Next week better not involve turnips

[listersgirl]

I'd like to take a moment to bask in some self-congratulations. Basically, I'm feeling pretty pleased with myself right now, mostly because there has been cooking going on at the apartment lately.

vestra and I get organic veggie delivery. It's a great concept - nice fresh organic fruits and veggies that come right to your door with very little effort. There's a random selection of stuff each week, local as much as possible, and you can make a couple of substitutions if there are foods you don't like. The best (and worst) part is that sometimes we get something we've never tried to cook with before, and have no idea what to do with it. I mean, the broccoli, carrots, cauliflower, kale, chard, lettuce, tomatoes, celery...those are all easy. The fruit is pretty easy, too, although it can be hard to get through, since neither of us are big on oranges, and we're very picky about apples (who eats Macintoshes, anyway?). Sometimes, though, there's something like Daikon radish, or mustard greens, and we get kind of stumped.

Last week's box originally had green peppers and beets, which were vetoed immediately (and automatically - we hate them so much that we've asked for them to be replaced no questions asked whenever they show up). It also had eggplants and leeks. I love eggplant, but I cannot cook with it to save my life. And I have no idea what to do with leeks. But (and look, we finally made it to the point of the post) we used them, and used them well. I made potato leek soup (a very low-fat version with soy milk) - thank god for the blender - and vestra made this seriously tasty eggplant...thing. It's similar to a bruschetta topping, with baked eggplant, olives, capers, tomatoes, and probably other stuff, but I was so in love with the capers that I didn't notice.

So, yeah, this was all just to say that I battled the leek and lived to tell about it. House: 1, Veggies: 0.

Comments

[ladycoreopsis.livejournal.com]

Hi there! I'm peeking in through sensational's journal. That organic foods to your door thing sounds awesome! I wanted to tell you that you can use leeks in pretty much anything that you'd cook with onions. Here in Finland we have these HUGE leeks and I just slice them and use them in my cooking like onions. I also thought I'd show you an alternative recipe for potato leek soup. It has no milk at all (so probably lower fat). I substitute chicken broth with veggie stock and the butter with olive oil and it comes out great. The only thing is, you have to have a food processor to do it.