This morning’s cold temperature was a stark reminder of why the end of the CSA is in sight. As much as we love the fresh produce, the Minnesota season’s change without our consent.
This weekend, we harvested the popcorn, and began drying that out. The ornamental corn really struggled this year and had very little production. So, no ornamental corn this year, and thus, no corn shocks. We also finished digging potatoes and sweet potatoes. The potato production was a pleasant surprise given the dry growing season. All pumpkins, squash and gourds are also harvested, and the last of the beans and cucumbers were harvested this week.
So, what’s left? A lot! There is plenty of kohlrabi, but it appears to be waiting for a nice rain to finish growing. We also have eggplant, peppers, tomatoes, watermelon, beets and carrots. I will cut the spinach and lettuce back to see if the bugs will leave them alone and see how they grow back this week to get another harvest from them as well.
Bottom line next week is the bonus box and the last box for this year’s CSA. Mother Nature is in control, and unfortunately, it is time to wrap this growing season up.
Boxes of Produce
This list is prepared before we harvest your share. Some guesswork is involved! We do our best to predict which crops will be ready to harvest, but sometimes crops are on the list that are not in the share, and sometimes crops will be in the share even though they’re not on the list. Remember food safety in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.
Dragon Tongue Beans – Last week of beans.
Dark Red Beets – One more week for red beets. I have started skinning them and cutting them up for my salads. It is a great addition and has good health benefits.
Carrots –You may notice a few carrots where the potato fork may have broken them off in digging. Here are some ways to use your carrots from Martha Stewart.
Cucumbers – Last of the cucumbers this week.
Eggplant – Learn how to use this vegetable here.
Peppers – A variety from sweet to mild to hot! The variety of peppers this week primarily are yummy pepper, carnival blend and jungle pepper. The hot ones are marked as such and are only in a few boxes for those that have indicated that they like hot peppers.
Potatoes – Red Norland, Yukon Gold and a few Masquerade and blue potatoes this week.
Sweet Potatoes – Yum! Our favorite way to prepare them is to make sweet potato fries. Enjoy!
Onion – Cut up and freeze your onion to add quickly to a meal that you are making. I think the dry weather affected their size this year.
Winter Squash – A variety to choose from: kuri, carnival and spaghetti squash.
Tomatoes – Fourth of July, yellow and Sun Gold Hybrid cherry tomatoes this week. Let us know if you would like some for canning.
Cabbage – The last cabbage of the season. Check out this week’s recipe and actually try it not just as a side dish for tacos, but also in your taco.
Watermelon – Who doesn’t love watermelon? Enjoy!
Recipe of the Week
Easy Taco Slaw
4 cups shredded cabbage (from 1/2 small head)
½ teaspoon kosher salt
1 tablespoon freshly squeezed lime juice
2 tablespoons mayonnaise
2 medium scallions, thinly sliced
1 small carrot, grated
¼ cup chopped fresh cilantro
1 small jalapeño pepper, seeded and minced (optional)
1 clove garlic, mince
Freshly ground black pepper
Place the shredded cabbage in a colander set over a bowl and sprinkle with the salt. Massage and squeeze the cabbage with your hands to help it release its liquid and begin wilting. Set aside to drain for about 15 minutes.
Place the mayonnaise and lime juice in a large bowl and whisk to combine. Using your hands, squeeze the cabbage of its excess liquid one handful at a time and place in the bowl of dressing. Add the grated carrot, scallions, cilantro, jalapeño (if using), and garlic, and toss to combine. Taste and season with salt and pepper as needed.
Source: Kitchn
