It is quite some time since I have been so pleased to see the organic vegetable box delivery; my fridge has gone down to NO vegetables of any description. I still have a bowl of potato salad and a serving of macaroni cheese.
The contents were potatoes, carrots (lots), 4 white turnips, broad beans, cabbage, broccoli, courgette, 2 lettuce and 4 tomatoes; the fruit was 4 apples and 4 bananas.
I think I may have got the wrong fruit bag as there was a label on the string saying “apples and bananas only. £2.5o”, whereas I pay £3 for the fruit and usually get oranges, fewer apples and fewer bananas. However, I shall sort this out with them later.
They always enclose a newsletter telling of the work at the farm and often giving a recipe. The recipe this time is for Cabbage with Potatoes, Cheddar and Feta Cheese. It looks good and I think I shall give it a try. If I like it I shall post the recipe on my recipe blog.
Showing posts with label vegetable box. Show all posts
Showing posts with label vegetable box. Show all posts
Tuesday, 29 July 2008
Tuesday, 11 March 2008
Veg Box Man
I was up at the back of 8 o'clock this morning, showered, hair brushed into its style, teeth cleaned and dressed.
Apart from my jumper.
The reason for this is that nearly all my jumpers have polo necks, so I make a complete mess of my hair if I pull the jumper on while the hair is still wet.
The door bell went at 8.25.
So I answered the entryphone and let the man in, meanwhile dragging the jumper on any old way. Managed to get it on before he reached the flat door.
And neither the bedroom nor living room curtains had been opened.
I felt like something of a slut!
This is in spite of the fact that he rarely gets here before 9.30.
Anyway the nice man had brought my organic veg box with potatoes, carrots, onions, a lovely turnip (swede), 2 leeks plus purple sprouting broccoli and spring cabbage. The fruit was 2 oranges, 2 apples, 2 pears and a kiwi fruit. And of course, half a dozen eggs.
Apart from the early rush, I am having a quiet day today.
Apart from my jumper.
The reason for this is that nearly all my jumpers have polo necks, so I make a complete mess of my hair if I pull the jumper on while the hair is still wet.
The door bell went at 8.25.
So I answered the entryphone and let the man in, meanwhile dragging the jumper on any old way. Managed to get it on before he reached the flat door.
And neither the bedroom nor living room curtains had been opened.
I felt like something of a slut!
This is in spite of the fact that he rarely gets here before 9.30.
Anyway the nice man had brought my organic veg box with potatoes, carrots, onions, a lovely turnip (swede), 2 leeks plus purple sprouting broccoli and spring cabbage. The fruit was 2 oranges, 2 apples, 2 pears and a kiwi fruit. And of course, half a dozen eggs.
Apart from the early rush, I am having a quiet day today.
Tuesday, 23 October 2007
OrganicVegetable Box
Today, as well as the usual potatoes, carrots and onions, I got a pumpkin, a celeriac, a turnip (swede or yellow turnip), 4 or 5 beetroot and 2 leeks. I have never had celeriac before, but reading it up it looks quite easy to deal with, possibly in soup or mashed with potatoes and garlic. The leeks are good in casseroles or soups. I love beetroot; in the fruit bag I got 2 oranges, 2 pears and 5 apples; and of course there was a box of 6 eggs.
I think this is really good value for money at £10 for the vegetables, £3 for the fruit and £1.30 for the eggs.
As well as being good value, I find it very interesting eating vegetables in season, and watching the differences as the seasons change. I think I was rather unadventurous when I shopped in the supermarkets, and tended to choose the same things whatever the time of year, and now I am meeting new things.
The farm usually sends an appropriate recipe. I don’t make cakes now, but this sounds delicious and rather like a carrot cake.
300g self raising flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g sultanas
½ tsp salt
4 eggs, beaten
200g butter, melted
zest of 1 orange
1 Tbsp orange juice
500g (peeled weight) pumpkin, grated
Topping
200g soft cheese
85g butter, softened
100g icing sugar, sifted
zest of 1 orange and juice of half.
Heat the oven to 180 degree, butter and line a 30 x 20 m baking tray with lined parchment
Put the flour, sugar, spice, bicarb of soda, sultanas and salt in a large bowl and stir to combine
Beat the eggs into the melted butter, stir in the orange zest and juice and then mix with the dry ingredients, stir in the pumpkin, pour the mix into the baking tray and bake for 30 minutes, or until golden and springy to the touch.
For the topping, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge.
When the cake is done, cool for 5 minutes then turn onto a cooling rack, prick all over with a skewer and drizzle with the rest of the orange juice while still warm, leave to cool completely.
Give the topping a quick beat to loosen, then using a palette knife, spread over the top of the cake. The cake will keep up to 3 days in the fridge.
I think this is really good value for money at £10 for the vegetables, £3 for the fruit and £1.30 for the eggs.
As well as being good value, I find it very interesting eating vegetables in season, and watching the differences as the seasons change. I think I was rather unadventurous when I shopped in the supermarkets, and tended to choose the same things whatever the time of year, and now I am meeting new things.
The farm usually sends an appropriate recipe. I don’t make cakes now, but this sounds delicious and rather like a carrot cake.
300g self raising flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g sultanas
½ tsp salt
4 eggs, beaten
200g butter, melted
zest of 1 orange
1 Tbsp orange juice
500g (peeled weight) pumpkin, grated
Topping
200g soft cheese
85g butter, softened
100g icing sugar, sifted
zest of 1 orange and juice of half.
Heat the oven to 180 degree, butter and line a 30 x 20 m baking tray with lined parchment
Put the flour, sugar, spice, bicarb of soda, sultanas and salt in a large bowl and stir to combine
Beat the eggs into the melted butter, stir in the orange zest and juice and then mix with the dry ingredients, stir in the pumpkin, pour the mix into the baking tray and bake for 30 minutes, or until golden and springy to the touch.
For the topping, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge.
When the cake is done, cool for 5 minutes then turn onto a cooling rack, prick all over with a skewer and drizzle with the rest of the orange juice while still warm, leave to cool completely.
Give the topping a quick beat to loosen, then using a palette knife, spread over the top of the cake. The cake will keep up to 3 days in the fridge.
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