How To Disappear Completely

The Project of Eating Food

This summer, Evan, Heidi, Laura and I made the fun investment of a share in the Food Project. For a mere $450 (divided four ways), we get a box of fresh produce every week. It's like Christmas because they give you whatever they've got. I love opening the box each week and discovering an eggplant (which made a delicious parmesan dish), or a tomato, or the type of salad greens my mom refers to as "weeds." We also get exotic stuff like swiss chard and some stuff that looks like cabbage. We've also been getting gallons and gallons of scallions. There is only so much you can do to keep pace with the scallions before giving up and reaching for the breathmints in defeat.

This week we got peppers and summer squash and beets and cucumbers and green beans in addition to the ubiquitous scallions. But we also got a whole bunch of dill, mint, cilantro and some other herb that might be parsley. Yikes! I'm not sure what to do with all these herbs, short of drying them. I have one cucumber, but I'm not sure that's enough to make pickles. I guess I could make one pickle. Or perhaps some dilled deviled eggs. I wish I were used to cooking with so much abundance.