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Lately it seems to be dark & rainy when I need to collect our bag of local organic produce on Wednesday afternoons. I don’t mind getting (a little!) wet that much — the Amelis’Hof vegetable garden needs its fair share of water for us to get a nice loot — but I hate how gloomy my pictures turn out!

Luckily the sun broke through shortly after I had returned — just in time to make a picture! Hey, if the weather gets better once I’ve stashed everything neatly away I’m not crazy enough to unpack the fridge again for a make-over ;)

Amelis'Hof CSA vegetables week 31, 2010

  • lettuce
  • sweetheart cabbage
  • red berries
  • fennel
  • zucchinis (at this small size they’re at their best!)
  • basil
  • Tokyo turnips (or navet)

I haven’t planned my menu yet, but a dish I do want to cook is polenta ‘pizza’ with homemade pesto and courgettes. And I’ll probably make some more kinpira of the turnips because it’s a nice and easy bento stash.

Root kinpira made of carrots, French turnips and fennel

Root kinpira made of carrots, French turnips and fennel

Some good news from the Amelisbode, a leaflet accompanying the veggies: they’ve started a blog too! On preceding Mondays the contents of Wednesday’s packet will be ‘virtually’ unveiled. I admit it’ll be less fun checking out our ‘surprise package’, but it provides me with a more relaxing timespan for menu planning!

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Salad of leek, tomato, cucumber, gherkin, lettuce, grilled zucchini, red onion and parsley, to be topped with pine nuts & walnut from the other tier.

Houmous with harissa, yoghurt coated apricot, plum tomatoes, cucumber & carrot sticks, homemade parsley pesto with walnut.

Cracker and yoghurt with cooked red currants on the side.

Last Friday’s bento (#64):
Licorice (sugarfree), crushed walnuts for the salad, farm cheese, red berries, radishes, parsley and a rice salad (rice, dried apricots, tomato, sundried tomato, parsley, cucumber, gherkin, capers, peas) with a dressing of honey, wine vinegar, raspberry vinegar, oregano, salt ’n pepper.

Vorige week heb ik besloten dat ik het leuk & handig vind om te loggen wat er iedere week in onze biologische groentetas van De Aardvlo zit. Het is alweer de 11e van het jaar! Time flies.

  • Rode bessen (obviously ;)
  • Courgette
  • Kropsla
  • Sjalotjes
  • Spitskool
  • Snijbiet
  • Krul- en bladpeterselie

Nu bedenken wat we ermee gaan maken :)

Today’s bento is a mix of several Asian dishes. Yes, Gnoe likes her Asian foodies :)

Upper tier

  • Indian egg-tomato curry (one of our all-time favourites!)
  • Japanese edamame
  • Indonesian nasi goreng
  • gherkin fox
  • cucumber
  • two types of parsley
  • on a bed of lettuce

Lower tier

  • Indonesian emping
  • raspberries and red currants
  • yoghurt coated apricot
  • carrots
  • basil
  • and another fox

Selamat makan!

I present to you: Thursday 9th of July’s bento (#60).

Upper tier:

  • quiche wedge (rocket salad*, potato*, pine nuts, cheese, egg*)
  • basil*
  • seedless grapes
  • red & black currants*
  • homegrown bean sprouts*
  • radish
  • emmental La vache qui rit cheese
  • homegrown garden cress*

Lower tier

  • beet* salad on romaine leaves* (go to bento #59 for ingredients)
  • gherkin
  • radish
  • dill*

All ingredients marked with ‘*’ were organic. We got some new garden beet in our veggie bag this week. What shall we prepare with them this time? Their leaves, which are almost the same as (Swiss) chard and can be processed like spinach, we already ate in a Italian pasta sauce.

Veggiebag week 28-2009
I decided I would like to be able to look up what came in our weekly Aardvlo bag of organic vegetables. At the end of each year there’s a questionnaire about what you would love to get more often — or what you didn’t like so much. A question that’s easier to answer when you can remember what you got! :-o

So, week 28 of 2009 brought us: a whole bag of basil (we made some fresh pesto sauce and used that on bruschettas, in a salad dressing and for a pasta salad), a head of lettuce, leeks (we had some oven steamed with cheese; there’s one stalk left which we will probable eat with nasi goreng), tomatoes, red beet with leaves, red and black berries.

Are you all really jealous now? ;)

Last weekend summer officially started and we’ve been having some fine weather in Holland since then! So on Thursday it was time for a mediterranean bento (#56).

Upper tier

  • currants
  • black olives
  • dressing for Greek salad
  • cashews with Provencal herbs
  • basil

Lower tier

  • Romaine leaves
  • basil
  • black olive
  • mix of feta goat’s cheese, tomato, spring onion, sundried tomato and red bell pepper

The salad leaves, paprika, basil and red currants all came from our weekly organic veggie bag!

Gnoe goes ExtraVeganza!

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