Week 13 is here and the shares appear to be hanging on to summer as long as possible! While some of us may be craving those fall comfort foods, let’s enjoy the summer freshness as long as possible as it will be many months before we can taste these wonderful flavors again. Tomatoes, cucumbers, sweet corn….they don’t have nearly as much flavor throughout the winter months.
Fall items are slowly making their ways into our shares. Apples again today and we hope to be able to include squash soon, but it just isn’t ripe yet. Unripe squash is not something you want to enjoy, so we are letting it sit in the fields just a bit longer to sweeten up.
With these slightly cooler temps, it’s the perfect time to spend a bit more time cooking in the kitchen. There are plenty of items in this week’s share that would make great additions to some chili for any upcoming football watch parties you may have. Let’s dive in and check out a few ideas!
Sweet Corn: Great for the grill, chili, tacos, or stir fry, you can’t go wrong! Last night I cut corn off the cob and sauteed with onions, poblano peppers, and zucchini. I then added some ground beef seasoned with taco seasoning, white rice, and black beans. Mixed that all together and topped with some fresh chopped tomatoes for a super easy dinner that yielded plenty of leftovers for the week.
SweeTango Apples: Crisp and sweet, these are great for an afternoon or after dinner snack. Personally, I enjoy them dipped in a bit of peanut butter for an extra special treat.
Strawberries: Sliced and added to yogurt, ice cream, or enjoyed alone, you won’t be disappointed in the flavor these berries have to offer! Remember, these are not meant to keep for days. Please try and use them up within the next day or two as the shelf life is much shorter on locally grown berries than it is for store bought berries.
Poblano Peppers: So much positive feedback last time we sent poblanos out that, that we are sending them out again today! Stuffed peppers are great way to use these up, or simple make a stuffed pepper recipe and dice the poblanos up to create a stir fry or casserole with the mix instead. Flavorful, but not spicy, these are a great addition to fall cooking.
Cipollini Onions: Mild, yet full of sweet flavor, these onions can be added to just about any recipe. They cook down nicely, offering great flavor that isn’t too overpowering. Onions, poblanos, sweet corn, and freshly diced tomatoes are a great mix that can easily be added to tacos or enchiladas this week. Add a diced up jalapeno for a little added spice!
Jalapenos: A couple of jalapenos for your enjoyment. While these offer a pop of flavor, they aren’t overly spicy. Great for adding to chili if you are looking for just a little extra heat.
Slicing Tomatoes: Diced up and served with tacos is one way to enjoy. Otherwise, diced and served with cucumbers is another fantastic way to enjoy these fruits of summer.
Chub Cucumbers: Enough for a batch of Grandma Punky’s Refrigerator pickles if you’re so inclined. Otherwise, they make a great addition to dinner salads or afternoon snacks.
Jicama: Washed, peeled, and sliced, you can enjoy jicama in a variety of ways. Personally, I just like to slice it all up as soon as I get home and place in a container in the fridge. That way, I can grab it as a quick snack when I’m on the go. You can turn it into an awesome salad or slaw as well. There are so many ways to use this unique vegetable!
Mini Bell Peppers: Sweet and colorful, these peppers are a special treat that took a long time to ripen this season! Much later than normal, but they are finally here. Dipped in hummus is my favorite way to enjoy these peppers, but you can always dice them or use them as you would any other colored bell pepper.
Zucchini: The perfect amount of stir fry, zucchini muffins, or both! Enjoy this summertime vegetable because as soon as Jack Frost appears, the fresh zucchini will be gone until next spring.
There you have it, Week #13! I hope this gives you a few new ideas on how to cook your way through your share this week.