Tuesday, July 31, 2012

Week 8: Very Veggie

The produce is starting to build up in the old refrigerator.  We feel like we eat a lot of vegetables, we want to eat a lot of vegetables, but I am guessing that we really don't eat enough vegetables.  Having a lot of fresh, organic produce is not something I am really complaining about.  There are certainly more than enough American families who struggle to get enough fresh veggies on their plates.  I do not take this for granted.  It is a real blessing to be in an area that provides so much wonderful food.

This week we got a few of the now familiar veggies, and a couple of new arrivals.  There was Green Leaf and Red Leaf Lettuce, Carrots, Yellow Summer Squash, Napa Cabbage and Zucchini.  There was also Fresh Fennel Bulb with gorgeous fronds, and Spring Onions...well I call them Spring onions.  I guess in July they are supposed to be called "fresh onions," but I think of Spring when I see onions with great green tops on them.
The lettuce has been building up and I thought I would share how we deal with it so it stays nice and fresh as long as possible. 
We rinse, spin, wrap, and roll. Like this:

Wrap the clean lettuce in a nice clean dish towel, or (eek) paper towels.  (Make sure you use a clean laundry soap like this one.)

 Viola!  You have a nice supply of fresh Lettuce at the ready.  I take one of the rolls to work for the week and we eat one at home.

The abundance of vegetation we are receiving is really a gift.  We are thankful and inspired, and we have no reason to do anything but enjoy the fresh flavors, the nutrition, and the opportunity to eat foods fresh from the farm.  

Eat well and remember to buy local.

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