With all the visitors in town the last few weeks we ate out more than usual and have a small backlog of veggies. More still arrived on Tuesday, though! This week’s share had some fun and colorful new items.
Instead of a giant photo, I decided to take individual photos of all the veggies, just for fun. Unfortunately, the sun set on me so the lighting is terrible. Oh well, it was a fun exercise for me anyway! Two things not pictured: more beets (you’ve seen enough beets), and some scallions that weren’t cooperating.
Snow peas, destined for stir fry. What else do you do with snow peas?
Green leaf lettuce for salads and tacos.
Rainbow chard, some already used in a rice bowl. I still think the stems taste like dirt.
Red monarch kale is gorgeous and I am excited to eat it. Maybe some kale chips?
Clover sprouts are awesome. Some went on a veggie burger already. Sushi, maybe?
Flat-leaf parsley and sage are great. Did you know that 1 ounce of parsley has 47% of your vitamin A, 62% of your vitamin C, and 10% of your iron for the day? Plus 500% of your vitamin K! More garnish, please!
Heirloom tomatoes which I should have turned over for photos in retrospect. They’re much redder than this photo looks.
Buttercup squash which were planted fairly late and harvested to avoid water-logging during last week’s heavy rains. They’re so cute!
Celery, which may end up as mirepoix. Or maybe I need to start eating “ants on a log.”
Kohlrabi! It’s awesomely alien-like and I’m excited to try it.
Easter Egg radishes are gorgeous! I love the colors. The tops are also in great shape.
Purple carrots are still orange inside, but they’re pretty! They might get roasted or put into soup.
Not pictured: beets, green onions.
I’m getting much better at liking beets and have been eating them, roasted and sliced, with goat cheese.
And I’m pretty excited to take coleslaw to a Superbowl Party — along with a dairy- and gluten-free dessert, hopefully a lemon tart. Whee!
{ 8 comments… read them below or add one }
I did NOT know that about parsley. I might have to start eating more. Too bad I really can’t stand how it tastes….
Also – how do you make kale chips? I’ve been experimenting, and haven’t come up with a fool-proof way. I’m ripping them up, drizzling them olive oil and then putting them in the oven, but they don’t all seem to get crispy. I’m guessing it has to do with uneven amounts of olive oil on them, but it’s still frustrating.
Yeah, I’ve been tracking some of my meals on a fitness site just to see how I’m doing on iron and protein out of curiosity, and when I added parsley to a dish, I was like WHOA! Try tossing it in to pasta sauces or stir fries a minute or so before you take the pan off the heat. I find that cooking it briefly mellows the flavor, as does mixing it in instead of having it sit on top of stuff.
I have seen twelve million recipes for kale chips and have yet to make them! Based on those and your complaint, I would say either toss them with the olive oil or use spray oil to get a more even coating. Maybe I will make them for an afternoon snack today and report back.
Parsley is still nasty, you can have mine.
Sprouts are snack food!
I’ll have to try goat cheese with beets once it’s CSA season again, since Boo loves them, and I often find sweet in the middle of food-with-veggies odd still.
Like when you used to throw all your celery on to my plate from the far end of the table?
I have been snacking on them, too!
I made a beet-and-goat-cheese salad last week and took pics but hadn’t decided to post it. Maybe I will.
Not very creative but I love taking pita, filling it with hummus and tomatoes and maybe some onion, and then stuff it to the gills with sprouts. It’s a quick easy lunch and I think pretty filling. Just throw in a side of kale chips and you’re set.
It’s not really a meal without onion, right? Oh, that’s NOT normal? Doht.
That’s absolutely what I was thinking. I just have to make sure I’m not out of chickpeas!
How often do you get your CSA share? I think my husband and I do pretty well as far as eating our vegetables, but that is a LOT of produce right there.
Snow peas actually make good crudite after they’re blanched for a few seconds.
Every other week. It’s a newer CSA program and I guess one of the complaints early on was that people said they got too much produce, so they try to do 12-15 items per share. We’re a little behind at the moment, but my husband literally worked over 100 hours with no days off for 10 days (he finally had Tuesday off). His daily bowl of cereal and a PB&J for lunch don’t exactly use up a lot of the CSA items and I can really only eat so many veggies in a day. I really hope some coleslaw-lovers attend the SuperBowl party we’re hitting up on Sunday…
Eeeeenteresting. I might just need to be less optimistic and blanch and freeze items like the peas. Or make hummus.