Joined a winter csa and now I’m drowning in veggies

[Anonymous]

I’m not surprised, I know this is how csa works, but omg I have so many veggies to use!! And I feel incredibly guilty if I dare waste anything.

Off to pickle daikon and carrots.

[Anonymous]

Yumm, I love daikon. Winter vegetables are great for roasting.

[Anonymous]

Share with your neighbors, colleagues, friends . . . .

[Anonymous]

I miss my old CSA!!
Definitely share the wealth if you can’t use it all, but also look up more recipes for those ingredients.
Roasted carrots? Carrot cake? Carrot sticks and hummus?

[Anonymous]

I love roasted winter veggies. Can't get enough. I'd be eating that every day.

[Anonymous]

Get an immersion blender and make soup

[Anonymous]

Very large pot of soup and freeze it

[Anonymous]

Yeah, I just want to join for fruit only. And only for stone fruit, melon and berries, nothing else.

[Anonymous]

I’ll be able to handle it, it’s just a bit overwhelming. I have the following in process:

Rainbow chard pasta
Saag paneer
Pickled daikon/carrots for bahn mi inspired noodle salad-is it called bun??
Radicchio in some sort of salad
Potato leek soup
Honey miso roasted carrots
Carrot sticks for daysssssssss
Not sure what to do with the kobocha-stuff it??

And then I’ll start over next week. I joined because we were getting a little light on our veggie intake. This definitely helps keep the scurvy away.

[Anonymous]

Anonymous wrote:I’ll be able to handle it, it’s just a bit overwhelming. I have the following in process:

Rainbow chard pasta
Saag paneer
Pickled daikon/carrots for bahn mi inspired noodle salad-is it called bun??
Radicchio in some sort of salad
Potato leek soup
Honey miso roasted carrots
Carrot sticks for daysssssssss
Not sure what to do with the kobocha-stuff it??

And then I’ll start over next week. I joined because we were getting a little light on our veggie intake. This definitely helps keep the scurvy away.

Sounds fantastic!

[Anonymous]

Melissa Clark’s red lentil soup uses carrots and it’s lovely.

[Anonymous]

Make Japanese simmered kombucha.

[Anonymous]

Anonymous wrote:Make Japanese simmered kombucha.

Kabocha, not kombucha.

[Anonymous]

For the kabocha - roast then use for squash gnocchi or squash pancakes. Can freeze extra roasted squash or use for soup.

[Anonymous]

Anonymous wrote:I’ll be able to handle it, it’s just a bit overwhelming. I have the following in process:

Rainbow chard pasta
Saag paneer
Pickled daikon/carrots for bahn mi inspired noodle salad-is it called bun??
Radicchio in some sort of salad
Potato leek soup
Honey miso roasted carrots
Carrot sticks for daysssssssss
Not sure what to do with the kobocha-stuff it??

And then I’ll start over next week. I joined because we were getting a little light on our veggie intake. This definitely helps keep the scurvy away.

This all sounds awesome. Julia Child’s potato leek soup recipe is fantastic.