Reflections

I thought developing content for a blog about what to do with too many vegetables would be easy. Last year was our first year with a farm share, and often we needed to find creative ways of cooking three pounds of beets, or two pounds of string beans (which by the way, is a lot of string beans). But this year with the wet weather and the poor crops, we haven't had to be that creative. Last year we had to find a way to cook the same vegetable for three to four different meals during the week. That's just not the case now. So this year when we get a bunch of kale, we saute it and grill some hamburgers. Then it's gone - no more worries.

Maybe I should change the title of my blog. Cooking and eating vegetables is just not a challenge this year. I guess I can call it "Unemployed Guy Who Cooks Vegetables from Time to Time," or "How to Saute Greens," or "Baked Beets Yum," or "Salad, it's not just for Lunch When You're on a Diet Anymore." Last year I swear the freezer was packed with leftovers that we ate from October through April when the farm share distributions stopped. We made soups, stews, and casseroles.

But on the brighter side, we are still committed to organic and Eco-friendly farming. We are even growing corn in our front yard. I hope it is getting enough sun. Our tomatoes are behind schedule, but I can't wait to make some fresh sauces and salsas.

I still prepare tasty dishes with ingredients from the farm, even if I don't always share the recipes. This morning for brunch (I am unemployed you know), I ate poached eggs with kale on rye with broiled Peruvian potatoes seasoned with rosemary and sea salt.

Here is a recipe for odd bean salad that you can make with cauliflower.

Crunchy Cauliflower Salad

1 head cauliflower - broken into florets
2 cans garbanzo beans - rinsed and drained
1 cup cherry tomatoes - halved or quartered depending on their size
3 green onions - green and white parts cut down to the root
2 tbsp. chopped basil
2 tbsp. chopped flat leaf parsley
zest and juice of 1 medium lemon
1/4 cup extra virgin olive oil
4 tbsp. red wine or white wine vinegar
1 tbsp. dijon mustard
salt and fresh ground pepper to taste

- In small bowl, whisk together lemon zest and juice, olive oil, vinegar and mustard.
- In a medium pot, bring water to a boil. Add cauliflower florets and blanch quickly, 2-3 minutes. Rinse with cold water or drop in ice bath to stop cooking. Drain and allow to cool off in colander.
- While cauliflower is cooling, add chopped onions, tomatoes, and garbanzo beans to a mixing bowl. Add in cauliflower once cool and add the vinaigrette. Toss together and sprinkle with parsley, basil, salt and pepper. Allow to marinate together for at least 15 minutes before serving.