Zero Waste Vegetable Challenge

Since we are not offering a CSA program this year, we have assigned ourselves a different summer time challenge here at Gael Glen Farm.  We are going to try to eat as much of what we grow as possible - a zero waste vegetable challenge, of sorts.  We will be planning meals around our vegetables as they ripen while we simultaneously try to reduce our produce purchasing to (almost) zero.

This week we have arugula, spinach, shiitake mushrooms, garlic chives, and asparagus spears in season so we started with those.  I present:

Shiitake mushroom pizza.

Lemon garlic pasta with wilted arugula. 
Grilled asparagus and peppers on the side.

Farm raised Pekin duck with homegrown potatoes topped with fresh garlic chives.
Pickled beans with a mandarin and poppy seed spinach salad on the side.

We are off to a good start but I cannot wait for the tomatoes to be ready, though it will be a while yet.  In the meantime, we will have baby kale, cabbage leaves, scallions and lots of lettuce ready soon.  Sounds like a few stir fries will be in our future.