Just throw it in a pan with olive oil. Presto! Your veggies are cooked. Add garlic and chili flakes. It’s even better. The sure-all solution for all foreign — or familiar — vegetation.
Or, toss in olive oil and roast in the oven.
Yum! Refreshing yet satiating.
Warning: Do not try this with cardoons. It just won’t work.
I panicked when I received Joyce’s email on Monday night. She had forwarded info on that week’s crop of vegetables. I had barely touched last week’s, and some of the previous week’s still languished in the crisper. I had always failed in my efforts to grow vegetables. Now, was I failure at eating them?
Now, let’s see, what was left? The carrots, parsnips and fennel would go into the oven, after slicing with my mandolin. With lots of olive oil, they came out like Terra Chips. My root chips were sweet and warm, pleasing to the palate and fun to eat (I ate them with my hands.). The fennel was a nice accent, much lighter than the carrots and parsnips.
The spinach I threw into the easy beef stroganoff, which I had sampled at Trader Joe’s.
And then there were the leeks. These I saved for the next day.
Root chips also proved to salvage Joyce’s CSA-eating efforts. She emailed me: “I made the roasted carrots, parsnips and radishes tonight – absolutely delicious!…So I’m glad to say I’ve worked my way to this week’s box.”
Failure we are not.
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