Welcome back to the 6th week of the CSA program! Summer is in full swing and the heat and and humidty haven’t missed a beat. We are rolling into the best part of summer where the options of Minnesota grown produce readily available is growing rapidly. More and more options are available each week, making cooking a fun adventure.

 

The share this week is full of produce that is perfect for adding to any meal or truly turning into a meal itself. Whether you have a culinary background, enjoy dabbling in kitchen, or simply just want a nutritious meal, this week’s share is full of fantastic options to expand your tastebuds.

 

Let’s dive in and take a look:

 

Sweet Corn: The time has come…..Minnesota sweet corn season is in full swing. From now until it freezes, you will be receiving sweet corn in your shares. The varieties change, with subtle bite and texture differences, you’ll have to let us know what week is your favorite. Growing up, we honestly had sweet corn for dinner every single night during the summer. It didn’t matter what was on the menu, sweet corn was always on the table. Now, instead of always having boiled sweet corn, I enjoy cutting the corn off the cob and adding it to a stir fry or fresh salsa for some variety.

 

Green Beans: Homegrown green beans are simply the best. There are few things I enjoy more than some sauteed green beans with shallots. Simply sauté the shallots in some butter and remove once soft and translucent. Then, add a bit of water to the pan and add the green beans. Cover for a few minutes to steam the green beans. Once almost tender, add a tbsp of butter and the already cooked shallots. Mix together and enjoy a delicious dinner….I mean side to any dinner.

 

Shallots: Similar to very mild garlic or onions, shallots are perfect for sautéing with beans or zucchini, but also make a great addition to a homemade salad dressing as well. I will be adding my shallots to my green beans this week.

 

Golden Beets: Truth be told, I like roasted beets that have cooled. Cold, roasted beets with a little bit of goat cheese is an excellent afternoon snack. To roast my beats, I just wrap each beet in foil and roast at 400 degrees for about an hour (depending on the size of the beets). I’m usually a bit lazy and let the beets sit wrapped in foil until the next day, but once cooled, unwrap the beets, peel with a pairing knife and dice up. They make a great salad topper too.

 

Shishito Peppers: I’ll be honest with you, I am a true Minnesotan, so spice is not my thing. I have come a long ways over the years, but spicy peppers aren’t my jam. I remember the first time I had shishito peppers at a restaurant…I fell in love with them! I like to keep it simple, so I will toss my peppers in a bit of olive oil and salt and then char them on the grill or in the oven. If I’m feeling a bit fancy, I’ll drizzle a little chili sauce or even honey over the top before I serve them. Let me know what you think of them! Here is another fun recipe to try as well, Pan Roasted Shishito Peppers with a Garlic Aioli dipping sauce.

 

Zucchini: Sauteed zucchini, sweet corn, and onions…yum! I love this combination so much. I’ll serve this alongside some shrimp or chicken for probable 2 ro 3 meals this week. I’ll probably save 2 zucchini for the weekend and transform them into zucchini muffins for an upcoming girls trip next week. This recipe is one of my favorites!

 

Eggplant: I love meals that can double for dinner one night and lunch the next day. I find so many people really haven’t experimented with eggplant, which is why it isn’t one of their favorites. One recipe I look forward to making this week is the Roasted Eggplant Coconut Curry. Served over some rice, this is a great way to use up my eggplant and try something new!

 

Garlic: While I am roasting my beets, Ill roast my garlic as well. I don’t have a plan for it quite yet, but I am always adding roasted garlic to a recipe here or there. Once roasted, I just store it in a glass container in the fridge and pull it out as needed.

 

Carrots: While I roast my beets and garlic, I’ll also toss my carrots into the oven as well. I like to scrub the carrots with warm water to remove the excess dirt. Then, I toss them in a bit of olive oil and sea salt prior to placing them on a baking sheet. I roast them until soft, sometimes a little charred. Whether I serve them alongside a dinner or dice them up and serve them cold with roasted beets, they make a delicious snack or meal.

 

Tomatoes: Sliced with some fresh mozzarella cheese, basil, and a drizzle of balsamic vinegar, this will be perfect for the hot days ahead. A BLT is also likely this week as it is quick and easy, yet super delicious.

 

There you have it, week number 6. There are countless ways to transform your share into beautiful creations this week. I love seeing everything you all come up with! Enjoy.

 

-Jenna