Suffering from CSA overflow? What to do with your excess veggie bounty
When you’re an environmentally conscious CSA member and a generally healthy person, there’s nothing worse than throwing away fresh, local produce that’s turned to mush in your refrigerator. But let’s be honest: Sometimes it’s nearly impossible to eat all of those veggies before they go bad.
One of the best ways to beat the clock (and the guilt)? Blend what you’ve got into a juice or a soup, which can virtuously store in the freezer for fall.
Or have easy, delicious recipes on hand that use the ingredients you’re picking up each week. Check out the NRDC’s Simple Steps to see what’s in season or the very cool Seasonal Ingredient Map on Epicurious.com, which also shows what’s in season each month, then links directly to recipes for each peak-of-harvest item.
Our healthy suggestions for produce you’re likely picking up this week:
Beets: Summer Borscht with yogurt from YinOva clinical director and acupucturist Jill Blakeway, who says beets are considered a blood tonic and benefit the heart and liver in Chinese medicine
Of course, if you’re still having trouble finishing everything, it’s always nice to share your produce with people at work. Put it right where the cake and cookies normally go.