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Look at that lovely load of organic vegetables we received this week in our CSA veggie bag!

Amelishof organic CSA vegetables week 44, 2010

  • lettuce
  • frisée lettuce (endive)
  • leek
  • Savoy cabbage
  • parsnip
  • aragula
  • aubergine

Menu plan November 5th – 11th

Our menu plan for the week is not completely finished yet (and we won’t be eating at home today nor tomorrow), but these are a few of the dinners we’ll be having.

  • Roasted potato-carrot-parsnip mash (hutspot met pastinaak) with baked (possible caramelized) onions and veggie ‘meatballs’ or burger.
  • Oven-roasted root vegetables (a variation of this Dutch recipe with beet, carrot & parsnip), rösti patties (freezer stash), rocket salad and a veggie burger or Louanne’s spinach balls that were on last week’s menu but got substituted by prefab falafel.
  • Gado-gado, nasi goreng and leftover sambal goreng tofu.
  • For lunch: mini leek quiches.

Some of the Savoy cabbage already went into last Thursday’s lalab. And yesterday Mr Gnoe made pasta with a tomato-eggplant-pumpkin sauce & Parmesan, accompanied by rucola salad with tomato and leftover beet risotto.

We’re having guests next Thursday for a 24 Day 8 mini-marathon and agreed to make something easy to eat on the couch in front of the telly; something like a hearty soup. But since we’ll be such couch potatoes I’m thinking about making the veggie mash… Which means we might not have enough parsnip and carrots left to make the oven-roasted dish another day. No worries, our new CSA loot will be in on Wednesday ;)

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Some people have asked me why on earth I make a menu plan.
Well, here’s what happens when I don’t.

We got this nice batch of veggies last week.

Amelishof organic CSA vegetables week 41, 2010

Amelishof organic CSA loot, week 41 (2010)

  • leek
  • bok choy
  • curly red leaf lettuce
  • pears (Conférence)
  • choggia beets
  • basil

But after picking up our new vegetables yesterday, we still had to use most of previous week! Yep, even the fresh basil. Beetroot. Lettuce. Pak-choi cabbage. Some pears. And except for the fruit it all has to fit together in our refrigerator — which is not an American-sized model ;)

Amelishof organic CSA vegetables week 42, 2010

Amelishof organic CSA vegetables, week 42 (2010)

  • endive
  • red Batavia lettuce
  • fennel
  • grapes
  • green beans

So, after a delicious lunch of toast with fennel-tomato salad with fresh basil & black olives, I set myself to the task of making this week’s plan including as many of the greens as possible.

Menu plan for October 21st – 26th

  • Stir-fried bok-choy, greens bean salad with sesame dressing, noodles & egg [today]
  • Fennel soup with green bean tortilla and eggplant-lentil salad [weekend]
  • Indian potatoes, Indian takeaway leftovers and spicy beet salad [weekend]
  • Eastern beet soup, toemis andijvie (Indonesian stir-fried endive), nasi goreng (fried rice with leek)
  • Veggie burger, sweet ’n sour beets with dill, endive-couscous rolls with goat’s cheese
  • Friday: eating at my mother-in-law’s (so no need to plan anything :)
  • Lunch today: my favourite tomato-fennel salad with fresh basil & olives, with some added lettuce for the occasion (although it’s better without)

Recipes are coming from several of my vegetarian cookbooks and 1 or 2 websites.

Fennel-tomato salad with fresh basil & olives

This may sound weird to you but I’m not really a fan of fennel. Still, this salad with tomato, fresh basil & olives is awesome! And darn easy. Just throw together the following ingredients:

  • some cleaned and chopped up fennel,
  • sweet tomatoes (the original recipe calls for cherry tomatoes but any ripe sweet tomato will do),
  • fresh basil,
  • black olives,
  • ground pepper,
  • and (white) wine vinegar.

You may choose to add some salt, depending on how salty your olives are. You can also sprinkle on a bit of extra virgin olive oil but there’s really no need.

Just a note on the side: eat this salad right away, do not let it sit for too long.

Enjoy!

Awesome fennel-tomato salad with fresh basil & black olives

I’ve submitted this post to Midnight Maniac’s Meatless Mondays!

Meatless Monday button

Homegrown chillies

These gorgeous chillies did not come from our CSA distributor Amelishof, but I harvested them myself — on our balcony! You might remember I swapped a head of endive for a couple of red hot pepper saplings in May. That was a good deal! I throw these buggers in almost any dish, but they keep on coming. I’m thinking of making sambal… :)

And here’s the picture of this week’s CSA loot.

Amelishof organic CSA vegetables week 40, 2010

  • red bell pepper
  • hokkaido pumpkin
  • chicory (curly leaf endive or frisée)
  • red leaf lettuce
  • carrots
  • shallots (yay!)

Menu plan with these (& last week’s) vegetables

  • Courgette omelet with fresh basil, pasta salade with pesto and tomatoes
    [Wednesday] New recipe from ‘Vega Gerechten’ cookbook.
  • Roasted beet salad, cabbage dish with leek & mustard seeds, potato mash
    Have made these recipes from ‘Vega Gerechten’ cookbook before.
  • Chinese take-away [Saturday: read-a-thon]
  • Indian night: Gujarati carrot salad with fresh mint, lime and mustard seeds, basmati rice, Diu corn curry
    Trying out new recipes from World Food Café Global Vegetarian Cooking.
  • Endive-potato mash with blue cheese & cashews
    Easy all-time favourite.
  • Basil spaghetti with sauce of soy cream, mushrooms, leek, sun-dried tomatoes, bell pepper & pinenuts, accompanied by tomato-rocket salad.
    Will just make it up while cooking.
  • And… (drum roll) carrot cake!!! I had it for a treat during the read-a-thon and it was Very Good. The recipe came from a magazine cut-out I had been wanting to try — hope to post it soon!

Carrot cake

I have nothing planned yet for my pie pumpkin. That’s because I want to make something special out of it for the Kookgrrls’ October theme! During the read-a-thon someone mentioned pumpkin pancakes… Yum! And tanabata from In Spring it is the Dawn was eating pumpkin bagels for breakfast.

I did have a really nice Halloween cookies recipe but strangely enough it has disappeared from earth (& cyberspace). Sigh. Maybe one of the other grrls will put up a pumpkin recipe that I can try! :)

Or do you have a nice suggestion for a veggie pumpkin recipe?

Meatless Monday button

When we collected our organic vegetables at the Groenekans distribution point last Friday, we got this lovely field-bouquet.

Colourful organic field-bouquet from Groenekans

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 :)

Amelishof CSA vegetables week 36, 2010

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

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

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! :))

This week’s pile of organic vegetables consists of romaine lettuce, carrots, zucchini, Collina apples, yellow common beans (gele spekbonen) and cilantro.

Amelis'Hof CSA vegetables week 33, 2010

Due to our ‘culinary vacation’ we have been eating out a lot so these lovely but perishable items were added to most of last week’s loot. Now we need to process all of it a.s.a.p.!

Menu plan

  • Carrot soup with ginger, coconut & cilantro, fennel-tomato salad. Apple crumble for dessert.
  • Indonesian night: nasi goreng (fried rice with leftover leek & chili pepper), sambal goreng boontjes tahoe (beans and tofu in spicy coconut sauce), tempeh goreng manis (fermented soy beans fried in sweet soy sauce), atjar ketimoen (pickled cucumber & gherkin), boiled egg, seroendeng and emping. Melon for dessert. [Friday]
  • Lasagne with grilled veggies (mainly courgette, half an eggplant, some fennel, navet, tomato sauce and home-made pesto with crème fraîche & Parmesan. Green salad with fresh herbs. Prosecco with limoncello ice cream for dessert. [weekend]
  • Eastern beet Leftover ginger-carrot soup, osèng-osèng of pointed cabbage & tempeh, rice noodles.
  • Leftover lasagne, stewed zucchini & basil (dish to be decided).
  • Red beet risotto with garden herbs, salad, courgette.

We actually have two bunches of carrots so I’m also thinking about baking a carrot pie!

Now, “what’s that about a culinary vacation,” you may ask? Our summer holiday started last week and since we’re not really going anywhere — except for some single night sleepovers — we decided we could treat ourselves to several nights of dining out!

On the evening of our last workday we started of with Turkish mezze at my favourite restaurant of the moment, Sinni in Apeldoorn. The next day we had a ‘spicy Asian sauces tasting’ with @variomatic before going to a recommendable Indonesian restaurant in Amsterdam: Long Pura, where we thoroughly enjoyed our vegetarian rijsttafel. On Tuesday we had a delicious 4-course wholesome meal in a vegetarian guest-house called Het Volle Leven (Appelscha):

  • Brie with honey on toast as amuse
  • wild mushrooms in a pastry basket with lemon-green bean salad for starters
  • vegetable ‘moussaka’ with spelt and blue berries, garden salad and fries
  • mango meringues for dessert

Next week we’ll be treated to another 4 course surprise menu in Silk Road, a grand restaurant with water view on the IJ, and thanks to the yearly Restaurant Week it’ll only cost 25 euros. Ha! After that our last culinary adventure (as far as we know now) will be a Veldkeuken garden dinner at our CSA veggie provider Amelishof next Saturday. Let’s hope the weather holds up! Huge disappointment: the garden dinner was cancelled because of too few participants! How can that be? :-o

Prize won: outdoor eating set

The picture is of a prize I won this week in a slogan contest: an outdoor eating set. I don’t often participate in this kind of competitions but since I quite liked the plates and bowls I decided to enter. Oops. Only after I had won I realized I had mistakenly assumed that they were made of plastic! It’s all real porcelain and crystal though — not the kind of thing you’d bring on a picnic. LOL Oh well, I shouldn’t look a gift horse in the mouth ;)

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Lately it seems to be dark & rainy when I need to collect our bag of local organic produce on Wednesday afternoons. I don’t mind getting (a little!) wet that much — the Amelis’Hof vegetable garden needs its fair share of water for us to get a nice loot — but I hate how gloomy my pictures turn out!

Luckily the sun broke through shortly after I had returned — just in time to make a picture! Hey, if the weather gets better once I’ve stashed everything neatly away I’m not crazy enough to unpack the fridge again for a make-over ;)

Amelis'Hof CSA vegetables week 31, 2010

  • lettuce
  • sweetheart cabbage
  • red berries
  • fennel
  • zucchinis (at this small size they’re at their best!)
  • basil
  • Tokyo turnips (or navet)

I haven’t planned my menu yet, but a dish I do want to cook is polenta ‘pizza’ with homemade pesto and courgettes. And I’ll probably make some more kinpira of the turnips because it’s a nice and easy bento stash.

Root kinpira made of carrots, French turnips and fennel

Root kinpira made of carrots, French turnips and fennel

Some good news from the Amelisbode, a leaflet accompanying the veggies: they’ve started a blog too! On preceding Mondays the contents of Wednesday’s packet will be ‘virtually’ unveiled. I admit it’ll be less fun checking out our ‘surprise package’, but it provides me with a more relaxing timespan for menu planning!

Okay, I know this post is a bit late, but these were the local organic veggies we ate in the past days. There’ll be a new batch tomorrow!

Amelishof CSA vegetables week 30, 2010

  • Cauliflowers (Indian curry with tofu on Monday)
  • Red berries (snack)
  • Swiss chard (quiche and salad on Friday)
  • Zucchinis  (zucchini soup with fresh mint on Thursday, together with salad and garlic ciabatta)
  • Leek (Monday’s curry and … to be decided)
  • Parsley (multiple use)

I’m sorry that this week’s recipes are both in Dutch!

Zucchini soup with fresh mint

This courgette soup can be eaten hot, lukewarm or cold. I did it all ;)

Swiss chard quiche

This savory swiss chard pie can also be made with (wild) spinach.

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 ;)

Amelishof (CSA) organic vegetables week 29, 2010

  • 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!

Organic tomatoes and basil picked up at Groenekans

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

Tortilla triangles

  1. Preheat oven at 220 degrees Celsius.
  2. Lightly brush flour tortilla’s with olive or other vegetable oil.
  3. Cut into nacho-sized triangles.
  4. 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!

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Has anyone been wondering what happened to my weekly (b)logging of CSA vegetables? I omitted 2 and missed 1 because we #failed to pick up our veggie bag when we were on a short holiday in week 26. Time to catch up!

Amelishof CSA vegetables week 27, 2010

Veggie loot week 27, 2010

  • rocket
  • radishes (French breakfast & icicle)
  • romaine lettuce
  • cucumber
  • sweethearts cabbages
  • field peas

Cukes are always met with a big ‘hooray’ because they taste so good — recalling cucumbers from past times. Strangely enough their organic siblings from the supermarket do not bring the same sensation. That probably has to do with the time and effort invested in the product.

Fresh field peas are great too; I only came to know of them last year thanks to our CSA veggies! (Weeks 30 and 31) They’re completely different from their tinned congeners; tasting a bit like fava beans — not ‘mealy’ like brown beans.

The radishes are the last of the season and the white ones have gotten a bit thickskinned, but nothing a potato peeler can’t take care of ;) They’re obviously related to daikon. We could have used them like that but mostly ate them as a snack or salad anyway.

Other dishes with the greens: pointed cabbage patties (YUM!) and spicy cabbage with foe yong hai (egg foo young) and nasi goreng (fried rice).

Kapucijner peas ready to go

The field peas were stir-fried & stewed shortly with garlic, sundried tomatoes and served with fresh basil & ground pepper. Really nice as a side dish to ricotta cheese filled omelet with tomato and herbs!

Amelishof CSA vegetables week 28, 2010

This week’s vegetables (week 28, 2010)

  • lettuce
  • radicchio
  • fava beans
  • Chinese cabbage
  • tomatoes
  • basil
  • rosemary

Menu planner for the week

  • Broad beans with cheese sauce, served with oven-baked potato, veggie bratwurst and radicchio salad with bell pepper, cranberries & red dressing (mayo, mustard & ketchup). [Friday]
  • Spicy stir-fried Chinese cabbage with cashews & cilantro, rice, emping and salad. [Saturday]
  • Salad of Chinese cabbage with homegrown radish cress, spring onion and orange dressing, served with tomato rice and hazelnut ragout. [Sunday]
  • Ratatouille with couscous and Parmesan cheese, salad. [Tuesday]

On Monday we’ll be eating out :) And on Wednesday… well, the next batch of veggies will arrive!

Do you plan your weekly menu as well?

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The first CSA vegetable bag from summer brings us zomerkoninkjes (‘kings of summer’) a.k.a. strawberries! With lettuce, zucchini eggplant (what was I thinking? ;), bok choi, spring onion and cilantro.

Gnoe goes ExtraVeganza!

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