So I recently got the pleasure of receiving a box of veggies from Door to Door Organics. And lets be honest, there are few things more exciting in this world than opening up a box and finding it full of plants!
There was a decent range of stuff in the box, including lettuce, teeny little onions, eggplants, and other nefarious vegetables. So, my adventure from that point on was to figure out how the heck to use all of these guys!
Figured I’d start with the plants most likely to go bad first, notably the cherry tomatoes and lettuce. And thus, salad time! The above salad has the aforementioned tomatoes and lettuce, plus shrimp, edamame (soybeans), walnuts, sesame seeds, and a Newman’s Own vinaigrette of some sort. I’ve only recently discovered the joys of dumping edamame on salad, and it’s freaking awesome. The only thing that would have made this salad better would have been if I’d had goldfish (yes, the crackers) to dump on as well. Trust me, it’s delicious, better than any croutons could be!
So I’ve never cooked with bok choy before, but I was suddenly presented with the opportunity to do so as the above bok choy was rather stealthily stashed in the box. I decided that it, plus some green beans, an eggplant, and teeny onions, would be ideal for making red curry.
I have a ginormous jar of red curry paste that I may or may not finish by the end of this decade. A bit of that, plus some coconut milk, garlic, and sugar, worked quite well with the vegetables above, along with some chicken for good measure. I took a picture of the final result sitting on rice, but as I was apparently woozy from lack of red curry, the picture came out rather poorly, which is why it’s not here. But, the red curry looked about like any other red curry. So, imagine a small plate of red curry on rice in your head, and then imagine what it would look like like after taking about 6 shots of vodka and getting off of an underground rollercoaster bathed in dim florescent lighting. That’s about what that photo looked like. The real thing looked much more appetizing, thus why I could not be bothered to take a decent picture of it before eating it all.
So, the real tricky plant for me was the kale. I kept poking and prodding it, thinking, “Kale?! What on earth does one do with such a plant?!” It was indeed a conundrum. I’d never cooked with kale before. I had my doubts as to if I’d ever *eaten* kale before. So I procrastinated on doing anything with it until there were few other vegetables left. Every time I opened up the fridge, there it was, staring me down. Taunting me to use it. So I did what I usually do in such times of strike, and asked my good pal Google what to do. Google responded with suggestions aplenty. I picked the one that looked pretty simple – stir-fry the kale with garlic in sesame oil for about 5 minutes, and add some sesame seeds near the end.
And you know, it actually wasn’t too bad. I mean, it was still eating a big pile of green plant and all, but it was really quite satisfying. Like, a “this is what cooked spinach *should* be like” kinda satisfying that would make Popeye proud. This stuff is seriously like a vitamin plant. And, only 5 minutes! Super easy and fast! Yeah, I might totally get some kale again.
So yeah, awesome food box! And here’s something fun: if you’re interested in getting a delightful box of vegetables for yourself, use the code “tastyniblets” when you sign up and you will get 40% off of one of the bitty boxes!