Wednesday, March 14, 2007

Box Contents March 14, 2007

I picked up the first box of the season on my way home from work and unpacked it immediately. The produce looks great. The fennel is nothing short of lush (I actually put the tops in a vase rather than hiding them in the refrigerator). Even the dubious radishes look appealing...

This picture shows the amount of food we received. It is a manageable amount for two if we store it properly and actively plan to eat it. So far so good.

For dinner tonight I loosely followed a recipe for a mixed vegetable tagine from the BBC Good Food site. In the process I used some of the carrots, leeks, and turnips. We served the tagine with whole wheat couscous and a 2005 Vin Gris of Pinot Noir from Robert Sinskey Vineyards. We love this wine and highly recommend it -- it is on our top 10 list of food-friendly wines; we also appreciate the Robert Sinskey philosophy.
Seasonal Vegetable Tagine
... serves 3 generously as a main course

2 small carrots, diced
2 small turnips, diced
2 small leeks, white and light green parts only, thickly sliced
3 cloves garlic, minced
1 preserved lemon peel, diced
1 14.5 oz can of diced tomatoes
1 14.5 oz can chickpeas, drained and rinsed
1 cup frozen diced sweet potatoes
2 tablespoons agave nectar
4 teaspoons ras el hanout
2 teaspoons harissa

Preheat oven to 350 degrees. Prepare the ingredients and mix together in the base of a tagine. Bake, covered, for 1 hour stirring occasionally.

If you don't have a tagine, most recipes I found recommend sauteing the garlic and onion in a bit of oil, adding the vegetables and the liquids and simmering for ~30 minutes.

Nutritional Information (per the Calorie Counter at
Calories: 256, Total Fat: 2.5g, Cholesterol: 0mg, Carbohydrate: 51.1g (9.7g dietary fiber, sugar 22.9g), Protein: 9.6g