Yesterday was the “Stock up share” pickup for CSA. This is the true end to the season – one last push through a mountain of veggies. I made the slightly ambitious decision to plow forward and get a second share this year – several people had expressed interest to me but were worried that it was going to be too much produce for them. So, I divided up the second share and will be playing vegetable Santa over the next 24 hours or so. That still leaves me with 1 full share and odds and ends from the second. I also got 2 boxes of mixed apples from the orchard that supplies our fruit share.
This is what my kitchen looked like at about 5 pm yesterday:
I tweeted the photo with the caption, “I have a self-control problem.”
Today was the preschool bake sale (I made gingerbread cookies with Owen), and I’m hosting Thanksgiving on Thursday… and Friendsgiving on Sunday… so my days have been full of prep tasks. With all of this in mind, dinner needed to be fast, simple, and filling last night. I wasn’t in the mood to do a lot of scrubbing last night, so instead of using fresh carrots, I used some I’d blanched and frozen a few weeks ago. That, along with broccoli, corn, napa cabbage (from the share last night), and tempeh marinated in garlic ginger maple syrup all went into the wok together for a stir-fry.
Even better, I had leftover rice from making Leek Rice Cakes the other night. (More on THAT later. Yum.)
Better STILL, my husband and I (Owen was not as adventurous) decided to top our stir-fry with the pickled daikon radishes I made the other night. (Again, more on that later!)
Fast, filling, interesting, accidentally vegan… and drastically different from the way we’ll be eating at the end of the week. Success.