Member Highlight: The Smiths of Gaylord
“Happy eating! ”
We're excited to reintroduce a feature we've done in years past—member highlights. If you'd like to contribute the weekly recipe ideas or write a full-on blog post that shares cooking tips or menu suggestions, just drop us a line anytime.
Here's Anne!
Insider Tips for Making the Most of Your CSA Share
by Anne Buyze-Smith
If you are new to Bluestem Farm, you have experienced that the food is top quality, tastes delicious, and is filled with nutritional benefits. But, you should also be prepared to learn and think about food in a new way.
During my first season, it felt like Christmas every week and I was never quite sure what the week’s meal plan would look like. For the first time, I truly experienced the feast or famine of eating in season and this spring, I was so excited for my favorite foods to cycle back around.
This season, I want to remember:
- Pinterest is my best friend for searching specific ingredient recipes.
- Shop at the grocery store after getting your box and meal planning to fill in the ingredients.
- Try, try, and try again- new foods and new recipes. Mary and Aaron are fabulous at picking nutrient dense foods to keep us healthy, but I sometimes don’t have a clue what it is or how to prepare it. Who knew I loved kohlrabi fries?
- Failure and a growing compost pile is to be expected.
- Don’t forget to store foods for later use. Drying herbs and freezing pesto are my favorites.
- Keep a list of recipe successes to save for future harvests.
Two of our favorite recipes are:
1. Roasted Beets
Peel and cube beets. Throw on a cookie sheet with a spoonful of coconut oil and roast at 400 degrees for about 35 - 45 minutes. Toss occasionally, especially right after putting in the oven to coat beets with coconut oil.
2. Shiso Limeade
from Christianne Winthrop at seriouseats.com
Ingredients:
3 cups water
½ cup fresh shiso leaves, packed
½ cup fresh mint leaves, packed
¾ cup sugar
2 ¾ cups water, divided
1 cup freshly squeezed lime juice
Directions for Shiso Tea:
In 2-quart lidded pot, heat 3 cups water to a simmer, remove from heat before water starts to boil. Drop in shiso and mint leaves. Cover and let steep for 5-10 minutes.
Strain herbs from pot and let cool. Refrigerate until ready to mix with limeade.
Directions for Limeade:
Heat ¾ cup water with sugar over medium heat, stirring until sugar is dissolved. Remove from heat and let cool.
Combine remaining 2 cups water with lime juice and cooled sugar syrup. Stir and refrigerate until chilled. Pour equal parts tea and limeade and serve. Watch for color explosion!