This is an indispensable tool to help you efficiently wash and spin dry your abundant salad greens. Also a great way to store your clean, dry greens for several days in the fridge.
Bags are essential to store, organize, and preserve the freshness of vegetables. Placing vegetables in bags will prevent drying out and wilting in the fridge. It's important to separate the greens from the roots as the greens will continue to extract water from roots and they'll loose their crunch. Try reusable mesh produce bags, or just plain old plastic bags that you can rinse out and reuse. Ziploc bags are essential for storing prepped vegetables, or freezing portions for later use.
GLASS CONTAINERS W/ LIDS
Large glass bowls or containers are great for storing a large amount of prepped vegetables, or dinner leftovers, great for prepping meals ahead. Mason jars (recommend wide mouth) have unlimited possibilities, a great storage tool for meal prep in addition to making salad dressings, and storing vegetables.
SHARP CHEF'S KNIFE & PARING KNIFE
Good, sharp knives make all the difference in the kitchen. Although they can be expensive, high quality knives are worth the investment and will greatly improve your cooking experience. Make sure you keep your knives sharp! You're more likely to cut yourself with a dull knife. It requires more force to cut through the food, which can cause you to loose control.
An indispensable tool for chopping all those vegetables.
Whether you choose cast iron or carbon steel, a high quality skillet is an essential kitchen tool. These two options are great alternatives to "non-stick" pans, since they really are non-stick once they're seasoned. Follow the care instructions and oil the pan after cleaning it. A high quality skillet is a great investment that can last a lifetime.
LARGE STOCK POT
A stock pot is not only important for soups and stews, but it's also used to make vegetable stock with your unused vegetables and scraps.
ROASTING PAN & BAKING SHEETS
Roasting vegetables is an easy strategy for preparing a lot of different vegetables quickly with delicious results. You can even freeze items after roasting!
An immersion blender is much easier to use and clean then a regular blender, plus, it takes up less space in the kitchen. It's perfect for pureeing soups right in the pot, for making a smooth fresh tomato sauce, and for pureeing fall veggies, like squash and potatoes- just add butter, salt, and pepper!
This type of peeler will change the way you think about peeling. Once you get the hang of it, you'll want to use it all the time. It's especially helpful for peeling winter squash, beets, or other hard to peel vegetables, plus you can use it to make super thin slices or carrots, radishes, or cucumber for a salad or small batch of quick pickles.
While a box grater can sometimes do the trick, a microplane really is the best when it comes to grating citrus zest, ginger, and hard cheeses. It's easy to use, easy to clean, and nice and sharp!
RICE COOKER, SLOW COOKER, or INSTA POT
Helpful on busy days to assemble a home cooked meal in a hurry. Great for soups, stews, stocks, chili, braised meats, and more! Slow cookers are inexpensive, economical to use and they're great for making the most of less expensive meat cuts and vegetable trimmings. They offer a healthier method of cooking and require the minimum amount of effort.
SPLURGE ITEM: FOOD PROCESSOR
Now this is the highest ticket item on the list and may not be something you invest in your first year, but over time most of our CSA members wind up getting one. They use it for making salsa, pesto, pizza dough, and pureeing items like soups and sauces. It’s even a great tool for shredding carrots, beets, or cauliflower “rice.”