What’s In Your Veggie Box (Week 38B)

Vegetables this week include: gourmet mushies, carrots, red cabbage, radish, bok choy and broccoli for small and medium boxes, plus in the large box green garlic, beetroot and fennel. Fruit will be pears, oranges and apples.

In the small and regular boxes:

Bok Choy  – For a refreshing spring salad slice up your bok choy and radishes with some green garlic, fresh herbs, and a lemon, pepper and olive oil dressing.

Gourmet Mushies – I recently discovered that putting mushrooms in sunlight a few hours before eating them can significantly increase the amount of vitamin D you get while consuming them! Amazing, huh?! Enjoy some sautéed mushrooms with quinoa as a wonderfully nutritious and tasty meal.

Broccoli – Last week we made this roasted broccoli with sesame in a soup and it was exceptionally delicious. The flavour got even better a few days later!

Carrots – Try this roasted carrot and orange salad with baba ghanoush for a beautiful balance of flavours and sweetness.

Red Cabbage –  Apparently there aren’t a lot of vegetables that oranges can’t improve, so here’s red cabbage with port, prunes & orange.

Radish  –  One of my absolute favourite ways of eating radishes is finely sliced and pan-fried with some butter and spring onions (it would be extra delicious with some green garlic if you’re getting a large box), and served on toast with poached eggs.

In the large boxes:

Beetroot  – The ultimate salad, this beetroot, carrot and red cabbage slaw is a real show stopper at dinner! The elaborate dressing, crunchy nuts and seeds, and fragrant herbs are a delightful mix.

Fennel – In my opinion fish pies reign superior to all other pies, so when I found a recipe for these black pepper fennel fish pies, I was pretty ecstatic – what’s not to love?

Green garlic – A spring special, this garlic is young with tender edible leaves and aromatic flavour, a good substitute for spring onion.

In the fruit boxes:

Pears – One of my favourite breakfasts is to make some quick pear, feta and honey toasts – I always love to add some cinnamon and chopped walnuts or pecans for extra crunch!

Oranges – We may have only a few more weeks of citrus as the season comes gradually comes to an end, so enjoy these while you can in salads, with yoghurt and muesli, or just cut into wedges and devoured on a nice spring afternoon!

Jonagold apples – This shaved fennel, apple and radish salad with a charred citrus dressing is an ideal salad with this week’s veg and a wonderfully crunchy combination of peppery, sweet and anise-like nuances!

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