Welcome back for another week of ramblings by me, Jenna! Truth be told, I do my best to write these posts on Monday afternoons, but it doesn’t always happen. So, here I am at 3:30am on Tuesday, making my meal plan for the week. Yes, you read the correctly, 3:30am.

 

You see, our fantastic team starts packing shares at 1:30am. Some of you may be heading to bed around that time, but our teams are busy in the packing shed arranging produce and setting up the assembly line so that all shares can be packed and ready to ship by 6am. On average, it takes about 20 individuals to pack CSA shares each Tuesday morning.

 

At 6am, our drivers arrive to the shed. They load their pallets of shares into their trucks and hit the road. By 7am, our packing shed has just the memory of CSA shares and has been transformed back to the packing shed where we get all produce ready to ship out to our retail stands, grocery stores, and farmers markets. There you have it, a glimpse into a CSA morning on the farm.

 

Now, let’s get back to the share. Although the temps are rising again this week, I finally have a bit more time to do some cooking as farm tours are wrapped up for the season. Honestly, I am exhausted, but cooking with my CSA share will give me the little pick me up I need to make it through the week.

 

Let’s dive in and see what we can create from the shares this week:

 

Red Cabbage: I’ll be honest, I didn’t get to my green cabbage last week as I think I was home maybe two nights last week. This week, I will mix both the green and red cabbage together to make the Ramen Noodle salad I shared last week. I always like to add some chicken to this salad to make it a full-on meal instead of just a side dish.

 

Cauliflower: Chop, toss in olive oil, add some salt and roast on a giant sheet pan. That is the plan for my cauliflower. After a couple of weeks of being on the go and not eating the best, I need a little veggie reset. By roasting my cauliflower and broccoli together, I’ll be set with a great container of veggies I can just grab and add to my lunch or dinner without thinking.

 

Broccoli: Just like the cauliflower, I’ll chop it up and roast it. These premade roasted veggies are my go-to lunch and dinner sides every week. If roasted veggies aren’t your thing, you can always turn the broccoli and cauliflower into a fantastic summer salad. Here are a couple of options: Broccoli & Cauliflower Salad or Italian Broccoli Pasta Salad  Both of these keep well and would be perfect for a hot summer day.

 

Chub Cucumbers: If you haven’t made Grandma Punky’s Refrigerator Pickles yet, what are you waiting for? Since I have made approximately 45 batches of pickles this summer for farm tours, I think I’m going to keep it simple and enjoy the chub cukes as my afternoon snack. On Tuesday evening, I like to wash the cukes and place them in a glass container in my fridge. That way, when I want a quick snack, I can just grab a couple and be on my way. Another delicious way to use up these beauties would be a Creamy Cucumber Salad.

 

Sugar Snap Peas: Crunchy and sweet, these are perfect to munch on as you are making dinner. Mine will be added to my weekly stir fry. Sauteed with kohlrabi, a sliced onion, a couple of radishes and some source of protein. I like to serve this mixture over a little bit of rice and top with some soy sauce for a super simple, yet delicious dinner.

 

Kohlrabi: Like I said, I will be adding mine to stir fry, but another fun option would be to make this Kohlrabi and Carrot Slaw. This slaw would be perfect for serving alongside hamburgers or brats one evening. Let me know if you make it!

 

Carrots: Sweet and delicious, these are great for snacking. If I don’t eat them all raw, I will definitely roast them and drizzle with a little bit of honey. Roasted carrots are one of my favorite side dishes for dinner and they are so easy to make. Simply wash and peel the carrots. Toss in olive oil and sprinkle with a little bit of sea salt. Roast at 400 until tender when pierced with a fork. About 5 minutes before the carrots are done, I like to drizzle with a bit of our honey for a touch of sweetness. Yum!

 

Onions: I don’t know about you, but I can’t get enough of these onions. Each week, I add the onions to stir fry or sauté them up and add them to different dishes throughout the week. The flavor has been phenomenal. Mine will be added to stir fry this week, and I will likely grab a couple of zucchini when I pick up my share so that I can enjoy sauteed onion and zucchini one night as well.

 

Heirloom Tomatoes: Soft and oh so sweet, these tomatoes are a bit ugly, but extremely flavorful. Sliced and diced with a bit of olive oil and balsamic vinegar, these tomatoes make an excellent side dish for any meal.

 

Radishes: Truth be told, I’m not the biggest radish fan, but I like them in small doses. Adding a couple to stir fry and then roasting the rest will help me get through my bunch of radishes this week. Try roasting your radishes and serving them with a bit of feta cheese for a great addition to your dinner plans for the week.

 

Maple Syrup: This is my all-time favorite maple syrup. Drizzled on top of oatmeal or over a stack of pancakes, taste the difference of real maple syrup. I don’t think I’ll crack into my bottle just yet, although some homemade waffles do sound quite delicious. We will see what a weekend at home brings.

 

There you have it, a hopefully helpful guide to help you through week 5 of the CSA! As always, I love to see what you are doing with your shares. Tag us on social or send me an email.

 

Until next week,

Jenna