I participate in a community supported agriculture program, or CSA for short. It’s a weekly parcel of produce from nearby farms. Most of it is organic.
I love being a part of a CSA. The fruits and vegetables are fresh and delicious and I get a warm fuzzy feeling from supporting small businesses and farmers. But the best part about subscribing to a CSA is the surprise of what will appear in your weekly box of seasonal goodies.
My CSA program started in May, and throughout the weeks, I’ve gotten fragrant garlic scapes, delicate lettuces, crunchy cabbage, and the most flavorful, tiny strawberries I’ve ever eaten. It’s awesome watching the progression of the growing season through my weekly produce share, except for one thing.
The kale. It won’t stop coming. It is the only thing that has made the CSA cut every week, a curly, leafy invader that just won’t quit. I’ve had 13 straight weeks of kale bunches, and frankly, I’m sick of it. I’ve made Baked Eggs with Sausage and Kale for breakfast. I’ve made Roughed Up Kale Salad for dinner. I’ve snacked on crispy kale chips. But damn, it’s a lot of greenery, especially from a vegetable that up until 2 years ago could only be found state-side in overly-salted canned Italian soups.
Luckily, I won’t drown in this never ending sea of kale because I know how to make vegetables taste good. It’s a simple trick, and one that’s easy to master. It’s so easy that you may already know it and not even realize it.
So what’s the magic trick for making vegetables delicious? It’s salt, pepper, and olive oil. That’s it. Every fresh vegetable is elevated by that threesome. You can roast, saute, steam, and in some cases, even eat veggies raw if you just add olive oil, salt and pepper. It’s the lazy cook’s dream come true!
When you want to up the ante, saute some chopped onions and minced garlic in your olive oil until just golden. The flavor will infuse the oil, and when it coats your vegetables, they’ll be saturated with flavor. Squeeze the juice of a lemon over the top of your veg to add freshness and a hint of acidity. Sprinkle on something crunchy, like toasted nuts, seeds, or breadcrumbs to add another layer of flavor and texture.
That’s exactly how I cooked this warm kale and kohlrabi salad, a tasty and easy way to get through one more bunch of CSA kale. If I get it again next week, I’ll start with my basic threesome of salt, pepper, and olive oil and go from there, building flavors and textures into something delicious.
I’ve become a bit obsessed with photographing the contents of my weekly CSA. Follow me on Instagram to see what’s arrived. And tell me, what’s your favorite way to prepare fresh vegetables?