Tag Archives: summer

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.

 

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

24 Jul

This week we have:

Beetroot
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 😉

Apricots
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 – stripy courgettes, lettuce, whitecurrants

16 Jul

It’s been a couple of months since I’ve written this series, and so much has changed. The endless brassicas and roots are being replaced by salads and fruiting veg. Over winter and spring the fruit in particular got very repetitive, often the same three things week after week, and now we’re getting soft fruits and berries. It’s so exciting! This week we have:

Stripy courgettes
I absolutely love courgettes, they’re one of the things I really look forward to coming into season. I’m even looking forward to my own courgette plants going bonkers and producing them faster than we can eat them, as long as the weather holds out and we don’t get any more pigeon attacks. I’ve got lots of old favourite ways of cooking them, from including them in scrambled tofu or pasta dishes, to preserving them with wine and oil. I’m also really looking forward to trying some new recipes, in particular I’d love to try making courgette cake or muffins. Luckily I can tell the veg box company to stop bringing certain items, so as soon as my own plants start producing more I can switch off the courgette delivery.

Lettuce
I have to admit I am getting a little bit bored with lettuce. We’ve had exactly the same sort of lettuce almost every week for the past couple of months now. It’s lovely and crisp and fresh, and it goes with pretty much anything, but the flavour is not particularly exciting and there’s not many different things you can do with it. Any unusual ideas would certainly be welcome!

Whitecurrants
I don’t think I’ve had these before. They taste very similar to redcurrants, they might be a little bit more tart but that could just be because they’re not fully ripe yet. I could cook these for a dessert, but they’re just as lovely on their own. What I particularly love is their translucency, there’s something about being able to see the seeds that reminds me of eggs or frogspawn – is it weird that I find that appealing?

Also received this week: kale, broccoli, cucumber, carrots, new potatoes, mushrooms, oranges, a lemon, apricots.

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