Ambitious Deliciousness – Dont Eat Lazy.

Community Supported Agriculture (CSA) is when a farmer offers a certain number of “shares” to the public. Interested consumers then purchase a share to receive a box of seasonal produce each week throughout the farming season. The produce is fairly priced, local grown, and in my case, organic.

It’s hard to believe that in a few weeks, I will no longer be receiving fresh vegetables every week! I feel like it went by so quickly but am thankful that I won’t have to when it’s cold outside. It’s been a great experience for the most part; but more on that later!

I received leeks in my CSA share. Whenever I see leeks, I think “oh- it’s a unnaturally humongous scallion.” That’s only partially true, as leeks have a complex flavor, sort of a cross between onions and scallions.

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Despite the abundance of Korean dishes that grace this blog, I, for the life of me, cannot make a good pot of classic, Asian rice.

Yes, even with a rice cooker.

For the longest time, I would end up with a soupy goo. Then I would over comepensate by not adding enough water and end up with nasty, brick like grains. It wasn’t until years later that my sister told me that I was using the wrong part of the hand to measure the rice:water.

So when you have a big pot of dry rice, you roll with it and make fried rice. Since I didn’t have any other ingredients on hand, I went with eggplant, which turned out to be a good combination.

What can I say, we can’t be good at everything.  Have any of you experienced a similar frustration in the kitchen?

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Kimchi fried rice is so delicious, especially when it’s made at 2 am when you’re starving!

This particular “dish” is not something you’d serve to guest, as it’s made with whatever leftover vegetables one would find in the fridge, along with cold rice. Fried rice is best when made with cold rice – it will keep the dish from getting too soggy.

It has a dual purpose – get rid of old rice and kimchi in a new, yet flavorful manner.

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