This summer, I tried something new that made me think about cooking in a different way. After talking about it for years, I finally signed up for a CSA (Community Supported Agriculture) program. We purchased a farm share upfront for the season and have been reaping the benefits in the form of a box of fresh vegetables on our doorstep every Wednesday morning.
I have wanted to join a CSA ever since moving to the suburbs eight years ago, yet never progressed any further than the research process. The quantity, frequency, and unpredictability felt intimidating. Are we really going to eat three bunches of greens each week or will the kale be left wilting? Who will take the box if we are away? What do we even do with garlic scapes?
Thanks to a friend’s recommendation, I found my perfect CSA match. It offered smaller share options, flexibility to skip, and even some customizability (for when we don’t need another week of cabbage). The one we tried (Flocktown Farm) is available in parts of NY, NJ, and PA, but it seems that overall more farms are offering consumer-friendly options, such as a variety of share sizes and shorter subscriptions. And of course, there is always the farmer’s market, another great way to support local farms.
Thinking Differently About Dinner
When I am on top of my game, I typically meal plan starting with, unsurprisingly, the meals. What dishes do we feel like eating (and have time to cook) this week? What ingredients do we need to make those?
The fresh vegetables of summer turn this on its head, forcing me to think ingredients-first. What’s in the box? What looks good at the farmer’s market? Something about buying my ingredients this way makes me feel more relaxed, like I am in summer mode.
Since taking on the task of turning a weekly vegetable bounty into dinner, I’ve had some tiny kitchen adventures. I’ve researched vegetables I had never cooked before (though I’m discovering that almost all could fall into one of two basic categories if needed: raw or roasted). I've chopped – a lot. I’ve conquered the garlic scape (they were delicious sautéed with butter and olive oil over pasta). I’ve lost a couple bags of greens to the back of the crisper. And admittedly, I’ve called in backup on some trickier ones (thanks to my brother-in-law for roasting those beets).
Most of all, I’ve learned to be more flexible. I still can’t wing a week’s worth of dinners entirely, but I am trying to lean on a meal framework that has more wiggle room, rather than specific recipes. Inspired by peak summer produce, I’m sharing some maybe obvious, but maybe helpful, ingredient-first ideas for what to make with what you have.
Ingredient-First Dinner Ideas
Eggplant, zucchini, summer squash, cauliflower, broccoli, and/or mushrooms
Pasta with Roasted Vegetables: Toss chopped vegetables on a sheet pan with olive oil, salt, and pepper. Roast at 425 degrees for 20-30 minutes. Serve with pasta, any jarred sauce or pesto, and parmesan.
Bok choy, snap peas, carrots, peppers, broccoli, garlic, and/or scallions
Stir Fry: Sauté vegetables and serve on top of noodles, like this Bok Choy Stir Fry, from Love & Lemons. Or, roast vegetables along with some tofu. Serve over rice with peanut sauce. (I usually make Julia Turshen’s version, which is equal parts soy sauce, peanut butter, and hot water mixed until smooth.) Top with scallions.
Tomatoes, onions, jalapeño (or other spicy pepper)
Pico de Gallo: Finely dice a few tomatoes, half an onion, and a jalapeño pepper. Toss with salt, lime juice, and (if you like it) cilantro. Serve with tacos. For fillings, you could make Slow Cooker Taco Meat or Chili Lime Grilled Chicken (a top summer dinner at our house), both from Life is But a Dish.
Spinach, basil, peppers, and/or mushrooms
Make-Your-Own Pizza (a recurring favorite): Top any store-bought pizza dough, frozen crust, or naan with sauce, cheese, and veggies. Bake at 400 degrees for 10 minutes (or as directed).
Kale, chard, or beet greens
Hearty Green Chips: Wash and dry the greens well. Rip into large pieces and place in a single layer on a baking sheet. Toss with olive oil and salt. As long as you watch closely to avoid burning, I’ve found you can cook these at a range of temperatures, so they can be easily added to whatever is already in your oven. At 425 degrees, they will take about 5-8 minutes, going up to about 20 minutes at 300 degrees. I might serve this as a side with Oven BBQ Chicken, from NYT Cooking.
Any greens, tomatoes, cucumbers, radishes, peppers, herbs, scallions, and/or garlic scapes
A Big Salad: I don’t need to tell you this, but a great way to use lots of vegetables is to make lots of salads. A few ideas:
My daughter’s favorite kale salad: Chopped kale mixed with olive oil, lemon juice, garlic, salt, and a big scoop of grated parmesan cheese (the kind from the plastic shaker)
Israeli salad: Finely chopped cucumbers, tomatoes, red onion, and parsley mixed with olive oil, lemon juice, and salt
Caprese salad: Sliced tomatoes topped with slices of mozzarella, basil leaves, and drizzles of olive oil and balsamic glaze
Not-a-salad salad (my son’s preferred way to eat vegetables): a plate of cut up vegetables (e.g. cucumbers, radishes, peppers) sprinkled with salt
This Sesame Chicken Salad, from Pinch of Yum can be made with any cabbage and a rotisserie chicken
For something different, Farm Stand Salad by Baked by Melissa uses up some of the more obscure items you might find this summer (red scallion, pink radishes, garlic scapes), and also proves that many veggies just need a good chop and some olive oil, lemon juice, and salt
A Word on Greens
If you, like me, are accustomed to buying your lettuce, kale, and spinach pre-washed and in a bag (a choice I stand behind), storing and prepping greens might be the first hurdle to tackling a large vegetable haul. Here are a few tips I’ve found to be helpful:
Store produce in jumbo sized bags: These Hefty 2.5 gallon bags are big enough to store several items, even large stalks and leaves. They can be reused week to week.
Pull out your salad spinner: Growing up, my mom’s salad spinner lived on our kitchen counter. I’ve only recently discovered how useful it can be, making quick work of washing and drying greens. I like this OXO one, which doubles as a large serving bowl.
Use up delicate greens first (e.g. bagged mixed lettuces): These tend to get slimy earlier, while heartier ones (e.g. cabbage and kale) can wait a bit longer.
Some Good Stuff
A good recipe: Mentioned above, NYT Cooking’s Oven BBQ Chicken turns out a crispy, summery main with little more than chicken and a bottle of barbecue sauce (I used Lillie’s Q Honey Barbecue Sauce). I also appreciate that the recipe cleanly uses a full bottle, not leaving dregs doomed for the back of the fridge.
A good read: An Inside Look at the Best Summer Snack Trends, from Bon Appétit
A good idea: Cutting watermelon into sticks for easy serving and eating
I’m inspired to bring more vegetables into the house! Recipes seem really good!