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CSA Recap: Week 3
I was out of town last week, so I deferred my third box to this week. Grocery shopping is a favourite hobby of mine (not ashamed), but I was happy to see the return of an abundance of local & organic veggies.
My first thoughts when I opened the box were: “Green!!” and “Purple!!” Followed shortly by, “What the heck is that thing in the top left corner?!”
Week 3 Haul:
Item Breakdown:
Based on weight, this week I got more value for my money. Though it should be noted that there were quite a few heavier items (I’m looking at you, bowling ball-sized head of cabbage…). I’m excited about the abundance of kale & romaine – my supply was getting low, so I’m happy it’s now replenished! And a quick note about that weird looking thing that resembles broccoli…. Apparently it’s a broccoflower? Does it taste like broccoli/cauliflower? I’m open to suggestions for how to cook it.
Update: I’ve now been told that this broccoli thing is apparently romanesco? Now I know!! … But I still have no idea what to do with it!
Last Week’s Dishes:
Apparently I’m rather poor at following through on goals as I only make one of the intended recipes from my last CSA box recap. I made the beet braised lentils from Feasting at Home which were just as good as I remember. Some dishes that I did end up making were:
The Vegan 8’sClassic Noodle Soup. This dish was an AWESOME place to use up a lot of the potatoes & carrots that were lurking in the back of my cupboard and fridge. It was super easy to make and was really tasty as well!
Another notable dish I made was a spin off Angela’sBuckwheat Tabbouleh. I incorporated a few more vegetables than are listed in the recipe, but the basic premise was the same: it involved a lot of parsley! It was perfect timing because the large bunch that I got was almost just past it’s prime. For the dressing, I did a mix of tahini, red wine vinegar, lemon juice, salt, and pepper.
Recipe Plans:
I’m happy to say that I’ve already managed to make a dent in my massive pile of parsnips! I used Allison’s recipe for Roasted Garlic, Parsnip & White Bean Soup and it was divine! You can never go wrong with roasted garlic, and the combination of it with rosemary and the roasted veggies was superb. I topped the soup with some sautéed mushrooms and toasted walnuts & sunflower seeds.
I’ve had my eye on Ali’sV&GF Carrot Cake for a while, and I feel as though the large bag of carrots would be put to great use in that recipe.
I’m thinking the apples would be delicious in The Simple Veganista’sApple Harvest Quinoa Salad. That Sweet Tahini Dressing looks like it would compliment all the different flavours perfectly!
I’m sure the red cabbage is going to be the bane of my existence for the next two weeks. No matter how much you think you use in a recipe, it never seems to decrease in volume!
And of course, I still need to figure out what on earth to do with this so called broccoflower romanesco!
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