[Week 18] Three Quick Wins

Hello Farm Share Friends,

Sometimes the best way to handle the week of vegetables is to get right after them: forget storing them; just cook them, all of them, whatever you can do in any little window of time you have.

Last Tuesday I found myself with some time immediately upon bringing my vegetables home. And so I started cooking, and by the time I was done, I had made a decent dent in the week’s share, lightening the physical load to enter the fridge as well as the mental weight of having so many vegetables to manage.

Not that the vegetables should feel like a burden, but — are we in a safe space? — sometimes they do. Most weeks, until I’ve used up every stalk, stem, and leaf, I feel a little uneasy. You? It’s OK… your vegetables can’t hear you.

Below I’ve shared my “quick wins,” the three dishes I made upon bringing my vegetables home last Tuesday. Time will tell what this week’s share will inspire. I’ll keep you posted if make any discoveries. Please share any of your own.

PS: I roasted another whole cauliflower this week and I served it over the raw beet dip, and it was very pretty and tasty (pictured above). I roasted it with a generous pinch of Silk Chili, which is one of my favorite spices to use with both roasted and sautéed vegetables this time of year:

Quick Win #1: Carrots + Hummus

Last Tuesday, I immediately snipped the greens from the carrot roots, and rather than store them, I peeled and chopped them, then set them out with hummus. Pre-dinner snack ✅

Quick Win #2: 8-Minute Green Beans

Similarly, rather than store the green beans, I trimmed them and threw them in a skillet with garlic, butter, salt, and water. I covered the skillet and set it on the stovetop. A few hours later, at dinner time, I turned on the burner. Eight minutes later the green beans were done. Dinner veg ✅

Quick Win #3: Quick-Sautéed Greens

Finally, rather than store the kale, I sautéed it immediately. Here’s the step-by-step: sauté the stems first in olive oil with a little bit of garlic:

Add the greens with a pinch of salt and any spices you like. I love Silk Chili with greens.

Immediately use tongs to rearrange the greens in the skillet, helping them