Stories for a healthier life

Mind & Body

Manage Your CSA Bounty

By Kirsten Srinivasan

Manage Your CSA Bounty

Your mind boggles at the potential of all the fresh produce that comes along with your CSA subscription. now, what are you supposed to do with it? About one-quarter of the CSA customers at Pinckney’s Produce drop their subscriptions every year because they don’t know what to do with the vegetables in their share, says owner urbie West. Sometimes people don’t even recognize the veggies in their bag. Don’t let a little thing like lack of knowledge stand in your way. Many CSAs offer tips and ideas through newsletters and recipe cards. Get online, ask some friends and experiment to find recipes that make your vegetables into super sides and even stars of the table. Here are some recipes and ideas to think outside the bushel.

Quick Eggplant Parmesan

Serves 4

2 eggs

2 Tablespoons water 

2 small eggplants, cut to 1/4-inch slices

2 cups dried seasoned breadcrumbs

3 cups shredded mozzarella cheese

1/2 cup spaghetti sauce

1/2 teaspoon crushed red pepper flakes

6 tablespoons grated Parmesan cheese

  1. In a small bowl, beat eggs and water. Place breadcrumbs in shallow dish. Dip eggplant slices in egg mixture, then in crumbs; coat thoroughly.
  2. In a large skillet, heat oil over medium-high heat until hot. Add eggplant slices, and reduce heat to medium. Cook for 3 to 4 minutes per side, or until golden brown and tender. Sprinkle mozzarella cheese atop eggplant during last minute of cooking to melt.
  3. While eggplant cooks, combine spaghetti sauce and pepper flakes in microwave-safe bowl. Cover with plastic wrap and cook at high power for 2 minutes or until heated through. Top eggplant with sauce and Parmesan cheese, and serve.

White Pizza with Vegetables 

Serves 6

2 tablespoons butter or margarine

6 ounces mushrooms, sliced

8 ounces broccoli florets

1 small onion, sliced

1 small green or red bell pepper, sliced

1/2 cup black olives

1 tablespoon all-purpose flour

1 cup low-fat milk

2 cloves garlic, minced (2 teaspoons)

1/4 teaspoon salt

1/2 cup shredded mozzarella, divided

1/4 cup grated Parmesan, divided

One 13.8-ounce refrigerated pizza dough

  1. Heat oven to 425 degrees. Place pizza stone or baking sheet in center of oven. In skillet over medium-high heat, melt 1⁄2 tablespoon butter or margarine. Add broccoli, mushrooms, onions and pepper, and cook 4 to 7 minutes until tender.

  2. In saucepan over medium-high heat, melt remaining butter. Add flour and cook 2 minutes until pale golden, stirring constantly. Stir in milk, garlic and salt. Cook 3 to 4 minutes until mixture thickens and begins to boil, stirring constantly. remove from heat. Stir in 1⁄4 cup mozzarella and 2 tablespoons Parmesan and stir until cheese is melted and sauce is smooth.

  3. Shape pizza dough according to package directions. remove pizza stone from oven, and place dough on hot stone. For extra crispy crust, bake dough 3 to 4 minutes before adding toppings.

  4. Spread white sauce over dough to within 1⁄2 inch of edge, then top with broccoli mixture and black olives. Sprinkle on remaining mozzarella and Parmesan. Top with cooked vegetables. return to oven and bake 18 to 20 minutes, or until edges of pizza are golden and center is hot and bubbly. Cool slightly before slicing and serving.

Turnips with Sherry 

Serves 4

1 pound turnips

3/4 teaspoon salt

2 tablespoons sherry

1/4 cup butter

1/8 teaspoon nutmeg

  1. Wash and peel turnips. Cut into 1⁄2 -inch cubes.

  2. In medium saucepan, boil 1 inch of water, add and combine turnips and salt. Cook covered, over medium heat for 20 minutes or until tender.

  3. Drain. Toss with butter and sherry. Sprinkle with nutmeg.

Source: Cook Fresh, Recipes from the Desoto Farmers' Market, and the Desoto Farmers Market Family, a project of Get Healthy Desoto.