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The quality of the photos logging my weekly CSA greens from Amelisweerd are showing how the end of the season is nigh. Not that we’re getting less, or ugly vegetables. Now that the days are shortening quickly it’s just getting harder to make good pictures without a photostudio in da house.
(Jump to menu plan)
Amelishof CSA vegetables week 45
- Baby cauliflower and broccoli (ending up in Jumble Bento)
- Lollo rossa lettuce
- Celeriac
- Spring onions
- Mustard greens
- Tomatoes
- And oooops… I forgot to pick up my green cabbage! :\
Amelishof CSA vegetables week 46
- Corn salad
- Broad-leaved endive (escarole)
- White cabbage
- Topinamboers (Jerusalem artichokes, sunchokes)
- Rocket (aragula, rucola)
- Conference pears
Amelishof CSA vegetables week 47
- Goudreinette apples
- Raddichio rosso
- Lettuce
- Late baby corn on the cob
- Parsnip
- Red cabbage
- Chervil
Menu plan November 25th – December 1st
I also got some organic veggies from another local garden that need(ed) to be finished: kale, carrots, leek and Brussels sprouts. Other foods in my fridge that won’t hold much longer are bell peppers, courgette, green beans, tofu, soy cream, shiitake mushrooms and coconut milk — a drinking variety which I don’t like and want to get rid of by cooking.
- [Friday] Brussels sprouts with ginger, cumin, walnuts and raisins (Ecofabulous cookbook), parsnip-potato mash, salad of raddichio and corn salad
- [Saturday] Chinese takeaway
- [Sunday] Faux teriyaki meat from the Vegetarische Slager (‘Vegetarian Butcher’) with vegetables and noodles (I used this recipe with green beans instead of sugarsnap peas and no bok choi but Brussels sprouts and shiitake mushrooms)
- [Monday] Spicy parsnip soup (Vegagerechten p.113), fruity red cabbage slaw and bakeoff bread
- [Tuesday] Veggie stir-fry (green and red paprika, white cabbage, shiitakes, onion, leek, carrot, garlic, ginger) and leftover takeaway bihun goreng
- [Wednesday] Pumpkin risotto with grilled zucchini, oven-roasted plum tomatoes & red onions (Vegagerechten p.375) on corn salad
- [Thursday] Chervil soup with oyster mushrooms, bean & bell pepper stew (Vegagerechten p.244), salad with walnuts & garlic croutons made of bread leftover from Monday (Vegagerechten p.196)
One of these days I also hope to make an apple tarte tatin for dessert. And I can already tell you next week’s menu will bring a veganised version of coleslaw with lime mayonnaise (Vegagerechten p.203) and saffron-sunchoke soup (Vegagerechten) on the table. I can hardly wait! ;) Still need to think up something with raddicchio and celeriac.
As I’m only getting around to posting this week’s veggies and menu plan today, several of the meals have already been cooked and eaten. ;) I’ll add some pics below!
Parsnip-potato mash, Brussels sprouts with cumin and ginger, raddichio salad
Teriyaki & cassava krupuk
Spicy parsnip soup and red cabbage slaw
Autumn Bento (#119)
On Tuesday I took this wholesome fall bento to work (#119).
Top tier
Eggplant-lentil salad on Romaine leaf, apple slices and sesame dressing for dip. Flower made of farmer’s cheese.
Lower tier
Celery stalk salad with walnuts & cheese on a bed of curly red leaf lettuce, garden cress, endive roll filled with couscous, goat’s cheese, pesto genovese and pine-nuts – and another ‘cheesy’ decoration.
About 8 ww propoints. All ingredients are organic except for the nuts & oil I used, most of the veggies are local too (cress homegrown).
If you’ve seen my menu plan for the week, you’ll notice this lunch consists of several leftovers: aubergine-lentil salad, Japanese sesame dressing and an endive roll. I had also kept a little aside of yesterday’s lunch: the celery salad. So you see? Making a bento doesn’t have to be time-consuming! Just think ahead and use what you’ve already made.
The kimono box containing this lunch is one of my favourite bentos. But one thing bugged me: it’s smaller than other boxes and I didn’t have a bag that fitted. Yes, past tense — because now I do :) And I made it myself! Cute, isn’t it?
Faithful readers might remember my previous bento post was about #116, the award-winning Tsukimono Bento. So what happened? Am I lousy at counting, or keeping track? (Computer says…) Nooo, I’m just way behind on (b)logging. And I bet you won’t mind if I just put numbers 117 and 118 up here too?!
Noriless Noriben (#118)
It will not come as a surprise to you that whenever I’m watching Japanese films, I’m on the lookout for bentos. My heart skipped a beat when I saw the marvelous lunches in Megane, a film about a stressed woman taking a holiday on a very relaxing Japanese island.
And when I checked the Camera Japan festival schedule this month, I almost passed out when my eye fell on a movie called Noriben – the Recipe of Fortune (Nonchan Noriben)… A whole feature film about bento!
Komaki has a seemingly impossible task ahead. She has just separated from her husband, moved back to her parents’ house and she wants to rebuild a meaningful life. For a 31 year-old mother, this is easier said than done. She has to deal with the expectations of her mother, an ex-husband who hunts her down and her lack of education. There seems to be one opportunity that can save her: Japanense bento, or lunchboxes. Follow Komaki through this struggle and let her teach you how to make a perfectly balanced lunch from rice and leftovers, looking like the Italian national flag!
You can view a trailer of Nonchan Noriben at the official website.
This typical (?) Japanese comedy was fun to watch. It inspired me, but unfortunately I didn’t really get any new ideas out of it. The few animations of bento composition went way too quick for me! LOL. Thankfully Maki, the Big Onigiri, takes us through them step-by-step on JustBento.
Of course I couldn’t go to a movie like this without bringing a bento of my own! Especially since we were meeting up with MaaikeB & family, who’d probably expect me to ;) Here’s my four o’clock bento for five.
Round bento box
- usagi ringo (apple bunnies)
- mini cream cheeses: herbs, walnut & pepper
- fresh walnuts
- curly red leaf lettuce
Oblong bento (from top to bottom)
- green tea mochi, baby figgs & cranberries
- kisir (Turkish bulghur salad; a favourite) with cilantro & caper on a bed of lettuce
- tzatziki & cucumber
On the side
- Japanese ‘WANT’ rice crackers (up front)
- SkyFlakes toast & spring onion rice cracker toast
When you click on the picture you’ll jump to Flickr where you can view bento#118 together with Maaike’s GORGEOUS bento box filled with her DELICIOUS home-made carrot cake. *craves*
The five of us had a great day out, also watching a documentary about foreigners (Western people) in Tokyo, They Call Us Aliens, and wrapping it up with a Japanese teppanyaki dinner.
Amelisweerd Hike Bento (#117)
The last bento I want to share came along on a walk in Amelisweerd woods at the end of September. I hadn’t gone on a hike for a long time — let alone solo — so it felt really good to finally do so again. And of course I had to treat myself to a nice, simple bento :)
Top tier
- salad of lettuce, tomato, fresh basil and crumbled feta cheese.
Lower tier
- ‘apple of my eye’
- dried apricots
- pesto dressing for salad
- sweet ’n spicy nuts
On the side (in the SnackTaxi bag)
- ‘orange sammies’; sandwiches with orange coloured spreads: organic cheese with pumpkin & pumpkin seeds and Tartex veggie spread.
Submitting this post to Midnight Maniac’s Meatless Mondays {no.4} & Shannon’s What’s for Lunch Wednesday (week 22).
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I’m really excited that in only 4 days the new CSA veggie bag season is starting! Each week we’ll be allowed to pick up a surprise pack of healthy local goodies; what else is there to wish for? ;) It’s our third year participating and we can’t get enough of it. I’m already cleaning out the fridge!
Last year I started (b)logging our weekly treasures.
Old and New Amelisweerd gardens have been divided because the organisation of De Aardvlo became too big. We’ll be getting our organic vegetables from the old estate. There’s a new name attached: Amelis’Hof. Will the contents of our weekly packet be any different from what we’re used to? We’ll know soon!
Why don’t you join Beth Fish’s weekend cooking with a food-related post?
Lekker, deze week zowel blauwe druiven als appels in de groententas van de Aardvlo! Verse appels wel te verstaan — en geen restant uit de koeling (zoals bij de supermarkten het geval is, volgens het NRC van afgelopen maandag ;) Verder staan komende dagen op het menu: bloemkool, kropsla, maïs, rode peper (en ons eigen plantje doet al zo zijn best op het balkon!), en prei.
Trouwens, tijdens openingstijden van het Aardvlo winkeltje kun je bloemen plukken in de pluktuin (v.a 0,15 per steel). Da’s een leuke afsluiting van een wandeling op Amelisweerd. Nou ja, je moet natuurlijk eerst nog wat groente kopen en dan thee met iets lekkers nemen bij Theeschenkerij Amelisweerd. Wat een heerlijk middagje heb je dan!
Graasland 