A few months back, I posted the article “What to Expect (maybe!) and Tips for Your First Year in a CSA.” In it, I mentioned that my second year (2014), I kept track of the produce we got each week in our half-share from the Greenhorn Acres CSA, and then documented what I did with it. This is going to be so helpful to me in future years. If I get a ton of, say, eggplant, I can quickly reference what we did with it before. It occurred to me that others might find some good ideas here too, so I decided to share the information.

Csaturnips Csaproduce1

Here are the veggies (and a few fruits and herbs) followed by a list of the various ways we ate it (or, um, got rid of it).

Basil

  • Cut into slivers and added to spaghetti sauces, salads, sprinkled over pizza, etc (Never had quite enough to do a full pesto recipe – so I used my homegrown basil for that)
  • Grilled Eggplant Parmesan (recipe from Epicurious – basil is sprinkled on top)

Beets

  • Roasted beets (with turnips, potatoes, and some dill)

Carrots

  • Added to Basic Tomato Sauce (recipe from “Simply in Season” cookbook)
  • Added to Italian Meatball Soup Rapido (along with eggplant – recipe from Epicurious)
  • Used in salad
  • Cut into sticks

Celery

  • Chopped and added to our Thanksgiving turkey stuffing

Cilantro

  • I have lots of recipe that call for adding cilantro at the end (and I have to admit that some of this ended up being composted too )

Corn

  • Corn on the cob (traditional method)
  • Roasted (on grill or in oven) corn on the cob (eaten as is OR cut off the cob and then used or frozen – we froze quite a bit!)
  • Zucchini Garden Chowder (along with summer squash, eggplant, tomatoes – from “Simply in Season” cookbook)

Cucumbers

  • Easiest Fridge Dill Pickles (recipe at Smitten Kitchen – oh these are so addictive! I made many batches over the summer)
  • Added to salads
  • Sliced and eaten

Dill

  • Used in ranch dressing (using a recipe from Mark Bittman’s “How to Cook Everything”)
  • Easiest Fridge Dill Pickles (recipe at Smitten Kitchen)

Eggplant

  • Eggplant Snack Sticks (recipe from Taste of Home)
  • Cubed and sauteed as side dish
  • Grilled Eggplant Parmesan (from Epicurious) – I usually broil this instead of grill
  • Zucchini Garden Chowder (along with summer squash, tomatoes, corn – from “Simply in Season” cookbook)
  • Added to Italian Meatball Soup Rapido (along with summer squash – recipe from Epicurious)
  • Roasted eggplant with peppers and tomatoes (made this up, eggplant in small cubes roasted in a bit of olive oil and salt & pepper with some diced sweet red pepper at 425 for 15 minutes and then added chopped tomato for 5 more minutes. Delicious!)
  • Roasted Eggplant Spread (along with tomatoes, red bell pepper, red onion – recipe from CSA) – instead of process into a spread, I used the roasted veggies as pizza topping – yum!
  • Froze some batches (cubed, roasted, then put into freezer ziploc bags)  – great in curries, on pizza, etc

Green beans (as well as wax beans)

  • Steamed then sauteed for side dish
  • Pesto Pasta Salad (recipe from CSA) along with sugar snap peas, summer squash, pesto
  • Roasted green beans
  • Slow Cooked Green Beans (great recipe from Mark Bittman’s “How to Cook Everything” – this is one of the ways I’ve been using the beans I froze)
  • Froze in half pound quantities (blanched and then put into freezer ziplocs)

Greens (mustard greens, chard, kale, beet greens, turnip greens)

  • Sautéed beet greens (5 minutes in melted butter, salt and pepper when done)
  • Cut mustard greens into slivers and add to recipes (like sauteed sausage and grains, ravioli or potsticker filling,fried rice etc – can saute first or add to a mix that is going to be cooked further)
  • Wilted Asian Greens (recipe from Epicurious)
  • Gifted some of the chard to a friend (not my favorite veggie!)
  • Composted some turnip greens at some point

Lettuce

  • Salads! (I can never think of anything else to do with lettuce)

Okra

  • Gumbo (but of course!) – I’ve made this with fresh okra AND with the ones I’ve frozen already cut into slices (just toss them right in the pot while still frozen)
  • Sliced and tossed with a little olive oil, salt, and pepper and then roasted in the oven
  • Froze a few batches (whole pod OR sliced and put into freezer ziplocs)

Onions, Red

  • Used in Roasted Eggplant Spread (recipe from CSA) – instead of process into a spread, I used the roasted veggies as pizza topping – yum!

Peas, Sugar Snap

  • Sugar Snap Peas with Sesame Seeds (recipe from CSA)
  • Pesto Pasta Salad (recipe from CSA) along with beans, summer squash, pesto

Peppers – Bell (green, orange, red)

  • Used in a Sausage, Peppers, and Grains recipe (from “Whole Grains for Busy People”)
  • Added to Basic Tomato Sauce (recipe from “Simply in Season”)
  • Cut into rings and used as pizza topping (this is one of the few ways I like green bell peppers)
  • Cut into strips and used in fajitas
  • Roasted eggplant with peppers and tomatoes (made this up, eggplant in small cubes roasted in a bit of olive oil and salt & pepper with some diced sweet red pepper at 425 for 15 minutes and then added chopped tomato for 5 more minutes. Delicious!)
  • Used in Roasted Eggplant Spread (recipe from CSA) – instead of process into a spread, I used the roasted veggies as pizza topping – yum!
  • Froze a few batches (cut into rings OR chopped and then put into freezer ziplocs) – just measure what you need and toss into recipes
  • Roasted and froze some of the thicker walled red ones

Peppers – Green Chiles (Big Jim, mildly spicy – LOTS of these)

  • Included in gumbo
  • Used in a Sausage, Peppers, and Grains recipe (from “Whole Grains for Busy People”) – mixed with bell peppers
  • Green chile and egg strata casserole
  • Cheesy Green Chile Rice (recipe from CSA)
  • Froze a few batches (cut in half lengthwise OR chopped and then put into freezer ziplocs)

Peppers – Jalapenos (LOTS of these)

  • Jalapeno cheddar bread
  • Jalapeno Popper Dip (lots of recipes for this on the internet)
  • Chopped and added to dipping sauce for potstickers
  • Chopped and added to taco filling
  • Gifted a few dozen to friends
  • Froze several half pound batches (cut in half lengthwise OR chopped and then put into freezer ziplocs)

Potatoes

  • Roasted with other cubed veggies, salt & pepper, rosemary
  • Rosti (a Swiss grated potato dish – my recipe is from Mark Bittman’s “How to Cook Everything”)

Radishes

  • Added to salads

Spinach

  • Spinach and cream cheese omelets
  • Spinach salads
  • Sauteed spinach and added to grains, pasta, etc (it really diminishes in quantity when sauteed)
  • Creamed spinach (I did a creamed spinach with quinoa flakes recipe from “Whole Grains for Busy People”)

Summer Squash

  • Zucchini Pizza Casserole (recipe from CSA)  – Mexican and Italian versions
  • Zucchini Bread Pancakes (another recipe from Smitten Kitchen)
  • Grate and saute in olive oil and garlic (a definite standard recipe at our house)
  • Pesto Pasta Salad (recipe from CSA) along with beans, sugar snap peas, pesto
  • Cubed and added to fried rice
  • Stuffed Zucchini (recipe from CSA)
  • Cubed and added to quinoa (along with feta cheese, salt & pepper – a modified version of a Couscous & Cauliflower recipe from Mark Bittman’s “How to Cook Everything”)
  • Zucchini Garden Chowder (along with eggplant, tomatoes, corn – from “Simply in Season” cookbook)
  • Added to Italian Meatball Soup Rapido (along with eggplant – recipe from Epicurious)

Sweet Potatoes

Tomatoes

  • Zucchini Garden Chowder (along with summer squash, eggplant, corn – from “Simply in Season” cookbook)
  • Sliced on sandwiches
  • Grilled trout with tomato and caper sauce (recipe for sauce from America’s Test Kitchen Family Cookbook)
  • Basic Tomato Sauce (recipe from “Simply in Season”)
  • Roasted eggplant with peppers and tomatoes (made this up, eggplant in small cubes roasted in a bit of olive oil and salt & pepper with some diced sweet red pepper at 425 for 15 minutes and then added chopped tomato for 5 more minutes. Delicious!)
  • Used in gumbo (with the okra, of course)
  • Used in Roasted Eggplant Spread (recipe from CSA) – instead of process into a spread, I used the roasted veggies as pizza topping – yum!

Turnips

  • Cut into slivers and used in place of bamboo shoots in Asian recipes
  • Roasted with beets, potatoes, and a bit of dill

Watermelon

  • Cut into slices and served it up (I’m not the biggest melon fan, so this was my one slice of watermelon for the year)

Items we passed on but that were distributed – arugula, spaghetti squash, kohlrabi

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