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Top 10 Must Haves for the CSA Kitchen

by Leah Koenig · June 2nd, 2008

CSA/Tuv Ha'Aretz, Community Agriculture, Leftovers, Vegetables, Waste

Okay, so you signed up for a CSA – (lucky you!) After weeks or even months of patient waiting for the earth to “yield its produce,” all of a sudden your kitchen is flooded with a flurry of real. live. vegetables. From now until the end of the season, you will be blessed with the opportunity to eat delicious green things, without even really having to think about it. However, some weeks it is difficult to eat all of those green things before they turn brown. I know this from experience – last summer, an early delivery of beets sat in my fridge, unloved all summer until my roommate quietly threw them out on my behalf.

To help you maximize your vegetables and avoid the guilt of throwing away soggy, wilted compost, The Jew & The Carrot offers a list of Top 10 Must Haves for the CSA Kitchen - Stir, chop, freeze, puree, and store your way to a waste-free CSA summer.

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5 Responses to “Top 10 Must Haves for the CSA Kitchen”

Ketzirah Carly Says:
June 2nd, 2008 at 1:46 pm
I’d add a bunch of seasonal cookbooks or bookmarks to websites with season recipes to that list, too! Doesn’t matter how long you keep it fresh if you just don’t know what to do with it!
Leah Koenig Says:
June 2nd, 2008 at 3:02 pm
Good point Ketzirah Carly! Do you have a favorite CSA-friendly cookbook?
shev Says:
June 2nd, 2008 at 10:29 pm
Great writing, Leah! Thanks! (though those “fresh” bags are… plastic? weird.)
Ketzirah Carly Says:
June 3rd, 2008 at 8:25 am
Hmmm….. Anything by Moosewood is a good bet. Simple Suppers is one of my favorites. Full Moon Feasts by Jessica Prentice is another favorite. It’s not a cook book, but it’s about seasonal eating and has quite a few recipes.

The Rosh Hodesh Table falls into the same category as “Full Moon Feasts”, but it is specifically from a Jewish Perspective.
devadeva mirel Says:
June 4th, 2008 at 9:31 am
Threw out the beets!?!! Just so you know, Leah, I’ve recovered from my summer camp trauma and absolutely love beets. They are great tossed with olive oil and and salt and roasted in the oven. Eat as a side dish or cool and throw in salad. Boiling beets? Save the water to use as vegetable dye for kids’ fabric crafts or use water in bread recipes for a blushing loaf. Beets = FUN!!!

Ball canning jars are great and can go in the freezer. They are a reusable alternative to plastic bags plus glass means no leaching of yucky chemicals into food.