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Suffering from CSA overflow? What to do with your excess veggie bounty

Jill Blakeway YinOva Summer Borscht Recipe
Jill Blakeway's Summer Borscht Recipe: it helps make use of all those beets and has health benefits in Chinese Medicine

When you’re an environmentally conscious CSA member and a generally healthy person, there’s nothing worse than throwing away fresh, local produce that’s turned to mush in your refrigerator. But let’s be honest: Sometimes it’s nearly impossible to eat all of those veggies before they go bad.

One of the best ways to beat the clock (and the guilt)? Blend what you’ve got into a juice or a soup, which can virtuously store in the freezer for fall.

Or have easy, delicious recipes on hand that use the ingredients you’re picking up each week. Check out the NRDC’s Simple Steps to see what’s in season or the very cool Seasonal Ingredient Map on, which also shows what’s in season each month, then links directly to recipes for each peak-of-harvest item.

Our healthy suggestions for produce you’re likely picking up this week:

Kale: An easy, healthy green drink from Jeanette Bronee, a top New York City nutritionist, an addictive Marinated Kale and Sesame Salad from BluePrint Cleanse

Raspberries: Fresh Spiced Citrus Raspberry Sauce (a thick gorgeous puree for desserts or, hey, on toast with almond butter!) from Healthy, Happy Life

Spicy raspberry sauce
What?! The raspberries are on vegan ice cream, there's no added sugar, AND it's a good way to use your CSA load

Peas: Quinoa salad with sugar snap peas from Food & Wine or try it with freekah, a grain that’s high in protein and low in gluten

Beets: Summer Borscht with yogurt from YinOva clinical director and acupucturist Jill Blakeway, who says beets are considered a blood tonic and benefit the heart and liver in Chinese medicine
Of course, if you’re still having trouble finishing everything, it’s always nice to share your produce with people at work. Put it right where the cake and cookies normally go.