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Here’s the answer to the question we’ve all been asking…
“What DID Chef Todd do with his first Produce Box?” The previous video showed how I get Easy Healthy Recipes Left On My Doorstep. I don’t want any of these beautiful ingredients to spoil or lose their nutritional value, so it’s time for some meal planning.
The weekly produce box supports local community farmers and brings wholesome, nutritious ingredients to my front door every week.
I look at the produce box like a toy chest and a puzzle challenge. There are so many new ingredients to play, learn, and experiment with. At the same time, it’s important to put all the fresh ingredients to use as quickly as possible, before they begin to degrade. Finding the freshest ingredients is just part of the battle, you have to know how to store them correctly AND apply the correct cooking method to retain the color, texture and nutrition. I share all these tips in my FREE webinar, How To Cook Fresh In 5 Simple Steps.
This is where the mastery of basic cooking methods and meal planning can actually SAVE money on your food budget while enjoying BETTER QUALITY ingredients to improve your health and well-being. Rather than search for a recipe for each of the ingredients that were delivered, which would take hours, the understanding of HOW cooking works enables me to improvise recipes based on the wholesome food I’ve just been given.
What would YOU have made from the ingredients I received?
I’d love to hear your inspirations in a comment below:
Starting TODAY, you can cook healthier, better tasting food and STILL save money. Click the banner below for more details:
I finally joined a CSA this year and yes, it is fun coming up with meals that incorporate things like kohlrabi, golden beets and bok choy! Our CSA also has free u-pick items like swiss chard and fresh herbs.
A lot of the box contents just goes to snacking. Things like beet and carrot greens that might not make it into a meal plan go into the juicer for drinking or including in the liquid for fresh pasta.
I’ve wanted to join a CSA for a while now, pretty much since I discovered Web Cooking Classes a few years ago and the method light bulb turned on, but I never seemed to have the lump sum required to pay for it. From now on I’m going to be sure the CSA is in the savings plan – the benefits are all you mention and more. Besides eating a healthier chemical free and more varied diet, plus supporting the community, I get a chance to educate my 10 year old daughter about where food comes from and the methods used to produce it. I can already see in her she is making far healthier choices in her snacking behavior and choosing fresh over packaged foods. She is even starting to question what type of environment our protein products come from.
Many thanks again chef for your untiring efforts and the inspiration you provide to all of us!
Hey Dave!
The greatest thing to come out of that CSA box is how it’s affected your daughter and the life lessons she’ll learn from it. I’m so glad that my efforts have helped to improve your overall food-lifestyle. Thank you for taking the time to write such a kind comment.
Very cool, Chef Todd! Very creative! I probably would’ve sauteed the cabbage and squash in olive oil and butter and dressed it with a fancy vinegar. I love roasted veggies and probably would have roasted the daikon and potatoes with olive oil, garlic, and other herbs. The softer berries would go into strawberry soup; the better ones served just with farm fresh cream and maybe some mint or lemon balm from our garden. They just became available this weekend, and we’re enjoying them! Hope to see more of these videos. Take care, Kathy
Hi Kathy!
I love the idea of Strawberry Soup! I’ll have to try that. It sounds like you’d make good use of the mystery box. That’s only because you’re thinking like a chef. You look at ingredients and wonder what could be made from them instead of reading a recipe and thinking what ingredients you need to buy. It’s a BIG difference in thought.
Chef!!!!! That video was so cool! The daikon would have tripped me up for sure and I never know what to do with squash. The fresh coleslaw idea was incredible. Can I get a recipe for that?
Hey Toby: I have a confession to make. The daikon was a head-scratcher for me too at first. And squash can get boring if you don’t change up its preparation for sure. So both of those led me to the coleslaw idea. As for a recipe, I don’t really believe in them 🙂 But I can show you the procedure for doing that and lots of other things too on my FREE webinar. Click Here to register and you get to choose a session that works best for you to attend. Please let me know what you think!
Thanks Chef! I registered for the webinar so I can figure out what to do with seasonal produce too! Appreciate all the video cooking lessons you give. Keep em coming!
Thanks Warren. Make sure and let me know what you think of the webinar after attending. Cheers!
I have been a CSA member for years and have always enjoyed the “mystery” of what each week’s box will bring. But I do have to admit that this is also scary. I worry about getting stuff I won’t want to eat, not knowing what to do with it and having some of it go bad before I can use it.
Hillary – thanks for the comment. What you describe is a common issue and one I address DIRECTLY in my free webinar. You can register here for free and choose a date to attend that fits your schedule. It will give you a look inside my fool-proof process for cooking with fresh ingredients and creating unique meals everyday! I can’t wait to hear what you think of it after you attend 🙂