You know how the vegetable garden goes. One day, there are just two green beans ready to pick, and then there are 62 all at once. Famine and then feast.
Some of that can be moderated by growing different varieties with different days to maturity or with smaller succession sowings of each crop. But no matter how much planning, it’s not a predictable assembly line—and neither is what you’ll get each week if you subscribe to a farm share or CSA…like hello, radishes every week plus more kale than I can keep up with.
So what to do with whatever produce comes your way? Cookbook author and food writer Alexandra Stafford offered some tactical advice and also prepared us for the onslaught of zucchini with creative and delicious recipes.
Ali creates the Alexandra’s Kitchen website and companion e-newsletter from alexandracooks.com—and a whole extra, free, weekly seasonal email, too, called the Farm Share Newsletter, which is giving me more ideas each week for what to do with what the garden, the CSA, and the local farmstand have to offer. She’s the author of the hit book “Bread Toast Crumbs.”