Greenbelt Vegetable Club

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  • Summer Sunday sauce

    A no-cook summer vegetable medley that’ll go with a variety of carbs and proteins. I used the slicing cucumbers, banana peppers, and bicolored corn (okay, the corn was cooked but it was leftover cooked corn). Find a sauce that you like and works with different vegetable. I often substitute cucumbers in this recipe with another…

  • Week 14 Unboxing

    This week’s contents: Eggplants absorb oil like sponges. Methods to help prevent this: before cooking it, salt it or fill it with something else (soak in water or milk) Here’s a baked breaded recipe I use for vegetable fries, or in this case, eggplant circles: https://damndelicious.net/2015/04/18/baked-zucchini-fries/ Breading ideas: Banana peppers are a mild pepper. My…

  • Grilled vegetables

    The purple cauliflower, gold zucchini, and Romano beans from Week 12, lightly seasoned with olive oil, salt, and charcoal grill.

  • Week 13 Unboxing

    This week’s Medium box: Corn is best fresh as the flavor starts dissipating once it is picked. I would like to grill the corn in husk but the outdoor air quality is still Code Orange. Instead, I’ll just boil shucked cobs in salt water for ~5 minutes until bright and plump. I’ll save the cobs…

  • Week 12 Unboxing

    Look at the colors! Happy summer. I cannot tell which kind of tomatoes I got, but they are definitely tomatoes. I’m sure these tomatoes are great, but still waiting for peak tomato season, where a thick slice of tomato on a slice of bread is sublime. Purple cauliflower can be used just like white cauliflower…

  • Cucumbers

    I’ve been asked to link to recipes, since there are just too many on the internet. I can’t vouch for all the recipes but they look good at a glance and are a starting point for your own culinary adventures. I’ve been riffing off the 2 noodle recipes below for years. They’re very versatile and…