Multiple Approach Avoidance Complex
My first CSA box came today. I've mentioned it in other threads. It's a hybrid style and comes by delivery, which makes it great for me. They've been around a long time, but weren't available where I live last I looked at CSAs. So happy to be able to join, and their website is really well designed. Ordering veg from a grocery store is much harder. But now what? I'm feeling a lot better than I have all week and I want to do it all! Except for that which I don't want to deal with. :) Hence the complex. :)
I have bread to bake this evening.
I got rhubarb to make Lindac's pie..nice, young, tender rhubarb, but I chose it planning on pie, and I'd have to research fresh and young, so I'll just have finer pie. I should make the pastry tonight too...if I don't forget.
I have green beans from before which need steaming.
I have a couple of leftover medium leeks from before that I was thinking of putting in soup. Maybe with asparagus ends I threw in the freezer awhile back.
I have cucumbers from before--the regular garden cucumbers with the waxy skin. I'm going to use one for making grab and go container salads with the red leaf lettuce from my box, and maybe some of the curly green kale. I'm thinking I'll dice rather than slice and make a cucumber salad with the rest. I got a package of dill in my box (leaning against the wall in the picture) and I have some goat kefir which needs using. Maybe a spoon of sour cream or mascarpone to add some body and extra richness. I wonder if the green garlic will work in this? The picture on the customization screen looked like small scallions, but the reality looks like the offspring of a spring onion and a large leek. It's a farm box--no complaints--but I'm going to have to taste it first before I can plan what to do with it.
The green garlic might be good in stuffed cabbage. The savoy is perfect for that, but also very versatile and might be something else entirely. I don't even want to look at it yet.
Speaking of big things, there's the fennel. HUGE. The bulb isn't really that much bigger than ones I've used, but the the fronds are very tall. The kale is also very big. And here I was thinking it would be the rhubarb that would be really long (not so). I have some ground sirloin. I'm thinking maybe roasting the fennel bulb and making a beef filling for it. I'm not sure what to do the fronds, though. Any ideas? There's a lot there.
So the baby broccoli is for pizza (maybe with fennel?). I was actually pleased that the regular broccoli came huge. I wanted it for broccoli slaw, which is from the stems, and the big stems are the best. There was a recipe I was looking at that called for crowns, but I can't remember what it was. I could just make a bake of some kind. Good with fennel fronds and green garlic?
The celery root is for general principles. It's a favorite and very versatile. I'm thrilled with how big and clean it is. By the time you clean smaller ones, there's nothing left. :)
The rest are fridge staples. The orange could be riper, so I put it in a fruit bowl There's also a green bell pepper and a packet of maitake mushroom. The mushroom might go in eggs. :)
But other than avoiding the rhubarb pie, today, and sending the cabbage and the beef dishes to the back of the line, I just don't know where to start. Well, after steaming the beans, of course...
A lot of the veg are from the basic CSA box, but I traded out things like lemons which actually grow in my garden, and added treats. They have other things available as well, so I got some craft hand sanitizer (not pictured). :)
Here's my Sleevendog style picture:
Comments (20)
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Good ideas, both. I need my washing machine for washing, but it's a good idea if all else fails. I have both a wheelie picnic sized cooler and a "personal sized" cooler in the house, and a giant expedition cooler in the garage. And a bag of ice and a container block. And freezer blocks.
So the tian probably could have used a little more time to get really roasty toasty, but it was already getting charred edges and I wanted to clean the kitchen before I crashed. But then I can reheat it in the oven, so that's good. It was really pretty--non-Yukon gold potatos, roma tomatoes, radishes, yellow squash and zucchini. The zucchini were the same diameter as the radishes, and the yellow squash, which were sort of a cross between straight and crookneck, were the fattest I've ever seen, so it didn't have that beauty of all the same. And I forgot to use a mandoline too. :) For home, it's no issue. :)
The tomatoes were really firm but turned to mush. I don't think I'll do that again. The potatoes were best where they got more than a drizzle of oil. Next time I'll try to remember to toss them with oil first. It all tastes great. I walked away from it, to ponder what to do with it. There was no hope of putting the braiser in the fridge. By the time it was mostly cool, I got the courage [whoa! just noticed that at the heart of courage is cœur. ;) ] to just take a soup spoon and lift it all into a long flat container. It fit nicely still on end. Lucky, that. I put it in the meat drawer. Nowhere else fit. I also took the hard boiled eggs out of the container--there were only two left. This morning there was a lot of room in the fridge. :) Oh. No, that was after I took out all the veg for today. :) The only thing on my list that didn't arrive was the fancy table butter. (I've learned that the fancy baking butter with a little grind of sea salt is really very similar. ;) )
I'm sorry. I babble when I'm tired....
- 6 years ago
I'm just tired today, so easing off. I made the cucumber salad, sort of. I cheated. I had this little tub that was for cancelled plans. The ingredients read more tzatziki adjacent than bagel schmeer, so I opened it. Yup. I added some black pepper, and laid my already washed sprig of dill on top,
The lettuce has just been hopeless. It's wash now, and I'm thinking it might make nice trays for the stuffed fennel. :). Or maybe wraps. Or compost.
One of the things I miss most is grab and go salads. I had these containers and went scrounging for texture. There a little twists of puffed quinoa, a few pepitas and half a dozen walnut halves which have been in my way, broken up. The leaves are meager without the lettuce, but there's baby spinach and wild arugula, plus steamed green beans, cut, and a few tiny broccoli florets, plus some cheddar left from the broccoli quiche and some steam poached chicken breast. I couldn't figure out how to add cucumber without it weeping all over.
So, the quiche was kind of a guy recipe I found. Heavy on whole eggs. I was trying to figure out how to do more of an egg bake, without full on casserole. This was perfect. More to the omelette side than real quiche, but light and airy, and thick. Stronger structure than either omelette or quiche. Crustless, in my version. Interesting for having a bit of a kick. Leftover, good in a sandwich.
bragu_DSM 5