Another Tuesday is here, which means another share for you all to enjoy! Typically, my Tuesday mornings consist of getting the CSA crew started in our packing shed and then I head to the office to do all the CSA paperwork that has to happen each week including writing this blog post and putting the newsletter together. Yes, I know it would be easier to put it together on Monday’s. I definitely try to, but it just doesn’t happen. I like to think that my best writing happens between 3-6am anyways.  Today, I ended up helping pack for the majority of the morning and let me tell you….it’s already hot and extremely humid and it’s only 5am. This means that I am going to want to do very little cooking of hot meals this week. I’m not a huge fan of hot meals when it’s like this outside. Of course, I’ll still do some cooking, but I’ll definitely lean towards some cold salads over the next few days. Let’s dive into this week’s share:

 

Sweet Corn: I think I’m going to boil all the corn as soon as I get home today. I bring the water to a boil, place the corn in the water and cook for 3 minutes then remove it. Quick and easy. I’ll enjoy an ear for dinner, but the rest I will probably cut off the cob. I’ll divide it into two containers. One for a pasta salad and one I will probably toss into the freezer so I can add to a soup this winter.

 

Slicing Tomatoes: BLTs are on rotation at my house. It’s a meal that is quick, easy, and doesn’t take much brain power to put together. Another option would be to serve some sliced tomatoes alongside some ricotta cheese. Mix some fresh herbs into the ricotta for an extra special treat.

 

Red Cabbage: I have some green cabbage left from last week, so I’ll finely shred the red cabbage and mix it together. I’ll throw together a quick dressing like the one in this recipe. That way, I can grab this quick salad for lunches or add it to any dinner this week. I’ll probably grill some chicken and serve this alongside it.

 

Leaf Lettuce: A couple of giant salads. I’ve said this before, but I hate eating salads out of a small bowl. How are you supposed to mix everything together? You can’t. Give me a mixing bowl and I’m much happier. Lettuce topped with some corn, sliced grape tomatoes, chub cucumbers, diced onion, some carrots, and whatever else I find in my refrigerator. Salads are always better when someone else makes them for you, but if I have to make it myself, now is definitely the time of year I like to do so.

 

Romaine: Mixed in with the lettuce, this will be added to salads. You can also try grilling the romaine and serving with a bit of Caesar dressing and a sprinkle of parmesan cheese for something new and different! Give it a try and let me know what you think.

 

Grape Tomatoes: Perfect for adding to salads or just plain snacking. I like to leave mine in a bowl on my counter and this is what I grab for a snack as I walk by. I’ll probably end up slicing a few and adding them to a pasta salad with some of the corn on the cob, diced chubs, and a sprinkle of feta cheese. I loosely follow this Summer Pasta Salad. It’s quick, easy, and you can change it up for whatever veggies you have in your fridge.

 

Baby Red Potatoes: Boiled and served with a bit of butter, salt and pepper is a quick and easy way to enjoy these potatoes and probably how I’ll enjoy them based on my schedule this week. Another favorite way to enjoy them would be to boil, drain, toss in some olive oil, slightly smash them and roast until crispy. Add some shredded cheese, bacon, a drizzle of sour cream and a sprinkle of fresh chives for a delicious addition to dinner.

 

Onions: Added to salads, both green and pasta, is likely how these will be used. I also like to sauté the onions and enjoy with the baby red potatoes, or even with the corn that was cut off the cob. These are sweet and not pungent, so they can easily be added to just about anything.

 

Garlic: I’m not sure I’ll get to my garlic this week, but I’ll keep it on my counter to continue drying. If I’m feeling adventurous, I may make some garlic butter. I simply roast the garlic in the oven and add to some soft butter. Toss this into the freezer for use later on or use it on the baby potatoes for something extra special.

 

Sugar Cube Melon: A personal favorite, I like to cut these in half and fill the center with cottage cheese. Some would prefer vanilla ice cream, but I try to keep it a bit healthier. I like to enjoy mine for breakfast or lunch, but if you go the ice cream route, these make the ultimate dessert.

 

There you have it, another week of ideas that hopefully help you cook your way through the box. Do your best to stay cool over the next few days! It’s a challenge here as we rework schedules to make sure our crews aren’t out in the fields during the heat of the day, but somehow, we get it done. Early morning work before the sun rises and often times late evening harvests after the heat of the day has passed. It’s a balancing act and a team effort, but we’ll make it through.

 

Until next week,

 

Jenna