Summer is always busy but fun here in Minnesota. My boys are on summer vacation from school, we all get outdoors more (or at least open the windows while we are inside the house so we can FEEL like we are outside), we take small day or weekend trips, we get projects done…I’m sure it’s the same for you.
So currently I feel like I’m a little behind in my creative projects. But I promise you I AM designing and crafting up a storm when I can. This weekend while my husband is visiting his mom in Owatonna and it’s close to 90 degrees F outside, I’ve been doing just that… trying to get things designed for an upcoming demonstrator/team event next weekend called Creative Connections. OH MY GOSH! As I write this it just hit me…I have only a week left. Hahaha!
Because I’m designing for that event and because of the things that have pulled me away from my craft room lately, I don’t have many other creative projects to share right now. So today’s post is a totally unique one. But I hope you’ll enjoy it. I decided to share with you some of the meals I’ve been making this summer with food that we are getting in our CSA! 😃
What is a CSA? I pulled this definition off the internet…”Community Supported Agriculture consists of a community of individuals who pledge support to a farm operation so that the farmland becomes the community’s farm, with the growers and consumers providing mutual support and sharing the risks and benefits.” Basically these farms sell shares to the public and then distribute food weekly to those who have purchased the shares. It’s a great way to get a hold of locally grown fresh food and support local farming at the same time.
My sister and I have been with the Brown Family Farm for a few years now and LOVE them. Besides great food and generous portions, the communication is amazing. We get recipes for the veggies we are receiving, a guidebook for all the produce, updates on what’s happening on the farm, etc. And this year I am hosting one of their pick up sites – people come to pick up their shares here at our house each week! Too fun!
Check out some of the great meals I’ve been making. The ingredients in bold type are foods we’ve gotten from the CSA so far this summer. Let me know if you try (and enjoy) any of these. Oh, and sorry I don’t have full recipes. But hopefully the ingredients will help most of you recreate.
I’m a huge salad lover and love to whip up some sort of salad pretty much every day. This salad below includes red leaf lettuce, butter crunch lettuce, radishes, green onion, snap peas, avacado, salmon, cucumer, and feta cheese.
For this meal I cooked up some finely chopped kohlrabi on the stove top with some coconut oil and fresh rosemary. Then I added in some cod and covered to cook through. I seasoned with a little salt and pepper, added it to some quinoa, and served it with cantaloupe.
Here are egg wraps. The base is Swiss chard. And within are eggs (scrambled while cooking in the pan to get the mixed but not totally mixed look), fresh green onions, tomatoes (from my husband’s garden), and shredded parmesean cheese. Be sure to let the eggs cool just a little bit before adding them. Otherwise, the Swiss chard gets a little wilty.
This salad includes beets (boiled, peeled and cooled), summer/yellow squash, both ends of a green onion, radishes, feta, and green romaine (plated with grilled chicken breast).
I adapted a recipe shared by Brown Family Farm… Breakfast Casserole with kale and green onion! I love it that our CSA shares recipes with us each week and keeps them posted for future reference. (This one was shared in June 2023.) It helps us to use up our food that we get each week. My son Luke LOVES this. I’ve made it twice so far and he requested it again. Maybe dinner tonight?
One week we got red potatoes! So I diced them up, tossed them lightly with olive oil, and baked to soften. Then I took my spiralizer and made zoodles with summer/yellow squash. I added green onion, red bell pepper, feta, and a dressing made from olive oil, apple cider vinegar, lemon juice, and pure maple syrup. This zoodle dish is fabulous with shrimp!
Not a meal with diversity, but this one below was on the day we got sweet corn and pickle cucumbers. We had to eat it right away. So we prepped them, added cod and had a lovely dinner. SO YUMMY!
Back to salads! This one includes red romaine, golden beets (which are sweeter), roasted broccoli and cauliflower, green onion, and freshly baked salmon.
And this ninth meal idea includes more fresh sweet corn, grilled chicken, red romaine, green onion (both ends), red beets, and pickle cucumber.
We’ve also gotten rhubarb (which my boys and husband will eat) and zucchini. I’m excited to find out what we will get this week!
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