Local Produce: Get it While You Still Can

By Kelli Swensen, Dietetics Student, Sargent College

As hard as it is to believe, August is already here. While for some of you that doesn’t mean too much, but for any teachers, students, or parents it’s the final countdown to complete all your summer plans. If one of your plans involved eating more local produce, be sure to order your late season CSA box share soon — you only have 2 weeks left to do so! Ordering deadline is August 15th; in case you forgot, last season shares involve one box each week from September 6th until October 25th and costs $160. Check out our previous post on how to get signed up!

Like last week, here is this week’s CSA box in pictures:

This week’s boxes will contain (approximately):
— 1/2 pint Blueberries
— 1 quart large Cherry Tomatoes
— 1 lb. Beans
— 2-3 Sweet Peppers
— 3 Cucumbers
— 2 lbs. Potatoes
— 1 lb. Tomatoes
— 3 ears Corn
— 2 lbs. Squash

I found this potato salad last summer to share with you and feel it necessary to share it again. The addition of sweet local corn is what really makes this a knock-out side dish and a summer staple!

Southwestern Potato Salad
(Original recipe HERE)

potato-salad-ck-263957-l

Yield: 8 servings (1 cup each)

1 (7-ounce) can chipotle chilies in adobo sauce
2lbs small red potatoes
Cooking spray
1 ½ cups fresh corn kernels (about 3 ears)
½ cup chopped celery
½ cup finely chopped red onion
½ cup chopped red bell pepper
¼ cup chopped fresh cilantro
1 (15-oz) can black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
¼ cup fresh lime juice
3 T canola oil
¾ tsp salt
¼ tsp freshly ground black pepper

1. Remove 1 chipotle chili from can. Chop chili to measure 2 tsp. Reserve remaining chilies and adobo sauce for another use

2. Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 10min or until tender. Drain; cool. Cut potatoes into ¼-inch cubes. Place potatoes in large bowl

3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; sauté 5 min or until lightly browned. Add corn, celery, and next 5 ingredients (celery through jalapeno) to potatoes; toss gently

4. Combine 2 tsp chopped chipotle chili, lime juice, oil, salt, and black pepper, stirring with a whisk. Drizzle the lime juice mixture over potato mixture, and toss gently. Cover and chill 1 to 24 hours


One Comment

nando@lip cancer posted on August 16, 2012 at 9:33 am

I should try this one. it may substitute my other salad dish for a while. and for the local produce, they looks fresh. people should orders them for health

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