farm share

This wasn't a very interesting week of farm share cooking. I didn't even take photos of the red curry I made with the eggplant and beans (and some of the fennel) because that's something I make ordinarily.

I did make cucumber pancakes for breakfast on Saturday, though. The cucumber taste was quite well disguised, but I was lazy and used regular flour instead of rice flour (or cream of wheat) so the pancakes were kind of doughy. They definitely would have been better crispier, but they made quite a good vehicle for ketchup, at least.

Since most of the recipes and suggestions for fennel that didn't mention any liquorice taste involved roasting the fennel, I made roasted fennel and potato salad. It was yummy, but in spite of, rather than because of, the fennel. I don't think I'll be buying any fennel on my own.

This week the vegetables were less exotic. We got potatoes, carrots, bell peppers (capsicum), spring onions and tomatoes. And a little more chard (silverbeet) and cucumber (sigh...). The more conventional vegetables did at least come in exciting colours. We got purple beans! And a purple pepper.