Holy kohlrabi, what am I going to do with all this stuff? I’m being bombarded with vegetables and fruit. This was last night’s small share delivery. SMALL share, but in a Brobdingnagian way. And some of the veggies and the pears didn’t even make it into the photo frame. Oh, and I totally forgot to add my dozen farm-fresh eggs.
I set out at the beginning of CSA season to use every last lettuce leaf I receive from Grant Farms, but they aren’t making it easy. Repeat after me. “My crisper drawer is not a place where veggies go to die.”
Okay, I’m warning the rest of you. This week’s harvest is pretty darn overwhelming. But I’m here to help you with some tips on how to wash, spin, store, eat, eat, give away, freeze, eat, eat, and eat some more farm fresh food.
And don’t panic, you can’t gain weight eating veggies. Unless you pair them with donuts and soda pop. I could eat that whole table of food in two days by myself and not gain an ounce. Having said that, I’m making sweet corn ice cream today. So there are no guarantees if you mess with the originals.
Tips for storing veggies
For washing, spinning and storing lettuce, check this post of mine.
For tips from the experts on storing veggies to retain their flavor and aroma, check here.
For a great SeriousEats post on how to unclutter your fridge and store veggies, check here.
Ideas for using greens
Poached eggs on spinach and tomatoes
This was my breakfast this morning. Spinach, tomatoes and a poached egg on toasted Montina bread (made from Indian rice grass). Sauté 2 cups of chopped spinach and 1 diced tomato in a small amount of olive oil over medium heat for 3 to 5 minutes. Poach an egg while sautéing spinach and tomatoes. Pile onto toasted bread, no butter needed. Season with sea salt and freshly ground pepper. This can also serve for lunch or dinner.
Savory kale, Swiss chard, or spinach
1 large bunch of kale (or other greens)
1 – 2 small onions
1 -2 cloves garlic, finely minced (optional)
small amount of broth
splash of olive oil (1 -2 tablespoons)
1 – 2 tablespoons tomato paste
Heat olive oil in a large skillet on medium heat. Add chopped onion and cook until lightly browned. Remove onion from pan and set aside for now. Add greens and a few tablespoons of broth to the skillet and stir gently. Turn the heat down, cover and steam until tender (anywhere from 3 to 8 minutes depending on how like your greens cooked). Remove greens to a colander to drain. Put onions back in the skillet; you may need to add a small amount of olive oil (if using, add garlic at this time), heat to a sizzle, cook garlic for 1 minute and add tomato paste. Stir until onions, garlic and tomato paste are well mixed and warm. Return greens to the pan; mix, heat and serve.
Stay tuned for sweet corn ice cream and how to freeze and use all those tomatoes!
Go forth and eat your veggies before they eat you!