I’ve said many times that it can be a challenge to consume a full CSA share within a single week. We sometimes share our share and I often blanch and freeze whatever I can’t eat or throw into a stock.
Only a few times this summer have I had to discard or compost uneaten, rotting veggies.
One trick is to skip recipe research and just use what you get as soon as possible. This is easier when cucumbers and tomatoes are in season.
Here are a couple quick (seriously quick, like 5-10 minute) recipes:
Garden Salsa
1 small-medium cucumber, seeded and chopped
2 medium red tomatoes, chopped
1 serrano, seeded and chopped (add another serrano to kick up the heat)
1 medium onion, chopped
Sea salt, to taste
Toss all ingredients and salt to taste.
Note: I like to smooth this out a bit with an immersion blender, because with fresh cucumber and tomato, this can be watery. If you seed the tomatoes, you’ll have less juice.
Tomato & Basil Salad
1 large or 2 medium red tomatoes, sliced or rough chopped
handful of fresh basil, chopped
1/4 cup feta
1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
Kosher salt, to taste
Fresh ground pepper, to taste
Toss first five ingredients and salt and pepper to taste.
This is good right away, but I like to let it chill a bit before serving to let the flavors meld.
Virtual Farmgirl 