Planning

[sam_t]

This week's vegbox contains:

carrots
parsnips
celeriac
sweet potatoes
calabrese
leeks
mixed peppers
mushrooms


I think there might well be a stir-fry in there, probably with some cashew nuts if I've still got some in the cupboard. That means either a Ken Hom recipe or a couple of spoonfuls of a bought chilli bean sauce, depending on how tired I feel. Probably the sauce, to be honest, given that it's just past four and I'm not exactly bursting with energy.

The sweet potato might well get used in a recipe from an American cookbook I was given for Christmas: Simply in Season. It's a Mennonite (about whom I know next to nothing) publication, designed to help people to cook with seasonal, local produce. It's an admirable goal, but the fact that (despite metric measurements) it's really designed for a different continent does produce a few oddities: venison listed in the 'all year round' section, and fresh (bell) peppers used in a lot of the winter recipes, for instance. The recipes I've looked at seem interesting, although I can't help thinking that there's a lot of cheese around - and I speak as someone whose first cookbook was The Dairy Book of Home Cookery.

At least some of the celeriac will be made into celeriac remoulade, I think: I'm feeling in need of something raw and slightly crunchy. Some of the carrot may well be eaten raw, too.

The leeks may be a bit of a problem. I like leeks, but I bought some last week and I haven't finished them yet. Leek and potato soup would make sense if it weren't for the fact that I just don't eat soup that much.

Not very main meal ideas in there, at the moment. Hm.

Comments

[elettaria.livejournal.com]

If your veg box is anything like mine used to be, you will become an expert at using leeks. I think they turned up in my boxes every other week, on average. You can do a lot more with them than you'd expect, starting with stir-frys. They're also lovely combined with a couple of other green veg (courgettes, broccoli, frozen peas and so on), garlic, raisins and pine nuts, sautéd in olive oil and shoved on pasta, which is my version of pasta primavera. And if you're into basic miso soup, the sort where you bung in a vegetable or two, diced tofu, fresh noodles, and optionally wakame seaweed and/or sesame seeds, leeks are great in that.

Roasted root veg for the rest?