Week 12 marks the halfway point in our CSA, and the beginning of the Academic Share Season! We’re excited to welcome our new members, Academic members will pick-up a Basic Share box for the remainder of the season. Tomatoes and peppers keep coming in from the high tunnels. Our summer squash harvest is winding down, but we are including it this week. Big bunches of fresh cilantro are in the share, great for garnish, salsa, dressings, and marinades. We made some really tasty salsa and spicy pickled carrots in the farm kitchen this week. Most people probably have some hot peppers left from previous weeks if you want to try them out this week. Kohlrabi is returning to the boxes this week, and the harvest is huge! Grating a kohlrabi for slaw will yield a big quantity. If you follow along with the meal plan, then split the kohlrabi between the miso soup, stir-fry, and salad. Cut a little bit off at a time, and then store the rest in a container or bag. It keeps pretty well this way. This week’s meal plan is pretty Asian inspired – the cilantro, carrots, and cucumbers lend themselves well to Asian style preparations.
Heirloom Tomatoes – we’re working really hard to make sure the tomatoes get to you in great shape. We recommend taking your CSA Share home in the box (return it the following week). When you open the box, carefully remove the tomatoes first. If by chance a tomato has a crack or bruise, the flavor will not be affected, just use it as soon as possible. Everything else in the share will be fine if you want to pull out the bag and put the whole thing in the fridge after you remove the tomatoes. Tomatoes have the best flavor if you store them on the counter instead of the refrigerator. Enjoy!
Download the shopping list Week 12 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.
Soup. Pre-chop any of the ingredients, it’s a quick soup!
Tacos. Make the pico de gallo and escabeche the night before.
Salad. The lettuce can be washed and torn into bite-sized pieces a day or two in advance. Wrap a paper towel over the top to soak up any excess moisture. Make the dressing up to 3 days in advance.
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