CSA-Community Supported Agriculture .... How to use up all t

I belong to a CSA where each week I get a box full of delicious veggies (harvested the previous day). The problems that I face are that they rot very quickly, I am just one person so I have to think of many ways to cook these veggies and my culinary imagination is stretched. My tastebuds also get bored easily so I need variety.

Any ideas?

The box I get will have small quantities of several veggies. Recently I have received one bunch asparagus, small cabbage, a little broccoli, one zucchini, several garlic scapes, three beets, a little kale, a hand full of peas, a small bag of snap peas, a few carrots, a small bunch of spinach, several radishes.

Marc Witham

PS: So far I am trying to make "mini-soups", learn more combinations for stir fry, etc.

I placed this same question on http://www.linkedin.com

Marc,

Welcome to LTHForum.

Sounds like you have two problems, the first being storage. If your vegetables are rotting very quickly, then you may have to identify proper storage solutions for specific vegetables.

As far as cooking, there are a lot of accomplished home cooks here. If you could tell us exactly what you have, I'm sure that people would have a ton of preparation suggestions.

Best,
Michael

marcwitham wrote:I belong to a CSA where each week I get a box full of delicious veggies (harvested the previous day). The problems that I face are that they rot very quickly, I am just one person so I have to think of many ways to cook these veggies and my culinary imagination is stretched. My tastebuds also get bored easily so I need variety.

Any ideas?

The box I get will have small quantities of several veggies. Recently I have received one bunch asparagus, small cabbage, a little broccoli, one zucchini, several garlic scapes, three beets, a little kale, a hand full of peas, a small bag of snap peas, a few carrots, a small bunch of spinach, several radishes.

Marc Witham

PS: So far I am trying to make "mini-soups", learn more combinations for stir fry, etc.

I placed this same question on http://www.linkedin.com

How to keep your food for the week

Search the LTH Recipe Index, it can be sorted by type of food. Seems to me you've got a pasta primavera on your hands, though - maybe a side of pickled beets?

For instance, a search of some of the veggies you mention included:
Beets, grilled, with spicy balsamic vinegar sauce
Grilled Cabbage
A whole mess of carrot links
Cissy Gregg's Asparagus Viniagrette
Pasta with peas, pea shoots and bacon (and that entire thread is entitled Farmer's Market Cooking)
Oven-Fried Kale

Or you could just do a search for general information, like putting the word "scapes" into the search box and highlighting "Shopping and Cooking" and come up with this thread, which doesn't necessarily have recipes but does offer tips.

Or, if you've got an ingredient and you're completely stumped even after a search, post here and somebody will chime in!

The info on Vital Information is very good. I have a similar problem due mostly to my rooftop garden. I've pulled heads of broccoli, lettuce, zucchini, eggplant, and onions already this year and there's way too much to eat.

The lettuce will last a while if you can wash, dry, and bag in a zip lock bag, making sure you get as much air out as possible. My bags have lasted a week easily.

Broccoli will last 4-5 days if in bags in the fridge but a quick blanch (2 minutes), dry and freeze on a baking sheet before bagging in a freezer bag is very easy to do and will ensure that you'll have broccoli whenever you need it.

The zucchini and asparagus should last a few days. Zucchini is best in a plastic bag in the fridge and asparagus does well in the fridge, standing (with its root ends) in a little water. Both should last 2-4 days.

Your carrots, radishes and beets should last a while in the fridge, along with the cabbage but the spinach and peas will need to be eaten immediately.

Now to the cooking part. Knowing which vegetables to eat first, second, and which ones you can freeze, you should be able to put together some nice meals and eat well everyday. Fresh vegetables, to me, shouldn't be overcooked because they're so damn good. Your peas would do well as a side with a nice blanch and a little butter and salt. The pasta primavera idea is a good one - I used a zucchini, broccoli, and some basil from my garden, along with some left over cherry tomatoes and garlic to do this exact dish last night. I've been eating broccoli and zucchini pretty simply lately as well. The zucchini, I slice thin and fry with a little olive oil; when done, plate, salt/pepper, and parmesan and your good to go. Broccoli has been blanched, then tossed in hot olive oil with red pepper flakes, salt/pepper; or blanched with a little butter and salt; or blanched and topped with a yogurt, serrano, garlic, parsley mixture (one of my new favorites). Cabbage would make an excellent slaw or stir fry. With your radishes, you can eat raw with some salt (like my dad does) or you can sliced thin, salt and place on buttered bread or just add to salads (like the one you can build with your spinach).

I would reserve soups for the vegetables you're freezing or that have gone past the "fresh" stage. Just keep it simple and you'll enjoy your weekly bounty. Good luck.

I find that most fruits and vegetables store longest in heavy-duty Ziploc bags in the refrigerator vegetable bin. I usually find that waiting to wash till just before use gives me longer storage.

The Keepeez food storage lids are even more effective, but storing food in bowls does take up more fridge space.


Herbs do best stems down in a jar of water (like cut flowers). If you have a deep enough jar, push the herbs down into it, keeping the leaves above the water, and put the lid on. Otherwise, stick the whole jar into a plastic bag and seal. Refrigerate. Exceptions: Put cilantro into a jar, as above, but do not add water. Put basil into water, like flowers, but omit the bag and do not refrigerate.

Tomatoes are problematical. If you put them in the fridge, they get mushy. If you don't put them in the fridge, they don't keep very long.

If you know you have more produce than you're going to be able to eat, your best bet is to blanch it quickly and freeze. You'll be glad of that next winter. (Don't forget to label the containers!)

If you have produce that's on the verge, soups, sauces (including salsas and ketchups) and vegetable juices are good ways to use up a lot. Many of these can also be frozen or canned.

Don't forget you can add vegetables to other dishes, such as omelets, pastas and sandwiches.

LAZ wrote:I find that most fruits and vegetables store longest in heavy-duty Ziploc bags in the refrigerator vegetable bin. I usually find that waiting to wash till just before use gives me longer storage.

Sometimes for some things, for instance baby lettuces, I've found that washing in acidulated water (add a slosh of lemon or vinegar to your sinkful of wash water) and drying well by spinning and resting on paper towels - before storing them in a ziploc - can help extend their life. Unfortunately, this doesn't necessarily work with everything, so try at your own risk (meaning LAZ is probably giving you more reliable advice.)

I want to join a CSA, specifically Homegrown Wisconsin, but I realize that I am a little late to the game as the summer share started a few weeks ago. Anyone know if they sell prorated shares? I really don't want to wait until January or next June to join. Anyone know about this?

westridgematt wrote:I want to join a CSA, specifically Homegrown Wisconsin, but I realize that I am a little late to the game as the summer share started a few weeks ago. Anyone know if they sell prorated shares? I really don't want to wait until January or next June to join. Anyone know about this?

A quick look at their website shows that the answer is no.

marcwitham wrote:I belong to a CSA where each week I get a box full of delicious veggies (harvested the previous day). The problems that I face are that they rot very quickly, I am just one person so I have to think of many ways to cook these veggies and my culinary imagination is stretched. My tastebuds also get bored easily so I need variety.

Any ideas?

Share.

Find a friend/neighbor/relative/co-worker to split the box with. Maybe for free this summer, but then you'll get them hooked and they'll share the cost with you next year .

I used to share my Angelic Organics box with 3 1/2 other people. Even then, some times it was challenging to keep up with the bounty. It helped me learn to love beets and fresh rutabaga and lots of other things.

Still have never learned to like kohlrabi.

Giovanna

Giovanna wrote: Still have never learned to like kohlrabi.

Give away the bulbs - eat the greens. They're some of my favorite cooking greens in the world.

Here's one way of using up the cucumbers that are starting to proliferate the CSA box:


Pimm's Cup

Pimm's Cup:

Fill Collins glass with ice cubes 3/4 way up.
Put in cucumber spear the length of the glass.
Squeeze in orange juice from orange garnish. Do the same with lime and lemon garnishes.
Pour 3 oz. Pimm's over ice.
Top with good-quality ginger ale.
Garnish with sprig of mint.

[It's a little late technically-speaking, for Pimm's Cups, as Wimbledon is over. I find, however, that drinking them after Wimbledon helps to soften the blow of Federer's loss. ]