Enjoy some CSA member favorites this week including carrots, and cucumbers! Our high tunnels are producing tons of fresh summer squash, as well as eggplants, and cucumbers. We’re also really excited about the carrots we harvested from our fields this week – you can truly taste the difference in fresh carrots. This week’s meal plan includes fresh salad, a crunchy cucumber salad, and fritters – it’s the height of summer and there are so many ways to enjoy the harvest. A lot of our recipes are really versatile, the fritter recipe can be used with any vegetable that stands up to grating, the salad is another customizable dish. Change it up based on your CSA Share contents. Happy Eating!
Download the shopping list Week 8 Basic Share Shopping list
Planning ahead can make meals easy during the week. If you have time grab kitchen partner and do a little chopping ahead of time. During the week pull out your prepped items and our recipes are even easier. This week’s share includes a lot of meals like salads that are best prepped just before eating, but there are still a few things that can be done ahead for easing prep time.
Butter Braised Beets and Carrots. Peel and chop the beets and carrots up to 3 days in advance.
Steak or Portobello Salad. Make the dressing up to four days in advance.
Spicy Kale with Lemon. Wash and cut the kale, store in a covered container.
Beans and Greens. Cook and soak the beans ahead of time.
Summer Squash Fritters – use gluten free flour
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