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I’m terrible late in posting the last four batches of organic vegetables from out local supplier. I’ve considered skipping but as my CSA (b)logs are meant to keep track of our weekly veg loot, I decided against that. Better late than never.
At the end of 2011 this log helped me fill in the survey about greens we’d missed and the ones we’d rather do without. ;)
From upper left to bottom right:
Following is a large selection of the dishes that came out of it. Some special, like pumpkin tempura on New Year’s Eve, others your ‘everyday meal’.
As I was planning on baking a chocolate-beetroot cake this weekend (!), I was hoping immensily for red beets among Wednesday’s CSA vegetable loot. And YAY — a wish come true!
Other nice veggies too, like fennel which I needed for a fennel-bean dish I meant to make that evening for my visiting brother: a surprisingly good recipe from the new Puur Plantaardig (‘Purely Plant-based‘) cookbook that I mentioned in my Cookbook Sunday Salon.
Here’s the complete list of this week’s greens.
- Silver-stalked Swiss chard
- Bundel of young beetroot
- Lollo Rosso lettuce
- Goudreinette apples
I’ll leave you with a preview of my unfinished beetroot pie: only the chocolate couverture topping left to do. That’ll have to wait till morning — so you must have patience as well. I hope you can handle the suspense..? I know I’m finding it difficult! ;P
This food-related post is also submitted to Beth Fish’s Weekend Cooking!
Not only am I working to tackle my bento back(b)log; same goes for my CSA vegetable bag(log). I don’t think anyone noticed but I haven’t posted my loot for nine weeks!
Now remember those ceramic tiles with veggies that were used to decorate kitchens? It inspired me to follow the same principle using Mosaic Maker. A list of 9 separate photos & descriptions would be just too much of an overkill. ;)
You can click the links below to the original pictures on Flickr for details.
Hooray, now I’m up-to-date again!
My menu plans with this week’s greens include Taze Fasulye (Turkish beans) and a veggie stirfry with pak choi, beans, the last bit of previous week’s cabbage, carrot & tempeh bacon. Yes, I’ve made my first batch of tempeh bacon with the liquid smoke I was finally able to get at the September Streekmarkt!
Another post combining two weeks of organic CSA veggies. And another recipe in our cabbage feature too!
Organic CSA vegetables week 28, 2011
Last week’s loot:
- Romaine lettuce
- flat leaf parsley
- courgette (zucchini)
- red berries
Organic CSA vegetables week 29, 2011
This week’s batch of Amelishof vegetables:
- curly red leaf lettuce
- green beans
- St. Jansui (tree onion)
- capucijner peas
- pointed cabbage
Japanese Pickled Cabbage
In Japan, tsukemono are pickled dishes that contrast in texture and flavour to other parts of your meal. They can be served as side dishes, snacks or used as garnish. Pickled (Chinese) cabbage is often eaten with rice. Since I’m gaijin, I had it with noodles… :\ Here’s the recipe I took from The Vegetarian Table: Japan cookbook by Victoria Wise.
Now this is really easy so you have no excuse not to try!
- 1 small cabbage (pointed, napa or green), washed, quartered, cored and finely shredded
- 1/2 tablespoon sea salt
- optional: 1/4 – 1/2 teaspoon minced fresh red chilli (I grown them on my balcony!)
- Place cabbage and salt in a large bowl, toss together and knead the mixture with your hands until juices are released (about 1 minute).
- Scoop the cabbage in a mount, cover with a plate large enough to cover most of the surface but small enough to fit well inside the bowl. Top with a weight (i.e. heavy pan with water).
- Set aside until well wilted but still crunchy: 1-2 hours.
- Drain the cabbage.
- If serving right away: squeeze out most of the liquid without wringing dry. Transfer to a serving dish or individual plates and sprinkle with chili.
Or to store: refrigerate for up to several days and squeeze out the extra moisture when ready to serve.
Types of tsukemono that can be made quickly like this are called sokusekizuke (instant pickles). They only hold well for a couple of days!
I usually hear people complain that they don’t know what to do with cabbage. So I was pretty surprised that I only got affirmative comments of cabbage lovers to on my previous recipe. I’m not a huge fan of this veggie myself, but am getting to appreciate it more and more with some fab recipes. So please share!
Join Beth Fish’s Weekend Cooking with a food related post!
Recipe submitted to the July Whip Up Something New! Challenge hosted on Joyfully Retired