June 26, 2022
Thanks to Everyone Who Attended the Now What!? Workshop
By Gia Yaccarino

The Now What!? Workshop was a hit! There was a great turn out both days and everyone had outstanding questions. We all learned something – myself included. If I had to decide on a theme for this year’s workshops, it would be “Rethinking what you think about vegetables.” We talked about substituting greens – if you don’t have spinach, try Bok choy instead in your quiche. Yes – I said Bok choy! And lettuce isn’t only for salads – Try Grilled Romaine (or radicchio or whatever head of lettuce you have). I grill mine on the stove in a cast iron skillet. Just cut that head of romaine in half, rinse & dry it. Then brush each side with a mixture of 1/3 cup each EVOO and balsamic vinegar and a couple minced cloves of garlic. I start grilling with the cut side down. Once both sides are done, turn off the heat, sprinkle with some parmesan and let it melt – then enjoy or freeze for later.

We shared our methods of finishing our share before the next pick up. One member shared how she makes a very flavorful Roasted Veggie Soup. She first roasts whatever vegetable are leftover at about 350 until they are soft and tender. Allow to cool and then puree them - that’s it! There is enough liquid from the watery vegetables like tomatoes or cucumbers that she doesn’t add any water - what a fabulous process! I can’t wait to give it a try.

Participants got to taste my Kohlrabi in Peanut Sauce recipe and Kale Stem Pesto. I think I might have prevented some kale stems from ending up in the compost pile. I promise I will get the recipes onto the website.

We also talked about some “tools of the trade”. A salad spinner changed my life. No longer was I “waiting” for the greens to “dry” in a large colander or on the counter spread out on towels (and using another towel to “pat” them dry) or cooking wet Swiss Chard leaves and ending up with a soggy mess. There were enough nods from other members that I know the experience was not unique to me.

I spoke a little about dehydrating -especially after members got to taste my various veggie chips. I have dehydrated cucumber, zucchini, beets, carrots, tomatoes, cantaloupe and apples – all of which were well received.

The best cookbook I would recommend to new or seasoned CSA members is From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by Madison Area Community Supported Agriculture Coalition. It is arranged alphabetically by produce and includes storage tips as well as recipes.

I want to thank everyone who attended. I had such a fantastic time and really enjoyed the great exchange of ideas!