We got our first CSA box this week. The yield so far is manageable, but on Wednesday night, after the pickup, our fridge went from a vessel of condiments and leftover meatballs to a box filled with chard, kale, Chinese broccoli, arugula, and much, much more. It took about an hour to wash, prep, and store the whole yield. Work–but good work.
After that, there was a bit of prioritizing, weighing what I wanted to eat first with what would wilt and grow slimy if we didn’t cook it in twenty-four hours. Radish greens topped that list. Have you ever watched radish greens wilt in the fridge?
The onslaught of vegetables is going to change our cooking this summer, no doubt about it. I can’t wait to document it here! My first foray has confirmed what I suspected about our diet this season, though. We’re going to be eating a lot of bowl meals. All these fresh greens seem to beg for a simple preparation, a sauté, perhaps with herbs, set over a bowl of grains.
So before it’s too late, I wanted to share a base for bowl meals that’s not simply rice or quinoa but a mix of grains.
To make this combo, I set a pot of water to boil as if I were cooking spaghetti, and then pour in whichever grains, timing the cooking so that no one grain gets overcooked. I love the versatility of the method, because it accounts for the different cooking times of each element. The resulting dish also makes the lesser-loved grains, like millet, more palatable.