One of the things I love about my Abel & Cole fruit and veg box is the slight guilt that comes with it. In some ways, I feel less guilt-ridden: the produce I'm getting is organic, fair-trade, in season, local, and delivered to my door by a company that re-uses all their package or makes it biodegradable.
However, the guilt I feel is that I have to use everything that lands on my doorstep, but instead of getting panicked about it, it's been a joy to get creative.
For the past3 weeks or so, 'Spring Greens' have been arriving in my box. Without knowing or having the time to look up what 'spring greens' are exactly, I've been cooking them somewhere between kale, cabbage and bok choy. The latest mix was was:
Spring greens
Carrots
Celery
Spring Onions
Caldron Marinated Tofu Pieces
Seasame Oil
Soy sauce
Chili Powder
Alex thought it was damn good; I attributed it to growing up on home-made/really good Chinese dinners.
Subscribe to:
Post Comments (Atom)
2 comments:
It is always a little terrifying! Greens are always my downfall, especially when we get more than one kind each week. I'll have to take a cue from you and embrace it instead of going "AAAAAH!"
I did have our friends over last week for a veg-fest, which used up a lot of lingering veggies. Zucchini + thyme, carrots + cilantro, spinach salad, and brie + bread + strawberries. Yum!
ooh, brie, bread + strawberries--damn. and carrots and cilantro. gonna have to try that, we've grown it from seed, but haven't really utilized our fresh supply of cilantro!
Post a Comment