I went a little veggie crazy

15 Mar

Daisy and I took a little trip to Produce Junction today. I call it a trip because the closest Produce Junction is 25 miles away. But even factoring in the cost of gas into my groceries, it’s an amazing deal on fresh fruits and vegetables. For $60, I got a pound of sliced mushrooms, grape tomatoes, 2 dozen eggs, 4 eggplants, an enormous bunch of kale, 6 red peppers, 8 pickling cucumbers, 6 romaine hearts, 6 grapefruit, a dozen bananas, 8 sweet onions, 4 red onions, a half pound of blueberries, 9 leeks, 2 bunches of asparagus, 3 bunches of cilantro, 3 bunches of parsley, a dozen heads of garlic, 2 pounds of potatoes, 8 gala apples, a bag of cuties, an enormous bok choi, and 6 baby bok choi. If it were closer, I’d go every week.

Produce from Produce Juction

All the food I got, stacked deep.

Now that I have all these vegetables, I need to do something with them before they go bad! I made leek and potato soup and steamed asparagus for dinner (more on this later), so a little has been consumed, but there’s a whole lot more left! The fruit is for snacking, not cooking, so I’m not going to make any plans for it.

  • grape tomatoes: cut up for the baby, and in salads
  • eggplant: eggplant parmesan! eggplant and peppers with peanut sauce!
  • kale: sautéed with garlic and red pepper flakes
  • red peppers: eggplant and peppers with peanut sauce, snacking, cut up for the baby
  • cucumbers: in salads and refrigerator pickles
  • hearts of romain: salad
  • sweet onions: a supporting ingredient in most recipes
  • red onions: in salads
  • leeks: already all used up in potato and leek soup
  • asparagus: steamed with lemon and salt
  • cilantro & parsley: supporting ingredients in many recipes
  • garlic: roasted garlic!
  • potatoes: used half in the potato and leek soup, not sure about the rest. Roasted maybe?
  • bok choy: stir fry
  • baby bok choy: wilted in soy sauce, over rice

So it looks like we have food through the weekend. And for sixty dollars! Woo!

Tonight I made leek and potato soup from Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourrette, a Benedictine Monk in upstate New York. This recipe is very simple, healthy, and delicious. It doesn’t call for cream like most leek and potato soup recipes, which is great because not only did I not have cream, I didn’t even have skim milk. I’m not sure why the other recipes call for cream since the soup was superb without it.

A pot of leeks I am sautéing in butter.

Leeks sautéing in butter, a beautiful shade of spring green

The only difficulty with the soup was the nearly two hours it took me to clean and cut the leeks, and then peel and dice the potatoes. I didn’t have any of the baby’s nap time left to sit down and knit. The leeks and potatoes simmered for an hour while Daisy and I sat outside and enjoyed the beautiful weather. Daisy investigated grass with the intensity of a bomb-defuser.Then Jim came home and we all trooped inside for dinner. Jim ran the stick blender through the soup and chopped some parsley for on top.

Perfection.

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