Meatless Monday Inspiration: Are You Part of a CSA? (And 5 Ideas for Your Seasonal Goods)
What’s a CSA, you may be wondering? Well it stands for “community-supported agriculture” and it’s when a bunch of folks get together to support a local farm by subscribing to a service whereby they receive regular fruit and/or veggie boxes of whatever may be in season. It’s a pretty awesome alternative food system—one we’re both satisfied participants of—especially if you’ve ever stood at the Whole Foods cash cursing the cost of your organic veggies. (For the record I still do, but not as often.)
In short, CSAs are the shizzle. A truly great idea for anyone trying to eat healthy on a budget, and support their local community.
My veggie box, which costs a reasonable $25, is delivered to me every other Friday, making it ridiculously convenenient. While sometimes it’s more veggies than I can handle, which then makes me feel awful about the fact that I don’t compost yet, it usually forces me to come up with new ways to trick my husband into eating vegetables and has been the catalyst behind many an unexpected culinary creation.
Many of you are surely already CSA subscribers and we’d love to hear about your experiences: Do you find it hard to eat your veggies? Has it forced to you get creative in the kitchen? Below are some of my best hits for veggies that could currently be in your box.
- Avocados: You can’t ever go wrong with an avocado, but if you’re looking to cut back on butter or mayo, this fruit-cum-veggie makes for an excellent vegan fat substitute. Try it blended into salad dressing like this one instead of mayo, or spread it on toast instead of butter. So. Good. (Especially with salt, pepper, and some sliced tomato.)
- Beets: Even LA is feeling wintery right now, so while I’m still wild about this skin-loving raw beet soup recipe, I’m craving something warm. Ever had a traditional borscht? Delicious. Here’s a basic vegetarian recipe that is close to what I do, though I recommend vinegar instead of lemon as the acid.
- Brussel Sprouts: To me there is one way to do brussels best, and it’s this way.
- Carrots and Baby Potatoes: This idea came to me last week. I was craving something kind of Greek, so I roasted rough-cut potatoes and carrots in olive oil (same way as the brussels), and when they got good and brown I took them out of the oven and tossed them in lemon juice, salt, pepper, adding chopped green onions and dill. I served them with a garlicky Greek yogurt dip too. Nom nom nom.
- Cabbage: I love cabbage and lately I’ve been treating it as the ultimate wrap vehicle. Trying to avoid gluten or corn? Concerned about spiking your blood sugar? There’s not much you can’t wrap up in cabbage, whether it’s a stir fry, some egg salad, tofu, fish, avocado, taco filling, whatever. Softer stuff pairs especially well with the awesome crunch of the cabbage.
Happy cooking, chickens.
P.S. It’s Siobhan’s birthday today!!!!! Three cheers for Siobhan who is so special and awesome. I know I’m not alone when I say I’m happy this girl was born. :)