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 frisee. Show all posts
Showing posts with label frisee. Show all posts
Tuesday, July 23, 2013
Monday, July 22, 2013
CSA 2013 Partial Share #6
CSA 2013 Partial Share #6
- 8 oz green beans
- 4.5 oz baby salad greens
- 1 bunch Japanese turnips
- 1 head frissee
- 1 bunch spring onions
- 1 bunch basil
- 1 bunch parsley
- 2 patty pan squash
Winner: green beens (yes, beens. It looks cuter like that.) Why? Because they are tasty and most importantly, they require little to no prep. Rinse and eat. Boom.
Challenge: Basil and parsley. I wish I had a food processor so I could make pesto T_T I did manage to use up half the parsley in some delicious buttered pasta. Apparently, even my drunk self knows that using up perishable things in the fridge is a Key Priority. I'm proud, but I'm not sure I should be.
I'm starting to wonder how long I can keep cooked veg in the fridge without making myself sick. I've been eating the maneul jjong jangachi in small quantities and so far, so good! But I have definitely been testing the limits with some of my other creations. I sauteed patty pan squash with basil and spring onions and a hefty dose of lemon and dried lavender. It was delicious. I left it in the fridge for about a week and got scared though, so I threw half of it out :/ Ditto for some massaged kale salad :/ :/
I have a bit of frissee, the herbs, and some spring onions left. I'm simultaneously excited and nervous about tomorrow's share. meep.
- 8 oz green beans
- 4.5 oz baby salad greens
- 1 bunch Japanese turnips
- 1 head frissee
- 1 bunch spring onions
- 1 bunch basil
- 1 bunch parsley
- 2 patty pan squash
Winner: green beens (yes, beens. It looks cuter like that.) Why? Because they are tasty and most importantly, they require little to no prep. Rinse and eat. Boom.
Challenge: Basil and parsley. I wish I had a food processor so I could make pesto T_T I did manage to use up half the parsley in some delicious buttered pasta. Apparently, even my drunk self knows that using up perishable things in the fridge is a Key Priority. I'm proud, but I'm not sure I should be.
I'm starting to wonder how long I can keep cooked veg in the fridge without making myself sick. I've been eating the maneul jjong jangachi in small quantities and so far, so good! But I have definitely been testing the limits with some of my other creations. I sauteed patty pan squash with basil and spring onions and a hefty dose of lemon and dried lavender. It was delicious. I left it in the fridge for about a week and got scared though, so I threw half of it out :/ Ditto for some massaged kale salad :/ :/
I have a bit of frissee, the herbs, and some spring onions left. I'm simultaneously excited and nervous about tomorrow's share. meep.
Friday, June 21, 2013
frisee, bacon, and a poached egg
Fact: bacon makes most things ten times better. Undaunted by all the green heads lolling around in my fridge, I set out to find a tasty way to split an entire head of frisee with my bestie. Just like I tossed in some sausage to balance out the escarole*, I decided to use some bacon to provide some richness and satisfying depth of flavor to the frisee. It was...really, really good. Thanks, bacon! Maybe a little salty, but not noticeably so. We paired the frisee with another garden salad (that head of red leaf lettuce just keeps on giving) and a bottle of Moscato that the bestie picked out. The sweet bubbly was a perfect complement to the bacon and eggs. Now that I think about it, I guess what we really had last night was a dinner version of brunch.
* While looking for the frisee, I pulled out one of the plastic bags in the fridge and peeped inside. Imagine my consternation when I looked into one and saw coarse green leaves with thick white stems that looked suspiciously like escarole... I think we cooked the green leaf lettuce with our pasta last night. Oops.
On the bright side, if I'm correct and if the green leaves in my fridge are in fact escarole and not lettuce, then this means I've found a tasteful, tasty way to cook lettuce! Which would be kind of awesome.
As a side note, I'm making good progress with the share! Remaining items: 1/2 head red leaf lettuce, 1 head of either escarole or green leaf lettuce (TBD), two spring onions, and radishes from share #1.
Wilted frisee with bacon and a poached egg (serves 2)
Ingredients:
- 1 head frisee
- 2 spring onions
- Minced garlic
- 5 strips bacon
- Cooking oil
- Salt, pepper
- 2 eggs
Directions:
1. Wash frisee and green onions thoroughly.
2. Heat a large pan over medium high heat. Throw in the bacon strips and let them cook for a bit.
3. Chop frisee into bite size pieces (they will shrink as they cook down though, so make your pieces a little bigger than you want them to be at the end). Chop green onions and set aside.
4. By now the bacon should be done. Remove from heat and extract the bacon from the pan. Wipe down the pan with a paper towel to remove most of the bacon grease.
5. Heat water in a small pan (add as much water as possible without risking a spill).
6. Add some cooking oil to the large pan and reheat. Once the oil is hot, add chopped green onions and garlic plus a dash of salt. Stir and cook until the garlic begins to turn golden brown.
7. Add the frisee to the large pan in big handfuls. Season with a bit of salt and pepper, and cook until wilted about 5 minutes.
8. While the frisee is cooking, check the water in the small pan. When it's boiling, turn the heat down to low. Crack an egg into a small dish and slide it into the water. Repeat and slide another egg into the pan. Poach to desired level of "doneness." (I personally think leaving the yolk all nice and runny makes a wonderful "dressing" for the frisee).
9. Once the frisee is wilted, remove the large pan from heat and set aside. Take the bacon strips and chop into small pieces.
10. Arrange the frisee into a little nest on your plate, gently place a poached egg in the middle, and top the whole dish with half of the bacon bits. Serve and enjoy the goodness that is bacon.
* While looking for the frisee, I pulled out one of the plastic bags in the fridge and peeped inside. Imagine my consternation when I looked into one and saw coarse green leaves with thick white stems that looked suspiciously like escarole... I think we cooked the green leaf lettuce with our pasta last night. Oops.
On the bright side, if I'm correct and if the green leaves in my fridge are in fact escarole and not lettuce, then this means I've found a tasteful, tasty way to cook lettuce! Which would be kind of awesome.
As a side note, I'm making good progress with the share! Remaining items: 1/2 head red leaf lettuce, 1 head of either escarole or green leaf lettuce (TBD), two spring onions, and radishes from share #1.
Wilted frisee with bacon and a poached egg (serves 2)
Ingredients:
- 1 head frisee
- 2 spring onions
- Minced garlic
- 5 strips bacon
- Cooking oil
- Salt, pepper
- 2 eggs
Directions:
1. Wash frisee and green onions thoroughly.
2. Heat a large pan over medium high heat. Throw in the bacon strips and let them cook for a bit.
3. Chop frisee into bite size pieces (they will shrink as they cook down though, so make your pieces a little bigger than you want them to be at the end). Chop green onions and set aside.
4. By now the bacon should be done. Remove from heat and extract the bacon from the pan. Wipe down the pan with a paper towel to remove most of the bacon grease.
5. Heat water in a small pan (add as much water as possible without risking a spill).
6. Add some cooking oil to the large pan and reheat. Once the oil is hot, add chopped green onions and garlic plus a dash of salt. Stir and cook until the garlic begins to turn golden brown.
7. Add the frisee to the large pan in big handfuls. Season with a bit of salt and pepper, and cook until wilted about 5 minutes.
8. While the frisee is cooking, check the water in the small pan. When it's boiling, turn the heat down to low. Crack an egg into a small dish and slide it into the water. Repeat and slide another egg into the pan. Poach to desired level of "doneness." (I personally think leaving the yolk all nice and runny makes a wonderful "dressing" for the frisee).
9. Once the frisee is wilted, remove the large pan from heat and set aside. Take the bacon strips and chop into small pieces.
10. Arrange the frisee into a little nest on your plate, gently place a poached egg in the middle, and top the whole dish with half of the bacon bits. Serve and enjoy the goodness that is bacon.
Tuesday, June 18, 2013
CSA 2013 Partial Share #2
#deathbylettuce comes early this year. We've been getting heavy, unrelenting rainstorms that have turned the city into a giant concrete lined swimming pool. I suppose it comes as no surprise that the farm has been turned into a muddy mess, with happy heads of lettuce thriving in the relatively cool and damp weather.
I am looking forward to seeing what the fields bring us as they dry out. Also, farm trip at the end of the month!
CSA 2013 Partial Share 2
- 1 head red leaf lettuce
- 1 head green leaf lettuce
- 1 head escarole
- 1 head frisee
- 1 bunch spring onions
Winner: Frisee, because I love wilting it ever so slightly and topping it with a fried or poached egg. And I have 2/3 of a carton of cute, brown, free-range eggs in the fridge. I find small colored eggs prettier than the standard jumbo white ones that dominate the supermarket.
Challenge: the pair of lettuce heads. Our newsletter did point out that greens go well in sandwiches, which is true, but only to a point. Lettuce sandwich anyone? You know what would be great with all this lettuce though? Samgyupsal. But there's a BBQ/pool party this weekend and samgyupsal, even disguised in a lettuce leaf bathrobe, is still the temporary enemy. T_T salad it is. Good thing I still have radishes left in the fridge...
Also, I ate a few borage sprouts today and although the flavor is still cucumbery, they've also taken on a distinctly oysterish taste. Kind of threw me off a bit. I'd never really made the connection between cucumbers and oysters up until now, but now I don't understand how I could have missed it. Weird.
I am looking forward to seeing what the fields bring us as they dry out. Also, farm trip at the end of the month!
CSA 2013 Partial Share 2
- 1 head red leaf lettuce
- 1 head green leaf lettuce
- 1 head escarole
- 1 head frisee
- 1 bunch spring onions
Winner: Frisee, because I love wilting it ever so slightly and topping it with a fried or poached egg. And I have 2/3 of a carton of cute, brown, free-range eggs in the fridge. I find small colored eggs prettier than the standard jumbo white ones that dominate the supermarket.
Challenge: the pair of lettuce heads. Our newsletter did point out that greens go well in sandwiches, which is true, but only to a point. Lettuce sandwich anyone? You know what would be great with all this lettuce though? Samgyupsal. But there's a BBQ/pool party this weekend and samgyupsal, even disguised in a lettuce leaf bathrobe, is still the temporary enemy. T_T salad it is. Good thing I still have radishes left in the fridge...
Also, I ate a few borage sprouts today and although the flavor is still cucumbery, they've also taken on a distinctly oysterish taste. Kind of threw me off a bit. I'd never really made the connection between cucumbers and oysters up until now, but now I don't understand how I could have missed it. Weird.
Wednesday, October 17, 2012
CSA Share #19
Days flying by. Is it just me, or is there tons of great music out there all of a sudden? Taylor Swift, Tristan Prettyman, Zedd, Christina Aguilera...
It seems the flood of great music has been accompanied by an equally overwhelming flood of lettuce. I have four different heads of lettuce, one head of frissee, a lovely mess of arugula, and bunches of swiss chard waiting in my fridge for me. #deathbylettuce
CSA Share #19
- 6.5 oz arugula
- 1 bunch parsley
- 1 bunch opal basil
- 3 leeks
- 5 medium potatoes (2lbs)
- 3/4lb purple string beans
- 1 bunch swiss chard
- 1 head frisee
- 1 head romaine lettuce
- 1 head green leaf lettuce
- 1 head red leaf lettuce
CWTC: potatoes!!! :) potatooooooooes :D
TAV: purple string beans, because they are purple
WTF: lettuce. I am adorable and cute and lovable, but I am not a rabbit. This is a veritable flood of green leafy things. I don't know how to handle this. I was so stressed by all the green that I ate half a chicken yesterday, just to reassure myself that I am not a cow or other ruminant. The farm apologizes for the cubed lettuce, which is the result of a packing mistake that was only realized after the truck was packed.
I am very excited to get potatoes, but sadly, it seems potatoes struggled this year with the heat and drought. 90% of the crop was lost at Free Bird Farms :/ This is the only planned potato week. And there was a frost this week, so the farm lost "the best bean crop" they had all season. I do love green beans, so this is pretty tragic.
We have broccoli and cauliflower to look forward to in the coming weeks. (bleh, broccoli, but yay, cauliflower!) Just a few weeks left now...can't believe the growing season is almost over. Then again, every time I step outside, the frosty air nips at my cheeks and reminds me that it's nearly winter. Scary.
Oh, I also found a new friend in my string beans last night. An skinny little earthworm about an inch long. Not quite sure what to do with him, I herded him into a cup with some decomposing lettuce and let him chill for a while as I sorted my vegetables. I couldn't just kill it, like I had with the caterpillar and grub I discovered earlier this season. I've always had a soft spot for earthworms, given how beneficial they are in the garden and on the end of a fishing line. No fish to catch, so I decided to let this little guy live to see another day. Besides, I'd already gone to the trouble of fishing him out of my veggies and making him a little home. I'd feel like a terrible person if I disposed of him now.
My burst of compassion and humanity translated into a trek down five flights of stairs to a patch of moist dirt, where I gently shook him out and make sure he burrowed away safely under his lettuce scrap. Since I had to take five flights of stairs down, this meant I needed to climb back up five flights of stairs to get home, which, by the way, is no small feat for an out of shape person like yours truly. At 3am.
I have done my gym and civic duty for the day (week?)
It seems the flood of great music has been accompanied by an equally overwhelming flood of lettuce. I have four different heads of lettuce, one head of frissee, a lovely mess of arugula, and bunches of swiss chard waiting in my fridge for me. #deathbylettuce
CSA Share #19
- 6.5 oz arugula
- 1 bunch parsley
- 1 bunch opal basil
- 3 leeks
- 5 medium potatoes (2lbs)
- 3/4lb purple string beans
- 1 bunch swiss chard
- 1 head frisee
- 1 head romaine lettuce
- 1 head green leaf lettuce
- 1 head red leaf lettuce
CWTC: potatoes!!! :) potatooooooooes :D
TAV: purple string beans, because they are purple
WTF: lettuce. I am adorable and cute and lovable, but I am not a rabbit. This is a veritable flood of green leafy things. I don't know how to handle this. I was so stressed by all the green that I ate half a chicken yesterday, just to reassure myself that I am not a cow or other ruminant. The farm apologizes for the cubed lettuce, which is the result of a packing mistake that was only realized after the truck was packed.
I am very excited to get potatoes, but sadly, it seems potatoes struggled this year with the heat and drought. 90% of the crop was lost at Free Bird Farms :/ This is the only planned potato week. And there was a frost this week, so the farm lost "the best bean crop" they had all season. I do love green beans, so this is pretty tragic.
We have broccoli and cauliflower to look forward to in the coming weeks. (bleh, broccoli, but yay, cauliflower!) Just a few weeks left now...can't believe the growing season is almost over. Then again, every time I step outside, the frosty air nips at my cheeks and reminds me that it's nearly winter. Scary.
Oh, I also found a new friend in my string beans last night. An skinny little earthworm about an inch long. Not quite sure what to do with him, I herded him into a cup with some decomposing lettuce and let him chill for a while as I sorted my vegetables. I couldn't just kill it, like I had with the caterpillar and grub I discovered earlier this season. I've always had a soft spot for earthworms, given how beneficial they are in the garden and on the end of a fishing line. No fish to catch, so I decided to let this little guy live to see another day. Besides, I'd already gone to the trouble of fishing him out of my veggies and making him a little home. I'd feel like a terrible person if I disposed of him now.
My burst of compassion and humanity translated into a trek down five flights of stairs to a patch of moist dirt, where I gently shook him out and make sure he burrowed away safely under his lettuce scrap. Since I had to take five flights of stairs down, this meant I needed to climb back up five flights of stairs to get home, which, by the way, is no small feat for an out of shape person like yours truly. At 3am.
I have done my gym and civic duty for the day (week?)
Tuesday, June 12, 2012
CSA Share #1
Our CSA share pickup times are 5pm to 8pm, but I obviously need to be at work during that time. However, I figured I would plan out my CSA rendezvous so that I could grab my share, drop it off, and be back at work in about 30 minutes. A good plan - a great plan.
I walked in, initialed my name on the sign-in sheet, and went down the row picking out my vegetable allotment for the week:
Other lady: Wow, he's a big one!
Lady: Aww come here, little guy! Aww he's scared!
Me (in my head): UHHHHHHHHHH.
Fortunately, I'm not the squeamish type except when it comes to cockroaches and millipedes/centipedes. Earwigs freak me out too, but those I can deal with. I used to play with potato bugs and collect earthworms. And I caught scorpions and released them outside in the name of humane-bug-treatment. So I wasn't completely unsympathetic to the lady. But at the same time, I think 5+ years of living in super-urban environments has made me a bit less capable of mentally dealing with bugs, so I decided to speed through the CSA pickup line and pray that the bug would remain terrified long enough for me to escape into the elevator before the bug-savior managed to catch him. I wasn't exactly keen on the idea of sharing a cramped, dank, humid SLOW elevator with our lovely bug-savior, the bug, and a couple of sweaty strangers who might not take kindly to the ongoing bug-rescue.
I grabbed my spoils and fled out the door, willing the elevator doors to shut before bug-savior came barreling through. Fortunately, my prayers were answered and I was on my merry way down to the ground floor sans bug.
Walking home was a trial, as I tried to balance my umbrella, bag and vegetables while hopping around puddles in my heels without crushing my delicate salad greens and arugula. Fortunately, I'd had the foresight to pack away my delicate greens in my purse, so they were somewhat more protected than the plastic bags banging away at my knees as I jumped and skipped my way home.
Of course, life doesn't go according to plan. For starters, it was raining.
Remember a few posts ago, how I waxed poetic about the rain? Yeah. All well and good in theory, but slogging through puddles was a bit less than fun. Especially since I was slogging and hopping awkwardly over puddles in heels. I'm just glad I managed to not sprain anything vital. Graceful, I am most definitely...not.
Once I made it to the pickup building, I took an elevator to the 5th floor, where the distribution was supposed to be taking place. I ended up on a floor with rows of numbered rooms. I walked down one hall, then another, looking for the "conference room," only to realize halfway down the third hall that I was wandering through a hotel. Wrong building.
I went back to the elevators and waited patiently for the elevator to bring me back down to earth so I could continue my CSA quest. I say patiently because the elevators (there were two!) took about 5 minutes to reach my floor. If I wasn't sure before, I was sure now: this was an old, decrepit building, and I was probably safer walking up and down the stairs than risking the elevator. But I'm lazy, so I just waited for the elevator.
Once I was safely on the ground, I went through a pair of double doors and asked the nice gentlemen at the front desk where the conference room was. They pointed right and said through those doors. I went right. I climbed a flight of stairs, only to realize it led straght to a locked door on the second floor. I went back to the nice gentlemen and inquired politely where the conference room was. This time, they pointed left. I thanked them and went on my way.
Once I went through the door on the left, there were two hallways and multiple doors. I went right. Nothing. I backtracked and went left. Eureka! Elevators! And the people coming out of the elevators were holding plastic bags full of green leaves. I was getting close. I could feel it!
This time, the elevators were slightly faster, but I was surrounded by sweaty people in a hot, dank elevator. We also stopped at every floor. My offended nose informed me that this was rather unpleasant, and this CSA share had better be worth it...
Upon reaching the fifth floor, I went left and for the first time all day, I had guessed right the first time. The conference room was straight ahead! (Okay, I cheated. I went left because that's where all the other people with bags of vegetables were coming from. But I still went the right direction the first time, which I think is remarkable regardless of the circumstances surrounding the decision. Plus, it shows my strong deductive skills.)
 |
| CSA Share #1 |
- 1 bunch frisee
- 1 head romaine lettuce
- 1 bunch Easter Egg radishes
- 6.5 oz mixed baby salad greens
- 1 bunch red spring onions
- 1 bunch arugula
- 1 bunch kale
- 1 bunch cilantro
It all looked so good and so fresh, I wanted to start munching away at the table. But that would have earned me some odd stares and possibly an escort out of the building (plus a mouthful of dirt), so I restrained myself and packed away my shares into my plastic bags.
Halfway through my perusal of the red spring onions (such a pretty color!), the woman next to me found a large bug in the pile of frisee I had just been sorting through.
Lady: Oh hello! What are you doing here?
Other lady: Is that a bug?
Lady: Yeah, let me just take him outside. Come here little fella! I'm not gonna hurt you. Come here! Other lady: Wow, he's a big one!
Lady: Aww come here, little guy! Aww he's scared!
Me (in my head): UHHHHHHHHHH.
Fortunately, I'm not the squeamish type except when it comes to cockroaches and millipedes/centipedes. Earwigs freak me out too, but those I can deal with. I used to play with potato bugs and collect earthworms. And I caught scorpions and released them outside in the name of humane-bug-treatment. So I wasn't completely unsympathetic to the lady. But at the same time, I think 5+ years of living in super-urban environments has made me a bit less capable of mentally dealing with bugs, so I decided to speed through the CSA pickup line and pray that the bug would remain terrified long enough for me to escape into the elevator before the bug-savior managed to catch him. I wasn't exactly keen on the idea of sharing a cramped, dank, humid SLOW elevator with our lovely bug-savior, the bug, and a couple of sweaty strangers who might not take kindly to the ongoing bug-rescue.
I grabbed my spoils and fled out the door, willing the elevator doors to shut before bug-savior came barreling through. Fortunately, my prayers were answered and I was on my merry way down to the ground floor sans bug.
Walking home was a trial, as I tried to balance my umbrella, bag and vegetables while hopping around puddles in my heels without crushing my delicate salad greens and arugula. Fortunately, I'd had the foresight to pack away my delicate greens in my purse, so they were somewhat more protected than the plastic bags banging away at my knees as I jumped and skipped my way home.
I dumped the vegetables into individual plastic bags after admiring them for a few minutes, shoved them in my fridge, and ran back to my office. Total adventure time? 45 minutes. Not bad, but next time I'm hoping to shave that down to half an hour.
After seeing this week's share, I'm thinking a salad spinner would be really handy. I'm not sure what I'm going to do with everything just yet, but I've got a few ideas. The radishes will make a nice snack or salad addition, and I can use the spring onions and cilantro in spam fried rice. I've invited one of my friends to come eat salad with me on Friday night and she happily accepted. Since she just moved to the city, all she has in her pantry is spam. Ergo, spam fried rice. I can't use all the cilantro though (and my roommate hates it), so I'm not sure what to do with it. We'll see...
I'm really excited about the kale though! Lovely, gorgeous kale leaves that will make beautiful kale chips. Woo!
 |
| KALE CHIPS?! |
And I'm thinking that sauteed radish greens and frisee would make lovely additions to our salad/spam fried rice dinner. We'll see!
 |
| Frisee: wilted? |
Anyways, it's late, I'm out. I think I'll hold off on washing anything until Friday and cross my fingers that the cilantro and greens stay fresh. Not worried about the radishes or kale, but a little concerned about the baby salad greens. I always feel like Friday is so far from Monday (or Tuesday, or Wednesday...), but this Friday in particular feels like it can't come fast enough.
More pictures of this week's haul:
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| Radishes! So cheerful and bright :) |
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| So happy :) |
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