Watch Jazz from our Community Education Team unbox this week's Community Harvest CSA, then create tasty meals using the fresh, local produce found inside!
Explore More Easy, Delicious Ways to Cook and Enjoy your Community Harvest Veggies
Getting creative with your Community Harvest CSA haul doesn't have to be complicated. Here are some tasty, simple ideas to turn your fresh veggies into something special:
Scallions
These crisp, mild onions pack a punch of flavor in just about anything.
- Scallion Cream Cheese Dip: Blend scallions with cream cheese, garlic, and fresh herbs—it’s perfect for crackers or sliced veggies.
- Ramen Topping: Slice them thin and sprinkle on ramen, either raw for a bite or sautéed for a savory touch.
- Scallion Salsa Verde: Blend with cilantro, lime juice, garlic, and olive oil for a zesty sauce you’ll want to put on everything.
- Scallion Cornbread: Stir chopped scallions into your cornbread batter for a subtly savory upgrade.
Hakurei Turnips
These sweet, tender turnips are great raw—but even better roasted.
- Roasted Turnips with Herbs: Halve and roast with olive oil, thyme, or rosemary until golden and caramelized.
- Turnip Hash: Dice and fry with potatoes, onions, and peppers for a hearty breakfast (or brinner).
- Turnip Tacos: Roast in cumin and paprika, then serve in corn tortillas with salsa verde and fresh greens.
- Turnip Gratin: Thinly slice and layer with cream, garlic, and cheese—just like you would with potatoes.
Cucumbers
Cool, crisp, and incredibly versatile.
- Cucumber & Watermelon Salad: A refreshing combo with mint, lime, a pinch of salt, and a sprinkle of feta.
- Hummus Wraps: Wrap sliced cucumbers with hummus, shredded carrots, and sprouts in a tortilla or lettuce.
- Cucumber Agua Fresca: Blend cucumbers with water, lime, and a little sugar—serve ice cold.
Avocado Toast Upgrade: Top your toast with mashed avocado, cucumber slices, chili flakes, and a hit of lemon zest.
Zucchini
Zucchini is basically summer’s MVP. Here’s why:
- Zucchini Fritters: Shred, mix with eggs, herbs, and cheese, and pan-fry until crispy.
- Stuffed Zucchini Boats: Fill hollowed zucchini with quinoa, beans, sausage—or whatever’s in your fridge.
- Zucchini Lasagna: Use thin slices of zucchini in place of pasta for a lighter, veggie-packed version.
- Zucchini Chips: Slice thin, season, and bake until crisp.
Mushrooms
Meaty, earthy, and full of umami.
- Breakfast Burritos: Sauté mushrooms and wrap them up with eggs, potatoes, and cheese.
- Mushroom Fried Rice: Stir-fry with rice, soy sauce, scallions, and your protein of choice.
- Grain Bowls: Mix roasted mushrooms with quinoa or rice, greens, and your favorite dressing.
- Mushroom Enchiladas: Roll with sautéed onions and top with enchilada sauce and cheese—yes, please.
Butterhead Lettuce
Delicate and sweet, it’s the lettuce that makes everything better.
- Thai Lettuce Wraps: Fill with chicken or tofu, peanuts, and sweet chili sauce for a flavor-packed bite.
- Butter Lettuce Caesar: Swap it in for romaine in your next Caesar salad—it’s softer, but just as sturdy.
- Lettuce-Wrapped Burgers: Skip the bun and use big lettuce leaves instead. Refreshing and gluten-free.
- Mediterranean Lettuce Cups: Top with hummus, olives, tomatoes, cucumber, and feta for a quick, crunchy snack.
Whether you're diving into a new recipe or keeping things simple, these ideas will help you make the most of your weekly produce. Happy cooking from all of us here at No More Empty Pots!
