What’s In Your Veggie Box (Week 37A)

Vegetables this week include: silverbeet, potatoes, lettuce, cauliflower, leeks, snow peas (on Friday) and asparagus (on Tuesday) for small and medium boxes, plus in the large box micro herbs, mixed gourmet mushies and turnips. Fruit will be apples, pears and mandies.

In the small and regular boxes:

Silverbeet – A regularly cooked meal in our house introduced to me a few months ago by my lovely friend Tamar, Nivig is my absolute favourite silverbeet recipe – intensely flavourful and bursting with nutritious goodness! Best served with a delicious rice and risoni pilaf.

Potatoes – Potatoes are always a hearty and welcome addition to any meal – try these golden potato and vegetable cakes or this potato, leek and cauliflower bake.

Cauliflower – With the chilly evenings still lingering for a few more weeks yet, this warming cauliflower, potato and spinach braise will keep you nice and toasty in front of the fire!

Lettuce – Having a lettuce in the fridge is a great option when you need to make a quick side salad with your dinner – toss together lettuce leaves, pieces of mandarin and snow peas with a balsamic dressing or make an easy potato and lettuce salad with a creamy mayo dressing.

Leeks – A truly comforting dish, these braised eggs with leek and za’atar are perfect for any time of the day served with some lightly toasted sourdough bread!

Asparagus  (Tuesday) –  Spring is finally here and we’re ready to celebrate with some lush asparagus! If you’re all about that spice, try this harissa marinated asparagus with halloumi.

Snow Peas (Friday)  –  Sweet and crunchy, snow peas are always a winner in a classic stir-fry like this soba noodle stir-fry with snow peas and mushrooms!

In the large boxes:

Micro Herbs – Aromatic and flavoursome micro basil pots are so much more than a garnish – packed with nutrients, texture and colour they are a brilliant way to spruce up salads, stews, sandwiches, or sprinkled over eggs on toast!

Gourmet Mushies – These mixed gourmet mushroom punnets filled with oyster and shiitake are always a real treat. Try cooking up these exquisite mushroom parcels to enjoy all the rich juices and flavours of these little treasures!

Purple Top Turnips – Before tasting these I’d always assumed that turnips were a relatively ordinary and unexciting root vegetable. Mistaken I was, these sweet, delightful and colourful turnips are simply glorious roasted in the oven which is why you absolutely need to try Amy’s roast turnip and green grains salad!

In the fruit boxes:

Apples – If you missed seeing it last week, Amy’s simple apple tart is wonderfully therapeutic way to get creative if you’re stuck at home – roll out your own homemade shortcrust pastry, and top with your favourite fruits!

Oranges – Oranges always add a welcome zing to salads and are perfect with a hint of balsamic vinegar and leafy greens!

Mandarins – Cheerfully bright and scrumptiously sweet, enjoy these mandies as they are, in a salad, or in a pretty delicious cake.

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