Tomorrow: Learn What the Hell to Do with the Dregs of That CSA Box

Turnips? Really?

Anyone who has ever bought a CSA box knows the feeling. Within a few days of the box's arrival, after burning through the spring onions, mixed greens, and fresh favas in a season-struck frenzy, you're looking at three pounds of beets. A few salads with walnuts and goat cheese treat you well enough, but eventually, you need to expand your repertoire ― at least enough to get through the other two pounds.

Tomorrow, Hands On Gourmet presents “CSA: Out of the Box,” a workshop designed to encourage a creative approach to cooking with seasonal produce ― while supporting local producers. The produce for this class will come courtesy of Eatwell Farm, the Dixon-based purveyor of spinach, tomatoes, strawberries, eggs, and other delights. Eatwell's own Nigel Walker will be in attendance to talk about the farm's history and mission. A skilled chef will lead participants through the creation of a four-course meal. If you can spare $75 ― nearly half the cost of a four-box subscription (with eggs) to Eatwell's CSA ― to get chummy with your chives, saddle up.

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