Tag Archives: cauliflower

In my veg box this week – brassicas, brassicas, brassicas!

22 Oct

If the colder weather wasn’t enough of a sign that autumn is here, the sudden abundance of brassicas should be enough to convince you. Vegans are recommended to eat green leafy vegetables every day, because they’re a great source of both iron and calcium. Having three different brassicas in one veg box looks pretty extreme, but we should be eating that much in a week anyway. What am I going to do with them? Let’s see…

Cauliflower
It’s quite a small one, it will only feed the two of us for one meal. We’ll save the green outer leaves and feed them to our pet lizards and snails. I think I’ll fry the florets with Indian spices and serve then with dal and rice.

Broccoli
I don’t know yet what I’ll be doing with this broccoli, but last time I volunteered for FoodCycle we made some fab green soup, using onions, potatoes, stock, tonnes of broccoli, and some kale (you can see a photo on Twitter). It was way more delicious than I expected, so fresh and light but satisfying at the same time.

Cabbage
It’s been a few months at least since I last had cabbage. A lot of people don’t like it, but as long as you don’t overcook it it’s lovely and so versatile. I think we’ll have some of it with bangers and mash and gravy (it is October, after all), and the rest will go in a spicy stir fry.

Also received this week: a leek, potatoes, carrots, onions, mushrooms, bananas, apples, oranges, even more plums.

“In my veg box this week…” is not intended as a product review, simply a description of some of the fruit and vegetables that are in season and what I like to do with them. I pay full price for my vegetable box and have no affiliation with the company that delivers them or any of their suppliers.

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In my veg box this week – cauliflower, plums

4 Oct

 

It has been a long summer, the warm weather has just about managed to last into October. Autumn is quite late coming this year, but the signs are there. I may not yet be hunkering down in a big jumper eating stew and dumplings, but the evenings are getting darker and summer cropping plants are slowing down. During the transition between the two seasons I don’t know what to expect in my veg box. Will it be the last of the summer beans, aubergines, and tomatoes, or will it be the first of the autumn squash and cabbages? This week I’ll look at one of each.

This week we have:

Plums
Plums last into autumn longer than any other stoned fruit. They ripen more slowly, which means they last a lot longer in the fruit bowl, and don’t do that annoying thing of looking fine one minute then mouldy the next. On top of this, they’re incredibly fragrant, lending themselves well to jams, cakes, and crumble.

Cauliflower
Poor cauliflower. It has such a poor reputation. Of course it does, people have been boiling it to death and smothering it with bland white sauce for years! With a bit more love and affection you can use its natural creaminess to your advantage without killing the flavour or destroying all of the nutrients. Make vegan ricotta by mashing cooked cauliflower with tofu, nooch and salt. Mix roasted cauliflower with pesto pasta to make it creamy without  being heavy or greasy. Or blend roasted cauliflower with stock and herbs to make a luxurious but healthy soup.

Also received this week: potatoes, onions, carrots, mushrooms, kale, leek, corn on the cob, oranges, apples, grapes.

“In my veg box this week…” is not intended as a product review, simply a description of some of the fruit and vegetables that are in season and what I like to do with them. I pay full price for my vegetable box and have no affiliation with the company that delivers them or any of their suppliers.

 

In my veg box this week – cauliflower, parsnips, jerusalem artichokes

15 Jan

This week we have:

Cauliflower
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.

Parsnips
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.

Jerusalem artichokes
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.

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