Here we are at Week 4 and I was so excited to see in our boxes this week we have the first sweet corn of the season. Just in time to serve with those delicious Von Hanson’s brats. Of course, grilled brats and sweet corn are an easy, no-fuss summer supper. But if you’d like an alternate way to serve them, consider the recipe titled “Sheet Pan Dinner with Bratwurst and Roasted Vegetables”. Since only one pan is used for this main dish, it provides an easy clean up! The other roasted vegetable dish offered this week, “Garlic Herb Roasted Cauliflower, Mushrooms and Zucchini” gave me an opportunity to use more of those fresh herbs I’m growing from our Week 1 share.
I am so happy to be able to include recipes this week sent in by two of our CSA members. You’ll find the one titled “Kale-Basil Pesto” is so versatile, it can be enjoyed a number of different ways. Thank you, Becky Tschida. And a big thank you to Kern Hough, who shared his wife Aileen’s recipe for “Kale with Mushrooms and Bacon”. Kern, if this recipe won you over to kale, maybe there’s hope for my husband!
You’ll notice a container of raspberries in this week’s share. As with the blueberries from Week 2, these are not locally grown. Our wholesaler had a large amount to offer, and again, we hated to see them go to waste. We hope you all will enjoy these beautiful berries. For future reference, I’m including information this week on how to freeze raspberries, and I have found it applies to other berries as well.
To freeze raspberries:
1. Look over berries carefully. Look for bright red, evenly colored berries. Remove any dark ones. Discard berries that feel soft or mushy.
2. Place in a colander and dip colander in a large bowl filled with cold water. Swish berries around.
3. Spread out on cloth or paper towels to dry.
4. Place wax paper on baking sheets.
5. When COMPLETELY dry, place berries on baking sheets in a single layer. Do not allow berries to touch.
6. Place trays in freezer. Leave in freezer for 24 hours to make sure they are frozen solid.
7. The next day, remove berries and place in dated, labeled freezer bags or containers and return to freezer.
8. Berries can stay in freezer for up to one year.
Enjoy the beautiful summer week ahead!