Making the Most with the Least

Stem to Tip Vegetable Salad

There are so many times that I can remember when I have wasted perfectly good vegetables in the past.  No, I’m not talking about spoilage.  We’ve all made that honest mistake.  But how often have you discarded stems and leaves because you just wanted the main vegetable?  How often have you considered what your wasting by not checking into what can be made with the discarded bits?

{Recipe after the jump.}

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Operation Veggie Decimation

Week 3: The vegetables are winning.

At the start of the CSA season, my fridge’s crisper drawers were almost bare. Less than a month in, they’re already overflowing. So my plan for this week was to cut a swathe through the stockpile. A recipe uses just one or two veggies? Not good enough! I demand dinners that consume at least five! six! DOZENS!

I decided Step One was to take down the beets — along with a pair of turnips that had been hanging out in my fridge since March. Turnips are apparently indestructible; I can see why people would toss these things in root cellars and live off them for years.

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Roasted Corn and Black Bean Salad from Brad Farmerie

Photo by Jason Adams

Brad Farmerie is the chef at Public, The Monday Room and Double Crown. You may recognize him from Iron Chef, or around the neighborhood. He’ll be sharing recipes based on his CSA vegetables all season, so get ready to be inspired.

This is a super simple, super tasty salad that can be whacked together in about 10-15 minutes, making it perfect for last-minute picnic planning.

Aleppo is a sun dried chili from Syria (they have it at Fairway) that has a mild sun dried flavor to it. If you aren’t in the mood to try something new, feel free to add any dried chili flakes or powder that you like.

Add a few dashes of Tabasco or some sliced fresh chili and this dual-purpose delight will make a pretty mean salsa for pork, chicken, or even fish tacos. –Brad Farmerie Continue reading

Purslane, Cucumber, and Marigold Salad

One of my favorite things about our CSA is the unusual vegetables in each share. I like to think it forces us out of our cooking comfort zone a little, and we get to try foods we might otherwise pass by. This past week’s share had a few of those little gems.

Purslane has a tart, citrusy flavor and has higher Omega-3 levels than any other leafy green. You can add raw stems and leaves to greens, pasta or grain salads, or you can lightly saute them.

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Raw Kale Salad (wait, hear me out)

Was your second week of CSA season as crazy as mine? I feel like I’ve been home about 20 minutes total in the past few days, and I haven’t gotten to do as much cooking as I’d hoped. I must admit, I have a bundle of chard and a cup of gooseberries still waiting for some attention, and I haven’t even a shadow of a plan for the 4th.

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