It’s Veggie Time!

For three years now, the Harris household has participated in a Community Supported Agriculture (CSA) program. During the summer-ish months, Rock Spring Farm puts together a box of assorted, organically-grown vegetables and delivers it (and a fun newsletter about what is going on at the farm) to a pick-up point nearby. In addition to feeling good about supporting a local family farm, we eat exponentially more fresh vegetables during the summer-ish months. I hear that this is “healthy”.

Veggie Box

The difficult part of eating exponentially more vegetables is that I don’t know how to cook much and many of the vegetables are new to me. Here are pictures of the first two weeks of veggies.

Veggies June06

This box contained snap peas, green top beets (the green parts are really yummy and the red parts aren’t so bad grilled), peppermint (fabulous in chocolate chip mint cookies), thyme, salad mix, kohlrabi (very yummy stir-fried with the beet greens), fresh onions, and garlicues (the curly green tops of the garlic plant – taste just like garlic, but so much easier to cook). The garlicues are at the bottom, center of the picture; they look like they are attached to the onions, but they aren’t. I’m only a slightly better at photography than I am at cooking.

Veggies2 June06

This one had more snap peas, French Breakfast Radish (really? for breakfast?), Romaine Lettuce, Dill Leaf, Greenhouse Cucumber, Fennel (anyone know what to do with fennel? please share), and Scallions.

Someday I hope to open the box and immediately know what I am going to cook with each and every item in there. I imagine it will be a very long time before that happens.

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4 Responses to It’s Veggie Time!

  1. Jen says:

    Curried Lentil Stir Fry with Apricots (really, it’s good!)

    (Serve with rice)

    1 cup dried brown lentils
    16 dried apricot halves–rehydrate with 1/2 cup boiling water
    2 tbsp. canola oil
    1 medium onion, diced
    3 cloves garlic, minced
    1tsp. ground cumin
    1 tsp. ground turmeric
    1/2 tsp. ground coriander
    1/2 tsp. ground cinnamon
    1/8 tsp. cayenne
    2 c. chopped broccoli
    1 c. diced carrot
    1 c. diced fennel bulb

    Bring 4 c. water to a boil, add lentils. Return to a boil, then reduce heat to med-low, cover, and simmer for 25-30 min, until lentils are tender.

    Heat the oil in a skillet over medium heat. Add onion and spices. Saute for several minutes. Add the liquid from the rehydrated apricots to the onions. Stir in broccoli, carrot, and fennel. Cover and steam for 7-10 min. Add apricots and lentils. Serve over rice.

  2. Jen says:

    P.S. If you have curry powder you can use it instead of all the spices. Maybe still add a little extra cinnamon. And I bet it would be good with kale or chard instead of broccoli.

  3. Veronica says:

    Here’s a Jamie Oliver recipe. I have quite a few recipes of his that use fennel, but most of them require baking the dish for 2 hours. That may be nice in the winter, but I’m not sure if you want to bake anything right now. This does say baked, but I’m sure you could just seal it all up in an aluminum foil pouch and grill it instead.

    Baked fennel with Garlic Butter

    3 large heads fennel
    1 clove garlic, finely sliced
    3 large knobs (tablespoons) of butter
    2 wine glasses (10 ounces) vermouth (white wine also works)
    Salt and freshly ground black pepper

    Preheat the oven to 425 degrees F. Remove any discolored parts of the fennel, then cut the tops off and slice finely, reserving the leaves. I normally slice each fennel from the top to the root, into about 4 pieces, but its not that important. You can slice them finer and more delicately if you like. Literally throw all the ingredients except the reserved leaves into a baking dish. Rip off a piece of parchment paper, run it under cold water and scrunch it up to make it soft. Then place it snugly over and around the fennel, not the actual dish. This bakes and steams the fennel at the same time–basically making it really tasty! Cook in the preheated oven for 20 minutes, or until tender. Scatter with the fennel leaves before serving.

  4. Kim says:

    Thanks for the dinner ideas! We made the curried one on Tuesday and I liked it a lot. We’ll have to try the other one with the next fennel that we get. It’s fun to have new recipes. =)

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