CSA Week #10

We are over half way through our CSA – where has the summer gone?!? Last week the food prep was difficult for J because Tuesday night there was a huge storm that damaged our house. Last weekend I wrapped things up and now he has plenty of food for the week. This delayed food prep might become the norm, so the previous week’s box will become dinner for next week instead of the current week. Everything stayed just fine – I guess I am too used to how fast things go bad when you buy them in the store but forget that the CSA is picked the day I pick it up, not days/weeks before.

photo (8)

The weather has been unusually cool here, so a lot of the produce isn’t going crazy like it usually does. Here is what’s in the box this week:

  • Beans (Yellow OR Green)
    • Slice and steam for 5 minutes; place 2 cup portions in a freezer bag and freeze for the winter.
  • Beets
  • Broccoli
    • roasted eggplant lasagna (see below)
  • Carrots
  • Cucumbers
    • Pickles and snacking
  • Eggplant
    • roasted eggplant lasagna made in the crockpot using the vegetables we have here (shredded summer squash, corn, onion, and broccoli). Substitute roasted eggplant for noodles (salt to remove moisture for about 15 minutes and then roast at 425F x 25  minutes).
  • Garlic
  • Muskmelon
  • Red Onions
    • used in savory stuffed cabbage and roasted eggplant lasagna
  • Savoy Cabbage
    • Savory stuffed cabbage (made in the crockpot instead of a stockpot – spray with cooking spray before adding ingredients and then cook on low for 6 hours)
  • Sweet Corn
    • Roast with the husks on for 35 minutes at 350F
    • Eat on the ear with lunch
    • Remove kernels from some and use in the roasted eggplant lasagna
  • Summer squash
    • roasted eggplant lasagna (see above)
  • Tomatoes
    • roasted eggplant lasagna (see above)
  • Watermelon

Here’s a summary of what to do:

Day One

  • Preheat oven to 350F. Rinse corn and roast for 35 minutes.
  • After corn is done, roast beet chips (or beets whole if you are making one of the other recipes).
  • Salt eggplant around the same tme you add the beet chips. After beets are done, roast eggplant.
  • Get ground beef out to thaw for savory cabbage rolls tomorrow
  • During the cooking times, prepare vegetable for roasted eggplant lasagna

Day Two

  • Steam cabbage for cabbage rolls
  • Brown ground beef for cabbage rolls
  • Assemble cabbage rolls and cook in slow cooker overnight.
  • Slice green beans and steam in a microwave safe glass bowl for 5 minutes. Let cool and bag for freezing.
  • Cut melons

Day Three 

  • Can pickles
  • Preserve garlic

EDIT: how to freeze zucchini and summer squash

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