Tag Archives: Beetroot

In my veg box this week – beetroot, lemon, apricots

24 Jul

This week we have:

I mistook the leaves for chard at first, until I saw what they were attached to. Beets and chard are closely related, and you can use the leaves as a green. A while ago I made beet-leaf soup, not knowing what it would look or taste like. It came out vibrant purple and delicious, if I hadn’t known what it was made of I think I would have guessed it was a mixture of beetroot and spinach. I think this time I’m going to use the leaves in a creamy pasta, the smaller roots raw in a salad, and the larger roots roasted.

A lemon
I always have a bottle of lemon juice in the fridge, so it’s always there if I need a splash for a recipe. Whenever I get an actual real lemon in the veg box I feel like I need to use them for something more special, something you need a whole lemon for. I’m either going to put it towards a lemon drizzle cake, or buy some gin or coronas. I wouldn’t want it to go to waste now would I 😉

One of the best things about summer is the soft fruits like apricots. They taste like flowers and sunshine. Some people moan about soft fruits taking ages to ripen and then all going soft at once, but I quite enjoy that – to me having to eat all my fruit in one day before they spill juice everywhere is all part of the fun of summer.

Also received this week: bananas, more whitecurrants, a big green pepper, a cucumber, spinach, carrots, potatoes, mushrooms, onions.


In my veg box this week – kiwi, beetroot, squash

8 Jan


I’ve mentioned in previous posts that I get a weekly organic fruit and vegetable delivery. It started a couple of years ago, when our local greengrocers closed down and the variety of fruit and vegetables we were eating very quickly went down. Getting it delivered is a really easy way to get a variety of seasonal veggies and support local businesses. As it’s something I really enjoy I’ve decided to regularly share what I get and what I’m going to do with it.

This week we have:

It sounds weird if you’ve never tried it, but I eat kiwis whole, skin and all. It does freak people out a little when they see my do it. The fuzzy texture takes a little getting used to, but as with most fruit there is more fibre and other nutrients in the skin, so it’s really good for you. Try slicing a whole kiwi thinly and I’m sure you’ll agree there’s no need to peel it.

A massive beetroot
It’s so big I mistook it for a swede at first. You can eat smaller beets raw, but when they get larger they tend to be a little too woody and need cooking. I find the easiest way to cook beetroot is to bake them. Simply scrub them (don’t bother peeling, it’s too much effort and completely unneccessary), cut into wedges, wrap in greaseproof paper with a splash of balsamic vinegar and any other seasonings you like, then bake for 30 minutes or so at 200°C. I’ve got a great recipe for chocolate beetroot cake from my mum, but I’ll share this another day.

I love squash so much it’s always a joy to see them in my veg box. I have no idea what type of squash these are, if anyone can identify them from the photo below I’d be really interested to find out. I haven’t decided what to do with these yet, but I’ve got tonnes of ideas. I particularly love roasted squash tossed with sage, chilli, pasta, and pumpkin seeds, maybe with a bit of greens thrown in. I’m also considering a recipe for squash, black bean and chestnut burgers from Lukas Volger’s “Veggie Burgers Every Which Way” (one of my favourite Christmas presents).


Also received this week: potatoes, onions, carrots, mushrooms, cabbage, leeks, oranges, apples, bananas.

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