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, cucumbers. In this week’s share there are a mix of both Japanese and the rounder Italian eggplants. Both will taste great in the Miso Glazed Eggplant recipe, if you have the rounder variety, cut into thick slices and sprinkle with salt before preparing. When the salt is dissolved, rinse the eggplants and pat dry. Follow the rest of the recipe as written. 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 the recipes on our blog are customizable, use the fritter recipe as a base for any vegetable that can be shredded, and the salad ingredients are up to you. Start with a base of lettuce, radish greens, radishes, and scallions. Happy Eating!
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Freezing Fresh Herbs
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.
Salad. Make the dressing and prep your protein in advance. 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.
Butter Braised Beets and Carrots. Peel and chop the beets and carrots up to 3 days in advance.
Creamed Swiss Chard and Spring Onion Pasta. Prep the swiss chard leaves, remove stems, roll into a bundle, and slice into ribbons. Store in a covered container.
Summer Squash Fritters – use gluten free flour
Creamed Swiss Chard & Spring Onion Pasta – use gluten free flour
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