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
- 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.