We can't all cook all the time.

Meal planning is hard. Cooking dinner every night is hard. I don't always do it... I can't always do it. But meals don't have to be elaborate. Fully acknowledging my own imperfection when it comes to using every veggie in my fridge, please accept the following as a guide for storing, preparing, and simple cooking with vegetables from your CSA share or farmers' market haul.

Vegetable Tips & Inspiration.

Check out the boxes below for storage and preparation tips for all the vegetables grown at Open Woods Farm. I’ve also added some of my favorite recipes to help you get started with your easy vegetable cooking adventure!

Bowl of food.

The best advice I can give you: bowl of food. We eat bowl of food 4-5 nights a week, and I am especially grateful for it's simplicity after a long day in the field. No planning and no preparation. Bowl of food is a grain, a protein, vegetables, and spices/sauces. 

Grain: rice, barley, quinoa, kasha, pasta, oats, etc., etc. 

Protein: ground beef, ground pork, sausage, fried scrambled poached hard-boiled soft-boiled eggs, etc.

Vegetables: whatever you've got. Raw salad greens, raw salad turnips and radishes, roasted root veggies, tomatoes, cukes, etc. 

Cook your grain, cook your protein, cook any vegetable that may benefit from some heat. Put the grain in a bowl. Put the protein on top of the grain, then add the veggies. Top with any spices you like and a sauce like salad dressing, salsa, guacamole, yogurt... Make this every night with whatever you have. You'll use up your veggies. ​