Thursday, April 29, 2010

FoodConnect box #2

So a week has passed since the first FoodConnect box we had and I wanted to share how it went. As a recap, the box contained:
3 potatoes, 3 carrots, 1 zucchini, 1 leek, 1 corn, 1 bunch spinach (I think), 3 beetroots, 1 butternut pumpkin, 3 capsicum

and 4 apples, 1 pear, 1/2 a rockmelon, 2 oranges, 1 lime
and I made wild claims that this was not enough. We did buy more fruit but I have just spent the afternoon using up the last of the veges...

and still there's a leek to use. So really it was a good size box. We did inherit a large number of carrots, an extra zucchini and a tomato from my SIL's garden, so it's been a great week.

I made tonight:
  • carrot and pear chocolate chocchip muffins (a BIG batch so mini muffins, 12 big ones and a cake)
  • bolognese with lots of veges
  • zucchini slice
  • kangaroo pumpkin curry
There are two oranges and a lime to use yet as well. Not sure what to do with them.

Dishes that I've used things in over the past week:
  • apples were eaten
  • spinach in a bolognese from the freezer (was disappointed that part of the bunch was bruised and wilted)
  • rockmelon was eaten
  • carrots in muffins
  • potatoes roasted
  • zucchini in slice
  • corn with potatoes (om nom nom - it was DELICIOUS corn too!)
  • beetroot roasted too
  • pumpkin in a curry
  • capsicum in bolognese
  • pear in muffins
  • zest of lime in cream cheese icing
So this week's box looks like this:



and has in it:
  • celery
  • celery leaves
  • spinach
  • 6 potatoes
  • 2 onions
  • 3 beetroots
  • 2 carrots
  • leek
  • corn
  • 5 apples
  • pear
My first impression is - I don't like celery, so that's gonna be a challenge. I'll let you know how it goes!

4 comments:

Ceres said...

Try the celery in pumpkin soup.. chop it into fairly short pieces so it's not too fibrous, fry it in a bit of butter with the pumpkin and onions, add stock, blend it all up, salt and pepper and cream. Yummo.

puppie said...

Lime! If you squeeze that lime all over a chicken breast and let it marinate in the fridge for a while it will produce wonderful, juicy, lime-y chicken!

You could also use it to create ceviche.

Or margaritas. :-D

zang2424 said...

I don't like celery either, but my grandma found this awesome lamb mince recipe that's got celery finely chopped up in it and you can't even taste it! I can dig up the recipe if you're interested. =)

You're supposed to serve little spoonfuls of the lamb on top of thick cucumber slices with the seedy bit scooped out, but I just use it in wraps or mountain bread with salad, and tzatziki and it's yum!

Georgie said...

I don't particularly like celery either (and more so organic celery because it has more flavour!)

I use it in soups that I'm going to puree, in bolognese sauce chopped reeeeeeally fine and sauteed with the onion/garlic, and it's great for making home-made stock. Oh, also whizzed up with vegies/mince for sausage rolls if you have a food processor.