Saturday, March 28, 2009

Box Contents March 27, 2009

This week's box contains:
  • Parsley Root (we got parsnips)
  • Escarole
  • Chantenay Carrots
  • Orachs
  • Leeks
  • Baby Turnips
  • Mystery (we got red cabbage)
  • Arugula
  • Lettuce (promptly swapped for more parsnips)
From last week's box, we have:
  • Parsnips
  • Parisian Round Carrots
  • Fennel

So, we have *lots* of parsnips. On top of that, I leave Sunday afternoon for a week in London. I really want to keep things out of the virtual "compost pile" this year, so here's my plan for handling the current overload:
Parsnips: one batch of parsnip fries, large batch of pureed roasted parsnips to freeze in single serve portions to use as side dish later.

Escarole: Starter for dinner tonight, some form of soup like this one. I'll probably add a can of garbanzo beans and the Parisian round carrots, then will freeze leftovers.

Cabbage: Sweet and Sour Cabbage, added the fennel from last week to this dish. I'm going to try and freeze this too.

Baby Turnips: roasted.

Leeks: braised in cream.

Orachs & Arugula: saute with garlic

Chantenay carrots: Carrot Puree
Dinner tonight will be a veggie plate assembled from all this food served with a great sauce from last week's curly parsley, Salsa Verde from the March 2009 Vegetarian Times:
Salsa Verde
Serves 8

3 cloves garlic, peeled
1 c tightly packed parsley (leaves and stems)
8 pitted green olives
2T drained capers
2T fresh lemon juice
3T olive oil

Combine in a food processor till desired consistency. Season with salt and pepper to taste.

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