Vegetables, made with L.O.V.E.

love.gif Because I am lazy and forget to go to the farmers market a lot of the time, I signed up in June for Los Angeles Organic Vegetable Delivery – L.O.V.E. for short. These deliveries are customizable boxes of local-area vegetables, delivered to my door each Wednesday. Then I try to come up with creative ways to cook them – usually using the non-local ReBar Cookbook (or, as my fiance calls it, “that cookbook from Jillian’s homeland where every single recipe seems to contain a dozen vegetables”)

Organic vegetable delivery is about the last service I would have thought would exist in L.A. – but the business seems to be doing well enough. Probably from people like me, late twentysomethings and early thirtysomethings who are trying to make better choices in consumption. After all, I’m a big fan of eating local organic where possible. It saves the carbon emissions of transporting the food, and means that you get healthier, more nutritious foods, with fewer preservatives and pesticides and all those sort of P-words. I’m not the other P-word – paranoid – about my groceries, but I do like knowing where my food comes from.

Anyways. Behind the jump is this week’s sample box lineup and what I will use it for:

1 Bunch of Broccoli
1 Each Cabbage, Red
1 1 lb bag of Carrots
1 Head Cauliflower
1 Bunch Celery
1 Bunch Chard, Red
1 Each Cucumbers
1 4 oz bag Mushrooms, Crimini
1 Each Onions, Yellow
1 2 lbs of Potatoes, Red
1 5 oz. bag of Salads, Spring Mix (Mesclun)
1 4 oz.bag of Spinach, Baby
1 2 pound of Yams, Garnet
1 1 lb of Zucchini

So out of this, I will eat some vegetables raw for snacks, add more to a big batch of wintertime chicken soup, make salads to go with dinner at home, and come up with a few side dishes and entrees. Between eating at home for dinner, and taking lunch to work, my fiance and I will get through everything over the course of the week. This service has really forced me to cook more vegetables, because the vegetables aren’t cheap ($28.50 a shipment) and I hate paying for things I don’t use. Like that chard, which will turn to mush before I use it, and which I should have switched out before the list was finalized Sunday night.

9 Replies to “Vegetables, made with L.O.V.E.”

  1. Vegies are good. Atually I do all vegie meals a couple of times a week for a variety of reasons besides they taste good.

    Next time you make a chicken soup, rrim out the thick vein, coarse chop the chard and cook just long enough to wilt it. I really like greens like that in soup.

    Great article, but “rebar” is an odd name for a restaurant or cookbook. Then again my years as an iron worker I think of it as the stuff you put in concrete to make it stronger. Funny.

  2. Heat a couple of tablespoons of olive oil, saute chopped chard and garlic, then add them to cooked pasta — penne works well. You can also add some lemon zest, parmigiano reggiano, and toasted pinones for crunch. It can be a really yummy, easy dinner.

  3. nice post. thanx for the info. nevermind the clever ideas i thought i had for your chard. they’re pretty well covered here already.

  4. My hubs and I use ParadiseO and love it.

    Try “mashed cauliflower” — chop and steam the head of cauliflower until tender, throw into food processor, add butter or milk or cream cheese, garlic or basil–however you would make mashed potatoes–and blend until creamy. Comes out much lighter than potatoes, and a great substitution! Yummy.

  5. Mmm. Chard can even be great on it’s own. There you go–another side dish. Olive or Grapeseed Oil, garlic, chopped chard, saute, voila.

    Another convenient delivery option is joining a CSA (community supported agriculture). Lots of local farms make this available, and there are convenient pickup sites all over LA.

    Check it out!

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