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The first two weeks of summer brought some really nice greens to our dinner table. Introducing a new feature on Graasland as well! But you gotta read on a little for that. ;)
Organic CSA vegetables week 26, 2011
Here’s what we found in our CSA box the previous week.
- Leek
- Spinach
- Radicchio
- Gooseberries
- Celery
- Chinese cabbage (napa, michihli)
It may seem a bit meagre but there’s something missing from the picture! Half a head of Chinese cabbage and a whole head of red Batavian lettuce. We picked up the veggies on our way to my aunt’s and since our fridge was still rather full we decided to leave some of the loot with her.
Organic CSA vegetables week 27, 2011
Now more importantly: this weeks veggies…
- Broad beans!!! Love ‘em!
- Tomatoes
- Field peas
- Basil
- Iceberg lettuce
- Pak choi (bok choy)
- Savory (bonenkruid)
I hope I won’t bore you by sharing another menu plan?
Menu plan July 7-12 2011
Due to our schedule there’s a lot of ‘easy food’ on the menu this week.
- Vegan Spaghetti Bolognese [Wednesday]
- White bean & tomato soup (freezer stash), baguette, green salad with scapes, radicchio and pinenuts [Thursday]
- In between hike and going to the vets: Indian lentil soup (dahl, freezer stash), homemade pizza, cabbage & carrot salad (recipe below) [Friday]
- Broad bean soup, rosemary focaccia from Broodnodig, leftover mashed carrot salad, radicchio salad [Saturday]
- After a day of hiking: vegan ‘shoarma’ (Vivera roerbakreepjes) with pita bread, garlic sauce and leftover carrot-cabbage salad [Sunday]
- Field peas with veggies Provençale (adapting recipe for fresh peas), baguette, salad
- Stir-fry of pak choi, leek, mushrooms and tofu with rice
New feature!
Cabbage contours by Jacqueline Tinney
Many people don’t know what to do with cabbage. That’s a pity because it’s such a healthy vegetable; loaded with vitamins A & C, potassium, calcium, phosphor. It is also thought to be anti-carcinogenic! And if you’re a CSA participant like us you’ll often find it in your box. :)
So. I decided to share some cabbage recipes I like as a special feature on Graasland! Starting of with this week’s side dish of cabbage & carrot salad. Other recipes you can expect in the future are ‘Cabbage with Coconut’ and Indonesian ‘Sambal Goreng Cabbage’.
Easy cabbage-carrot salad
This is a veganised version of Eethuis Iris’ recipe from Zonnig zomers tafelen (p.20).
Cabbage-carrot salad & orange juice
Ingredients
Serves 4.
- 350 g pointed cabbage (I used a mix of pointed and Chinese cabbage; you could also take ordinary white)
- 100 g carrot, cleaned
- 3 tbs veganaise
- 0.5 dl fresh orange juice
- pinch of curry powder
- salt & pepper
- 2 tbs of roasted sunflower seeds
- chopped parsley (optional: it’s not in the original recipe but I added it for colour)
Preparation
- Clean cabbage and cut out the hard core.
- Shred the cabbage very finely.
- Grate the carrot — or pulse a few times in your kitchen machine.
- Make a sauce of veganaise, orange juice, curry, salt and pepper.
- Mix vegetables and dressing, top with sunflower seeds and parsley.
On the contrary of what you may expect, the cabbage in this recipe is not overwhelming. I will make this salad again, maybe tweaking it here and there looking for an even better version: like adding a dash of lemon juice and possible some sweetener like agave syrup or golden raisins.
Do you have any favourite cabbage recipes to share? I’d love to hear them!
Join Beth Fish’s Weekend Cooking with a food related post!
Recipe submitted to the July Whip Up Something New! Challenge hosted on Joyfully Retired
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!
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).
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!
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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Join Beth Fish’s weekend cooking with a food-related post!
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