veggie inventory

So, another Thursday has come and gone, giving me a new load of veggies to do my best to dispose of.

I cooked up some onions and green beans and corn and basil and stuff tonight, but there's still a lot left to go through, and more of it than I care to admit is a week or two old already.

4 ears of corn
3 red onions
3 yellow squash (one of them is from last week)
2 bell peppers
2 zucchini
1 eggplant
1 bag of green beans
1 head of lettuce
1 bunch of basil
1 bunch of carrots with tops
2 carrot tops (from last week. I need to make stock)
3 cucumber (last week's share)
cilantro (from last week... this really ought to be used)
1 onion (last week)
2 bunches of little beets (two and three weeks old respectively)
2 green cabbages (these are at least three weeks old)
3 scallions (at least two or three weeks old)
6 small turnips (probably like 5 weeks old...)
2 garlic scapes (these are from like, the second week of the share)
2 big beets ( I confess these are left over from winter share still. bad Sarah.)

Also I have from the grocery store:
parsley (about a quarter of a bunch)
1 bag of carrots
1 bag of celery

In terms of fruit, I pint of blueberries Nathan's grandma gave me on Tuesday, and a pint of PEACHES from the food co-op. YUM YUM YUM.

It's crazy a lot of food. I am totally overwhelmed. Overwhelmed with deliciousness, but overwhelmed nevertheless.

the over-stocked fridge

Yesterday, Laura and I both cooked our own veggie-centric dinners in an attempt to get through our surplus of food co-op goodies. Between the two of us, we definitely made a dent in our produce supply, but there is still a considerable amount of food we need to use, and most of it doesn't have a very long shelf life.

It's especially tricky because almost all of it is stored in opaque plastic bags, which makes it hard to keep track of what we've got at any given time. Each week, there's a new supply, and I'm afraid we generally don't finish everything up before the next delivery. In order to better keep track of everything and how old it all is, I've decided to put an inventory on the fridge door, and date things.

As of tonight, we have two bunches of small beets, half of the beet tops, 2 giant beets left over from the winter share, half a red cabbage, two green cabbages, 3½ zucchinis, 4 yellow summer squash, 2 onions, a bag of scallions, a bunch of chard, a bunch of kale, half a bag mixed lettuce, two bunches of turnips, 2 garlic scapes, a little basil, and that's just the food co-op stuff. There's also carrots, celery, and half a bunch of parsley.

The fridge is fit to burst, with the crisper drawers filled to the brim and the bottom shelf is also piled with vegetables.


our full full fridge

As you can probably imagine, it's pretty daunting. If any of those ingredients particularly speak to you, please feel free to share recipe ideas with us. On Wednesday I think I'm going to make a maple turnip carrot recipe that my friend Megan gave me last year, but I'm definitely looking for other ideas.