Eating clean and green is not easy—don’t let anybody fool you!—but there are things that you can do to simplify. After we picked up our first CSA box, I went straight to work. Cleaning, peeling, and cutting oh my! I made it fun, put on my favourite playlist, and got moral support from my husband. An hour or so later and I had gone from farm to fridge.
run your carrots under cold water. cut off ends. use a vegetable peeler to peel off skin. rinse under cold water once more. cut carrots in half length-wise. then, cut in half width-wise twice. this will give you pieces perfect for snacking, salads, or stir fry.
red leaf lettuce
break off each leaf. rinse thoroughly. cut into bite-sized pieces.
rinse thoroughly. cut into large or bite-sized pieces. (large to saute later or bite-sized for raw kale salad.)
i leave my tomatoes alone until i am ready to eat them. they are too juicy to mess with.
peel and cut into quarters.
garlic is tricky. i peeled mine and cut into halves. however, it smelled up our fridge like no other. i’ve triple-bagged the garlic and it’s alright now. next time, i will perhaps simply remove outer skin but leave inner skin intact until cook time.
rinse thoroughly. cut off ends. cut radishes into slices perfect for snacking or salad topping.
yellow + green squash
rinse thoroughly. cut squash into thick slices. then, cut slices into quarters. my favourite way to prepare squash is in a light olive oil or coconut oil stir fry. i’ve found that these quarters cook through perfectly.
rinse beans thoroughly. cut off ends. then, cut beans in half. makes a good snack or easy to throw into a stir fry or boil.
It was a little bit of a time sink upfront, but it has made snacking and meal prep so much healthier + simpler all week. This will become a new part of my weekend routine. So worth it!