The first CSA box of the season is exciting and a little overwhelming. Here is how we use ours at the farmhouse.
1. Open the box right away
Pull everything out, give the greens a quick rinse, and dry them well before storing. Wet greens rot. Dry greens last a week.
2. Plan one big-cook night
Roast a tray of root vegetables, sauté a pan of greens, and you have the base for lunches all week.
3. Stem-to-leaf
Beet greens, radish tops, broccoli stems — all edible, all delicious. Treat them like spinach.
4. Freeze the surplus
Blanched greens, sliced peppers, and pestos all freeze well in flat freezer bags.
5. Talk to your farmer
Got a vegetable you do not recognise? Ask at pickup. We love telling stories about what we grow.
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