Chive infused olive oil? After nearly a week of seeing the chives standing upright and proud in a cup of water in the fridge, we finally used them. Our CSA recommended we add them to a pint jar of olive oil for a tasty dressing, and we are happy we listened.
Tasty Meals
- Moroccan Style Vegetable Stew with zucchini noodles and spring onions
- Raspberry and blueberry smoothies
- Snap peas and hummus
- 8 Salads featuring snap peas and pickling cucumbers
The Experience
This week we got into a salad-for-lunch routine, four days in a row! Each day, we shredded up some lettuce, chopped a few snap peas, a cucumber or two, some greens off the spring onion and added whatever else we had leftover from previous meals. We had half a head of cauliflower left over from the delicious Creamy Cauliflower Pasta (with zucchini noodles added in) recipe from Thug Kitchen, so those tasty florets were added to our salads. As always, we made sure to add some protein to these salads as well, to keep us from getting hungry immediately after having lunch. This week, our go-to add on just happened to be whole, cooked, chickpeas. Adding some homemade bread also helped amp up our excitement for salads.
The Moroccan Style Vegetable Stew, found in Joy of Cooking was also a home run meal. Six meals actually. This butternut squash based stew features a distinctly fall inspired mixture of seasonings along with zuchinni, chickpeas, raisins, and olives. We can not explain why this combination of flavors works so well together, it just does. We added some chives, and used spring onions instead of the yellow onions called out in the recipes, as well an extra large helping of zucchinis. Use what you got!
Chive Infused Olive Oil
Have we mention how handy mason jars are? I think we have! For this easy use of an overabundance of chives, we simply chopped up the chives into roughly 0.5inch long pieces. We then placed them in boiling water for a minute, and removing them with a slotted spoon, placed them on a bed of paper towels to dry. We added about a cup of the blanched chives to a pint sized mason jar, and filled it to 1.5 cups with olive oil. We are currently storing it in the fridge, and expect to use it up within 5 days.
The Score
After three weeks, we have still managed to commit to eating and using the entire contents of the CSA box. We are proud that we have yet to just dump unused veggies in the freezer bag for future conversion to veggie broth. The cucumbers in our home garden are also starting to come in, so we are going to be loaded with cukes soon!
20
Meal Wins
100%
Amount Consumed
1
Home Garden Haul
CSAeats 