This is a weekend of lists, apparently.

[shadesong]

A lesson for next year: get the large CSA share, not the extra-large

Comments

[dormouse_in_tea]

best way ever to deal with lots of potatoes and onions? cube them, toss them with olive oil, salt and pepper heavily, and roast them.

Not only do you end up with a remarkably small volume of cooked veg, but it's basically impossible to stop eating.

[shadesong]

A bunch of the potatoes and onions are probably going to end up very intimate with the greens in a big pot of sindrian's colcannon. :)

I'm probably going to end up chop-and-roasting batches of root vegetables quite a bit. This is week 4 of a 10-week CSA. More stuff is coming Tuesday, so we really need to use up a bunch tonight and tomorrow! Especially the corn.

[dormouse_in_tea]

oh my gosh. O_O

[shadesong]

On the plus side, having tons of vegetables in the house means we're eating tons of vegetables. We had this last night, which was amazing.

potatoe ideas

[muppetk]

It might be time for shepperd's pie. I was thinking of making an exotic one the other day -- I made a good keema (indian spiced ground beef) and thought that topping it with mashed sweet potatoes would be like an indian sheperd's pie. :)

Re: potatoe ideas

[muppetk]

holy god I spelled potato HOW??? It was my fingers, not me!

[magenta_girl]

I covet your celeraic...I love celery remoulade.

Delicata squash is really good just sliced in half and roasted with olive oil. Add salt and pepper when done and it's just yum.

[cissa]

Delicata works GREAT cut in half, de-seeded (you can roast the seeds), and just nuked cut-side-down until it's done. Put butter in it. Pepper is good.

[tamidon]

kale can be shredded and frozen as is, no precooking. Just shred and compress in ziplocks. Great for making curries and stews. Corn see above commenter. Agree with envying your celeriac.

[tithenai]

Souuuuuup. All the soup! Soup forever! Celery hearts and celeriac make for excellent soup-enrichment, whether in a stock or soup proper. I love to use fennel bulbs in stirfry with garlic, ginger, and chillies, a bit of soy sauce and a bit of toasted sesame oil; you can then use the stir-fry in foil-wrapped packets of white fish fillets, and the result is gorgeousness.

Also Wendy Froud introduced me to oven-roasted Kale the other night -- just drizzle the kale with a bit of olive oil and a sprinkling of salt and pepper, and let it crisp in the oven very lightly. DELICIOUS. It's kind of more garnishy than substantial, but soooooooo good.

[aliseadae]

Yes kale chips! My friends keep doing that here and they're very tasty.