What to do with these veggies?
Monday, November 19, 2012
It's that time of the week: figuring out what to do with the fresh veggies from my farm box. I'm hoping that by setting my intention here, and planning specific meals, I'll be sure to eat the wonderful foods from my local farmshare rather than foraging for nastier stuff in my pantry and the local quickie mart.
First, an update on last week's box. If you read that blog, you might remember there were three particular challenges: a mountain of mesclun greens, an enormous bag of broccoli spears, and the largest cauliflower I've ever seen. Well, the mesclun mountain was too high to climb. I chipped away at it every day, eating at least one salad per day. The broccoli went into everything I could think of, including a delicious SP recipe for beef, broccoli, and cashews. Mostly, it has become a new breakfast staple, sautéed and scrambled with onions and eggs.
We had more success with the cauliflower. Two-thirds of it went into the SP recipe for curried lentils & cauliflower (much of which I froze for later in the winter), and we finished the rest last night, steamed and tossed with a bit of olive oil, salt, and pepper. My daughter loved it.
But, really, we need to move on to this week. Here's what the box contained:
* More mesclun greens. Oh dear. There's only so much salad the two of us can eat, and we still have some left over from last week's mesclun mountain. Well, we'll keep chipping away at it, at least a salad a day at a time. I'll remember this day in February, when fresh greens are hard to find. I'll yearn for that mountain.
* Radishes. Oh yeah, right on top of those salad greens. Peppery and yummy.
* Baby bok choi. That will go into an SP recipe I'm trying tonight, for a spicy garlic bok choi. I'll make it as a side dish to go with an Asian-inflected mahi mahi SP recipe.
* Garlic. See above.
* Leek. Will use in place of onion for breakfast.
* Sweet potatoes. We'll bake these in the skin, and eat "as is" for a simple pleasure. It's one of my daughter's favorites.
* Red cabbage. This one I'll save for when I return from my Thanksgiving trip to visit relatives. After 4 days with them, my body will be craving something fresh and crunchy, so I'll make a quick slaw with lime and cilantro to detox myself from their (yummy but butter-loaded) cooking.
That's what was in my mystery box of goodness this week. The next pick-up is actually in two weeks, so I'm very hopeful to have conquered Mt. Mesclun and the rest of the broccoli by that time.
Ultimately, the goal is to have these fresh, local, organic, uber-healthy foods go into my BODY rather than the compost bin.
Wishing you all good health and good eating this week!