More CSA Weeks

Yesterday marked week four of collecting CSA boxes. I dropped the ball on photographing the last two, but the recent weeks brought leeks, cauliflower and broccoli, which was a welcome departure from the radishes and greens onslaught.

Though I admit, I have a new fondness for roasted radishes.

And even the new-to-me white radishes are lovely.


The biggest issue so far is using the greens before they go bad. I get dandelion, spinach, radish, mustard, mixed, and a few unidentified greens. And then lettuce to top it off. I have to make it a point to prep them immediately and use them right away.

First thing now, I clean and pack them all in (reused) ziploc bags. My mom got me a salad spinner years ago, and I used it occasionally - I'm not actually one to eat a lot of salad - but now I'm gaining some serious arm strength spinning bags and bags of greens each week.


Second, I've employed some new cooking habits. I've double up the greens in the daily green smoothie. It means a lot less fruit, but fruit is easy for me to eat throughout the day, so no big loss.

I've come to love the Stir Fried Greens recipe from Veganomicon. It's a quick and flavorful bed for millet, barley, beans, rice and leftovers. The Vegan Brunch recipe for Swiss Chard Frittata is another easy way to get through some greens fast.

Of course, you can always throw a handful into any soup or pasta, but I'm on the lookout for more creative ideas. Vegan Burnout has a similar abundance of greens and linked a recipe for Green Mashed Potatoes that I'm going to have to try. I notice that it requires an oven temperature of 400°, just like roasted radishes. Extra points for efficiency!

From Awful to Waffle

This weekend I put my new waffle iron to use with the help of Vegan Brunch. I was nervous and justifiably so. Though I spent many a summer chomping my way through Eggo 48 packs with my sisters before graduating to smaller packs of vegan waffles, I have never made a waffle from scratch or otherwise. But I believe in getting my money's worth out of my books, even if it means dropping more money on the appliances to do so.



For my first batch, I decided to go simple and chose the Chelsea Waffles, since they required no rising time or ingredient trips. Of course, I'm lying, I was one cup short of almond milk and my hemp milk smelled and tasted off, so I made a quick trip to the local organic market. I returned twice more that day, just so you know.

I followed the instructions perfectly, but the first one came out a little ugly.



I made little adjustments to time and flipping, and each waffle looked a little better, but at the end, I had not produced a single perfect waffle. In fact, I didn't even manage a totally edible waffle. The dog and I shared the edible bits, dipped in maple syrup and ate the strawberries I had cut up in anticipation of splendid and photogenic waffles.

I believe that the closing the drafty window helped, but a certain kitty who likes to perch there to watch the birds did not agree.



Day two, things went a little better. Though I was unable to achieve perfect shape, my Peanut Butter Waffles were totally edible and I'll even go so far as to say delicious!



I had presoaked some cashews and had chocolate ganache left over from Brooklyn vs. Boston Cream Pie Cupcakes, so I topped my breakfast/morning dessert accordingly. The whole affair was a success and half a leftover waffle was a perfect Monday morning breakfast.

Implement Roundup

Last night, my waffle iron arrived! I can't wait to test it out this weekend in anticipation of Global Vegan Waffle Party. I'll be attending a party on the 30th with a bunch of strangers and that's both scary and exciting. And I think on the actual date, the 29th, I'll just throw myself a party and gorge on waffles. I am blessed with several recipes courtesy of Vegan Brunch, but now I'll be on the lookout for more.



But a waffle iron is not the end of my implement craze. I recently also bought a 13.5 inch cast iron skillet (how cool is it that the pre-seasoning method is vegan?). I did season it myself as well, using the technique I found here.

I also acquired a mandoline some time ago and finally put it to work this week to make a fancy-ish looking salad on which to try out some Creamy Asian Dressing.

This dressing, by the way, is divine. Dressings always leak out of my Tupperware, so I carry mine to work in a thoroughly-cleaned curry paste jar.

Next, I have my eye on a juicer.