I like to trim, wash and store my vegetables as soon as I get home from CSA pick-up. It takes up less refrigerator room that way and it makes for easy addition of vegetables to  meals or snacks during the week.

Here I had kale, hakurei turnips, bok choi,

Green garlic, and walking onions.

I trimmed the roots off, because they get slimy or moldy. I also trim off the leafy tops, then I and wash everything so it is ready to use.

Here they are bagged ready to store in the refrigerator. Much more manageable size, right?

Before I put stuff away I pulled out some of this weeks bounty for a really simple dinner. I made a miso soup with rice noodles and added my CSA vegetables. It’s kind of a riff on this soup I posted years ago.

I cut up enough vegetables for two of us. I use what I get, I don’t worry if they will ‘go’ together, they will. I just use what I have, and I had miso, rice noodles, eggs, and these vegetables. So I cut them up and sauteed them briefly.

And added them to the miso and noodles and put an egg on it. Bam, a delicious dinner in no time.

Have a great week.

mo