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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!
- 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).
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!
- 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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Join Beth Fish’s weekend cooking with a food-related post!
I sometimes believe there’s a telepathic csa supervisor somewhere, tuning in to (very) special requests. This afternoon I scouted several stores in search of celery but couldn’t find any. I desperately wish to turn some leftover corn into perkedèl djagoeng (corn fritters) for my next bento you see, and it won’t work without that specific herb! :(
When I went to get our weekly vegetable bag it briefly crossed my mind… but nah, that would be really improbable and too much to hope for. Well. YIPPEE!
Just like that time when I was craving eggplant!
I was also pretty happy to see some more of those scarlet globes, french breakfast and icicle radishes among the veggies for this week.
(Thanks for teaching me their names Judy!) Haven’t they grown since last week? :-o
- celery
- bunch of 3 radish varieties
- eggplant
- endive (frisée)
- red chili pepper
- leek
- lettuce
ETA: The celery was used for corn fritters (dôh), bami goreng (twice), Russian salad and several other dishes. Half of the curled endive went into a potato stew with gorgonzola and almonds (which should have been cashews but we were out of those), the rest became toemis andijvie with bami. The leek was also used for perkedèl djagoeng and bami; the chili pepper dito and stir-fried with last week’s bok choi.
Last Thursday I told you about the comparative test we were supposed to do with the 3 different csa radishes we found in our veggie bag. Well, here’s the result you’ve all been waiting for! ;)
— Drumroll —
3: the ‘ordinary’ round radish
2: the long red one
Number 1: the WHITE radish!!!
The root vegetables were tested by wlfr, Mr Gnoe and myself. Mr Gnoe and I ate them with, and without (sea) salt.
Wlfr did the test by himself (probably salted) and sent us his verdict by e-mail:
Cool, right? As always, his and my verdict were completely opposite… Actually, we all had different tastes concerning the three types!
The plain round one was my favourite; the white came first for Mr Gnoe. So he would have won the (con-)test… if it had been a bet ;)
My number 1 was juicy, sweet and spicy at the same time. The white winner started out with a subtle taste and turned into a sharp lingering taste. “Multiple consecutive sensations,” as Mr Gnoe put it. [sic.] The long red one was well… just pretty pungent and a bit too tough to my taste — although Mr Gnoe disagreed.
Anyway, it was a fun thing to do! :) Hope you’ve enjoyed our experiment a little as well? ;)
This week’s vegetable packet contains 3 kinds of radish and a request for feedback on which we like best. The bundle shown in the picture was actually a little bigger but we gave one piece each to wlfr who loves a test like that.
Yes, that is the same wlfr who made me do the Pepsi test when we were kids, and had me taste Nibbit Cocktail Chips blindfolded to see whether I really liked the red ones best. Anyway, it seemed only fair since I had devoured half his stash of radishes on our hike.
I’ll present our verdict on the radishes later this week!
- pak choi (Chinese cabbage)
- spinach
- red lettuce
- 3 kinds of radish
- spring onion
- red bell pepper
ETA — the spinach turned into an Indonesian meal: toemis bajem & djagoeng (spinach & corn) with telor boemboe Bali and nasi goreng which contained some of last week’s bundle garlic. The bok choi, bell pepper and scallions were stir-fried (added the chili pepper from week 23) in sesame oil, soy sauce and ginger syrup and served with bami goreng, using part of the celery. The radishes became sandwich toppings, healthy snacks and they were indeed submitted to a veggie test. Lettuce & spring onion in salad.
Last Friday’s bento (#64):
Licorice (sugarfree), crushed walnuts for the salad, farm cheese, red berries, radishes, parsley and a rice salad (rice, dried apricots, tomato, sundried tomato, parsley, cucumber, gherkin, capers, peas) with a dressing of honey, wine vinegar, raspberry vinegar, oregano, salt ’n pepper.
I present to you: Thursday 9th of July’s bento (#60).
Upper tier:
- quiche wedge (rocket salad*, potato*, pine nuts, cheese, egg*)
- basil*
- seedless grapes
- red & black currants*
- homegrown bean sprouts*
- radish
- emmental La vache qui rit cheese
- homegrown garden cress*
Lower tier
- beet* salad on romaine leaves* (go to bento #59 for ingredients)
- gherkin
- radish
- dill*
All ingredients marked with ‘*’ were organic. We got some new garden beet in our veggie bag this week. What shall we prepare with them this time? Their leaves, which are almost the same as (Swiss) chard and can be processed like spinach, we already ate in a Italian pasta sauce.
Veggiebag week 28-2009
I decided I would like to be able to look up what came in our weekly Aardvlo bag of organic vegetables. At the end of each year there’s a questionnaire about what you would love to get more often — or what you didn’t like so much. A question that’s easier to answer when you can remember what you got! :-o
So, week 28 of 2009 brought us: a whole bag of basil (we made some fresh pesto sauce and used that on bruschettas, in a salad dressing and for a pasta salad), a head of lettuce, leeks (we had some oven steamed with cheese; there’s one stalk left which we will probable eat with nasi goreng), tomatoes, red beet with leaves, red and black berries.
Are you all really jealous now? ;)