this week's veg box

First one from Box Bush Farm. £15 quid bought us:

• 4 fat tomatoes
• 1 hispi cabbage
• 1 cauliflower
• 2 small swedes
• 1 lettuce (hate 'em - must get them added to our "do not ship"
• bunch of asparagus
• 6 apples
• 4 oranges
• bunch of bananas
• 1 cucumber
• new potatoes
• carrots
• 3 red onions

The asparagus is going to go with a chicken pie tomorrow, with the last of last week's roast chickie!. Tonight will be sossidge with a bubble and squeak made with one swede, potatoes and cabbage. - the other swede can go in the chicken pie filling, with carrots and red onion. Cauliflower cheese and roast potatoes one night, Indian cabbage another.

Problem this week is I'm out three nights on the trot - two which can't be ducked (School Governors' meeting and Parish Plan meeting), and one social which I don't want to miss. Food is always difficult on meeting nights - the school one runs from 6 p.m. till about 8.30; too early to eat before I go, too late afterwards to cook.

;; ponders

fennel and chickie! risotto.

 We had a lovely free range roast chickie! on Bank Holiday Monday, which has pretty much dominated our food this week.  Last night - risotto.

 

As I always say, 5oz risotto rice and 1pint of liquid feeds two hungrish folk.  The liquid last night was a mix of lemon juice, rice wine and the indispensable Marigold veg bouillon.

 

Chopped the fennel and a red onion, and fried very slowly in butter and olive oil until the fennel was cooked.  Added the rice, and stirred it round.  Added the liquid bit by bit, each time waiting till the rice absorbed the liquor.  When it was almost all added, popped in some seasoning, and some shredded cooked chicken, then finished off the liquoring.

 

Quick, simple, tasty.  Try it.

Originally posted at Reactive Cooking.