phragmentation

So I had these beets, which I had bought thinking I’d make something with the kale I got in last week’s box. That kale was so damn good, we had no problem finishing it off by just steaming it and mixing it with bacon, or cheese, a few chopped onions…

Sadly, this week there was no kale. There were more carrots, but I hadn’t even finished last week’s carrots. And there were apples. And there was Italian Parsley. Hmm. Parsley is one of those things that always makes me wonder why… Why is there parsley? It has no taste. Well, American parsley definitely has no taste, but Italian Parsley… huh. It has a slightly sour/bland taste. Better than celery, but still… why use parsley when you can use cilantro! Or basil, or dill, or sage? Or even oregano or tarragon. But Parsley? I remember being so annoyed with the guys at the рынок in Moscow who would try push ретрушка off on me calling it кинза… man, I know my cilantro, and parsley is NOT cilantro.

Still… I guess it’s not that bad. Ok, so today I bought a big hunk of ginger. I’d been wishing I had some for a while, ever since Leslie and I made a fabulous steak with a ginger-tomato coulis… So with my hunk of ginger, garlic (from last week’s box), carrots, and a plantain I had lying around I lightly sauteed it all together in some orange-infused olive oil. I’d wanted to use sesame oil, but keep forgetting to buy it. Then I mixed in some chopped parsley and black sesame seeds.