Summer Vege Bag - Week 11

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.

Please bring 2x containers this week

If you want microgreens :)

Ka kite Kamoakmo

It was the final kamokamo at Crooked Vege - so we won’t have any in Ōtaki Vege Bags until December!

This week we have:

Chioggia Beetroot

1. Carrots (Ahoaho māra kai)

2. Cucumbers (Ahoaho māra kai & Crooked Vege Ōtaki)

3. Zucchini (Ahoaho māra kai & Crooked Vege Ōtaki)

4. Salad Mix - fill your own (Ahoaho māra kai & Crooked Vege Ōtaki)

5. Beetroot - options of red, chioggia (red & white striped insides), and golden (Crooked Vege Ōtaki)

6. Kamokamo, radishes or tomatillos (Crooked Vege Ōtaki)

7. Microgreens - fill your own - or Parsley (Crooked Vege Ōtaki)

8. Tomatoes (Crooked Vege Ōtaki)

Vege highlights + suggested uses:

Tomatillo

I wrote about Tomatillo a few weeks ago, but I’m conscious this cousin of cape gooseberry (and more distantly, tomatoes, capsicums, potatoes and aubergines) is unfamiliar to most.

You can also use them fresh in salads, or cooked in stews/soups (a little similar to how you might use a tomato).

But my absolute favourite way to use them is to make Salsa Verde (literally “green sauce”), a mexican sauce that’s great with pretty much anything. This is how I make it:
- Remove the tomatillos from their husks, wash the
- Along with a 1 onion chopped in large chunks, 4-6 cloves (skin left on while roasting) in large chunks, and roast them with for 20-30 mins (until they get a light char).
- Blitz in a food processor with some chilli and ideally coriander (i’m sorry we don’t have any in ŌVB this week!!). You may need to add some water
- Cook down a little in the pan (if you want).
- Add salt to taste

There’s about 1000x variations of this online - this is just how I do it!

Ka kite,
Jon