True Confession Time

Veggies on CounterOK, it’s time to confess.  I can’t WAIT until our organic farm produce subscription ends, which will be Thanksgiving weekend.  It’s not that I can’t keep up with eating it.  No, that’s not the problem.  Maybe part of the problem is that a lot of the stuff we have been getting is stuff I’ve never eaten nor had any desire to eat.  For example, what the heck do you do with that yellow thing?  It’s hard as a rock.  I guess it is some type of squash but where’s the pull tab?  How do you open it to get to the edible stuff?  See that green Acorn Squash?  I almost cut off my fingers the other week trying to cut one of its siblings in half in order to sit the halves in a shallow pan of water to bake.  Gee whiz…..the knife literally bounced off the skin of the darn thing.  I FINALLY found mention in one of my cookbooks of a method to microwave the whole enchilada which would soften the outer skin enough to slice it open.  Of course, by the time I found this, I had managed to hack a jagged gash across one side of it and when I microwaved it, the innards became outards.

Rotted Green PepperThen there’s the little matter of rot.  This used to be a green pepper.  I didn’t need the whole thing for my cooking so I put the other half back in the vegetable crisper.  Apparently it can’t read because there is nothing crisp about it.  Of course, I think it’s been in there about 4 weeks, which might have something to do with it.  And tomatoes…..I can’t eat one more BLT sandwich.  I’ve been faithfully eating tomatoes  in BLTs all summer but if I have to look at one more slice of tomato next to a slice of bacon, I think I’ll run for the hills.  And believe me, I NEVER thought I’d run from a slice of bacon.

Veggies in FridgeI do have some vegetables that I think I’ll get to before they go bad.  I’ve never eaten a leek that I know of but they appear to be related to onions so I plan to just use them like onions.  I like radishes so those will go into a salad.  And this week’s shipment included carrots for the first time, probably the only vegetable that I truly can say I like.  That red thing?  It’s a sweet pepper.  I have no idea what you do with it but I suspect it is the kind of vegetable that becomes limp and slimy when you cut it up and add it to cooked dishes.  Ugh!  I always fish those out and stack them on the side of my plate unless I’m at someone’s house, in which case I force them down.

But the BIGGEST reason I’ve fallen off the organic farm wagon is the bugs.  I am so tired of finding bugs in my produce.  I could get excited about a head of cabbage but not when I start to peel off the outer leaves and find a slug crawling around in there.  Mixed greens don’t excite me at all when I observe things crawling around in them.  Aphids on my broccoli are just a tad too close in appearance to the broccoli itself for me to be comfortable eating the florets.  No, when I signed up for produce, I didn’t think I was signing up for wildlife, too.   If I didn’t think it would kill me, I’d take a can of Raid to those darn critters.  Instead, I’m just pulling out the stuff that is hard for a bug to hide in and the rest gets left in the bag it came in and goes right into the trash can.  Yes, you read that right.  I am tossing it.  I can not move beyond the bugs.  Next year, I’m getting my organic from the supermarket where hopefully, the mud has already been washed off and any critters have been flushed down the drain.

  • Jill

    Made some wonderful butternut squash ravioli that the kids loved and I made a butternut squash cream pie that tasted just like a pumpkin pie….yum!

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