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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?
- 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?
When we collected our organic vegetables at the Groenekans distribution point last Friday, we got this lovely field-bouquet.
Groenekans is the second local farm we get our groceries from. It works different from Amelis’Hof in that we can pick our choice from a weekly list instead of getting a surprise batch of greens, and pre-funding is on a voluntary basis. Because we do pay an amount in advance they gave us these colourful flowers. Nice, eh? I’m not much of an expert on flora, but I bet some of them can be eaten or made into tea… Still, I like ‘em just where they are on the dining table :))
Now, on with the vegetables we got from Amelis’Hof in the last few weeks, our first (bio)organic resource. Although they didn’t only land in our kitchen this time… When Mr Gnoe and I were on a trip to Paris two weeks ago, my friend Elsje took hold of them in our place! She was sweet enough to make a photo so that we would actually know what we had missed out on :)
Amelis'Hof CSA vegetables week 36, 2010
- Endive
- Aubergine (eggplant)
- Lettuce
- Runner beans
- Carrots
- Flat leaf parsley
Elsjes picture of Amelis'hof CSA vegetables week 35, 2010
- Lettuce
- Yellow & pink beetroot (OMG I never had those!)
- Corn on the cob (yum!)
- Basil
- Tomatoes
- Green beans
Amelis'Hof CSA vegetables week 34, 2010
- Leek
- Fennel
- Lettuce
- Green beans
- Corn
- Dill
- Courgette (zucchini)
There will be a new bag of vitamins waiting for us tomorrow afternoon — the last of the summer season… I’m hoping for a really sunny loot! :))
Like last week, the weather turned bad just after I had picked up my weekly batch of CSA vegetables — lucky me for not getting into the middle of a thunder storm, but the picture didn’t turn out too good because of it. Oh well ;)
- Fennel
- Iceberg lettuce
- Tokyo turnips
- Field peas
- Gooseberries
- Snow peas
- Zucchini
Our activities and consequent menu plan asked for additional greens, so today we cycled to ‘Groenekans’ to hoard up on more veggies, and some mouthwatering red berries. We bought broad & green beans, more zucchini (I love it!), 3 types of potato, 3 different colours tomatoes, basil, carrots and cucumbers. At this particular organic farm they use a different type of community supported agriculture in which you get to choose your vegetables, so from now on we might go to it complementary to our weekly surprise packet from Amelishof!
Menu plan
- Field peas stewed with sundried tomatoes, garlic, leek, shallot and topped with fresh basil, veggie burger, stuffed bell pepper with leftover tomato rice, ratatouille and cheese sauce, salad with snow peas [Wednesday]
- Pasta with tomato-vegetable sauce (bell pepper, fennel, mushrooms, zucchini capers) & Parmesan cheese [Thursday]
- French turnips in carrot sauce with leftover garlic-parsley couscous, salad with cooked zucchini, snow peas, spring onion, caper berries, tomato, egg and mayo-mustard dressing, kiwi yoghurt with honey and anise for dessert [Friday]
- Zucchini stewed in tomato with dill, ceci (spicy chickpeas) and fennel-tomato salad [Saturday]
- Indonesian dinner: rice with sambal goreng boontjes (green beans), telor (egg) boemboe Bali, atjar ketimoen (pickled cucumber) and emping, tea with spekkoek for dessert [Monday — when Elsje is coming over to watch all 3 episodes of Wuthering Heights together]
On Tuesday I’ll be eating out and Mr Gnoe will make whatever he feels like ;)
On Sunday we probably won’t feel like dinner because we’re invited on a picnic. We’ll be bringing spicy carrot dip, broad bean spread and mushroom-cashew nut pate with Lebanese bread, Italian Ciappe crackers and toast made of oven baked flour-tortilla’s (recipe will follow in a minute). Menthe á l’eau (mint lemonade) and rosé wine for drinks. I don’t know about the bread but the rest of our outdoor food is 100% vegan.
Please send vibes for some good weather?!
Tortilla triangles
- Preheat oven at 220 degrees Celsius.
- Lightly brush flour tortilla’s with olive or other vegetable oil.
- Cut into nacho-sized triangles.
- Put into oven for about 6-7 minutes.
Easy peasy! The way I like it ;)
Somewhere in the future you can also expect the recipe for carrot spread on Graasland. We’ve brought it along on several occasions now and it’s always a hit! I’m not really greedy you see; I like to share! :))
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Join Beth Fish’s weekend cooking with a food-related post!
Graasland 