After we dumped the celery, we arrived home with one of the best CSA bounties we’ve had yet. The week’s share included fingerling potatoes, basil, sweet corn, tomatoes, a pepper, romaine lettuce, cucumbers, onions, and peaches.

Since the beginning of CSA season, we washed an cut all the veggies the day we got them to make storing and cooking easier. But a few weeks ago, we decided that it was best to cook as much as we could that day, too. That way, we’d have lunches to bring to work everyday and (in my case) wouldn’t have to stress about finding time to cook the veggies later in the week. (For a few weeks, I couldn’t escape the mental burden of having veggies in my fridge that needed to be cooked, but couldn’t carve out the time to do so.)

So last Tuesday, we set out to use as many veggies as we could in one cooking session. We made horseradish and chive potato salad. We used this fantastic Epicurious recipe to make capellini with sweet corn, basil, tomatoes, and sugar snap peas. Later in the week, we turned the lettuce and tomatoes into a simple salad, and used the sliced cucumbers for sandwiches with smoked salmon and cream cheese. Mmm…