Adventures with Vegetables: Week 6

Starting to get a little more color.

On to week 6! This week we got:

- 2 lbs. carrots

- 2 scarlet turnips

- 1 bunch green onions

- 1 bunch collards

- 1 bunch Swiss chard

- 2 heads lettuce

- 1 bunch parsley

So many carrots in the share this week! But we love carrots, so it's okay. In an attempt to do something with our massive shelf of green onions, I searched online for recipes and found this hummus recipe that used them, AND parsley. It looked easy, so I made it. It was easy, although messy when it wouldn't all fit in my tiny food processor. And it wasn't the best hummus in the world. It tasted good, but it wasn't the creamy delicious hummus we usually get at Kroger. I later found out here that there's a secret to achieving that. Next time, I'll remember that. But it did use up some green onions and helped me consume a large amount of carrots and turnips.

That's a lot of hummus!

I also made fennel pork with roasted kohlrabi, sauteed chard and some sort of potatoes. I'm not real sure why I bought the potatoes, I'm sure I had a reason and then forgot about it, but I needed to use them. Apparently, I can think of nothing else to do with greens than sautee them. They taste pretty good (to me at least), but I have found that they don't reheat very well. The kohlrabi was delicious as always, and I do miss getting those.

As for the rest, Luis used the collards in his chaufa (fried rice), among other veggies. The parsley is still in our fridge and used periodically. I don't know what we did with the lettuce, probably ate it on sandwiches or something.

In next week's share: deliciousness that is summer squash and zucchini!

Adventures with Vegetables: Week 5

I'm like a month behind on posting this, so it will probably be short in that I'm a little fuzzy on the details. I know I cooked more than the previous week because I felt bad for wasting so many vegetables. I find the hardest part of this experiment is planning recipes based soley on the veggies we get from our CSA. I want to be able to eat broccoli or potatoes without feeling bad. But I feel awful when I buy veggies and there's so many rotting away. Luckily, at this point we are slowly steering away from leafy veggies in to more hardy ones. Since veggies all have their seasons, similar types of veggies are in season at the same time. There's only so many leafy greens I can eat!

In this share we got:

- 6 Kohlrabi

- 1 bunch carrots

- 1 bunch beets

- 1 bunch green onions

- 1 bunch Red Russian kale

- 2 heads lettuce

- 1 bag basil

- 1 bunch savory

- 1 bunch fennel

I of course, had no idea what to do with the beets. I was excited about the basil and made some delicious pesto with it. I also made lemon chicken with sauteed kale (using the current and previous week's kale) and a marinated beet salad that was included in our newsletter.

I can't really say it was delicious. Later, I took the beets and put them over lettuce and made another salad, which was alright. I hated making that beet salad because I managed to cut myself with the vegetable peeler and the cheese grater during it. I decided I don't like kale (which is bad because we get a lot of it). Luis hates both beets and all leafy greens. I'm pretty sure I used the kohlrabi and the fennel the following week. We never used the savory, we still have a mountain of green onions in our fridge (which we garnish everything with now) and we used the carrots for various stir fries or eating raw. Mostly what we accomplished this week was learning what we didn't like.