Boston Organics
Apr. 2nd, 2008 11:22 amSmall box, one third fruit.
Still left from last week's box: broccoli, one sweet potato, and a plum.
First thoughts: some kind of soup with collards, sweet potatoes, beans, garlic and some hot sauce; roasted potatoes and zucchini (or just roasted zucchini with potato salad?); some kind of broccoli-mushroom stir fry (I'd've added the snap peas if they hadn't just become snackage.).
Reminder to self: bring the compostables in to the recycle center. Hours are Tuesdays and Thursdays, 4-7:30. (And on Shabbat from 9 to 4. Not that I'd be bringing stuff over then.)
eta, 1700 In poking around the cupboards to see what would be good to use up, I rediscovered a package of fermented black beans, bought because, well, they were there and hechshered. Cool, right? But I've never really figured out what to do with them. If you use them, how?
(Excavations also uncovered a sorely out-of-date squeeze bottle of kosher for Passover wasabi sauce. I'm willing to push shelf life a little, but four years is well past the boundary, in territory that shall remain unexplored.)
- two large heads of garlic
- a bunch of broccoli
- two medium zucchini
- a bunch of collard greens
- three medium-small yellow onions
- eight ounces of white mushrooms
- one and a half pounds of red-skinned fingerling potatoes
- a bag (a third of a pound?) of sugar snap peas
- three plums
- two oranges
- one grapefruit
Still left from last week's box: broccoli, one sweet potato, and a plum.
First thoughts: some kind of soup with collards, sweet potatoes, beans, garlic and some hot sauce; roasted potatoes and zucchini (or just roasted zucchini with potato salad?); some kind of broccoli-mushroom stir fry (I'd've added the snap peas if they hadn't just become snackage.).
Reminder to self: bring the compostables in to the recycle center. Hours are Tuesdays and Thursdays, 4-7:30. (And on Shabbat from 9 to 4. Not that I'd be bringing stuff over then.)
eta, 1700 In poking around the cupboards to see what would be good to use up, I rediscovered a package of fermented black beans, bought because, well, they were there and hechshered. Cool, right? But I've never really figured out what to do with them. If you use them, how?
(Excavations also uncovered a sorely out-of-date squeeze bottle of kosher for Passover wasabi sauce. I'm willing to push shelf life a little, but four years is well past the boundary, in territory that shall remain unexplored.)