How To Eat Your Veggies, September

For a long time I religiously ordered one medium share and one fruit share from the co-op. I came. I picked them up, filled out an order for the following week, paid for them and left. No thinking required. I ate most of the veggies. Ben ate most of the fruit. After my first trimester aversion to basil and utter fatigue at the mere thought of washing dozens of veggies last summer, I quit ordering. Lots of produce died before I finally took a break. Then I began volunteering and my passion for produce came back with a vengeance. I found it impossible to spend four or more hours around the beautiful bounty every week without greedily wanting to hoard it all. I kept upping the weekly ordering ante. I did not want to waste a single leaf, but I did not want to walk out of the space each week without handfuls of greens even more. I ate, a lot. Eventually though I would finally give quite of a few poor, rotted greens over to the compost to rest in peace.

Between Leila’s birth and our summer sabbatical I became a bit more conscientious of our consumption. It involved more thinking and less compulsive binge veggie buying. I thought I’d share some of my produce intentions. One of my favorite things about the co-op is the near constant discussion of all things food, and I wanted to keep that going here, at least for this afternoon.

Currently filling our crisper drawers & counter (and what I plan on doing with them):


– 7 beets (roasted in oven, tossed with walnuts and goat cheese for a light 1/2 lunch)

2 bell peppers* (Gingery Quinoa-Stuffed Acorn Squash, allrecipes)

1/2 small head, green cabbage (Blue Cheese Cole Slaw, Barefoot Contessa)

1/2 small head, red cabbage (Blue Cheese Cole Slaw, Barefoot Contessa)

1/2 bunch, parsley (Blue Cheese Cole Slaw, Barefoot Contessa)

– 2-3 carrots

– 1 small bag baby carrots

– 2 kiwi (plain)

– 2 lemons (squeezed into water)

1/8 small seedless watermelon* (plain)

1 yellow onion (Gingery Quinoa-Stuffed Acorn Squash, allrecipes)

2 acorn squash* (Gingery Quinoa-Stuffed Acorn Squash, allrecipes)


green leaf lettuce, 2 bunches (base of Caesar salad)

16 white button mushrooms* (Stuffed Mushrooms, Real Simple)

3 portobella mushrooms* (Crispy Portobello Mushroom Fries, How Sweet It Is)

– 2 red potatoes* (roasted – preheat oven to 425; wash & dry potatoes, dice and toss with 1 T olive oil and Tony Chachere’s; roast for 40 min, turning once)

– 1 lb okra* (blackened – heat 2 T unsalted butter in cast iron skillet; wash & dry okra, slice and cook in pan until brown and slightly charred; toss with Tony Chachere’s)

– 4 avocados (1 mashed for Leila; 3 in and on whatever strikes my fancy)

1 red onion (with leftover BBQ chicken in Stovetop BBQ Chicken Mac and Cheese, How Sweet It Is)

– 2 pints cherry tomatoes (roasted and tossed with pasta and/or tossed in aforementioned salad)

– breakfast radishes (plain)

– blueberries (plain or on cereal)

– 3 lemons (squeezed into water)

– 2 kiwi (plain)

– 2 oranges (plain)

pineapple (plain)


– 2 lemons

– 2 small tomatoes

– handful of lettuce

You’ll have to trust me when I say it’s pretty because I only did not have the energy to snap a quick photo of the stuff. Maybe next time.

2 thoughts on “How To Eat Your Veggies, September

  1. LKH

    We just signed up for a share again so I’m having some of the same issues – it requires great inventiveness! I’m not looking forward to months of winter root vegetables. I’ll have to remember the beet/goats cheese idea.

    1. Saba Post author

      When in doubt I either toss my veggies together in a salad or roast them, but I’m trying to think of better ways to use them as bases for meals so Ben is more likely to enjoy them too. As for root veggies, roasting is by far my favorite thing to do in the winter when having a warm oven going is actually desired. Also, I think I’m going to toss the roasted beets together with cooked quinoa, walnuts and goat cheese for a heartier lunch option.


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