November is here again (organic CSA vegetables week 43, 2010)

We’re already two days into November and I haven’t even posted the last veggies of October yet. So let me present to you our wholesome winter food of this week.

Amelishof organic CSA vegetables week 43, 2010

Cox’s apples
mini pumpkins (great for Halloween!)
white cabbage
celeriac
small beets
curly red-leaf lettuce

Menu plan for October 28th – November 4th

‘Root night‘: French carrot soup, celery root au gratin, spicy beet salad with walnuts and fresh tomato salad [Thursday]
Cabbage quiche & lettuce with leftover eggplant-lentil salad [Friday]
‘Italian flag menu‘: Andy McDonald’s red beet risotto with Salade Caprese [Saturday]
Halloween dinner: Kookgrrl Ellen’s Indian vegetable curry with cashews served in pumpkin with basmati rice [Sunday]
Stir-fried cauliflower with Nigella’s ‘tomato & red onion couscous’, beet hummus and falafel
pitah bread with easy looking spinach balls from Louanne’s Kitchen, beet hummus, salad & sauce (balls possibly swapped for prefab falafel)
sambal goreng tofu, cabbage & bean sprout lalab (cucumber & steamed vegetables; carrot, cauliflower, cabbage, leek) with home-made sambal bawang (hot pepper sauce with shallots), rice/nasi goreng (fried rice)
[Wednesday/Thursday; when mungo beans have sprouted]

Today I’ll be eating out with wlfr (a.k.a. @variomatic), who gets a small jar of the home-made sambal bawang. I hope he likes it! Mr Gnoe (a.k.a. @no1song) will have a dinner of leftovers or whatever else takes his fancy.

Since we’re already halfway the menu plan, I can show you some pictures of our food. Why wait till next blogpost, eh? ;)

Beetroot Risotto

Italian tricolore menu: Salade Caprese & red beet risotto

This beetroot risotto has become a returning guest at our dinner table. The colour is awesome and it tastes delish too ;)

Although we mainly follow the original recipe, we always swap a little of the vegetable broth for wine (red or white) and we normally skip the part where we’re supposed to make green herb oil from scratch: we just throw in some herbs and/or pick one of our bottles of infused oils. But since we have a lot of fresh herbs at the moment (basil, parsley, cilantro, dill, celery), it seemed silly not to use them this time around.

Indian veggie curry with cashews served in pumpkin

Halloween night: Indian vegetable curry with cashews served in pumpkin

I only needed to buy a cauliflower to make this smooth curry recipe that seemed perfect for the two small pumpkins from our CSA batch. I had some coconut milk waiting to be used up and a piece of ageing zucchini; added carrots, frozen peas and a potato. Instead of roasting the squash in the oven, I nuked it in 1/3 of the time at 850 Watt. It was YUM!