Posted in Anti-Inflammation, Challenge, Food, Home DIY, Life + Living, Menu Planning, New Food

CSA Day 3 – veggie overload!

I’m starting to wonder if maaaybe the CSA wasn’t the best idea I’ve ever had. I guess when I pictured farm fresh vegetables every week, I had hoped for vegetables that I usually actually eat and enjoy. Bell peppers, carrots, potatoes, even parsnips, cucumber, and celery would be cool! But what have I been getting? Turnips. Kohlrabi. Napa cabbage. I’m all for adventure, but when I get stuck on how to use an item, it gets abused and discarded. I really hate wasting the food 😦

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Tonight’s CSA box includes:
– Brats from Von Hansen
– Broccoli
– String Beans
– Peas
– (unidentified root vegetables)
– Lettuce
– Potatoes
– (Unidentified leafy green)
– Purple Kohlrabi

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We still have from the LAST CSA:
– Strawberries
– Rhubarb
– Napa cabbage
– Lettuce
– Broccoli
– Kohlrabi
– Beets

Plus, from our standard groceries we have bell peppers, cucumber, carrots, and celery.

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This is decidedly a first world problem. I’m not complaining by any means–I’m thankful for the abundance–but I’m also worried about how to best make use of it.

Last night me and Jeff blanched 3/4 of the broccoli, and 3/4 of the string beans, and froze them. We’re giving the beets, some broccoli, and some peas to my parents. I’m hoping my sister wants one of the kohkrabi…

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Kohlrabi

The CSA is going to last at least another month, if not longer, so I’m going to use this as an opportunity to expand my veggie horizons and eat a lot more veggies… Even if I *do* have to Google them first 😛

I think dinner tonight will be the brats and a cole slaw of kohlrabi, Napa cabbage, and carrots. I can bring it to my brother’s house to share tomorrow afternoon for lunch ^_^

Chef salad for dinner!

I’ll make another pie!

Broccoli cheddar soup!

Uh… Other stuff!!

Okay, WordPress readers… What would you do? Leave your ideas in the comments below.

Posted in Food, Menu Planning, New Food, Recipe

Day 3: Garden Vegetable Tortellini

Garden Vegetable Bake - Raw

“I really liked working with Mike on this one.  He chopped a lot of the vegetables, I chopped the chicken and the peppers… it all just came together, add this, add that… done.  It took about 45 minutes to get everything done, but a lot of it could have probably been done ahead of time… the recipe says that you can just do it all a day or two in advance and just throw it in the oven when it’s ready to cook.”  -Jeff

Since Jeff has more time at home than I do lately, he’s really been stepping up and volunteering in the kitchen.  He mastered the art of slow-cooker Enchiladas* and today he and our room mate Mike tackled the Garden Vegetable Tortellini. For this weeks menu, jump back a couple entries to Menu Monday: Pinterest Edition.  So far, he says that cooking this week has been pretty fun.

*Note about the enchiladas–we added about a pound of lean ground beef and it made about sixteen enchiladas instead of twelve.. but.. I don’t see anyone complaining 😉  We had them for dinner last night (which is why you don’t see a Day 2 Post).

Garden Vegetable Bake

There were no complaints to be found regarding the Garden Vegetable Tortellini, either!  Well.. Jeff complained because I missed a few ingredients on the grocery list… but.. oh well *sheepish grin*

This dish was great.  The roasted tomatoes were perfect and I couldn’t imagine leaving them out.  The mushrooms were kind of lost in the mix, but the pea pods were really good too.  We can’t take much credit for the Tortellini, but it was delicious (we used the Roundy’s brand of cheese stuffed tortellini).  Jeff cut the chicken to 1″ cubes and the rest of the veggies were cut to bite-sized pieces as well.  Jeff cooked the chicken, carrots, peas, etc. before it could be baked in the oven and he did a really great job–they were not over or under-done at all. Both Gloria and I vote for more veggies next time, they were so good.  An idea just popped into my head… this would be awesome with crispy bacon pieces on top.  Like a garnish.  And I’m not talking about bacos.

Even without bacon though…. each of us went back for more.  I’d say there’s about 8 1/2 good-sized servings in this dish.  We nearly finished it off… There’s just enough to compliment lunch tomorrow.

I licked the bowl...