Hello everyone! Thank you to those of you who submitted recipes, photos and ideas for using the delicious food that we grow here at Sage Mountain Farm. I will be posting some of them here so you can see what others are doing. Keep comin’ back and you will be inspired by your fellow CSA supporters!
On another note, I wanted to share something with you. Well, I guess every time I post I am sharing something, but this is more personal. I finally followed the advise of so many wise kitchen gurus…I prepped all of my veggies this weekend.
What do I mean, specifically? I washed and chopped lettuce. I trimmed and sliced onions and garlic. I washed, trimmed, and ate all of the strawberries right away, of course. In other words, I made it super easy to use all of my organic veggies and fruits! Since I prepped, I have used green onions on a few things, onion and garlic in a few recipes, and I have eaten countless small salads. When this stuff is ready to use in the fridge, it’s easy to use more of it. When I am hungry I can just reach in and grab a few containers and have a meal started in no time. I wasn’t taking the time everyday to chop a little lettuce, or slice up one onion, etc. So when the end of the week came I had items that weren’t used and some which were wilted and destined for the chickens or the compost. Sad, I know. Especially considering that this is the freshest and best produce around!
No more…I have done this weekend prep for two weeks now and I am not only being less wasteful in the kitchen, I am also eating more of what comes in my weekly CSA box.
Speaking of being less wasteful, you guys know about saving your vegetable scraps for broth, right?! I hope so, it’s an awesome way to extend the usefulness of your veggies. I usually use a plastic freezer bag, placed in the freezer at all times, and fill it with the trimmings from onions, garlic, peppers, celery, broccoli, etc. Basically any vegetable that you would consider a soup vegetable you can place the trimmings into the bag. When that bag fills up, dump it into a stock pot and fill with water. Boil for an hour. You could also do this in a slow cooker if watching water boil isn’t your thang’. When you strain out the veggie solids you are left with an unseasoned broth. Salt and season to your taste, then either use right away or freeze. I like to freeze my broth in 1-2 cup portions, just right for recipes! Easy peasy!