We came across this great piece in the NYTimes and just had to share it with you. It’s chock full of great information for how to keep that summer produce alive and well. We had some major lightbulb moments and know you will too
Keep reading, this is seriously good stuff.
What should be a beautiful and inspiring sight — your kitchen, overflowing with seasonal produce — is sometimes an intimidating tableau of anxiety. The knobbly piles and dirt-caked bunches are overwhelming. Already the peak-ripe multicolored peppers are developing soft spots; the chard is wilting and the race is on.
“People often feel overwhelmed in the kitchen, and when all this produce suddenly arrives, they panic,” said Ronna Welsh, a chef in Brooklyn who teaches workshops on, among other topics, produce management.
Vegetable anxiety can strike anyone at this time of year: C.S.A. subscribers, compulsive farm-stand stoppers and even vegetarians. “All this produce arrives with a deadline,” said Benjamin Elwood, a lawyer in St. Paul. “It’s like when a DVD comes from Netflix. You feel like you have to watch the movie ASAP in order to get your money’s worth, but the pressure makes you not want to watch it.”