It is amazing how many veggies I’ve been eating since joining a CSA. I didn’t eat this many when I was a vegetarian (a long, long time ago), but it’s hard not to when half of your refrigerator is filled with them every week.

The funny thing about these veggies and greens – it’s been mostly greens since the start of the season – is that they actually do a bang up job of filling me up. I’m not the person that thinks “Hmmm… arugula sounds good,” when my tummy’s growling. I’m more likely to think that a grilled cheese, fried chicken, or a salty peanut butter cookie will do the trick, but rummaging through a fridge stocked with such a copious amount of veggies, just to find the one fat-laden item, brings on such a crushing tidal wave of guilt that words fail me to describe its strength.

Since joining a CSA, the space in my refrigerator has become increasingly dear, leaving every half-full bottle subject to critique as to its usefulness and value.

Being of old New England stock and physically averse to waste, I have been trying admirably to finish the remnant of all bottles, but there are some that are proving more difficult than others. My Trappist Peach Preserves were proving troublesome…. I had been slathering them on pieces of my Grilled Poundcake for weeks now, as I’ve made enough versions of that poundcake to feed most of Beacon Hill. I still have several cakes leftover, but could not stomach the peach preserves for one more slice – but, no more could I bear another slice with peach preserves than I could bear to throw them out, as they are incomparably delicious and of very high quality.

It happened a few days ago that I was having one of those non-problem problems that only someone who spends her time writing about food would have…. I couldn’t decide if I should have homemade lemonade or beer. I know, call Amnesty International, right?

The problem was, it was 4 o’clock – a perfectly legitimate time for an adult beverage, and, yet, lemonade sounded so much more refreshing. And then a stroke of brilliance hit me, as it clearly did for a few other people around the world, that I should mix the two.

I recently received an e-mail from my dear friend, PK (of the Mango Salsa recipe and the very active commenting) requesting help with a vegetarian recipe for a BBQ he was hosting; burgers would be the staple, but he wanted to have a few non-meat options up his sleeve for vegetarian guests.

Vegetarian entrees are fantastic on their own, but when combined with a meat offering, the usual choice is either to go for a pre-made veggie burger or double the grocery list and prep time, neither of which are great options.

I wanted to put together a tasty veggie option, that wouldn’t load PK and Mrs. PK with an exhaustive grocery or prep list. I opted for a marinated portobello mushroom burger, because it almost perfectly mirrors the preparation and condiments necessary for hamburgers, and the ingredient list would most consist of items they had lying around the house.