Help! My CSA box is taking over my fridge!


Since I’ve been gone skiing so many weekends, I’m not going through my CSA box as quickly as I used to, and I need fun, new recipes to use up some veggies I have sitting in my fridge!  In the comments, please post recipes!  I want to use up:

-bok choy

-rainbow chard

-green garlic

-okame spinach

I have one small sweet potato and three small red potatoes too.  HELP!


4 thoughts on “Help! My CSA box is taking over my fridge!

  1. My garden has been producing more chard and spinach than I can keep up with. I made a big batch of pesto last week with a big harvest’s worth, and stuck half in the freezer. I’m planning to use more chard this weekend to make some sort of leek and chard tart or quiche. Maybe I’ll make a post about it.

  2. It seems like cooking spinach (or chard) a bit and then freezing it would work. I recommend my warm spinach salad recipe if you’re in a bacony mood. Also, a huge stir fry or curry is usually a good way to use up a bunch of veggies.

  3. Wow! look at all that warm weather bounty! You can make a delicious frittata with the spinach/chard and sweet potato. If you have a cast iron pan it works best, or a sauté pan that can go in the oven. I would half the recipe for just 2 people.
    This recipe is from The Sprouted Kitchen (I don’t really understand why it’s called that) by Sara Forte, which is amazing and my new favorite.

    8 eggs
    1/2 c milk
    S & P
    2 small sweet potatoes
    1 T coconut or olive oil
    1 tsp cumin
    1 T fresh thyme
    2 green onions (or regular onions and some garlic)
    2 cups spinach
    1/3 c goat cheese (good with cream cheese too)
    Chopped cilantro, for garnish

    Preheat oven to 450.

    Whisk eggs, milk, and S & P, set aside.

    Peel and cut sweet potatoes into small cubes. Warm oil in pan. Add potatoes (and regular onions if using) and toss to coat with oil. Sprinkle cumin, thyme, and salt, stir, and sauté till potatoes are done, about 10 minutes. Sprinkle with green onions (if using) followed by spinach. Let spinach wilt for a minute, using a lid if needed. Turn heat off, whisk eggs last time, and pour over potatoes and spinach. Break up cheese and sprinkle over top. Put pan in oven and bake till set, about 10 minutes, less if halving recipe. Garnish with cilantro and hot sauce. Yum!

    That garlic you can use like normal, and if you leave it on the counter it will eventually dry like store garlic.

    I tried Brianna’s Indian curry with my chard and spinach I had to use, and it was really good! I used chickpeas instead of the paneer, and added dried cumin, coriander, and tumeric.

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