What To Do With Your CSA

Well, here I am in the middle of celebrating my birthday. And while I would love to document it for you, I’m a more “in the moment” person than “write about the moment” person it seems. I’ll have to give you a little recap later.

Meanwhile, a friend wrote and asked what to do about the CSA deliveries that are drowning her right now, and even in the middle of princess-like birthday celebrations, I love nothing more than to share delicious ideas with friends. So, since I suspect loads of you are in the same boat, here are some suggestions. Not recipes, just ideas of what to do. If you have questions, ask me in the comments and I will help!

It’s amazing how much produce explodes this time of year. When you think back to winter, it’s hard to complain. But I too have a surplus of garden stuff and only limited time to cook it in my work week, plus an out of town BHH (bald headed husband) so no one to eat it with. What does that mean? Storing! I’ll give you a few suggestions for that, as well as things you can make to eat right now.

Basil: Pesto, tomato and basil and olive oil appetizer, tear it over pasta, wrap it up in rice paper with veggies as a roll, tear it and sprinkle over tomato soup, top your salad.

Tomatoes: Eat them fresh, they’re amazing this time of year! Indulge in a little local fresh mozzarella and use your basil here too. Chop them in salad, over zucchini noodles with pesto (which you will have made, from above!), fold them into scrambled eggs. Eat them with avocados. Stuff them into the same rice paper wraps (or collard wraps) as above, with basil and olive oil of course.  Stew. (see below)

Eggplant: Grill it, roast it and blend the flesh with tahini and garlic and olive oil for babaganoush, layer grilled slices with cashew cheese, basil and tomato sauce like lasagna. Stew. (see below)

IMG_0745Zucchini: Wow, there is A TON. That’s why they invented “national leave a zucchini on your neighbors’ porch and run away” day. What I’ve made this year: zucchini noodles (with pesto! And other ways…)
zucchini hummus (large portion of zucchini plus smaller amount of tahini plus water plus garlic and salt. No measurements)
grilled zucchini
sautéed zucchini
succotash (with local corn and beans)
Try layering thin slices (raw) with cashew ricotta (or goat cheese or some organic local dairy you like) with tomatoes and basil for raw “lasagna”.
Stew (see below).
Dressing: a big piece of zucchini + olive oil + lemon juice  + garlic + small piece avocado + water to desired consistency. Top your salads (and zucchini noodles!) with this.

Corn: Shave it off the cob and make a salsa with your tomatoes, some onion, olive oil, garlic, lime, salt and cilantro.
Shave it off the cob with the back of your knife, the blunt side, for a creamy raw soup. Add flavors like garlic (maybe powder?), paprika, salt, olive oil, whatever you like with corn.
Roast it on the grill or in the oven with pastured butter or a drizzle of olive oil
shave it off the cob and add it to healthy pancakes (I will have to invent a grain-free savory recipe for this)
Top your salad with the raw kernels
Saute the kernels with garlic and olive oil, add halved cherry tomatoes and sauté to just soften, then top your healthy pasta (or zucchini noodles!) with this. Awesome.

Greens: Kale and collards are going crazy just now! My favorite way to enjoy them is braised. I tear the leaves or stack them and cut them into ribbons, then sauté some minced garlic, add about an inch of water, throw the leaves in and cover the pan letting the juices simmer all together for about 5 to 10 minutes (depending on how soft you want them). At the end, remove the cover and let the water cook away. Drizzle with olive oil and serve. Also great with a  squeeze of lemon. Swiss chard is wonderful just steamed lightly. Kale and swiss chard are great in green juice. Collard leaves make great wrappers for roll-ups. Kale is great massaged as a salad, sautéed and then used as the filling for an omelet, blended with nuts for pesto, blended into your smoothie. Come to think of it, spinach does all that too.

And I’m sure there’s much much more, but that’s what’s in our gardens folks. Someone did ask about Okra, but you know what, I admit it, Okra is one vegetable I refuse to play with. Too slimy for me. You’ll have to research on your own.

What’s in your CSA? How can I help? Let me know in the comments. And, below are a few easy recipes to help save stuff you can’t eat all at once. Make them and enjoy.

Quick Pickles:

3 ½ cups water, 1 cup organic white vinegar, 1 tsp salt, 1 tsp. dill seeds, ½ tsp. peppercorms, 3 cloves garlic, minced, 1 big handful fresh dill, torn.
Mix everything but the fresh dill well. Put cucmbers in mason jars. Divide the dill among the jars. Pour liquid to cover. Let sit overnight. Eat. These will keep for a few weeks.

Pesto: Fill your food processor bowl with basil. Add about a half cup to a cup of pine nuts, depending on how tightly packed the basil is (if it’s fluffy, use less, you can always add more after). Add a few big pinches sea salt, ½ cup olive oil (but you may need more) 2 cloves of garlic and process well. If it’s too dry add more olive oil. Not nutty enough? More nuts. I leave this kind of dry, more like a paste than a liquid but not crumbly, for easier storage then add more olive oil when I defrost and use it. Store in tiny mason jars with a drizzle of olive oil over the top to keep from getting freezer burn.

“Greek” Squash (and/or eggplant):

My mother-in-law basically makes all her vegetables the same way. She adds a ton of garlic, some onions, some tomato sauce, a lot of olive oil and a sprinkle of salt and lets them stew for a couple of hours until very soft. This is actually great for freezing! We did it with a blend of eggplant and zucchini last week, ate a bunch and saved three tall mason jars full for the winter. I didn’t measure anything, and you probably don’t need to, but here’s an estimate of where to start. Add more or less garlic, more olive oil or tomato to your liking.

1 large or two medium zucchini
1 medium eggplant
1 large onion (white or yellow), sliced
1 (or more) Bulb garlic (yes, whole bulb), smashed and minced
1/3 cup olive oil
1 cup tomato puree

Directions:

Sauté garlic in a little of the olive oil until beginning to soften, about 2 minutes.

Add remaining ingredients and bring to a simmer.

Reduce heat and let simmer, covered, for up to two hours. Keep checking to make sure the bottom is not burning.

I know it seems like a long time, but you really want the flavors to meld into each other.

Let cool completely before transferring to glass jars to freeze. Leave enough room at the top for expansion.

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