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We can't all cook all the time.

Meal planning is hard. Cooking dinner every night is hard. I don't always do it... I can't always do it. But meals don't have to be elaborate. Fully acknowledging my own imperfection when it comes to using every veggie in my fridge, please accept the following as a guide for storing, preparing, and simple cooking with vegetables from your CSA share or farmers' market haul. 

The best advice I can give you: bowl of food. We eat bowl of food 4-5 nights a week, and I am especially grateful for it's simplicity after a long day in the field. No planning and no preparation. Bowl of food is a grain, a protein, vegetables, and spices/sauces. 

Bowl of food.

Grain: rice, barley, quinoa, kasha, pasta, oats, etc., etc. 
Protein: ground beef, ground pork, sausage, fried scrambled poached hard-boiled soft-boiled eggs, etc.
Vegetables: whatever you've got. Raw salad greens, raw salad turnips and radishes, roasted root veggies, tomatoes, cukes, etc. 

Cook your grain, cook your protein, cook any vegetable that may benefit from some heat. Put the grain in a bowl. Put the protein on top of the grain, then add the veggies. Top with any spices you like and a sauce like salad dressing, salsa, guacamole, yogurt... Make this every night with whatever you have. You'll use up your veggies. ​

Vegetable information and inspiration.

(work in progress)
Arugula
Baby Kale
Basil
Beets
Bok Choy
Broccoli
Cabbage
Napa Cabbage
Carrots
Chard
Cilantro
Cucumbers
Eggplant
Fennel
Garlic
Garlic Scapes
Green Beans
Kohlrabi
Head Lettuce
Little Gem Lettuce
Lettuce Mix
Microgreens Mix
Onions
Parsley
Peas
Pea Shoots
Hot Peppers
Shishito Peppers
Sweet Peppers
Potatoes
Radishes
Watermelon Radishes
Salad Turnips
Scallions
Spinach
Tokyo Bekana
Tomatoes
Cherry Tomatoes
Zesty Greens Mix
Zucchini

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  • Home
  • Food
    • Vegetables
    • Eggs
    • Maple
    • Recipes
  • Rural Services
    • Tree Work
    • Lumber
    • Building
  • About
  • Market
  • Mutual Aid
  • Contact
  • Plant Sale