Cooking the Box: Week 11

The calendar tells me it will be September this week, and I’m not quite sure how that has happened. As we head into week 11, you can tell we have hit that point of the season where we all have reached a different level of tired. There is something about seeing the calendar flip to September that tells us we are all going to make it through another season though! The cool mornings have definitely been helpful in terms of making all feel just a little bit more refreshed, and ready to conquer another day.

 

The share this week is great for enjoying now or putting some away for later. As many people try to enjoy this last week of Summer, I know schedules are crazy with getting kids ready for school, trips to the State Fair, and that one final weekend at the cabin. In my breakdown this week, I’m going to give you ideas on how to use items now, or save them for later. Let’s dive in!

 

Sweet Corn: Plain and simple, enjoy this corn now! The flavor is truly remarkable, some of the best corn we think we have ever produced. Whether you boil, grill, or cut off the cob and sauté it, we hope you enjoy it. And if you’re at the fair, this is the exact same corn the Corn Roast is serving!

 

Honeydew Melon: These melons should be ripe and ready to go! To ensure you get to enjoy the melon this week, I recommend slicing it up and placing it in a Tupperware container as soon as you get home today. It’s sweet and flavorful, making it a great addition to your breakfast or a delicious afternoon snack.

 

Sugar Cube Melon: I recommend eating this within the next day or two as well. These make a great after dinner treat when you are looking for something sweet. I also like to enjoy them with some cottage cheese when I need an afternoon pick me up as well.

 

Broccoli: It’s all about simplicity for me this week. Ill chop up my head of broccoli when I get home, toss it in some olive oil, and roast at 400 degrees until done, about 25 minutes or so. Whether I eat it for dinner tonight or grab it for lunch later this week, it’s already ready to go.

 

Poblano Peppers: If you are going to keep cooking to a minimum this week, poblano peppers are an easy thing to keep. They will keep in your refrigerator, in the crisper drawer, for a week to 10 days. Or, you can easily dice them up and toss them in a container or freezer bag and put them in the freezer. Poblanos are great for adding to chili, soups, or stews throughout the winter. If you want to use them up this week, stuffed poblano peppers are a great option. There are a million options out there in terms of recipes, so you stuff the peppers with just about anything!

 

Tomatillos: Roasted with some onion, garlic, and jalapeno and tossed in the blender for a fresh batch of salsa verde. If the batch is too large, place some in a container in the freezer. You can always use salsa verde as a taco topper, enchilada topper, or pull out a batch on a cold winter day when you want a great addition to chips and salsa.

 

Jalapenos: Jalapeno poppers, chicken breasts stuffed with cream cheese and jalapenos, a little jalapeno for fresh pico de gallo, or simply chop and toss in the freezer for your next batch of chili. Again, these peppers will keep for up to two weeks if you can’t get to them all this week.

 

Onions: Onions are another thing that can be chopped up and tossed in a bag in the freezer if you aren’t able to get to them. They do get a little soggy as you thaw them out, but if you are tossing them in chili or a soup, it works out well.

 

Garlic: I like to roast all of my garlic and put it in the fridge for when I need it. Roasted garlic in some salsa verde, a little roasted garlic added to some butter for garlic butter on potatoes or even sweet corn…..you can’t go wrong!

 

Grape Tomatoes: The perfect amount for snacking or a fresh batch of salsa. You have everything you need this week to make a great batch of pico de gallo. Chopped grape tomatoes, onion, and jalapeno. Add a little cilantro if you have any and maybe a squeeze of fresh lime juice and you’re all set!

 

There you have it, week #11! These are just a few ideas of what this week’s share can be transformed into. Many more recipes are included in the weekly newsletters and the creativity you all have is endless. I hope you enjoy this last week of summer and the long Labor Day weekend.

 

Until next week,

 

Jenna