Reverse Meal Planning

Pyxis

My veg box people, pre-Covid, use to supply seasonal foraged veg which was very interesting. I miss it.

I particularly liked purslane, , because, as a vegetarian, it is a great source of omega-3, the quantity rivalling that of some fish.

I have managed to buy some seeds, though, so will try growing some.

I would be very loth to try foraging myself, as some edible plants have poisonous look-alikes.


The most recent one was burdock root, which I really liked, but then it was soon no longer available, but when I googled it, it seems that there is a very poisonous look-alike, belladonna, which grows near it, so I wouldn’t risk trying to find it myself! 😱

-taff

Try Jekkas herbs for the wild stuff you like, they have a very very extensive seed catalogue

greenbee

I'm going to steam the alexanders stalks and have them with butter. Leaves were good in the soup. I'll let you know about the stalks. I only forage if i'm absolutely sure (like wild garlic). It's unlikely I'll decide alexanders are worth being able to identify (too much like cow parsley...) but you never know!

I also have the black garlic that @Pyxis likes and had some on toast earlier as recommended in the paperwork but I'm not sure that's the best option. 

Pyxis

greenbee said:

I'm going to steam the alexanders stalks and have them with butter. Leaves were good in the soup. I'll let you know about the stalks. I only forage if i'm absolutely sure (like wild garlic). It's unlikely I'll decide alexanders are worth being able to identify (too much like cow parsley...) but you never know!

I also have the black garlic that @Pyxis likes and had some on toast earlier as recommended in the paperwork but I'm not sure that's the best option. 

Yes, I think I mentioned that I eat three or four cloves a day like sweets. They are incredibly nutritious.
You can, though, put them in cooking by mashing in a little water to make them more of a paste and then just add it to whatever dish you like.

I got some pre-peeled in a tub, which is convenient, especially as I can’t get the bulbs easily at the mo, but I must say, I prefer the bulbs for taste.  Not a lot in it, but still a difference.
I’ve not tried them on toast. I’ll give that a go.

I enjoyed my asparagus tips yesterday, and I’ll eat the stalks another day, I still have a load of the carrot soup I made yesterday as well, and some minced veg stir fry.

PipneyJane

@greenbee What do Alexanders taste like?  I had to look them up - I’d never heard of them.   Google tells me that they’re also called horse parsley, which I have heard of.

- Pip

PS:  If you have too many carrots, don’t forget carrot cake and Carrot & Hazelnut Roast.  Both freeze well if you want to double up.  The latter comes from  Rose Elliott’s Cheap and Easy Cookbook.  Who had too much celeriac?  Rose’s website has a Celeric Terrine recipe

Suffolk_lass

PipneyJane said:

@greenbee What do Alexanders taste like?  I had to look them up - I’d never heard of them.   Google tells me that they’re also called horse parsley, which I have heard of.

- Pip

PS:  If you have too many carrots, don’t forget carrot cake and Carrot & Hazelnut Roast.  Both freeze well if you want to double up.  The latter comes from  Rose Elliott’s Cheap and Easy Cookbook.  Who had too much celeriac?  Rose’s website has a Celeric Terrine recipe

I like the sound of carrot and hazelnut roast - the link you posted does not seem to have it there (but it did have a leek soufle recipe!).

Someone in the Village did a Fish and Chip run last night and twelve households had fish and chips delivered. I pinched half of DH's chips with two perfectly fried eggs while he had small cod  with his share. What a treat!

greenbee

PipneyJane said:

@greenbee What do Alexanders taste like?  I had to look them up - I’d never heard of them.   Google tells me that they’re also called horse parsley, which I have heard of.

- Pip

PS:  If you have too many carrots, don’t forget carrot cake and Carrot & Hazelnut Roast.  Both freeze well if you want to double up.  The latter comes from  Rose Elliott’s Cheap and Easy Cookbook.  Who had too much celeriac?  Rose’s website has a Celeric Terrine recipe

I haven't had a chance to try them yet, although they're prepped, and the leaves are souped. Hopefully I'll have them tonight. Mind you, I need to think about what else to have once I've finished potting up the tomatoes... 

candygirl

I love Rose Elliot My ex Dragon in law, bought me a few of her books when I first got married. 
Am using up courgettes today, n making spicy courgette spaghetti,  onion n cheese on top .An old fave of mine 😋

Pyxis

Having had a Morrison’s delivery today, which included a very large bag of spinach, (thought I was ordering a smaller bag), I had no room in the fridge to quarantine such a large bag so decided I’d just have to eat it! 

Good job it shrinks down to very little in comparison!

Anyway, I ate it all! Popeye would have been proud of me! 😁
🎶 I yam what I yam and that’s all what I yam,
I’m Pyxis the no-waste gal! Whoo-whoo! 🎶

greenbee

greenbee said:

PipneyJane said:

@greenbee What do Alexanders taste like?  I had to look them up - I’d never heard of them.   Google tells me that they’re also called horse parsley, which I have heard of.

- Pip

PS:  If you have too many carrots, don’t forget carrot cake and Carrot & Hazelnut Roast.  Both freeze well if you want to double up.  The latter comes from  Rose Elliott’s Cheap and Easy Cookbook.  Who had too much celeriac?  Rose’s website has a Celeric Terrine recipe

I haven't had a chance to try them yet, although they're prepped, and the leaves are souped. Hopefully I'll have them tonight. Mind you, I need to think about what else to have once I've finished potting up the tomatoes... 

Difficult to explain... I wouldn't go out of my way to buy them, but if you come across them then they're not unpleasant. I steamed the stalks and ate them with salt and butter. Very aromatic - almost aniseedy at times.