by Anna Nelson – One of the things I love most about ordering from OtterBee’s is opening my bag and seeing every color of the rainbow tucked inside. There’s something about fresh, local vegetables that just feels different from grocery store produce: brighter greens, deeper reds, purples so rich they almost look unreal. And it’s not just pretty. Eating a variety of colors means you’re getting all kinds of vitamins and nutrients that your body craves, especially in the warmer months when we’re a little more active and outdoors.
This week, I thought I’d share a few simple, veggie-forward recipes that have been on repeat in my kitchen. They make the most of what’s in season here on the southern Oregon coast and in Del Norte County, and they’re flexible—you can swap in whatever you find in your OtterBee’s delivery.
1. Roasted Beet and Goat Cheese Salad
This is my go-to when I want something that looks fancy but takes almost no effort.
- Roast your beets (golden, red, or even Chioggia if you can get them) at 400°F for 40–50 minutes, wrapped in foil.
- Peel them once they’re cool enough to handle, then slice or cube.
- Toss with a handful of greens (baby arugula or Valley Flora microgreens are perfect), then sprinkle with crumbled goat cheese, toasted walnuts, and a drizzle of good olive oil and balsamic.
The sweet beets, creamy cheese, and peppery greens are a perfect combo. If you want to make it a meal, add grilled chicken or salmon on top.
2. Rainbow Chard Sauté with Garlic
I can’t get enough of rainbow chard when it’s fresh. It’s earthy and mild, not as bitter as kale, and those colorful stems are too pretty to waste.
- Slice the stems and leaves separately. Sauté the stems first in olive oil with a little garlic and shallot for 3–4 minutes.
- Add the chopped leaves and cook until wilted, just a couple of minutes.
- Finish with a squeeze of lemon juice and maybe a sprinkle of Parmesan if you want something richer.
Serve it as a side with grilled fish or toss it into scrambled eggs for breakfast.
3. Fava Bean and Herb Pasta
If you’ve never cooked with fava beans, they’re worth the little extra work. Their nutty, buttery flavor makes this pasta taste like something from a restaurant.
- Blanch and peel your fava beans (an extra step, but trust me, it’s worth it).
- Sauté them in olive oil with minced garlic and a handful of chopped herbs—parsley, dill, or even tarragon if you like a little licorice flavor.
- Toss with hot pasta, a splash of the pasta cooking water, and a squeeze of lemon.
Top with freshly grated Parmesan or, if you’re feeling indulgent, a dollop of ricotta.
4. Kohlrabi Fries with Dipping Sauce
This last one is for my friend, Kelley. Kohlrabi can be a mystery vegetable for a lot of folks, but this is the recipe that convinced my husband it’s not just rabbit food.
- Peel and cut kohlrabi into fry-like sticks.
- Toss with olive oil, salt, pepper, and maybe a pinch of smoked paprika.
- Roast at 425°F for 20–25 minutes, flipping once, until they’re golden at the edges.
For dipping, mix a little Alexandre Dairy yogurt or sour cream with lemon juice, garlic, and fresh herbs. Simple and addictive.
The best part of these recipes? They’re flexible. If you don’t have fava beans, use snap peas. Swap the kohlrabi for turnips. Use whatever looks good in your OtterBee’s order this week. Eating locally means letting the season guide you—and right now, the season is telling us to eat bright, fresh, and colorful.
What’s been on your plate lately? Have you tried cooking with kohlrabi yet, or do you have a favorite way to cook chard? Let us know, we love hearing how everyone’s making the most of our local harvest.
