Garden season is here again and that means veggies.
One of the good things, yet challenges with gardening is the amount of fresh veggies that seemed to all come in at once.
I have been thinking about this dilemma ever since I joined a CSA (community supported agriculture) and I found myself with a random section of veggies that I had to figure out what to do with.
I needed a way to get a variety of veggies into my meals before everything went bag (and to make room in the frig for the next CSA BOX)
Out of this came what I call:
Gardeners Essential Veggie Recipes/Techniques.
I felt all gardens needed to know them to best use their veggies. The list is not complete, but here is a start.
Recipe will follow in later posts.
Veggies: (Cabbage, carrot, radish, onion, scallion, beets, turnip, apple etc…)
Cole Slaw is not just green cabbage and mayo. In fact, you don’t need to use mayo at all. I prefer an Asian slaw made with a soy vinaigrette. The great thing about a slaw is that it will keep for a few days and you can use a food processor to prep the veggies.
Veggies: Root veggies especially potato, squashes, green beans, peas, carrots, cauliflower, onion, peppers, broccoli, spinach and leafy greens, mushrooms
There are a number of types of curry like Indian and Thai. Serve over rice, with meat, seafood or in a soup
Veggies: Tomato, onion, pesto herbs, broccoli, zucchini, peppers, eggplant, spinach, etc…
Pizza is one of those great way to sneak veggies into a meal for kids
Veggies: Spinach, dark leafy greens, broccoli (kale, collards, mustard greens, beet greens, chard), onion, tomato, root veggies, peppers, corn etc..
Quiche is a two-fer because it also allows you to use up all of those eggs on a CSA or if you have chickens. They also freeze well. They are a great way to use up all of those dark leafy greens you have especially late in the season when your kale is on the tougher side.
Veggies: Potatoes, Onion, garlic, carrot, celery root, sweet potato, radish, turnip, squashes, parsnip, parsley root, beets, rutabaga, pumpkin, corn
Roasted root veggies make great leftovers, so make a big batch. They can be a huge mix of veggies. I rarely use just one veggie anymore. This is my go to when the veggies start pouring in. And it works with a ton of meals like chicken, steak, fish, tofu, sausage etc.
Veggies: broccoli. carrot, celery, peppers, onions, garlic, ginger, mushrooms, cauliflower, cabbages, eggplant etc..
Stir fry is similar to curries. It is served over rice or noodles. A huge number of veggies can work in one dish. The trick is timing when you put in the veggies, so they are done at the same time.
It can be all veggie or served with beef, fish, chicken or tofu and top with nuts and seeds for a more satisfying vegan meal.
Veggies: Fresh Raw veggies, cucumbers, tomatoes, lettuce, in slaw, etc…
Lets face it. Most of our fresh veggies are going to be washed, cut and eaten raw, so having a list of some basic salad dressing and stocking the frig is an order of the season. A basic vinaigrette of good olive oil, vinegar (or citrus) salt, pepper, red pepper flake and fresh chopped herbs is my go to.
Veggies: Root veggies
Mashed veggies are an alternative to roasting. The veggies are boiled until tender and mashed. You can selected a combination of veggies or just one. Add butter, salt and pepper and a touch of maple and honey and you are good to go.