As I may have mentioned before, this is Chez LeBoeuf-Little’s second year in CSA membership with Abbondanza Organic Seeds & Produce. Last year we had far, far too many veggies even for our renewed resolution to eat out less and cook together more, so this year I yielded to John’s wisdom in signing up for only a partial share. Even so, possibly because I’ve been going out of town at frequent intervals and John’s been working late, we have a situation.
Thus, on a snowy day in Boulder, I present OMG Nothing Will Fit In The Fridge Soup.
- From that still unopened package of bacon you bought because it looked like a good idea at the time, remove four fat slices. Cut them into 1″ squares. Start them frying.
- If you like, add a quarter-cup chopped up roasted chilis. The ones that looked so gorgeous at the farmer’s market last week. You only meant to buy three ears of peaches ‘n cream sweet corn, but you can’t resist a bag of freshly roasted chilis.
- When the bacon is about half-done, delve into this week’s CSA share. Slice up and add to the bacon pan the stems of that beautiful bunch of rainbow chard, one fat green pepper, and one yellow onion. Let these cook until the aroma makes you salivate. Let cook a few minutes longer.
- Roughly chop the chard leaves and stick them in a soup pot with just enough water to cover. Dump in a can of navy beans. (This is why you stocked up on canned beans.) Dump in a quarter-cup or so of frozen turkey drippings. (This is why you save and freeze the turkey drippings.) Dump in a nice big anonymous spoonful (teaspoon? tablespoon? Who knows? Who cares?) of your favorite bouillon.
- Take the pan of bacon-onion-pepper-chili off the stove and put the soup pan on. Turn fire up to “please come to a gentle boil, if you please.” Dump contents of pan into soup pot. Stir.
- When the pot’s boiling, reduce to “simmer but don’t take forever about it” and wait as long as you can stand it.
Serve with OMG Nothing Will Fit In The Fridge Salad, which is all the mizuna and arugula still fresh enough to eat in a salad plus a couple radishes and carrots and cucumbers and raw zucchini and julienned roasted beets and, you know, whatever, drizzled with Ravenous Chocolate Vinaigrette.
Time to eat!
Typically some greens haven’t been used up. Make stir fry tomorrow with the choi, using those Hazel Dell oyster mushrooms you bought for just this purpose. Also one of those great long yellowish-green peppers that you’re never sure what to do with.
Take the rest of the chard, collard, arugula, mizuna, and whatever choi didn’t fit in the stir fry, and boil them down for Green Gumbo. (This has the advantage of using up more peppers and onions, though you may have to go out and buy the celery and parsley.)
“Next time on the CSA Overflow Creativity Show: OMG Nothing Will Fit In The Freezer! Stay tuned.”
(Reposted from my personal blog, because if the Boulder Farmer’s Market and Abbondanza Organic Seeds & Produce aren’t relevant to Denver Metblogs then I dunno what is.)