Spring Vege Bag - Week 9
Click on any vegetable that has a link to see previous posts with recipes and cooking tips. You can also browse and filter the whole vege bag archive by vegetable here.
This week we have:
Salad Mix (Ahoaho māra kai)
Rhubarb (Ahoaho māra kai) or pak choi (Crooked Vege Ōtaki)
Leek (Live2Give Organics and Kai Ora Initiative)
Brocolli (Live2Give Organics)
Beetroot (Live2give Organics)
Microgreens or coriander (Crooked Vege Ōtaki)
Parsley (Crooked Vege Ōtaki)
Cavolo nero or silverbeet (Crooked Vege)
suggested uses
We’ve got a green heavy bag this week, so heres a few ways you can use everything up. Brocoli stems can be sliced and used in stirfrys or soups. Grated into a slaw or a sauce is a real easy way to finish them off. The stems go super sweet when they’re roasted, or they can just be eaten raw, but I would recommend taking the tougher outer layer off first. The whole leek can be used, those green tops are just like spring onions. Again, stirfrys are a good place to use them. They can also just be sauted with butter and salt, or thrown into a pot of stock. I usually put parsley on any curry I make, which tends to happen multilple times a week, but if you need to use up a while heap in one go an omlet of fritter is a good place for it.
Jon also made tabbouleh for lunch yesterday, a very herby dish of (usually) bulgar wheat or couscous, finely chopped parsley and/or coriander, mint (surely you have a neighbour with too much mint? Or the community garden usually has some in haruatai park), and onion with oil.
You can use any grain instead of bulghar wheat (rice, buckwheat, quinoa, etc). Jon’s version was a riff on a winter Palestinian recipe: buckwheat, roast brocolli and carrot, sauted leek and cavolo nero, orange and kiwifruit slices and a dressing with olive oil, orange + lemon juice (loads!), and a bit of cinnamon and allspice. And of course, loads of coriander and parsley, chopped finely.
There’s heaps of citrus at Ahoaho at the moment - help yourself :)
Ka kite ano,
Merryn
