Box 8 – Opening

What’s inside our half box #8?

  • Mizuna – one bundle
  • Green Chard – one bundle
  • Oyster Mushrooms – donated to another CSAer, as there’s no extras box still (due to the freeze damage) but we didn’t want them.
  • Celery – one large bundle
  • Red Round Tomatoes – two
  • Green Peppers – officially it’s one per box, but we ended up with two. If you see the photos, you’ll understand why they gave us two of them!
  • Cilantro/Coriander – donated to the same CSAer as the mushrooms, since June is passionately averse to the taste (and even the smell) of this
  • Canistel – two
Box 8

Box 8

Initial thoughts:

Another small box due to the frost damage reducing the harvests, especially once we’d given away the mushrooms and coriander. However, what’s left is all very easily usable, so I’m hoping that this will be our first box that we complete finish… apart from the green peppers of course πŸ™‚

Usage ideas:

  • Mizuna – As mentioned in the Box 7 roundup, June had a BLT today. The ‘L’ was really not L but M, Mizuna that is. I skipped the T to have a BL (well, BM) as well. Still plenty left though, so we might do another stirfry at some point, or there’s always salads. Actually, since I’m going to be taking lunch to work with me this week, I might end up using some in the sarnies I make.
  • Green Chard – June mentioned a Potato & Greens soup recipe – a clone of the ‘ZuppaΒ  Toscani’ from Olive Garden – earlier today, which sounds great to me, since that’s the soup I always go for when we go there. The chard will definitely be good in this, so that’s at least some of it covered.
  • Celery – The CSA newsletter features an ‘Ants on a Log’ recipe this time, which makes me laugh, as I can’t hear that phrase without thinking of the daft Playhouse Disney show ‘Tasty Time with ZeFronk’ which featured it. Blame El Nino for inflicting that upon us… However, I really like celery, so I’ll probably eat a fair amount of it raw (with mayo is my preferred), but it’s easily cooked with too, so there’s plenty of other possibilities.
  • Red Round Tomatoes – As with last week’s, these will need to wait most of the week to ripen up fully. Then, who knows πŸ™‚
  • Green Peppers – Given the size of the peppers, I might manage to use the smaller of the two, but I suspect that the larger will end up in the freezer with the others…
  • Canistel – These will take a fair while to ripen, if the previous ones are anything to go by, so I doubt we’ll be able to use these this week.

Photos by me, edited by June:

Mizuna

Mizuna

Green Chard

Green Chard

Celery

Celery

Red Round Tomatoes

Red Round Tomatoes

Green Peppers

Green Peppers

Canistel

Canistel

Box 7 – Roundup

Actual usage & thoughts:

  • Cabbage – Apart from the one or two leaves that we used as props for the Dim Sum, this cabbage is still in the fridge waiting for us.
  • Lacinato Kale – About half of the kale was used in the meat & two veg meal, and was delicious. The other half we’re planning at last to use in colcannon, but June’s cooking so it’ll be a different recipe to the one I usually make – if the meal is successful it’ll be blogged about separately later.
  • Garlic Chives – We used these in most of the Dim Sum recipes, and as garnish on the Szechuan Clementine Pork. I’m glad we managed to use it all while still fresh, and it added that little something to both dishes. Definitely worth having, and I hope to see it in more boxes to come.
  • Red Round Tomatoes – These took all week to ripen, and so we didn’t get a chance to use them until today. June used half of the larger one in a BLT, but it was the same as all the previous tomatoes – firm, not bitter or acid, but not very sweet either. The problem is that we’ve both had very sweet tomatoes (homegrown by my grandparents) in the UK, and it’s hard not to compare all other tomatoes to those.
  • Clementine Tangerines – The little one managed to destroy one of the two by the time we got the box home, but the other we managed to use for the Szechuan Clementine Pork. The Clementine was full of flavour, especially so considering how tiny they were, but since they’re essentially mandarin oranges they’re still a little on the tart side, something that needs to be compensated for in a recipe.
  • Carambola – We left it all week to make sure it was fully ripe, and sliced and ate it this morning. It was nice and juicy, soft yet still firm enough to bite into easily. However, as may seems like a theme of this post, it wasn’t as sweet as previous ones we’ve had. In fact, the sweetest starfruit we’ve ever had came from the ‘Robert is Here’ store earlier last year, and no subsequent ones (from there or elsewhere) have managed to attain that level. That being said, it wasn’t unsweet, and I quite happily polished it off within a few minutes.
  • Black Sapote – Still not ripe, as expected. Three of the four are coming along nicely, but the fourth is still very green.
  • Avocado – This one is definitely ripe now, so June will probably use it in the next day or two.

Ratings:

  • Hits – lacinato kale, garlic chives
  • Near Misses – carambola, round red tomatoes, clementine tangerines
  • Total Flops – none
  • Not Rated – cabbage, black sapote, avocado

Final Opinion:

The carambola, tomatoes, and clementines all shared a common quality – tasty, ripe, but not as sweet as they could have been. Otherwise this was a surprisingly good box, particularly so considering the inclement weather that seriously damaged much of the crops in the area. We’re rapidly accumulating black sapotes though, so we’re going to have to start experimenting with those soon.

Mid-week Munchies

We’ve been fairly good with actually cooking this week, which means we’ve also been using our half box’s contents. However, most of the meals aren’t really blog-worthy in their own right, so here’s a quick summary:

Saturday – A first for us, in that we actually tried out a recipe from the CSA newsletter! The dish in question was an (apparently fairly bastardised) Szechuan Clementine Chicken that we substituted pork instead of chicken. Obviously, this used our one remaining clementine, and was garnished with garlic chives. To be honest, while the resultant meal was good enough to eat (and pretty hot from the chili), it wasn’t anything notable, especially since it ended up far too dry for my liking – I’m British, I like my sauces! I don’t think we’ll be having this particular one again.

Sunday – Dim Sum! Between us (well, I took photos and folded wontons, June did the rest … but that’s just details), we put together a tasty selection. The cabbage from Box 7 got used as a prop (as the photos will show), and the cabbage from Box 5 was part of the filling of the Pork Buns, along with the garlic chives from Box 7. Those garlic chives also appeared in the Beef Wontons, since we’d still got a bit left. I’ve never been a fan of boiled wontons, but the fried ones – and the steamed buns – were delicious.

Tuesday – A quick meat-and-two-veg dish of grilled chicken, steamed lacinato kale, and roasted beets. While the kale was excellent (June sauted it in olive oil with garlic before steaming), the beets weren’t softening in the oven so we had to resort to nuking them to speed things up. However, the end result wasn’t really worth the effort, as the texture was both too soft in places and too crunchy in others, and the flavour lacked impact. Oh, and the reasons we didn’t make my normal colcannon are twofold – June didn’t realise that I wanted to cook it that way, and we didn’t have any potatoes left!

Today – I finally found a use for at least some of the hundreds… well, three, green peppers that have been taunting me from the fridge for the past weeks. June hadn’t planned anything this evening, and I was impatient (ie hungry enough to actually do something about it), so I decided to throw something simple together. Half a green pepper got thinly sliced into strips and quickly fried along with some Polish Kielbasa, before being tossed into a wholemeal wrap (or three). While the pepper wasn’t as sweet as some, and to be frank was on the elderly side, it was still firm and crisp, making for a good contrast in the wraps.

No idea what we’ll be having tomorrow or Friday yet, so the week is still wide open!

Box 7 – Opening

What’s inside Box 7?

  • Cabbage – one head
  • Lacinato Kale – one bundle
  • Garlic Chives – one bundle
  • Red Round Tomatoes – two
  • Clementine Tangerines – two very small fruits
  • Carambola – one (AKA starfruit)
  • Black Sapote – four
  • Avocado – one, the Brooks ‘late’ variety this time
Box 7

Box 7

Initial Thoughts:

There was a very long (for Florida) cold spell this week, with several frosty nights, so much of the plants being grown for the CSA have suffered serious damage, so the contents of this box (and the next 4 probably) is reduced from the normal selection – including no extras box for swaps and additionals. If we’d been given the choice, we probably wouldn’t have kept the sapote or the cabbage, and swapped for something else (like a different kale or some more green chard), but since we couldn’t we’re going to have to make the best of what we’ve got.

Usage ideas:

  • Cabbage – We’ve still got the cabbage left from Box 5, so we’re definitely going to need to think of a few more ideas for all of it. While picking up the box from the farm, Farmer Margie suggested we try making it into a soup, cooking it until just translucent (ie not boiling it to death), so that might be worth a try.
  • Lacinato Kale – I’ve had curly kale quite often when cooking for myself back in the UK, so I might try my usual dish with this kale, Colcannon. Quick summary of the recipe is steam the kale until tender, then add to mashed potato to make a bubble & squeak-ish side.
  • Garlic Chives – Last time we only managed to use a little of the garlic chives when fresh, the rest are dry in the fridge. This time I hope we’ll use more, but that’ll really depend on the recipes we come up with to use the other box items.
  • Red Round Tomatoes – These two aren’t quite ripe yet, so they’ll be on the counter this week for use either later this week or next.
  • Clementine Tangerines – You’ll notice from the list above that there are two clementines in the box, but only one in the photo below. El nino managed to get hold of one from the box as we were going through it at the farm, and we (foolishly) let him keep playing with it in the car during the short drive home. Halfway home we noticed a very citrus-y smell in the air, and twisting around I could just about make out that he’d bitten a chunk out of the peel and apparently eaten out all the segments from inside. On getting home we found he’d just squished it so hard that the peel burst and the segments and juices had gotten all over him. So that’s why we only have one clementine left πŸ™‚ As for the remaining fruit, the plan is to tonight cook the recipe in the CSA newsletter (Szechuan Clementine Chicken), but with pork instead of chicken.
  • Carambola – If it’s ripe enough, and hopefully fairly sweet, one or both of us will eat this as is. If it’s not so sweet, then we’ll need to be inventive… in other words, I’ve not a clue yet πŸ™‚
  • Black Sapote – Wow, four sapotes this week, and all nearly the same size. Going on past history, it’ll be two weeks before these are ripe and usable, so these will be sitting on the counter until then.
  • Avocado – I suspect that June will take care of this in her usual way (with rice).

Photos by me, edited by June:

Cabbage

Cabbage

Lacinato Kale

Lacinato Kale

Garlic Chives

Garlic Chives

Red Round Tomatoes

Red Round Tomatoes

Clem

Clementine Tangerine(s)

Carambola

Carambola

Box 7

Black Sapote

Box 7

Brooks Avocado

Boxes 1 to 5 – Followups

Since we’ve got a habit of not using the entire box each week, but then (sometimes) using things in the following week(s), our verdicts on the missing items tends to get lost in the weekly cycles. Therefore, this post is a catchup for all those “we’ll eat it next week” things so far.

Box 1:

  • Roselle – This was used in the Roselle Experiments, which were both not very successful and a revelation that neither of us particular like the Roselle taste.

Box 2:

  • Green Pepper – sliced and frozen.
  • Yellow Squash – still at the back of the fridge somewhere, getting pretty elderly now so I suspect it’ll end up as trash unfortunately.
  • Black Sapote – these took forever to ripen, and when they did we were off in Mexico. They were overripe by the time we came back, to the point of leaking juices and getting mouldy, so they had to be thrown away. However, we did manage to salvage a little bit, which was enough for both of us to taste it – June thought it was very similar to a sweet avocado-ish flavour, whereas I thought it was fruitier than that.

Box 3:

  • Green Peppers – sliced and frozen.
  • Piper Betel Leaves – we used one of the leaves from the Box 6 selection, so we now at least know what it tastes like (very smoked sausage-like), and it appears the leaves are keeping well, so there’s plenty of time to come up with other ideas for this.

Box 4:

  • We missed Box 4 completely due to being in Mexico!

Box 5:

  • Asian Mix – added to the Beef & Aubergine curry that was ultimately abandoned (see Box 6 roundup).
  • Beets – we pondered using them during this week, but June’s reluctance meant we went with something else, so they’re still sitting there waiting. I just minutes ago mentioned the possibility of a cabbage & beet soup of some kind to June, and her response was “YERK!”, so we’re going to need some ingenuity to get a palatable use out of them.
  • Roma Tomatoes – we left them on the counter all last week and all this week, and they’re definitely looking ripe now. I still think that a stew of some sort would make good use of them, but no specific ideas yet.
  • Black Sapote – after learning from bad timing with the Box 2 black sapotes just how quickly they can go from underripe to overripe, we kept a much closer eye on these three. The smaller of the two ripened very quickly (just over a week), so we put them in the fridge to slow the process until the larger one had got to the same state. The larger one is now pretty much ripe as well, so I’m looking to find a use for them this week if possible.

Box 6 – Roundup

Actual usage & thoughts:

  • Green Beans – I think we must have forgotten about these this week, since we had one or two meals that could have used them. They’re still looking good in the fridge, so I’d be surprised if they’re not all eaten in the coming week.
  • Bok Choy – As I predicted, we had a stirfry last night that used the Bok Choy and the Komatsuna, details of which are in June’s blog posting about Hot & Sweet Chicken and Noodles Stirfry. The Bok Choy hearts were firm and sweet, giving a nice crunch to the overall dish, and the greens helped round out the noodles.
  • Green Peppers – As before, we haven’t used a single one of these yet. They’ll probably end up in the freezer sometime this weekend unless I get creative, but they’re definitely not going to go to waste.
  • Komatsuna – Used in the Hot & Sweet Chicken and Noodles Stirfry, along with the Bok Choy. The Komatsuna lived up to it’s alternate name of ‘mustard spinach’, with the general taste of spinach but with a definite warm kick very akin to mustard. It added a nice heat to the stirfry (bolstered by our homemade hot & sweet chili dipping sauce that June added), and I’m definitely hoping we get more of this in the future.
  • Radishes – As recommended in the newsletter, I sliced them up and ate them on buttered bread, which worked surprisingly well – I’d never thought of radishes on bread before, but now I’m thinking about it I guess it makes just as much sense as lettuce or tomato. The radishes were crunchy and crisp, with a good warming aftertaste. Unfortunately, we waited until too late in the week to use the tops, which started wilting very quickly.
  • Aubergine/Eggplant – Earlier in the week, June decided to make an Beef & Aubergine curry, adding the Asian Mix from Box 5 that we still had. However, the quality of the meat was poor, and the aubergine turned into a goop, so we ended up abandoning the dish – the aubergine bits didn’t taste that bad, it was the texture that killed it. There’s still half of the aubergine left over, but we’re now hesitant to use it, since both this and a previous dish using aubergine failed to be edible. Given that the Aubergine & Chard gratin I made last month worked out well, I suspect it’s more a case of our needing to find a use for the aubergine that suits our palettes (and doesn’t turn it into mush).
  • Piper Betel Leaf – Since we’re rapidly accumulating these leaves, I finally took a chance and tried a little bit. My goodness, I’d read that it was supposed to taste similar to smoked sausage, but I didn’t realise how strong it was! Wow! Since we were making a stirfry anyway, we used just one leaf as an aromatic, and it added a slightly meaty element to the overall taste. We probably could have used more than we did, but since the little tastes we had were so strong we decided to err on the side of caution, as obviously the last thing we wanted was to swamp all the other flavours. Now that we know what it’s really like, I’m definitely going to look for ways to use this leaf more.
  • Canistel – We’re not 100% sure if these are actually ripe or not yet, so we’ve not touched them this week. My idea of roasted vegetable soup still sounds doable, so hopefully that’ll happen this week.

Ratings:

  • Hits – bok choy, komatsuna, piper betel leaf, radishes
  • Near Misses – aubergine
  • Total Flops – none
  • Not Rated – green beans, green peppers, canistel

Final Opinion:

An interesting week, with a good percentage of things all working fairly well together in the stirfry, and only one thing being abandoned. However, as always there’s more things left than there really should be, so we’re going to have to start planning our meals to use them more in the coming weeks.

Box 6 – Opening

What’s inside Box 6?

  • Green Beans – 3/4lb bag
  • Bok Choy – one head
  • Green Peppers – 3
  • Komatsuna – one bundle
  • Radishes – one bundle of ‘French Breakfast’ variety
  • Aubergine/Eggplant – a HUGE one!
  • Piper Betel Leaf – 6 leaves
  • Canistel – 3 (2 plus 1 from the extras), AKA Eggfruit
Box 6

Box 6

Initial thoughts:

Canistel is new to me but looks interesting, and komatsuna is a complete unknown, but otherwise this looks like a reasonable selection that we can definitely make good use of.

Usage ideas:

  • Green Beans – These have been consistently good when steamed and served as a side dish, so that’s definitely a possibility again.
  • Bok Choy – I foresee at least one more stirfry in the future, since June found she really liked the Bok Choy we cooked that way last time.
  • Green Peppers – Unless I pull my finger out and cook something for myself that uses these, they’re probably going to have the same fate as most of our previous ones, namely being sliced & frozen.
  • Komatsuna – I’ve never even heard of this particular plant before, but some quick research shows that’s it’s known as Japanese Mustard Spinach, which hints that it could be used in the same way as spinach – either raw in salad or cooked.
  • Radishes – June’s not a huge fan of these, but I like a good radish, so I’ll probably munch on these either on their own or as part of a salad later in the week. Interestingly enough, the newsletter has a recipe which is pretty much sliced radish on bread & butter, which sounds a bit strange, but I might have to give that a go just for the heck of it.
  • Aubergine/Eggplant – Given that this is such a big one, we’ll need to find something that’ll use most of it in one hit. Perhaps a variation on my Aubergine & Chard gratin, using the piper betel and/or the komatsuna?
  • Piper Betel Leaves – The CSA newsletter recommends not treating these like vegetables, since they’re very strongly flavoured, but apparently it combines well with cheese. I think we’ll have to find an excuse to try doing something with these, since there’s still the previous 5 leaves in the fridge that we’ve not used yet, and it sounds interesting enough to warrant a little experimentation.
  • Canistel – June’s not sure if we’ve ever had these before, and I’m pretty sure I haven’t, so we’re going to have to go by what information we can find about them. The newsletter suggests that they work well in pies & soups if treated like pumpkin or squashes, and if sweet enough might work well in a smoothie. However, even with three fairly sizable fruits, I’m not sure we’ve got enough to make a pie or soup that’d purely be canistel, so we’re either going to have to combine it with something else (perhaps that summer squash from Box 2 if it’s still good, or the other little squashes that have been sitting around since late November?), or find a small focused use. Given the weather of the last week or so, I’m leaning towards having another roasted vegetable soup of some sort.

Photos by me, edited by June:

Green Beans

Green Beans

Bok Choy

Bok Choy

Green Peppers

Green Peppers

Komatsuna

Komatsuna

French Breakfast Radishes

French Breakfast Radishes

Aubergine

Aubergine

Piper Betel Leaves

Piper Betel Leaves

Canistel

Canistel

Box 5 – Roundup

Actual usage & thoughts:

  • Cabbage – Given that we had two heads, it was always going to be a challenge to use all this, and as expected we’ve still got one head left. The one head we did manage to make use of was chopped up for salads, firstly as a side for the Arroz Con Pollo, and secondly as part of my put-random-things-together salad meal yesterday evening. For the latter I added carrot, some of the lettuce, ranch dressing and bacon (of course), so it was kinda a cross between salad and coleslaw πŸ™‚ The cabbage itself is nice and crisp, and surprisingly good raw. June’s been reluctant to cook any yet, but there’s still the other head to go, so I might persuade her to try adding some to a stirfry or similar in the coming week.
  • Asian Mix – We’ve not had a clue what to do with this yet, so it’s still waiting in the fridge.
  • Lettuce – As noted above, we both made salads yesterday evening, with June’s featuring the lettuce also. Since we keep our fridge a little on the cold side, and we put the lettuce in there after a quick rinse, the centre of the head was partially frozen when we took it out! Luckily, it was such a huge head that we had more than enough leaves from the outer edges for our salads that we didn’t need to defrost it. As for the lettuce itself, this particular variety is quite nice, as it’s fairly leafy (which June prefers over crunchy), but with a good sweetness too.
  • Beets – We (well, June) pondered making a soup featuring the beetroots earlier this week, but the recipe she found called for a chilled soup rather than hot, and given we’ve been in a cold spell here in Florida, something hot was preferred that day. Therefore, the beets are still sitting there awaiting either improved temperatures that would warrant a chilled soup, or another recipe idea.
  • Roma Tomatoes – These have been sitting on the counter all week, slowly ripening. We tried one with our salads since they were definitely looking riper yesterday, and found it to be firm but not bitter (not unlike the Cherry Tomatoes from previous boxes in that regard), but they’re definitely more suited to cooking applications than salads, so we still need to find a use for these now they’re nearly ripe.
  • Black Sapote – Once again these are things that have had to sit on the counter all week. The two smaller ones have ripened fairly quickly, and are probably about ready to eat this weekend, but the larger one is still green and might need another week yet. I’m still looking for ideas for using them, which is made trickier by the fact that any recipe we find will need to either be scaled down or designed to only use a small amount of sapote.
  • Parsley – Unfortunately, it appears the parsley is going the way of the thai basil from Box 3 – we trimmed the stalks and put it in water shortly after the unboxing photos were taken, but the parsley has been slowly wilting and dying all week, and there’s probably only 1/3 of the bundle that’s still usable now. Parsley has always been an afterthought of a herb in my mind, something that’s added as a garnish or final hit of colour to a dish, but none of the things we’ve eaten this week have really warranted it’s use, so it’s hard to know what to do with it, especially when it has an apparently short shelflife (well, in-vase-on-counter-life anyway).

Ratings:

  • Hits – cabbage, lettuce
  • Near Misses – none
  • Total Flops – parsley
  • Not Rated – asian mix, beets, roma tomatoes, black sapote

Final Opinion:

This was a pretty bad week for us, with not very much cooking going on, which is reflected in our lack of use of nearly half the box contents (although some of that was due to waiting for things to ripen). On the plus side, what we did manage to incorporate into our meals was consistently good, so it’s just a case of rebuilding the inertia that was lost over the Mexico/Christmas gaps and getting back into routine.

Since there were so many items from this box that still remain, I’ll post a followup later this week or next once we’ve actually used a significant amount of it, so that they’re not omitted.

Box 5 – Opening

What’s inside Box 5?

  • Cabbage – two heads (one from the extras box)
  • Oyster mushrooms – one bag, but we left these in the extras box in exchange for the extra cabbage
  • Asian mix – one bundle, taken from the extras in exchange for the dill
  • Lettuce – one (huge!) head, not sure which variety
  • Beets – 9, all topless
  • Roma Tomatoes – 6, not fully ripe
  • Dill – swapped for the Asian Mix
  • Black Sapote – 3, green and unripe
  • Parsley – one bundle, from the extras box
Box 5

Box 5

Initial thoughts:

After a couple of swaps, we’ve got a fairly balanced selection that I can see us eating without too much difficulty.

Usage ideas:

  • Cabbage – June likes this raw, so perhaps a salad, or added to the late stages of a stir-fry. Plenty of it though, so we’ll probably have to be a little inventive here.
  • Asian mix – I suspect this will become either a salad or stir-fry as well.
  • Lettuce – given that there’s so much of it, it’ll have to find multiple uses, but I suspect salad and BLT are in our future.
  • Beets – June’s not eaten beets (or beetroot as I’d call them) for many years, and I’ve only ever had them when pickled, so really no ideas for this yet.
  • Roma Tomatoes – the newsletter states that these were picked a little early due to the threat of a frost, so they’re a little under-ripe still. Once ripe, if they’re sweet they’ll be salad material, otherwise a pasta sauce might work.
  • Black Sapote – As per last time, these are still green, and will take several weeks to ripen, so plenty of time to think of uses for them.
  • Parsley – it’s a large bundle, so I suspect that we’ll only use part of it when fresh, and the rest will end up being dried for later use.

Photos, by June:

Cabbage

Cabbage

Asian Mix

Asian Mix

Lettuce

Lettuce

Beets

Beets

Roma Tomatoes

Roma Tomatoes

Black Sapote

Black Sapote

Parsley

Parsley

Box 3 – Roundup

Better late than never, here’s the roundup of Box 3:

Actual usage & thoughts:

  • Aubergine (Eggplant) – firm and tasty, and was cooked in the gratin posted previously.
  • Green β€˜Suntan’ Peppers – sliced and frozen, since we weren’t going to be able to use it in time. It’ll probably be added to a Cuban-style black beans dish at some point in the future.
  • Green Beans – donated to June’s Mom, who seemed to enjoy them.
  • Fennel (bulb and tops) – half the bulb and some of the tops were included in the Italian stir-fry, the rest is still in the fridge. While the tops and bulb smelt very aniseed-like when raw, when it was cooked the flavour mellowed nicely, and really complimented the rest of the dish.
  • Green Chard – two leaves were used in the gratin, the other two were used in the Italian stir-fry. The leaves were a bit on the floppy side (which I’m not sure is normal for chard or not), but the taste of them and the stalks were both fine.
  • Piper Betel Leaves – we’ve yet to find a use for these, so they’ve been slowly drying out in the fridge. It’s added to the stash of “use when we can find something good to put them in” herbs and spices in there.
  • Thai Basil – unfortunately, we weren’t quick enough in getting these into a vase, and it ended up shrivelled and dead dry, and had to be thrown away. I’m hoping we’ll get these again, since the smell of them when fresh was wonderful, but we’ll definitely have to get them into water quickly next time!
  • Cucumber – as I originally thought, this was all mine, and I had it sliced in a couple of sarnies (one pb&c, one just c). Given the look of the cucumber, I was expected a very … artisan style, with lumps and huge seeds, so I was pleasantly surprised by it having what I’d consider the right texture and fairly small seeds – very similar to the “english” cucumbers I’m used to. It was both crisp and slightly sweet, which is about right, and was excellent when fresh from the fridge.
  • Cherry Tomatoes – these were the same as the previous pot, with the same good points (firmness, lack of bitterness), but also the same bad points (not very sweet). We didn’t manage to eat all of them before Mexico, and they’d gone by the time we came back, so we lost probably half to two thirds of the pot.

Ratings:

  • Hits – aubergine, fennel, green chard, cucumber, green beans
  • Near Misses – cherry tomatoes
  • Total Flops – none, woohoo! πŸ™‚
  • Not Rated – green peppers, thai basil, piper betel leaves

Final Opinion:

Apart from the tomatoes, this was a pretty good box, even though we didn’t manage to try everything yet. The impromptu trips to Mexico threw the spanner in the works, which is why we didn’t finish everything (and why we had to skip box 4), but that won’t happen in the future, so we should have a good run from now to the end of the season.