This week we are getting:
Broccoli, Organic - 1 each
Leeks, Organic - 3 each
Green Bell Peppers, Organic - 3 each
Red Bok Choy, Organic - 1 bunch
Brussels Sprouts On The Stalk, Organic - 1 each
Bunched Baby Carrots, Organic - 1 bunch
Green Leaf Lettuce, Organic - 1 bunch
Gala Apples, Organic - 6 each
Valencia Oranges, Organic - 6 each
Red Flame Grapes, Organic - 1.25 pounds
Bartlett Pears, Organic - 6 each
We are getting broccoli instead of potatoes which are forbidden in our house, and I substituted green peppers in place of spinach. Spinach is one of those things I am learning to like. I kind of like it sauted in oil with garlic, but if you have a great recipe for spinach could you please share it with me?
I have never had red bok choy before, but love bok choy so I don't anticipate a problem. I do anticipate a stir fry though!
Some hesitation lingers in me over the brussels sprouts. My experiences have not been stellar, but I am hoping that like everything else it will be much better directly from the farm. Plus, my husband loves it, so this is basically suck it up time if nothing else. In order to prepare for this I consulted on of my favorite cooking people, Alton Brown at Food TV and found 2 recipes of his to think about:
- Basic Brussels Sprouts which is currently ranking last, but it is good to know how to prepare them simply in case we love them. Reading this makes me think the ones I tried that turned me off for good were over done.
- Brussels Sprouts with Pecans and Cranberries which could be the recipe to convert me, but also plays up the "hey, they are just little cabbages" angle.
If this were arriving on your door step tonight what recipes would you be considering?
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2 comments:
I don't eat much spinach on its own although I do like it with garlic and olive oil. We eat it all the time in recipes, though.
Crustless spinach quiche—this is so easy and we all love it. Red Chief calls it pizza.
Mediterranean couscous and lentils—I love this salad with plenty of spinach. We eat it as a main dish. Mmm!
Tomato and spinach soup—This soup is to die for! I could eat the whole pot.
Creamed spinach—The bacon takes a bit of the healthy aspect away, but it sure is good! This was one of my family's favorites when I was growing up.
Brussels sprouts: my husband loves them, but they just have a bit of an off taste to me. Here are two ways I've found to prepare them that we both love and that takes away the bitter taste.
Brussels sprouts in mustard sauce—cooking in the broth with the lemon and mustard seems to draw out the bitterness
Roasted Brussels sprouts—we like them roasted until they're very dark brown on the outside. They taste kind of like potato chips!
These fresh veggies sound so yummy... esp. considering I need to get to the grocery store!
As for spinach, I mix it in with lettuce salads. The family never knows the difference.
Looks like Mrs. Mordecai gave some great recipe ideas for using it even more!
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