Peppers, peppers, and more peppers!
Got my Bountiful Basket Saturday, and here’s the spread. I was stumped on what to do with some of the items. See that huge white carrot-like vegetable? That’s a daikon radish. Thankfully daikon are a lighter tasting radish than round radishes. So I peeled the radish and prepped it for munching, along with the celery. I like to take some hummus and cut up vegetables for lunches.
I also made pickled daikon. Picked daikon is used a lot in Asian cuisine. It’s usually eaten with ramen and bahn mi, a Vietnamese sandwich. I used this recipe from White On Rice Couple.
The Anaheim peppers are a more complicated matter. I already have a lot of Anaheim peppers chopped in the freezer and I only use 1 or 2 Anaheim peppers per meal.
So, I’m roasting, peeling, and freezing the whole Anaheim peppers and using some in a chili relleno casserole later this week. I’ve read that you can freeze chili relleno casseroles, but I want to run this recipe by my family before committing space in the freezer.
Other items that I prepped:
Froze the strawberries for later breakfasts, smoothies, and desserts.
Washed and prepped lettuce for salads during the next week. Hey, worked out great with the empty strawberry containers!
The pineapple is green, so I’ll keep it on the cupboard until it ripens.
Blanched the asparagus and froze it for later in the week. Also chopped up the red peppers and froze them. They’ll be great for fajitas.
I juiced the lemons and froze the juice.
I’ll use the potatoes in a potato leek soup.
And the apples? The apples will be gone by midweek. My kids love fruit, and will eat it before I have the chance to do something with the apples.
What will you do with your Bountiful Basket?