Use Your Veggies - i.e. Reducing "Waste"
According to our farmers: "The main complaint with a CSA is that there are often too many vegetables and people feel that they are “wasting” food. But the truth is that there is a tremendous amount of waste in our food system, most of it behind the scenes in terms of sorting and sizing vegetables, discarding vegetables that don’t look right, throwing away truck loads of food because the temperature wasn’t maintained and just because perishables perish – and fast, especially in the summer heat." The New York Times Cooking page offers over 300 recipes for summer fruits and vegetables.
Here are some ideas for making better use of your share and some resources on composting the scraps or whatever you don't use!
Cookbooks
Recipe Sites
Ferment, Pickle, and Preserve
Store the Surplus:
Composting
Here are some ideas for making better use of your share and some resources on composting the scraps or whatever you don't use!
Cookbooks
- Vegetable of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year
- Plenty: Vibrant Vegetable Recipes from London's Ottolonghi
- River Cottage Veg: 200 Inspired Vegetable Recipes
- Chez Panisse Vegetables
Recipe Sites
Ferment, Pickle, and Preserve
- Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
- Buy a crock or use the one from your slow-food cooker to make sauerkraut or pickles
Store the Surplus:
- You can use a cool corner of your basement or your garage to store onions, potatoes and winter squash
- Use the freezer for sweet corn, tomatoes, chopped peppers, and cooked pumpkins
- Buy a dehydrator or use your oven and use it for drying fruits, vegetables and herbs
Composting