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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!

Tile combination of vegetables

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. ;)

Pictures of csa vegetables weeks 33-41, 2011

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!

Tempeh bacon

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Organic CSA vegetables week 24, 2011

Our tomcat Ringo coming to check out the escarole among the organic vegetables again…

Amelishof organic vegetables week 24, 2011

  • Radishes
  • Broad-leaved endive
  • Romaine lettuce
  • Chinese cabbage (napa, michihli)
  • Red & green basil
  • Broccoli
  • Scapes (garlic flowers)

Organic CSA vegetables week 25, 2011

Amelishof organic vegetables week 25, 2011

  • Pointed green cabbage
  • Rhubarb
  • Red lettuce
  • Rapini (turnip tops)
  • Courgette (zucchini)
  • Snow peas
  • Parsley

It’s the last rhubarb of the season and I haven’t figured out yet what to do with it. Any ideas?

Here’s the rest of our menu plan!

Menu plan June 22-27 2011

  • Pea soup from a can [Wednesday]
  • Sambal goreng cabbage tahu (Vegetarisch Indonesisch kookboek p.93) [Thursday]
  • Szechuan noodles (leftover sauce) and Chinese cabbage with coconut (Exotic & Traditional Vegetables p.2) [Friday]
  • Simple dinner with guests before going to piano recital: Cream of tomato soup (La Dolce Vegan p.114), salad with snow peas, brownies [Saturday]
  • Imam’s Eggplant, mashed carrot salad & tabbouleh (World Food Café p.37, 39 & 31)
  • Tomato, cucumber and green pepper mezze (World Food Café p.37), Turkish lentil soup (Met machtig mooie menu’s de wereld rond p.36), leftovers

From the menu plan I previously posted I’ve already shown you the Couscous salad with Orange Basil-Tempeh and Sweet Miso Dressing. Here are the pictures of two other dinners I photographed.

Lentil loaf with scapes (garlic flowers) and Turkish takeaway leftovers

Lentil loaf (from Food for Thought podcast) and Turkish takeaway leftovers

Szechuan noodles from Vegan Family Meals

Szechuan noodles from Vegan Family Meals

Join Beth Fish’s Weekend Cooking with a food related post!

Even MORE strawberries this week! We have to thank that to a mix-up with our vegetables: at first only iceberg lettuce and dill were delivered to our CSA pick-up point… Now that won’t do, right? ;) When it was fixed later in the evening we got even more lettuce, dill — and two boxes of strawberries which we weren’t supposed to get at all since we had them last week. Lucky us!

Amelis'Hof CSA vegetables week 23, 2011

  • Bok Choy
  • Strawberries
  • Red beets
  • Iceberg lettuce
  • Chard
  • Garlic flowers (scapes)
  • Red bundle onions
  • Dill

So there’s actually another head of lettuce and a hand of dill in the fridge; they didn’t feel like coming out for the picture. ;)

Menu plan June 9-11 2011

Dinner plans for the next couple of days:

  • Salad with couscous, orange-basil tempeh and sweet miso dressing (Vegan Family Cookbook), Moroccan tajine (freezer stash) [Thursday]
  • Japanese meal at a friends house. Our contribution: Ginger Miso Soup with Kombu Dashi (Vegan Family Cookbook) [Friday]
  • Szechuan Noodles with Hot Spicy Peanut Sauce and Pak Choi (Vegan Family Cookbook) [Saturday]

I’ve already shown you our Mexican dinner (bento) and Summer Picnic Pie, so I’ll just leave you with a picture of the Hollandse pot (‘Dutch dish’) from last week’s menu plan: broad-leaved endive mash & bangers with mushroom gravy.

"Hollandse pot" (Dutch dish): potato mash with raw endive and mushroom gravy

Amelis'Hof organic vegetables week 22, 2011

  • Radishes
  • (Bundle) leek
  • Red Batavian lettuce
  • Tomatoes
  • Endive frisée
  • Bundle garlic (spring garlic)
  • Strawberries

Yum, I’ve been anticipating those strawberries for a whole week! So much that I couldn’t resist buying some in the days in between ;) The very last one ended up in yesterday’s cold noodle bento. These strawberries in our CSA vegetable bag come from about 3 miles from our home! #greenliving ;) We immediately had them for dessert last night, so no need to come over to have a taste! ;)

I did manage to keep Ringo from devouring the endive (he haz a taste for it), so you may want to hop over one of the other nights?

Menu plan June 2-8 2011

  • Asian fusion: tofu in tausi black bean sauce (leftover Chinese takeaway), nasi goreng (fried rice) and toemis spinach (Vegetarisch Indonesisch kookboek p.45) [Wednesday]
  • Mexican night: bean burritos with steamed spinach [Thursday]
  • Bihoen with faux ‘chicken’ (leftover Chinese takeaway) and Toemis endive (Vegetarisch Indonesisch kookboek p.46), pangek brown borlotti beans (Vegetarisch Indonesisch kookboek p.51), nasi koening (freezer stash) and salad with leftover miso dressing
  • Endive-potato mash with mushroom gravy (La Dolce Vegan p.181), onion and vegan sausage, salad
  • Tomato-garlic pie (Amelisbode wk.22), green salad
  • Gnocchi with grilled zucchini and tomato salad

I’ll leave you with two more pictures of dishes from last week’s menu plan. The noodle salad was good, especially with emping for topping (chopped nuts will probably be great too), so I’ll definitely make that again. The leek soup recipe was a bit of a disappointment though — will need to look further!

Mel's cold noodle salad

Cold noodle salad

Sunday night dinner

Leek soup, noodle salad and emping kurupuk

I always know when CSA season starts: one of the first bags is going to hold rhubarb. Now for some of you that may be a feast, but rhubarb and me? We’ve got a strange relationship. I HATED it as a child while my mom loved it…

Amelishof CSA vegetables week 20, 2011

  • Rhubarb
  • Spinach
  • Oak leaf lettuce
  • Turnip tops (rapini)
  • Radish
  • Plum tomatoes

Now as an adult I’ve eaten rhubarb several times and it really isn’t that bad. Still, my brain refuses to catch up! So each time I’m confronted with these reddish-pink stalks I go “uh-oh” and my mind goes blank.

Creamy Coconut Almond Tarts with Rhubarb

It was a relief to have family coming over for dinner on Sunday so I could use this veggie for dessert. I decided on the lovely Rhubarb-Coconut Tarts from Vegalicious because they look pretty and I had all the ingredients at hand except coconut flavouring. Of course I usually try out recipes before I serve them to guests… But I trust the Vegalicious website: earlier this year I made the vegan Spicy Applesauce Cake with Lemon Frosting for my birthday and it was a success.

Was I right to dare preparing these tartlets without practising first?

You’ve got to remember that I’m not my usual self right now. Actually, I’m a real scatterbrain these days: I can read a recipe ten times and still not pick up everything. That’s exactly what happened… AND — I’ve hit myself several times for this already — I forgot to make a photo of the end result!!! AAAAARGH! So here’s the only picture I took.

Almond-oat crust for rhubarb coconut tarts

The base: oat-almond crusts. Looking good though, aren’t they? :)

What went ‘wrong’?

  • The sharp-eyed reader may notice that something went wrong here right away. I was supposed to make the tarts in ramekins! I only discovered that when the crusts were good & ready to get ‘filled’ with coconut cream…
    But you know what? I liked it this way! It’s like having a huge cookie on a plate with toppings. :)) So this will be a fixed alternation of the recipe from now on. ;)
  • I was sure I had some wholemeal flour… but I didn’t. Just took regular flour and it was fine. But I do think wholemeal will be good!
  • When I was supposed to be making sugar water to ‘cook’ the rhubarb in, I threw in the lemon juice with the sugar from the start… It turned out fine; rhubarb always has a bit of a tart taste, doesn’t it? ;)

My version of this dessert may not have been as pretty as the picture on Vegalicious. I peeled the rhubarb (I hate those stalk threads, don’t you?) and it lost its beautiful pink colour because of it. But you’ll have to trust my word on this — it looked delish! I put on a fresh mint leaf for garnish (as suggested) and threw over a pinch of cinnamon as the personal finishing touch. It tasted g-r-e-a-t: crunchy bottom, creamy and (not too) sweet middle layer and slightly sour rhubarb on top. Yum! We were unanimous in our verdict, including our omnivore guests.

So yes, next time I might plunge in at the deep end again and serve a new dish without trial! And this rhubarb recipe goes on the pile ‘For Keeps’.

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New recipe(s) tried for the Whip Up Something New! Challenge!

Button Whip Up Something New! Challenge

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Join Beth Fish’s Weekend Cooking with a food-related post!

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A quick post about this week’s organic vegetables from Amelis’Hof. If you think you missed some veggies lately — you’re right! I’m two weeks behind but will post about them a.s.a.p.

Amelis'Hof organic CSA vegetables week 21, 2011

  • Spring onions
  • Bok choi
  • Leek
  • Lettuce
  • Parsley
  • Red bell pepper

Looking forward to next week when we’ll be getting STRAWBERRIES!

Menu plan for the week (#21)

Easy Carrot-Orange Soup from Vegatopia

Easy Carrot-Orange Soup

  • Carrot-orange soup, Puy lentil salad (from The Vegan Table Cookbook p.190 via Food for Thought podcast) and panini. [Wednesday]
  • Noodles & sesame-ginger stir-fry with tofu, shiitake mushrooms, pakchoi, leek, paprika and carrot (inspired by Eileen’s stir-fry in La Dolce Vegan! p.148). [Thursday]
  • Veggie hotdog, lentil leftovers & green salad.
  • Noodle salad & leek soup (Mc Donald’s Kitchen p.59).
  • Sweet potato with spicy cumin mayo (VEGA-gerechten p.364), veggie burger and baked leek with oyster mushrooms (Eethuis Iris’ Groentegetechten p.40).
  • Lentil loaf (from The Vegan Table Cookbook p.248 via Food for Thought podcast)

On Tuesday I’ll be dining out with friends so I’m guessing Mr Gnoe will be eating pizza, omelet or something else with cheese and/or egg. ;)

Do you have any plans for the week?

Lentil salad from The Vegan Table

Salad of Puy lentils

Most weeks there’s one vegetable in our CSA batch that was grown indoors: tomatoes (last week) alternated with paprika, eggplant, et cetera. Or it’s interchanged with fruit, that doesn’t necessarily come from the glass house.

Amelishof CSA vegetables week 19, 2011

  • Endive
  • Leek
  • Red lettuce
  • Rocket
  • Chard
  • Pointed pepper

On the menu this week were mashed potatoes with raw endive and an Indian chard dish (in lieu of spinach) to eat with the leftover takeaway of cauliflower bhajee and dal tarka (lentils). And basmati rice of course — it’s the best smelling rice I know!!!

Unfortunately naan bread is often made with animal products like yoghurt. So I always make sure to have some bake-off organic naan that is 100% vegan in the pantry. Can’t have Indian food without it, can you? ;)

Indian Chard Dish

Hooray, CSA season has started again!

Yesterday Mr Gnoe went to pick up our vegetable bag for the first time in 2011. It’s the 4th year we’ll be getting a bag of local organic veggies from Amelis’hof garden (formerly known as De Aardvlo) every week till Christmas. And the 3rd year I’m consistently logging them with a picture on Graasland.

For those of you wondering what CSA means — have you noticed the Glossary of terms on Graasland?

First Amelishof veggiebag of the season! (2011 week 18)

  • Herb flowers
  • Leek
  • Tomatoes
  • Rapini (or turnip tops)
  • Spinach
  • Lettuce

I already used some spinach and tomato in a pasta salad I had for lunch today. Those beautiful white flowers accompanied last night’s vegan pasta with white asparagus. So now I need to think about what to make of the rest… I guess it’s back to menu planning for Gnoe!

Some of you may have seen my FourSquare tweet last Friday in which I talked about picking up some CSA veggies… #confusing There’s another organic farm nearby from which we get additional vegetables: Groenekans. It’s different in that we aren’t ‘shareholders’ but we do pay a certain amount in advance which enables the farmer to invest in seedlings etc. It also varies from our regular, real CSA in that we get to pick our groceries from a list of availabilities, instead of receiving a surprise packet. And that’s exactly why it is such a good addition to our weekly mystery bag of Amelishof goodies. :)

Any tips on what to cook this week?

Our third season of CSA has come to a closing. Now we’ll need to decide on which veggies to buy all by ourselves again… Not an easy task! #lazybums

Last organic CSA veggies of the year (week 51, 2010)

  • purslane
  • leek
  • thyme
  • red cabbage
  • choggia beets
  • apples
  • variety of onions: shallot, red and white

When I got beets last time I made Nigel Slater’s Beetroot Seeds Cake and it was goooood!

Nigel Slater's Beetroot seeds cake

Clicking on the picture will bring you to Flickr, where I’ve put up the link to the on-line recipe and some adaptations I made.

Yesterday was another Meatless Monday (Plantaardig Maandag) and supposed to be December’s #twitterfoodparty about squash, so I made a vegan Indian curry with basmati rice and (prefab) mango chutney with last week’s hokkaido pumpkin. The picture didn’t turn out too great but it tasted better than it looks. ;) Anyway, the food party got postponed due to too many ‘twabsentees‘…! If you want to join in, just make something with squash on January 10th, use the hashtag and tweet a picture!

Vegan pumpkin curry with basmati rice and mango chutney

So, no more CSA (b)log posts until the first week of May 2011. Some of you might think that a good thing… But hopefully not all???

We’re halfway December and the end of our CSA season is nearing. Next week’s bag will be The Last!

But you haven’t even had a chance to enjoy any of this month’s organic vegetables… So, here are my veggies of weeks 48, 49 and (freshly picked up today) 50.

Amelishof organic vegetables week 48, 2010

Amelishof organic CSA vegetables week 48, 2010

  • leek
  • kale
  • capsicum
  • corn salad
  • red beet (waiting for me to make Nigel Slater’s red beet cake…)
  • pumpkin

Amelishof organic vegetables week 49, 2010

Amelishof organic CSA vegetables week 49, 2010

  • brussels sprouts (on the stalk, just for fun!)
  • parsnip
  • corn lettuce
  • kohlrabi
  • onions (red & white)
  • Elstar apples

Amelishof organic vegetables week 50, 2010

Amelishof organic CSA vegetables week 50, 2010

WOW, what a mega bag of vegetables we got today! Remember the Invasion of the Broad-Leaved Endive Heads? This time there were even more! It makes a nice green background for the rest of the veggies ;) And Ringo totally went for it… Crazy cat :)

  • kale
  • endive
  • carrots (not washed, so they’ll keep longer)
  • root parsley (on the left of my pile of carrots, hiding behind the…)
  • kabocha pumpkin!
  • celeriac
  • cooking pears
  • Jerusalem artichoke

I’m not planning our menus and we’ve been eating out, visiting relatives et cetera so next to this HUGE new batch we still have some veggies of the previous weeks to use up: beetroot — but like I said; I’ve got great plans for that ;) — parsnip, kohlrabi, leek and 1 small pie pumpkin. Maybe I would be wise start planning again ;)

Say, Elsje: if you see anything you’d like to use for our 24 mini-marathon dinner next Friday, just give a shout!

Gnoe goes ExtraVeganza!

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