FOUND IN: The Fare, The Farm on January 11, 2013
Broccoli 'Packman', a cool season veggie found in the CSA Farm Share this time of year.
It's Thursday night, you've had a long week, and you come home to find a big, beautiful, but daunting bin of veggies waiting for you. You signed up for a farm share because you wanted to eat better and have fresher, more interesting meals. But now--you're tired and overwhelmed. Don't panic. You can do this in stages. Really.
So here's what I found today and how I dealt with it. I had beets with gigantic, pretty greens, kale, and a huge savoy cabbage. I also got broccoli, 2 kinds of peppers, and winter onions. I was planning a soup for supper, so I set aside part of the kale to add to my soup, along with some of the onions. Everything else I needed to store. I cut the beets off the greens, trimmed the stems of the greens to reduce their size, put them in an open plastic bag along with the kale and onions and stored them in the vegetable drawer. The beet roots I just put in the drawer, no bag. I stored the broccoli and peppers in the drawers, unwrapped. The cabbage is large and so fresh that I simply trimmed the bottom and set it in a bowl with an inch of water. It will be fine for a couple of days. I've left pretty cabbages in a glazed bowl as decoration on occasion, until I could find time to cook them. Tomorrow I will pull off the outer leaves, stack them in a plastic bag for some stuffed cabbage rolls and store the rest of the head for later. Tonight it was just too pretty to tear apart.
Here's my plan (always subject to change, of course).
The soup I made tonight is turkey and white bean with dill and will make great lunches for several days. I'll make stuffed cabbage rolls for one or maybe two dinners with the outer savoy leaves. The beets sliced thinly and used raw as the base of a fresh salad will probably grace 2 dinners, unless we have guests. The beet greens cooked with the rest of the kale make a side dish for a simple protein for another night. Then I'll use the rest of the savoy to make a slaw for fish tacos for a change-of-pace dinner. That just leaves the broccoli. Since I need more lunches, I'll probably put it into a frittata or a quiche as the main event. That could also work as a breakfast one day.
Ah, it's good to have a plan: and to know everything will get used. I'll post the recipes for the soup, salad, fish tacos, and frittata separately. It's looking like a pretty healthy week!
Post by Chef Susan Wigley, a regular contributor on the Compost In My Shoe farm team.