Chef Alex shows how to cook through a CSA box fast: prep first, quick 15‑minute stock from scraps, blanch‑and‑shock, heat management, a simple 3:1 dressing, and plating with color and texture. “Food is medicine” meets no‑recipe confidence so you can cook what’s in season and use the whole vegetable.Chapters00:00 Intro and the CSA challenge00:25 Meet Chef Alex + “food is medicine”01:00 Cook backwards from what’s in season01:25 Prep before heat: wash, cut, room temp01:55 Root‑to‑tip: save ends for stock02:20 Quick stock in 15 minutes + salt matters02:55 Knife skills and even cuts03:20 Blanch‑and‑shock to preserve color03:45 Hot pan first, then oil04:10 Build flavor pan to pan04:35 3:1 dressing in a jar + season as you go05:10 Plate building: raw + cooked textures05:35 Color = nutrients and satisfaction06:05 Toasty garlic, not burnt06:25 Salad foundations: romaine and rapini07:00 Flexible, no‑recipe cooking07:30 Turn soups to sauces, leftovers to new meals08:10 Try cooking your CSA box right away08:40 Wrap‑up#CSA #SeasonalCooking #FoodIsMedicine #ChefTips #VegetableForward #AmberWavesFarmcast

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