Vegetables this week include: cabbage, garlic, pumpkin, carrots, snow peas and capsicum in the small and medium boxes. Medium boxes will also include cauliflower as promised from last week. Large boxes will also include leeks, romanesco broccoli and radish. Fruit will be kiwi fruits, apples and feijoas.
In the small and medium boxes:
Cabbage – Pairs very well with chopped bacon, lemon pepper and butter, cooked in the microwave makes a yummy side dish.
Garlic – Great for warding off vampires, unwanted visitors or colds or influenza.
Pumpkin – Why not try my wife’s Cheat’s Pumpkin Scones.
Carrots – We like to spray with coconut oil and roast in the oven – this really enhances the sweetness of the carrots.
Snow Peas – Great for a stir-fry when added at the end or microwaved with butter for 1-2 minutes. Even better, eaten fresh as a snack with your favourite dip.
Capsicums – This capsicum and sun-dried tomato dip recipe is one we make regularly for breakfast smothered on sourdough toast or for lunch as a vegetable dip.
In the large boxes:
Leeks – The most important preparation when handling leeks is to remove any dirt trapped between the leaves. This is most easily achieved by slicing it in half length-ways and wash carefully. Leeks can be steamed, stewed or sauteed. If stewing or softening leeks in butter or oil, dry them well in a paper towel or cloth.
Romanesco Broccolli – Originally from Italy, it is eaten both raw and cooked and is excellent roasted.
Radish – Enjoy with a little lemon juice and salt and pepper, sliced very thinly.
In the fruit boxes this week there are kiwi fruits, apples and feijoas. The feijoa season is very short so we wanted to take advantage of this sweet fruit while we can.
Wishing all our mothers a very Happy Mother’s Day 🙂