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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