Thanks for checking out some recipe ideas for your CSA share. Recipes are cross-indexed by vegetables that CSA members have received in the past. Also look for tips for cooking and storing food from our CSA so you can get the most out of your share!
Do you use Pinterest? We also have a pinterest page CSA members can pin recipes to the boards.
Use Instagram? Hashtag #EinsteinCSA to share the food you made with the CSA produce.
Want to share a recipe? Use this google doc to share with other CSA members.
Chocolate Beet Cake
Roast Beetroot, Thyme, Garlic, and Feta Dip
Beet, Walnut, and Blue Cheese Tarts
Fava BeansFava Bean & Ramp Risotto
Fennel, Celery, and Herb Salad
White Gazpacho with Fennel and Cucumber
Roasted Acorn Squash with Mint, Sumac, and Sunflower Seeds
Delicata Squash Stuffed with Wild Rice
Yellow Summer Squash and Corn Soup
Use these tips to make your CSA products last longer
- Onions produce a gas that make potatoes go soft and spud. Do not store them together. Store potatoes in a cool dark place. Onions can be stored next to garlic.
- Many fruits (apples, apricots, honeydew, cantaloupe) produce gas, do not store next to vegetables (broccoli, kale, cabbage, carrots, eggplant, cucumbers).
- Root vegetables (carrots, beets, sunchokes, turnips, parsnips) don't mind being stored together, in the fridge drawer at lowest humidity setting. Cut the green tops off before storage, this makes them not go limp.
- Tomatoes preferred to be stored in a cool, dry place, not the fridge. Apparently refrigerating tomatoes put the fruit into a cold shock and inhibits the taste. Don't store in plastic because it traps the gas and will ripen to quick.
- Not cleaning the vegetable and fruit until you are ready to use it will make most last longer.
- Cucumbers don't like to be to cold, store them lower in the refrigerator (not the top shelf), or on the counter.
- Fava beans like to be stored in an air tight container, it can be shelled or not.
- Longer storage: Many vegetables (peppers, onions, zucchini, carrots) freeze well, wash cut and dry then freeze. Some vegetables (kale, swiss chard, beans, peas, broccoli) need to be blanched before freezing. Cold pickling is easy and safe for cucumber, beets, and cabbage. Dehydrating is great for fruit (apples, peaches, plums).
- I typically freeze small bags of each vegetable or vegetables so I can easily throw it into a meal, for example I pair peppers and onions together in one bag a serving for the family for an easy addition to omelets or fajitas.
- I dehydrate apples, pears, peaches for a great treat on the trail. Sometimes Ill blend all the fruits I have all together and make fruit leather. I have also made a grape jam that lasted only a week because of how tasty it was.