First up are a couple of radishes and a bag of mizuna and tatsoi, asian salad greens. I'm not sure what to do with the turnips yet, but the radish tops are going into a traditional Southern Italian recipe that pairs them with cavatelli pasta with garlic, anchovies and capers. Not much to do with salad greens but make salad. I'll probably leave them out of the blog post in the future.
Next up are a bunch of komatsuna and a bag of green beans. Komatsuna is, according to the newsletter, a not-too-tough Asian green. I'll probably toss it into a fried rice since I've got enough leftover rice for one. The green beans I could use as a side dish, but I'm more likely to stir fry them with some ground pork in a black bean sauce. Chinese long beans work better, but green beans are fine for that sort of thing.
Next are a couple of avocados and two yellow squashes. I understand avocado works well in ceviche so I might try that. As far as I can tell, ceviche consists of whatever seafood you've got handy soaked in whatever citrus juice you've got with onions, peppers, corn and other new world vegetables you've got and maybe some hot sauce. I'm sure there's some logic, but there are so many variations that anything seems to go. The squash might go into the fried rice or just baked as a side dish.
Finally, there's garlic chives, basil and dill. I should make some pickles with the dill, garlic chives I think will go with the green beans. I'll have to think about the basil. I'm out of tomato sauce so I might make a batch.
More interminably dull details as I start cooking all this stuff.
2 comments:
I'm a big fan of fresh chopped basil on a homemade pizza. I usually get some variety of pre-made whole wheat pizza crust--yes, yes, I went to the dark side after one too many home-made crusts did not have the crispy thinness I desired--a sprinkling of dried basil, oregano and red pepper flakes; goat cheese or feta cheese; roma tomatoes; kalamata olives; and artichoke hearts (sometimes). I actually used the squash on the pizza this week. After cooking at 450F for 12 minutes, I cut and sprinkled with the fresh basil. Pretty darn tasty, if I do say so myself.
--S.C.
Pizza's a pretty good idea, but I'm in sort of a cheese situation right now. On my last venture to the aforementioned new Whole Foods I discovered that they had a basket of small bits of various cheeses mostly for under two dollars each. That is exactly what I want: small samples of random cheeses. I know I could just go up to the counter and ask for an eighth pound of this or that, but I always feel like a jerk wasting the counter-guy's time when I do things like that. Also, I'm shy. Anyway, I bought maybe eight of them and now I'm eating cheese platters every other meal. I don't think any of them are suitable for cooking with and I'm definitely not buying any more cheese for at least the next few weeks.
In other news, if you leave the basil in that plastic bag it starts to rot in just a couple days. So, problem solved.
Post a Comment