One of the most pressing questions of the day… any ideas?

One of the fun sides of eating more locally sourced food is the need for creativity in the kitchen. Just give us the highlights or if you have time go for the full recipe!

To get the ball rolling…
14.10.10 We had leek and potato cakes, mushrooms in garlic and steamed carrots followed by an oaty apple crumble.

  • catherine November 10, 2010 at 16:35

    jerusalem artichoke souffle tonight.

  • catherine November 9, 2010 at 17:20

    We had a Philadelphia classic – cabbage pie. You get steamed shredded cabage, in this case with some chilli and mushroooms, perhaps a few leeks… mix in some of the aforementioned shameful cheesy stuff and a tablespoon of veg. stock, top with mash and grated cheese, bake in oven.

    I meant to record a good dinner the other day. Soaked whole wheat. Cook as risotto with onion and stock. Shredded kale and leeks, steamed, mixed through. Top with poached egg. We added toasted sesame seeds. Plenty salt & pepper. Very toothsome.

  • christopher November 9, 2010 at 17:18

    good fish recipe in the FD summer recipes booklet page 18

  • Mike November 9, 2010 at 17:18

    We had a disaster with horrible soup and horrible vegetable splodge too.

    Tonight = spag bol. Playing safe in the rain.

    The spag is Italian, the bol is Fifian.

  • catherine November 9, 2010 at 17:17

    it was nice – did it with caramelised onions and a few old apricots in with the pumpkin, so it was quite sweet. Walnuts would have been a nice addition. Instead if ricotta, I used a basic white sauce with a good dollop of cream cheese in it. OK, it was Philadelphia. We use quite a lot of Philadelphia in our fife dieting, living near a small Co-op store and not supermarketing.

    Tonight, all the veg still left in our box will become a curry of some sort, to make room for new box tomorrow.

  • catherine November 9, 2010 at 17:16

    maybe this is worth a try?

  • Louise Bickett November 9, 2010 at 17:15

    Roast Pheasant and Tatties bought at the Kirkcaldy Farmer’s Market, carrots and parsnip from my son’s allotment :)

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