Subscribing to a regular CSA box or produce box delivery can be a great way to support local farmers as well as get your eight servings a day of fresh fruit and vegetables. Here are some tips to help you use your share and make the most of it.
(These tips work for good produce sales regardless of how you get your surplus produce.)
Estimated reading time: 10 minutes
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Don’t have a green thumb or the space to grow your own fruits and veggies? No problem! There are lots of great sources for fresh produce: the grocery store, of course, but also the farmer’s market, Imperfect Foods, and the farmers themselves.
When you subscribe to a farm’s regular delivery, this is often called a CSA box subscription. You’re partnering with the farm, committing to buy their produce while they can count on a certain amount of capital every month or season to help run their business.
A CSA box subscription can be a great way to eat healthier on a budget.
Imperfect Foods Special: For a limited time, get $20 in free groceries when you give Imperfect Foods a try. They’ll give you $20 off your first order when you use my referral link.
Challenges
The benefit of a weekly produce or CSA box is huge. A huge collection of aromatic, diverse, farm fresh, seasonal produce, often organic, packed just for me? Sweet!
The challenge? A huge collection of aromatic, diverse, farm fresh, seasonal produce.
Sometimes huge is a problem. What in the world will I do with all this? There’s so much of it!
Sometimes diverse is a problem. I’ve met vegetables I’d never heard of previously! Parsnips, turnips, and rutabagas? Do people still eat those? And what in the world do I do with a pea tendril?
Sometime fresh is a problem. Since it’s not canned or frozen already, it needs to be used pretty quickly to maximize that freshness. The last thing you want is to waste all this beautiful fruit and veg.
Sometimes seasonal is a problem. Over several years of receiving a CSA box or produce box of some kind, I’ve realized that seasons are really different in the local growing world. The foods we buy in the store are not naturally available year round. The tomato season is not as long as the supermarket would have us believe, nor, thank heavens, is butternut squash season.
Over the years, I’ve developed some strategies to help us make the most of the CSA box as well as how to get kids to eat more vegetables.
FAQs
CSA stands for community-supported agriculture. Subscribers to a CSA are basically partnering with a local farmer. Their subscription fee provides some of the capital that the farmer needs to grow his crops. In exchange, the subscriber receives a weekly allotment of produce.
There are different payment plans and structures available. Some require that you pay upfront in one large sum. Others, like the ones I’ve seen in Southern California, operate year-round and allow for weekly or monthly payments.
Either way you’re investing in a local business, eating seasonally based on your locale, and hopefully enjoying lots of farm fresh produce.
One of the caveats of a CSA is that if it’s a poor year for the farmer due to weather, disease, pests, etc, well, then it’s a poor year for your CSA box.
When you subscribe to a CSA box, you’re working directly with the farmer. Imperfect Foods, on the other hand, acts as a go-between the farmer and the consumer, reclaiming surplus produce and foods that aren’t pretty enough to go to market. Both can help the individual farmer to recoup losses and keep going.
You can do a quick google search or head straight to Local Harvest which maintains a directory of CSA programs, U-pick farms, and farm stands.
Strategies to Avoid Waste
1. Divide and conquer.
Most CSA box deliveries are for a particular day of the week and you often get a sneak peak a few days prior. Some even allow for swaps if you know there’s an item you won’t use.
Sometimes there are last minute changes. Sometimes we’re just blown away by a ginormous squash or an abundance of fresh pluots. Sometimes something is missing. These things happen.
Bring in that box and dash to the cupboard for bags, baskets, and boxes to sort your produce haul.
- Use large, clear plastic boxes with lids to store the items that need to be refrigerated.
- Baskets are great for the items that can be stored in the pantry (onions, potatoes) or on the counter (summer fruit and tomatoes).
- Reuse grocery store plastic bags when you can for some items like lettuce, carrots, and beets.
- Or you can invest in some nice, reusable produce bags.
Divvy up the box right away so that you can store each item appropriately. Some fruits and vegetables are not good to be stored together. The off-gassing can make one ripen more quickly or give it an odd taste or texture.
The Waste-Free Kitchen Handbook offers great tips on food storage.
2. Use up the perishables right away.
In the early months of our CSA box experience I thought I’d just cook everything fresh the night of serving. I found this to be a lot of work and a little anxiety producing. I was nervous that I would lose our cash investment if the food went bad before I could get around to cooking it up. It just wasn’t very fun.
Now I know better. On the first day or two after we get our box, I focus on the extreme perishables. Arugula flowers need to be used right away. Sweet corn tastes best soon after it’s been picked.
Some things need to be consumed as soon as you possibly can. For instance, basil doesn’t keep well. I’ve tried a variety of methods including storing it on the counter in a glass of water. At my house it seems to wilt very quickly.
So, I use it up the night of our delivery, making an Herbed Compound Butter or Rustic Basil Sauce (a poor man’s pesto) if I don’t have a recipe that night that will use a ton of basil. These two items keep or freeze well and make great use of that fabulous flavor.
Consider which items will perish first in your box. This might depend on how ripe they are when they arrive at your house. Use those first.
Be sure to scroll down for 20+ recipes and tips to help you use your CSA box!
3. Chill out.
If you’ve got items that can be frozen, then prep them for the freezer. We’ve enjoyed summer corn and green beans in the middle of winter thanks to my blanching them and packaging them for the freezer in season.
And that avalanche of butternut squash? I made Homemade Butternut Squash Puree and froze it for future baking.
There’s a wealth of items that you can freeze to enjoy later. You can freeze vegetables for side dishes later and freeze fruits for baking or for smoothies.
- Zest the lemons and other citrus and store the zest and juice separately in the freezer. So much better than bottled!
- Chop and freeze fresh herbs for tasty goodness all year long.
- To make it easier to store and use berries and chopped fruits, be sure to quick freeze them before storing them in the plastic bags.
- Storing the fruit with sugar will extend its quality while frozen. But, if you’re going to use them with a few weeks, you should be fine.
For even more convenience, do a bulk batch of baking and bake up your surplus fruit, berries, and squash. Butternut Squash Brownies whenever I want? Yes, please! Cool and wrap well before freezing.
4. Can it.
Just as knitting and frugal living are seeing a new popularity, so is home preserving. The things that our grandmothers did second nature have almost become lost arts.
The Ball Blue Book is hugely instructive in learning how to do the things our grandmothers practiced every summer.
Our CSA box has brought the experience back to me. Over the years I’ve made pomegranate jelly, several types of jam (cherry, plum, apricot), and Homemade Dill Pickles.
I’ve had some hit and miss success. (Don’t even get me started on the mushy pickles.) But, overall, it’s been extremely satisfying to “put up” a variety of jams and jellies over the last year. I probably wouldn’t have done it if we didn’t have a CSA box.
5. Include it in your meal plan.
The first time I tried a CSA box, it stressed me out. A year later I gave it another shot and it stuck. It took some time to learn to work our meals around what was in the box as opposed to what I wanted to make. But, this is more reminiscent of how the Earth’s calendar really works.
It’s a good mental exercise to think according to the seasons. It tastes better, too.
Over the years our family has become more and more accustomed to eating seasonal foods. They’ve even come to tolerate butternut squash, and we’ve discovered some wonderful foods that we might not have ever tried.
I can’t wait to get more pea tendrils and leeks next spring. The kids now think fondly on brussels sprouts. And even hubby has remarked that he knows when the seasons are changing. He knew his taste buds were ready for apricots when that first batch came in the box.
We’ve seen much good fruit from a regular produce subscription. In more ways than one. The benefits totally outweigh the challenges of a CSA box.
Tell us what you think!
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CSA Box: Recipes and Tips
Vegetable Fried Rice
Vegetable Fried Rice is a quick and easy meal that you can make with just a handful of simple ingredients. It’s a great way to use leftover rice and veggies from your CSA box.
Vegetable Pasta Salad with Pesto
Looking for quick dinners that will bring comfort and nourishment without a lot of hassle? This meatless Vegetable Pesto Pasta is hearty without being heavy. Bonus: It comes together in minutes!
The Veggie Pesto Sandwich That's Perfect for Packing
Looking for lots of flavor at lunchtime? This Veggie Pesto Sandwich packs a punch, all while being meatless, portable, and budget-friendly.
Easy Vegetable Bolognese
This is an easy stovetop Vegetable Bolognese that is full of meat, eggplant, zucchini, and peppers. It’s delicious in a number of dishes and freezes well.
Roast Veggies for Rich Flavor & Freeze for Later
Roast vegetables in bulk and then freeze them in meal-sized packaging to use later. They’ll give rich flavor without a lot of fuss.
Creamy Vegetable Soup that's Vegan!
Homemade pureed soups can be a delicious and economical way to get enough vegetables in your diet. They are also a great way to use up leftover vegetables. This creamy vegetable soup is blended so it’s creamy without adding any cream!
Fajita Vegetables Recipe
Fajita vegetables, basic sauteed onions and peppers, add fiber and flavor to many dishes. Make a big batch of these fajita veggies to enjoy throughout the week in bowls, wraps, salads, and sandwiches.
Sausage Vegetable Frittata
Enjoy an easy, make-ahead egg dish full of flavor. This Sausage Vegetable Frittata is great for breakfast, lunch, or dinner, using up whatever veggies you've got left from the CSA box.
Grilled Vegetable Kabobs - Easy on the Summer Cook
Cook even your side dishes out of doors this summer with these tasty, quick-and-easy Grilled Vegetable Kabobs.
Grilled Vegetable Couscous Salad
Enjoy all the flavors of the season with this easy-to-prep, low-cook meal that’s perfect for those nights when you want something light yet nourishing. This Grilled Vegetable Couscous Salad is just the ticket.
Homemade Vegetable Chow Mein (Ready In 30 Mins!)
Have a hankering for Chinese take-out tonight? Mix up a batch of this Homemade Vegetable Chow Mein. You’ll enjoy a great dish ready in under 30 minutes and save some money, too!
How to Make Vegetable Broth in the Slow Cooker
Making homemade vegetable broth in the slow cooker is a simple and easy process. It’s cheap, too, as you can use up veggies that might be seeing the end of their days. Waste not, want not with homemade vegetable stock.
How to Roast Vegetables in the Oven [VIDEO]
Learn how to roast vegetables in the oven quickly and easily. The result is a tender, caramelized, delicious vegetable side dish perfect to serve in salads or alongside your favorite meat.
Mixed Grilled Vegetables
Mixed Grilled Vegetables take on a smoky, earthiness when cooked over an open flame. They are an easy and delicious accompaniment to grilled meats.
How to Freeze Vegetables, Fruits, and Herbs
Find a sale on a favorite veggie? Buy too much of something and worried it will go bad before you can use it? No problem. Learn to freeze vegetables, fruits, and herbs to extend your purchase.
How to Meal Prep Vegetables for the Whole Week
When you meal prep vegetables, you’re taking one more hurdle out of the evening race for dinner. Make things easy with prepped veggies.
Seasoned Beef and Vegetables
Seasoned ground beef and vegetables combine in a symphony of flavors, making a great topping for pasta or rice.
Roast Chicken and Vegetables
Roast Chicken and Vegetables take very little time to prepare. The resulting crispy skin, tender meat, and succulent vegetables are delicious.
How to Make an Easy Veggie Tray
Purchased vegetable trays are convenient, but they can be costly. Here’s all you need to create a super easy veggie tray and save money.
Egg Sandwiches with Vegetables ($1.05 each)
Go beyond the egg salad sandwich with this egg + salad sandwich. Hard cooked eggs, vinaigrette, and abundant veggies make a delicious and economical meal for Sandwich Night.
Shrimp Stir Fry with Vegetables
Enjoy a quick and easy supper packed with protein and good-for-you veggies. This Shrimp Stir Fry with Vegetables is absolutely delicious!
Zucchini and Sweet Potato Hash
Zucchini and Sweet Potato Hash is so delicious! Add some onion and chopped mushroom as aromatics, and you’ll be so pleased you’re eating healthfully!
Baked Zucchini Fritters
Fried zucchini is a treat to be sure, but Baked Zucchini Fritters are equally flavorful and so much more nutritious. Mix up a simple mixture of shredded zucchini, chopped green onion, beaten eggs, panko bread crumbs, and spices to form into patties and bake in the oven.
Chocolate Zucchini Cake (Made With a Cake Mix!)
Got zucchini? Add a cake mix, sour cream, oil, eggs, water, and chocolate chips and you’ve got this quick and easy Chocolate Zucchini Cake made with a cake mix and a great way to use up all those zucchini.
Chocolate Chip Zucchini Muffins
Got zucchini? Bake up these addicting Chocolate Chip Zucchini Muffins studded with nutrient-rich summer squash and sweet chocolate chips. You’ll have the perfect breakfast, snack, or dessert waiting for you.
This post was originally published July 16, 2012. It has been updated for content and clarity.
SG
Wow! You get avocados and citrus fruits from your CSA? I love mine, but in NYC, we get mostly local veg plus a few from FL during the winter. Lots of potatoes, onions, and root vegetables, some of which I had never seen or heard of before. Jerusalem artichokes anyone? 5.5 pounds of turnips in one bag? Rutabaga the size of a soccer ball? Celeriac? Kohlrabi? Good thing my CSA sends a detailed email the day before, with photos, explaining the veg and offering a few recipes.
I have gotten better about not wasting too much. Take it ALL out as soon as you get it home, and do veg triage. Use or cook that which is going to go off in a day or so. Sometimes I dry the fresh herbs, unable to use all of them quickly. Pesto can be made with all sorts of greens, not just basil. Last week’s pesto had kale and kohlrabi leaves, along with olive oil, parmesan, and walnuts. Pine nuts are too pricy here, so whatever other nuts I have on hand do the job quite well.
I consider pesto the highest and best use of kale and many other sturdy greens which are otherwise inedible, at least at my house.
I used the collard greens in a recipe I found online and substituted cut-up duck breasts for whatever southern meat specified that was not available at the moment.
We are a family of three, and the CSA bags are all the same size, so it must be easier for larger families to get through the abundance of produce. I have great freezer space, and have developed skills in freezing vegetables, but am not at the canning and pickling stage yet.
Encourage everyone who might be up to the challenge of getting about 10-15 pounds of veg a week to find a local CSA. I love the farmstands of the Hudson Valley, where I used to often at weekends. Having a CSA within easy walking distance, courtesy of The Lenox Hill Neighborhood House has been a blessing.
Love your blog!
Jessica Fisher
Thanks for the tips!
Maria
If you enjoy sweet dishes. Try cutting your butternut (acorn…) squash in half. Place on a cookie sheet with butter and brown sugar in the “well” and bake in a 350 oven for a few hours. (Depending on how big it is, I like mine nice and soft) My toddler loves it and he doesn’t mind that I only put half as much sugar on his.
Anne Deeb
I can’t wait to get my butternut squash each season once I found this recipe. It is delicious and a whole new way to enjoy butternut squash. http://whatscookingamerica.net/Vegetables/ButternutSquashGratin.htm
Kaitlin P
I’m a big fan of “Chico Bag”, having lived in Chico. They have recently introduced a line of “Produce Stand” reusable produce bags. I personally haven’t purchased the produce stand bags, but have been considering it. I own some of the larger grocery bags and have not been disappointed! Selling at $12 for three bags and offering three different types of bags for different types of produce. Not a bad deal when you consider all the benefits!
http://www.chicobag.com/product/produce-stand-repete-3pack
'Becca
Nice article! We have learned many similar lessons as CSA subscribers.
My family loves butternut squash, but when we got a winter CSA share last year we did begin to feel a bit tired of it! That’s when we thought of Butternut Squash Burritos. It’s also possible to substitute pureed squash for the pumpkin in Pumpkin Cornbread.
Rosemary
Frozen diced up butternut squash is great when roasted and added to a pasta dish!!! Its sweeter than carrots.
Lizzy
Here’s an idea for when butternut squash season comes around again: Make soup! I have never liked butternut squash, but when I made a butternut squash soup, I thought it was amazing. I can’t wait for them to be in season again so I can tried curried soup.
Jessica Fisher
Agreed. I have two new squash soup recipes that I really like. They also bake well into brownies and any recipe calling for pumpkin. I’m ready for squash season! Maybe. 😉
JoannaTopazT
You can freeze fresh basil. Yes, it will turn black if you just freeze it by itself, but I’ve chopped it up, put pieces in ice cube trays, filled them with water, and frozen. When ready to use, set however many cubes worth you think you need (it’s kind of an eyeball method…) out to thaw (preferably in a bowl!) and then shake the water off your herbs when the ice has melted. I’ve used basil from last summer to make zucchini basil muffins (recipe from Get Rich Slowly.org)
Shannon H
Take a look at this link for different produce bags
http://www.thekitchn.com/ditch-the-plastic-10-reusable-produce-bags-174099
Rachel
We aren’t doing a CSA share, but we’re thoroughly enjoying Bountiful Baskets here. Although the produce is not local, it does seem to be more seasonal and we love the variety we get every other week. Some things I do to manage the bounty are putting away the things I know will keep longer while using the highly perishable stuff first, making lots of fruit salads and green salads, making green smoothies to use up some of the kale and spinach, using fruit in raw overnight oatmeal, roasting squash while I already have the oven on and then using it in place of pumpkin for quick breads (none of us love squash here), and basically just eating more of all of it. I’ve noticed we are centering more of our meals around the fresh produce instead of grains or meats and I’m glad. We can’t afford the organic baskets right now, but I am very thankful to be able to offer my family lots of variety and volume of fresh produce.
Christine A
Love this post packed full of good information! I am especially interested in freezing tips for fruits & vegetables. Regarding reusable bags, I have had good luck with bags made to keep produce (and bread) good longer. Have you tried these? If so thoughts? If not, I dont remember the name of the brand off hand.
Christine A
Meant to finish the above with…”If not, I dont remember the brand off hand but can see if I still have the box.” 🙂
Jessica Fisher
I haven’t tried any of them since I’ve been hesitant to make the investment.
Christine A
Forever Bags by Gourmet Trends. I have had good luck with these. As long as the produce is completely dry when you put it in there. Lots of different sizes and different colors (breads in yellow, lettuce in green, etc). Hefty Fresh Extend is another brand out there – but they only have one size bag.
barbaraC
Google reuseable produce bags on Etsy for lots of options. I like these for trips to the Farmer’s Market and storing stuff in the fridge. I just wash in the washing machine after each use. I use the colored ones in the second link for certain dirty dozen foods only.
http://www.etsy.com/listing/62693361/combo-7-pack-reusablewashable-produce?ref=correlated_featured
http://www.etsy.com/listing/62693361/combo-7-pack-reusablewashable-produce?ref=correlated_featured
Krissa
I use the Debbie Myer green bags to store my produce in…they’re reusable 8-10 times (not sure if that’s what you’re looking for or if you meant reusable forever, reusable) and they keep the produce fresh for a long time!
Mindy
I have tried using bags over, using all cotton bags from upcycled sheets, and reusing produce bags from the grocery. I much prefer Mrs. Green’s bags because of their ability to keep your produce fresh longer than any of the above options.
nicoleandmaggie
I really like The Victory Garden Cookbook for things to do with large batches of veggies (especially if you don’t can!)