Autumn Vege Bag - Week 11
We keep an archive of previous vege highlights, tips and recipes in the previous weeks blog posts.
Click on any vegetable that has a link to see posts with more detailed information about it.
Click here to go to the archive and use the “filter” to bring up previous posts we’ve highlighted a vegetable for more tips, recipes and background info.
Farewell summer crops.
This week we have
Carrots (from Ahoaho māra kai)
Potatoes (Ahoaho māra kai)
Salad Mix (Ahoaho māra kai)
Pumpkin or squash piece (Crooked Vege Ōtaki)
Tomatoes, Capsiscum or Chillies (Crooked Vege Ōtaki)
2x of Cucumber and/or Zucchini (Crooked Vege)
Coriander or garlic chives
Pak Choi or Kohl Rabi (Crooked Vege Ōtaki)
Vege highlights, tips & recipes
Pak Choi
I use Pak Choi as a bit of a spinach subsitute in stews and curries (like Saag/Palak - the green indian curry), chopping it small and cooking it down.
George likes to use it in stir fries. Throw it in near the end to keep the crunchiness. Her tip is to pull the leaves apart and make thin slices across the leaf, which gives a better texture. Slicing down the leaf runs in the same direction as the fibre, leading to stringy bits.
Chillies
We’ve got the same spread of chillies as the previous weeks - Shishito (mild), Cayenne (medium), Habanero (hot). They’re in abundance at the moment - I recommend freezing of drying them for winter use. They’re only available for a few months of the year, and it feels unnecessary to buy dried (or grown-in-coal-powered-greenhouse) chillies for 9 months of the year when they’re abundant now.
—
Ka kite ano,
Jon
