The contents of my veg drawer are unconventional, and over one week old. Nonetheless, some weird vegetable educatin's gonna happen.
Pictured at left:
- 1 rhubarb baton, fuschia. I diced up its mate to use as a fennel substitute in a green lentil salad with carrots, lemon, thyme and feta. If fennel is sweet licorice celery, then rhubarb is thick-skinned, lemon-infused celery.
- 1 baggie of stinging nettles, upper right corner. To be (carefully) plucked from stems, sauteed with garlic and spread on pizza crust. More to come.
- 1/2 a red onion that was cheap, giant and gorgeous. Purchased from the Balakian Farms stand at the Ferry Plaza FM.
- An assortment of squashlets. The yellow guy is either a pattypan or a sunburst -- find out for me? Either way, they will all soon be grated to shreds, sauteed with a little garlic and salt, and tossed with penne and parmesan and basil.
Think you've learnt some stuff yet?
As for your cherry tom dilemma, whatever you do, slice those things in half! Quarter them if you have the patience. I say I'm an adventurous eater, but I cringe at the thought of biting into one left intact and feeling seeds ooze between my teeth. Shiver.
An idea:
- Halve the tomatoes, slide them onto a cookie sheet with olive oil, garlic, s & p, and broil for less than 5 mins. When they look juicy and blistery (and before the garlic blackens), remove from oven and combine with hot pasta and fresh arugula.
Report back.
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I spy with my little eye: something that looks like a starfruit in the bottom right corner! Perhaps it is some other squash variety, or maybe a peeled cucumber, or maybe it doesn't get to be included because it's a fruit. Anyway, if you're ever venturing into the fruit realm, I'd love to hear your thoughts on rambutans and/or weird fruits appropriate for (savory) salads.
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