So Many Veggies, So Little Time
Now that the growing season is in full swing, it’s exciting to go to my CSA pickup since I don’t really know what to expect. Yesterday, as I approached the pickup barn, my senses were overwhelmed by the aromatic produce before I could even see what was available. There were so many choices I had to pass on some because my medium share basket couldn’t accommodate all of it. I made my choices with an eye toward choosing new things and favorites, which included:
Red Cabbage, Bok Choy, Parsley, Baby Carrots, Corn on the Cob, Thyme, Chiogga Beets, Basil, Kohlrabi, Pattypan Squash, Amaranth, Green Beans
I passed up zucchini, yellow squash, kale, swiss chard, sage and savory.
Since the meals cooked during first two weeks of this CSA membership didn’t bring in overwhelming accolades from the girls, I decided to take a new approach. Instead of making the vegetables the star attraction of our meals, I would make simple, familiar main dishes and let the veggies play the role of side dishes. Last night we had hamburgers accompanied by corn on the cob, steamed green beans with butter, and sliced kohlrabi for nibbling. It all went over well. Tonight I’m grilling chicken, using thyme in the marinade, and sauteeing lots of greens together as a side. I’ve chopped up the amaranth, beet tops, and kohlrabi tops and will cook them with olive oil and minced garlic.
And yet, there are still so many veggies in the fridge, it’s hard to think about how they’ll be used before they go bad, or it’s time to pick up next week’s supply. It’s a good problem to have.
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3 Responses to “So Many Veggies, So Little Time”
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Use up your plentiful veggies at the end of the week by making a minestrone soup. Another thing you can do with all the left over veggies is to make a clam chowder. Was just talking with my sister about our mother’s homemade clam chowder and remembering her buying fresh clams, shelling fresh peas, chopping fresh carrots, etc. etc. No canned clam chowder for her!
Wow, that sounds delicious. Did she use fresh tomatoes in her chowder, or make New England style?
Thanks for the suggestion, although I doubt that a soup with beets in it would go over too well in this house. I think most of us now tolerate them roasted, but not in soup!
Manhattan style!