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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
At this moment I have a backlog of 4 bentos to post. It may not be wise to tick them off in chronological order but I’m going to anyway! Pigheaded Gnoe. ;)
Starting of with March 23rd’s First Spring Friday Bento!
Below you see the salad tier: next to a bird’s nest of small Batavian lettuce leaves, gherkin, alfalfa sprouts, caper berry ‘eggs’ and dried cranberries for colour, there’s some more of the South-West American quinoa salad with avocado, bell pepper & sweet potato on a bed of aragula and topped with fresh cilantro. You may remember that from my Spring eQuinox Bento?
Middle tier: half a kiwi fruit, leftovers from a lentil dish with Mediterranean veggies, braised rutabaga (koolraap), smoked tofu, and simmered kabocha pumpkin from my freezer stash.
On Fridays one can be somewhat indulgent so the top tier is my ‘snack box‘, containing a cute flower cup with dry roasted almonds, salted sunflower seeds and a small piece of vegan ‘milk’ chocolate with hazelnut. Next to that two tiny plum tomato skewers with a basil leaf and pickled onion. A sauce fishy is filled with tomato-tahini dressing for my “bird’s nest salad” and lying in a cup of pepitas meant to top the quinoa. I plan on posting the dressing recipe sometime in a sequel of the Taste of Tahini Hop!
Finally there’s gingerbread with soy butter and agave syrup on the side, plus a (vitamin) C-BOMB: freshly squeezed orange, blood orange, pink grapefruit and lemon.
Even though I had this lunch almost a month ago, the recollection makes my mouth water!
Now are you curious to see my O-Hanami Bento?
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Join Beth Fish’s Weekend Cooking with a food-related post!
Yesterday was Spring Equinox ánd I was going on a hike with my brother, so I couldn’t let the chance pass to make a celebratory bento. Especially since I wanted to do something with quinoa for week 11 in the Vegweb Cooking Challenge 2012.
What I didn’t consider was that I really didn’t have much time to cook… So I just got to make the salad and ended up with a not-so-spectacular, half-a-bento to share with @variomatic. Still, it may not look very festive — we were quite happy with it. And I’m learning to be less of a perfectionist. :)
South-West American quinoa salad with avocado, sweet potato, orange bell pepper, red onion, cilantro and a lime dressing on a bed of red Batavian lettuce and rocket. Pepitas for topping hiding under two ‘sour key’ candies (zure sleutels). Rosemary crackers on the side.
Although we enjoyed the salad during our break, I was a little disappointed by it: it tasted a bit dull even though I had added African Peper Mix to spice it up. It was okay, just nothing special — and I like my foods to be exactly that! ;P
I have some other interesting quinoa salad recipes up my sleeve, so let’s wait what those shall bring.
Today was definitely a feast of new beginnings. It marked my brother’s AMAZING accomplishment of loosing 50 kilos in 14 months. It was the first time in about 7 months that we took up another stage in our Groene Hartpad hiking project. And I hadn’t made a bento in two weeks. ;) YAY for spring! :)
Shunbun No Hi
I don’t think people in Japan are feeling very celebratory after the disasters that struck the country this month (earthquakes, tsunami and serious trouble with the Fukushima nuclear power plants), but yesterday was a national holiday in honor of spring equinox, called Shunbun No Hi. It is a moment to reflect on our relation with nature, which seems only natural in light of the current events.
Stemming from Buddhist tradition, it is also a time to visit the resting places of ancestors, cleaning their graves and offering ohagi, sweet rice balls covered with red bean paste — it’s believed spirits prefer round food. :)
So when my plans got canceled yesterday morning while it was such wonderful weather, I picked up the Spring Equinox Bento I had quickly made the night before, packed my bag and put on my hiking boots. Destination? My father’s family grave. I hadn’t been there in a while so it felt really good to tidy up (yes, even scrub) and leave some spring flowers — in my country we usually don’t offer food to the gods or deceased. ;) And there was even someone there to greet me..! #MurakamiMoment
Afterwards I had planned to take a long hike but there wasn’t much time left, so instead I went in search of a small lake nearby to wait for Mr Gnoe. Together we went to the North Sea shore for a walk on the beach and to see the sun set. The sea is my mother’s resting place (sort of), so I had the most perfect day contemplating both nature & my ancestors. What a great way to start springtime! :)) But of course my thoughts went out to the people of Japan too.
Quick Spring Equinox Bento (#136)
As you can see there isn’t anything resembling a ball in my Monday bento, although there is some circular movement going on. ;) The only real round food I had were cherry tomatoes, but they had to make room for their tiny plum tomato siblings because these are smaller.
The main aspect of this lunch is my sunny tofu scramble in a night-blue cup symbolizing equinox: the day being exactly as long as night. It was my second time making tofu scramble and I ‘adventurously’ added some cumin and veggie BBQ sauce that was given away for free at the Asian store (nearing its expiration date). Nice.
- Mixed salad with La Dolce Vegan!’s Sesame Miso Vinaigrette
- Switchback cut banana
- The last bit of creamy Roasted Red Pepper Hummus (recipe also from La Dolce Vegan!)
- Italian scrocchi crackers
- Grilled vegetables: zucchini & green bell pepper
- Dried cranberries & apricot (sliced)
- Cauliflower fox, oak-leaf lettuce & garden cress
On the side I also brought an apple, vegan sammy and a bottle of water.
Meet bento #95, my Lente Bento! Lente is Dutch for springtime.
So, does it look like a Spring Bento to you?
Mr Gnoe and I shared this snack box yesterday on our hike in the Amsterdamse Waterleidingduinen (dune area near Amsterdam designated for water winning). I couldn’t see the North Sea, but I did hear & smell it! :)
Contents of the top tier: cinnamon bunny biscuits (with a white chocolate layer) in an alfalfa ‘hay’ nest with capers and chives ‘grass’ in front of some SPRING onion crackers. The cookies came from elm@’s surprise packet! The alfalfa sprouts stand for seedlings and the onion biscuits depict early spring sun and blossom at the same time :) Added is a cup of homemade blue cheese dressing. And… in Holland springtime is heralded by tulips, hence the apricot & basil tulips on the right :)
Bottom tier: blossom onigiri with avocado-wasabi filling (soy fishie hiding). The yellow sushi rice was coloured with saffron. The other flower is supposed to be pink(ish) but the beetroot didn’t dye as well as I thought it would. Next time I’ll check out some instructibles first ;) The garden cress (more young plant life), parsley and edamame are chosen for their bright green colour; the beans sprinkled with some FairTrade African Peper spices. And next to it you find a usagi RINGO (うさぎりんご) a.k.a. apple rabbit. ‘Ringo’ in capitals because it is the name of our cute tomcat :)
On the side we brought some Shincha (first flush sencha) tea in my cute new thermos. Remember what freshly cut grass smells like? Shincha tastes like that!
I’m submitting this bento in the 2010 Spring Contest on Justbento (ending today) and hapa bento’s April B.O.M.B. Challenge which is all about bunnies (open until April 10th). Usagi are true springtime animals and we had hoped to see some live ones on our hike yesterday — but we didn’t. No matter, because we saw lots of deer! 50 at least..! (Mr Gnoe says a hundred but I think he’s exaggerating ;)
Niet alleen de clematis staat prachtig in bloei, we zijn ook erg gelukkig met onze lupine!
Nooit geweten dat één plant verschillend gekleurde bloemen kan hebben. Marvelous :)