Wednesday, December 31, 2008

Produce Club Basket Day!

I get really excited when I pick up my Produce Club basket every week...I just think it gets me all inspired to cook with great vegetables. Since we live in Florida, we are so lucky to get locally grown, organic produce all year round. So we signed up for the "Small Family" basket, and this is what it looks like when I pick up: (look at the cute little fingers "helping"!)


Then once I get it home, I lay it all out on the counter and start formulating a menu plan with the veggies:

This week, I received:
romaine lettuce
red cabbage
4 portobello mushrooms
large sweet potato
radishes
tomatillos
green beans
eggplant
onion
green pepper
2 red tomatoes
yellow tomatoes
garlic
mango
seedless watermelon
3 cucumbers

Here are a few preliminary dinner ideas:
Black Bean Enchiladas with Green Tomatillo sauce
Roasted Eggplant
Mushroom Stroganoff

Now my biggest problem: how to store all these veggies so they stay good for at least a week! My frig stays pretty full!
I know, I know, I refrigerate my tomatoes. I don't like to, and I've even asked the Produce Club people what to do. They recommend not washing the tomatoes, refrigerating them until use, but allowing the 'mators to come up to room temp before cooking with. I've tried keeping them on the counter, but when I have this much produce to use up every week, it takes ALL week to use them up, and they sometimes go bad. You know what's worse then rotten tomatoes? Rotten ORGANIC tomatoes that I should have eaten. You get the point.

2 comments:

  1. tomato sauce, honey! make a big batch if it looks like you can't get through them in your salads alone and then you can freeze the sauce for winter! I have to say, I'm quite jealous of your bounty- here in NJ, we're only looking at potatoes and hardy greens. I'm longing for some colorful harvests!

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  2. That is a great idea that I hadn't thought of! I will make a point to set them aside for that! Thank you!

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