If you're a fellow CSA subscriber, you'll likely glean at least a few new tips from a recent post at Serious Eats, "10 Secrets for Making the Most of Your CSA". And, even if you aren't in a CSA program, anyone who buys produce, especially folks bringing home summer's bounty from a farmer's market, will find something helpful — I promise!
A few of their tips are commonsense, such as cleaning and prepping your produce as soon as you get it home. As inconvenient as it is at the time, I find we're much more likely to use up ingredients if they're essentially 'ready to go' to use any night of the week.
Another obvious, but easy to forget, tool in the CSA subscriber's arsenal is the freezer. Mostly, I've been making recipes that freeze well, such as minestrone and pesto. This writer, however, suggests freezing raw (or blanched) fruits and vegetables which seems like a fantastic way to prolong the life of your investment. I can already imagine what a pleasant burst of color it will be to see a bag of fresh(frozen) zucchini or tomatoes come January. They'll make such an easy addition to a soup or chili.
How are you careful to use up produce before it spoils? Be sure to add your tips to the comments section!
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