Such dreary weather. And a rather uninspiring CSA box. Yes, we have hit that period of winter eating. It is that time of year where, no matter what one cooks, everything seems to end up in hues of beige or brown. This is well illustrated by food photos on Instagram in general, not just on my account.
My mother mentioned recently that her great-aunts’ menu planning, year in, year out (where vegetables were concerned), consisted of alternating green veggies one night with orange the next, but I crave more colors than that! Thank goodness for purple cabbage this week, and many tones of emerald, to break the monotony. February will provide us with little beyond Jerusalem artichokes, salsifis and horseradish. And carrots and potatoes.
I am officially starting to look forward to spring despite being less than halfway through winter, admittedly not a bad one so far.
This Week's CSA box contained:
Herbs: hothouse basil
Greens: a bag of mesclun and a bag of young kale (in the image above)
Alliums: -
Vegetables: a purple cabbage, an acorn squash, 2 huge bunches of broccoli rabe, some potatoes, a couple of sweet potatoes, and a bag of globe radishes
Fruit: -
The contents of this week's box (along with some leftovers from last week such as daikon root and Japanese nira greens) will be transformed into:
Sunday [“Raid” Meal; fridge, freezer and pantry item dinner]
Mixed Salad with Caesar Dressing
Monday [Wildcard; a more complex or fiddly dish than usual to test my culinary skills]
Mesclun Salad
Hakka Tofu
Soy Braised Acorn Squash
Daikon Oroshi
Steamed Rice
Tuesday [Pasta]
Out
Wednesday [usually L.'s choice of an item I have made in the past]
Spinach Salad with Pancetta
Persian Spice Roast Chicken
Wild and Brown Rice Pilaf with Sour Cherries and Herbs
Thursday [Fish]
Green Salad
Silken Broccoli Rabe
Butter “Braised” Purple Daikon Couscous
Friday [Vegetarian]
Saturday ["Picnic" Dinner; something that is easy to assemble and easy to eat in front of a movie]
Out
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