How to use Tons of Veggies!

“You’ve got to tell these girls about these 3 things, or they won’t survive with all these vegetables!” - Quote by my mother, regarding the CSA.

Stir Fry (Meal 1): In a wok or cast iron skillet, take a few tablespoons of olive oil & sauté 1 slivered onion, 1/4 – ½ head shredded cabbage sauté until limp (but still colorful.) Slice 1 green pepper, 1 yellow squash (may vary), until crisp-tender. Season with salt & soy sauce. Serve over rice.

Steamed Vegetables (Meal 2): In a large pot or steamer, put 2 cubed potatoes, (sweet potatoes are especially tasty), other hard veggies like roughly 3 carrots, ½ head broccoli, ¼ head shredded cabbage. Other assorted veggies that can be added: Peas, Green Beans, Peppers, (No Beets!) Add 2 cups water. Sprinkle with mixed herbs, like ½ tsp dried Italian or Herbs de Provence. Steam about 15 minutes. Then uncover & add softer veggies like squash, zucchini. Steam until tender. Top with mozzarella cheese if desired.

Soup: The next day, take your leftover vegetables from meals 1 & 2 (no cheese!) and put in soup pot with one 28 ounce can crushed tomatoes. If you have small quantities of other tomato-based things you need to use up, like fresh tomatoes, salsa, ketchup, add those. Add water to get soup-like consistency (usually about 1-28 ounce can full). Add some fresh or frozen corn & one can drained beans of your choice, like black, garbanzo, kidney, pinto, or variety. Simmer. Sprinkle at the end with a bit of parsley or other fresh herbs. Does not freeze well.