So we picked up our bag today and it is AWESOME. We got more fish as an add on, bread and some really tasty smoked cheddar cheese.Would you look at this beautiful stuff? Yes, that is a spaghetti squash. Aren’t those radishes just so pretty? Yay, a fennel bulb again! I had never even had fennel until I started getting this bag and I love it. I’m happy to see the green garlic again, as well. Hello Green Garlic!
When I get my bag, I always take steps to ensure freshness for as long as possible. The fish is portioned and in the freezer (sad, I know. It IS sushi-grade yellow tail afterall). I also do the following:
Any lettuce we get is washed and stored my lidded big bowl I have. I have figured out that we eat way more salad if the lettuce is already clean and ready to go.
I Place any herbs in a clean glass container of water. I put a little plastic bag over the top. Really helps with keeping herbs such as Cilantro fresh longer. See how happy the herbs on the right look? Then look at the sad, wilty bunch of cilantro that my husband brought home and just threw in the produce drawer…..Poor cilantro! Don’t worry, I have plans for the wilty one.
Wilty vegetables don’t usually get tossed at my house. I keep what I call the “trim bowl” in the fridge. That cilantro will probably make it into that bowl tomorrow. A couple times a week I take my veggie “trim” and make broth. If I can’t use up the broth in a day, I just freeze it. Making broth is a huge money and time saver for me. And it cuts down a ton on waste. Call me a weirdo, but I really love making broth. It can be manipulated to taste so many different ways. I find it very helpful to have a seasoned broth and a very plain one on hand. Oh, and don’t salt it. Just salt your dish your making with it to taste.
I keep all kinds of stuff for veggie stock: carrot ends, tops of leeks, bases of leeks, seeds and tops from peppers, thick stems from asparagus, greens, mushroom stems, pretty much anything. I stay away from too much of the skunky veggies for broth like cauliflower and cabbage, but otherwise it all goes in. Ginger peel, leftover herbs and stems, lemongrass ends, radish trim.
So that’s what we have to work with this week. I ‘m not sure what all we’re making yet but so far, the mint has me thinking Mojitos!