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The first two weeks of summer brought some really nice greens to our dinner table. Introducing a new feature on Graasland as well! But you gotta read on a little for that. ;)
Organic CSA vegetables week 26, 2011
Here’s what we found in our CSA box the previous week.
- Leek
- Spinach
- Radicchio
- Gooseberries
- Celery
- Chinese cabbage (napa, michihli)
It may seem a bit meagre but there’s something missing from the picture! Half a head of Chinese cabbage and a whole head of red Batavian lettuce. We picked up the veggies on our way to my aunt’s and since our fridge was still rather full we decided to leave some of the loot with her.
Organic CSA vegetables week 27, 2011
Now more importantly: this weeks veggies…
- Broad beans!!! Love ‘em!
- Tomatoes
- Kapucijner peas
- Basil
- Iceberg lettuce
- Pak choi (bok choy)
- Savory (bonenkruid)
I hope I won’t bore you by sharing another menu plan?
Menu plan July 7-12 2011
Due to our schedule there’s a lot of ‘easy food’ on the menu this week.
- Vegan Spaghetti Bolognese [Wednesday]
- White bean & tomato soup (freezer stash), baguette, green salad with scapes, radicchio and pinenuts [Thursday]
- In between hike and going to the vets: Indian lentil soup (dahl, freezer stash), homemade pizza, cabbage & carrot salad (recipe below) [Friday]
- Broad bean soup, rosemary focaccia from Broodnodig, leftover mashed carrot salad, radicchio salad [Saturday]
- After a day of hiking: vegan ‘shoarma’ (Vivera roerbakreepjes) with pita bread, garlic sauce and leftover carrot-cabbage salad [Sunday]
- Kapucijner peas with veggies Provençale (adapting recipe for fresh peas), baguette, salad
- Stir-fry of pak choi, leek, mushrooms and tofu with rice
New feature!
Cabbage contours by Jacqueline Tinney
Many people don’t know what to do with cabbage. That’s a pity because it’s such a healthy vegetable; loaded with vitamins A & C, potassium, calcium, phosphor. It is also thought to be anti-carcinogenic! And if you’re a CSA participant like us you’ll often find it in your box. :)
So. I decided to share some cabbage recipes I like as a special feature on Graasland! Starting of with this week’s side dish of cabbage & carrot salad. Other recipes you can expect in the future are ‘Cabbage with Coconut’ and Indonesian ‘Sambal Goreng Cabbage’.
Easy cabbage-carrot salad
This is a veganised version of Eethuis Iris’ recipe from Zonnig zomers tafelen (p.20).
Cabbage-carrot salad & orange juice
Ingredients
Serves 4.
- 350 g pointed cabbage (I used a mix of pointed and Chinese cabbage; you could also take ordinary white)
- 100 g carrot, cleaned
- 3 tbs veganaise
- 0.5 dl fresh orange juice
- pinch of curry powder
- salt & pepper
- 2 tbs of roasted sunflower seeds
- chopped parsley (optional: it’s not in the original recipe but I added it for colour)
Preparation
- Clean cabbage and cut out the hard core.
- Shred the cabbage very finely.
- Grate the carrot — or pulse a few times in your kitchen machine.
- Make a sauce of veganaise, orange juice, curry, salt and pepper.
- Mix vegetables and dressing, top with sunflower seeds and parsley.
On the contrary of what you may expect, the cabbage in this recipe is not overwhelming. I will make this salad again, maybe tweaking it here and there looking for an even better version: like adding a dash of lemon juice and possible some sweetener like agave syrup or golden raisins.
Do you have any favourite cabbage recipes to share? I’d love to hear them!
Join Beth Fish’s Weekend Cooking with a food related post!
Recipe submitted to the July Whip Up Something New! Challenge hosted on Joyfully Retired
With our CSA veggies from Amelis’Hof comes a leaflet, de Amelisbode, usually containing a recipe for some of the week’s vegetables. This week it’s a savoury ‘Picnic Pie’ with oven-roasted garlic, tomatoes and rosemary. I only had to substitute the anchovies to make it vegan/vegetarian! The rosemary came from the herb garden on our balcony.
This recipe is definitely a keeper so I’d like to share it with you for Beth Fish’s Weekend Cooking and the Whip Up Something New! challenge (which I’m hosting this month btw). It’s the ultimate summer pie! And since I made a few more adaptations I feel it’s okay to rename it. :)
Amelis’Hof Summer (Picnic) Pie with Garlic and Tomatoes
Ingredients
Serves 2.
- olive oil
- 3 sun-dried tomatoes
- 1 head of garlic
- 350 gr tomatoes
- 1 small or 1/2 big red onion
- 3 sheets of vegan puff pastry
- 12 black olives
- 1 tbs caper berries
- 1 tbs of chopped rosemary
- (optional) some chopped oregano or other fresh herb of you choice
- freshly ground salt & pepper
Preparation
- Preheat oven at 200 degrees Celsius.
- Soak sun-dried tomatoes in hot water.
- Separate garlic cloves — leave the skin on! — and put them in some olive oil in a high oven-proof dish.
- Cut tomatoes in thick slices, put them in an oven dish.
- Slice red onion and add to tomatoes.
- Pour a tablespoon of olive oil over the tomato-onion mix, and add some freshly ground salt & pepper.
- Roll out pastry dough and fill baking dish, punching a few holes in the bottom with a fork. Layer with beans or ceramic beads for pre-baking.
Whatever you’re using for blind baking; it’s always smart to put some parchment paper in first to prevent your beans/beads from sticking to the dough… I often forget. ;)
- Put all three dishes in the oven and bake puff pastry for 10 minutes, tomatoes and garlic 15 minutes.
- In the meantime mince olives, caper berries (you may want to rinse these first if they’re really salty) and soaked sun-dried tomatoes.
- After 10 minutes take your pie dough out of the oven, remove blind filling and bake for another 5 minutes.
- Now your tomatoes, garlic and puff pastry should be ready at about the same time. Allow the roasted garlic to cool for a few minutes.
- Peel the garlic cloves, mince, and mix HALF of it with the olives, sun-dried tomatoes and capers.
- Spread the mixture on the bottom of your pie, layer with tomatoes and onion, add rosemary (& other fresh herbs of your choice) and the rest of the crushed garlic. Sprinkle with a little more salt & pepper.
- Put your picnic pie into the oven for another 5-10 minutes.
BON APPETIT!
We had this quiche accompanied by a green salad with asparagus, more fresh herbs from our ‘garden’ (thyme & oregano), chopped walnuts & pistachios and a balsamic vinegar dressing with extra virgin olive oil, agave syrup, salt and pepper. I’m afraid the picture has a weird colour: we had the shades down because it was so sunny!
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Post submitted to…
& Part of Zesty Palette’s ongoing Bake Fest #4 hosted by Tomato Blues
- Radishes
- (Bundle) leek
- Red Batavian lettuce
- Tomatoes
- Endive frisée
- Bundle garlic (spring garlic)
- Strawberries
Yum, I’ve been anticipating those strawberries for a whole week! So much that I couldn’t resist buying some in the days in between ;) The very last one ended up in yesterday’s cold noodle bento. These strawberries in our CSA vegetable bag come from about 3 miles from our home! #greenliving ;) We immediately had them for dessert last night, so no need to come over to have a taste! ;)
I did manage to keep Ringo from devouring the endive (he haz a taste for it), so you may want to hop over one of the other nights?
Menu plan June 2-8 2011
- Asian fusion: tofu in tausi black bean sauce (leftover Chinese takeaway), nasi goreng (fried rice) and toemis spinach (Vegetarisch Indonesisch kookboek p.45) [Wednesday]
- Mexican night: bean burritos with steamed spinach [Thursday]
Bihoen with faux ‘chicken’ (leftover Chinese takeaway) andToemis endive (Vegetarisch Indonesisch kookboek p.46), pangek brown borlotti beans (Vegetarisch Indonesisch kookboek p.51), nasi koening (freezer stash) and salad with leftover miso dressing- Endive-potato mash with mushroom gravy (La Dolce Vegan p.181), onion and vegan sausage, salad
- Tomato-garlic pie (Amelisbode wk.22), green salad
- Gnocchi with grilled zucchini and tomato salad
I’ll leave you with two more pictures of dishes from last week’s menu plan. The noodle salad was good, especially with emping for topping (chopped nuts will probably be great too), so I’ll definitely make that again. The leek soup recipe was a bit of a disappointment though — will need to look further!
Cold noodle salad
Leek soup, noodle salad and emping kurupuk
I always know when CSA season starts: one of the first bags is going to hold rhubarb. Now for some of you that may be a feast, but rhubarb and me? We’ve got a strange relationship. I HATED it as a child while my mom loved it…
- Rhubarb
- Spinach
- Oak leaf lettuce
- Turnip tops (rapini)
- Radish
- Plum tomatoes
Now as an adult I’ve eaten rhubarb several times and it really isn’t that bad. Still, my brain refuses to catch up! So each time I’m confronted with these reddish-pink stalks I go “uh-oh” and my mind goes blank.
Creamy Coconut Almond Tarts with Rhubarb
It was a relief to have family coming over for dinner on Sunday so I could use this veggie for dessert. I decided on the lovely Rhubarb-Coconut Tarts from Vegalicious because they look pretty and I had all the ingredients at hand except coconut flavouring. Of course I usually try out recipes before I serve them to guests… But I trust the Vegalicious website: earlier this year I made the vegan Spicy Applesauce Cake with Lemon Frosting for my birthday and it was a success.
Was I right to dare preparing these tartlets without practising first?
You’ve got to remember that I’m not my usual self right now. Actually, I’m a real scatterbrain these days: I can read a recipe ten times and still not pick up everything. That’s exactly what happened… AND — I’ve hit myself several times for this already — I forgot to make a photo of the end result!!! AAAAARGH! So here’s the only picture I took.
The base: oat-almond crusts. Looking good though, aren’t they? :)
What went ‘wrong’?
- The sharp-eyed reader may notice that something went wrong here right away. I was supposed to make the tarts in ramekins! I only discovered that when the crusts were good & ready to get ‘filled’ with coconut cream…
But you know what? I liked it this way! It’s like having a huge cookie on a plate with toppings. :)) So this will be a fixed alternation of the recipe from now on. ;) - I was sure I had some wholemeal flour… but I didn’t. Just took regular flour and it was fine. But I do think wholemeal will be good!
- When I was supposed to be making sugar water to ‘cook’ the rhubarb in, I threw in the lemon juice with the sugar from the start… It turned out fine; rhubarb always has a bit of a tart taste, doesn’t it? ;)
My version of this dessert may not have been as pretty as the picture on Vegalicious. I peeled the rhubarb (I hate those stalk threads, don’t you?) and it lost its beautiful pink colour because of it. But you’ll have to trust my word on this — it looked delish! I put on a fresh mint leaf for garnish (as suggested) and threw over a pinch of cinnamon as the personal finishing touch. It tasted g-r-e-a-t: crunchy bottom, creamy and (not too) sweet middle layer and slightly sour rhubarb on top. Yum! We were unanimous in our verdict, including our omnivore guests.
So yes, next time I might plunge in at the deep end again and serve a new dish without trial! And this rhubarb recipe goes on the pile ‘For Keeps’.
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New recipe(s) tried for the Whip Up Something New! Challenge!
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Join Beth Fish’s Weekend Cooking with a food-related post!
Hooray, CSA season has started again!
Yesterday Mr Gnoe went to pick up our vegetable bag for the first time in 2011. It’s the 4th year we’ll be getting a bag of local organic veggies from Amelis’hof garden (formerly known as De Aardvlo) every week till Christmas. And the 3rd year I’m consistently logging them with a picture on Graasland.
For those of you wondering what CSA means — have you noticed the Glossary of terms on Graasland?
- Herb flowers
- Leek
- Tomatoes
- Rapini (or turnip tops)
- Spinach
- Lettuce
I already used some spinach and tomato in a pasta salad I had for lunch today. Those beautiful white flowers accompanied last night’s vegan pasta with white asparagus. So now I need to think about what to make of the rest… I guess it’s back to menu planning for Gnoe!
Some of you may have seen my FourSquare tweet last Friday in which I talked about picking up some CSA veggies… #confusing There’s another organic farm nearby from which we get additional vegetables: Groenekans. It’s different in that we aren’t ‘shareholders’ but we do pay a certain amount in advance which enables the farmer to invest in seedlings etc. It also varies from our regular, real CSA in that we get to pick our groceries from a list of availabilities, instead of receiving a surprise packet. And that’s exactly why it is such a good addition to our weekly mystery bag of Amelishof goodies. :)
Any tips on what to cook this week?
Has anyone been wondering what happened to my weekly (b)logging of CSA vegetables? I omitted 2 and missed 1 because we #failed to pick up our veggie bag when we were on a short holiday in week 26. Time to catch up!
Veggie loot week 27, 2010
- rocket
- radishes (French breakfast & icicle)
- romaine lettuce
- cucumber
- sweethearts cabbages
- kapucijner peas
Cukes are always met with a big ‘hooray’ because they taste so good — recalling cucumbers from past times. Strangely enough their organic siblings from the supermarket do not bring the same sensation. That probably has to do with the time and effort invested in the product.
Fresh kapucijners are great too; I only came to know of them last year thanks to our CSA veggies! (Weeks 30 and 31) They’re completely different from their tinned congeners; tasting a bit like fava beans — not ‘mealy’ like brown beans.
The radishes are the last of the season and the white ones have gotten a bit thickskinned, but nothing a potato peeler can’t take care of ;) They’re obviously related to daikon. We could have used them like that but mostly ate them as a snack or salad anyway.
Other dishes with the greens: pointed cabbage patties (YUM!) and spicy cabbage with foe yong hai (egg foo young) and nasi goreng (fried rice).
The kapucijner peas were stir-fried & stewed shortly with garlic, sundried tomatoes and served with fresh basil & ground pepper. Really nice as a side dish to ricotta cheese filled omelet with tomato and herbs!
This week's vegetables (week 28, 2010)
- lettuce
- radicchio
- fava beans
- Chinese cabbage
- tomatoes
- basil
- rosemary
Menu planner for the week
- Broad beans with cheese sauce, served with oven-baked potato, veggie bratwurst and radicchio salad with bell pepper, cranberries & red dressing (mayo, mustard & ketchup). [Friday]
- Spicy stir-fried Chinese cabbage with cashews & cilantro, rice, emping and salad. [Saturday]
- Salad of Chinese cabbage with homegrown radish cress, spring onion and orange dressing, served with tomato rice and hazelnut ragout. [Sunday]
- Ratatouille with couscous and Parmesan cheese, salad. [Tuesday]
On Monday we’ll be eating out :) And on Wednesday… well, the next batch of veggies will arrive!
Do you plan your weekly menu as well?
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Join Beth Fish’s weekend cooking with a food-related post!
I’m pressed for time so I’ll just briefly log this week’s local organic vegetables, including a call for help: do you know what the greens below the rhubarb are called in English? In Dutch it’s raapsteeltjes, which would literally translate into… turnip stalks? :\
Clockwise:
- swiss chard
- snow peas
- rhubarb
- raapsteeltjes > turnip-tops
- red Batavia lettuce
- plum tomatoes
Oooooops, I forgot to EAT these cherry tomatoes… Can’t throw them away though — let’s make some fresh tomato paste!
Cooked in a little bit of boiling water for a few minutes with an additional tomato, black pepper, salt, one-third of a basil herb cube (crumbled) and a pinch of sundried tomato and basil mix from FairTrade. For sieving I like to use a saucepan so I can hold both handles in one hand, locking pan and sieve together. Oh, and don’t forget to wear an apron! ;)
And here’s the end result, to which I added a little boiling water in order to completely clean out my saucepan ;) Reheat to thicken if necessary. All done in less than 10 minutes!
Of course there are many ‘optionals’ as well: you can add Herbs de Provence, onion, garlic, smoked paprika etc. And the options for using your fresh tomato paste are endless!
Photo set of the making proces on Flickr.
Dutch post on the Kookgrrls’ weblog.
Why don’t you join in the Weekend Cooking at Beth Fish Reads as well?
I still have to wait a few months before it’s that time again.
Tomato season, I mean.
That’s hard, because I’m already craving some freshly made tomato soup!
So I guess it’s time for my all-time favourite recipe; tomato soup au natural, the way my mom used to make it. “But why post it now?” you ask — quite justly…Well, because I’ve had a request from one of the Kookgrrls, a Dutch mailinglist for women who like to cook.
Needed (serves 4)
- 1 shallot (skinned and chopped)
- 1 garlic clove (skinned)
- 2 tablespoons olive oil
- 650 gr tomatoes (skinned and chopped roughly; remove green hearts and, optionally, seeds)
- 500 ml vegetable stock (or boiled water and 1 cube of vegetable stock separately)
- small can of pureed tomato
- salt + pepper
- optional: sugar
- optional: fresh basil
Preparation
- Sauté onion and crushed garlic for about half a minute in heated olive oil.
- Add tomatoes, let cook for two more minutes.
- Add vegetable stock (or hot water and crumbled vegetable stock cube), bring to a boil (stir), cover and let simmer for approx. 20 minutes.
- Use food processor or blender to smoothen.
- Optional: use a sieve to sift the seeds out of the soup. I never do, I like their ‘sour’ taste.
- Add tomato puree to taste.
- Add salt and pepper to taste.
- If you’re a sweet tooth you can add some sugar.
- Reheat.
I’ve assumed you know how to peel tomatoes. There are several ways to do it, but this howto on GoodFood explains the simple technique I use. I leave them for up to 1 minute in the water, no more. Mr Gnoe doesn’t skin the tomatoes beforehand btw… He takes out the green hearts, chops them roughly and cooks the whole lot. Then, instead of using a blender, he works the fruit mass manually through a sieve. Way too hard work for me, I’m lazy ;)
You can use some freshly cut basil as garnish. And here’s another one of Gnoe’s tips (I hope I haven’t told you before): do NOT cut your basil leaves with a knife or scissors but tear them apart with your hands. This way their essential flavours will come out best.
I like to make many batches of tomato soup at the same time and freeze ‘em :) Of course they’ve all long gone by now…
With this post I’m joining in the Weekend Cooking at Beth Fish Reads.
Once I have finally made some fresh tomato soup again I’ll take a picture to pimp this post. Please let me know if you want me to add a Dutch translation as well?
De foto spreekt voor zich, toch? Deze week smullen wij van bramen, tomaatjes, basilicum, sperziebonen, Romainesla, chinese kool… Maar wacht even: wat zit er dan in dat dichte zakje??? Je vindt het antwoord in de notitie op Flickr!
My BX bookshelf
