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highlyeccentricMy box was delivered while I was out today. Fortunately the entry door was open, and it was left inside. Unfortunately it contained over-ripe tomatoes that had asploded along the way, so all but one of them had to be discarded, and everything else needed tomato-ness washed off it.
Last box was exactly four weeks ago, and guess what? I STILL hadn't used up everything from it!
- About eight flat white peaches
- four bananas
- two lemons
- a probably-rockmelon
- Five tomatoes
- a bunch of small radishes
- three ... green onions? the long green ones but with a bulb at the end
- a lot of potatoes
- a PRODIGOUS amount of carrots
- five or six stalks of swiss chard (ooh, swiss chard! Never actually cooked with it before)
- another cucumber
- a lettuce of some sort
Plus i had left from box 3 still some apples, and some potatoes.
What Box 4 made:
> Chard and sage pasta (not great)
> A miscellaneous salad with goats cheese and balsamic
> spiced potatoes with beans (which accompanied a palak paneer that involved no veggie box ingredients)
> Roasted potatoes and radishes based on this recipe. They became a potato and chicken salad with Tzatziki
> Potato, chard, and bacon gratin, which was the correct use of chard, but disappointing as a gratin. Never made one before: it ended up with the potatoes not fully cooked through, and too liquid. (Based on this recipe, but in future I will be following my mother's non-recipe for potato bake instead). This was eaten in many leftovers, often with merguez sausages.
>Pizza with fennel, sweet onions, mushrooms, chard and bacon (the chard and bacon was left over from the preparation of the gratin)
> My standby roast tomato pasta. After I got back from Grindlewald, leftovers of the sauce got a can of tomatoes added them, and a dose of chili, and became chili tomato pasta sauce.
> Carrot cake, based on this recipe because I couldn't find the one I was using early in lockdown.
> More stock (I gave some to J, as I had mountains of it. And I have mountains more, again)
> Fennel pilaf with halloumi
> Wombok salad with sweet onions and mushrooms
> Sauteed apples in brown sugar, which became both apple pancakes and an apple turnover type thing (Based on Smitten kitchen's any fruit galette).
Other things made, with no veg box content: chocolate marshmallow sauce (twice); the aforementioned palak paneer; mushroom pasta with tiny tomatoes, basil, and goats cheese; pancakes with apricots; a breakfast fry up; the salmon bowl thing i ate a lot in Japan; a chicken stir fry with wombok.
Left over, I still had: four or five carrots, some potatoes, one wrinkly apple, two lemons
Meanwhile, what was in order 2, box 1:
- About five tomatoes, of which only one had enough structural integrity to be held in my hand and subsequently added to curry sauce
- Two fennel, one huge and one tiny
- two zucchini
- another prodigious amount of carrots
- three bulbs of dried garlic
- a baggie of potatoes
- a generous handful of green beans
- a purpleish letuce
- two green capsicum
- two more lemons
- quite a lot of plums
- another probably-rockmelon
I have already been cooking: made spiced potatoes and carrots for tonight's dinner / tomorrow's lunch, along with a curry that got the one sad tomato in it. I'm having J to lunch on Saturday, so I pre-made spiced carrots and fennel for a salad, and then in a fit of enthusiasm (how do impress girl? Garlic. Garlic good) set out to make toum. My food processor seems too big for this job: I had to add about 2.5 times as much garlic as recommended, and still couldn't get it to a creamy paste. Couldn't get it to paste at all without more liquid than the recipe suggests, and then it ended up too runny. I set some aside, and with the rest blended in mint (blended well) and cucumber (chunky) to make a sort of tzatziki inspired relish. It's still got Quite A Bite too it, but I think it will work as a thin salad dressing, and perhaps with poppadoms (certainly it would work to top a curry).
Last box was exactly four weeks ago, and guess what? I STILL hadn't used up everything from it!
- About eight flat white peaches
- four bananas
- two lemons
- a probably-rockmelon
- Five tomatoes
- a bunch of small radishes
- three ... green onions? the long green ones but with a bulb at the end
- a lot of potatoes
- a PRODIGOUS amount of carrots
- five or six stalks of swiss chard (ooh, swiss chard! Never actually cooked with it before)
- another cucumber
- a lettuce of some sort
Plus i had left from box 3 still some apples, and some potatoes.
What Box 4 made:
> Chard and sage pasta (not great)
> A miscellaneous salad with goats cheese and balsamic
> spiced potatoes with beans (which accompanied a palak paneer that involved no veggie box ingredients)
> Roasted potatoes and radishes based on this recipe. They became a potato and chicken salad with Tzatziki
> Potato, chard, and bacon gratin, which was the correct use of chard, but disappointing as a gratin. Never made one before: it ended up with the potatoes not fully cooked through, and too liquid. (Based on this recipe, but in future I will be following my mother's non-recipe for potato bake instead). This was eaten in many leftovers, often with merguez sausages.
>Pizza with fennel, sweet onions, mushrooms, chard and bacon (the chard and bacon was left over from the preparation of the gratin)
> My standby roast tomato pasta. After I got back from Grindlewald, leftovers of the sauce got a can of tomatoes added them, and a dose of chili, and became chili tomato pasta sauce.
> Carrot cake, based on this recipe because I couldn't find the one I was using early in lockdown.
> More stock (I gave some to J, as I had mountains of it. And I have mountains more, again)
> Fennel pilaf with halloumi
> Wombok salad with sweet onions and mushrooms
> Sauteed apples in brown sugar, which became both apple pancakes and an apple turnover type thing (Based on Smitten kitchen's any fruit galette).
Other things made, with no veg box content: chocolate marshmallow sauce (twice); the aforementioned palak paneer; mushroom pasta with tiny tomatoes, basil, and goats cheese; pancakes with apricots; a breakfast fry up; the salmon bowl thing i ate a lot in Japan; a chicken stir fry with wombok.
Left over, I still had: four or five carrots, some potatoes, one wrinkly apple, two lemons
Meanwhile, what was in order 2, box 1:
- About five tomatoes, of which only one had enough structural integrity to be held in my hand and subsequently added to curry sauce
- Two fennel, one huge and one tiny
- two zucchini
- another prodigious amount of carrots
- three bulbs of dried garlic
- a baggie of potatoes
- a generous handful of green beans
- a purpleish letuce
- two green capsicum
- two more lemons
- quite a lot of plums
- another probably-rockmelon
I have already been cooking: made spiced potatoes and carrots for tonight's dinner / tomorrow's lunch, along with a curry that got the one sad tomato in it. I'm having J to lunch on Saturday, so I pre-made spiced carrots and fennel for a salad, and then in a fit of enthusiasm (how do impress girl? Garlic. Garlic good) set out to make toum. My food processor seems too big for this job: I had to add about 2.5 times as much garlic as recommended, and still couldn't get it to a creamy paste. Couldn't get it to paste at all without more liquid than the recipe suggests, and then it ended up too runny. I set some aside, and with the rest blended in mint (blended well) and cucumber (chunky) to make a sort of tzatziki inspired relish. It's still got Quite A Bite too it, but I think it will work as a thin salad dressing, and perhaps with poppadoms (certainly it would work to top a curry).
no subject
Date: 2020-08-13 10:30 pm (UTC)no subject
Date: 2020-08-16 06:14 pm (UTC)