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As I was planning on baking a chocolate-beetroot cake this weekend (!), I was hoping immensily for red beets among Wednesday’s CSA vegetable loot. And YAY — a wish come true!
Other nice veggies too, like fennel which I needed for a fennel-bean dish I meant to make that evening for my visiting brother: a surprisingly good recipe from the new Puur Plantaardig (‘Purely Plant-based‘) cookbook that I mentioned in my Cookbook Sunday Salon.
Here’s the complete list of this week’s greens.
- Silver-stalked Swiss chard
- Bundel of young beetroot
- Lollo Rosso lettuce
- Goudreinette apples
I’ll leave you with a preview of my unfinished beetroot pie: only the chocolate couverture topping left to do. That’ll have to wait till morning — so you must have patience as well. I hope you can handle the suspense..? I know I’m finding it difficult! ;P
This food-related post is also submitted to Beth Fish’s Weekend Cooking!
Bento no.149 was quickly put together for a hike in the northern Dutch province Fryslân, on our way to a family photo shoot in occasion of my mother-in-law’s upcoming birthday. We got going pretty late so we only had time for the 7.5 kilometer walk in Spanga and not 19, nor 11.
I’m combining this post with my weekly logging of our CSA vegetables since I got to use several of the greens in our lunch! As you will be able to check out for yourself down below. :)
Both containers carry blue potato salad (Eliza potatoes, apples, red onion, gherkins and a raspberry dressing) on lettuce, corn on the cob and parsley. Mr Gnoe’s tier also has a non-vegan vodka candy. Oh – and he had to drive! ;) A cup of golden mandarin green tea accompanied this yummyness.
Amelishof organic CSA vegetables week 32, 2011
- Red onions
- Blue Elize potatoes
- Collina apples
As you can see the only thing that didn’t make it into Spanga Bento is fennel!
Our third season of CSA has come to a closing. Now we’ll need to decide on which veggies to buy all by ourselves again… Not an easy task! #lazybums
- red cabbage
- choggia beets
- variety of onions: shallot, red and white
When I got beets last time I made Nigel Slater’s Beetroot Seeds Cake and it was goooood!
Clicking on the picture will bring you to Flickr, where I’ve put up the link to the on-line recipe and some adaptations I made.
Yesterday was another Meatless Monday (Plantaardig Maandag) and supposed to be December’s #twitterfoodparty about squash, so I made a vegan Indian curry with basmati rice and (prefab) mango chutney with last week’s hokkaido pumpkin. The picture didn’t turn out too great but it tasted better than it looks. ;) Anyway, the food party got postponed due to too many ‘twabsentees‘…! If you want to join in, just make something with squash on January 10th, use the hashtag and tweet a picture!
So, no more CSA (b)log posts until the first week of May 2011. Some of you might think that a good thing… But hopefully not all???
We’re halfway December and the end of our CSA season is nearing. Next week’s bag will be The Last!
Amelishof organic vegetables week 48, 2010
- corn salad
- red beet (waiting for me to make Nigel Slater’s red beet cake…)
Amelishof organic vegetables week 49, 2010
- brussels sprouts (on the stalk, just for fun!)
- corn lettuce
- onions (red & white)
- Elstar apples
Amelishof organic vegetables week 50, 2010
WOW, what a mega bag of vegetables we got today! Remember the Invasion of the Broad-Leaved Endive Heads? This time there were even more! It makes a nice green background for the rest of the veggies ;) And Ringo totally went for it… Crazy cat :)
- carrots (not washed, so they’ll keep longer)
- root parsley (on the left of my pile of carrots, hiding behind the…)
- kabocha pumpkin!
- cooking pears
- Jerusalem artichoke
I’m not planning our menus and we’ve been eating out, visiting relatives et cetera so next to this HUGE new batch we still have some veggies of the previous weeks to use up: beetroot — but like I said; I’ve got great plans for that ;) — parsnip, kohlrabi, leek and 1 small pie pumpkin. Maybe I would be wise start planning again ;)
Say, Elsje: if you see anything you’d like to use for our 24 mini-marathon dinner next Friday, just give a shout!
When making bentos I always try to stick to the ‘rainbow rule’: to use at least five different colours. Not only is this appealing to the eye, it has health benefits too! Their looks tell you something about the essential nutritients these foods contain. Of course I’m talking about plants and fungi, not artificial colouring ;)
Now I know this is not a bento post ;) Just look at the nice colours in my CSA vegetable bags from the past two weeks!
Amelishof organic CSA vegetables week 46, 2010
- Corn salad (green)
- Beets (purple/red)
- Bok choi (green)
- Carrots (orange)
- Cilantro (green)
- Tomatoes (red)
Amelishof organic CSA vegetables week 47, 2010
- ‘Slobber Cabbage’ (yellow, white, green)
- Raddichio (red)
- Romanesco (green)
- Lettuce (green)
- Parsley (green)
- Red Belle de Boskoop apples (Rode van Boskoop; white, yellow)
- Spring onions (green, white)
About colours and their nutritional compounds
- Red: anti-oxidants and lycopene, beta-carotene and vitamin C.
- Blue & purple: anti-oxidants (anthocyanins). Those in grapes and olives might be one of the reasons red wine is thought to lower the risk of heart attack.
- Green: carotenoids; leafy greens are high in dietary fibre and excellent sources of potassium, magnesium and folate (B-vitamins).
Quote from Wikipedia: “People consuming diets rich in carotenoids from natural foods, such as fruits and vegetables, are healthier and have lower mortality from a number of chronic illnesses.“
(A. T. Diplock1, J.-L. Charleux, G. Crozier-Willi, F. J. Kok, C. Rice-Evans, M. Roberfroid, W. Stahl, J. Vina-Ribes. Functional food science and defence against reactive oxidative species, British Journal of Nutrition 1998, 80, Suppl. 1, S77–S112)
- Yellow and orange: beta-carotene, potassium and vitamins C, A & B2; yellow fruits are rich in the mineral potassium, orange food provides zinc and selenium.
- White (tan & brown): anthoxanthins (flavonoids which exhibit antioxidant properties). White produce such as garlic and onions contain allicin (which may help lower cholesterol and blood pressure). White fruit and vegetables contain nutrients that help provide powerful immune-boosting activity and are good sources of the mineral potassium too.
Note: I’m no expert on nutrition and I’ve used several sources on the Internet to compile this list, so it might contain errors and is probably not complete.