I thought I had it good with my CSA midsummer, but the first weeks of September are truly a vegetable-lover's gold mine.
Not only am I still getting perfect summer tomatoes, peppers and eggplant, but cooler-weather crops like beets and dark leafy greens are back in rotation too. Last week's share added huge leaves of curly kale, Chioggia beets and some of the best carrots I've ever eaten to my larder.
I'm almost overwhelmed with the amount of vegetables spilling out of my fridge-but in a good way.
Here are EatingWell's kale, beet and carrot recipes that I can't wait to cook up-as well as a helpful hint on storing each if you need to.
Dark Leafy Greens:
I will never get sick of kale, chard, collards, mustard greens, you name it.
Dark leafy greens (affectionately known as DLGs at my house) were a springtime staple that took a hot-weather hiatus and now they're back. So excited.
My husband loves blending them into smoothies (here's a recipe if you haven't gone down that road yet!). And I love saut‚ing them simply as a side dish for just about anything or tucking Chipotle Cheddar Chard into warm corn tortillas for a quick weeknight dinner.
How to save it: Did you know that you can freeze dark leafy greens? Just remove any tough ribs and/or stems, then chop (or leave whole). Cook in boiling water for 2 minutes, then plunge into a bowl of ice water. Drain and spread on a baking sheet; freeze until solid, then transfer to a sealable plastic bag for storage.
Beets typically take quite a while to cook, but here's a secret: steam them in advance over the weekend and then you just need a few minutes to transform them into Brown Sugar-Glazed Beets
, which complements just about everything imaginable. This Warm Beet & Spinach Salad
(pictured) also uses those steamed-in-advance beets for delicious results.
How to save it:
Don't be scared, but you're going to need to pickle those bad boys. I promise it's easy to make Pickled Beets
. And our step-by-step guide
will hold your hand through the canning process.
Don't Miss: How to Pickle Anything
(No Canning Necessary)
If you have never roasted carrots before, drop everything and do it now. One bite and you'll never look at carrots the same way. I swear that my CSA carrots are the sweetest I've ever eaten, and those sugars concentrate and caramelize so beautifully when they hit a hot oven. This recipe
(pictured) features cardamom butter, but if you're not a fan of cardamom (or simply don't have it on hand), try chili powder and cumin
How to save it:
Here's my all-time favorite soup (really)-Curried Carrot Soup
. I make huge batches of it because it holds in the fridge for days and freezes beautifully. It gets better with age, so I like to make it over the weekend and enjoy it for lunch throughout the week. My daughter has been gobbling it up since she was 7 months old. She also chows down on these Coconut-Carrot Morning Glory Muffins
whenever I make them (luckily they freeze great as well).