How to Use Your CSA Bag (Without Wasting a Thing)

Every spring, our newer CSA members ask:

“How do I actually use everything in my bag?”

So I asked our CSA veterans — the folks who rarely waste a carrot and somehow make it all work week after week.

No one does this perfectly.
But a few simple habits kept coming up again and again.

If you do even three of these? You’re winning.

Here’s the scoop.

1. Get It Home (Cold!)

If you’re heading straight home from pickup, you’re fine.

But if you’re running errands or hanging at the farmer’s market for a while — bring a cooler. Heat wilts greens fast and shortens shelf life. Protect your veggies and they’ll last way longer.

2. Handle the “Danger Zone” First

There are two veggies that need attention right away:

Carrots + Greens

  • Cut the tops off carrots as soon as you get home (trust us — floppy carrots are heartbreaking).

  • Put all leafy greens straight into the fridge in a bag.

That’s it. If you only have 10 minutes, do this and relax about the rest.

3. Eat What Needs to Be Eaten

This is the big mindset shift.

Eat the short-lived stuff first — even if it’s not what you’re craving.

Got arugula? Use it in the first couple days.
Spring mix? Early in the week.

When you honor shelf life, you waste way less food.

4. Use Exit Strategies

End of the week and staring at a veggie you’re uninspired by?

Run it through the “exit plan”:

  • Freeze it

  • Roast it

  • Toss it into soup

  • Make pesto

  • Add it to your veggie scrap bag

You’d be amazed how much you can save with a quick pivot.

That’s it.

Keep it cold.
Handle carrots + greens.
Eat the fragile stuff first.
Have a backup plan.

You don’t have to do this perfectly. Every week gets easier.

And before you know it, you’ll be the one giving advice at pickup. 🌱

storageApril Viles