I failed in my vegetable-eating attempts over the past couple of weeks. I was on a mission, you see. A mission to read the entire Harry Potter series before the Deathly Hallows came out on Saturday, July 21. That's all fine and good, but I didn't get around to starting until about Friday, July 13. That's thousands of pages to read, with a full-time job, a Twins game, and a wedding thrown in there. Once I started, I didn't do much other than read for the week, and things like housecleaning, meal planning, and cooking fell by the wayside. Ah well - the bathroom is dirty and there's a nasty bag of mesclun mix in the fridge, but I know what happens to Harry, and that's enough at the moment. I'll just consider the vegetables that I didn't get to as fallen warriors in the battle between Good and Evil. What more could any cucumber aspire to be?
I did get around to using a few things. Here's what happened:
- New potatoes and fresh green beans went into a warm potato salad from the Harmony Valley newsletter.
- Purple potatoes and carrots are going into the crockpot with a beef roast today. I haven't quite regained my usual cooking habits, but I could (barely) manage a crockpot dinner.
- At some point last week, I made some improvements on a box of "Asian" noodles from the grocery store, adding stir-fried cauliflower, zucchini, and carrots.
- I cooked some black currants down into a syrupy, jam-like sauce, and layered it with angel food cake and whipped cream for a trifle. Neither Craig nor I liked it that much - the taste of the currants is just too deep and strong for the angel food, I think. Next time I get currants, I'll make barbeque sauce instead.
- I did a lot of freezing last night - green beans from the CSA and the garden, as well as carrots from the CSA. I made sure to blanch the beans before freezing them this time. My last attempt at simply freezing the beans resulted in olive green mush that elementary school lunch ladies wouldn't even touch.
- There's a lot of zucchini and other summer squash waiting to be used, both from my garden and the CSA. I've been sticking zucchini in pasta sauces, stir-fries, and anywhere else it could possibly go, but it's still hanging around. I'll be exploring the world of baking with zucchini in the next few weeks - zucchini-coconut cookie bars look promising, I think.
- Still to be used (but storing well): beets, rainbow chard, and arugula.
