Does this happen to you with your share from the CSA or Misfits Market? I'm running behind on my veggies. My CSA veggies share from Stone Gardens Farms has started for the spring. But I'm still getting my Misfits Market box (I did downsize to the smaller box). It's the first time in months that I have wasted produce. I hate doing that. Since I learned the art of meal prep, I rarely waste any food. I think it's less than 5% of the food I purchase gets wasted. This week I had a bounty of root vegetables. I have 3 things I do to quickly use of veggies:
1. Make an egg/veggie frittata.
2. Roast veggies to eat as a side dish and on salads.
3. Make soup.
CSA & Misfits Market Soup
Amounts listed are arbitrary because I just threw in what I had...
2 tablespoons olive oil
1 onion, diced
4 cloves garlic
1 bunch scallions, diced
3 stalks celery, diced
3 quarts homemade chicken stock (or veggie stock)
1 28-ounce can organic crushed tomatoes
Salt and pepper
3-4 beets, peeled and diced
2 rutabagas, peeled and diced
3 turnips, peeled and diced
2 mystery root vegetables, peeled and diced
1 pound carrots, peeled and diced
3 potatoes, peeled and diced
1. Saute oil oil in a skillet. Add onions, scallions, celery and garlic. Sauté until translucent. Add to large stock pot.
2. Add chicken stock, crushed tomatoes, salt and pepper to onion mixture.
3. Add diced vegetables.
4. Cook over low heat for about 45 minutes or more, until vegetables are tender.
5. Remove from heat and blend with an immersion blender until all ingredients are smooth.
6. I like to can in pint jars so I have one serving of soup ready to go. Follow canning instructions per your pressure canner (for chicken stock) or hot water canner (for veggie stock). I use soup so quickly that I often store it in the pint jars in the refrigerator for one week without fully canning.
Enjoy! No waste, great taste!
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