In this week’s bag:
- shiitake mushrooms
- frozen flat green beans
- frozen corn
- fuji apples
I am so thankful that this subscription started back up this week- the beau and I have been so busy (per usual these days) and not having to think about shopping for veggies is always a blessing. I’ve realized through the move that we have a ton of frozen veggies stocked up in the freezer that we could use more of throughout the week. In the back of my head I’m use to saving good frozen veggies from a local farm for the winter months but with this subscription, we get good veggies all year round now. I of course may freeze my favorites this summer but in the mean time, I need to eat my frozen corn and stop hoarding it because before I know it, the cobs will be fresh again!
Tonight the beau is planning on making a quick mushroom and tofu scramble stir-fry with a tamari and sriracha sauce for dinner. I’m working a double and this will be just what I need to keep me going up past midnight. As for the other items: the apples are so juicy (I had one this morning for breakfast) and the kohlrabi will be sliced into matchsticks and possibly baked into crispy treats. The microgreens will be added to my daily big green salad and lastly, the beans will most likely be heated and served as a side. I’m not the biggest green bean fan (I refused to eat them as a kid unless they were loaded with red sauce and cheese) and prefer them fresh from the garden. But, they won’t be wasted.
Do you have a favorite recipe for green beans other than a stir-fry? Is it vegan? Willing to share? I’m always up for suggestions!