Organics to You - September 20, 2010

Between cutting back on boxes for a few weeks and the joyful craziness that was Wedding Camp there haven't been any updates from me for a while about our produce delivery. I'm doing some real guessing on the composted stuff since a couple of times I just cleaned out the fridge without noting closely what I was pitching into the bin.

That said, here's today's box full of goodies:

• a head of Romaine lettuce
• red grapes
  
• broccoli
  
• a leek
  
• 7 small summer squash, 3 kinds
  
• 3 chilies (1 sweet red, a poblano, and an anaheim)
  
• bunch of beets, with greens
  
• several small tomatoes
  
• 3 green pears
  
• 3 peaches
  
• 5 pluots
  
• 3 apples
• 2 ears of corn
  

In the fridge:

• carrots
• fava beans
• cucumbers (including the first from our garden!!)
  
• some garlic
• a huge pile of apples (we went to the farmers market this weekend and the Pink Pearls are in!)
  
• a few onions
  
• 1 red beet
• a bunch of radishes
• 2 lemons
• 2 limes
• 1 enormous mango
• 1 orange
  
• several bananas
• green grapes
• a few strawberries
• several tomatoes, including many from our garden
  
• several types of eggplant, including the orange Turkish ones from the garden
  
• ginger
• dill
• Italian parsley
• some lettuce
• a little chard
• a few bell peppers, many out of our garden
  
• there's quite a bit of kale out in the garden too
• red grapes
• celery
  

The Compost Pail of Shame (what we didn't use and had to compost):

• a whole lot of lettuce
  
• an eggplant
  
• several pieces of assorted fruit
• some cucumbers
• a little cauliflower
• some broccoli crowns
  

Expect to see some more recipes coming soon. I will post about fabulous mac & cheeze (using a creamy cashew & nutritional yeast sauce), our amazing shepherds pie, I am working on Christie to post her amazing mashed potatoes (also using a tasty cashew cream sauce and integral to the shepherds pie), and the crazy good Sloppy Schmoe's (my new made-up name for our take on sloppy joe's) we came up with this week after volunteering at Veg Fest.

We've also been experimenting with homemade almond milk, fantastic & healthy truffles from our friend Wendy's new cookbook, Scatter Vegan Sweets. Aside from the rich dishes I've mentioned above, we've been turning again to healthier, very low fat dishes along the lines of those in Dr. Joel Fuhrman's book, Eat to Live. This change has meant great new looks at salad dressings, stir-fry sauce, and very hearty minestrone soup.

Organics to You - August 2, 2010

We have started to cut back on the weekly boxes. We wisely did not get a box the week we attended OSCON since we ate out most meals. Last week we did get a box, but I was in a rush to just get stuff into the fridge, etc. that I never got it recorded.

That said, here's today's box full of goodies:

• a head of red leaf lettuce
• spinach
• rainbow carrots
  
• head of garlic
  
• 4 zucchini
• a cucumber
• green onions
  
• green beans
  
• blueberries
• 2 yellow peppers
• 5 apricots
  
• 2 huge grapefruit
  
• 3 nectarines
  

In the fridge:

• carrots
• fava beans
• green beans
  
• 2 1/2 cucumbers (including the first from our garden!!)
  
• some garlic
• green & purple cabbage
• 4 apples
  
• broccoli
• head of cauliflower
• 1 red & 1 golden beets
• radishes
• a pile of lemons
• 1 small lime
• 2 nectarines
  
• 4 mangoes
• 3 plucots
• 1 apricot
• 2 small daikon
  
• several bananas
• green grapes
• 2 pints of strawberries
• 1 tomato
• 2 yellow onions
• ginger
• cherries
• 2 pints of blueberries
• basil
  

The Compost Pail of Shame (what we didn't use and had to compost):

• Green leaf lettuce
  
• basil
  
• bananas
• some plums
• green onions
  

I have managed to post some new recipes recently and am enjoying that a lot. This time of year I tend to make a lot of hearty salads that make for portable dinners for picnics and are great chilled. We also both adore stone fruit and have been having lots of it in salad form. This week there will be a cucumber salad and perhaps gazpacho to use up the several we have. I have been continuing to make lots of stir-fries, particularly with the cabbage and zucchini. I think tonight we'll be having a green bean stir-fry along with some miso udon soup.

Organics to You - July 5, 2010

I think we're nearing the time when we will have to cut down to every other week or go into hibernation as we're starting to get more from the garden and the Farmers Market.

That said, here's today's box full of goodies:

• a head of green leaf lettuce
• kale
• basil
• yellow onion
• 4 zucchini
• a head of green cabbage
• 2 ears corn
• snow peas
  
• a cucumber
• blueberries
• a cantalope
• 5 apricots
  
• cherries
• 3 nectarines
  

In the fridge:

• carrot sticks
• carrots
  
• green onions
  
• peas
• lettuce
• 1 avocado (might be beyond saving)
  
• 2 cucumbers
• some garlic
• a shallot
  
• some onions
• chard
  
• celery
• green cabbage
• 4 apples
  
• broccoli
• head of cauliflower
• red beets
• radishes
• 3 grapefruit
• 1 mango
  
• a lemon
• several small limes
• 1 peach
• a watermelon
  
• 4 plums
• 2 pluots
• 2 apricots
• 2 small daikon
  
• several bananas
• pounds of strawberries
• medium sized jicama
• 1 tomato
• 4 Walla Walla onions
• ginger
• cherries
• pounds of blueberries
• pounds raspberries
• basil
  

The Compost Pail of Shame (what we didn't use and had to compost):

• jicama
• kale
  
• spinach
• lettuce
• some apricots
• some Russet potatoes

Came up with a great cilantro lime salad dressing last week, will be recreating and posting a recipe. Fourth of July provided the opportunity to make two big potato salads as well as a raw kale & garbanzo salad. This helped use up all of the red potatoes in the house. Although I tried having a few Russets, we just didn't get to them in time. I did make a pesto type dressing for the kale salad that used the garlic spears, mint and some basil as well as raw cashews and balsamic vinegar - very tasty!

This week - Several slaws with all that cabbage and perhaps a sweet & sour dish as well. The cabbage pairs so well with all the snow peas! Another pesto, this time with all the basil, perhaps to be served over zucchini pasta with grilled tempeh. I'm thinking I'm going to make a soup with the chard, perhaps a white bean soup. The kale will either go into another raw salad or appear steamed alongside the zucchini pasta & pesto.

Organics to You - June 28, 2010

Today is a day of massive fridge cleaning. We've been over run with deliveries, supplemental things we've picked up and farmers market finds. Combine all of that with some eating out and we're once again filling up the compost bin!

That said, here's today's box full of goodies:

• a head of red leaf lettuce
• kale
• garlic spears
• broccoli
• a cucumber
  
• green onions
  
• peas
• celery
• 10 red potatoes
• 3 yams
• 2 bulbs of garlic
  
• cherries
• blueberries
  
• 3 nectarines
• 5 apricots
  
• cilantro

In the fridge:

• green leaf lettuce
• 4 avocados (thrilled to learn that putting a ripe avocado in the fridge will let it sit for quite a while before getting around to using)
  
• 1 cucumber
• some garlic
• 2 shallot
  
• some onions
• kale
• chard
  
• celery
• green cabbage
• 5 apples
  
• broccoli
• head of cauliflower
  
• 2 bulbs of fennel
• carrots
• red beets
• radishes
• 4 zucchini
  
• 5 grapefruit
• 4 mangoes
  
• a lemon
• 4 limes
• 3 peaches
• 3 plums
• 3 pluots
• 2 apricots
• 1 plantain
  
• several red & orange bell peppers
• 2 small daikon
  
• several bananas
• 2 pints strawberries
• medium sized jicama
• 1 tomato
• young Walla Walla onions
• 3 red bell peppers
• 1 orange bell pepper
• ginger
• cherries
• 4 pints of blueberries
• 1/2 pint of raspberries
• russet potatoes
• red potatoes
• yams
• green peas (from our garden - yeah!)
  

The Compost Pail of Shame (what we didn't use and had to compost):

• piles of lettuce
  
• bunches of spinach
  
• a little cilantro
• some basil
• sunchokes
• bits of green pepper
• some broccoli
• 4 ears of corn
• a mango
  

Even more terrifying looking at it all written out...

OK, just how to cope with all this produce? Here's the ideas I've got, I'm grateful we have a party this weekend to help with the produce :)

• Raw kale salad will use up the 2 bunches of kale easily
• Tortilla soup (cilantro, zucchini, limes, carrots, celery, aromatics)
• Jicama Salad (if it is still in good shape when I go to peel)
• potato salad for the 4th of July
• Miso Udon Stew (broccoli, carrots, shallot)
• Daikon & Carrot Salad
• Garlic spear pesto
• Lots of fruit salad
• Cabbage & Pea salad
• Big stir-fry (more broccoli, chard, greens from garden)
• Big green salad for the 4th of July
  

Organics to You - June 14, 2010

Missed last week's post due to the crazy busyness of getting ready for Open Source Bridge. We'd thought last week we'd come home and cook some, but were wrong. This week we have a crazy surplus of produce in the house including the contents of this week's box:

• 2 heads of red leaf lettuce
• 1 bunch of spinach
• garlic spears
• 2 ears corn
• a cucumber
  
• asparagus
• baby broccoli
• bunch of carrots
• 6 Russet potatoes
• 2 yams
• 2 bulbs of garlic
  
• 1 avocado
• 2 nectarines
• 3 fuji apples
  
• 2 peaches
  
• 2 mangoes
• bunch of basil
  

In the fridge:

• Jerusalem artichokes (sunchokes) - yep, these are still there and STILL might be OK
  
• red leaf lettuce
• piles of spinach
  
• 6 avocados
  
• 1 cucumber
• 2 bulbs garlic
• several onions
• 2 ears of corn
  
• collards
• celery
• green cabbage
• 1/2 apple
  
• some broccoli
• head of cauliflower
  
• 2 bulbs of fennel
• carrots
• red beets
• radishes
• 6 grapefruit
• 4 oranges
• 2 lemons
• 4 limes
• 2 nectarines
  
• several red & orange bell peppers
• 2 small daikon
  
• several bananas
• Pounds of Hood/Honeoye strawberries
• medium sized jicama
• 3 tomatoes
  

The Compost Pail of Shame (what we didn't use and had to compost):

• cucumber
• some lettuce
• cilantro
  

We are still rather awash in produce! I tried to make some real veggie rich dishes last week to help use up some of the surplus. Between that and the gift of house guests who like veggie dishes we are making some headway. The garden is getting underway and I haven't listed the pounds of kale, mustard greens, bok choi and chard that are out there waiting for me to pick them and do something interesting. Oh yes, and lots of peas too. As things really start to produce we may need to stagger boxes to every other week, perhaps even pausing completely until late autumn?

This week -- I think I've been over thinking the whole making of saag and am going to give it a try. Christie's favorite Indian dish is aloo saag (potatoes with spinach) and since her birthday is coming up I thought it would be good to try it out. I am thinking of adding in some pieces of seared tofu as a kind of saag paneer, vegan style. The broccoli, garlic spears and asparagus will most likely become yet another stir-fry. The peppers were picked up to make fajitas this week and I think I'll make a huge pile of guacamole (freezing some) to use up the avocados.

Organics to You - June 7, 2010

Missed last week's post due to the crazy busyness of getting ready for Open Source Bridge. We'd thought last week we'd come home and cook some, but were wrong. This week we have a crazy surplus of produce in the house including the contents of this week's box:

• 2 heads of red leaf lettuce
• 2 bunches spinach
  
• asparagus
• fresh fava beans
• radishes
• bunch of carrots
• 6 Russet potatoes
  
• 6 tomatoes
• 2 avocados
• 4 nectarines
• 2 apples
• 2 tangerines
  
• a small cantaloupe
• 1 bulb of garlic

In the fridge:

• Jerusalem artichokes (sunchokes) - yep, these are still there and STILL might be OK
  
• red leaf lettuce
• 4 avocados
  
• a small zucchini
• 2 cucumbers
  
• 1 bulb of shallot
• 2 bulbs garlic
• half a large, yellow onion
  
• fresh fava beans
• collards
• celery
• baby bok choy
• Napa cabbage
• green cabbage
• kale
  
• 3 apples
  
• some broccoli
• little bit of cauliflower
  
• 3 bulbs of fennel
• garlic spears
• asparagus
  
• carrots
• red beets
• turnips
• radishes
• 6 grapefruit
• 2 oranges
• 2 lemons
• 2 limes
• 1 plum
• bell pepper
• 2 small daikon
  
• several bananas
• 6 pints of Hood/Tillamook strawberries
• medium sized jicama
• cilantro
  

The Compost Pail of Shame (what we didn't use and had to compost):

• 4 bananas
• some lettuce
  

We are awash in produce! Still getting more in the fruit category from the market to supplement the box. We picked the half-flat of berries this past Saturday out at the Bella Organics Berry Farm on Sauvie Island. I managed to make a couple of dishes using a lot of produce including a stir-fry with asparagus & garlic spears as well as a hearty stew that included asparagus, garlic spears, chard, shelling peas, carrots, celery and various beans.

With the pile of spinach I am leaning toward making a Korean wilted spinach dish that is often served with bibimbap. Christie has requested a carrot/daikon salad - perhaps served with a miso stew? Stir-fried veggies will certainly happen. I also want to do a jicama, lime & cilantro salad. I spotted a tasty sounding Moroccan stew using fresh fava beans, so that's up for this week too.

Organics to You - May 24, 2010

Hmm... not a lot of fruit in today's box from Organics to You, excepting the tomatoes and avocados:

• green leaf lettuce
• spinach
  
• asparagus
• fresh fava beans
• fresh shelling peas
• radishes
• bunch of carrots
• 5 tomatoes
• 3 avocados
• 2 cucumbers
• fennel bulb
• broccoli
• shallots
• 2 bulbs garlic
• basil
• cilantro
  

In the fridge:

• Jerusalem artichokes (sunchokes) - oddly enough these are still there and might be OK
  
• green leaf lettuce
• half an avocado
• a few small zucchini
• 2 cucumbers
  
• several bulbs of shallot
• 2 bulbs garlic
• large, yellow onion
  
• fresh fava beans
• collards
• baby cauliflower
• 2 red velvet apricots
• 2 d'anjou pears
  
• some broccoli
• a bulb of fennel
• 2 young Walla Walla onions
  
• carrots
• red beets
• turnips
• radishes
  
• red Bibb lettuce
  
• ginger
• 1 yam
• 4 grapefruit
• 6 oranges
• 2 mangoes
  
• 2 lemons
• 6 apples
  
• 2 kiwi
• 4 wrinkled peaches - these just didn't ripen nice last week
• several bananas
• a few pints of Hood strawberries
  

The Compost Pail of Shame (what we didn't use and had to compost):

• 2 bananas
  

We have been looking at what we eat and have noticed our tendency to not each much fruit combined with our shared sweet tooth and eating out a lot. The result is the decision to limit out eating out and limit sweets for special occasions. Last week I even made up a batch of almond cupcakes with almond icing and didn't have one!

The result has been the purchase of quite a lot more fruit and supplementary veggies for big salads. We found last week's green lettuce a little bitter and bought several heads of delicious, delicate red Bibb lettuce a the farmers market on Saturday along with a half flat of Hood strawberries, beautiful radishes, and snow peas (immediately went into a gingery stir-fry). We've been using a lot more veggies in all the lunch/dinner/snack dishes as well as a lot more fruit showing up at breakfast and for snacks.

We tried to supplement some things that looked like they were coming with a shopping trip to New Seasons yesterday, however, it somewhat backfired as several items did show up in the box. Now we have a surplus of garlic, radishes and cucumbers!

Organics to You - May 17, 2010

Today's box from Organics to You:

• green leaf lettuce
  
• radishes
• 5 small zucchini
• several bulbs of shallot
  
• fresh fava beans
  
• broccoli
• asparagus
  
• a bulb of fennel
• fresh basil
  
• 2 d'anjou pears
  
• an avocado
• 3 Fuji apples
  
• 4 oranges
• 4 peaches
  

In the fridge:

• Jerusalem artichokes (sunchokes) - oddly enough these are still there and might be OK
  
• Romaine lettuce
• young Walla Walla onions
  
• mustard greens
• green, curly kale
• a carrot
• ginger
• 2 yams
• 4 grapefruit
• 4 oranges
• 2 lemons
• 2 kiwi
  

The Compost Pail of Shame (what we didn't use and had to compost):

• a lot got composted right before we went out of town
• some tomatoes
• some citrus
• cilantro
• mint
  

We went out of town for a week, across two weeks, so I had the delivery suspended for those two weeks. The one before I just ran out of time and didn't get stuff posted up. Some of the produce in the house already was purchased by either Christie or I as we got back into town. We're looking forward to some nice salads for lunches and some more stir-fry dinners. Not sure what to do with the fava beans, but I'll be finding out!

Organics to You - April 19, 2010

Today's box from Organics to You:

• carrots
  
• radishes
• collards
• green, curly kale
• broccoli
• 2 leeks
  
• red potatoes
• salad greens
• 3 kiwis
  
• an avocado
• 3 Fuji apples
  
• 2 Atalufo mangoes
• 2 oranges
• 2 stalks rhubarb
  

From last week the fridge still contains:

• radishes
• 3 yams
• Jerusalem artichokes (sunchokes)
• a red beets & greens
• a lot of celery
• 3 stalks of rhubarb
• Romaine lettuce
• salad greens
• turnip greens
• spinach
• 2 leeks
• several small zucchini
• a lot of gold potatoes
  
• some rainbow carrots
• several apples
• several pears
• 2 Honeygold grapefruit
• 2 kiwis
• 2 tangerines

Supplemental produce in the house:

• 3 Meyer lemons
• a lime
  
• garlic
  

The Compost Pail of Shame (what I didn't use and had to compost):

• a yellow bell pepper
• a mango
• a lemon
• 2 artichokes (for which I feel considerable shame - they were really beautiful)
  

I'm surprised there isn't a bigger compost list. Perhaps it will grow considerably next week? Christie was in San Francisco most of the week and I realized that on weeks like that we should suspend the Organics to You deliveries! Some hash, some soup, and lots of collard wraps! We have a lot of produce on hand already with this week's delivery in the fridge.

Tonight I made a hash and I think there will be more collard wraps instead of bread for sandwiches. I believe I need to make more sauce out of some of the fruit. Perhaps miso udon stew again, with the broccoli.

Organics to You - April 12, 2010

Today's box from Organics to You:

• Romaine lettuce
• salad greens
• baby turnips w/greens
• asparagus
• radishes
• baby red beets w/greens
• raab
• rapini
• collards
• more celery
  
• kale
  
• 4 small zucchini
• 3 yams
  
• orange carrots
• 3 Pink Lady apples
• 3 d'Anjou pears
• 2 Honeygold grapefruit
• 3 tangerines

From last week the fridge still contains:

• 2 artichokes
• Jerusalem artichokes (sunchokes)
• a red beets
• some garlic
• a lot of celery
• 3 stalks of rhubarb
• some green lettuce
• 1 and a half yellow onions
• spinach
• kale
  
• 3 leeks
• bunch of chives
• several small zucchini
• a lot of gold potatoes
  
• some rainbow carrots
• several apples
• several pears
• a Honeygold grapefruit
• 3 kiwis
• an Ataulfo mango

Supplemental produce in the house:

• 4 Meyer lemons
• 2 lemons
  
• a lime
  
• a yellow bell pepper
  

The Compost Pail of Shame (what I didn't use and had to compost):

• beet greens
• some salad greens
• a tomato
• parsley
• cilantro
• half an avocado

Last week saw some progress with a shepherd's pie helping out with mirepoix, zucchini and potatoes. Another savoy bread pudding helped with even more mirepoix, kale and some zucchini. This week might be challenging since Christie is on business travel most of the week. I may need to invite people over or take food to people! I'm thinking of some veggie heavy stir-fries and lots of raw turnips, radishes & celery sticks with hummus!

Organics to You - April 5, 2010

Last week I forgot about the delivery until it was close time for me to leave to pick up Christie and go to a friends' seder dinner. I totally blew putting in the last delivery. Starting over again with today's box from Organics to You:

• spinach
• salad greens
  
• red kale
  
• a leek
• bunch of chives
• 5 small zucchini
• gold potatoes
  
• rainbow carrots
• 3 Rainer apples
• 3 d'Anjou pears
• 2 Honeygold grapefruit
• 3 kiwis
• an Ataulfo mango
  

From last week the fridge still contains:

• 2 artichokes
• a few carrots
• fingerling potatoes
• Jerusalem artichokes (sunchokes)
• 2 small Russet potatoes
• gold potatoes
  
• 2 red beets
• some garlic
• 2 grapefruit
• 2 Mineola tangerines
• a lot of celery
• rhubarb
• braising greens
• a kiwi
• 5 pears
• 5 apples
• 2 leeks
• beet greens
• green lettuce
• cilantro
• 2 onions
• half avocado
• half onion
• red curly kale
  

Supplemental produce in the house:

• 4 Meyer lemons
  
• 2 navel oranges
• 5 bananas
• parsley
• a shallot
• a yellow bell pepper
  

The Compost Pail of Shame (what I didn't use and had to compost):

• green curly kale
• Romaine lettuce
• an avocado (oh the shame of it all)
• a few Chioggia beets
• an eggplant

Last week shows what happens when we don't end up eating at home as much - more went into the compost pile unused and we have a lot of produce already on hand. The star of last week were the collard greens used in a seder friendly dish first, then the leftovers incorporated into a superb final dish that I'll be writing a recipe for: Collard green rolls stuffed with red quinoa, bell peppers, collards & BBQ Anasazi beans. Baked on top of more shredded collards and a tomato & corn sauce.

We have pounds of potatoes - I'm thinking I'll make a shepherd's pie (great chance to write out a recipe too) for Wednesday. Christie & I have a meeting on Wednesday so it would be nice to come home to a warm, potato-y casserole. Christie has also requested to savory kale bread pudding and since we have a lot of kale I'm thinking I need a stale baguette!

Organics to You - March 22, 2010

Today's box from Organics to You contains:

• spinach
• collards!!
• asparagus
• a yellow onion
• a big leek
• Russet potatoes
• a bunch of cilantro
  
• green leaf lettuce
  
• orange carrots
• 3 Rainer apples
• 3 d'Anjou pears
• 2 Honeygold grapefruit
• 3 Mineola tangerines
• an avocado (looks Haas-like)
  

From last week the fridge still contains:

• 2 artichokes
• Romaine lettuce
• a few carrots
• fingerling potatoes
• Jerusalem artichokes (sunchokes)
• an eggplant
  
• several potatoes
  
• a few Chioggia beets
• some garlic
• 3 grapefruit
• 2 Mineola tangerines
  

Christie has been making more smoothies so we have some supplemental produce in the house from New Seasons as well as a treat from the Farmers Market, which opened for the seasons this past Saturday on a gloriously sunny first day of spring!

• Romaine lettuce
• 7 navel oranges
• 6 bananas
• a Haas avocado
• 5 Roma tomatoes
• Brussel sprouts rabe
• parsley
• shallots

The Compost Pail of Shame (what I didn't use and had to compost):

• Spinach (Ugh, two weeks in a row! I mean it is spinach, it isn't that hard to figure out what to do with it!)
  

Last week saw 5 qts & 2 pts of fruit sauce!! With all the kiwis in it (at least a half dozen) the end result looked like freckles in the blondish sauce of pears and apples. I believe some of this will go in the fridge or I'll set up the boiling bath to fully preserve a few of the jars. I did take pictures of this and will post about it. The mix of pears, apples and kiwis is really nice.

I also made a stir fry with asparagus, broccoli and fried tofu. Other quick, easy meals included pasta, veggies & tempeh crumbles over polenta and a hash made with potatoes, onions, broccoli rabe from the Farmers Market served with tempeh bacon. The Bacon avocado was divine and I made raw, sunseed pate from it.

While walking one evening last week a neighbor handed us as a baugette as we passed her place. She does catering had just come home from an event with extras. It meant we ended up with a stale, mostly whole loaf in the house so I experimented with a savory bread pudding that included kale, mirepoix, garlic, fresh parsley, dried herbs in a custard of silken tofu, tahini & cornstarch. It was pretty fabulously good and I will post the recipe.

This week has some trickiness to it since Christie and I have things going on every evening through Wednesday and Thursday we be on a trip. Now, I could leave leftovers for the friends who will be house sitting, but I'm not 100% they'll want them! I do have several dishes I am going to be cooking ahead on Tuesday & Wednesday to take with us, that will use up some of the ingredients.

Cooking for Mom is tricky since she is allergic to some nuts and somewhat soy-sensitive. She's also a bit picky and not entirely adventurous when it comes to food. The menu for the weekend will include:

Marvelous lentil quinoa nut loaf with mashed potatoes & miso shallot gravy (using chickpea miso)
Tostadas with re-fried black beans
Bean soup or perhaps a stir-fry with Aduki beans

Organics to You March 15, 2010

Today's box from Organics to You contains:

• spinach
• green kale
• asparagus
• a yellow onion
• green cabbage
• yellow & orange carrots
• fingerling potatoes
• a big avocado
• Jerusalem artichokes (sunchokes)
  
• little Chioggia beets
• 3 apples
• 3 pears
• 2 grapefruit
• 5 tangerines
  

From last week the fridge still contains:

• 2 artichokes
• Romaine lettuce
• some broccoli
  
• carrots
• a yam
• an eggplant
  
• several potatoes
  
• beets
• 1 yellow onion
• 1 red onion
• some garlic
• a whole lot of apples
• too many pears
• many kiwis
• 2 honey gold grapefruit
• 2 Orlando tangerines

The Compost Pail of Shame (what I didn't use and had to compost):

• Spinach

Thank goodness for the Interwebs and information on how to store & cook the sunchokes, totally a new veggie in the house for us. We have an embarrassing number of apples, pears & kiwis - Christie has suggested cooking them all together for another fresh batch sauce, it has become a favorite sweet snack for her. I'm pondering the rather large number of carrots and considering if there's enough to do some soup with them. I really like puréed carrot soups, so this might be a possibility. Might be a simple cabbage stir-fry this week or perhaps a borsht with the leftover red beets & and cabbage.

Organics to You March 8, 2010

Today's box, with the promise of spring, from Organics to You contains:

• small bundle of asparagus
• 2 artichokes
  
• bunch of carrots
• Romaine lettuce
• red beets
• Yellow potatoes
• bunch of spinach
  
• 2 honey gold grapefruit
• 2 Orlando tangerines
  
• 3 Gold Blush apples
• 3 Bosc pears
• a lovely eggplant
  
• a yellow onion
• an avocado
  

From last week the fridge still contains:

• some broccoli
  
• carrots
• 2 yams
• leeks
  
• a lot of potatoes
  
• beets
• parsnips
  
• 1 yellow onion
• 1 red onion
• head of garlic
• little bit of celery
  
• 12 apples
• 10 pears
• 4 kiwi
  

The Compost Pail of Shame (what I didn't use and had to compost):

• Spinach
• an orange that went moldy in less than a week
• half an avocado I'd missed in the back of the veggie drawer

This past weekend saw another fresh citrus juice fest as we used up all of the citrus in the house. Are now looking forward to this - Monday's citrus delivery becomes Saturday or Sunday morning fresh juice.

I find that we have a lot of beets and carrots so a shredded salad with both of them shall show up this week. I have plans for sweet & sour broccoli with tofu skins for dinner tonight. The lentil quinoa nut loaf was requested, served with some mashed potatoes will help out with getting those eaten. The sheer number of apples & pears indicates the need to make up some more chunky fruit sauce. We've both been enjoying that plain or added to oatmeal, so it will be a good way to process the fruit. The eggplant and parsnips are tricky since Christie doesn't actually care much for either of the, particularly the eggplant. I may roast or grill these up and have on hand for my lunches this week.

Organics to You March 1, 2010

Today's box from Organics to You contains:

• chard
• bunch of carrots
• green curly kale
• broccoli
• red beets
• 4 Russet potatoes
• parsnips
  
• 2 honey gold grapefruit
• 3 navel oranges
  
• 3 Enterprise apples
• 3 D'anjou pears
• 4 kiwis
  
• a yellow onion
• an avocado
  

From last week the fridge still contains:

• red lettuce
  
• some broccoli
  
• carrots
• 2 yams
• leeks
  
• Russet potatoes
  
• beets
  
• 1 yellow onion
• 1 red onion
• head of garlic
• little bit of celery
  
• 10 apples
• 7 green pears
  
• 2 honey gold grapefruit
  
• 2 blood oranges

The Compost Pail of Shame (what I didn't use and had to compost):

• Spinach
• a few kiwis (oops)
• a tangerine
• some chard
• bok choy (which went off surprisingly quickly)
  

Made a great stir-fry with the chard last week and fried onion tofu from Uwajimaya. On Saturday I made another huge scramble with broccoli, carrots, celery, potatoes and tofu - we fed a houseguest & ourselves Saturday plus had plenty leftover for Sunday breakfast. Sunday night I made the delicious potato, broccoli & fresh herb soup in Veganomicon - a great way to use up broccoli stems! I also made a huge amount of fresh squeezed juice on Saturday which helped us up the citrus we had around. We actually ended up eating out a lot last week, so we had a lot more go into the compost.

Tonight I'm making the ruby beet pockets as well as some broccoli & tofu stir-fry for dinner. There's a great rice casserole with chard in Veganomicon I'm going to try since we have the chard. Wednesday we'll be at Ignite, so eating at the Bagdad. I'm going to try to make some kind of hearty dish easy to take to the Dharma Center on Thursday for our monthly get-together with our practice cohort.

Organics to You February 22, 2010

Today's box from Organics to You contains:

• Rainbow chard
• bunch of carrots
• spinach
• bok choy
• broccoli
• red beets
• Russet potatoes
• 2 grapefruit
• 3 Mineola tangerines
• 3 Enterprise apples
• 3 Fuji apples
• 3 green pears
• yellow onion
• head of garlic
  

From last week the fridge still contains:

• red lettuce
  
• some broccoli
  
• carrots
• 2 yams
• leeks
  
• Russet & red potatoes
  
• spinach
• chard
• beets
  
• 2 yellow onions
• 2 red onions
  
• 2 Enterprise apples
• 4 green pears
  
• 4 honey tangerines
  
• 2 blood oranges

The Compost Pail of Shame (what I didn't use and had to compost):

• A beet that had gone moldy, one arrived kind of soft & I should have used it immediately
  
• green kale
  

Made a great spaghetti sauce with tempeh, canned artichoke hearts and some spinach. Made a chick pea salad that included some celery and slightly caramelized red onions. I also made 5 pints of apple/pear sauce to use up the bulk of that fruit. We bought a good citrus juicer over the weekend, so there may be an uptick of fresh juice!

This week is a hectic, stressful week. Tonight I'm making miso udo stew, which we've both been craving. Might also be some more tostadas and a a few nice salads.

Organics to You February 15, 2010

Today's box from Organics to You contains:

• Huge, gorgeous head of red lettuce
  
• some broccoli
  
• A bunch of carrots
• 2 yams
• 1 leek
• several Russet potatoes
  
• spinach
• chard
• beets
  
• 1 big yellow onion
• 2 small red onions
  
• 2 Enterprise apples
• 4 green pears
  
• 4 honey tangerines
  
• 2 blood oranges
  

From last week the fridge still contains:

• some lettuce
  
• some broccoli stems
  
• spinach
  
• 3 potatoes
• some red beets
  
• piles of apples
• piles of pears
• 3 mandarins
  
• several kiwis
• celery
• 1 1/2 red onions
• 1 yellow onion
  
• green, curly kale

The Compost Pail of Shame (what I didn't use and had to compost):

• A tangerine
• green onions (really starting to think I should just ask that these not be included in our box)
  

Aloo gobi was made last week and between that and some roasted we used all of the cauliflower. A huge pot of split pea soup helped to use up more of the potatoes, celery and the carrots. Going to try to make us up some fresh apple/pear sauce to use up all of those, perhaps tonight. I also think there will be some fresh citrus juice this week. Salads will be in the week's line up. I'm also thinking of pasta with all the spinach.

Organics to You February 8, 2010

I've been rather lax the past few weeks, just not as much time. Starting over again this week.

Today's box from Organics to You contains:

• Head of Romaine lettuce
  
• some broccoli
  
• A bunch of carrots
• 2 enormous yellow potatoes
• 1 leek
• celery
• spinach
• 1 red onion
• 1 yellow onion
• cauliflower
  
• 3 Enterprise apples
• 3 Bosc pears
• 3 red pears
  
• 3 Mandarins
  
• 4 kiwis

From last week the fridge still contains:

• some lettuce
  
• some broccoli
  
• 2 carrots
  
• spinach
  
• several potatoes
• some red beets
  
• piles of apples
• 2 Bosc pears
• 3 mandarins
  
• several kiwis
• celery
• green onions
  
• a red onion+
• 2 yellow onions
  
• green, curly kale
• head of cauliflower
  

The Compost Pail of Shame (what I didn't use and had to compost):

• A couple of oranges
• some kale
• some spinach
• probably some other things, but I haven't kept track
  

In the past few weeks Christie has reminded me that fresh, squeezed OJ is a great way to use up an enormous pile of oranges & mandarins - yum! I need to make applesauce, that's the best way to deal with all the apples. I made a huge pot of stew that we actually managed to eat nearly all of! There's been roasted cauliflower and potatoes with tempeh and several gorgeous salads. Stir-fry dishes have been showing up regularly too.

This week I'm thinking aloo gobi and a dal of some sort, perhaps tomorrow night. We have such an enormous pile of potatoes and now 2 heads of cauliflower, plus so many onions, that it will be a great way to use up a bunch. Maybe I'll even surprise my two Indian co-workers with some to take home. I'm going to keep trying to make us salads in the evening to have for lunch the next day -- keeps on top of the lettuce and is a nice way to get some extra veggies eaten. We're planning a picnic on Sunday (in the car if it is pouring or someplace with a shelter, so I might make some potato salad & perhaps a bunch of tofu/broccoli stir-fry. All the mandarins might go into fresh juice for the Valentine's Day mimosas we're planning!

Organics to You January 11, 2010

Today's New Year box from Organics to You contains:

• Head of red lettuce
  
• some broccoli
  
• A bunch of rainbow carrots
• 4 lovely, enormous yellow potatoes
• 1 leek
• green, curly kale
• spinach
• 1 red onion
• 1 yellow onion
• a pile of red potatoes
  
• 3 Jazz apples
• 4 Bosc pears
• 4 Mandarins
  
• 4 bananas

From last week the fridge still contains:

• some red lettuce
  
• some broccoli stems & two full crowns on stems
  
• 3 carrots
  
• spinach
  
• 3 large potatoes
• 1/2 red beet
  
• 3 Pinova apples
• 6 red pears
• 1 Bosc pear
• 5 green pears
• 2 green apples
  
• 4 Fuji apples
• 4 oranges
• 1 Satsuma
• 4 kiwis
• celery
• 2 leeks
• 1/2 red onion
• green, curly kale

The Compost Pail of Shame (what I didn't use and had to compost):

• 2 satsumas
• 1 orange
  

Wow, we have a lot of fruit in the house. Umm, still. Yeah, I'm thinking I need to bake some kind of apple/pear tart thing or Christie suggested a cobbler. That's got to be done, we're overrun with fruit! She's suggesting mashed potatoes again this week. I'm also thinking potato/leek/white bean/kale soup to use up some of this bounty. Christie has requested a quinoa/tempeh salad I've made, so that will show up again this week.

Last week saw some simple meals. Lots of steamed broccoli served simply with rice & grilled tofu. Split pea soup using up some celery & a potato (one of the huge ones). We ended up purchasing some collards since Christie wanted specifically to make them with BBQ black-eyed peas, which we served with quinoa. We also made a few lovely salads.

Organics to You January 4, 2010

Today's New Year box from Organics to You contains:

• Head of red lettuce
  
• a whole lot of broccoli (um, really? I'm thinking soup)
  
• A bunch of rainbow carrots
  
• bok choy
  
• 4 lovely, enormous yellow potatoes
• celery (good, nearly out)
• 2 leeks
• 1 yellow onion
• 1 red onion
• green, curly kale
  
• 4 Fuji apples
• 3 green pears
• 2 oranges
• 4 kiwis

From last week the fridge still contains:

• Head of green lettuce
  
• broccoli
• 2 carrots
  
• spinach
  
• more lovely, red potatoes
• 2 red beets
  
• 6 Pinova apples
• 3 red pear
• 2 bosc pears
• 2 green pears
  
• 5 oranges
• 3 Satsumas
• 1 Avocado
• half a yellow onion

The Compost Pail of Shame (what I didn't use and had to compost):

• 4 satsumas
  
• some lettuce
• a tomato

Wow, we have a lot of fruit in the house. Today I mindfully ate an orange and Christie mindfully picked an apple for a snack. I'm thinking I may need to bake with the apples & pears, make a compote or something. We have more than we can eat!

Last week we made a huge Japanese feast for New Year's Eve and Day. Sushi, braised burdock, udon miso soup, grilled asparagus, daikon (both from Uwajimaya) & carrot salad and mochi. It was pretty fabulous, but we were really only using up the broccoli (of which we still have some remaining) and an avocado. We also had a couple of mangoes as a New Year treat, which meant even less fruit in the house consumed. One dish I made used only veggies from the box last week - a roasted potato, tempeh & broccoli hash.

The bok choy went immediately into a sweet & sour stir fry tonight with the carrots from last week & some of the leftover onion. I probably should have made something using the avocado since it is ripe, but we'll have it tomorrow.

We need to do a lot of cooking this week. One night we won't use as much as Christie is planning on making barbecue black-eyed peas & collards (from New Seasons). However, the rest of the week is going to see a lot of salads & veggies! Maybe a garbanzo stew, it has been a while since I've made one. We have been asked to make some vegan treats for the 12-hour Chant for Peace on Saturday, maybe I'll do some kind of pear/apple thing to go with the cupcakes I'm planning.