I made a couple dishes last week not worth a full blog post but worth a mention here: spinach pasta dough and Italian wedding soup.
The spinach pasta dough was a real pain to work with. I kept adding more flour to compensate for the moisture in the spinach, but it stayed sticky and delicate and refused to roll out well in my pasta machine. I ended up using half the dough to make some really tough gnocchi and some noodles that stuck together into a lump and putting the rest in the freezer. It'll probably roll out better half-defrosted, I figure. If it had good spinach flavor, maybe it'd be worth all this trouble, but I could barely taste any. Big waste of some quality spinach.
The Italian wedding soup, on the other hand, was quite good, but it's just adding meatballs and coarsely chopped escarole (or curly endive) to chicken soup and finishing off with egg-drop-soup-style egg threads made out of alfredo sauce. I did make my own meatballs, but not much there to write about.
What's left then? Half a head of escarole, half a head of celery, half a container of grape tomatoes, most of the parsley, the honey and a still-not-ripe canistel. Huh, I thought I had made more of a dent in the share than that. I'll make a frittata or a stew or suchlike to use that up.
If this week's share looks sparse, that's because I left the lettuce behind, as usual, as well as the mizuna. I've got nothing against mizuna, but I'm getting tired of greens at this point, plus I need to limit how many new ingredients I bring in this week. my freezer is completely full and I need to clear out some space so I can make ice cream.
So, the only real non-seasoning ingredient I need to deal with here is the kale. There's a German beer-braised kale recipe that caught my I, but kale has been trendy recently so there are interesting recipes floating around out there. Or maybe I'll just make chips; That's always an option.
For the curry leaves, the trick is using a reasonable amount of them at once. Jamie Oliver has a few recipes that ask for a handful; his fish soup looks pretty good.
I might go Indian again with the dill (as mentioned in the newsletter). I wasn't too impressed with the curry I made with them last April, not while it was fresh, but it improved over time in the freezer and was very tasty when defrosted.
The carrot I've already snacked upon and, as carrots go, it was a good one.
I'll save the pulp from the black sapote when it's ripe and wait for more. It's easier to use in bulk, I've found. I'll probably do the same with the canistel, now that I think about it.
Finally, the green onions are no problem. I use plenty of onions and scallions in my cooking so these should substitute in nicely.
That's still three or four dishes all of which will probably have leftovers. Even if I can pull most of the non-share ingredients out of the freezer, I don't know if I'll be making much progress towards emptying it out. Maybe I'll save the dill and curry leaves. They both freeze well.