I hope you all had a great 4^th of July and were able to spend it with some of your favorite people. What a whirlwind of a week it’s going to be. With the 4^th falling on our typical CSA day and Farm Tours coming up this weekend and next, it’s one of those weeks where everything is just a bit chaotic. On weeks like this, I typically spend most of my time at the farm instead of commuting back and forth to my own home since the days are long. My roommates, a.k.a. my parents, aren’t too bad either….and they help take care of my dog during these busy stretches, so I can’t complain too much.

 

Because my schedule is a bit all over the place this week, it means that I likely won’t get to use everything in my box, which is a bit disappointing. Don’t worry though, I still have plenty of suggestions on what to do with everything! Yes, there are some unique things in the box this week, but they are things I look forward to each summer as I typically wouldn’t pick them out at the grocery store or farmer’s market any other time of year. If I’m lucky, maybe I can convince my mom to make some of the recipes below as I move in for the next 2 weeks.

 

Let’s take a look at this week’s share and give you a few good ideas on what to do with it!

 

Carrots: Fresh carrots are one of my favorites. Personally, I like to wash, peel, and cut them up as soon as I get them home. This way, they are ready to go for when I want to use them. Either raw or roasted are my preferred ways of enjoying them. If you are going to roast them, simply toss them in a tiny bit of olive oil and bake at 400 degrees for 30-45 minutes until soft. Super easy and extra delicious.

 

Grape Tomatoes: These tend to be a snacking item as I prepare dinner a lot of nights. Great for adding to a vegetable tray or tossing in your lunch bag for an afternoon snack. They make great salad toppers as well. My favorite way to eat these though would definitely be to roast them and serve them with zucchini noodles. It’s such an easy meal that it’s typically a weekly staple during the summertime for me.

 

Broccoli: Truth be told, I’m not a huge fan of raw broccoli. I think store-bought broccoli tastes funny, but this is one time I will eat it raw if I must. Locally grown broccoli just tastes different in my opinion. You’re going to think that all I do is roast my vegetables, and that isn’t that far from the truth. Raw broccoli isn’t my favorite, but I could eat roasted broccoli every day. Toss in a bit of olive oil and bake at 400 for a good 30 minutes. Now, I like mine to get a bit crispy, but everyone likes theirs a bit different. You can always steam it for another great way to enjoy it. Or, try making a broccoli salad like this one that the whole family might enjoy.

 

Romaine: On top of burgers, on a sandwich, or turned into a dinner salad are all great ways to use the romaine this week. You made a beautiful salad with many of the ingredients of this week’s share.

 

Snow Peas: This kind of pea is perfect for stir fry if they make it that far! Sweet and crunchy, they are great for snacking on as well. While you can Google many different stir fry recipes, combining the snow peas with some shredded carrots, chopped bok choy, and maybe even a little bit of Napa cabbage, would make a great base. Add a bell pepper and onion for another flavor dimension and finish it off with your favorite stir-fry sauce and protein. A dinner that can come together quite quickly.

 

Napa Cabbage: There are so many things to do with this vegetable, so don’t get overwhelmed if you have never cooked with it before. You can chop it up and add it to a stir fry is one simple way to enjoy it. Another great way and one of my favorite recipes would be the Thai Crunch Salad with Peanut Dressing. To make it a complete meal, I usually add some shredded chicken. This salad also keeps well for lunches throughout the week as long as you keep the dressing on the side.

 

Bok Choy: Another vegetable that can intimidate many, but give it a chance! Super mild in flavor, add it to stir fry and you likely won’t notice it is even there. Another great way to enjoy it is simply slicing it into thin pieces and sauteing it with a bit of olive oil, garlic, and soy sauce. A super simple side dish that comes together in no time at all.

 

Swiss Chard: While it may look like rhubarb, it doesn’t does not taste like rhubarb. If you only knew how many people have emailed me and said they didn’t read the email and used the chard as rhubarb…you can imagine, they were quite disappointed with the flavor. Keep it simple and saute it with a bit of garlic and onion. Want something a bit more adventurous? Try this Chard and Bacon Linguine recipe. Another great way to enjoy it is sauteed with a bit of bacon and served with any kind of white bean. It’s so simple but tastes great!

 

Green Beans: Nothing tastes better than homegrown green beans in my opinion. I’ve lucked out and had them twice in the last week and they have been delicious. Boiled or steamed is my usual method and then served with a tiny bit of butter and salt. You can turn them into something fancy too, but with the flavor these beans have, they are awesome on their own.

 

There you have it, week #3. I hope you all enjoy the contents of this week’s box and we look forward to welcoming many of you to the farm this upcoming weekend.

 

Cheers,

-Jenna