A while back (a year or more) I decided to take a break from my CSA*. I just wanted a change. I’m like that.
*CSA: Community Supported Agriculture. It’s basically a subscription plan with a local farmer. You pay a flat amount for a specified period of time (usually quarterly), and every week, you get a box of freshly harvested, organic vegetables from the farmer. Some deliver to your door, some to a centrally-located spot near you.
Anyway, I went back to them last week. I haven’t been as happy lately with the choices at Whole Foods. They seem to have gone the global route in a big way, as their produce section now consists mostly of produce grown in other countries. They still have some local produce, but it’s much less than it used to be.
I was pretty sure those local farms were still growing food, so I signed back up. Last week was our first box. It has a lot of food in it, but in all honesty, if we ate as many vegetables as we should, it would be just enough.
What does this quick stir-fry consist of? Spring onions, a fennel bulb, garlic, snap peas, asparagus, and parsley. It took about 20 minutes to cut it all up and sautee it in a little olive oil, with salt and pepper.
It made about six cups of cooked vegetables. Here’s what to do with it:
Breakfast – frittata or omelets
Lunch – Sprinkle on some Parmesan cheese and serve with crusty bread. Or wrap it in a tortilla. Add roasted chicken breast if you want.
Dinner – A great side vegetable. Be sure to fill up half your plate with it. Or put it on pizza crust with goat cheese.
Wine is tricky with some vegetables, but I think a bright, fruity summer white would go well with it. Or a Riesling, perhaps.
Or a martini. Martinis go great with vegetables. Am I right, Jeanne?
The moral is, don’t be afraid of vegetables. Your body will love you for it.