Monday, April 21, 2008

How to use up half your CSA veggies without trying.

rainbow slaw
Originally uploaded by emily ca..

I pride myself on my ability to make up halfway decent food using whatever I have around. This is an especially important skill during our CSA season.

I made this rainbow slaw:

-Green tops of one young onion*
-Chantenay carrot, sliced into matchsticks*
-Red radishes, sliced into matchsticks*
-Purple cabbage, shredded*
-Juice from one meyer lemon
-Apple cider vinegar, salt, and pepper to taste

Just mix and let sit for a little bit.

The slaw was meant to go with this soup:

-Young onion, everything but the green tops, sliced thinly*
-Green garlic, sliced thinly*
-Spices: dried oregano, ground coriander, cumin, red pepper flakes or spicy ground cayenne
-Can of black beans, drained and rinsed
-1/2 c. organic sweet corn
-Some canned fire-roasted diced tomatoes, drained
-A little vegetable bouillon and water
-Red kale, stemmed and loosely chopped*
-Broccoli, stems and florets, chopped into bite-size pieces*
-Salt and pepper to taste

This is pretty basic. Saute the onion and garlic in a little oil, add spices and season a bit, add the canned/frozen ingredients and stir, pour in broth, bring to a boil. Check seasoning, then add the kale and broccoli and cook until tender. Then it should be ready to serve with long-grain brown rice or, perhaps, tortilla chips (homemade baked ones would be a nice alternative) and the rainbow slaw on top.

Check for CSA farms near you if you want to improvise your own meals and eat with the seasons.

* indicates something from our share.

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