Monday, 29 September 2014

Farm Fresh - Week 4

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We're one month into our farm share adventure and feeling good! This process has really forced us to cook in a lot more and be really mindful of the ingredients we're using, resulting in less food waste and money saved. Win. And win.

It's also been phenomenally awesome to be able to enjoy so much lovely fresh and organic goods grown so close to home. It's no secret that Other Half and I had a lot of issues with access to foods that were healthy and safe to eat while we were living in China, often resulting in splurging on $7 lettuce during day trips to Hong Kong just because I really freaking needed a salad. Don't get me wrong, we had to turn a blind eye a lot, especially when eating out, but let's be real - a blind eye is never blind and it really started to wear on us. In short - hooray for food regulations!

We're definitely starting to get an autumnal vibe with our boxes, and that's a great thing! I love warming foods and these ingredients are perfect for that. So, shall we?

This weeks delivery included:

1 (very) large green cabbage - not shown, I forgot
3 tomatoes
1 head of garlic
2 yellow onions
1 bunch of carrots with the most lovely greens on top
4 bell peppers - 1 red, orange, yellow, and mottled yellow
10-15 small white potatoes
1 head of lettuce
1 bunch of spinach
1 butternut squash
6 apples

I'm in the mood for a good curry, and have wanted to try making biryani for a little while now, so I think one night this week will be dedicated to using the potatoes and spinach in some sort of aloo palak combination and have ourselves a little Indian feast (this will also use up some onion and garlic). I've been making a lot of soups because they are simple to make, tasty to eat, and use up lots of leftovers - this week I think it'll be a butternut squash and coconut version.

To be honest I'm a little nervous about the cabbage, I'm not used to cooking with it much because it often hurts my stomach and I loathe and detest coleslaw which is about as far as my cabbage knowledge goes, so if you have any great ideas for me please do share!

To recap what actually got made with last weeks share, there was the carrot, apple, and ginger soup, and the apple pie breakfast bars. Additionally, behind the scenes we ate a huge Mexican feast of corn salad, rice and beans, and quesadillas. I also finally got around to making the garlic and parmesan potatoes I've been talking about - these were only okay and I definitely have some ideas for improvements. And finally, last weeks head of lettuce and veggie remnants went to some vegetarian lettuce wraps that were a deliciously messy treat.

What are you cooking up this week?

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