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
- field 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 field peas 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 field 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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Graasland 
7 reacties
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zaterdag 17 juli 2010 bij 18:53
Carin B.
I love the smell of fresh basil. All those veggies look so yummy!
Question: What is rocket?
zaterdag 17 juli 2010 bij 18:57
gnoegnoe
I love the smell & taste of fresh basil too!!! Rocket is called rucola in Dutch and another English term is arugula. Maybe you know it, and if so: how would you call it?
zaterdag 17 juli 2010 bij 22:11
Bentobird/Jenn
Lovely photos, can’t get over those deep violet beans, Gnoe! I’m going to think about planning this week’s dishes per your well-organized suggestion!
zondag 18 juli 2010 bij 21:42
Vicki
I love veggies. Those look so good!
maandag 19 juli 2010 bij 02:02
Beth F
I’m coming to your house this week! I love your planned meals.
This week, we got summer squash (3 kinds), beans (2 kinds), kale, chard, lettuce, garlic, hot peppers, sweet peppers, broccoli and maybe something else. But we went camping over the weekend, so I still have to use most of it up. Of course, it’s so fresh when we pick it up, that it’s still lovely. I’ll be cooking a lot this week.
dinsdag 20 juli 2010 bij 17:15
elma
I think I’m planning ahead if I know vaguely what I’ll be eating a few hours ahead. How do you know what you’ll feel like eating days in advance? For instance, yesterday I had leftover potatoes from Sunday which I’d been planning to fry, but then it was too hot to think of frying so I made potato, beetroot, apple and celery salad with them instead. (And very nice it was too.)
dinsdag 20 juli 2010 bij 22:58
gnoegnoe
Hehehe ;) That it’s published on my blog (and stuck on the refrigerator door) doesn’t mean that it’s written in STONE!
I don’t always assign days, or I just do so for a few meals. I don’t like food to spoil you see, and when I don’t plan (especially with veggies that are out of the ordinary) we tend to ‘forget’ certain ingredients. I guess it’s also different when there are two cooks in one household..? ;)
Being flexible can mean we just change days (pick a dish from the menu), or make something entirely different. But the last few days it was very handy we didn’t need to bother with thinking about dinner anymore :)
Now, I’ve got some leftover tomato rice and cheese sauce so stuffed bell pepper will be on next week’s plan! :)