I woke up this morning to the pounding rain outside open windows, a truly enthusiastic downpour. A perfect day, my groggy self thought, to stay indoors and catch up on some things around the house (why, after these weeks and months of not working full-time, there are still so many things to catch up on is anyone’s guess). As my recent blogging lapse may imply, things have gotten away from me a bit in the kitchen lately. I have noticed, these last few weeks, that our refrigerator is always packed with vegetables, even when it is Tuesday afternoon and our new CSA delivery is slated to arrive in mere hours. On this rainy Monday, I decided to break that pattern, to clear out some space in the veggie drawers for our new stuff tomorrow. It was time to put some veggies up for even drabber days.
I spent the morning washing greens, chopping the stems of Chinese broccoli, separating beets from their leafy tops, steaming those tops with the Chinese broccoli and some u-choy, packing delightfully dark and tasty steamed greens into freezer bags.
Then I broke out some more CSA goodies, chopped a few rough stems, and cleaned out the salad spinner to transform this:
It feels good not just to have some space in the fridge, but to have shiny new packages in my freezer, sturdy vegetables and fantastically vivid green sauce for winter months. The frozen greens will go into frittatas, turnovers, noodles, wherever fresh greens normally go. The arugula-dill pesto, bright and fresh with a slight bitter bite, would be tasty in gratins, on pasta, or slathered on fish. Mashed into cream cheese, it would make a lovely little tea sandwich. Instead of a fridge packed with veggies that I fear I will not eat in time, I have a freezer brimming with possibilities.
Arugula-Dill Pesto Recipe
What Goes In:
- 2 cloves garlic
- 1 large bunch arugula
- 1 large bunch dill
- 1 handful (probably around 1/4 cup) toasted pine nuts
- zest and juice of 1 small lemon
- a good glug of olive oil (again, probably about 1/4 cup)
- salt and pepper
How to Do it:
- Give garlic a head start by rough chopping in your food processor
- Add greens, pine nuts, lemon zest and juice. Pulse. Pulse.
- With the food processor running, add olive oil until nice and thick.
That’s it! Super easy! Get to it! Now, if you’ll excuse me, I have some adorable patty pan squashes to steam and scoop and stuff.