This week we have:
It’s not particularly popular as it’s kind of bland, but that’s why I like it. Its delicate flavour, combined with its high surface area, means that it is brilliant for picking up other flavours. It’s begging to be in a curry! My favourite is aloo gobi – potatoes and cauliflower fried with spices including cumin, chilli, ginger, fenugreek, and tumeric.
I heard once that parsnips are sweeter after a frost, so I now always freeze my parsnips before I eat them. I don’t know if it makes much of a difference to the flavour, but they freeze well and it’s really convenient. I tend to get a lot of parsnips in the winter, but if I freeze them I can eat them all year round. As soon as I get them I peel them, chop them, and then put them straight in the freezer. They can be roasted from frozen, or added to soup, stew, or curry.
When Mr Veg and I were first dating he used to grow these on his allotment, and one of the first times I went round his house he fed me mashed artichokes. They were really lovely – sweet, nutty and fragrant. Unfortunately, not long after dinner I developed a bit of a wind problem, and I’ve been banned from eating them ever since. I’m not 100% convinced that they were the cause, but as artichokes have a bit of a bad reputation my husband isn’t too keen on feeding them to me ever again. Luckily, he’s going away for a couple of days so I can try them again and find out for certain whether I can eat them or not without offending him. They were beautiful mashed, I think I might try them roasted this time. Wish me luck!
Also received this week: apples, two kinds of oranges, bananas, potatoes, carrots, onions, mushrooms, kale.