3 potatoes, 3 carrots, 1 zucchini, 1 leek, 1 corn, 1 bunch spinach (I think), 3 beetroots, 1 butternut pumpkin, 3 capsicumand 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 4 apples, 1 pear, 1/2 a rockmelon, 2 oranges, 1 lime
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
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
and has in it:
- celery
- celery leaves
- spinach
- 6 potatoes
- 2 onions
- 3 beetroots
- 2 carrots
- leek
- corn
- 5 apples
- pear
4 comments:
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.
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
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!
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.
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