It’s CSA time! Today was the first day of our community supported agriculture box, and it was full! This is the second year we’ve participated in the program through Untiedt’s Vegetable Farm.

We learned a lot last year about how to use up our sometimes overflowing bounty of goods, especially when our own tomato and pepper plants started producing, so I’m hoping this year will be a little easier. Plus, each week, the farm sends out an email with recipes and usage suggestions–super helpful!

My goal here is to (figuratively) share what we receive and how we used everything. So let’s go!

First, the low-hanging fruit: maple syrup, raspberry jam and honey. These are so easy to use and store–enough said.

Zucchini and summer squash I lump these together because I did the same thing with them: cut them into rounds along with some small tomatoes, layer them standing on their sides in a small baking dish, sprinkled with Parmesan cheese, salt and pepper and baked at 375°F. for about 20 minutes. A big thanks goes out to my Parisian friend Catherine for this simple but incredibly tasty preparation.

Rhubarb This is one of my favorite limited-time summer foods. Typically, I’d cut it up, combine it with strawberries and a little brown sugar and cook it over medium-low heat until softened. You can mash it up a little or give it a whirl with a hand blender, but I like it chunky and stir it into yogurt. Crunched for time, I had to fall back to Plan B this year by cutting it up and freezing it.

Fresh herbs I feel really bad about these little guys. We headed out of town for the weekend and, with the rainless skies, the cilantro and parsley didn’t have a chance. RIP. Somehow, the brave dill lived to season roasted potatoes. You win some, you lose some.

Lettuce and romaine One word: salads. One of my favorites is a chopped salad with greens, blueberries, dried cherries, crumbled goat cheese and toasted walnuts, all tossed with a simple vinaigrette. Yum. That one competed neck and neck with another favorite in my lunch all week: greens, tomatoes, cucumbers, fresh mozzarella, hard boiled eggs, basil and a light vinaigrette.

Asparagus Fill a sauté pan with a little bit of water, add the asparagus and cook just until it starts to turn bright green. Sprinkle with salt and serve.

Cucumbers and grape tomatoes Most of the tomatoes were eaten like candy, with the remainder being added to salads, along with sliced cucumbers.

Week 1 and done! Somehow we made it through. Bon appétit until next week.