The CSA Challenge for this week has ended, and I’m please to say it’s also been met. Tonight’s meal was a grilled NY Strip with corn on the cob (not from the box), combined with a fresh vegetable medley of yellow beans, fennel, cauliflower, onion and garlic sauteed in Spicy V8 juice.
So here’s the tally for the week:
- Yellow Beans
- Broccoli
- Cauliflower
- Minature White Cucumbers
- Fresh Garlic
- Fresh Cipollini
- Salad Mix
- Snow Peas
- Yellow Summer Squash
- Fennel
- White Currants
- Red Currants
- Chard (left over from last week!)
- Sautee Mix (left over from last week)
- Italian Flat Leaf Parsley (left over from last week)
- 1 Pint Strawberries (left over from last week)
- Garlic scrapes
The fun and once again challenge part is that all of this starts again tomorrow, when I once again pick up my produce box.
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{ 2 comments… read them below or add one }
Irene – how were the veggies sauteed in V8? Is it something that you have done before? Any tips? Sounds intriguing — I have never tried it.
Hi Jen,
I make veggies in Spicy V8 juice all the time. It’s really pretty simple – instead of cooking the vegetables in olive oil or some other sort of oil, I throw them in a pan and add enough V8 juice to coat the bottom, plus a bit more. Then I just “sautee” as usual, adding more V8 juice as needed to keep the vegetables moist.
I usually use this method for zucchini and summer squash because those vegetables absorb the liquid so well. But it works with any kind.