How to eat fresh local produce and keep up without waste!
A wide variety of greens are our main crops until mid-June, and we continue to grow many different greens throughout the year. There are the backbone of our meals, our markets and our CSA. Here are my top 3 tips for eating local in-season produce, especially the bounty that come to our CSA members each week from June to October.
#1: make vegetables the centre of your meals
practice basic veggie dishes, such as stirfrys, salads and soups
plan for multiple veggie dishes per meal
relegate grains and proteins to side dishes or accompaniments
add greens to everything! Chopped finely, we can
#2: learn how to experiment and substitute in recipes
think about veggie categories, i.e. cooking greens can be substitued for one another, zucchini and summer squash are interchageable
figure out what combinations work well, i.e. arugula pairs with nuts and a sweet dressing, the earthiness of turnips and radishes can be balanced with sweet carrots or starchy potatoes
#3: have some freezer and pantry space
greens can be frozen or dried
fruiting crops can be frozen, pickled or dried
roots without the greens store well in refrigerator or cool room
