Oh the guilt!!!
It's not about leaving OYFP (yes, after three years I'm resigning, and like Sarah Palin, I'm not sure what my future volunteering plans are).
It's about all the vegetables in my fridge.
Oh the vegetables!
Daikon turnips, kale, radishes, cabbage (two kinds), three bunches of cilantro, two bunches of parsley, ten cucumbers, garlic scrape, regular garlic, onions, tomatoes, and more. It's CSA time, and I have plenty of veggies again. The harvest has been bountiful despite the overly rainy and cloudy season, and my fridge is bursting at its seams. How quickly I forgot the pressure of the veggies in the fridge --- "eat me! cook me! I'm organic and natural and going to go bad unless you do something!"
I have extra pressure this year because my brother -- my own flesh and blood -- has grown these vegetables.
Don't get me wrong - these veggies are out of this world delicious. I want to eat them. But there are some unusual veggies in the mix, and there's only so many stirfry dishes a girl can stand. Or cabbage soup (yuck). I've been on the search for a Few Good Recipes, and I think I've found them.
My easy seasonal recommendations, which even those of you who don't belong to CSAs can use:
- Parsley: Pepita Parsley Pesto
- Cabbage: Curried Coleslaw (sub out half the mayo for greek yogurt)
- Cabbage: Okonomiyaki (Japanese Pancake)
- Kale: Roasted Kale Chips
- Kale: Summer Pasta n' Kale a la JLK
- Cilantro: Chickpea Cilantro Dip (add red onion or substitute navy beans for chickpeas)
- Zucchini: Throw 'em on the grill, or in the oven with the kale
- Daikon radishes: Just eat them raw
- You can't go wrong with a Summer Veggie Curry
- Or use a farm-fresh egg and some of your summer greens on this fun pizza
Related Posts: PSA for CSAs; Not Wasting Food; Patio Gardens; Find Local Food Locally
Photos courtesy of Red Fire Farm. You can buy their veggies bi-weekly at the South Station Farmer's Market.