At the end of the day, farmers are probably not that much different from most folks. After a long day of hard work, coming in around dark, the last thing most of us want to do is prepare an extravagant meal. Usually we make something quick and simple yet find the food always nourishing and flavorful. It truly revives us to go keep working another day. It is a very grounding experience to literally live off the land and the food you grow. Whenever we eat out, we are usually disappointed with the quality of the food, since having become so used to eating fresh vital food.
Some simple things you can do to keep your produce fresh longer if you're not getting through your share fast enough, is to place any greens (asian greens, bok choy, kale, chard, parsley, basil, etc) inside a plastic bag or sealed plastic container. Also, while we don’t usually take the greens off of our root crops, removing the greens will help any roots store much longer. If roots (carrots, turnips, beets, radishes, etc) are topped right above where the leaves grow out and are placed into a ziploc bag with a few holes poked into it they will keep for months! I would recommend eating them sooner but that is how old or older a lot of root crops are in the grocery store.
Peppers, eggplant, tomatoes, squash, and cucumbers like to be stored in the mid 40-50F. Generally we leave those on the counter at home as they taste better unrefrigerated. We keep them in a wine cellar in bulk for longer-term storage at 45F.
Garlic, Onions, Shallots, etc should also be left out of the fridge for better eating quality, but will store a lot longer in the fridge (almost a year).
Often when we cook, we do a quick vegetable medley sauté. First the oil is heated up; typically organic butter, olive oil, or coconut oil. Onions and garlic are often added first to flavor the oil for 10 or so minutes, then seasonings are added to further flavor the oil. The remaining veggies are added in stages depending on how long they take to cook. Often I cut the stems of the greens finer and put them in before the big leaves, which I like to roll up and cut into thin ribbons. Most roots are great parboiled; just add enough water to cover them and bring to a boil with a little oil and salt, boil over medium until tender (4-5 minutes). Your beets will taste like candy! These can now be added to your sauté without any extra cooking time, or can be a side salad type dish with raw parsley, cucumbers, or onion.
A really simple common lunch here on the farm is what we like to call the "everything sandwich." Broil good bread with cheese or toast and spread cream cheese. Dice and garnish with onions, cucumber, summer squash, sweet peppers, and basil. Add a nice helping of tomatoes on top with a dash of balsamic vinegar and a pinch of salt. Hard to just have one, also pretty good with a slice of bacon in the mix too. When you have good ingredients it really isn’t that hard to make something tasty, often less is more. Well hope this helps, thank you again for your support.