Monday, June 28, 2010

The Farmshare Project: Week 12 [Recipe]

This is me trying to catch up on this project which I laid out for myself not realizing it was going to be so friggen hard to keep track of.

Seriously, they're just vegetables, why do they lead such complicated lives?

To keep up with my vegetables' gallivanting lifestyles, and also to help anyone out there trying to figure out what the F to do with a ton of kale/strawberries/you decide, I added a tab to the blog here that has a long and running list of recipes and posts by vegetable.

Yeah, like THAT was a good idea. Sheesh. Didn't think it was going to be so hard to compile, but apparently I run off at the mouth pretty much all the time about these vegetables, so there was a lot of linking to do. Forgive me if all the links aren't 100% perfect yet because it's going to require some fine-tuning for which I'm not quite yet prepared (or drunk enough).

For now though...

[I can't find the photo even though I *KNOW* I took it.]

Last week's box had:
Mix of Baby Asian Greens
Red Russian Kale
Collard Greens
Radishes French Breakfast
Summer Squash

And their fate was:
We ate them
Broccoli: Broccoli noodle salad (recipe below), Fresh Spring Rolls
Carrots: Broccoli noodle salad (recipe below), Fresh Spring Rolls
Lettuce: Giant salad
Radishes: Giant salad
Strawberries: Strawberry smoothies
Summer Squash: Sauteed with previously stored farmshare onions and garden herbs for a side dish

We left them at the site because UGH ENOUGH ALREADY
Collard Greens

We stored them and they're still edible

We "stored" them and they're in the composter now
Mix of Baby Asian Greens

From left to right: Fresh Spring Rolls, Steamed Vegetables for Broccoli Noodle Salad, Noodles for Broccoli Noodle Salad, Giant Salad

Broccoli Noodle Salad
Recipe by moi

Broccoli, 1 head cut into florets
1 large carrot, shredded
1 handful of string beans, halved, tips removed (optional)
1 serving of rice vermicelli noodles
4 t fish sauce
2 T fresh lime juice
1 clove garlic, minced
2 T sugar
1/2 t garlic chili sauce

Noodle salad
Prepare vermicelli according to package directions and don't forget to rinse with cold water and set aside to drain well.
Steam broccoli, carrots and beans for 5-7 minutes or until tender crisp and not limp. Rinse in cold water and set aside.

Whisk together fish sauce, lime juice, garlic, sugar and chili sauce in a large bowl. Then dump in noodles and steamed vegetables. Toss until noodles and vegs are completely coated with the sauce and allow to stand briefly for the flavors to get all mingley.

Eat with chopsticks if you're feeling exotic or with your feet if you're feeling grody yet coordinated.



  1. My imagination is getting awfully tired . . .

    And I like the constant vegetable nattering. It's one of the reasons I keep coming back.

  2. Yum. That noodle salad looks fantastic. And one day I will actually make spring rolls because I love them. I'm just sure I would make a mess of the entire thing.

    Also, the "Photo Imagination Week" reminds me of the Simpsons when Rod and Todd had an "Imagination Christmas" because they spent the money to send Bart and Homer to the leper colony. I actually heard in my head, "I've got a pogo stick! I've got a hula-hoop!" followed immediately by, "I've got some arugula! I've got a mix of baby Asian greens!"

  3. OMG these recipes look good and tasty! I love fresh spring rolls - and now you've got me realizing that I myself might be growing everything needed in the recipe (for the rolls, not the sauce/coleslaw) minus the vermicelli/wrapper. Sweet!

    I've posted an entry linking over to your recipes for my CSA customers!


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