Here what we got for Week Three:
Potatoes (Nicola)
Beets
Baby onions
Spinach
Lettuce
Lettuce
Black kale
Garlic
Cucumbers
Kohlrabi
Kohlrabi
Italian parsley
Zucchini
This box seemed somehow smaller than the last, but maybe it's because I'm eating more vegetables? I am relying more and more on simple sautéeing, rather than finding an elaborate recipe in which to highlight the vegetables. I haven't grown bored yet, but will probably mix it up this next week. I do so loathe a routine...
Here's what I did:
Potatoes - I cut them up into bite-sized pieces and parboiled them with some chicken broth and chopped parsley. When they were nearly tender, I drained them and sautéed them in olive oil and garlic until a little golden crust built-up. I tossed in some more parsley and a few of the onion greens, and salt and pepper.
As I was eating them, the taste brought me back to... somewhere. Later, I realized I ate these many times in Germany. Sure enough, I looked up parsley potatoes (Petersilienkartoffeln), and it was almost exactly what I did. The latent Kuchenmädchen surfaces. I'll have to make Marillenknödel next.
Beets - In truth, I was hesitant to eat these.
I have never liked beets, even though so many people seem to enjoy them. Ryan is also not a fan of them. I wanted to use both the beet greens and the roots, so I made this Roasted Beets and Sautéed Beet Greens recipe.
I was pleasantly surprised. The overwhelming earthy flavor of the beets had been tempered by the roasting and a hidden sweetness came out. Ryan, Anika, Kaden and I, all of us, loved them. Anika has been asking for them for the last two nights, and I almost caved and bought some more yesterday at the store, but felt I should wait to see what our fourth box brings.
Baby onions - I tried my hand at roasting them again. This time, I cooked them a little longer to see if I could get more of the yummy caramelization. Instead, they just burnt.
They were still good, but I need to use a non-stick pan to get better caramelization. And I don't want to use non-stick in the oven, so I probably won't make this recipe again.
Spinach and Lettuce - Half of the spinach bunch was wilted and eaten with garlic. The other half was added to the lettuce for salad. We only got one head of lettuce this week, so I had to buy another head at the store to maintain our salad eating schedule.
Black Kale - My favorite kale thus far. I removed the thick stalks, chopped it up, wilted it, and added it to a quick egg scramble in the morning. I also added onion greens, garlic, and goat cheese. I loved it.
Week three is a success - no leftovers. I am experimenting more with creating my own recipes, which is really pushing my culinary envelope. I am usually a recipe follower.
P.S. Did you know beets turn some people's pee pink?
This box seemed somehow smaller than the last, but maybe it's because I'm eating more vegetables? I am relying more and more on simple sautéeing, rather than finding an elaborate recipe in which to highlight the vegetables. I haven't grown bored yet, but will probably mix it up this next week. I do so loathe a routine...
Here's what I did:
Potatoes - I cut them up into bite-sized pieces and parboiled them with some chicken broth and chopped parsley. When they were nearly tender, I drained them and sautéed them in olive oil and garlic until a little golden crust built-up. I tossed in some more parsley and a few of the onion greens, and salt and pepper.
As I was eating them, the taste brought me back to... somewhere. Later, I realized I ate these many times in Germany. Sure enough, I looked up parsley potatoes (Petersilienkartoffeln), and it was almost exactly what I did. The latent Kuchenmädchen surfaces. I'll have to make Marillenknödel next.
Beets - In truth, I was hesitant to eat these.
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| They sure are purty... |
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| Beet greens |
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| The cheese pizza was delicious too. I do have a toddler and preschooler you know... |
Baby onions - I tried my hand at roasting them again. This time, I cooked them a little longer to see if I could get more of the yummy caramelization. Instead, they just burnt.
They were still good, but I need to use a non-stick pan to get better caramelization. And I don't want to use non-stick in the oven, so I probably won't make this recipe again.
Spinach and Lettuce - Half of the spinach bunch was wilted and eaten with garlic. The other half was added to the lettuce for salad. We only got one head of lettuce this week, so I had to buy another head at the store to maintain our salad eating schedule.
Black Kale - My favorite kale thus far. I removed the thick stalks, chopped it up, wilted it, and added it to a quick egg scramble in the morning. I also added onion greens, garlic, and goat cheese. I loved it.
Garlic - I added the entire head to the cilantro lime pesto I made last week.
Cucumbers/Kohlrabi - These were eaten raw, with a little salt. I did up grate a little of the Kohlrabi and added it to some salad. I really really really really really like Kohlrabi. When I was growing up, my mom would make soups and add kohlrabi to it. I remember swiping slices off the cutting board because I liked them so much. I had to buy more cucumbers this week for Anika, too. Gotta keep up with demand!
Parsley - added to the potatoes above.
Zucchini - Sliced and sautéed with olive oil, salt, and pepper.
P.S. Did you know beets turn some people's pee pink?
Beets *totally* turn my pee pink. Reddish, in fact. It's very disconcerting to look down into pink pee until you remember that you had beets the night before.
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