in the groove, each week comes and goes. And then, before I know it, we are almost to the end. From boxes filled with spring vegetables like asparagus, lettuces, and zucchini to fall shares filled with squash and apples, the season has truly progressed giving us all a wide variety of produce, allowing us to eat with the seasons.
Let’s dive into what Week #14 has to offer:
SweeTango Apples: Truth be told, my absolute favorite apple. Give me a SweeTango over Honeycrisp any day. Those might be fighting words for some, but I just prefer the taste and bite of this variety over any other. Whether you choose to enjoy these for fresh eating or turn them into a baked treat, you can’t go wrong. Kept in the crisper drawer in your fridge, these will keep for several weeks.
Oneida Gold Potatoes: There is one thing I look forward to every fall and it is a batch of this Potato Leek Soup. It’s easy to make and absolutely delicious. If soup doesn’t sound appealing, these potatoes are great for mashing or roasting too.
Leeks: Mild in flavor, these leeks are perfect for adding to soups, stir fries, or even morning scrambled eggs. If you haven’t cooked with leeks before, think of them as a very mild sweet onion.
Garlic: In all honesty, my garlic will likely be stored for a couple of weeks until I’m ready to make a batch of roasted garlic potatoes. I know I won’t get to that this week, which is just fine as the garlic will keep for months.
Sweet Dumpling Squash: Roasted and served with just a dash of butter and a sprinkle of salt and pepper is how I enjoy just about any variety of squash. As a kid, I always had to have brown sugar on top, but as an adult I couldn’t imagine putting more sugar on something that is already so sweet. If you are looking for a great fall meal, pick up an extra sweet dumpling or 2 and give this Sweet Dumpling Soup a try. Squash soup served alongside pork chops or a pork tenderloin is a great fall dinner.
Lettuce: I’ll take a giant salad please! Like I’ve said time and time again, I much prefer my salads served in a mixing bowl rather than a regular slate bowl or plate. I need space to mix it all up! Topped with grape tomatoes, cucumbers, jicama, and any other vegetables I find in my fridge, I’ll likely enjoy a couple of salads for lunch this week as they are quick and easy to throw together.
Grape Tomatoes: Perfect for adding to salads, enjoying as a pre-dinner snack, or roasting and adding to pasta. I love tossing a few tomatoes in olive oil and then placing them in the oven at 400 degrees for 15 minutes or so. Once they have burst, I take them out and add them to pasta or even enjoy them plain with a sprinkle of parmesan cheese. Enjoy these now as the tomato season is slowly coming to an end and we will have to resort back to grocery store tomatoes.
Jicama: Peeled and sliced into slices, I love to grab jicama for a snack. It’s crunchy with just a slight touch of sweetness. You can always dice the jicama, toss in olive oil and roast it as well or turn it into fries.
Infinite Gold Melon: I’ll likely slice this up and enjoy it as a mid-morning snack with some cottage cheese this week. These have been delicious and unlike regular cantaloupe, they don’t get mushy.
Strawberries: I like to slice these up as soon as I get them home. I put them in a Tupperware container and will enjoy them on yogurt, with cottage cheese, or plain over the next couple of days. I say couple of days, but they don’t always last that long.
There you have it, week 14. Can you believe it? Just 3 weeks to go. The white board in our office has each of the next three weeks listed out with items that we need to harvest and get into the shares. Sometimes I look at the board and wonder how are we going to fit it all inside the box? But somehow, we get it done. Have a great week.