Late night at work
+ vegetables from last week on the verge of rotting that I TOTALLY FORGOT ABOUT (eek)
+ a new share
+ gone for the weekend
= stress
I was a super ninja and triaged the shit out of my fridge and cursed myself for forgetting about the basil and frisee hidden in the back that I forgot about. See, when frisee starts to go bad, it goes bad at the very tips and it goes bad unevenly. At least, mine did. So when I was picking out all the slimy leaves, I literally had to pick through each little tendril and pluck off the slimy bits to salvage what was left. Sure, I could have thrown it out, but I'm stubborn like that (though I do feel a little scared to eat it now after having gotten all up close and personal with the rotting tips). Besides, I felt vaguely guilty about tossing my kale salad and squash from last week. So I plucked. And plucked. And plucked some more.
Same thing with the basil, except basil starts to go bad where the leaves meet the stem, which means plucking each leaf off before stripping out the slimy part. Sigh. Fortunately, the parsley was in good shape. There were no other orphaned leftovers from last week's share to handle and I promised myself to be better about handling my CSA shares going forward.
I have to say, neglectfulness aside, I'm really impressed with myself. In under two hours, I managed to handle everything. In fact, I'm so impressed, I'm going to write down my triaging thought process so I can marvel at my ability to think on my feet later.
- Cabbage and napa cabbage: these keep forever ish. Take two seconds and store those suckers in fridge.
- Onion and fresh garlic: semi-long lived creatures. I lopped off their pretty green tops, rinsed those and tossed them in my "odds and ends" soup bag in the freezer. Tossed the bulbs in the fridge. Done. (Pro-tip: fresh garlic can be stored in the fridge for a week. Cured/dry garlic should NOT be stored in the fridge or in a plastic container, as it will sprout or mold. Store those outside in a dark location, like a paper bag or covered, ventilated basket.)
- Green beans and wax beans: Rinsed, admired their prettiness for a few moments, and stored them in ziploc bags as snack food. No prep, no cook, just rinse and store.
- Cucumbers: Washed, peeled, and sliced them into snackable sticks. No cooking (notice a trend?)
- Frisee and parsley: I debated cooking these together, but was too lazy after all that plucking, so I just googled "parsley frisee" and discovered that the internet says you can eat these together as a salad. Boom, done. I also chopped up a bit of parsley to sprinkle on some leftover hummus. I've discovered that I rather like the taste of fresh parsley on hummus and pasta. Those flecks of green are so surprising when you come across them, unlike their dried counterparts, which bear an uncanny resemblance to green paper.
- Basil and zucchini: arguably the most time consuming part of my evening. I basically followed the recipe for marinated zucchini, but spent a lot of time picking out the edible parts of the basil :/ I left the zucchini to marinate in a ziploc baggie and I made the basil-garlic-lemon dressing in advance. I'll give it a taste tomorrow and see how that went. My fingers are crossed. For once, I'm actually really excited to eat zucchini.
And that's it! My share(s) are packed into bags or containers or are safely in storage, and I am ready to face the rest of my week. Oh, I also got another chicken. I now have three chickens in my freezer and I'm running out of room. I should butcher one or roast one early next week so I have something to feed my brother when he gets here. That boy will eat you out of house and home. One time, I had to go to the grocery store twice IN ONE DAY to feed him. When you live in a five floor walkup, this is no laughing matter.
TL;DR: an ounce of prevention is worth a pound of cure, avoid cooking like the plague, and google has all the answers.
Side note: I feel like this is a weird thing to admit, but I really like the way zucchini feels when you cut it up with a super sharp knife. It's really soft, almost buttery, in texture and it looks so clean and fresh. And it's so much less messy than chopping up, say, a chicken.
Showing posts with label cucumbers. Show all posts
Showing posts with label cucumbers. Show all posts
Tuesday, July 23, 2013
CSA 2013 Partial Share #7
CSA 2013 Partial Share #7
- 12 oz yellow wax beans
- 1 bulb fresh garlic
- 1 Walla Walla onion
- 2 golden or green zucchini
- 2 cucumbers
- 1 petit green cabbage
- 1 Napa cabbage
- 11 oz green beans
Winner: This is tough. Just kidding. Obvious winner of the week is the humble yellow wax bean. I won't even pretend to understand my fascination with these, but it borders on the obsessively unhealthy. I just like the idea of waxy vegetables. Waxy beans, waxy potatoes, waxy eggplants. It's kind of like my obsession with stems. I should note that wax beans are not waxy in texture. No one really knows why they're called wax beans (or butter beans, which is equally as cute). Speculative theories point to the yellow color of the beans as a possible explanation, but I personally find that solution too easy. I will ruminate over this quandary while I ruminate on some wax beans. (Sorry not sorry. Couldn't help it. When do you ever get to use the same word in different ways in the same sentence? If you have a brain like mine, the answer is "not often." Indulge me.)
Challenge: Zucchini. Sorry I just...not a fan...I like looking at them? I will try to be creative. Also a little concerned about the sheer volume of cabbage. Too bad none of these are very freezable, except perhaps the green beans. I must say though...I'm thankful for the break from the flood of lettuce and turnip/radish/beet greens. :)
- 12 oz yellow wax beans
- 1 bulb fresh garlic
- 1 Walla Walla onion
- 2 golden or green zucchini
- 2 cucumbers
- 1 petit green cabbage
- 1 Napa cabbage
- 11 oz green beans
Winner: This is tough. Just kidding. Obvious winner of the week is the humble yellow wax bean. I won't even pretend to understand my fascination with these, but it borders on the obsessively unhealthy. I just like the idea of waxy vegetables. Waxy beans, waxy potatoes, waxy eggplants. It's kind of like my obsession with stems. I should note that wax beans are not waxy in texture. No one really knows why they're called wax beans (or butter beans, which is equally as cute). Speculative theories point to the yellow color of the beans as a possible explanation, but I personally find that solution too easy. I will ruminate over this quandary while I ruminate on some wax beans. (Sorry not sorry. Couldn't help it. When do you ever get to use the same word in different ways in the same sentence? If you have a brain like mine, the answer is "not often." Indulge me.)
Challenge: Zucchini. Sorry I just...not a fan...I like looking at them? I will try to be creative. Also a little concerned about the sheer volume of cabbage. Too bad none of these are very freezable, except perhaps the green beans. I must say though...I'm thankful for the break from the flood of lettuce and turnip/radish/beet greens. :)
Wednesday, September 19, 2012
CSA Share #15
I just had the best damn apple of my life. Excuse my language. Now I know I haven't been around that long (relatively speaking), but I have eaten more than my fair share of apples in my lifetime. I love apples. Every time I see a new variety, I have to try it. I am very picky about the freshness of my apples, but otherwise, I'm open to trying anything and everything.
This week's fruit share included Macoun apples and as a reward for volunteering at this week's distribution, the coordinator let me poach an apple from the leftover pile. I didn't expect much of it, which made my first delicious bite all the more surprising... Anyways, I'll make a separate post dedicated to the Macoun Apple Experience - yes, it really deserves its own separate post.
In the meantime, this week's share and my sneaky plotting ways to use it up without eating salad all week:
CSA Share 15:
- 1 bunch radishes
- 1 bunch green onions
- 1 bunch dill
- 1 bunch mixed "braising" greens (kale, tatsoi, green and red mustard, hon tsai tsai)
- 2 red bell peppers
- 2 jalapenos
- 2 pounds plum tomatoes
- 2 cucumbers
- 1 head Romaine lettuce
- 1 head red leaf lettuce
CWTC: jalapenos! I've been craving something spicy lately.
TAV: Mixed braising greens. These look incredibly beautiful, with a variety of green and purple stems and gorgeous veining patterns on some of the leaves and bright, tender green leaves poking through. They intrigue me. I have never heard of tatsoi or hon tsai tsai and I have never cooked fresh mustard leaves before. I didn't even know there was a red variety. I love that Free Bird Farm incorporates Asian-style veggies into our shares (e.g. Thai basil, bok choy, hobak). Yay!
WTF: Dill. :( These herbs are killing me. What am I going to do with this much dill?! I still have my cilantro too. FML.
Brainstorm area:
This is me thinking out loud. Welcome to my brain. HA.
I have two lemons in the fridge and some cilantro. The rest of my share has (thankfully, finally) been consumed, with the last sad remnants of the lettuce from last week straggling into my lunch and dinner salads today. No more salads please...
I suppose the lettuce is best in a salad, since I don't have time to grill or cook them this week. I can throw some radishes, cucumbers, and tomatoes together and make a decent lunch and dinner for myself. That leaves the braising greens, bell peppers, jalapenos, green onions, and dill. And radish greens.
The braising greens can become dinner for later in the week. The radish greens can wait in the fridge until next week. The green onions and dill can be mixed into some cream cheese for a nice savory spread.
I can also mix the dill with lemon juice and Greek yogurt for a tasty yogurt dip that I can pile into pita loaves. !!! I am brilliant. I can stuff the pita loaves with yogurt dip, shredded lettuce, cucumber and tomato for a yummy Mediterranean style vegetarian sandwich. I am so genius. That's how I'll use up my leftover veg next week.
The leftover green onions and dill can be tossed into chicken soup for lunch next week. (I still have several Ziploc bags of frozen chicken soup in the freezer, so this is really perfect).
Too bad I don't have potatoes. Then I wouldn't be stuck wondering what to do with all my dill. Ah well, maybe next time.
This week's fruit share included Macoun apples and as a reward for volunteering at this week's distribution, the coordinator let me poach an apple from the leftover pile. I didn't expect much of it, which made my first delicious bite all the more surprising... Anyways, I'll make a separate post dedicated to the Macoun Apple Experience - yes, it really deserves its own separate post.
In the meantime, this week's share and my sneaky plotting ways to use it up without eating salad all week:
CSA Share 15:
- 1 bunch radishes
- 1 bunch green onions
- 1 bunch dill
- 1 bunch mixed "braising" greens (kale, tatsoi, green and red mustard, hon tsai tsai)
- 2 red bell peppers
- 2 jalapenos
- 2 pounds plum tomatoes
- 2 cucumbers
- 1 head Romaine lettuce
- 1 head red leaf lettuce
CWTC: jalapenos! I've been craving something spicy lately.
TAV: Mixed braising greens. These look incredibly beautiful, with a variety of green and purple stems and gorgeous veining patterns on some of the leaves and bright, tender green leaves poking through. They intrigue me. I have never heard of tatsoi or hon tsai tsai and I have never cooked fresh mustard leaves before. I didn't even know there was a red variety. I love that Free Bird Farm incorporates Asian-style veggies into our shares (e.g. Thai basil, bok choy, hobak). Yay!
WTF: Dill. :( These herbs are killing me. What am I going to do with this much dill?! I still have my cilantro too. FML.
Brainstorm area:
This is me thinking out loud. Welcome to my brain. HA.
I have two lemons in the fridge and some cilantro. The rest of my share has (thankfully, finally) been consumed, with the last sad remnants of the lettuce from last week straggling into my lunch and dinner salads today. No more salads please...
I suppose the lettuce is best in a salad, since I don't have time to grill or cook them this week. I can throw some radishes, cucumbers, and tomatoes together and make a decent lunch and dinner for myself. That leaves the braising greens, bell peppers, jalapenos, green onions, and dill. And radish greens.
The braising greens can become dinner for later in the week. The radish greens can wait in the fridge until next week. The green onions and dill can be mixed into some cream cheese for a nice savory spread.
I can also mix the dill with lemon juice and Greek yogurt for a tasty yogurt dip that I can pile into pita loaves. !!! I am brilliant. I can stuff the pita loaves with yogurt dip, shredded lettuce, cucumber and tomato for a yummy Mediterranean style vegetarian sandwich. I am so genius. That's how I'll use up my leftover veg next week.
The leftover green onions and dill can be tossed into chicken soup for lunch next week. (I still have several Ziploc bags of frozen chicken soup in the freezer, so this is really perfect).
Too bad I don't have potatoes. Then I wouldn't be stuck wondering what to do with all my dill. Ah well, maybe next time.
Wednesday, July 18, 2012
Kohlrabi
Cooking takes time, so when I'm busy, I usually end up trying to eat my CSA share in the form of raw snack food. Last night, I spent about 10 minutes washing, peeling, and chopping up carrots, cucumbers, and kohlrabi. I sliced them matchstick style for easy snacking. I normally leave the skin on cucumbers, but these were not so pretty cucumbers, so I just peeled them. The carrots were still very young, so I left the skin on and made sure to scrub them very thoroughly. The kohlrabi was very easy to prepare: snap off all the leaves and stems, wash, and peel like a turnip or other root vegetable.
Lunch was leftover bbq chicken from Virgil's and a hefty slice of chocolate chess pie (!), so the vegetable sticks were a welcome way to stave off the impending food coma.
The kohlrabi ended up being surprisingly good, considering my strong aversion to broccoli. I offered a stick to my coworker who bravely took a nibble. Her face was a study in polite aversion, so I don't think she's a huge kohlrabi fan. However, she noted that it tasted like brussel sprouts. I had zoomed in on the texture, which is a cross between radishes and jicama, so I didn't make the brussel sprout connection until she pointed it out to me. It makes sense though, since kohlrabi falls in the Brassica oleracea family, which includes brussel sprouts, cabbage, kale, broccoli, and cauliflower.
I think my issue with broccoli lies mainly with the texture of the vegetable, but fortunately, kohlrabi is much crunchier and crisper than broccoli. I happily snacked my way through the entire bulb. I don't know if I'll bring it back to the office again though. As the kohlrabi sticks warmed up to room temperature, I noticed a distinct boiled-cabbage smell permeating the air around my desk. I suppose that's why the family is falled B. oleracea.
While I was munching on my veggie sticks, I pondered other ways to eat kohlrabi. If I had more than one bulb, I doubt I could eat them all raw. Cruciferous vegetables give me a headache if I eat too much of them raw. Since I am passionately in love with the taste of roasted brussel sprouts though, I'm thinking roasted kohlrabi might be a lovely way to handle extra kohlrabi bulbs. CSA Share #7, bring it on. I am prepared!!!
This is kind of random, but I bet kohlrabi would make a fantastic 무김치 (radish kimchi). It has the right texture and it tastes kind of like daikon radish. I'm so clever! Maybe that would be a fun project to try when I have a bit more time.
----edit----
Never mind. A lot of other people are also clever. I googled "kohlrabi kimchi" and it's definitely been done by adventurous cooks elsewhere. Oh well! At least I'm starting to get creative :)
Lunch was leftover bbq chicken from Virgil's and a hefty slice of chocolate chess pie (!), so the vegetable sticks were a welcome way to stave off the impending food coma.
The kohlrabi ended up being surprisingly good, considering my strong aversion to broccoli. I offered a stick to my coworker who bravely took a nibble. Her face was a study in polite aversion, so I don't think she's a huge kohlrabi fan. However, she noted that it tasted like brussel sprouts. I had zoomed in on the texture, which is a cross between radishes and jicama, so I didn't make the brussel sprout connection until she pointed it out to me. It makes sense though, since kohlrabi falls in the Brassica oleracea family, which includes brussel sprouts, cabbage, kale, broccoli, and cauliflower.
I think my issue with broccoli lies mainly with the texture of the vegetable, but fortunately, kohlrabi is much crunchier and crisper than broccoli. I happily snacked my way through the entire bulb. I don't know if I'll bring it back to the office again though. As the kohlrabi sticks warmed up to room temperature, I noticed a distinct boiled-cabbage smell permeating the air around my desk. I suppose that's why the family is falled B. oleracea.
While I was munching on my veggie sticks, I pondered other ways to eat kohlrabi. If I had more than one bulb, I doubt I could eat them all raw. Cruciferous vegetables give me a headache if I eat too much of them raw. Since I am passionately in love with the taste of roasted brussel sprouts though, I'm thinking roasted kohlrabi might be a lovely way to handle extra kohlrabi bulbs. CSA Share #7, bring it on. I am prepared!!!
This is kind of random, but I bet kohlrabi would make a fantastic 무김치 (radish kimchi). It has the right texture and it tastes kind of like daikon radish. I'm so clever! Maybe that would be a fun project to try when I have a bit more time.
----edit----
Never mind. A lot of other people are also clever. I googled "kohlrabi kimchi" and it's definitely been done by adventurous cooks elsewhere. Oh well! At least I'm starting to get creative :)
Tuesday, July 17, 2012
CSA Share #6
Apparently upstate NY is suffering the opposite problem of last year: not enough rain. Sadly, the sweet corn crop is one of the casualties, which is a bummer since there is really nothing better than a lovely corn on the cob sprinkled with a smidge of salt. Or just eaten plain.
On the bright side, the fruit shares are benefiting from the hot, dry weather. Too bad I didn't sign up for a fruit share...next year, perhaps? Those white nectarines I walked past during today's pickup smelled amazing.
Here's the roundup for this week:
- 1 head romaine lettuce
- 1 bunch carrots
- 2 kohlrabi
- 1 bunch broccoli
- 1 bunch sweet onions
- swiss chard
- 2 patty pan squash
- 1 golden zucchini
I'm steadily accumulating salad greens and lettuces in my fridge. I really should invest in a salad spinner for next season!
The carrots and patty pan squash are noticeably bigger than last week's version, but they are still super adorable. :)
CWTC: patty pan squash. I have a tender spot for these bright yellow zucchini-like vegetables. So good!
WTF: more broccoli? shit. haha.
TAV: kohlrabi. I've seen them before but I've never tried them. Apparently, they're like a cross between radishes, turnips and broccoli stems. I love radishes and turnips but broccoli stems are really not my thing. So...I suppose we'll find out how I feel about these vegetables this week. They do look fascinating though! I googled them and one person described them as "green Sputnik-like bulbs." Intriguing. I think I'll chop some up and try them raw as snacks, along with my carrots.
I still have garlic and cucumbers left from last week's share too. Cucumbers are good snack food. Garlic will keep forever, so I'm not in a hurry. I can probably saute the garlic with the onions and some eggs for a nice brunch this weekend. Yum.
On the bright side, the fruit shares are benefiting from the hot, dry weather. Too bad I didn't sign up for a fruit share...next year, perhaps? Those white nectarines I walked past during today's pickup smelled amazing.
Here's the roundup for this week:
- 1 head romaine lettuce
- 1 bunch carrots
- 2 kohlrabi
- 1 bunch broccoli
- 1 bunch sweet onions
- swiss chard
- 2 patty pan squash
- 1 golden zucchini
I'm steadily accumulating salad greens and lettuces in my fridge. I really should invest in a salad spinner for next season!
The carrots and patty pan squash are noticeably bigger than last week's version, but they are still super adorable. :)
CWTC: patty pan squash. I have a tender spot for these bright yellow zucchini-like vegetables. So good!
WTF: more broccoli? shit. haha.
TAV: kohlrabi. I've seen them before but I've never tried them. Apparently, they're like a cross between radishes, turnips and broccoli stems. I love radishes and turnips but broccoli stems are really not my thing. So...I suppose we'll find out how I feel about these vegetables this week. They do look fascinating though! I googled them and one person described them as "green Sputnik-like bulbs." Intriguing. I think I'll chop some up and try them raw as snacks, along with my carrots.
I still have garlic and cucumbers left from last week's share too. Cucumbers are good snack food. Garlic will keep forever, so I'm not in a hurry. I can probably saute the garlic with the onions and some eggs for a nice brunch this weekend. Yum.
Thursday, July 12, 2012
CSA Share #3 and #5
Wow. Between traveling home for some (much-needed and much-appreciated) vacation time and a million other life-events, I just haven't had time to do much beyond pick up my CSA share and try to figure out ways to incorporate more veggies in my life.
Quick recap of the last few weeks...
CSA Share 3
- garlic scapes (picked by yours truly :D)
- patty pan squash
- romaine lettuce
- swiss chard
- kale
- arugula
- basil
CWTC: Patty pan squash. They're just so cute!
WTF: None. I like all of these :)
TAV: None. THese are all pretty garden-variety (haha). And I got so up close and familiar with the garlic scapes after spending an hour picking them that I don't really consider them adventurous fare anymore.
I picked up this share, dropped it off at home, grabbed my luggage, and ran like crazy to catch my flight back to Arizona. But...this share was too cute and I couldn't help but pack a few veggies into a bag and carry them with me. I imagine a lot of the passengers on the plane were a bit confused. I know security at JFK was certainly a bit bewildered. As I was collecting my shoes and laptop from the plastic buckets, I overheard one security person whisper to another as they examined the x-ray screen, "Are those...vegetables?"
Haha. My parents were very impressed by my dedication and even more impressed that I cooked a lovely lemon-basil pasta with summer squash for dinner the next night. Most of all, they were impressed that I did the dishes (voluntarily!) and kept my room clean. I feel like they think I'm still 16 years old sometimes.
As an added bonus, the basil kept my air-sickness at bay. Every time I felt a bit nauseous, I just snagged a leaf from my bag and took a quick sniff of my basil. Mmm.
CSA Share 4
Skipped - out of town :/
On the bright side, I was having the time of my life at home, so I could care less. Plus, my CSA donates leftover vegetables, so it's not wasted!
CSA Share 5
- 1 head fresh garlic
- broccoli
- purple basil
- 2 cucumbers
- 1 Cousa-style squash (aka Korean hobak/zucchini)
- 2 golden zucchini
- red leaf lettuce
- carrots
- beets
CWTC: Carrots! They're so adorable :)
WTF: Broccoli. I like vegetables. I do. But not this one. Sigh...I still packed some for lunch, but I'm not thrilled about it.
TAV: Golden zucchini - zucchini itself is pretty standard stuff. But the color! So pretty! :)
Not sure what to do with this share yet. Very happy there is hobak in there. Apparently people didn't know how to cook/eat it, because this week's newsletter included a request for ways to prepare it. I EAT THIS ALL THE TIME. GIMME MOAR. 호박전, 된장찌개, 호박 무침...omg. More korean-style veggies are popping up in my CSA share than I expected. Plus points!
I might just pack some of my share and bring it with me to the BBQ my friend is throwing this weekend. Zucchini and beets will probably grill nicely. Lettuce on a burger? Cucumbers for snacks and cucumber water! Basil and cucumber for making mixed drinks? Mmm.
Quick recap of the last few weeks...
CSA Share 3
- garlic scapes (picked by yours truly :D)
- patty pan squash
- romaine lettuce
- swiss chard
- kale
- arugula
- basil
CWTC: Patty pan squash. They're just so cute!
WTF: None. I like all of these :)
TAV: None. THese are all pretty garden-variety (haha). And I got so up close and familiar with the garlic scapes after spending an hour picking them that I don't really consider them adventurous fare anymore.
I picked up this share, dropped it off at home, grabbed my luggage, and ran like crazy to catch my flight back to Arizona. But...this share was too cute and I couldn't help but pack a few veggies into a bag and carry them with me. I imagine a lot of the passengers on the plane were a bit confused. I know security at JFK was certainly a bit bewildered. As I was collecting my shoes and laptop from the plastic buckets, I overheard one security person whisper to another as they examined the x-ray screen, "Are those...vegetables?"
Haha. My parents were very impressed by my dedication and even more impressed that I cooked a lovely lemon-basil pasta with summer squash for dinner the next night. Most of all, they were impressed that I did the dishes (voluntarily!) and kept my room clean. I feel like they think I'm still 16 years old sometimes.
As an added bonus, the basil kept my air-sickness at bay. Every time I felt a bit nauseous, I just snagged a leaf from my bag and took a quick sniff of my basil. Mmm.
CSA Share 4
Skipped - out of town :/
On the bright side, I was having the time of my life at home, so I could care less. Plus, my CSA donates leftover vegetables, so it's not wasted!
CSA Share 5
- 1 head fresh garlic
- broccoli
- purple basil
- 2 cucumbers
- 1 Cousa-style squash (aka Korean hobak/zucchini)
- 2 golden zucchini
- red leaf lettuce
- carrots
- beets
CWTC: Carrots! They're so adorable :)
WTF: Broccoli. I like vegetables. I do. But not this one. Sigh...I still packed some for lunch, but I'm not thrilled about it.
TAV: Golden zucchini - zucchini itself is pretty standard stuff. But the color! So pretty! :)
Not sure what to do with this share yet. Very happy there is hobak in there. Apparently people didn't know how to cook/eat it, because this week's newsletter included a request for ways to prepare it. I EAT THIS ALL THE TIME. GIMME MOAR. 호박전, 된장찌개, 호박 무침...omg. More korean-style veggies are popping up in my CSA share than I expected. Plus points!
I might just pack some of my share and bring it with me to the BBQ my friend is throwing this weekend. Zucchini and beets will probably grill nicely. Lettuce on a burger? Cucumbers for snacks and cucumber water! Basil and cucumber for making mixed drinks? Mmm.
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