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Wednesday, July 15, 2009

Using Up My Produce...

I admit I wasn't to excited when I saw that Bok Choy was on our produce list for like the 6th time in a row (I still had some left from previous share). And dandelions (I had plenty here). And pepper (the peppers were way too hot last time for even John). And celery(still had lots left from last week). And garlic (I love garlic, but it's like feast or famine with garlic. Now its feast.).

While I was over at Gerrie's to pick up, a new member suggested I slice up the pepper and put it in a glass jar for sandwiches. Turns out this weeks pepper isn't too hot and John likes it in the vinegar.

I took a small portion of the dandelion and I used GreenSmoothieGirls recipe for dehydrated Kale chips (with the dandy to replace Kale) and served it to John, Jen, Lauren and Gail. They admitted to liking it. I used the rest of the batch to make a salad a new member shared with a red wine vinegar dressing. For me it was still too bitter, but I ate it all 'cause it's good for me.

I used the Bok Choy in a black beans and rice recipe that Gerrie uploaded to our files ( Iposted it below). I used the Choy in place of all the cabbage. The recipe is surprisingly delicious. BUT if I get more Bok Choy (or dandy) I will have to have a pool party and pawn the bok choy on to YOU in some kind of dish!

Garlic is going in to everything I make especially the hummus and the celery is being used to eat that hummus.

The other things we go this share are: broccoli, carrots, romaine, jumbo vidalia onion, sweet potato, yellow squash, white grapefruit, yellow nectarine, white nectarine, blueberry, mint, and yellow squash. Fruit shares: Pineapple(2), grapes, kiwi

Last share we got: carrots, cucumber, green kale, romaine lettuce, sweet potato, baby bok choy, yellow wax pepper, red jumbo onion, cilantro, colossal garlic, yellow nectarine, yellow peach, banana, gold kiwi, celery and cauliflower. Fruit Share: green kiwi, golden pineapple and red globe grapes. Corn as an extra.

This Cilantro pesto recipe is my favorite pesto recipe. All the nuts in the recipe can be purchased at Publix and the Agar (seaweed) is optional, but I toss some flakes in. I served it over the spaghetti squash from a previous share. I am really enjoying cilantro.

I also LOVE the Raw Kale Toss Jane has on her website.

The Peppers are Hot. I am going to put mine in a blender with water and spray them in my garden as a natural repellent.

All the pineapple tops are being planted in my garden.

Sue Spitler, “1001 Low-Fat Vegetarian Recipes”
4 servings, about 2 cups each

1 cup rice, cooked
1 can (15 oz) black beans, rinsed & drained
1 ½ cups sliced bok choy
1 ½ cups thinly sliced red cabbage
1 cup cubed cucumber, peeled & seeded
2 green onions, green & white parts, sliced
2 tablespoons thinly sliced celery
1 medium apple, cored & cubed
2 tablespoons dark raisins
¼ cup chopped cilantro leaves
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 ½ teaspoons Dijon mustard
salt and pepper, to taste

Combine rice, beans, vegetables, apple, raisins and cilantro in large bowl; combine well. Combine vinegar, oil & mustard; drizzle over salad and toss. Season to taste with salt and pepper.


fitncrafty said...

Ooh... everything sounds so yummy.. if you go overwhelmed with veggies don't forget you can make broth with it and freeze it for later!

I have to try your black bean recipe I have that cook book and have for years. Sounds good..

Wife to the Rockstar said...

YUM. I am going to try this out.

Lily Girl said...

Yum, I just got an Excalibur, I'll have to try those kale chips!
If you have loads of garlic you can roast some. It seriously mellows the flavor. I love roasted garlic in dips like hummus.
You can either roast whole heads (slice off top 1/4 - 1/3, drizzle with olive oil, wrap in foil and stick in a 350* oven 45min - 1 hour or until soft) which will keep in the 'fridge about a week. Or separate several heads into individual cloves (don't peel), spread on a sheet pan, and roast at 325* for about 15-20 minutes or until soft. Remove from oven, allow to cool, and then store in freezer. You'll have roasted garlic ready to go for homemade dressing, dips, etc all the time. A few cloves defrost in the microwave in 5 - 10 seconds. If you have a toaster oven you can do this outside on the porch if you don't want to heat up your big oven.

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