Category Archives: Food

corn, pattypan squash, cucumber, little onions or shallots, peppers (red and green), tomatos, eggplant (italian and thai), kale

So that brings us to today. Here’s a list of what’s left over:

Wk 4: purple cabbage
Wk 5: lemon balm or lemon mint (?), and oregano.
Wk 8: leeks
wk 9: hot peppers.
wk 11: basil, sage, yellow squash, little onions, tomatos, basil, kale, green peppers, frying peppers, cucumber, cabbage, potatoes, purple eggplant
wk 12: corn, pattypan squash, cucumber, little onions or shallots, peppers (red and green), tomatos, eggplant (italian and thai), kale

and also a bunch of potatoes.
I think a lot of the herbs are no good, I need to look into that.

I’m going to make baba ganoush tonight, or at least roast all those eggplants. The kale I’ve been meaning to steam or stirfry with garlic, rough chop, and eat in a burrito. I have all the burrito stuff, just have to get to it! The new pickup is coming soon so I don’t want to have this many things just lying around!

Tomatoes! corn, yellow squash, eggplant, cukes, zuchinni, biscayne peppers (I think, based on the Kretchmann’s shares), a green pepper, and beans.

what’s left:
Wk 4: purple cabbage, and dill.
Wk 5: Non-spicy peppers, a cucumber, a zuchinni, beets, potatoes, lemon balm or lemon mint (?), and oregano.
Wk 6: non-spicy peppers (these all have to be biscayne, I think!), green pepper, jalapeno peppers, bag of beans, oregano, cucumber, zuchinni, eggplants.

Last week I used some of the biscayne peppers and swiss chard in one of those yummy layered quesedillas. and only last night I mashed up the basil from Wk 6 into pesto. I ate the corn from last week raw, which was super, except for the couple of ears that I left at work all weekend accidentally and couldn’t eat.

Tonight I’m going to use up my old eggplants for thai green curry (because I actually have curry paste now, yay!) and will toss in zuchinni, beans, and biscayne peppers. Someone gave me an idea for stuffed biscayne peppers (a chili rellano, really) with corn, which sounds awesome! and I am kind of craving fried yellow squash. The zuchinni I need to make breads with, I made a really tasty one with dark chocolate chips and whole wheat flour last year in Pittsburgh. and the tomatoes, well, I chopped a bunch to toss with my pesto noodles today at lunch, and ate one last night. SO GOOD. fresh tomatoes? are amazing.

So I’ll stop by the store tonight to pick up necessities like whole wheat flour, avocados, chocolate chips, cinnamon, eggs, milk, brown sugar, and other sundries like fresh limes.

and GOSH, but at 11AM on a day you didn’t eat breakfast is NOT the best time to post about food plans. AM SO HUNGRY. BUT, I did throw a lot of extra veggies into my lunch bag: like a big cucumber, a green pepper, some corn… I’m going to have to start munching.

poorly pictured are non-spicy peppers, green pepper, jalapeno peppers, bag of beans, oregano, basil, mint, cucumber, zuchinni, corn, eggplants, and NOT a CSA tomato.

Also, check these out:

Beautiful flowers!
Unfortunately they got a titch bit wilty when I went grocery shopping on the way home. le sigh. but they are so pretty!

what’s left:
Wk 3: radishes
Wk 4: purple cabbage, and dill.
Wk 5: Non-spicy peppers, a cucumber, a zuchinni, swiss chard, beets, potatoes, lemon balm or lemon mint (?), and oregano.

I still need to get matt’s mom’s recipe for cabbage salad. The corn I started bringing to work to eat raw, so I’ll do that with this week’s corn too. I mean to use all non-spicy peppers in some kind of stir fry with chard, or to do a chili rellano dish. And spices? heck, gotta start using!

This week my big need is to use up chard and zucchini. probably will start making zuchinni bread, b/c it’s so very good. I should freeze some of the mint so I can have mojito’s all summer long. and the oregano would go very nicely in some kind of italian food, I bet…

Not a lot of BIG COOKING items left, but there’s a few to get through!

I DID THROW SOMETHING AWAY. my first toss. It was a bag of mustard greens. It hurt me more than it hurt them, particularly as they had begun disolving into goo. I’m doing awfully well, so I won’t beat myself up about it.

Pictured are purple cabbage, tiny cukes little thai eggplants, 2 heads of lettuce, dill, mint, potatoes, and mmm, baby bok choi.

I haven’t done a very good job from last week with my veggies!

I just finished the head of lettuce, and the beets, and I haven’t touched the rest (a head of cabbage, a bag of spinach, some very small radishes and greens, a bag of chard, some red potatoes). I meant to bring the spinich in to eat, but totally forgot about it!

I DID finish a couple of things outliers from wk 2: I ate the pesto and cooked the cabbage in that white bean soup, and
Soon I mean to cook all my potatoes, I’ll roast them will dill and whole cloves of garlic in the oven. That, at least, will be quite tasty.

Here’s my listing of veggies still-to-be-eaten:

Wk 1: thyme
Wk 2: dill, arugala
Wk 3: cabbage, chard, radishes+greens, potatoes, spinich
and now Wk 4 to add to the list…

OK, big plans:

I should cook the spinich b/c it’s a little old. Spinich pie? quiche? I like quiche fine except for the crust.

use thyme and dill and potatoes for roasting with garlic.

I can cook the radish greens and the arugala together. It was really good in that pasta dish I made.

Chard… hm. dunno.

salads of lettuce, radishes, and cukes. 2 heads ought to last me 4 days. (fri, mon, tues, weds, sweet.)

stir fry the baby bok choi with butter, soy sauce, and nutritional yeast. serve on rice.

The purple cabbage would be pretty in a salad or something. I’ll hunt for recipes.

and the mint? MOJITOS. Whoot!

one head of lettuce, a head of cabbage, a bag of spinach, some very small radishes and greens, a bag of chard, a few beets, some red potatoes,

Holy cow, but I was a cooking machine last night. I feel like I cooked for 3 hours straight, but it might have been mostly doing dishes.

first I had to use up the kale from week 1. there were a couple of pieces of moldy, but I threw those out and steamed the rest. Then I coarsely chopped it and made the most delicious baked quesadilla. it was like this: tortilla, cheese, kale, tortilla, cheese, sauteed mushrooms, kale, cheese, chopped jalapenos, tortilla. And, I used cabot chedder with jalapenos in it so it was really tasty and spicy.

that was dinner.

while I ate dinner, I boiled some beets.

after I ate dinner, I made pesto, using up the basil from week 2.

then I enjoyed a slice of tang pie.

all in all, a very excellent food night. Tonight I may have tortellini and pesto, and I have some more arugala type greens (wk 2) and radish greens (this week) that I should saute or wilt and toss with something. tonight I was going to get started on a cabbage and white bean soup but I forgot to soak the beans, so I’ll have to do the “quick start” method, which involves boiling something for 2 hours and which I’m not really thrilled about (so I may not make soup tonight, which lets me off of the ‘must find smoked ham hocks’ hook.) I packed salad for lunch with left over quesadilla, but there’s a lunch meeting, I think, so I may have free food. I didn’t bring any beets with me though, sadly. nothing says yum like beets, even if I can’t convince myself that they’re dessert.

This week we got 2 different kinds of lettuce and a head of cabbage! also, dill, arugala, beets, and most excitingly, BASIL!

The share was bigger than last week, probably because of all the lettuce. I’m still finishing the heads I bought last week so I hopefully will get to them soon. I’m eating a Loooot of lettuce, y’all.

Here’s my status from last week:

kale: haven’t eaten yet.
beets: boiled on wednesday, eating last of today.
radishes: have been eating in salads all week, have 2 left.
small head of butterleaf (something) lettuce: ate last week. Still working on the 2 heads I bought though…
dill: haven’t used much — I put in my salad a couple of times, but mostly it’s in the fridge.
cilantro: put some into guacamole. Michelle and I used to buy these indian food seasoning packets and I really wish I had one of those now, because they’re so good with fresh cilantro.
thyme: used some in my risotto this week.
small bag of mixed greens: finishing last of today. Also, yellow squash that I bought.
kohlrabi!: put in my risotto with fennel. it was ok, but I think kohlrabi might be best raw and sliced thin. Maybe in a slaw.
arugala: cooked last night with some of this week’s arugala. I wilted it in olive oil and tossed with whole wheat linguini, parm. cheese, and toasted pine nuts. It’s very good, but I could stand more arugala in it. I think I’ll wilt the rest of it and put it into my leftovers.

not too shabby! I’m getting back into the swing of cooking at home. It’s so frustrating to be in the car on the way home and starving, but to have to tell myself “you can’t stop and pick up a burrito for dinner because you have food you HAVE to eat at home.” I’ve been tiding myself with homemade guacamole, it’s so fast and easy and absolutely 100% gratifying.