Food Box Delivery
Food Box Delivery
It was a pleasant surprise to open my apartment door in busy Berlin to find my weekly box of fresh fruits and vegetables outside, delivered that morning. After running some errands I came home and mentally made a list of what I’d prepare with Mother Nature’s box of goodness. The delivery is from a farming family called Brodowin’s located in historic Chorin. Chorin is famous for their monastery which is called Kloster Chorin (both words pronounced with a hard “k”). The monastery, was built in the middle of a forest in 1273. They hold an annual fest there which includes a variety of beer made by the monks. Take a look at the link for some stunning photographs of the architecture.
Back to the food box ...
For a very nominal price including delivery, I received a pristine package of organic produce which included a bunch of beets, carrots, apples, red peppers, zucchini, green onions, kohlrabi, baby fennel, a tight head of red lettuce and some fruits (organic but from a distance).Everything had been picked the night before so it was all super fresh and lovely. Needless to say I was really jazzed at my green box of goodness.
Would you like to walk through my prep? You will see everything is organized and ready for use now! Unlike shopping at a grocery store, I’m happily surprised to use what’s delivered rather than planned (as in a grocery list). The first thing I did was wash everything. It takes a little time because it’s actually grown in the ground as opposed to growing in a hydroponic greenhouse. I scrubbed my carrots and beets, apples and kohlrabi. Fruits and veggies grown in the ground are good sources of vitamin B12 (at least that’s what I’ve read).
After dunking the lettuce in a few changes of water I chopped it up (left some of the center leaves for wraps and sandwiches), spun it thru the spinner and put all the chopped lettuce in a zip bag with a dry folded paper towel. This keeps my lettuce fresh for days, up to a week.
Next was the beets. I like beets in juice, roasted, in slaws, etc. The leaves and stalks are delish. I separated the bulbs, chopped the stalks and kept the leaves separate for my morning Jilly Juice.
Since I’ve had a craving for ginger and beets, I prepared an Asian sort-of slaw and have been enjoying it for lunch and then a snack this afternoon. I like to play with my food and made a Beet & Basmati Stack with some chiffonade of kohlrabi leaves as garnish.
Beet & Balsamic Slaw
4 raw beets, peeled and grated or spiralized
2 good tasty apples, grated
2 tbsp mirin (sweet sake for cooking)
1 tbsp white balsamic vinegar
1 tbsp grated fresh ginger
1 orange, zest & juice
salt & pepper to taste
Mix it all together and let it sit for an hour before serving to let the flavours blend. This will keep refrigerated for 3-4 days if it lasts that long.
In the mornings it’s great to have my fruits and veggies prepped for my morning Jilly Juice. Without recipes, you can see some of my morning mixes which also include some fresh herbs from my Berlin balcony.
One of the last things I made was a really quick slaw using the kohlrabi, carrots and green onions. Kohlrabi is a German turnip (kohl = cabbage & rabi(e) = turnip). It tastes a little like broccoli and cabbage in one.
Here’s my prep before and after peeling.
3-4 green onions
350 g carrots
525 g kohlrabi (3 pieces)
50g extra virgin olive oil 50g
40g apple cider vinegar
25g sugar raw brown sugar
5g salt
10g whole grain mustard
pinch of celery salt or celery leaves
Cut everything into 3-4” pieces.
Add/weigh all ingredients into the TMX bowl. Mix 4-5 seconds/Speed 4 with TM spatula inserted into lid. Repeat for 1 or 2 seconds if necessary until everything is evenly chopped.
Unless you’ve been living on another galaxy, you’ve heard that you should eat your colours. It’s delicious, super healthy and an act of love for the world when you choose plant-based foods over animal products.
Eat Your Colours!!
7 June 2012
Thursday, June 7, 2012