Category Archives: FRUGAL

06/27/13 CSA SHARE: What we got, what I will do with it, and miscellaneous comments

Here is what we got:
Fennel – 1 bun
Parsley – 1 bun
Red Romaine Lettuce – 1 hd
Green Boston Lettuce – 1 hd traded for kale
Toscano Kale – 1 bun
Baby Carrots – 1 bun
Garlic Scapes – 1 bun

I was kind of surprised because, when I went to trade two things from my box, I was told that there was a rule that each person could only trade one thing for one other thing. That was new to me – I’ve been a member of the CSA from the first year, and the rule has always been you put one thing in and you take one thing out, no limits. So…. I could not trade the lettuce *and* the romaine, and, once I had decided to trade the lettuce, I had to decide between taking the kale or the garlic scapes. I think that new plan is just plain mean, but I am not the people who are running the CSA, and they are they people who get to make the rules as they see fit. I do think that the rules should be published for all to know about, and I will post this thought on the CSA Facebook page (in case anybody watches that or cares what people think)
What will I do with all this?
I got about 4 fennel things (pieces? Fennel bulbs with stalks with some frilly leaf-like things), 1 little bunch of parsley, 1 hd of romaine, 2 bunches of kale, 1 bunch of carrots with greens, and 1 bunch of about 5 garlic scapes.
In addition, they let me take the carrot greens that some people had put into the compost pot.
I’m going to look into fermenting fennel – If I can’t find something interesting, then I’ll just chop it up and find a way to eat it with other vegetables (will let you know)
I will make dill garlic fermented carrots
The kale will go to kale chips – will describe the recipe once I decide
I will chop up the garlic scapes and use them as garlic for something.—maybe the fermented carrots (will let you know)
If I cannot bring myself to eat the romaine, I will dehydrate it along with the carrot greens and add it to my supergreen powder (I’ll let you know)
Things are tight here, right now. The CSA is about the only source of food I have, with my reduction in work hours. I am down about 20 lbs (down to 120 lbs @ 5’9”) living on what I get from the CSA, and what I can manage after my rent and utilities. So, I am svelte (and I do like the way clothes look on me), but wondering where I will go from here. (I’ll let you know more when I know more.)



POST #903
Here is a quick list of the vegetables in season right now.  You can often save money buying vegetables when they are in season.  If you shop farmers markets,  you may not see these vegetables except when they are in season.

RHUBARB–  Rhubarb has a flavor all its own – it looks sort of like red celery, but it tastes more citrus-y.  The first time I received it in my CSA box, I had no clue what to do with it – all of the recipes I found involved cooking it with a lot of sugar.  Finally, I just cut off a little piece and chewed it to see what would happen.  Lemony flavor!  RHUBARB: Rhubarb has a flavor all its own – it looks sort of like red celery, but it tastes more citrus-y.  I ended up chopping it fine, putting it in the blender, and making a lemonade-like concoction   (I sweetened it that time with some agave syrup).  Since then, I have ground rhubarb and added it to salads, put it in juices and smoothies, and made a “tea” of it, by grinding it up with some hot water.

AVOCADO – You can eat avocado just plain, you can blend it into a smoothie, you can blend it with chocolate and make a mousse, you can chop it and add it to whatever you’re making, or you could just make guacamole.  I often make a wakame (sea vegetable) salad with marinated greens, chopped onion and red bell pepper and tomato, add chopped avocado, and toss all with a little hot sesame oil and apple cider vinegar.

MOREL MUSHROOMS – These cute little mushrooms have a buttery taste.  You can cut them up into your salad, chop them up to add to a sauce, dehydrate them, or whatever your heart leads you to.  The morel season is very short, so get them right away if you see them.

PEAS – Fresh peas are delicious.  You can add them to salads, you can grind them up in the food processor or VitaMix and make a soup; you can even sprout them if your heart leads you there.

TURNIPS – At this time of year, you can find all sorts of turnip varieties in farmers’ markets.  Turnips have a slightly sweet taste.  I usually grind them up to an applesauce consistency, add apple cider vinegar and my seasoning of choice (usually garlic), and some olive oil for good measure – I either it this as is, or combine it in a salad with sea vegetables and marinated greens. You can also ferment them with a little salt, water, and probiotics (sometimes I add some jalapeno for a kick) I usually add this to sea vegetables as well.  You can also slice the turnip paper-thin and use the slices as the outside for “rawvioli”.

RADISHES – Radishes are on the spicy side.  In supermarkets, you usually see little ones, but in the greenmarkets, sometimes I see rather large radishes, which are close to the size of turnips (when they are that large, I do use them as rawvioli “wrappers”).  You can slice or julienne or grind radishes for inclusion in whatever you are making (I’ve noticed that the spicy-ness disappears if you  put it in hot water for a soup and it gets a kind of turnip-y flavor).  Pickled radish slices, fermented in brine with some probiotic added, is also a popular condiment.

STRAWBERRIES – Oh, la la! Fresh strawberries!  You can combine them with rhubarb for a nice juice (add some agave syrup), you can slice them up on their own, you can make a strawberry pie or strawberry shortcake, or, if you find you are not going to finish them all, you can slice them up and dehydrate them for a yummy snack.  Oh, yes, and you can add them to bananas and agave syrup and make a super smoothie.

SPINACH – Oh, spinach! It is lovely on its own in a salad, perhaps with a bit of onion or tomato, or some sauerkraut.  You can chop it up fine, then squeeze it together into a Japanese-style cube (but why would you want to?), add it to a cashew pate, or blend it into a green drink.

ORANGES – You can just eat an orange plain. You can section it and put it in salads, or combine it into a smoothie or other juice drink.  You can make an Orange Julius or Dreamcicle-flavored drink by blending up oranges with cashews and vanilla. You can make the traditional Southern ambrosia, by cutting up oranges, then tossing them with some coconut flakes (and, if you choose, a little agave)

KIWI – Use kiwi in fruit salads, in smoothies, or desserts. 

LEEKS – First you have to remove the outer layer, halve the leek and wash out the dirt.  After that, you can chop leek up to add to salad, or make a cream of leek soup with cashews and, perhaps, a dash of garlic and salt. You can also include leek in green drinks.

BRUSSELS SPROUTS – I tend to treat Brussels sprouts as baby cabbages. You can chop them up and add them to salads or whatever else, or, as I often do, you can halve or quarter them, and pickle them with salt, water, probiotics, and cayenne or jalapeno, or even dill and garlic!

DANDELION GREENS – Use these in a salad with a little minced garlic, cayenne, and chopped onions.  I often add some wakame (sea vegetable) to the mix.

PINEAPPLE – Yumm! So many things you can do! Blend pineapple with dried coconut and water for a pina colada. Toss pineapple chunks with unsweetened desiccated coconut for a snack.  Add pineapple chunks to smoothies, salads, desserts, or whatever. Or just freeze the pineapple along with some bananas, then make pineapple banana ice cream!  Or… just eat it plain.

CABBAGE – Is cabbage ever out of season?  It has been my basic food for so many years!  Grate cabbage, sprinkle with salt and some seasonings then mash it around until it gets juicy, and you have a basic salad with “self-dressing”.  Add grated cabbage to a sea weed salad, or use it as the base with chopped onion, tomato, red bell pepper, a sprinkle of kelp powder, black pepper or cayenne as you like, a little apple cider vinegar and extra virgin olive oil, and you have a salad whose leftovers can be turned into a soup tomorrow (this was my basic food in graduate school!)  Then, of course, you can make sauerkraut very easily with some sea salt and probiotics and have a finished product in 3 days – add your sauerkraut to any and everything you make for a new experience. (Flavor your sauerkraut with jalapenos, dill and garlic, garlic, ginger and cayenne, or whatever strikes your fancy, or make it with onion, carrots, or other vegetables).

BROCCOLI – Break up broccoli in for dipping.  Blend broccoli with cashews for a cream of broccoli soup.  Toss flowerets with cashew cheddar cheese and dehydrate for a nifty snack. Pickle broccoli flowerets in brine with dill and garlic.

WHITE ASPARAGUS – Use this tender variety for dipping, make cream of asparagus soup with cashews,  add it to salads, or pickle it with garlic and dill.

CANNING JARS IN NYC: Where to get them

POST #831
Living in New York City, we often get spoiled into thinking that we can get anything here (I know I imagined that it would be that way back when I was still scheming to get here).  Surprise! There are lots of things you can get in other parts of America which are virtually inaccessible to New York City residents — We have no Walmart, and canning jars (Mason/Ball jars) are really hard to track down. I’m lucky that I happened upon an interesting blog, Autumn Makes and Does, with a posting about how to get jars in NYC, and with lots of follow-up postings from her readers, with their own information abut where to get jars.

Last week, I followed Autumn’s advice to go to Ace Hardware, order on-line, and then pick up at an Ace Hardware in the city without  paying shipping.  I ordered on Friday night, and my jars were in the store on Monday.  I couldn’t pick them up until today, and I couldn’t make a copy of my on-line purchase receipt, but the folks at the store were sweet, and let me have my delivery once I told them my true name and showed them an ID which reflected that name.  (My total for a flat of 12 qt. jars was $14 something — $8 cheaper than even amazon with amazon prime)

Here are some other suggestions for places to find canning jars in NYC:
True Value will also ship free-of-charge jars you buy on-line to the local store you specify. The jar prices are competitive with Ace Hardware. There are a number of True Value stores in Manhattan.
Rainbow Ace Hardware at 1st Ave and 75th: Highly-rated canning supply section, with flats of jars in all sizes, lids, canning gadgets and utensils, as well as pectin and pickling spices. Prices said to be not bad for NYC.

Home Depot, 23rd Street: various sizes of jars, and lids.  They say that, if you find a lower price elsewhere, if you talk to the Head Cashier, they will match the price.

Surprise Surprise, 3rd Ave and 12th St:. Carries jars at prices ranging from $1.50 – $2.99. Small discount for flats.
23rd Street Hardware, 23rd Street between 3rd and Park: This is a True Value store. Good selection of jars and lids. May be willing to special order what you don’t see. You can also order on-line and have your order delivered free-of-charge to this or any other True Value store you choose.

9/27/12 CSA SHARE: What we got, what I took home, and what I am doing with it

POST #823
Spaghetti Squash – 1-3 pcs…….traded for .5 lb green beans
Green Beans – .5lb
Red Tomatoes – 2 beefsteak
Mixed lettuce leaves – 1 bag…..traded for 3 tomatoes
Carrots – 1 bun
Red onions – 2 tiny
Baby Arugula – 1 bag

  I was the first one to the share distribution, so I looked in the trade box and grabbed the tomatoes and green beans and promised to give back something as soon as I’d opened my box.  Someone was apparently assigned to make sure I did – she stood right in front of me as I opened my box, and didn’t leave until I had taken the bag of lettuce and the squash over to the trade box!  It was nice to have someone to chat with.

 These boxes are getting ever more parsimonious. Oh well!

Once home, I headed straight for the kitchen and pulled out all of my available mason jars, and started to work.  Washed all of the tomatoes – I had 4 that had survived since last week, too—and set them aside.  Washed all of the green beans (that bag of beans from the Chinese supermarket was about only half good – from now I will only buy green beans I can select by the onesies.

 Stood there and topped and tailed all of the green beans, and snapped the longer ones  in half (I can bear to chew for about half a green bean at a time).  This was the most time-consuming chore.  I began to think back to when my cousins and my sister and I used to sit with big bowls on the back porch at Grandmom’s and top and tail huge piles of green  beans.  Although it was a chore, it was still fun because we were together, talking and joking.  At last, I finished with the green beans and stuffed them down into 2 quart jars, along with a good amount of sliced garlic, chopped jalapeno peppers, and dill seed.  Poured on about 2 C of brine mixed with 2 caps of probiotics per jar, and lidded them.  One jar got one of my new re-usable lids (these are kind of weird – the middle part is plastic, the ring is probably rubber, and you have to put your own outside ring).

 I chopped up a large onion, more garlic, and some more jalapenos, and threw them, along with some dry cilantro, lemon juice, 2 caps of probiotic powder, and cumin powder, in the food processor to chop fine.  That done, I chopped up the tomatoes, and put as many as would fit into the food processor and chopped kind of chunky.  Then I emptied the food processor into a large bowl and processed the rest of the tomatoes, and threw them into the bowl and mixed everything very well.  I used my Champion juicer funnel to get everything into a quart jar and a pint jar.  I mashed the tomatoes down as firmly as I could, which brought up a lot of juice. Then, I lidded both, and set them over on the board I have over half the stove top, along with the green beans.

 It took me about 2-1/2 hours to do all of it.

 Along the way, at those moments when my mind strayed from the mindfulness of the job that I was working at maintaining, and I started to think about how my back and shoulders were feeling sore, I started thinking about how you just cannot get this kind of food if you don’t make it yourself.  That kept me going and helped me get back to that mindfulness thing.  Food prep as meditation.

 So, now, it’s all sitting there, waiting.  I will probably open one jar of the beans at 4 days, and leave the other one to 7 days, which will be about the same time that the first jar is empty.  That way I can decide which one tastes better.

I still have some lovely carrots, and I want to do them with garlic and gingner.  Not tonight, though.  I’m done for now.

 I need to get some more mason jars.  I looked on, but they wanted @$22.00 for 12 (not too bad with my amazon prime, which gives me free 2-day delivery, but still it is @ $1.50 per jar.  Then I found out that you can order mason jars from Ace Hardware on-line and have them delivered to your local Ace Hardware (if they don’t carry them normally), and they are shopped to the store free. (This is even cheaper than ordering directly from the Ball/Kerr jar company website).  You just have to pick them up.  I’m looking for the Ace Hardware closest to the subway which will give me the most direct route home (12 mason jars are heavy to carry)

 Meanwhile, I’m eating a salad made with chopped baby bok choy, lentil sprouts, chopped wakame (sea weed), hijiki (seaweed), onion, garlic, a little jalapeno pepper, sesame oil, and apple cider vinegar. Yum!


POST #821

I was trying to find this shopping mall, but I failed, and ended up going to the end of the E line and crossing the platform to come back home (I decided against going upstairs and looking around at where I was in the world. I was too dejected about not making it to the shopping mall – bad directions from!).  Since I had to transfer at Jackson Heights, I decided to go upstairs and hit the Chinese supermarket – I’ve been out of the Thai green curry paste which I love for way too long)

It has been a while since I’ve been to Pacific Supermarket. They’ve changed a bit, put fruit outside like an old-style Chinatown market, or like Fairway.  I went on inside, on a mission to just get the curry paste. Ha! They temptingly put the vegetables right across from the door. Chinese vegetables. Stuff you never see.

The vegetables there are probably not organic, but I am fairly certain that they are local, and, so, fresher that what you might find in a supermarket (we have a lot of Chinese farmers in New Jersey, and, possibly, in upstate)  Amazing collection of leaves! (i.e., leaves, you know, like spinach, but different, i.e., salad or marinating possibilities).   The prices there are dirt-cheap — my local supermarket, and, even, Fairway, charge more for green beans right now. I got a pound of green beans for $.59.  I got a pound of baby bok choy for $.79.

Next week, I’ll probably get some cash and go down to the Union Square green-market and get some of those fresh, and, often, organic vegetables, but, meanwhile, there’s something to eat here tonight.

CSA DEMOS: My suggestions

POST #760

Here is an exerpt from the post I sent in answer to the CSA’s call for food prep demos.  Let’s see if they go for anything.  If not, well, it would be a volunteer gig anyway, and I would have to supply all the ingredients and equipment…

Based on my previous experiences doing demos, I wrote them and told them I could do these things:

  • beet or turnip salad might be the best/most accessible — lots of people have a food processor. (I learned from a Greek member that she makes beet salad in much the same way, only she cooks the beets).
  •  What I do that is kind of cool is make pasta from raw vegetables (zucchini, carrot, beet — anything that is hard enough to work with the spiralizer)  That is interesting to people because it makes another way to do salad, or a way to have a cool dish in the summer, etc…..(I could suggest where people could get spiralizers– mostly on-line, or in Japanese stores in town)  If I did this one, I would probably make a simple raw tomato sauce to go on it. (BTW, I did this demo as the first demo the CSA ever had — many people were interested, but they thought I was selling the spiralizer.  I now understand how to handle that more effectively)
  •  I could also demonstrate how to make a raw vegan cashew cheeze  pate that is very nice as a tomato stuffing, or on individual tomato slices — this would be a trifle more expensive for me to produce because of the tomatoes. but I could also put it on zucchini or cucumber slices for tasting (I do this one several ways – my favorites are with kale, or with shiitake mushrooms and jalapeno)   It can also be used to make a nice “raw-violi” with thin kohlrabi or beet slices — which I’ve been doing for the past 2 weeks, btw)
  •  I also have a very easy quick recipe for a raw vegan cheddar cheeze that can be used as a dip for raw vegetables, or as a sauce for other food (this uses red bell pepper, lemon, and cashews), 
  •  I could, also do a demo for how to make guaranteed 3-day sauerkraut that doesn’t smell up your kitchen or take up much space.  (I’ve just opened the one I started on Saturday night!)  I would just need to make up some sauerkraut 3 days before the event, and then have the ingredients to show (or not even — I could just explain it)  This demo would not be on-going at all – it would be a one-off – if you are there, you see it, but I will hang around and explain how it is done to late comers, if you like.  

 the sauerkraut  is also a possibility for a workshop, if you are at all interested in doing workshops.  Such a workshop would take all of 1/2 hour (or more, if you wanted it to be hands-on) – you show what is needed, you show how it’s done, you give ideas for variations, you give a tasting, and send them on their merry way (or more, if you wanted it to be hands-on)  The demo way would be more like a youtube video – here is how you do it.  (Here are the things you need, watch me, here are extra things that you could add, here are variations that you could do, here is what you absolutely really really need for success, here is a taste.)

So, we’ll see if they bite on any of these.  I have already done the beet salad and the spiralized vegetable pasta, but that was a couple of years ago.



Here’s the breakdown from Thursday’s share

Kohlrabi – 1 pc    actually we got several pieces
Fennel – 1 pce       I traded for a big kohlrabi
Carrots – 1 bun     the carrots were kind of small. I put them through the juicer
Cilantro – 1 bun    a big bunch
Escarole – 1 hd      this was a large head
Scallions – 1 bun    traded for more cilantro
Arugula – 1 bag       we got choggia beets
Green Romaine Lettuce – 1 hd    traded for more beets
Green Boston Lettuce – 1 hd

I put the carrots through the juicer and got a small juice glass of carrot juice. I froze the pulp for use in something later.

I’ve made a couple of different versions of raw ravioli, using the large kohlrabi.  I cut it in half and sliced it with my thin slicer (looks like a vegetable peeler, but it’s very wide).  I put my cashew-kale pate and cilantro in the raviolis, and I also made the “chicken pate” recipe from Ani Phyo’s first book and put it in the wraps with some cilantro.

I used the escarole in some wraps with the cashew-kale pate, onion, tomato, cilantro, and lentil sprouts.   I also made a soup with lentil sprouts by dehydrating chopped up  escarole leaves to tender, then adding garlic, olive oil, a little sea salt (!) and black pepper, cilantro, and some red pepper flakes, and dehydrating for a few hours until it was warm.

Well, the lettuce has gone into salads, duh. I also threw some of it, along with some escarole, and an apple, into the blender for a smoothie.  Yuck.  I drank it anyway.  It’s good for me, right?

The beets, you ask?  My beet salad (beets into the food processor along with olive oil, apple cider vinegar, onions, and garlic – with some cilantro!).  I also made a “slaw” with some kohlrabi, beets, apple cider vinegar, onions, extra virgin olive oil, garlic,  and – yes! cilantro! — I put the kohlrabi in the food processor first, and ground it to almost apple sauce consistency, removed it, then put the beets and everything else in, then tossed all in a bowl — the idea was to have white color, but the beets in colored the kohlrabi anyway

My room-mate and I are tentatively back on a two-day meal share plan, so I am planning some fancy kohlrabi raviolo (not sure what will go in them yet), with a sauce of some sort – likely sun-dried tomatoes with something;  a lettuce, escarole, seaweed salad with lentil or sunflower sprouts and a vinaigrette of some sort. I might make the escarole soup again, as well – I liked it, and I will have enough time on Wednesday to do all of the dehydrating.

I’m glad to be back to a one day a week meal share because it gives me a chance to use up stuff I won’t eat all of by myself (I mean, I have been eating all of my share because I have no money to buy other food, but it sure would be nice to have a helping hand, and my room-mate loves salads.)

Of course, we do expect the appearance of sauerkraut somewhere in all of this.  I still have 1/2 qt jalapeno sauerkraut.  I’ll be making more sauerkraut by week end.

6/21/12 CSA SHARE: What they say we will get

POST #754

This is what they say we will get tomorrow:

Kohlrabi – 1 piece
Fennel – 1 piece
Carrots – 1 bunch
Cilantro – 1 bunch
Escarole – 1 head
Scallions – 1 bunch
Arugula – 1 bag
Green Romaine Lettuce – 1 head
Green Boston Lettuce – 1 head

Most people cook kohlrabi, but I slice it thin on a mandolin, and use it as a wrapper for raw vegan ravioli.  Some folks slice it thin, salt it, and then eat it like that. You can also slice it thin and make matchsticks of it, and throw it in salads. 

I chop up fennel and put it in whatever I am making. It gives a kind of licorice flavor to a salad.

Everything else will go to salad (you know me – not going to happen that often).  Since I’m getting so much salad-y kind of stuff, I expect I will again be experimenting with green smoothies (hear, here, I hate green smoothies, but I can buy some bananas and some apples and experiment with adding those to lettuce drinks.  I am committed to using all of these vegetables (especially since I am way broke, so, once again, this is all the fresh food I have — I have some canned things and dried things in the pantry, left over from last year)

If you are like me, do not try to put arugula in your smoothie (it tastes like dirty feet — okay, like dirty feet smell — I’ve never actually tasted it because the smell was so off-putting)    Arugula does tastes nice in salads, and it is also tasty mixed into sprouted quinoa, with other vegetables.


POST #752

I have just found this amazing offer.

Russell James is offering all of his ebooks at a very good discount, with an amazing offer on top of that.

I’ll be perfectly honest with you. When Russell was starting out, he offered deals, and they didn’t come through.  I felt ripped off (although they did return my money, ultimately), and I stayed away from anything he wasn’t offering for free for a very long time.

Today, since he was offering a very fair deal,  I decided that it was time to take the chance again.  Lucky for me, I have gotten the books I tried to buy from him some time ago, but couldn’t receive!

I’ve applied for an affiliate-ship, but it hasn’t come through yet.  I don’t care. I want you to know about this offer he has.  Russell is offering all of his books for either $14.95 US each,  or  $50 for all 6.  Such a deal.  Since I am pretty much broke, but still (after all our issues) want his books, I went for it, and am very happy to have the recipes I longed for a couple of years ago, in addition to other recipes I am interested in.

Go to to see all six books he is offering for this very good price. 


I love it when the CSA is in season. It is so nice to go there and see so many happy people picking up their shares. Sometimes they are even friendly.

Yesterday afternoon, I went to pick up my share (early shares are always slim pickings, and overloaded with lettuce-t kinds of things, but… hey! That’s the way it is — they really really want me to start liking salads.

Yesterday, we got:
Baby Arugula – 1 bag
Romaine Lettuce – 1 head
Boston Lettuce – 1 head
Swiss Chard – 1 bunch
Garlic Scapes – 1 bunch
Japanese Salad Turnips – 1 bunch
STRAWBERRIES!  We got strawberries in the box, and I also got strawberries as my fruit share! Yum! Smoothies!

ARUGULA – I decided to keep it. I’m not overly fond of arugula, but I decided to make a raw version of the Greek beet, arugula, and goat cheese salad (I’ll post it later
ROMAINE – I kept it. I think I’ll make some wraps.
BOSTON LETTUCE – I like this stuff well enough.   I can deal with a salad or two a week.  This is a fairly big head, so I might be having three salads. I like to mix in seaweed (I stalk the Japanese supermarkets for sales on the mixed, or else I just get wakame when it is in the bulk bins at Integral Yoga Foods, my favorite natural foods store) and sauerkraut, along with onion, and, if I have it, some red bell pepper.
SWISS CHARD – I am still not ready to even try to like this stuff.  It is high on my yuck scale. I traded it for more turnips.
GARLIC SCAPES– these look weird, but they are GREEN, and they taste like garlic, so I like them.  I chop them up or grind them in the food processor,  and put them in everything as a garlic (they are a part of one kind of garlic).  These will get chopped or ground and put in salad, or go into pates.  Since I was lucky and got two bunches, I will probably experiment with my next sauerkraut, and put some sliced garlic scapes in there with lots of sliced jalapeno.
JAPANESE SALAD TURNIPS – I have no clue why they call them Japanese Salad Turnips (my Japanese room-mate did not recognize them.  When I was testing a recipe with them, she said she had never seen them before).  So, okay, they are all white, where other turnips have some purple on them. Never mind. They are turnips and they taste like turnips. I grind them in the food processor to almost an applesauce consistency, then add apple cider vinegar, olive olive oil, and any seasonings which strike my fancy (usually garlic, sometimes coriander, sometimes Spike)
STRAWBERRIES – These are going in smoothies. I am not really into eating right now, but I know I need some protein, so I will put these into a hemp or soy protein shake in the morning. I am also thinking of making some strawberry leather in the dehydrator.

So! I have things to do with all these vegetables!  I got into a use- everything -in-the-box a few years ago, when the CSA issued a challenge.  I continued it when my job went south – the CSA box was my food for the week (I’d have maybe $5 more to get other food.  Good I have that experience because I am back there now. Smart people who have full-time work tell me about all the things I should do, like save money, or invest in a 401K, but, when you can barely pay the rent, and you have to think twice about what food to get, and you can’t afford your health insurance and medicine copays on top of all that, well, the CSA is very very important — at least I will not die from malnutrition. I feel so blessed that my CSA has jumped in this year and allowed me to make payments as I can.)