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The quality of the photos logging my weekly CSA greens from Amelisweerd are showing how the end of the season is nigh. Not that we’re getting less, or ugly vegetables. Now that the days are shortening quickly it’s just getting harder to make good pictures without a photostudio in da house.
(Jump to menu plan)

Amelishof CSA vegetables week 45

Amelishof organic CSA vegetables week 45, 2011

  • Baby cauliflower and broccoli (ending up in Jumble Bento)
  • Lollo rossa lettuce
  • Celeriac
  • Spring onions
  • Mustard greens
  • Tomatoes
  • And oooops… I forgot to pick up my green cabbage! :\

Amelishof CSA vegetables week 46

Amelishof organic CSA vegetables week 46, 2011

  • Corn salad
  • Broad-leaved endive (escarole)
  • White cabbage
  • Topinamboers (Jerusalem artichokes, sunchokes)
  • Rocket (aragula, rucola)
  • Conference pears

Amelishof CSA vegetables week 47

Amelishof organic CSA vegetables week 47, 2011

  • Goudreinette apples
  • Raddichio rosso
  • Lettuce
  • Late baby corn on the cob
  • Parsnip
  • Red cabbage
  • Chervil

Menu plan November 25th – December 1st

I also got some organic veggies from another local garden that need(ed) to be finished: kale, carrots, leek and Brussels sprouts. Other foods in my fridge that won’t hold much longer are bell peppers, courgette, green beans, tofu, soy cream, shiitake mushrooms and coconut milk — a drinking variety which I don’t like and want to get rid of by cooking.

  • [Friday] Brussels sprouts with ginger, cumin, walnuts and raisins (Ecofabulous cookbook), parsnip-potato mash, salad of raddichio and corn salad
  • [Saturday] Chinese takeaway
  • [Sunday] Faux teriyaki meat from the Vegetarische Slager (‘Vegetarian Butcher’) with vegetables and noodles (I used this recipe with green beans instead of sugarsnap peas and no bok choi but Brussels sprouts and shiitake mushrooms)
  • [Monday] Spicy parsnip soup (Vegagerechten p.113), fruity red cabbage slaw and bakeoff bread
  • [Tuesday] Veggie stir-fry (green and red paprika, white cabbage, shiitakes, onion, leek, carrot, garlic, ginger) and leftover takeaway bihun goreng
  • [Wednesday] Pumpkin risotto with grilled zucchini, oven-roasted plum tomatoes & red onions (Vegagerechten p.375) on corn salad
  • [Thursday] Chervil soup with oyster mushrooms, bean & bell pepper stew (Vegagerechten p.244), salad with walnuts & garlic croutons made of bread leftover from Monday (Vegagerechten p.196)

One of these days I also hope to make an apple tarte tatin for dessert. And I can already tell you next week’s menu will bring a veganised version of coleslaw with lime mayonnaise (Vegagerechten p.203) and saffron-sunchoke soup (Vegagerechten) on the table. I can hardly wait! ;) Still need to think up something with raddicchio and celeriac.

As I’m only getting around to posting this week’s veggies and menu plan today, several of the meals have already been cooked and eaten. ;) I’ll add some pics below!

Parsnip-potato mash and Brussels sprouts with cumin and ginger

Parsnip-potato mash, Brussels sprouts with cumin and ginger, raddichio salad

Teriyaki

Teriyaki & cassava krupuk

Spicy parsnip soup and red cabbage slaw

Spicy parsnip soup and red cabbage slaw

On Monday October 24th I took a bento to work, filled with leftovers from one of my favourite takeaway restaurants in Utrecht: Ana’s Kuzin. They sell very good Turkish food there and have several vegan options on the menu — most times anyway.

Ana's Bento #160

Top tier:

  • kisir quenelles
  • green olive
  • salted sunflower seeds
  • cucumber baran
  • half a stuffed green paprika
  • lettuce

Middle tier:

  • sauteed New Zealand spinach with roasted garlic, spring onion, sesame oil & seeds (not Turkish otherwise this would’ve been called Turkish Bento ;)
  • mini plum tomato
  • antep ezmesi (crushed pepper dish)

Bottom tier:

A whole container just for dessert! That doesn’t happen often. :)

Needless to say I had a delicious lunch. :)

I promised to show you the inside of my chocolate-beetroot pie. Wanna have a slice? ;)

Half of the chocolate-beetroot pie

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.

Amelishof organic CSA vegetables week 26, 2011

  • 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…

Amelishof organic CSA vegetables week 27, 2011

  • Broad beans!!! Love ‘em!
  • Tomatoes
  • Field 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]
  • Field 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

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

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

  1. Clean cabbage and cut out the hard core.
  2. Shred the cabbage very finely.
  3. Grate the carrot — or pulse a few times in your kitchen machine.
  4. Make a sauce of veganaise, orange juice, curry, salt and pepper.
  5. 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!

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Recipe submitted to the July Whip Up Something New! Challenge hosted on Joyfully Retired

Button Whip Up Something New! Challenge

Organic CSA vegetables week 24, 2011

Our tomcat Ringo coming to check out the escarole among the organic vegetables again…

Amelishof organic vegetables week 24, 2011

  • Radishes
  • Broad-leaved endive
  • Romaine lettuce
  • Chinese cabbage (napa, michihli)
  • Red & green basil
  • Broccoli
  • Scapes (garlic flowers)

Organic CSA vegetables week 25, 2011

Amelishof organic vegetables week 25, 2011

  • Pointed green cabbage
  • Rhubarb
  • Red lettuce
  • Rapini (turnip tops)
  • Courgette (zucchini)
  • Snow peas
  • Parsley

It’s the last rhubarb of the season and I haven’t figured out yet what to do with it. Any ideas?

Here’s the rest of our menu plan!

Menu plan June 22-27 2011

  • Pea soup from a can [Wednesday]
  • Sambal goreng cabbage tahu (Vegetarisch Indonesisch kookboek p.93) [Thursday]
  • Szechuan noodles (leftover sauce) and Chinese cabbage with coconut (Exotic & Traditional Vegetables p.2) [Friday]
  • Simple dinner with guests before going to piano recital: Cream of tomato soup (La Dolce Vegan p.114), salad with snow peas, brownies [Saturday]
  • Imam’s Eggplant, mashed carrot salad & tabbouleh (World Food Café p.37, 39 & 31)
  • Tomato, cucumber and green pepper mezze (World Food Café p.37), Turkish lentil soup (Met machtig mooie menu’s de wereld rond p.36), leftovers

From the menu plan I previously posted I’ve already shown you the Couscous salad with Orange Basil-Tempeh and Sweet Miso Dressing. Here are the pictures of two other dinners I photographed.

Lentil loaf with scapes (garlic flowers) and Turkish takeaway leftovers

Lentil loaf (from Food for Thought podcast) and Turkish takeaway leftovers

Szechuan noodles from Vegan Family Meals

Szechuan noodles from Vegan Family Meals

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Even MORE strawberries this week! We have to thank that to a mix-up with our vegetables: at first only iceberg lettuce and dill were delivered to our CSA pick-up point… Now that won’t do, right? ;) When it was fixed later in the evening we got even more lettuce, dill — and two boxes of strawberries which we weren’t supposed to get at all since we had them last week. Lucky us!

Amelis'Hof CSA vegetables week 23, 2011

  • Bok Choy
  • Strawberries
  • Red beets
  • Iceberg lettuce
  • Chard
  • Garlic flowers (scapes)
  • Red bundle onions
  • Dill

So there’s actually another head of lettuce and a hand of dill in the fridge; they didn’t feel like coming out for the picture. ;)

Menu plan June 9-11 2011

Dinner plans for the next couple of days:

  • Salad with couscous, orange-basil tempeh and sweet miso dressing (Vegan Family Cookbook), Moroccan tajine (freezer stash) [Thursday]
  • Japanese meal at a friends house. Our contribution: Ginger Miso Soup with Kombu Dashi (Vegan Family Cookbook) [Friday]
  • Szechuan Noodles with Hot Spicy Peanut Sauce and Pak Choi (Vegan Family Cookbook) [Saturday]

I’ve already shown you our Mexican dinner (bento) and Summer Picnic Pie, so I’ll just leave you with a picture of the Hollandse pot (‘Dutch dish’) from last week’s menu plan: broad-leaved endive mash & bangers with mushroom gravy.

"Hollandse pot" (Dutch dish): potato mash with raw endive and mushroom gravy

Amelis'Hof organic vegetables week 22, 2011

  • 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) and Toemis 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!

Mel's cold noodle salad

Cold noodle salad

Sunday night dinner

Leek soup, noodle salad and emping kurupuk

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

Last organic CSA veggies of the year (week 51, 2010)

  • purslane
  • leek
  • thyme
  • red cabbage
  • choggia beets
  • apples
  • 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!

Nigel Slater's Beetroot seeds cake

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!

Vegan pumpkin curry with basmati rice and mango chutney

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???

This week’s organic vegetable packet did not bring us one, not two, but THREE heads of endive!

Wow. I guess it’s obvious what we’ll be eating this week… ;)

Amelishof organic CSA vegetables week 45, 2010

  • lollo rossa lettuce
  • pumpkins
  • endive
  • topinamburs
  • fennel
  • Elstar apples

I considered changing plans and serve yesterday’s guests potato mash with endive for dinner instead of the planned hutspot but decided against it: the idea of cooking the dish I hated so much as a child was way more exciting! Up until this week I have never, ever made it myself. So it felt like a real challenge to try this new recipe.

I won’t keep you in suspense any longer: I liked it! We caramelized some onions and toasted some pecan nuts for topping, and had vegetarian ‘meatballs’ and fennel-tomato salad as side dishes. (*) There’s just one BUT.. If I’m completely honest I wouldn’t really call this dish hotchpotch: the carrot and potatoes aren’t mashed together — it’s just a mix of cut up parsnip, potatoes and carrot, like my oven-roasted root vegetable dish with honey. I even used honey instead of the required maple syrup since my cupboard lacked the latter. So I’ll need to re-challenge myself another time ;)

Do you have a dish you hated when you were young and still won’t eat today?

(*) Side note for Dutch readers wanting to make the hutspot recipe: it took the vegetables 45 minutes at 200 °C (gas oven: 5) instead of 30 to get done.

Look at that lovely load of organic vegetables we received this week in our CSA veggie bag!

Amelishof organic CSA vegetables week 44, 2010

  • lettuce
  • frisée lettuce (endive)
  • leek
  • Savoy cabbage
  • parsnip
  • aragula
  • aubergine

Menu plan November 5th – 11th

Our menu plan for the week is not completely finished yet (and we won’t be eating at home today nor tomorrow), but these are a few of the dinners we’ll be having.

  • Roasted potato-carrot-parsnip mash (hutspot met pastinaak) with baked (possible caramelized) onions and veggie ‘meatballs’ or burger.
  • Oven-roasted root vegetables (a variation of this Dutch recipe with beet, carrot & parsnip), rösti patties (freezer stash), rocket salad and a veggie burger or Louanne’s spinach balls that were on last week’s menu but got substituted by prefab falafel.
  • Gado-gado, nasi goreng and leftover sambal goreng tofu.
  • For lunch: mini leek quiches.

Some of the Savoy cabbage already went into last Thursday’s lalab. And yesterday Mr Gnoe made pasta with a tomato-eggplant-pumpkin sauce & Parmesan, accompanied by rucola salad with tomato and leftover beet risotto.

We’re having guests next Thursday for a 24 Day 8 mini-marathon and agreed to make something easy to eat on the couch in front of the telly; something like a hearty soup. But since we’ll be such couch potatoes I’m thinking about making the veggie mash… Which means we might not have enough parsnip and carrots left to make the oven-roasted dish another day. No worries, our new CSA loot will be in on Wednesday ;)

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This week’s pile of organic vegetables consists of romaine lettuce, carrots, zucchini, Collina apples, yellow common beans (gele spekbonen) and cilantro.

Amelis'Hof CSA vegetables week 33, 2010

Due to our ‘culinary vacation’ we have been eating out a lot so these lovely but perishable items were added to most of last week’s loot. Now we need to process all of it a.s.a.p.!

Menu plan

  • Carrot soup with ginger, coconut & cilantro, fennel-tomato salad. Apple crumble for dessert.
  • Indonesian night: nasi goreng (fried rice with leftover leek & chili pepper), sambal goreng boontjes tahoe (beans and tofu in spicy coconut sauce), tempeh goreng manis (fermented soy beans fried in sweet soy sauce), atjar ketimoen (pickled cucumber & gherkin), boiled egg, seroendeng and emping. Melon for dessert. [Friday]
  • Lasagne with grilled veggies (mainly courgette, half an eggplant, some fennel, navet, tomato sauce and home-made pesto with crème fraîche & Parmesan. Green salad with fresh herbs. Prosecco with limoncello ice cream for dessert. [weekend]
  • Eastern beet Leftover ginger-carrot soup, osèng-osèng of pointed cabbage & tempeh, rice noodles.
  • Leftover lasagne, stewed zucchini & basil (dish to be decided).
  • Red beet risotto with garden herbs, salad, courgette.

We actually have two bunches of carrots so I’m also thinking about baking a carrot pie!

Now, “what’s that about a culinary vacation,” you may ask? Our summer holiday started last week and since we’re not really going anywhere — except for some single night sleepovers — we decided we could treat ourselves to several nights of dining out!

On the evening of our last workday we started of with Turkish mezze at my favourite restaurant of the moment, Sinni in Apeldoorn. The next day we had a ‘spicy Asian sauces tasting’ with @variomatic before going to a recommendable Indonesian restaurant in Amsterdam: Long Pura, where we thoroughly enjoyed our vegetarian rijsttafel. On Tuesday we had a delicious 4-course wholesome meal in a vegetarian guest-house called Het Volle Leven (Appelscha):

  • Brie with honey on toast as amuse
  • wild mushrooms in a pastry basket with lemon-green bean salad for starters
  • vegetable ‘moussaka’ with spelt and blue berries, garden salad and fries
  • mango meringues for dessert

Next week we’ll be treated to another 4 course surprise menu in Silk Road, a grand restaurant with water view on the IJ, and thanks to the yearly Restaurant Week it’ll only cost 25 euros. Ha! After that our last culinary adventure (as far as we know now) will be a Veldkeuken garden dinner at our CSA veggie provider Amelishof next Saturday. Let’s hope the weather holds up! Huge disappointment: the garden dinner was cancelled because of too few participants! How can that be? :-o

Prize won: outdoor eating set

The picture is of a prize I won this week in a slogan contest: an outdoor eating set. I don’t often participate in this kind of competitions but since I quite liked the plates and bowls I decided to enter. Oops. Only after I had won I realized I had mistakenly assumed that they were made of plastic! It’s all real porcelain and crystal though — not the kind of thing you’d bring on a picnic. LOL Oh well, I shouldn’t look a gift horse in the mouth ;)

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