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You may have noticed that we get a bunch of lettuce in our CSA every week. And I’ll be honest with you: when it still needs to washed once I’m making lunch, 8 times out of 10 I just leave it sitting in the fridge. Guess what happens after a week or two…
So. I need to wash my greens right when they come in. I used to spin them dry and store ’em in plastic zip-lock baggies. I reused these, but that doesn’t really feel like the most appropriate way for sustainable living with local veggies.
Now I’ve discovered the Salad Sac! Additional advantage: there’s one step less in the process because you don’t dry the leaves before they go into the bag – its wetness moistens the fabric so that the lettuce stays crisp and is ready to use.
You know what? It works! Here’s a pic that I took on the morning of our next CSA, when I had the last salad leaves of the previous week for lunch.
A plus of plastic over cloth is that it’s transparent. As the salad sack is rather big I sometimes put several leafy greens in together and there’s a lot of digging around to get the right stuff out. Or Mr Gnoe doesn’t dare put in his hand at all as he has no idea what’s in there. ;) Then again, transparency would allow light to filter in, which is not helpful in keeping the vegetables fresh!
But it would be wonderful if the bag came in different sizes. Of course I’ve thought of making some pouches myself… But I think it may be a special kind of terry cloth, maybe even treated (although it’s supposed to be 100% cotton). Any thoughts on that?
I haven’t yet tried to put in things like sliced cucumber or other chopped vegetables. But the ‘instruction tag‘ says that works too!
Now just in case anyone wonders: I bought this article with my own money and am not in any way connected to the manufacturer, nor do I get paid for a (positive) review. I’m just a happy user! :)
On with our colourful organic CSA vegetables of the past three weeks.
Amelishof organic CSA vegetables week 21, 2012
- red Batavian endive
- pointed pepper
- pumpkin chutney
- spring onion
Amelishof organic CSA vegetables week 22, 2012
Don’t you just LOVE the purple of the beets and mustard greens?
- Swiss chard
- mustard greens
- mizuna turnip tops
- curly leaf escarole
- bundle garlic
- ramson flower (daslook)
Amelishof organic CSA vegetables week 23, 2012
This week’s veggies:
- plain lettuce
- spring onions
Not sure how to pronounce “quinoa”? Learn on YouTube!
Whaddayaknow: it’s is already the fourth time four Dutch foodie bloggers are getting together for a weekend cooking blog hop! This time we’re focussing on quinoa. Have you ever had quinoa for dinner? Or breakfast for that matter — I’ve seen several recipes but haven’t dared trying yet for myself. Just like I’m reluctant to eat rice in the morning… But what am I saying? Contrary to how it’s used in Western cuisine, quinoa is not a grain but a vegetable related to leafy greens like spinach and Swiss chard! Well, the seeds of it anyway.
The first time I tried quinoa was during my 10-day ExtraVeganza project. I made a stir-fry from The Guardian. Since then I’ve used it a few times in bento’s (#131, #161, #176, #177), but as I’m only halfway my second package… I guess it has not been used not that often! Rather surprisingly. O_o Because I like the taste, it’s quick & easy to make and belongs to the category of ‘super foods’ — meaning that it’s ultra healthy. ;) Quinoa is gluten-free, high on so-called complete proteins, vitamins B1&2, E, iron, copper and magnesium. Reading that you already feel better, right? ;)
The quinoa dish I’m sharing today is Quinoa & Vegetable Laksa. Laksa is an Asian chowder-like thick soup. Mr Gnoe and I had two helpings each so that our bellies were filled but not the I-need-to-lie-on-the-couch kind of full. Very satisfying but low-fat! This is a perfect weekday meal for when you’re tired and the fridge is empty.
I veganised the original recipe from BBC’s Good Food and made some adaptations dictated by the (barren) contents of my cupboards.
Quinoa and Vegetable Laksa
Ingredients – serves 2
- 1 onion, sliced
- 2 tbsp Patak’s mild curry paste
- about 50 ml water
- 500 ml oat milk
- 400 g frozen mixed vegetables, or any veggies at hand which were in my case: frozen peas and green beans, corn kernels from a can, a large spring onion/small leek (sliced), an old turnip (nuked), some red and green bell pepper in small pieces
- 85 g quinoa, rinsed (!)
- 2 ts vegan broth powder
- salt & pepper
- Simmer the onion, curry paste and water for 5 minutes in a large saucepan, stirring from time to time. Begin with a splash of water and add some when the mixture gets too dry.
- Heat the oat milk in a jug in the microwave.
- Add the vegetables, quinoa, broth powder and stir in the milk.
- Bring to the boil, simmer gently for 10 mins until the quinoa is cooked.
- Season with salt and pepper to taste.
- Let it sit for a short while longer if the directions of the quinoa call for that.
Next time I would like to try this recipe with almond milk instead of oat. Mr Gnoe thinks that will be too overwhelming but I think it may be good. Or maybe half of each. Of course you can use any plant-based milk but some will be better than others.
Also, the original recipe was titled “Spicy vegetable and quinoa laksa” but my tastebuds failed to notice any heat. Of course that depends on the the type of curry paste: I may use a stronger one next time, or just add a red chilli.
Always remember to rinse your quinoa seeds before cooking. They have a bitter-tasting coating (called saponins), which is mildly toxic and meant to make the kernels less-palatable to birds and other seed-eaters. These days quinoa has already been cleaned by the manufacturer but it’s good to get rid of possible remnants. Just follow the instructions on the package.
<whisper mode> Of course I shouldn’t say so in a post dedicated to quinoa, but you can also use 150 grams of basmati rice instead — just cook until done. But you didn’t hear that from me, okay?! ;) <whisper mode off>
And now that you’ve opened a package of quinoa: hop over to my fellow foodies for their awesome recipes!
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Join Beth Fish’s Weekend Cooking with a food-related post!
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!