When we have the time, our Saturday evening tradition has become cleaning all our fresh veggies, while making a stir fry that uses as many of those vegetables as possible. Tonight, I blanched and shocked all our green beans and some kale. I sliced carrots (still leftover from last week) and zucchini into thin strips and blanched them briefly as well. Finally, tomato-basil pasta went into the boiling water, while I turned my attention to the frying pan.
Onion and garlic sauteed in olive oil. I added a big handful of fresh basil and the tomato, some coarse salt and freshly ground pepper, as well as a generous splash of the veggie broth I made last week. (Somehow I will use it all up!) Once that had reduced a bit, I tossed in all of the veggies and the pasta. It’s summer on a plate – or in this picture, in a pan:
That’s 6 CSA veggies in one delicious dish. And while it cooked, I managed to get the peas shelled too. Is everyone else as excited as I am that there were still peas in this week’s box? And the green beans and tomatoes have started! And I can smell stargazer lilies while I sit here in the living room typing. What a great mid-July evening; life doesn’t get much better.