What’s in the CSA Box?

Check out the goodies in the box this week:


Ozette Potatoes


Yellow onions

Carnival squash

Golden chard


Yes, CORN! It’s about that time of year and we have a few delicious recipes from our TASTE staff to share.

Anna’s CSA Tips & Recipes

When squash & corn come around, I instantly think of this beautiful recipe.  Simple & delicious, it is a great vegetarian entree that will satisfy any meat eater.  Try it with different squashes like the carnival variety in today’s csa box.

Roasted Corn Pudding in Acorn Squash

Danielle’s CSA Tips & Recipes

I have the BEST Corn Pudding Recipe on the planet!!! And its been a traditional Custer Thanksgiving side for generations, but in general a terrific fall side dish that compliments so many things delicious fall meals well.

Corn and Cheese Pudding

¼ cup butter

¼ cup flour

1½ cups milk

1½ cups grated sharp white cheddar

1½ cups fresh corn kernels or a 12-ounce can of Niblets drained

1 cup soft fresh bread crumbs

1¼ teaspoon salt

1 teaspoon dry mustard (preferably Coleman’s)

½ teaspoon sugar

½ teaspoon coarse ground black pepper

4 eggs beaten

Preheat oven to 325°F

In a saucepan, melt the butter. Add the flour and stir over medium-low heat for 2-3 minutes making a roux. Increase the heat to medium and gradually add the milk. With a wire whisk, continue to stir the mixture until it thickens. Remove it from the heat. Add the remaining ingredients and fold together with a rubber spatula. Mix well and turn into a buttered 2-quart ceramic soufflé mold. Set the soufflé in a pan of hot water and bake in the water bath for 1 hour and 15 minutes or until a knife inserted into the center comes out clean. Serve hot.

Time to get your Corn on!

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