WHAT THEY PROMISED WHAT I TRADED FOR
Salad Turnips – 1 bun
Baby Bok Choi – 2 pcs
Spinach – 1 lb
Arugula – 1/2 lb 1 bun turnips
Toscano Kale – 1 bun
Long Red Peppers – 2 pcs
Make-up Item 1 green pepper 2 long red peppers
I know I have said that I am going to use everything in the box, but sometimes (okay, most times) I just can’t.
I am not a real salad girl — I mean, if I am in a restaurant with people, sometimes salad is all there is; and, if I am invited to dinner, and they serve salad, or I am at a meet-up and all there is besides what I brought, is salad I’ll eat it; but, at home, I do not go for salad. You may think this strange for a raw foodist, but that is who I am. I am a lazy chewer. Leaves are work. I avoid them if I can. That’s not to say that I cannot make cool food with leaves – it just means that things that work best in salads and nothing else don’t normally get on my menu.
So, all that said, I sniffed the arugula, and put it aside. I looked in the “trade” box (where we can put what we don’t want and take something someone else didn’t want – I usually go at opening time so I can get good picks from the trade box, but, yesterday, I arrived just before closing time, so the pickings were slim). There was a nice bunch of white turnips with good greens. I grabbed them and put the arugula in the trade box. Then, I looked at that green pepper. I used to like green pepper a lot, but, I much prefer red pepper now. I don’t care which kind: it can be sweet red pepper, it can be spicy red pepper – I don’t care. One small green bell pepper versus two fair-sized long red peppers (sweet)? No question there. Those were the trades.
Now, what am I going to do with the goodies?
KALE: I am going to take a few of the leaves and make a small batch of kale cashew cheeze (I checked before I went, and I still have about 2 C of cashews)
SPINACH: I saw a spinach/cashew mix which was basically my kale/cashew mix and sounded interesting, so I think I’ll take about half of the spinach and make another cashew mix/cheeze
BEETS: These salad beets are fairly large, so I can peel them and then grind them up and add some apple cider vinegar and garlic -Yum! The greens are very nice, so I will make them into marinated greens, adding some onion, garlic, and apple cider vinegar to sweeten them up. I may even add in some red pepper in for more flavor. Since I have two bunches, I may make a small jar of fermented beets.
BOK CHOY: I discovered a new way to deal with bok choy last week (that was the first time I decided to keep the bok choy, if truth be told). I took a bunch to work and tore off the leafy part, rolled it up, and dipped it in cashew/thai curry mayo. That was a nice lunch. I dipped the bok choi ends, too.
This weekend, I think I’ll wrap up the kale/cashew cheeze in the bok choi. If I have time, I may make some thin slices of red pepper and add them to the mix.