Day Before the CSA
We received our first half box of vegetables last week from our fall as part of their Community Supported Agriculture (CSA) program. It took all week, but I used it all, including the greens from the radishes and the kohlrabi, and the stems from the kohlrabi and chard. I crammed in three recipes in the last 24 hours: pan-fried greens with tofu last night, frittata with greens for breakfast, and “tabbouleh” for lunch. Taboulleh is in quotes because I had to use couscous instead of bulgur, but it turned out well in any case, and was a perfect vehicle for the odds and ends left in the fridge–salad dressing, radishes and greens, cucumber, olives–all of which I served over the last of our lettuce.
I didn’t have to throw anything away, but many of the greens were looking quite tired yesterday and today. Running out of produce (which I doubt will be an issue as the summer waxes) by using it sooner is a much better problem than using it up at the last minute. Running out means I buy anything else I need from our grocery cooperative. Rushing to use it at the last minute almost ensures having to throw something away. And the thrifty housewife in me (goddess knows where she came from–I didn’t get it from my mother) can’t stand that. So I’ll try to use more produce sooner this week. My veg bin stands empty and waiting.
June 18th, 2009 at 7:19 am
I’ve also used quinoa as the base for a for taboulleh-type salad. Just bought bulger for the first time this week, so I’m going to give it a try soon.