Preserving Food: What to Do When You Don't Have Time

This week's (Week of April 4th & 5th) box contained:

• Broccoli 
• Soup Celery 
• Lettuces (Little Gem and Lola Rosa)
• Calcot Onions
• Turnip Greens
• Green Garlic
• French Breakfast Radishes
• White, Purple and Orange Carrots
• Frisee (curly endive, a variety of chicory) (traded for more carrots)
• Red Chard

It was the first full week of the Spring quarter at Stanford's Graduate School of Business and I just didn't have the time to get creative or to cook all this food. So what to do?

My first step was figuring out what would last and packaging it to last in Evert-Fresh bags. Before storing, I trimmed off the perishable parts, mainly the greens on the radishes and the green tips of the onions and the green garlic. After that, we made a fine salad with the lettuces and paired it with baked carrot oven fries. Everything else this week was carry-out or going out!