What to do with A Sh*t-Load of Vegetables
How I Ended My Summer Vacation
Article by Elizabeth Fiend
Upon returning from my vacation I was greeted by my two charming 20-something house sitters. They did a great job holding down the fort and loving my big orange cat Hurricane. They bashfully asked me if it would be okay if they left the remainder of their CSA Farm Share in my fridge. Like many people, seems they’re trying hard to eat right but are at a loss as to how to actually pull it off.
Can you image asking ME if it would be okay to unload a bunch of organic fruit and vegetables?
I made them squirm bit and then hastily accepted. In my book, there’s only one thing better than a fridge full of organic produce, a fridge fill of free organic produce.
I quickly went through the bonanza. In the crisper tomatoes tightly wrapped in a plastic bag were immediately removed to a plate and set on the counter.
Fresh corn was out on the counter seemingly left there for days. What were they thinking, pop corn? That had to go to the composting heap. But everything else was salvageable.
The two pints of blackberries were on the verge of extinction. To save them I popped them in the microwave for three minutes. I added a touch of maple syrup to remove the tartness, which I’m assuming is why the house sitters didn’t eat them. I drained some of the dark purple, almost black actually, juice off and drank it right then. The blackberry compote would be perfect for weekend pancakes.
Giant bags of beets and carrots did seem a bit daunting as they were still covered in farm dirt. But not to worry, I have a vegetable scrubber.
There was also a bag of Swiss chard as big as a house, eggplants, tomatoes, tomatillos and the obligatory oodles of end-of-summer-zucchini.