Vegetables of Doom
Egads! It’s Monday, and there are a ton of vegetables left to eat before a whole new crop arrives tomorrow from my CSA. What happened? Well, I went away for a few days on yet another vacation and didn’t take any of the produce with me.
Mrs. Fussy did a valiant job at home whipping up a handful of purple basil into purple “pesto”. Although it would have been just a bit better if she remembered to add two garlic scapes instead of actual garlic. Still, the vegetables are my responsibility, so anything she does to help me use them up is a happy bonus. And the Fussys did also eat the snow peas, broccoli, zucchini, lettuce, and cucumber while I was gone.
Last night I found myself making a whole separate meal just for me, to make sure the delicious turnip greens didn’t go to waste. Now all I have to do is make it through 1.5 bunches of kale (that includes half of last week’s too), a head of cabbage, two garlic scapes, a bunch of green onions, a bit of parsley, and some cilantro.
Luckily, I’ve got a plan.
First let me lay out the fundamental problem here. Of those things in the list above, Mrs. Fussy will only eat three of them. The cabbage, green onions and cilantro are all me. And while the kids will happily munch down on kale chips just as fast as I can make them, I was recently reminded what an incredible pain in the ass/labor of love they are for a perfectionist like me.
The answer: raw vegetable salads.
For me, I’m going to make another batch of slaw. The last one was Korean-inspired with gochujang, toasted sesame oil, peanut oil, rice vinegar, ginger and garlic scapes. Since this one will include cilantro, I’m thinking about some kind of Thai-themed slaw with fish sauce. I should be able to use the green onions too, and maybe I’ll take a scape as well.
That just leaves the kale, parsley and one last scape. So I’m going to try my hand for the first time at a raw, massaged kale salad. They are all the rage these days, and seem pretty flexible. If I can’t use all the green onions in my slaw, I might toss some more onto my portion of the kale salad.
It’s unlikely of course that the children will go for either of these. Luckily for them, their gramma sent me back from Providence with two dozen of their favorite meatballs from Venda Ravioli. She also instructed me to make sure they each ate one meatball a day.
I don’t have to make a whole meatball meal. My job is to just make sure each child has a hot meatball on the side. We’ll see how long that lasts. But the kids eyes lit up at the very thought, and they each enjoyed their first meatballs last night.
Little Miss Fussy even ate her glazed turnips, which I can’t say went really well with meatballs. But I guess she was just inspired.
Tuesday, more vegetables come. And I’m hoping this week I do a little bit better at managing them all. Luckily, I’m not going anywhere for a while.