Cooking the Box: Week 16

Here we are, week 16 of 17 of the CSA program. The ending is always a little bittersweet, but as I was in the packing shed getting everyone started this morning, everyone had a little pep in their step knowing that they only have one more week of getting up at 2:00am to pack CSA shares. I have to say, our packing crew this season has been one of the absolute best joys to work with. We couldn’t do what we do without them, and let’s be honest, the hours aren’t enjoyable, but they all show up with a smile on their face ready to work. Yes, we have a mistake here and there, but overall, this crew has done a phenomenal job this season and we couldn’t do what we do without them.

 

Fall has set in, warm days and cool evenings. The leaves have begun to change, and the days are definitely getting shorter. My evening walk with my dog has gotten earlier and definitely a little shorter to accommodate the earlier sunset. I don’t mind it getting dark earlier right now as I love being in bed by 8pm after a long day, but ask me again in a couple of months and I likely won’t feel the same way.

 

The shares today give us a final little taste of summer and lots of fall goodness. Let’s dive in!

 

Sweet Corn: Likely, the last of the season so enjoy it because you won’t see Minnesota Grown corn until early July 2023. If you are looking for a great way to enjoy some fall comfort food with a hint of summer, give this Sweet Corn Risotto a try. I made it last night and it was fantastic. Otherwise, enjoy one final burger and corn night.

 

Brussels Sprouts: A love it or hate it vegetable for many, it seems as if our CSA members love them! I’m in the same boat, I think sprouts are fantastic. I like to keep things easy. I cut the ends, toss them in a bit of olive oil and balsamic vinegar and then roast at 400 degrees until they are to the desired crispness. I like a little char on mine, so typically I cook them for about a half hour or so.

 

Sweet Dumpling Squash: The perfect option on a cool fall day. Cut in half and baked is how I typically enjoy this variety. It makes the perfect addition to just about any dinner and leaves your house smelling like fall. A win-win, right?

 

Honeycrisp Apples: I won’t lie, I have a build of up apples in my refrigerator right now, which means it is probably time to make a quick batch of applesauce or apple crisp. If I decide on the applesauce, I simply peel the apples (typically, I mix a couple of varieties) and put them in the Instant Pot with some cinnamon and a bit of water. Depending on how ambitious I am, maybe a batch of apple crisp is in the works as well….we shall see.

 

Grape Tomatoes: These are a favorite snack as I cook dinner these days. They make great salad toppers, but I also have been loving them roasted and added to pasta or enjoyed with other vegetables like zucchini and green beans.

 

Swiss Chard: Finely chopped, swiss chard is a great addition to any stir fry or even scrambled eggs. A friendly tip is to separate the leaves and the stems. Cook the stems first and then add the leaves in as they don’t take nearly as much time to cook. Another great way to enjoy swiss chard is to cook it with a bit of bacon and add a can of cannelloni beans. This makes a great side dish that is quick and easy.

 

Maple Syrup: Perfect for topping that homemade apple crisp or enjoying this winter on top of Saturday morning pancakes. You can always stock up on more at any of our Garden Center locations before we close on October 31^st.

 

Spinach: Great for salads, smoothies, or wilting and enjoying with morning eggs. Please remember that if the spinach is wilted, simply stick it in some ice cold water and it should pop right back. Also, if you can’t get to the spinach, did you know you can freeze it? Just chop it up and put it in a freezer bag. I do this all the time and then just grab a handful of frozen spinach when I go to make a smoothie. It’s a great way to not let greens go to waste.

 

Rutabagas: A new to me vegetable, I am definitely excited to give these a try! I plan on peeling and then dicing these up and roasting until soft. You can also boil them like a potato and mash.

 

There you have it, week 16! We are busy planning the final week and making it the best it can be. Things get a bit busy next week as we ship out week 17 in the morning and then open registration for the 2023 season that afternoon. Stay tuned for renewal information that will be coming to your emails soon.

 

Have a great week,

Jenna