How To Cook 12 Pounds of Vegetables?

How To Cook 12 Pounds of Vegetables?

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Last week my friend told me I could pick up her CSA share, since she was out of town—”take two shares,” she said, explaining that she hadn’t picked up in weeks and so was owed several weeks worth of food. Not belonging to a CSA myself, I was unprepared for the motherload that was a late August CSA share. Zucchini, corn, cucumbers, carrots, beets, potatoes, watermelon, canteloupe, soooo many kinds of greens, tomatoes and eggplant. Lots of them. 12 pounds worth of them. While I was in no rush to cook up the root vegetables, the other produce needed to be cooked now. Right now. So here’s how I dealt:

Chocolate-Zucchini Muffins (non mini, no frosting, not great).

Chocolate-Zucchini Cake with Cream Cheese Icing: determined to find a chocolate-zucchini recipe that works, I baked on. Found this one from the Chocolate & Zucchini blogger. It worked, nicely.

Zucchini-Corn Fritters served with a gigantic salad of lemon vinaigrette dressed baby greens

A gigantic salad with raw corn shaved off the cob,  tomatoes, cucumbers and oil-packed tuna…AMAZING!!!

Baba Ghanouj sans lemon juice and parsley because I forgot. It wasn’t missed. I’ve never seen two eggplants be consumed so quickly.

Greek salad with watermelon, tomatoes, cucumbers and feta. This. was SO. good.  And I don’t even really like watermelon.

Braised greens. An easy way to wilt down and eat an insurmountable amount of greens.

So there you go. What have you been doing with the bounty of late summer produce?

chocolate zucchini cake
Loaded salad 229x300
When vegetables are super fresh, they taste very very good.
Rosted eggplants
Bab ghanouj begins with roasted eggplants.

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