What happens when you can’t get through the “small” veg box? What if it happens week after week?
Wasteful nastiness, that’s what. And fruit flies. Lots and lots of bloody fruit flies. So, you know the expression – when life hands you lemons…
Somehow, every Saturday morning I have woken up and unconsciously moved toward the fridge and fruit basket — and absentmindedly chose to cook — something. Anything. To prevent the rot and perhaps enjoy the organic expensive fruits of – someone’s – labor.
Week 1 – amazing really really ripe banana bread (an amalgam of 3 recipes found in 10 minutes online).
Week 2 – makeshift no-recipe apple and quince butter (really gorgeous – love quince and it was a good combo. Hadn’t made apple butter in years – not since I properly jarred it for thank you gifts. Cut up apples and quince, boiled in minimal water for quite a while – the quince needs it, blended the lot, added a cup or so sugar and a few dashes of cinnamon, nutmeg, and cardamom. Cooked until thick. In reality, it’s much harder to do this – sieves, and the like).
Week 3 – 2 weeks worth of pasta sauce (20+ tomatoes, what else could you do? Have a bloody mary party? Actually, that’s not a bad idea. And I’m really not partial to gazpacho).
Week 4 – imitation aloo gobi – for 10 (3 heads of cauliflower, umpteen potatoes, red peppers, onions, jerusalem artichoke – in like a ton of turmeric, cumin, coriander, sumac, chili, paprika, and luck. God have mercy).
Week 5 – pesto – what can you do? Fresh herbs that are so pretty and fragrant you want to cry! And they wilt in a day or two. No matter what or how hard I try. And the next week, another bunch arrives! I demolished this bouquet fresh and pretty with great results. Huge bunch of basil, 5 or so cloves of garlic, 1 small onion, handful of chestnuts (this was the hail mary play – I would never have used them except I really wanted/needed a nut component – I’ve used pine nuts and would have loved to use walnut – luckily this sort of worked).
Here’s what my kitchen is perpetually looking like:
The vat of spaghetti sauce (I would call it marinara or arrabiata, but was a completely improvised mess of tomato, other veg, and lots of spice):
Yesterday I roasted two huge eggplants that wouldn’t hold out much longer – ate the one, and just can’t squeeze the second down yet. Hope it’ll last another day.
This week, I may have to take up pickling – I have 20 cucumbers not going anywhere, fast.
Horn of plenty, indeed. I wonder if my provider would consider helping me out of the organic nightmare I’m stuck in and allow an every-second-week drop. We just can’t eat fast enough…