So much numiness! Except for the mizuna, anyway. Anyone want some mizuna? Also, while the parsley is excellent parsley, I'm not sure I can really use all of it. I guess I can make parsley pesto. Haven't done that in a while. But in the meantime, if you could use some parsley, let me know. Everythig else, though? Wow! Especially those peas. Haven't cooked one yet because they're so great to just munch on raw.
Meanwhile, does anyone have a mega stash of plastic shopping bags that you'd like to see go to good use? The downside of reusables…
- 2 heads Cauliflower
- 2 bunches Beets+Greens
- 2 bunches Carrots
- 2 bunches Curly Parsley
- 2 bunches Mizuna
- 2 bunches Collards
- 2 heads Cabbage
- 1 lb Sugar Snap Peas
Last night I had two goals: use up a bunch of the beet backlog (without roasting and at least some raw) and make a non-lettuce salad since we didn't get any. So I did a beet soup with most of the red beets (turned out great and is meant to be served cold, which is convenient this week) and made a shredded salad using the yellow beets, orange carrots and (white) kohlrabi. More beet than carrot, though in the same range, and somewhat less kohlrabi. I mixed up a dressing using dijon mustard, olive oil, sherry vinegar, and a bit of s&p. The result was FANTASTIC and I plan to make it again real soon. (It was in part inspired by a salad I came up with a few years back. No apples in the house right now, so I figured the kohlrabi would sort of do that job.)
This weekend out in the Berkshires, DD and I somehow managed to prep a no-stress five-piece dinner for 7 adults (plus one baby and one dog) consisting of green salad with fresh figs, Veganomicon chickpea nuggets, stuffed shells, broccoli with slivered almonds, and garlic bread. Plus his mom made a fabulous cake and brought ice cream, so all around, quite a meal!
On the preservation front, I've got some kimchi going which is probably ready to go into the fridge.