Organic Box 4th November

05/11/2009 by D.

fruit: cox apples, clementines, plums, conference pears, bananas
veg: savoy cabbage, leek, delicata squash, parsnips, carrots, onions, mushrooms, ambo potatoes, chillis

The thick, green leaves of the Savoy cabbage mesmerized the children this morning, and I must say it was a beautiful sight.  The fruit bag is defintely going to provide enough for an autumn crumble with custard to ward off the increasingly wintry nights.  We’ve been having quite a bit of rich food in the last few weeks; a direct reaction to the darker skies and colder days, but now it is time to turn to more robust (and less fattening) fare.   My favourite winter comfort food, which is quick to make, filling but low in fat, is soup.   Its perfect whilst I adjust to the shorter evenings, and makes supper easy for us when we get home in the dark and want to eat something warm and filling straight away.  I like to make batches of the pureed soups and put them in rinsed out milk cartons in the fridge.  Then I just pour the amount I need to heat straight into the pan.  It is also a fantastic weaning food.

Thus the carrots will become a carrot, cardamom and lemon soup, the parsnips transformed into a thick, but light parsnip and apple soup (for some reason I’ve never been a fan of curried parsnip soup), and the cabbage will be used in a filling minestrone, which is actually more of a stew the way I make it.  The mushrooms, potatoes, chilli and squash will be curried and served with dahl, raita, fresh corriander and some steamed basmati.

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