Veggies 101: Getting the most out of your CSA

Cooking Methods

Braising

Good for root vegetables, cabbage, sturdy winter greens, and alliums (garlic, shallots, leeks, onions). Sauté in oil until the vegetable has softened a bit, then add enough liquid (stock, wine, water) to come about halfway up the vegetables. Bring to a boil then lower the heat so that it bubbles gently. Cover the vegetables or leave uncovered and add liquid as needed to keep everything from drying out.

Roasting

Good for apples, asparagus, Brussels sprouts, carrots, cauliflower, eggplant, fennel, potatoes, radishes, squash, sweet potatoes, turnips. There are a lot of time/temp combinations for roasting, but here’s one way: Spread the vegetables out in a roasting pan or baking sheet coated with butter or olive oil. Drizzle some more butter or oil over the vegetables, sprinkle with salt and pepper, and stir. Roast the vegetables at 425 for 15 to 60 minutes, depending on the vegetable (tender ones will cook faster), stirring once or twice – they’re done when tender and beginning to brown.

Sautéing

Because this is a quick cooking method, it’s good for things that are naturally tender, like sugar snap peas, greens, alliums, and mushrooms. Heat a pan over medium-high heat for a few minutes, then add enough oil to coat the pan. When the oil is shimmering (usually not more than 30 seconds), add the food, being careful not to overcrowd. For most vegetables, stir frequently (but not constantly) until they’re nicely browned and cooked through.

Your Garden

coming soonApples

Storing: Depending on the variety, apples can last up to several weeks or more if stored in the refrigerator, ideally in a low humidity crisper drawer.
Best cooking methods: raw, baking, sautéing
Substitutions: pears
Recipes: Cinnamon sugar apples; fresh applesauce; caramelized apples; Mark Bittman’s apple crisp

coming soonArugula and Mizuna

Storing: Store in a bag in the refrigerator for 3-5 days.
Best cooking methods: sautéing, raw
Substitutions: young mustard greens
Recipes: Arugula, avocado, and radish salad with poached egg; sauteed mizuna with garlic and fish sauce; add it to any sandwich or pizza

coming soonBeets

Storing: Remove all but an inch of the greens (cook the greens as soon as you can) and store the roots wrapped loosely in the fridge. They should keep for weeks.
Best cooking methods: baking, roasting, braising
Substitutions: turnips, rutabagas, carrots, parsnips
Recipes: Beet rosti with rosemary; red flannel hash; roasted beets, carrots, and turnips with balsamic vinegar

tokyo bekana recipe cardBok Choy, Tokyo Bekana, and Yukina Savoy

Storing: Store unwashed in a plastic bag in the crisper drawer. Best if used within 4-5 days.
Best cooking methods: sautéing, steaming
Substitutions: Napa cabbage, chard, collard greens
Recipes: Stir-fried bok choy with ginger and garlic; stir-fried bok choy and mizuna with tofu; Tokyo bekana slaw; glazed shiitake mushrooms with bok choy; yukina savoy stir fry

coming soonCabbage

Storing: Store fresh in the refrigerator – it should last a couple of weeks.
Best cooking methods: sautéing, braising
Substitutions: Brussels sprouts, collards, bok choy

carrot recipe cardCarrots

Storing: Store wrapped loosely in plastic in the refrigerator. They should keep for at least a couple of weeks.
Best cooking methods: steaming, braising, roasting
Substitutions: parsnips, beets, turnips, celery root
Recipes: Roasted carrots with carrot-top pesto; harissa-and-maple-roasted carrots

coming soonChard

Storing: Store wrapped loosely in plastic in the refrigerator. It should last for a few days to a week.
Best cooking methods: steaming, braising, sautéing. Whichever method you use, cook the stems longer than the leaves.
Substitutions: beet greens, dandelion greens, turnip greens, spinach
Recipes: Paprika-parmesan fish fillet with sauteed chard (or kale)

cucumberCucumbers

Storing: Store unwrapped in the refrigerator for up to a week.
Best cooking methods: Best raw or for pickling.
Substitutions: celery, jicama
Recipes: Cucumber kimchi; cucumber and charred onion salad; sesame cucumber salad

Eggplant

Storing: Store in the refrigerator and use within a few days, but as soon as possible.
Best cooking methods: roasting, grilling, broiling, sautéing
Substitutions: none
Recipes: Grilled eggplant salad; eggplant with hot sauce and crispy eggs; ratatouille

Endive, Escarole, and Chicory

Storing: Store wrapped loosely in plastic in the refrigerator. Chicory and endive keep longer than most salad greens.
Best cooking methods: sautéing, braising, and uncooked
Substitutions: when cooking – dandelion greens, turnip greens, orr mustard greens; when raw – any lettuce or arugula

Fennel

Storing: Store wrapped loosely in plastic in the refrigerator. It should keep for about a week.
Best cooking methods: braising, roasting, sautéing
Substitutions: celery
Recipes: Arugula, fennel, and orange salad; fennel al forno; pizza with spring onions and fennel

coming soonGarlic

Storing: Store in a dark, cool, dry spot; discard when soft.
Best cooking methods: roasting and simmering in oil
Substitutions: shallots and onions can be imperfect substitutes
Recipes: Spring garlic pancakes; garlic scape pesto and more

Green beans

Storing: Store wrapped loosely in plastic in the refrigerator and use as soon as possible.
Best cooking methods: steaming, boiling, sautéing, roasting, braising
Substitutions: asparagus, peas, broccoli
Recipes: Roasted green beans with vinegary dill sauce; potato, green bean, and spinach salad; green beans with miso butter

kale recipe cardKale and Collard Greens

Storing: Store wrapped loosely in plastic in the refrigerator for a few days. Use before they start turning yellow.
Best cooking methods: boiling, steaming, sautéing, braising. Good in soups and stews.
Substitutions: cabbage, chard, beet greens

coming soonKohlrabi

Storing: Store wrapped loosely in plastic in the refrigerator
Best cooking methods: steaming, sautéing, roasting
Substitutions: turnips

coming soonLeeks

Storing: Store loosely wrapped in plastic in the refrigerator. They should keep for a few weeks.
Best cooking methods: sautéing, braising, roasting, grilling
Substitutions: onions, shallots, scallions

coming soonLima Beans

Storing: Stored in the refrigerator in a tightly wrapped plastic bag, they should keep for up to a week.
Best cooking methods: boiling, braising
Substitutions: fava beans, kidney beans
Recipes: Greek-style lima beans; succotash of corn, lima beans, tomatoes, and onions; lima bean gratin

chaterelles imageMushrooms

Storing: Store wrapped loosely in wax paper or in a brown paper bag with a moist paper towel in the refrigerator. Use wild mushrooms as soon as possible, like within a day or two.
Best cooking methods: sautéing, roasting, grilling
Substitutions: different types of mushrooms are mostly interchangeable, but that’s it
Recipes: Six ideas for sauteed chanterelles; chanterelle salad

mustard greensMustard, Turnip, and Dandelion Greens

Storing: Store wrapped loosely in plastic in the refrigerator.
Best cooking methods: steaming, braising, sautéing. When young, they’re good raw.
Substitutions: besides being interchangeable with each other, also broccoli raab, kale, collards, spinach, beet greens, chard

okra - alabama red, mississippi silver queenOkra

Storing: Store wrapped loosely in plastic in the refrigerator for up to a few days.
Best cooking methods: roasting, grilling, frying, stewing
Substitutions: green or wax beans, asparagus
Recipes: Easy Indian style okra; okra and corn; roasted okra; fried okra; bhindi masala

scallion reipe cardOnions

Storing: Store scallions in the refrigerator and dry onions in a cool, dark, airy spot, or in the refrigerator, for weeks.
Best cooking methods: caramelizing, roasting, grilling
Substitutions: shallots, leeks

Peas

Storing: Store wrapped loosely in plastic in the refrigerator and use as soon as possible.
Best cooking methods: steaming, quick-braising in butter, sautéing
Substitutions: green or wax beans, asparagus, edamame
Recipes: Mediterranean snow peas; snow peas with toasted almonds;  quick sesame snow peas; field peas; field pea hummus

peppersPeppers

Storing: Store wrapped loosely in plastic in the refrigerator for a week or two.
Best cooking methods: roasting, sautéing, grilling
Substitutions: different types of peppers can be substituted for one another, but the possibilities are endless
Recipes: Feta-stuffed peppers

sweet potatoPotatoes

Storing: Store in a dark, cool, dry spot for weeks (less for new potatoes).
Best cooking methods: basically anything
Substitutions: sweet potato, taro, cassava
Recipes: crash hot potatoes; new potatoes with lemonsmashed fingerlings with jalapenos

radish 2Radishes

Storing: Store wrapped loosely in plastic in the refrigerator
Best cooking methods: sautéing, braising, raw
Substitutions: jicama if raw, turnips if cooked
Recipes: Radish sandwiches with butter and salt; sweet and sour stir-fried radishes with their greens; roasted potatoes, fennel, and radishes with lemon brown butter

coming soonShallots

Storing: Store in a cool, dry place or in the refrigerator for weeks.
Best cooking methods: sautéing, roasting
Substitutions: scallions, onions (especially white or red), leeks

coming soonSorrel

Storing: Store wrapped loosely in plastic in the refrigerator for up to 3 days.
Best cooking methods: raw in salads; cooked into soups, stews, and braises
Substitutions: spinach, arugula, watercress

coming soonSpinach

Storing: Store wrapped loosely in plastic in the refrigerator and use it before it turns slimy or wilts.
Best cooking methods: steaming, sautéing, raw
Substitutions: arugula, beet greens, chard

Summer SquashSummer Squash

Storing: Store wrapped loosely in plastic in the refrigerator and use as quickly as possible.
Best cooking methods: steaming, sautéing, braising, roasting, frying, grilling
Substitutions: different summer squashes are mostly interchangeable with each other
Recipes: Squash and green bean saute; summer squash with baked egg; zucchini with yogurt-dill sauce; baked summer squash; sauteed squash with basil and feta; squash and onions with brown sugar; summer squash with tomatoes and basil

sweet potatoesSweet Potatoes

Storing: Store in a cool, dark, dry place. Use within a couple of weeks, but sooner if possible.
Best cooking methods: baking, braising, roasting
Substitutions: potatoes, carrots, parsnips, winter squash
Recipes: Braised coconut spinach and chickpeas on a baked sweet potato; sweet potato chips; sweet potato wedges with lime mayo

Sweet Potato Greens

Storing: Store in the refrigerator, wrapped loosely in plastic or a damp paper towel, and use it before it wilts.
Best cooking methods: steaming, sautéing, raw
Substitutions: spinach, beet greens, chard
Recipes: Sauteedthree waysin coconut cream

Tomatoes

Storing: Store at room temperature.
Best cooking methods: roasting, grilling, broiling, panfrying, making sauce and salsa
Substitutions: tomatillos, peaches, nectarines, watermelon (for raw tomatoes)
Recipes: Herbed tomatoes; ricotta, mint, and tomato salad (and lots of other ideas); tomato, cucumber, and feta salad; sweet corn and tomato salad

turnip recipe card_colorTurnips

Storing: Store loosely wrapped in plastic in the refrigerator. They should last for weeks.
Best cooking methods: boiling, braising, puréeing
Substitutions: rutabagas, parsnips, carrots, kohlrabi, potatoes
Recipes: Glazed hakurei turnips; roasted turnips with balsamic vinegar and thyme

winter squash recipe cardWinter squash

Storing: Store in a cool, dry place and use within a month.
Best cooking methods: steaming, braising, roasting, puréeing
Substitutions: sweet potatoes, yams, carrots, waxy potatoes
Recipes: Lots of great ideas here; winter squash gratin