This post is not sponsored. We paid for our own CSA membership.
I haven’t signed-up for a CSA since we lived in Fargo. I remember getting a lot of corn and potatoes.
By the time I started to think about CSA’s, most seemed to have reached capacity. I didn’t know what this summer would bring and wanted to avoid cash-handling and crowds.
In late April, Untiedt’s Vegetable Farm CSA was still accepting sign-ups. They partner with Kowalski’s, a local grocery store. You can choose any store as a pick-up. If you live near one it’s a convenient option.
The CSA runs for 17 weeks. You could pay upfront or in four installments. We signed-up for the mini share which costs about $22/week.
Two boxes in and I’m already impressed. The mini size is perfect for our household of two. I like the variety and addition of fruit.
For example, the first box included a big bunch of radishes, two zucchini, two types of lettuce, garlic scapes, a pint of strawberries, a cucumber and cauliflower. The second box included a jar of honey, kale, a pint of strawberries, lettuce, one zucchini, two kohlrabi, and a big, juicy tomato.
I’m excited that our third will include maple syrup. Local honey and maple syrup are invaluable pantry staples I am always grateful for.
My job leaves me drained, but working from home helps. At the end of the day I can slap my laptop shut and walk downstairs. Sometimes we start the grill. I wouldn’t say the CSA is making me cook more. But with fruits and veggies are so fresh, there’s not much you really need to do to enjoy them.
Here’s how I’ve prepared our CSA veggies:
Salads: Of course, fresh salads with homemade vinaigrette.
Grilled Zucchini. Simply grilled with salt and pepper. I hate zucchini but I love grilled zucchini. Served with sausages from St. Paul Meat Shop.
Radish breads: Sliced bread spread generously with butter and topped with thinly sliced radishes and a sprinkle of sea salt.
Tomato sandwiches on squishy white bread with mayo, salt, and pepper. Or scrambled with eggs and cheese.
Quick Pickled Kohlrabi: Peeled, sliced, and shredded. Stuffed in a jar with garlic scapes and soaked in a brine made from vinegar, water, red pepper flakes, salt, and sugar.
You can also eat it raw, grill it, or roast. Cooked, the flavor reminds me of a turnip. Raw, it’s crunchy with a slight sweetness. I like pickled the best.
Rhubarb-watermelon syrup: I roughly followed one of my old recipes for Rhubarb syrup, adding some cubed watermelon. Add this syrup to sparkling water or cocktails.
I made a cocktail with sparkling water, rhubarb syrup, basil, lime and Vikre gin.
Vikre distillery is one of my favorite places to visit in Duluth. The spirits are made with Lake Superior water and foraged botanicals. The gins taste like the Northwoods. We probably won’t make it up north this year but can enjoy a taste.