My girlfriend can't keep up with the amount of veggies coming in, so she only wants to share the delivery every other week. So this is ALL MINE!
1 bunch of baby carrots (with the greens attached) 2 turnips (without greens) 2 big red torpedo-shaped onions 1 cabbage 3 pints cherry tomatoes 1 bunch arugula 2 "lemon" cucumbers 1 cucumber 1 zucchini 1 squash that appears to be a yellow zucchini, except that the blossom end is green for about two inches, with a sharp cut-off between green and yellow. I'm guessing the green part was in the sunlight? 1 round yellow squash 2 yellow pattypan squash 2 heads of red-leaf lettuce 3 heads of garlic 1 bunch basil 1 bunch collard greens 1 bunch Italian parsley 3 peaches (no, make that 2...) 1 ambrosia melon 12-oz container of blueberries
MelonCucumber SaladJude Here's what I ended up making: Honeydew-Cucumber Salad with Lemon-Mint Vinaigrette 1 small honeydew melon...
According to the book I'm using for reference, carrots keep best if the greens are cut off and kept separately, so that's what I did. I'm going to steam the greens and use them (1) in green salads and (2) as garnishes. The carrots themselves will be used to make a cold soup.
I'm going to make that Indian turnip recipe that I posted here a couple weeks ago, with turnips cooked in sour yogurt.
I never have a problem finding uses for onions. Almost everything calls for them.
Can You Hear A Tomato Cry..." 2769It seems as if the more that is left to the imagination, the better the thrill factor for the audience. That's what made radio such a great medium... the entire visual portion of the...
I'm going to try making sauerkraut with the cabbage. I'll follow the directions in the Broadway Deli cookbook.
The cherry tomatoes will be used in cold soups, in tossed salads, in an eggplant-tomato salad, and some of them will be oven-dried.
Some of the arugula will go into tossed salads. Some will go into cold soups. If there's any left, it will go into sandwiches.
The cucumber will be used in a melon/cucumber salad tomorrow night. The "lemon" cucumbers will be peeled, halved, seeded, and stuffed with a curried potato-pea mixture as appetizers.
The zucchini will be lightly brushed with olive oil and grilled.
The yellow squash will be halved, seeded, lightly steamed, and filled with a mixture of corn, butter beans, and ham. That'll be one of my snacks at work this weekend.
The pattypan squash will be quartered longitudinally, and the cut sides will be pan-seared with garlic-infused olive oil. It'll be a handy side dish to something or other.
The lettuce -- and there's a lot of it -- will be used for tossed salads, sandwiches, and bulgogi wrappers.
Most of the garlic will go into a chicken. Remaining garlic will be used as needed; there won't be any problem using it up.
Some of the basil will go into tossed salads, especially the Moosewood Thai salad and panzanella. Some of it will go into cold soups. The rest of it will go into a pan bagnat.
The collard greens will be used to make a cbutterole dish that appears in Vegetables from Amaranth to Zucchini, collard greens with sweet spices and cornbread dumplings.
The peaches will be eaten as they achieve ripeness.
The parsley will be used in tabouli, in cold soups, in salads, and in egg dishes.
Can You Hear A Tomato Cry..." 2770L. I worked in a neurophysiology laboratory, where they used lobsters. Just because an axon is large, does not mean the organism feels pain. Nerves...
Part of the melon will go into a cucumber-melon salad tomorrow, the remainder will serve as desserts over the next week.
The blueberries will join a basket of raspberries and a basket of boysenberries in a clafouti.
Bob
