Before we dive in, do you know about CSAs? Community Supported Agriculture shares are popular around the country: individuals can purchase a “share” of the farm and in return they get a box of weekly produce. Each week there are different kinds of vegetables and fruits (sometimes also eggs or cheese) in unpredictable quantities, presenting a unique culinary challenge.
One week there might be a pound of kale and three pounds of red potatoes with a bundle of scallions and fresh herbs. The next week there might be Japanese eggplant with mustard greens and napa cabbage. I look at it as an opportunity to try new things and enjoy the healthiest, freshest produce in the city.
CSAs aren’t just an efficient way to purchase local food, but they’re also a wonderful way to support your local farmers. By paying upfront before the season begins — often a financially difficult time of year for growers — you help farmers afford the seeds and supplies they need for the summer. In exchange, you receive amazing produce at a more affordable rate than farmer’s markets and grocery stores. What could be better than that?
This summer, let your CSA share guide you in the kitchen. To get you started, I’ve curated a list of vegetable-forward dishes to help you strategize from the first greens of summer to the tomato and zucchini bounties of July, to the long-awaited eggplants and root vegetables of late summer and early fall.
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Early Summer
Scallion Pancakes with Ginger Chili Dipping Sauce
Scallion and Dill Cream Cheese from Ina Garten
Green Shakshuka from The Healthy Maven
Grilled Romaine with Lemon Tahini Dressing from Served From Scratch
Green Goddess Hummus by Cookie and Kate
Spinach and Cheese Bourekas
(This recipe is great because you can substitute the package of frozen spinach with 8 cups of your choice of hearty leafy greens, like kale, mustard greens, collard greens, or spinach.)
Quinoa, Peas and Mint Tabbouleh by Michael Solomonov and Steven Cook
Pickled Garlic Scapes from Serious Eats
Summer Pesto and Gruyere Stuffed Challah
Mid Summer
Israeli Salad Gazpacho by What Jew Wanna Eat
Roasted Carrots with Tahini, Mint, and Pistachios
Sour Pickles from The Nourished Kitchen
Israeli Couscous with Feta Mint Zucchini Noodles from Inspiralized
Zucchini Noodle Salad with Parsley Pistachio Pesto from The Kitchn
Watermelon Steak topped with Chickpea and Feta Salad
Kohlrabi Latkes from Fifth Cow Farm
Concia: Roman Jewish Fried Zucchini
Bazargan: Syrian Tabbouleh Salad
Late Summer/Early Fall – Peak of the Season
Fresh Mozzarella, Mushroom and Eggplant Shakshuka from May I Have That Recipe?
Michael Solomonov’s Baba Ghanoush from Soom Foods
Purple Cabbage and Fennel Sauerkraut
Leek Spanikopita by Martha Stewart
Beet pickled Eggs from Bon Appetit
Turnips with Date Molasses Syrup from Claudia Roden via Taste of Diaspora
Mujaderra Stuffed Kabocha Squash
