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I have lots of veggies from my farm share and I'm feeling a little overwhelmed. I was hoping someone could help me think of some good ideas for meals until next Tuesday, not counting tonight which I already have going. Soup or other meal ideas to freeze are good, too. And ideas for freezing any produce, but not canning.<br><br>
So, 5 dinners, 6 lunches and breakfasts to try to use it up or freeze it before our next delivery.<br><br>
Here's what I have.<br>
3 peppers, red,orange and yellow<br>
1 cucumber<br>
lots of lettuce of various types<br>
tons of spinach<br>
about 4 lbs of snap peas<br>
2 lbs of green beans<br>
12 red potatoes<br>
2 bunches of green onions<br>
about 20 brussel sprouts<br>
2 heads of broccoli<br>
carrots, celery and onion from the grocery<br><br>
We eat meat. I have pork, beef, chicken and fish in the freezer, so I could probably make most anything.<br><br>
Thanks!
 

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My brain isn't switched on enough to come up with anything specifically but I often use <a href="http://vegbox-recipes.co.uk/" target="_blank">this site</a> when stumped for veggie ideas. Hope it helps!
 

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3 peppers, red,orange and yellow<br>
stir fry additions or baked/stuffed peppers<br><br>
1 cucumber<br>
sliced with something else or cucumber sandwiches<br><br>
lots of lettuce of various types<br>
salad and sandwich inserts<br><br>
tons of spinach<br>
pizza topping!<br><br>
about 4 lbs of snap peas<br>
stir fry, salad topping, plain with dip<br><br>
2 lbs of green beans<br>
steamed or braised, stir fry addition<br><br>
12 red potatoes<br>
roasted potatoes, soup/stew, fries<br><br>
2 bunches of green onions<br>
stir fry addition, salad addition, sandwich enhancement<br><br>
about 20 brussel sprouts<br><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yikes.gif" style="border:0px solid;" title="EEK!"> um... um...<br><br>
2 heads of broccoli<br>
floretted on salads, in stir fry, raw with dip<br><br>
carrots, celery and onion from the grocery<br>
stir fry additions, raw with dip, soup/stew additions, salad toppings, etc
 

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Totally cucumber sandwiches. Mmm.<br><br>
I find that my family likes almost any veggie roasted, or steamed with a little olive oil and salt and pepper. You can find lots of recipes but really you can also just cook your veggies and build a meal around 2 veggies or whatever.
 

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Do you have eggs? You could make a quiche with the broccoli or spinach and green onions on top. Also omelets are good for using those up. Wraps are good, too. Potato salad for the potatoes? A good soup when they start to go with what you have left. A big salad is obvious of course. Fajitas? Stir-Fry.<br>
(sorry if these are repeats, I haven't read the other suggestions)
 

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Tons of spinach you should make chicken florentine lasagna, make 2 and freeze one. OMG-this is soooo good <a href="http://www.cooks.com/rec/view/0,1739,159188-225192,00.html" target="_blank">http://www.cooks.com/rec/view/0,1739...225192,00.html</a><br><br>
This recipe was just a guide when I had an abundance of spinach, I used it as a starting point.<br><br>
Greek Salad-with, the peppers, cucmbers<br><br>
Stir fries with the peas, broccoli, more spinach<br><br>
Salads of course with the lettuce<br><br>
My friend told me about roasting brussel sprouts with EVOO and basalmic vinegar, that sounded good to me.<br><br>
Green beans-saute with garlic top w/ lemon juice and parmesan cheese, I love this-yummy<br><br>
That's all I can think of. HTH.
 

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You could make a big vegetable soup/stew/minestrone kind of thing and put in the peppers, carrots, onions, potatoes, broccoli, and spinach. You could do a stir fry with lots of your ingredients, too. Roast the brussels sprouts. Make a cold salad with the broccoli, or make cream-of broccoli soup (with some onions and potatoes too). Make cucumber salad (there are a million variations) or a tzatziki or cucumber cream cheese for bagels (<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yummy.gif" style="border:0px solid;" title="yummy">). With the potatoes, green beans, and lettuce (and some tuna, olives, and tomato if you have it) you can make a nicoise salad. HTH! I know the feeling when the veggies get overwhelming. COncentrate on the stuff that will go bad fastest (lettuce, spinach, cukes, peppers) and save the potatoes and so on for later if necessary. The scallions can go on/in everything or anything and will last a while. The peppers, broccoli, sprouts, and beans you could freeze, either by themselves or in casseroles etc. Oh, quiche is a great idea too, or frittata (that'd use up the potatoes as well). Good luck!
 

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I make a veggie beef stew with whatever is left in the crisper. It's pretty basic and very easy to freeze and reheat later. Here's the recipe:<br><br>
2 cups beef broth<br>
beef (I use either leftover pot roast cut in bite size pcs, stew beef or hamburger, browned and drained)<br>
2 large cans tomato sauce<br>
whatever fresh veggies I have on hand (I usually put in carrots, zuccini, green beans, and onion) - cut into chunks<br>
potatoes, cut in chunks<br>
salt to taste<br>
pepper to taste<br>
oregano (1/4 tsp)<br><br>
Cook beef broth on med heat, toss in meat, potatoes, and carrots (and any other veggie that takes longer to cook).<br>
I tend to add in the rest of the fresh veggies after about 30 minutes and add the cans of tomato sauce at the same time.<br>
Season with salt, pepper, and oregano.<br><br>
I sometimes add canned corn or lima beans as well... wait until the rest is done and then drain the canned veggies and add to the soup. Let simmer another 20 minutes.<br><br>
You can make this in your crockpot as well... leave it on low and add everything in the morning (except canned veggies and things like zuccini that would get really mushy).<br><br>
I don't have a problem freezing this with the potatoes in it, BUT I always reheat on the stove with a little extra water, not in the microwave.<br><br>
This is also a good way to use up a little extra pasta or rice. And it never gets boring because I do it differently every time, depending on what we have in the fridge and pantry.<br><br>
HTH,<br>
Beth
 

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Spinach cooks down to a fraction of the size that it is when raw. We can go through a giant bag of it in one meal by simply cooking in a skillet with just the water from rinsing, drain off the water when cooked, add olive oil and some garlic, salt and pepper. Or, cook it down, freeze it and then have ready for use in recipes like lasagna or whatever you like.
 

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<div style="font-style:italic;">about 20 brussel sprouts<br><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yikes.gif" style="border:0px solid;" title="EEK!"> um... um...<br></div>
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My stb dh can only eat very well cooked veggies, so we boil them and when most of the water has evaporated we turn the heat down a little and add butter, garlic, cook it until it falls apart, stir in some jack cheese yummy in a bowl, leave more liquid & make a great dip!
 

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I would roast some peppers, green onion and garlic. Then I'd make a pesto out of the raw spinach with parmesan, oilive oil, garlic and italian seasonings. Cook some seasoned chicken, cut it into strips, toss it all together with pasta and toss in some salt and chilli flakes.<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat">:<br><br>
The cucumber can be grated into plain yogurt to make tzadziki sauce, and can double as a yummy garlicky salad dressing.
 

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I'm too lazy to type it out, but this is a really yummy recipe for chicken, tomatoes and spinach over spaghetti that starts in the crockpot and finishes on the stovetop. Very simple and delicious.<br><br><a href="http://workitmom.com/bloggers/orderingdisorder/2008/03/13/in-the-crockpot-chicken-spinach-and-tomatoes-served-with-spaghetti/" target="_blank">http://workitmom.com/bloggers/orderi...ith-spaghetti/</a>
 
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