Here we are, week 8 of 17 and you all are going to have HEAVY boxes today. When I met with Jerry and Paul to discuss the shares for this week they asked me to include cantaloupe AND cauliflower. They knew they would get an instant eye roll from me as it is really hard to pack shares with 2 large round objects along with sweet corn, but I made it happen. Part of deciding what goes into the shares is can we fit it in the boxes? This is a back-and-forth negotiation, but I’m pretty excited we could pull this one off. Just the fact we have cauliflower after all the heat we have had is amazing. As always, below are some ideas on how to use the items in your share this week.

 

Sweet Corn: This is a variety I can get behind and eat multiple nights in a row. A special treat as we only have one planting of it. While there are many things you can do with the sweet corn this week like boil, grill, or cut off the cob and sauté it, I think I’m going to keep it simple and boil a couple of ears tonight and enjoy the rest of it on Wednesday as we recommend eating it within the next 2-3 days.

 

Roma Tomatoes: In my opinion, these are simply the best for taco night. They don’t have the juice that regular slicing tomatoes have, making them the perfect topper for Taco Tuesday. They can also easily be chopped up and added to a fresh pico de gallo along with onions and jalapenos from this week’s share. Add some cilantro and you’re set!

 

Cauliflower: There is an intriguing roasted cauliflower salad recipe included in the newsletter this week that may have to happen. If I’m not up to trying something new, a batch of buffalo cauliflower is always a hit. Quick, easy, and always a crowd pleaser.

 

Turnips: Chopped and sauteed with onions and a bit of olive oil, this gives you a great addition to any dinner. If you really aren’t sure about turnips, you can boil them like potatoes and mash them. Heck, you can even mix them into some mashed potatoes if you want to hide them from your kids!

 

Cantaloupe: It doesn’t get much better than this! Ever wonder how to tell if your cantaloupe is ready to eat? Smell where the vine was connected to the melon. If that smells sweet, it’s ready to eat. If you don’t get a strong smell, then let the cantaloupe sit on your counter for a few days.

Once cut, I like it cold and served with a little spritz of lime juice and the tiniest dash of salt for a great summertime treat.

 

Onions: Chopped for tacos, turnips, and maybe even a batch of fresh tomatillo salsa. These onions are not 100% cured yet, so it is best to keep the in the refrigerator. They will keep for several weeks.

 

Tomatillos: Remove the husk and wash before roasted or chopping. The Black Bean Tostada recipe is definitely on the menu for me this week. If raw tomatillos aren’t your thing, a roasted tomatillo salsa (salsa verde) is another great way to use these up. The best thing about making your own salsa verde is you can control the heat. You can add as many or as few jalapenos, onions, and garlic as you desire. Make a batch and keep it in the fridge for 7-10 days. Enjoy on tacos, on top of your eggs, or with a round of chips.

 

Jalapenos: Not the spiciest, but they do have a kick. Perfect for adding to a variety of salsas-red, green, roasted or fresh. Another great option would be a batch of jalapeno poppers. This is a great recipe if you want to go that route.  Remember that you can always chop them up and put them in a freezer bag or container for use in chili or other soups or stews later this fall and winter.

 

Garlic: Roasted and mixed in with some baby red potatoes is a great way to use up some garlic. I’ll be using some of mine to mince and add to the Black Bean Tostada recipe. Keep this garlic on your counter so it can continue to dry. We recommend using this within the next month.

 

There you have it, another week of ideas and options. Hopefully, this spawns some creativity and you’re able to have a little bit of fun as you prepare meals this week. Until next week!

 

Cheers,
Jenna