Planning
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.
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.