in this week’s box :
- frozen blueberries
- potatoes
- garlic
- parsnips
- spinach
- turnips
- green cabbage
- beets
simple recipes made using items in the box :
homemade kimchee : Josh adapted Mark Bittman's kimchee recipe from his book How to Cook Everything Vegetarian, which can be found here. He substituted shallots for the scallions, maple syrup for sugar, and used 2 tablespoons soy sauce, and then used sesame oil to replace the rest of the soy sauce.
lentil pasta sauce : Chop 1 small onion and 4 cloves garlic, and sauté in 2 tablespoons olive oil. Once onions soften, add 1 cup tomato sauce, 1 cup cooked lentils, and 1 teaspoon dried basil. Simmer until water cooks out of sauce. Serve over rice or pasta. Serves 2.
split pea soup with parsnips : Chop 1 large onion, 3 cloves garlic, and 2 parsnips, and sauté in soup pot in 2 tablespoons olive oil. Once vegetables are tender, add 6 cups water and 2 cups split peas. Cook until split peas are soft, and add salt and pepper to taste. Serves 8.
thoughts :
Mixed thoughts this week. I loved getting all that spinach and the blueberries again. For two breakfasts we had banana peanut butter smoothies with spinach, and for two other breakfasts I made blueberry smoothies with spinach.
But the root veggies are getting a little tiresome, so I’m really trying to find new ways to cook them. It’s true – as much as I love to eat seasonally and support local farms, you can only eat so many roasted vegetables. Hence, the split pea soup with parsnips and using up onions and garlic in the other dishes. I’m all about using small bits of the CSA share here and there, instead of making whole dishes with every possible item.
Moderation always, even with root vegetables.
Also, thanks to those of you who have filled out the survey so far. If you have a minute to fill out this five-question survey to improve Vermont Vittles, that’d be great!
