On Monday night I made a tofu stir fry again. This time I added in a bigger mix of greens from our crammed fridge: cabbage (from two weeks ago!), green beans (also two weeks old), tat soi and rapini, with onion (not from the share) and green pepper.
I'd never seen or heard of tat soi. It looks and tastes similar to spinach - a dark green leaf, round with a slight curliness to it, and it wilts down very small when cooked, like spinach.
In an effort to reduce farm share anxiety, I'm trying to intentionally make cooking a relaxing, stress-relieving activity after work. Music and a cold beer help!
Boston has been incredibly hot this week and we have no air conditioning. We'd like to make a quiche with the rest of the greens but we can't bring ourselves to turn the oven on at night. So while I made the stir fry, Charlie sauteed some greens and the leek to preserve them and we plan to bake them in a quiche some morning this week.
Last night I got through four more cups of basil by blending it with garlic and olive oil to freeze for pesto. Now I just have to find our pesto ice cube trays, which have disappeared into our big old-fashioned pantry. There's probably another six cups of basil in the fridge. What was I thinking taking all that extra basil? Never again.
It's already Wednesday again! Still in my fridge: cabbage, carrots, collards, harukei turnips, radishes.
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