It’s actually been really tasty to have lotsa veggies, but, yeh, if people want frozen soups or other veggie creations y’all should let me know and I’ll give you some.
If you’ll forgive the hyping of a local (to me) and queer-friendly celebrity chef: Hugh Acheson’s “The Broad Fork” is a great cookbook for folks feeling overwhelmed by CSA vegetable subscriptions. Ask your independent bookseller for a copy. (Also available as an e-book from the usual suspects.)
I kind of identify with this. I volunteer with my local chapter of Food
Not Bombs (an organization that cooks and serves free meals, typically vegan.) We get donations of slightly old produce from grocery co-ops, and we never know what we’re going to get. Sometimes it’s a bunch of cool ingredients we can make a variety of dishes with, and other times it’s pretty much all the same thing. It’s always fun to see what we can come up with.
Guys, you said you wanted kale recipes? I can’t think of anything else of the top of my head, and it doesn’t use a massive amount (if you’ve got loads) (unless you really like seaweed, like me!), but you can make chinese seaweed! (It’s really good I promise)
Last year, we had Abel & Cole boxes sent, so you can go to their website for the recipe ( http://www.abelandcole.co.uk/recipes/chinese-seaweed-kale ) and loads else that’s really useful for all sorts (christ i sound like an advert, haha) or I’ll write it here too.
A few handfuls of kale, think about how it’ll shrink a tiny bit in the oven, take the leaves off the stems and chop them in slices. Good pinch each of salt and caster sugar and just a bit of oil so they don’t get stuck to anything. Mix up, put on a baking tray in one layer.
Baking tray in preheated oven (200c / GM 7 / 390 F), bake for 5 mins and check half way through. Done!
My go to for pretty much all vegies is stir fry or soup. Cabbage is good in a curried soup, gives it more flavour. What I do is boil it up with stock and any other veggies, add coconut milk and a spoonful or two of curry paste
I love your expressions in “Week Two” – Your decisive ‘This Is The Problem’, and Joe’s thoughtful look, which I keep reading as “What the hell is chard?”
If you’ll forgive the hyping of a local (to me) and queer-friendly celebrity chef: Hugh Acheson’s “The Broad Fork” is a great cookbook for folks feeling overwhelmed by CSA vegetable subscriptions. Ask your independent bookseller for a copy. (Also available as an e-book from the usual suspects.)
I kind of identify with this. I volunteer with my local chapter of Food
Not Bombs (an organization that cooks and serves free meals, typically vegan.) We get donations of slightly old produce from grocery co-ops, and we never know what we’re going to get. Sometimes it’s a bunch of cool ingredients we can make a variety of dishes with, and other times it’s pretty much all the same thing. It’s always fun to see what we can come up with.
Guys, you said you wanted kale recipes? I can’t think of anything else of the top of my head, and it doesn’t use a massive amount (if you’ve got loads) (unless you really like seaweed, like me!), but you can make chinese seaweed! (It’s really good I promise)
Last year, we had Abel & Cole boxes sent, so you can go to their website for the recipe ( http://www.abelandcole.co.uk/recipes/chinese-seaweed-kale ) and loads else that’s really useful for all sorts (christ i sound like an advert, haha) or I’ll write it here too.
A few handfuls of kale, think about how it’ll shrink a tiny bit in the oven, take the leaves off the stems and chop them in slices. Good pinch each of salt and caster sugar and just a bit of oil so they don’t get stuck to anything. Mix up, put on a baking tray in one layer.
Baking tray in preheated oven (200c / GM 7 / 390 F), bake for 5 mins and check half way through. Done!
My go to for pretty much all vegies is stir fry or soup. Cabbage is good in a curried soup, gives it more flavour. What I do is boil it up with stock and any other veggies, add coconut milk and a spoonful or two of curry paste
If you can eat pork, i know a kickass recipe for red cabbage salad (with garlic and bacon).
I love your expressions in “Week Two” – Your decisive ‘This Is The Problem’, and Joe’s thoughtful look, which I keep reading as “What the hell is chard?”
Yall need to make kraut. And other fermented veggies. Sounds complicated but I utterly swear to you it’s not.