Tuesday, July 21, 2015


I am back for round two with a CSA, and surrounded by all things green! I love it.

Back in summer 2012, my mom, sister, and I shared a weekly CSA. I think the best word to describe that experience would definitely be overwhelming. I don't think we were prepared for some of the logistical challenges or the sheer abundance that we encountered with each weekly delivery.

Fast forward to 2015, and my sister and I decided to give it another go. She had done a winter CSA, and with my Whole30 experience, I think we both went into this feeling much more prepared.

We signed up with LOTFOTL Community Farm (Living Off the Fat of the Land), and are very excited about a few things they do:
  • They offer a smaller share option, which they encourage for CSA beginners. It's a reasonable amount to split between two people, and has some adventurous items, but not quite as many as their larger box. 
  • They have a swap box! We love to open and see what's in the swap box. We have taken good advantage of the swap box if we find there is something we would more likely eat. 
  • They have an awesome newsletter with great recipes and tips. Very helpful when familiarizing yourself with garlic scapes or celtuce for the first time. Plus, knowing what is coming helps for better meal planning. 
 My main goal for this CSA experience is to keep up with it. So far, so good.

My other Top Five Strategies:

1. Clean all of the greens right away and store them in the salad spinner. Seriously, this contraption is magic.

2. Cook and eat some of the veggies right away. This might seem obvious, but because we pick up our new veggies on Thursday, it's easy to skip on cooking through the weekend, and then I'm not even touching our produce until Sunday/Monday. At which point, I'm freaking out because there's another delivery on it's way in just a few days. When I commit using some of the veggies right away during our Thursday dinner, I feel a lot more committed to eating them through the weekend, even if we do eat out.

3. When in doubt, roast or grill it. Roasted radishes? Who knew! My sister taught me that life is easier if you just toss stuff in olive oil and a little salt and pepper, and then just keep it in the fridge for salad toppings.

4. Save scraps for stock. I have been making overnight chicken stock in my crock pot for awhile, but have recently started making vegetable stock too. It's a great way to use up the odds and ends. You can't use everything, but most things find their way into a plastic bag in the freezer for future use.

5. Keep  track of what you have. I put a list on the fridge of all of the veggies in the crisper drawer, so that it's not "out of sight, out of mind."

Have you done a CSA? What are some of your best recipes for your surprise veggies?

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