What a beautiful bounty from this week’s CSA box, as usual (I love farm box days!). Green leaf lettuce, collards, tatsoi, golden beets, scallions, basil, cilantro, cauliflower, zucchini, squash, cucumbers, and snap peas (there were more, but I picked up the box just before dinner…). Here are my initial thoughts on what to do with this amazing produce:
- Salad: I know that seems like a given but it’s hard to beat a salad made of fresh from the farm produce. We’re talking peak flavor! I usually clean, pre-chop everything, and store it in containers in the fridge. Anytime I want, I can pull those containers out and it’s an instant salad bar.
- Roast the beets, zucchini, squash, and cauliflower. Roasted veggies are great for wraps and power bowls. Save money and improve your health by packing your lunch.
- Pickle the cucumbers for burgers, salads, etc.
- Slice the cucumbers, zucchini, and squash to use as chips for hummus, salsa, and other dips. More fiber, fluids (esp the cucumber), and nutrients than chips. Also, fewer fat and calories than chips. Last summer when we traveled, I dehydrated sliced cucumber and zucchini and packed it for snacks. This really saved me when I had a hard time finding healthy options on the plane and in the airports.
- Saute/Stir fry for an Asian stir fry, pasta and sauce with veggies, or tofu scramble with veggies.
- Cauliflower: steam and blend it to add a non-dairy creaminess to other dishes or rice it to replace or mix with rice.
- Collards: make healthier burrito and enchilada wraps than tortillas
- Cilatro and Scallions: Add garlic and tomatoes, chop, and you have an awesome salsa.
- Basil (bruised) and cucumber (sliced): Add to water for a refreshing infused water.
What do you do with this season’s fresh produce?
Varying Veggies 