Organics to You November 9, 2009, and Ellen’s Gone Vegan

by Sherri Koehler on November 9, 2009

First of all, cool news from the world of celebrities (queer celebs at that) – Ellen has gone vegan! She’s got some nice resources up on her page as well as interviews, book recommendations, etc.

Today’s box from Organics to You contains:

  • The most lovely red, curly kale I’ve seen in ages
  • turnips
  • a serious pile of fingerling potatoes
  • radishes
  • Gorgeous golden beets with equally glorious greens
  • A big bunch of arugula
  • 4 little satsumas
  • a big leek
  • a few yellow onions
  • adorable, intertwining carrots
  • a lovely eggplant
  • more celery, amazingly long stalks
  • 3 lovely, mid-sized bok choy

We’re doing pretty good at making it through the produce that arrives. Mostly. Still leftover from last week:

  • celery (we already had a huge amount of this on account of buying more when we’d forget we had it)
  • garlic (relieved that none was delivered today)
  • onions
  • broccoli
  • corn
  • persimmons
  • a few carrots
  • 2 leeks
  • 2 Russet potatoes
Today I think I’m going to whip up some cabbage, leek, carrot, celery beet & bean soup to use up some of the veggies we have leftover. This week may see a revisit of the scalloped potatoes from last month. I think we were onto something with the creamy, raw cashew sauce and those little fingerling potatoes I think will be really tasty in it. I’m also thinking some kind of balsamic reduction with the arugula, tossed with pasta and beans. The radishes will go right into my lunch, raw, and be eaten with hummus (Christie only really likes daikon and none of the spicer types). I’ll likely do a light grill on slices of the eggplant and top with miso, perhaps with some tofu slices as well, and take for lunch since I’m the one who really likes eggplant.

On another note of preserving/getting good at using up our produce purchases — we aren’t getting the apples and pears eaten quickly enough. We both tend to like apples very crisp and tart. I’m thinking of cutting up all of what’s left, except the Asian pears (such a different water content), and making a maple & spice compote. Not quite cooked to sauce, thicker and more like a topping for the molasses pancakes Christie made the other day. That will get all the fruit processed before it goes to waste and the canned compote can be part of the edible goodies we’ll be giving as holiday gifts this year.

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