Organic box update

[karohemd]

Yesterday: (apart from the usual potatoes, carrots and onions) head of very nice broccoli, two leeks and a gigantic swede.
The broccoli, three of the carrots and one of the leeks went into a lovely stirfry last night (with leftovers for lunch today) and using the other bits shouldn't be much of a problem, either but I'm slowly having problems with getting rid of all the onions.
Fruit bag contained a huge amount of plums plus the usual bunch of bananas and five apples.

The garlic I had ordered as a special this week was odd. Really small bulbs (I'm talking the size of a lollipop) which made peeling the cloves (being the size of large capers) really tedious. I think I'll lay off that until later in the year and get organic garlic elsewhere.

The eggs look fab, though. Kaiserschmarrn with plum compote on Sunday. :o)

Next week: spinach (yay!) and cauliflower (yuck!)

Comments

[faerierhona.livejournal.com]

Try slicing the onions and putting in a bowl with some brown sugar. Cover, and leave overnight - it makes a gorgeous quick chutney/ unusual salad and is great with lots of things!

Ort just slice and freeze :-)

[whiskeylover.livejournal.com]

Sainsburys do organic garlic for 65 pence for a pack of three cloves. And, if yesterday's Tzatziki is anything to go by, they are nice and pungent too.

[karohemd.livejournal.com]

*nods* I was thinking of precooking/marinating them.

Sadly, I don't have a freezer (or space for one) and the freezer compartment in my fridge is only one star (i.e. it just about makes ice cubes)

[karohemd.livejournal.com]

Tesco's isn't bad, either and it's more convenient for me to get there.

[a1exxandra.livejournal.com]

Cauliflower is pretty good with curry flavourings...

[karohemd.livejournal.com]

Even when hidden in a flaming hot curry, the texture would still be there and remind me of it...

[undyingking.livejournal.com]

My small garlic technique:

Put clove (not yet peeled) flat on chopping board.
Place broad knife blade (or similar) flatways on top.
Strike knife blade smartly with fist, crushing garlic underneath it.
Peel will now fall away easily, and you're halfway to crushing / chopping the garlic already.

(You have to be careful to hit it dead straight, or the garlic goes flying across the room ;-)

[karohemd.livejournal.com]

That's what I do to crush garlic, anyway but the whole bulb is the size of a normal glove (about the size of the top joint of my thumb) so the gloves are the size of peas. Still extremely fiddly. :o(

It should be good as an aromatic for roasting potatoes or in stews etc., though.

[undyingking.livejournal.com]

Mm, roasted is fine in skin!

(BTW, "glove"? ;-) I'm not sure where our "clove" comes from, but am I right in thinking that in German they're "toes"?)

[karohemd.livejournal.com]

D'oh, that sort of thing happens to me all the time as my local accent doesn't have any hard consonants.
Yes, it's Zehe (toe) in German. ;o)