By Michelle, Gardenista
I loved having a box of organic vegetables delivered to the doorstep every week. Until about the third week.
“Oh look, kale again,” my husband said, peering over my shoulder at the contents, which included kale, kale, a head of cabbage, and kale.
I started delivery for the usual reasons: to support farmers, to connect the food on the plate to the field where it grew, and to force my children to eat more vegetables (or any vegetables, for that matter).
With a Community Supported Agriculture (CSA) box, you’re buying a share in one farm’s seasonal harvest. But it’s not like going to a farmer’s market (or even a good grocery), where a glorious universe awaits. The box is at the whim of the elements. Drought, pestilence, wind storms, wild fires, and even raccoons can affect the harvest, making every week a surprise.
To help deal with the challenge of putting your weekly bounty to full use, we rounded up some ideas for what to make for dinner after you open the box.
Above: Carrots and snap peas and turnips and … mystery greens. What to do with tough greens? Braise them. For a recipe, see Nourished Kitchen.
Above: Asparagus and onions and parsnips. For easy roasted parsnips, preheat oven to 375 degrees. Peel and dice into one-inch cubes. Toss with olive oil and your favorite chopped herb (I like rosemary on parsnips) and salt and pepper to taste. Spread in one layer on a low-sided baking sheet and roast until crispy. Image by Bill Roehl, via Flickr.