It’s been a short post-holiday week, but man has it been packed with activity.
So much so that it’s been a little bit of a struggle to keep up with the CSA. But no fear, things aren’t going to waste, they’re just getting eaten raw. And there is absolutely nothing wrong with that (although it would make for the world’s most uninteresting blog post).
This week, we’ve got some new items in the basket and what I’d like to think is a pretty solid plan.
To use up this week’s share, we’re making:
- Kimchi with the Napa cabbage, daikon, carrots, onions, and garlic. Kimchi is a traditional Korean fermented cabbage dish that I absolutely adore, but have never made. There are thousands of ways to make kimchi, so I’m using a tested recipe from a friend.
- A broccoli and Parmesan galette, with some other goodies thrown in there.
- A remake of the quinoa, red pepper, avocado and cucumber salad, which I’ve said that I’m going to do for the last three weeks but keep eating the bell peppers and hot peppers before I get the chance.
[…] Last week’s CSA basket just screamed “make kimchi” to me. […]
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