6 Tips for Preparing Your CSA Produce

The shift towards seasonal eating can be difficult, but having the joy of farm fresh vegetables is well worth it. With CSA registration, you are about to take off on a culinary adventure, so we’ve put together a few tips to help you out along the way.

1. Roast. Nearly everything that you receive in your CSA box can be roasted, including the greens! Quickly broil them in the oven, toss them into a sandwich or lettuce wrap, add them to eggs or eat them as a side dish!
2. Risotto. Risotto is a rice and chicken broth based dish that veggies can be added to. Try inventing a new risotto recipe with unique finds from your CSA box!
3. Salsa. When tomatoes ripen in late summer, you should have everything you need to make an extremely fresh homemade salsa straight from your CSA box. You are the master of your own spice level, seasonings and consistency!
4. Sauté. You can put any vegetable from your CSA box into a sauté. Simply, chop up a veggie combination that fits your mood, then add them to a sauté pan with olive or coconut oil. Toss in garlic and onion first for a big flavor boost before adding your veggies one by one. Serve over rice, quinoa or on its own.
5. Soup. Make a garden-fresh soup any day with the produce from your CSA box. From gazpacho to a hearty minestrone, soup is always in season! Freeze any extras for a warm taste of summer when winter is in full blast. You can even save discarded ends of onions, carrots and celery in the freezer to make your own vegetable stock. 
6. Salads. Kale salad, cucumber salad, pasta or potato salad… your can make it all with your CSA produce box. Try adding roasted vegetables and local meats, make a salad without lettuce, or infuse white vinegar with fresh herbs for a flavorful salad topping twist!

The trick to eating seasonal is basing your meals around your produce rather than your produce around your meals. Use a variety of veggies in each meal to avoid spoilage. Only have a small amount of something? Use your produce as a pizza topping, mix it in with macaroni, add to an omelet, or spruce up your dish with a garnish. Be creative with your food and stay connected for more meal inspiration! 

Cleaning and Cooking Your Mushrooms

Cleaning Mushrooms:

A little dirt doesn’t hurt, but it’s a good practice to clean your mushrooms. 

All you need is a cloth or a soft brush. Moisten it only slightly – making your mushrooms too wet will alter the texture.

Wipe off the caps and stems of your mushrooms to remove any debris, then knock off dirt (if any) that is in the gills or crevices.

Let your mushrooms dry for 30 minutes before cooking.

Cooking Mushrooms:

There are many methods of mushrooms preparation – the most common of which is sauté. Sautéed mushrooms may be added to a variety of recipes or served on their own.

To make a simple sauté, start with an olive oil & butter combination (1Tbsp per 4 oz. of mushrooms). Crushed garlic and/or sliced onions may be added to the sauté for added flavor and should be cooked 4-5 minutes before mushrooms are added. 

Do not stir mushrooms often, stirring will release moisture and cause them to steam instead of caramelizing. It is best to cook cap side down.

Cook Times:

• Oyster Mushrooms: 4-5 minutes
• Shiitake Mushrooms: 7-8 minutes
• Cinnamon Caps: 7-8 minutes