$15 bought us: 1 pound of cremini mushrooms, 1 large red onion, 4 beets, 1 pound of shallot greens and a pound and a half of apples. Fuji apples are my fabvorite because they are always crisp and flavorful. Red Apple Orchards added a quart of apple cider to our bag as the expiration date approached. Lucky us.
In the pantry: olive oil, garlic, cumin, salt, lemon juice, black eyed peas and rice.
Garlicky mushrooms with shallot greens served with a Wild rice medley; Succulent black-eyed peas; Red beet, apple and onion salad; and Apples – for good measure.
Garlicky mushrooms – Wash mushrooms well and cut into thin slices. Take a handful of the slices and dice these. These diced mushrooms will make the whole dish extra flavorful. Put olive oil in a medium hot pan with sliced or diced garlic. Add a sprinkle of cumin to the oil. Add the mushrooms and top with sea salt. Mix regularly with a wooden spoon. When mushrooms are cooked and aromatic, add chopped shallot greens and turn off the heat.
Succulent black-eyed peas – Soak peas the night before. Discard the soaking water and cook with a 2 inch strip of kombu until tender, about an hour. Drain any excess water and put in a bowl. Add chopped shallot greens, thinly cut red onion, lemon juice and salt to taste. Mix well and serve. *this is even more delicious the next day and works warm or cold.
Red beet, apple and onion salad – Scrub beets (no need to peel them) and boil in a pot of water until tender. It is best to buy many little beets instead of the large beets I picked here. They cook faster. When soft, peel them and dice them into squares. Dice an apple into similar sized squares. Dice up some red onion and add to the mix. Chop some shallot greens and mix it all well. Voila. Crisp fresh sweetness on a plate.
Leftover apples – Slice and top with almond or other nut butter. Chop and cook with a touch of water and cinnamon to make apple sauce. Slice and top with lemon for a zesty pick me up. Take along in your pocket for an afternoon stroll.
*The shallot greens were new for me. In their place in the below recipes you could use green onions, parsley, or cilantro as well.