It’s that wonderful time of year when CSAs are just beginning. It’s been months since you signed up, and now the fresh fruits and veggies are finally starting to roll in. As delightful as these regular boxes are, it’s best to have a plan for managing your produce haul, and staying flexible for when you receive new-to-you items or 10 pounds of zucchini.
Here are six tips to help you make the most of your CSA this summer.
In the past three weeks, your homebrew has gone from raw grains to sugary wort to actual beer — all that’s left to do is bottle it up. Let’s get to it!
4.89 / 5 Stars | 17 Reviews
by whitney
“This fruity salsa is great with pita chips. You could use it to top salmon or your favorite grilled fish, steak, or pork chop. You can add pineapple for even more of a tropical flair. The possibilities for this recipe are endless!”
Cookbook: The Broad Fork by Hugh Acheson
The Skim: Need some inspiration for cooking with your CSA share? Want to know what the heck to do with kohlrabi? Chef Hugh Acheson will lure you in with his unpretentious, relatable style, and then help you turn out restaurant-quality recipes in your home kitchen.
My favorite cookbooks come at vegetables not from a health standpoint, but with the goal of highlighting their deliciousness. After all, I know this stuff is good for me. Happily, the recipes in Broad Fork are all about building flavor, cooking the vegetables just to the point of doneness, and combining ingredients I’d never think to put together. With Acheson’s help, even something as basic as a head of lettuce can become silky, luxurious, and a total joy to eat.
We all hit ruts where everything we cook suddenly feels boring and uninspired — even, apparently, Tamar Adler. But she has some advice for falling back in love with food: Remember what you love. She says, “If it’s hot dogs or cinnamon toast that reminds your heart that it can be moved by food, then make them.”
There is approximately one serving of this left in my freezer. I almost ate it for lunch. But if my husband came home and found out I finished it without saving him one last bite, there’d be issues. Ice cream capable of causing marital discord: worth checking out, no?
There are cookbooks and websites that seem to be inspired mostly by foods one might hypothetically desire after consuming a smokable plant now decriminalized in dozens of states. Then there’s the Smitten Kitchen, where recipes are mostly motivated by irrational cravings or failures of self-control. Days like this, I’m pretty sure our disparate paths have led us to the same place.
By now, you might be familiar with matzo crack, which is what happens when you raise the aptly-named “bread of affliction” to what has got to be its most hardship-free calling: butter, brown sugar, sea salt, dark chocolate and toasted nuts. In the Passover off-season, i.e. most of the time, I think it’s even better with saltine crackers. Baked, cooled, and broken into chunks, it’s crunchy, buttery and caramelized and I cannot be in the same room with it without debasing myself, so I sometimes hide it from myself in the freezer. This has led to a conclusion you might have predicted — that it tastes rather excellent frozen.
… Read the rest of saltine crack ice cream sandwiches on smittenkitchen.com
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4.48 / 5 Stars | 114 Reviews
by Debi
“I use this delicious beef marinade with chuck roast and shish kabobs before grilling.”
