I live in San Francisco, and my husband and I get a Terra Firma Farm CSA veggie box once a week. It has forced me to be mindful about what I cook, and to explore new recipes -- what do you do with persimmons? However, I find that most weeks I have some piece of greenery left wilting in the crisper, some piece of fruit molding in the fruit bowl. This blog signals a new commitment to using up all of the veggies. I will share recipes and ideas, and hope that you will share yours as well.

Sunday, September 18, 2011

September 14 - September 23: The Plan

What I enjoy most (aside from yummy fruit and veggies) about cooking with a veggie box is figuring out how to use up each week's ingredients. It's a little bit like one of those puzzles with the moving tiles, shifting the ingredients around until you find the combination that works best.  Here is how I've divided up the ingredients for this week:


Insalata Caprese: Tomatoes and Basil



Peach and Pear Crisp: Asian Pears and Peaches


Ecuadorean Peanut-Potato Stew: Potatoes, Onions, Garlic



Cucumber-Herb Salad: Painted Serpent Cukes and Basil


Tofu and Veggie Stirfry with Cashews: Pepper, Green Beans, Onion



Curried Turkey Salad: Grapes



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