This season we joined a CSA: The Lancaster Farm Fresh Cooperative. Every Wednesday, we pick up a half-order of fresh vegetables. The trick is to decide what to cook with these surprise treats. Since most of the items are organic and quick to grow soft, they should be eaten quickly. I often default to quick pasta sauces.
Tender golden cremini mushrooms were in the recent batch. While water was boiling for pasta, I sautéed the mushrooms in olive oil, salt and pepper. I added dried thyme and walnut pieces. After mixing the sauce with the cooked pasta, I plated our portions. We each opted to add some freshly grated cheese and a few hot pepper flakes. Ecco! An easy pasta dish fit for a couple of work-worn adults.
The trick to managing the CSA vegetables is to think creatively. Take a look at the vegetables, your pantry and imagine what might taste good together. Once you start experimenting and feel comfortable in the kitchen, you can look through recipes in your cookbook or online and then riff off of them. You never have to follow a recipe exactly. Trust your instinct, what you have on hand and save your budget from adding drips or drops of expensive foods that might not be necessary.
What have you prepared recently with your CSA or Farmer’s Market treats?
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