I’ve been desperately trying to use up my vegetables before the next CSA inundation. I can’t look that farmer in the eye knowing that some portion of my share melted into swampy putrescence in my fridge’s bottommost crisper drawer (also known as the Crypt). So, it’s been a bit of a totalitarian regime in my kitchen. Any sign of weakness and execution is swift. Hiyaaaaaaahhhh.
I’m not joking when I say I think we got 40 lbs. worth of vegetables last time. I know what 40 lbs. feels like (screaming, on each hip). Who eats that many vegetables in two weeks, anyway? It’s really cramping my meat-eating style. I mean, just tonight, I could barely finish my huge, delicious, thick-cut pork chop (also from Drumlin) because I could not stop eating the cabbage. Cabbage, people. What’s to love? A LOT, apparently, when it’s braised in apple cider and vinegar with a sprinkling of caraway seeds. I also made those daikon radish latkes, again. Mmmmmm.
Then, there was yesterday’s turnip gratin (I used half turnips, half rutabagas, omitted the savory but kept the thyme, and added fresh grated nutmeg). I would have passed up dessert for this. I didn't, but I would have if forced.
And don’t even get me started on the creamy Brussels sprouts. There are very few women I would like to kiss full on the mouth, but I think Molly Stevens might be one of them (maybe Molly Wizenberg, too).
Based on the amount of vegetables we’ve been eating lately, I think we now qualify as vegetarians. You know, except for all the meat. Did I mention the borscht? God, that was good, too.
Anyway, my pictures are crap – sorry about that. I didn’t think any of it was going to be that great so I really didn’t apply myself. It’s called poor planning. Then again, to quote Woody Allen, “If you want to make God laugh, tell him about your plans.”