Greenbelt Vegetable Club

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  • Prepping pesto pizza

    I bought a Tag Team Kitchen sourdough pizza crust from the Greenbelt Farmers Market and used Walnut and Carrot Top Pesto as the base sauce.

  • Week 23 Unboxing

    Contents of my Medium share this week: 7 ways to use mizuna I keep the carrot greens and make carrot top pesto which tastes nothing like pesto and is not Pesto, but is a reasonably delicious way to eat a lot of leafy greens quickly. For fennel, I usually sheet pan roast the bulb and…

  • Week 22 Unboxing

    Contents of my Medium share this week: Regularly checking the stored squashes is important. My Week 21 butternut squash has a soft spot and needs to be dealt with immediately. My Week 20 buttercup squash is still perfectly fine. The acorn squash will join the buttercup squash for now. Here’s a chart on number of…

  • Seasonal stock

    Happy autumnal equinox. I made vegetable stock. I store bits and pieces of vegetables in the freezer until I have enough to warrant heating up a large pot for hours. Sometimes it is an archeological dig and I see remnants of meals past, like these corn cobs from the summer.

  • Week 21 Unboxing

    Contents of my Medium share this week: A pantry restocking box — hooray! This is the recipe I typically use for sweet potato pie. I’ve never made butternut squash pie but why not? I wonder if these are the last green zucchini and the last zucchini recipe for 2024: Cold Korean Zucchini Salad In my…

  • Week 20 Unboxing

    This week’s contents: Storage: I separate the radish root from the radish greens and store in fridge separately. I put the parsley in a glass with a bit of water, like a flower bouquet. The buttercup squash is going the pantry. It could last a couple months but don’t forget to check on it! The…