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iron_chef_csa2013-04-23 06:24 pm
amazon_syren) wrote in iron_chef_csa2013-04-23 06:24 pm
Lettuce and Its Friends
Hi, folks.
I don't have a CSA. I'm looking at getting a CSA, and tyring to sort out which farm (a) delivers to a place that is grocery-carrying walking distance from my house and (b) will give us mostly veggies that we already eat. The latter part isn't a huge issue, but it's still a Thing (thense this community, I realize).
My question is: What do I do with lettuce (and arugula, and cut-and-come-again greens, and so on). I mean, the obvious is SALAD... except my wife actively dislikes lettuce and spending a month getting mostly veggies that my wife won't want to eat multiple times per week seems like a recipe for a lot of rotten greens, no matter how much I like the stuff.
In the case of just about anything else, I could either blanch-and-freeze the extra or preserve it as pickles, salsa, or something along those lines. But lettuces and other super-delicate greens don't preserve very well, so I'm wondering if anyone has suggestions for creative ways to use tender/delicate greens quickly and in ways that don't scream "filler".
Help?
Thanks,
Amazon.
I don't have a CSA. I'm looking at getting a CSA, and tyring to sort out which farm (a) delivers to a place that is grocery-carrying walking distance from my house and (b) will give us mostly veggies that we already eat. The latter part isn't a huge issue, but it's still a Thing (thense this community, I realize).
My question is: What do I do with lettuce (and arugula, and cut-and-come-again greens, and so on). I mean, the obvious is SALAD... except my wife actively dislikes lettuce and spending a month getting mostly veggies that my wife won't want to eat multiple times per week seems like a recipe for a lot of rotten greens, no matter how much I like the stuff.
In the case of just about anything else, I could either blanch-and-freeze the extra or preserve it as pickles, salsa, or something along those lines. But lettuces and other super-delicate greens don't preserve very well, so I'm wondering if anyone has suggestions for creative ways to use tender/delicate greens quickly and in ways that don't scream "filler".
Help?
Thanks,
Amazon.