a CSA journal: cooking and eating farm fresh, seasonal & organic

Pantry Staples

Pantry Staples

Pantry staples. They’re going to help you utilize your CSA to the fullest. Here are my recommendations for basics you’ll want to have on hand:

  • Extra Virgin Olive Oil – for sauteing, drizzling and dressings
  • Cooking Oil – coconut oil, or a neutral oil such as grapeseed or avocado oil for high heat cooking
  • Vinegar  – red wine and apple cider at a minimum are in constant rotation in my house. I like having a variety on hand.
  • Dried Beans – lentils are quick cooking
  • Canned Beans – chick peas and white beans are my favorites, also black bean, red kidney beans
  • Nuts and seeds –  Your preference. I  use almonds, walnuts, and pumpkin seeds in pestos, sautés,  veggie bowls and salads
  • Canned Tomatoes
  • Pasta  – traditional, wheat or gluten free
  • Grains – quinoa, brown rice
  • Soy Sauce or Tamari
  • Hot Sauce
  • Kosher Salt, Sea Salt, Black Pepper and Crushed Red Pepper
  • Dijon Mustard
  • Sweetener – honey, maple syrup
  • Lemons
  • Garlic


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