Springtime produce is bursting with color and flavor. CSAs and farm boxes are a wonderful way to enjoy seasonal fruits and vegetables and directly support local farmers.

I picked up a box of produce from Community Roots Farm, a local farming project focused on inclusivity, community connection, seed sovereignty, and land-based education.

Community Roots Farm is currently working towards their goal of opening The Plant Lab, a space for empowering the next generation through educational programming and community learning. You can support their efforts by visiting communityrootsfarm.org to learn more.

In the Box

• Beets
• Crookneck squash
• Garlic chives
• Basil
• Swiss chard
• Zucchini
• Pattypan squash
• Leeks

I harvested a few items from my home garden to add to the mix, including peppers, herbs, and edible flowers. Spring flavors are bitter, bright, and fresh—a transition from rich, warm winter recipes. When bringing produce home from the local market, I like to break down the items that need special storage.

Taking a few minutes to store your produce properly will keep it fresh much longer to ensure you can use it all. First, I separate greens from stems and roots to keep both parts fresh. I like to remove the chard greens from their stems and store the greens in a lightly dampened towel in a container in the fridge. I prefer to pre-chop and store the stems in an airtight container in the fridge so that they are ready for me to throw into a soup or stir-fry. Similarly, I cut the beetroots away from the greens and store them separately in the fridge. For herbs with stems, I keep them in jars with a little water, like flowers.

Leeks are sometimes difficult to clean, so it’s important to wash them properly before using. My favorite method is to slice the roots into 1⁄4-inch discs since that’s how I usually cook them. Then I soak them in water for a few minutes, agitate them to remove dirt between the layers, and rinse well.

The next step to using the items in my box is to check what I have in my fridge, pantry, and freezer so that I know what I might need from the store. Then it’s time to cook! Check out these recipes for inspiration, and remember that cooking is a chance to be creative and enjoy time with yourself and others through the simplest activity: sharing a meal.

Ready to cook?

Beet Risotto with Fresh Herb Salad »

Spring Pesto Pizza »

Beet Aguachile »

Creamy Polenta with Roasted Spring Vegetables »

Originally published in issue 77.