Here goes.
Sometimes I don’t use all of the recipes that I say I am going to use.
It’s true.
I have the best intentions and then life gets in the way. In those instances, I still use the produce but either don’t have an ingredient or don’t have the time to have to think about what I am going to make that night. Sometimes I just think I have a better idea.
I hope you’re not judging me too harshly.
Manatee and I have developed some go-to methods to use our produce and I thought I would take some time to share them with you. Instead of my typical format organized by the vegetables in the share, I will organize this post by methods on how we use our produce. But before I get to that, here is this week’s share:
Onion
Summer Squash
Cucumber
Green beans
Tomatoes
Sweet corn
Musk Melon
Watermelon
Garlic
GRILLED VEGETABLES
Whenever we have a weekend at home, we try to use the grill. And when we use the grill, we almost always make a basket of grilled vegetables. I talked about this briefly earlier this summer but felt that it was worth re-iterating. In short, grilled vegetables rock.
We use a grilling basket so that’s all I know. If you grill vegetables and use something else, let me know. I would love to hear about it.
What can you grill?
- Turnips
- Onions
- Mushrooms
- Summer Squash (our favorite!)
- Peppers
- Potatoes
What else should I add?
I recommend tossing it with an oil of your choice and a seasoning of your choice. I know that sounds really vague but use what you have and what you like. We usually do olive oil and Italian Seasoning. If I let him, Manatee would eat Italian Seasoning right from the bottle. He loves it that much. He also loves Oregano and Basil so we have used that as well.
You could use fresh herbs. I would suspect that rosemary and parsley would be good. We may be trying that in the future….
The important thing is to look in your cupboard and grab what you like.
Grilling (and broiling) tips
- Make sure that all the vegetables are uniform size.
- If using a grilling basket, check to see if the handle is going to get hot or not. Manatee may have the scars to prove the importance of this…
- Expect it to take between 30-45 minutes.
What if I don’t have a grilling basket?
First, check to see if anyone left a helpful comment at the end of the post. 🙂 Second, you can also broil the vegetables. Simply line a pan with foil and broil for the same amount of time.
SAUCES
When trying to use tomatoes, Manatee and I often make a hodge-podge marinara sauce. We throw the tomatoes and any other produce we have (eggplant, squash, onions, garlic, mushrooms, peppers, carrots, corn) in a pan with a little white wine or vegetable broth. We put it on Medium heat and we just cook it down. I wish I could tell you an exact time with a theory but generally it’s how long we can stand being in the house (or on the patio) with those amazing aromas and not eating it. On average, we can make it a half hour. I suspect if we had more patience, it would be a richer sauce.
Sometimes we also throw in chicken breasts (cut up in strips) or chicken sausage if we want protein.
I eat it over pasta or with a crusty bread. Manatee eats it over salad.
PIZZA
As odd as it may sound, pizza is a great way to use up produce. You can either make your own dough or buy a pre-made dough. Layer it up with veggies, sauce and cheese, in twenty minutes you have a homemade healthy version of Italian pie.
Don’t be afraid to branch out with veggie toppings. Here are some combinations if you are unsure how to use some of the less traditional pizza produce.
Corn + BBQ + Monterrey Jack cheese + Chicken + Red Onion
Eggplant + Zucchini + Mushrooms + Onion + Sausage + Cherry Tomatoes
Potato (sliced or mashed) + Cheddar + Salsa (you can also top it with sour cream when you take it out of the oven- yum!)
Broccoli (blanched) + Red Pepper + Mushroom + Onion + Mozzarella
You can also make a flatbread with just cheese and veggies, then either dip it in tomato sauce or eat it with no sauce.
SALAD
You knew I was going to say it. Admit it.
Chop up your veggies, toss them with some balsamic vinegar and just keep them in the fridge. When you are going to have a salad, throw some of the mixture on top. This is particularly good with cucumbers, tomatoes, corn and green beans.
For cherry tomatoes, you can make an easy, portable Caprese salad. Toss together cherry tomatoes, fresh mozzarella balls, fresh basil and some balsamic vinegar into a bowl. It makes a great first course or snack.
FRUIT
Summer melons go fast in our house. I recommend cutting it up either the first or second day you get it. It makes it easier to grab for snacks.
More and more, I am seeing recipes that combine watermelon and musk melon with salty meats. If you are not willing to take that leap yet (this includes me), start with sprinkling some salt or eating it with cottage cheese. Manatee swears by this. If you like it, then try pairing it with prosciutto or another salty meat. As for me, I like my fruit cold and plain.
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I hope this was helpful this week. Enjoy that gorgeous produce. Let me know if you have any tips and tricks for making the most of your CSA. I would love to hear them!
