As the leaves start to change and the air turns crisp, the bountiful harvest season is upon us. And for those lucky enough to be part of a community-supported agriculture (CSA) service, like Thornappple CSA, this time of year brings an exciting array of seasonal produce to explore.
Embracing the Zucchini Apocalypse
Now, I don’t know about you, but every summer I find myself in the throes of what I like to call the “zucchini apocalypse.” You know the drill – your garden (or CSA box) is overflowing with these prolific green giants, and you’re desperate to find new and creative ways to use them up before they take over your kitchen.
As the wise folks at Garden City Harvest advise, the key to surviving the zucchini onslaught is to get creative with your recipes. One of my personal go-to’s is a simple yet delicious zucchini pasta salad.
The beauty of this dish is that it allows you to showcase the natural sweetness and crunch of the zucchini, without drowning it in heavy sauces or toppings. All you need is a few basic ingredients – some olive oil, garlic, salt, and pepper – to let the star of the show shine. And if you’re feeling adventurous, you can even add in some julienned carrots or scallions for extra color and flavor.
But the zucchini apocalypse isn’t the only seasonal bounty we CSA members have to contend with. As the weather turns colder and the days grow shorter, a whole new world of root vegetables and winter squashes opens up to us.
Embracing the Humble Rutabaga
Now, I’ll admit, the humble rutabaga (or “Swede,” as they’re known in some parts of the world) isn’t exactly the most glamorous of the winter veggies. But as the folks at GUTSy Performance Nutrition point out, these unassuming tubers are packed with all sorts of nutritional benefits – from liver-supporting glucosinolates to gut-healing butyrate.
And when you combine rutabagas with the earthy richness of mushrooms, the brightness of fresh sage, and the crunch of toasted hazelnuts, you’ve got a truly comforting and nourishing dish on your hands. I love to serve this creamy rutabaga mash as a side, or even as a meatless main course when paired with a hearty lentil stew or some sautéed tempeh.
But the seasonal produce bounty doesn’t stop there. As we move into the colder months, our CSA boxes are sure to be filled with an abundance of other winter treasures – from crisp apples and pears to fragrant citrus and spicy winter greens.
Unlocking the Potential of Seasonal Produce
One of the things I love most about being part of a CSA is the opportunity to experiment with new-to-me ingredients and flavor combinations. Instead of sticking to the same old recipes, I find myself constantly inspired to try new things and push the boundaries of my culinary comfort zone.
Take, for example, my recent discovery of the wonders of tart cherries. As nutrition consultant Lauren Rudersdorf suggests, these little ruby-red gems add a burst of sweet-tart flavor to all sorts of dishes – from homemade snack bars to elevated grain salads. And don’t even get me started on the magic that happens when you pair them with a square of dark chocolate for a quick and satisfying dessert.
Another one of my new favorite seasonal ingredients? Aromatic spices like cumin, coriander, and fennel. As Lauren points out, these warming spices can be incredibly helpful for supporting healthy digestion – a boon for those of us who may have struggled with tummy troubles in the past. And a simple cup of homemade cumin-coriander-fennel tea can be a game-changer when it comes to soothing an upset stomach or boosting overall gut health.
Of course, no discussion of seasonal produce would be complete without a nod to the humble-yet-mighty hazelnut. As a native of the Pacific Northwest, I’m lucky to have access to some of the best hazelnuts in the world, grown right here in the Willamette Valley. And let me tell you, there’s nothing quite like the rich, buttery flavor of a freshly roasted hazelnut to elevate a simple salad or grain bowl.
Embracing the Imperfections of Seasonal Eating
But as much as I love the thrill of discovering new seasonal ingredients and recipes, I’ll admit that the transition to eating with the rhythms of nature isn’t always an easy one. There are times when I find myself longing for the convenience and predictability of year-round produce, or feeling frustrated when my favorite CSA veggie is no longer in season.
And that’s where I’ve found the importance of embracing the imperfections of seasonal eating. As the team at GUTSy Performance Nutrition reminds us, the beauty of cooking with the seasons is that it encourages us to be more adaptable and intuitive in the kitchen. Instead of rigidly sticking to a recipe, we’re challenged to take a more improvisational approach, using what’s available and adjusting flavors and textures to suit our own tastes and needs.
It’s a lesson I’m constantly relearning, whether I’m faced with a surplus of zucchini or struggling to find the perfect winter vegetable to highlight in a dish. And you know what? The results are often far more delicious and satisfying than anything I could have planned.
Cultivating Culinary Joy in the Kitchen
At the end of the day, that’s what seasonal eating is all about for me – cultivating a sense of joy and creativity in the kitchen. Instead of seeing the ebb and flow of seasonal produce as a burden, I try to embrace it as an opportunity to explore new flavors, experiment with different techniques, and ultimately, nourish both my body and my soul.
Because let’s be real – when you’ve got access to the freshest, most flavorful produce around, courtesy of your trusty CSA, the possibilities are endless. Whether you’re whipping up a simple zucchini pasta salad or diving into the rich, earthy depths of a rutabaga mash, the secret ingredient is always the same: a healthy dose of curiosity, playfulness, and the willingness to let the seasons guide you.
So, my fellow CSA members, I encourage you to embrace the bounty of the harvest season with open arms (and an extra-large pot for all that zucchini). Who knows what delicious discoveries await when you unlock the potential of the produce in your CSA box?
