Monday, August 4, 2008

Ravioli à la Sadness

Ahoy, fans of produce! A new week brings a whole new set of challenges on the road to vegetabley goodness. This is our last week with the veggies before we set forth on our honeymoon which will either see this blog lay vacant for a stretch of time or see pictures of zucchini replaced with pictures of Le Centre Georges Pompidou.

So with a stretch out of town we must both use up our new bounty of vegetables we receive tomorrow (we'll only have Tuesday through Saturday to get them all used up) and clean out any perishable items from our refrigerator and pantry before we leave.



I made a pasta sauce with our farm share garlic, onion, peppers, collard greens and green beans. I also used some tomato. I suspect that the collard greens may have been made from some sort of synthetic fabric such as polyester because no amount of cooking would tenderize these greens. I added the tomato in hopes that the acid would break down the collard greens a bit. After about 30 minutes of cooking with the greens still being unchewable I added a splash of balsamic vinegar in hopes that the additional acid would help. No luck.



I had some leftover mozzarella from moussaka night so I decided to made mozzarella en carozza. Sadly we had no eggs so what I made was probably a lot more similar to grilled cheese sandwiches but we'll pretend that it was mozzarella en carozza.



I hated the sauce that I made. I tossed some pre-made raviolis in the sauce but I was not happy with the result. On the plus side it did use up just about everything we had left from last week's farm share. On the down side I had to eat it. I would give this dish a D+. It is the worst thing I've made in a long, long time. But, I guess they can't all be winners.



I was very sad about this dinner fiasco.



For dessert we had fresh pineapple (from New Jersey! [Not actually!]) and yogurt with granola. We'll probably end up having some more of the cherry vanilla ice cream later as well. Two desserts is so much more fun than just one!

All in all it was not the greatest meal yet, but we are in a race against time to clean out our fridge and drastic measures must be taken. If this blog lives on for a thousand years they will not say this was their finest hour.

2 comments:

Lisa said...

30 Helens agree: There is no way to get around cooking collard greens for at least an hour if you want them to be edible.

An lolcat mascot for you guys

Nate said...

Jen ate all her collard greens. I was thinking of turning the leftovers into a vegetable stew/soup. If I boiled it for 5 or 6 days the collard greens may become edible.

We'll see.