Posts Tagged ‘broccoli’

Box 9 – Roundup

Actual usage & thoughts:

  • Broccoli – We used the largest of the three spears in the Beef, Broccoli & Green Beans stirfry (along with the green beans from a few weeks ago). The broccoli did a great job of trapping the sauces, and the taste of the broccoli itself wasn’t too bad (considering we’re not really huge fans of it). However, the remaining spears had to be thrown out, as they went bad very quickly, which surprised us.
  • Lettuce – A fair number of the lettuce leaves we used in sandwiches throughout the week, including my strange-sounding-yet-tasty PB/lettuce/radish wrap that I threw together almost at random at one point. We’re only about halfway through the whole head, but the leaves are keeping well, so it’ll be used in yet more sarnies this week as well. As expected, the leaves were crisp at heart, with not too limp leaf ends, which is pretty much the best compromise leaf for this household. They were also fairly sweet, which is always a good thing!
  • Rapini – June managed to find a reasonable recipe that used the raab, from which she made the Pasta with Rapini and Bolognese sauce. While the overall dish was great, the rapini was effectively relegated to being merely a supporting green, and didn’t end up lending that much flavour to the finished product. That’s not to say that it wasn’t good, it merely didn’t show it’s strengths in this particular usage.
  • Radishes – Most of the radishes ended up sliced and added to the aforementioned PB/lettuce/radish wrap (I used a huge wrap to fit it all in), with the rest just munched on while the wrap was being prepped. Once again, the tops started to rot very quickly, so we didn’t get any use out of that aspect, but the radishes themselves were as crunchy and warming as the previous batch.
  • “Young” Onions – Along with the avocado (see below), and a red round tomato from a previous box, June made a guacamole recipe that she really likes. This only used one of the onions, so we’ve still got the rest of the bundle to go. However, they appear to be keeping fairly well, so there’s no reason not to use them in the coming week.
  • Italian Parsley – Last Sunday June made a pot roast for us and her family, which was okay but nothing special (hence no blog mentions other than this). The parsley was added to the pot during the cooking process, so was really just a supporting flavour, thus I can’t really say whether it was “good” or not. We’ve still got about half of it left, so maybe we’ll find a more prominent use for it in the coming weeks.
  • Ponkan Tangerine – Since there were two of these, I had one and June had one. We both agreed that while they weren’t super sweet, they were definitely sweet enough to be refreshing, and I was surprised at just how juicy they were. In fact, there was very little pulp in each segment, compared to the amount of juice, so it often felt more like drinking than eating them!
  • Red Grapefruit – I’ll be honest on this one – I completely forgot we’d got these as they’d been put in the basket with all the other fruit & veg, and their lack of distinction meant I mistook them for something else each time I saw them in passing. However, they still seem firm and ripe, so I’ll have to at least try them this week.
  • Avocado – Since I’m late posting the roundup this week, I actually say that we’ve used (2 of the 3) avocados now, rather than none which would have been the situation on Friday & Saturday. June made a variation on a guacamole recipe a friend of hers made, and from what she tells me it’s a huge success.

Ratings:

  • Hits – Avocado, Ponkan Tangerine, Lettuce, Radishes, Young Onions
  • Near Misses – Broccoli, Rapini, Italian Parsley
  • Total Flops – none
  • Not Rated – Red Grapefruit

Final Opinion:

Even though we didn’t finish everything, we managed to at least try everything (except the grapefruit), which is a good step forward. Obviously, we will not always pick the best use for various things, which is why the rapini and parsley didn’t get top marks, but its a learning process, and we’ll do better the next time we get those items.

Box 9 – Opening

What’s inside our half box #9?

  • Broccoli – three spears, of varying sizes
  • Lettuce – one head
  • Rapini – (AKA Broccoli Raab) one bundle
  • Radishes – one large bundle of the French Breakfast variety
  • “Young” Onions – one bundle of these onions which are halfway between spring onions (AKA scallions or green onions) and full onions
  • Italian Parsley – one bundle
  • Ponkan Tangerine – two
  • Red Grapefruit – two
  • Avocado – two, plus one from the extras box
Box 9

Box 9

Initial thoughts:

Of all the items in this week’s half box, only the rapini stands out as unusual, which means there’s still hope that we might finish an entire box in just the one week – especially since nothing seems to need to sit out ripening either.

Usage ideas:

  • Broccoli – Hmmm… I think it’s safe to say that we’ve both got mixed feelings about broccoli, and we’ll both eat it in small quantities, but rarely would we actually specifically chose to eat it, at least not on it’s own. Given that there’s plenty of it this week, our best bet is probably to combine and/or disguise it with other things, such as baking in a quiche with ham and cheese, or steamed then covered in sweet & sour sauce.
  • Lettuce – This will definitely feature in either salads or sandwiches this week, the latter of which I’m going to be eating plenty of, so that’ll probably use up this entire head.
  • Rapini – The CSA newsletter has a recipe for rapini polenta, but I doubt we’ll be making that. A quick search around teh intarwebs seems to hint that it works well with pastas, but since it’s of Italian and Chinese origin, this doesn’t really surprise me! This will probably be the one thing this week that we’ll need to really think about to find a good use for.
  • Radishes – The simple radishes on buttered bread recipe (if you can call something that simple a recipe) from the last time we had these is definitely in consideration, as is featuring in a salad at some point. However, I’m curious as to whether they’d work in a cooked form, so might experiment in that direction as well.
  • Onions – The tops of these can be used in any dish that calls for spring onions, and the bulbs could probably substitute for shallots in a pinch, or whenever only a small amount of onion is required. That being said, they might be good candidates for pickling, so I’ll have to look into that as well.
  • Italian Parsley – Obviously this can be very easily used as a garnish, and otherwise combined with meats and other herbs in any number of other dishes, so I can’t really think of anything in particular that this might be used in yet.
  • Ponkan Tangerine – If these are as sweet as the newsletter says they are, we’ll probably just eat them out of hand (or let el nino attack one again),  but they’d definitely work in a salad as well, as they’d make for an interesting contrast with the radishes.
  • Red Grapefruit – I’ve not eaten grapefruit in years, so I might just do the classic halves with sugar for breakfast one morning. Otherwise, I’m sure we can come up with something for these, perhaps adding them into a small batch of marmalade?
  • Avocado – These are likely to be the last of the season (according to the newsletter), so June will need to make the most of them. That being said, there are three of them, so I might try claiming one for myself (even though I’m not a huge fan of avocado, at least I haven’t been up until now). Thinking of which, I was catching up on my ‘Good Eats’ backlog yesterday, and in the latest episode (“Live and Let Diet”) Alton combined avocado and sardines on toast, which sounds like something I wouldn’t mind trying…

Photos by me, edited by June:

Broccoli

Broccoli

Lettuce

Lettuce

Rapini

Rapini

Radishes

Radishes

Young Onions

Young Onions

Italian Parsley

Italian Parsley

Ponkan Tangerines

Ponkan Tangerines

Red Grapefruit

Red Grapefruit

Avocado

Avocado