It’s the most wonderful time of the week…
With the chickens a-cluckin’
and little ducks running
about at your feet!
It’s the most wonderful time of the weeeeeeeeeeeeeeek!
…sorry. My love for veggies just can’t be contained, apparently. Or maybe my love for farmyard poultry.
Another week, another load of veggies! Big thanks to Chris for photographing our share this week, since I was busy
trying not to die training for our upcoming 2K race. What’s in this week’s share?
Luscious beets, another head of lettuce, some fun purple beans, carrots, younger green onions, Swiss chard, mammoth zucchini and parsley! Toddler fingers, while possibly delicious, were not officially part of the share.
When The Boy got home with our half of the loot, I was actually a little concerned that Boj had been overly generous and just given us the whole zucchini instead of halving it. Happily I then saw Chris’ picture and realized that, no, we actually got two of the mammoths in our share this week! (Guess who’s spent her morning sifting through zucchini bread recipes to try out?)
Boj recently wrote about how she uses her veggies, and it kind of made me think about how we deal with our share. (Ahem, and by “we”, I mean me. The Boy reported that when asked whether or not we manage to use up all of our veggies in a week, he had to truthfully answer that he had no idea. Boj, if you’re wondering, yes, we use them up every week.)
I’m not a meal-planner, at least not in the sense that most people think of it. I’m just not. If we remember last summer’s CSA posts, I tried laying out set plans for the week, and I always ended up changing so many of my meals that I’ve since given up trying to enforce a rigid menu anymore. I do try to think of full meals for three or four days out of the week (without picking which days they’ll be eaten on), but for the rest, I pretty much wing it. Those days, I set myself the task in the morning of figuring out what I’m making that night for dinner (and hopefully pulling anything I need out of the freezer in time for it to defrost during the day) or I just fall back on one of the many “cheat” dinners that I can just pull together from what’s in the pantry. (Why “souped-up nachos” isn’t one of these cheat dinners, I don’t know, but I think it should be. Hm.)
My point in all of this is that I don’t usually worry about fitting veggies in. There are times when the produce itself will suggest a meal (roots that lend well to roasting, for example, or maybe something that I really want to put in a soup) but generally, I just riffle through the veggie drawer while I’m pulling stuff out of the fridge, pick some victims and throw them in with what I’m making. (Except for the carrots. I’m pretty sure The Boy would have a fit if we consumed those in any state other than raw.) Some weeks when I was a little over-enthusiastic about using up our share, it meant that by Wednesday or Thursday night, the vegetable portion of dinner consisted of sliced cucumber and baby carrots alongside whatever else I’d made. And I think that’s okay — especially since we’re in the midst of bbq season.
With all that said, I do usually have a couple ideas about what to make with what we get, especially with the herbs. For example, when I saw this week’s veggies, I thought…
1 – Zucchini bread. Definitely. I do want to try grilling zucchini, but not with a massive one like that. I’ll hold out for the smaller, more delicate squashes for grilling.
2 – Tabouleh. It’s a shame The Boy will be gone for most of this week, but with a tuft of fresh parsley like that, there’s no way I’m not making myself a dinner salad out of it. (Something I might try? Quinoa tabouleh, instead of bulgur.)
3 – Pudding. Although I had mixed feelings about that chocolate-beet cake, I think the combination might have merit in another form. So I might try a steamed pudding-type thing instead.
That’s all I’ve thought of so far. What about all y’all? How do you guys plan your meals?