CSA Veggie Stir Fry

I love my weekly box of fresh, organic, local produce.

Oh, have I said that before?

Sorry for sounding like a stuck record, but deciding to receive a weekly CSA delivery is the smallest change, but it has yielded the largest difference.

I am now saving money on groceries, eating healthier, and experimenting with new recipes and produce.

All the while, I’m supporting businesses that I believe in.

A win-win situation.

Here’s how I make the best use of this service.

1. Before Wednesday of the delivery week, I visit my CSA’s online shopping center. There I can see what produce is planned to be included in my weekly vegetable box.
2. Usually I want everything that is scheduled, but sometimes there will be items that I either don’t want or already have left from the previous week’s delivery, take carrots cor example.
3. If I want all but one item, say carrots, I usually keep with the scheduled box but just edit my order to not include carrots.
4. I also have the option to choose a completely different box. Biolandgärtnerei Hüsgen offers 8 different pre-planned boxes for €12.50: Vegetable, Mother and Child, Fruit, Regional Produce,Raw Produce, Single, Quick Cooking, and Full Assortment boxes.
5. If I didn’t want any of the pre-arranged plans, I could create a Wish Box by choosing individual items from the online shop.
6. In addition to the organic produce boxes, their online shop offers almost any other product that can be found in a small organic grocery store. I usually add a box of 6 eggs from Hof Alpermühle.
7. Once my order is placed, I keep my eyes open for recipes that include the items I expect later in the week.
8. I usually plan my meals based on which food items spoil more quickly. The produce with a shorter life-span is cooked earlier in the week than the more resilient veggies. This leads to less waste and better quality.
9. On Friday, my box is delivered to my front door and the real fun begins!

Biolandgärtnerei Hüsgen makes it so simple to choose items and plan my weekly delivery. I rarely need to shop the regular grocery store and as a result, have saved a lot of money.

Although I’m pretty good at planning how to use my weekly veggies, there have been times when my fridge is about to burst with produce that needs to be used.

 

When this happens, I either make soup or stir fry.

My CSA Veggie Stir Fry is less of a recipe and more of a formula for using up any vegetables that linger in the crisper…

This week, my CSA Veggie Stir Fry included pea pods, savoy cabbage, mushrooms, broccoli, shallots, ginger, garlic and sesame seeds.

The garlic and ginger were cooked briefly in hot sesame oil before I added the remaining vegetables. This allows the oil to flavor which will later help to impart an even taste amongst the veggies.

Cooked over high heat, I added a bit of water every now and then to help the veggies steam.

Once the vegetables were starting to soften and brighten in color, I added a simple stir-fry sauce made with sesame oil, soy sauce, miring, agave nectar salt and pepper.

Cooked until tender yet slightly crisp, the last step was to add sesame seeds to the vegetables.

Served with jasmine rice, this CSA veggie stir fry was one of the best I’ve made yet.

CSA Veggie Stir Fry Formula

~ Vegan ~ Vegetarian ~

Prepare the Vegetables and Oil

4-5 cups raw vegetables, all cut to a similar size

2 cloves garlic

1/2 inch nub of fresh ginger,

1-2 Tablespoons sesame seeds

1 Tablespoon sesame oil

Prepare the Sauce to Taste

1 Tablespoon sesame oil

2-3 Tablespoons soy sauce

1-2 Tablespoons mirin (Japanese cooking wine)

1-2 teaspoons agave nectar

salt and pepper

 

Step 1

Heat the wok or non-stick frying pan. Add the sesame oil, heat for a moment then add the garlic and ginger. Cook over high heat until fragrant.

Step 2

Add the vegetables and continue to cook over high heat, stirring frequently. If the vegetables begin to stick, add a couple tablespoons of water.

Step 3

Combine the sauce ingredients in a small cup and whisk well. Once the vegetables begin to brighten, pour the sauce over top and stir to well-coat all ingredients.

Step 4

Continue to cook until the vegetables are tender to the tooth but still slightly crisp when bitten into. Stir in the sesame seeds.

Step 5

Serve the stir fry over cooked rice and enjoy!

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Spring Tour

Chickens, juice and vegetables- Saturday was a fascinating day as I toured the farms and local businesses where my local CSA grows and acquires their produce and products.

The tour started at 9:00 at the farm where the vegetable boxes are packed, Biolandgärtnerei Hüsgen. When I first chose to receive a weekly vegetable box delivery, I picked this company for a few main reasons:

• Their dedication to growing organic produce
• Their support of other local organic farmers
• Their commitment to be as environmentally friendly as possible
• The ease of participating due to their online shop
• That this business is allowing a young family to do what they love while being available to their children

In addition to their vegetable box delivery scheme, they also own and operate a small organic grocery store for the community.

The store had a wonderful local feel to it. It was at this shop that I saw my first bulk bins in Germany. They had a little bit of all things necessary without being crowded.

Outside the shop, they had so many vegetable plants and flowers for sale. I would love to go back to buy some plants for the balcony.

The shop was really busy with locals from the village picking up their plants and weekly shopping.

Throughout the first half hour, we were free to walk around the shop and farm before setting off in a tour bus at 9:30.

Our first stop was Hof Alpermühle, the farm where my eggs come from.

The eggs from Hof Alpermühle are free range and certified organic. We were taken on a tour of the chicken coops as well as the room where the eggs are sorted, stamped and packaged.

To be certified as an organic, free range chicken farm, the family farm must meet certain regulations (I hope I get everything right, my German is alright but not fluent.)

• Chickens are all-natural, unmodified by breed or body
• Access to organic food and water at all times
• Access to the outside (the barn is closed up over night to protect the chickens from foxes)
• Access to shelter at all times
• Free choice in nesting
• A dry, naturally ventilated, sanitary shelter
• No more than 4 hens per square meter (at this farm, they only have 2 hens per square meter)

One thing I found a bit ironic was the chicken feed. The ingredient list on the hens’ feed is healthier and more natural than probably 85% of food items that we’d find on grocery store shelves.

All feed ingredients were certified organic and recognizable as grains that we’d even eat.

The farm has 2,500 chickens, split into 4 family groups, which each lay one egg per day in the morning hours, usually between 6-10 am.

Although the barn is kept closed over night, the doors are opened bright and early to allow the chickens access to open pastures once they’re awake and active.

We were shown one of the hens up-close. Here, the owner, Mr.Klose, is describing how the beaks of chickens are cut off in caged farms. Every hen on his farm looked like the image of a healthy and happy hen.

This is the nesting room. The hens have free choice to lay eggs wherever they want but they like the dark of this part of the barn. Once the hens lay their eggs, they head outside.

The nests slightly slope back, allowing the eggs to roll and be collected. The size of the eggs depends on the age of the hens. Older hens lay larger eggs than young hens.

I was really impressed with how clean the barn was. The hay on the ground was dry and fresh, keeping the hens’ feet healthy. Since the barn was so sanitary and the hens were so healthy, the eggs came out immaculate.

Once the pallets of eggs are collected, they are taken to be sorted.

The sorting is done by a conveyor belt system which is carefully observed by the employees of the farm.

Some stages are more carefully observed than others, such as the candling stop where the eggs are checked for shell damage and deformities.

I remember candling eggs in kindergarten throughout the process of hatching chickens in a classroom incubator.

Here Mrs. Klose was explaining the difference between egg sizes and colors. She also told us that her dogs, although not trained to do so, protect the hens from hawks and foxes.

Every member of the Klose family, human and hound clearly love the hens they care for.

After the tour, we were treated to coffee, brownies and fresh fruit.

The brownies came from a local bakery that only uses eggs from Hof Alpermühle.

One thing that was really funny was when Mr. Klose opened the barn door. As soon as the hens heard his voice, they came running from all directions to greet him like a pack of loving dogs.

I am so glad to know where my eggs come from. To see the way the hens are cared for makes me completely comfortable consuming a product from this farm.

It was also wonderful to meet the family and get to know their passion for organic farming.

After the chicken farm, the next stop was the local juice press.

I once received a mystery-free bottle of Weber apple juice in my vegetable box. It was the best apple juice I have ever drank, 100% pure fruit juice, pressed in a family press not far from my home.

The tour of Weber Fruchtsaftkelterei started in the apple orchards.

Mr. Weber took us around his apple orchard while explaining the varieties, pollination of the trees and recent weather conditions.

The orchards host bees, local grazing animals like cows and sheep, birds and even small children.

The blossoms have just fallen off of the apple trees.

Weber buys apples, pears, rhubarb, cherries and an assortment of other fruit from local farmers, but 10% of the apples used in their products were grown in the Weber family’s own orchards.

They also import some exotic fruit such as mangoes and bananas for a few of their juice varieties.

Although some fruit which can not be grown in this area is imported, they are committed to using local fruit for all else.

Seeing that it’s spring, the presses were not running but we were invited to return in the fall when the apples are harvested and to see the press in action.

I have no idea what Mr. Weber was talking about in the large room full of huge metal vats. The technical language mixed with the loud echoing kids’ voices= I didn’t catch a single thing.

The room was pretty impressive none the less.

After the big jugs room, we saw the assembly line where the bottles are cleaned, filled, sealed and labeled.

Weber reuses its bottles like most other beverage companies in Germany. I love the pfand system here. When you buy most drinks, you pay a pfand for the bottles. Pfands are usually between 8-20 cents, depending on the size and material of the bottle. When you’re done with the contents, you bring the bottle back to the store and get your money back. This economic incentive results in bottles being reused rather than going to garbage dumps or incinerators.

The whole process, from apple branch to bottling takes place on the family-owned property.

After the tour, we were invited to a juice tasting.

Apple mango, pear, apple, apple cherry, apple black currant, and apple elderberry juice were served.

Mr. and Mrs. Weber even brought out their apple sparkling wine for us to taste.

My favorite juices were the plain apple and apple mango. I bought a bottle of both from their little shop.

I also bought a bottle of rhubarb nectar which I brought to a going-away BBQ Saturday evening. We mixed the rhubarb nectar with champagne- so so so delicious!

After our visit at Weber, we went back to Biolandgärtnerei Hüsgen for a yummy fresh lunch before continuing the tour of the gardens and box-packing facilities.

Lunch was white asparagus soup and a salad. Both asparagus and the red lettuce were in my box this week.

The local organic bakery where the delivery scheme buys its bread was also at the farm for us to taste and buy some of their new products. Although almost all of their products are vegan, when eggs are used, DLS whole-grain mill bakery only uses eggs from Hof Alpermühle.

Here is the DLS Bakery promise, copied and translated from their website.

Our products contain
NO preservatives
NO dyes
NO emulsifiers
NO cling materials
NO acidity regulators
NO anti-mold agent
No industrial bakery
NO pre-mixes

NO Animal products (with the exception of two bread recipes.)

All grains are grown under the highest organic standards in and around Hennef. The grains are slowly ground daily on natural stone.

I bought two wild garlic baguettes to bring to the Saturday night BBQ and a wild garlic and tomato quiche which I ate for breakfast on Sunday.

After lunch, we were shown the box-packing facilities.

All 1,100 weekly organic produce boxes are packed by hand.

We were shown how the produce is weighed, wrapped and organized for each and every individual box. One thing is for sure, every employee really seems to love and believe in the value of their job.

Next up, the tractor wagon was uncovered and those of us who were interested in touring the Hüsgen family farm hopped on to the hay bale seats and went on a ride to the greenhouses.

Several of the organic farms in the area operate through a partnership. Each farm grows the vegetables that they grow best, then they share the harvest.

Although the Hüsgen farm grows more than what we saw in these greenhouses, what we saw here was the main part of their partnership crop.

Tomatoes

Peppers

More tomatoes

Cucumbers

Rhubarb

While looking at the rhubarb patch, one little girl cried out, “Mommy, we had that in our box this week!”

To which the mother replied, “Yes, and here is where it came from.”

How cool is that?

Salads, dark leafy greens and herbs.

Mr. Hüsgen honestly discussed farming methods, costs, and difficulties in operating an organic farm. He expressed his dislike for the plastic-covered greenhouses but explained that they work well, are durable and more affordable than glass greenhouses. I respect him for his honesty and willingness to share his triumphs and struggles with us.

I am so happy that I am able to support this farm and all the other local businesses associated through them.

I truly trust in the health and wholesomeness of the products I consume from all farmers I saw on Saturday and all those who I didn’t see but know are trusted by the Hüsgen family.

If you live in the German state of North Rhine Westphalia, the photo above outlines the organic produce box suppliers in this area of the state.

If you live anywhere else in Germany and are interested in finding a Community Supported Agriculture scheme near you, please visit oekokiste.de.

For only 13 Euros per week, I am spending less money on food than ever before while eating healthy, local, organic produce and supporting businesses that I believe in.

Choosing to receive a weekly fruit and vegetable box is one of the best changes I’ve made in my life here. Seeing exactly where that food comes from has made my choice even more satisfying.

A big, warmhearted thank you goes out to everyone who participated in the Spring Tour this past Saturday (not that any of the farmers even know about this blog.)

I especially thank Biolandgärtnerei Hüsgen for allowing me to see, for free I might add, exactly who I’m supporting with my measly 13 Euros.

Thank YOU for reading along about this awesome day in my life!

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Vegetable Box May 13

Friday was a great day.

It was Teacher appreciation day at school and all I can say is that I appreciate being appreciated.

The kids were so excited to pour out their love and appreciation to our classroom assistant and me.

The kids prepared and presented a poem about the two of us. Our Room Mums decorated a large flower pot with the words of the poem and planted a gorgeous lavender plant inside. They also made a large version of the poem to display in the class as well as a small copy for the two of us.

First thing in the morning, we were each given one gerbera daisy from each kid in the class. Later in the day, when they read the poem, they each presented a long-stemmed rose to each of us. So sweet.

The theme was ‘flowers’ and our classroom looked like a garden. I can’t believe I didn’t get a single photo of the classroom.

I was too busy being in the moment to step back and see it from the outside. The parents of my students are simply amazing, I am really lucky to know each of them.

Just like last year, I stuffed myself silly at the Teacher Appreciation lunch. There are some very talented cooks in this school.

I had a lot of fun walking home with my flowers after school. It was fun because I shared the love and gave away most of the flowers to people I passed on the way home. There is one beautiful old lady that I pass every day. She looks like a million bucks, always smiling and wearing bright red lipstick.

When I stopped to give her the flowers, I discovered that she speaks English. We had a lovely little chat. She’s 94 years old, lives independently, does her cleaning and shopping herself and always makes it out of the house for a short walk each day. She was so thankful for the roses and kept holding them out to look at them with a huge smile as we spoke.

I can’t wait to share this story with my students tomorrow.

When I got home from work, my weekly vegetable box was there to greet me.

Red leafed lettuce

May turnips

Rhubarb

Parsley

Apples

Carrots

On Saturday I went on the Spring Tour with the farm where my vegetables are coming from. It was a fantastic day, full of information, but that will have to wait for its own post.

I hope everyone is having a good weekend.

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Vegetable Box May 6th

This week I received another exciting box of fresh, local, organic vegetables from my local CSA.

The originally planned box also included kohlrabi but I requested to go without this week. I had a hard time finding recipes for the 3 kohlrabi that came in an earlier box.

This week, the delivery contained:

1 bunch flat-leaf parsley

1 head of cauliflower

6 organic, free range farm eggs

1 pointed cabbage

In German, this cabbage is called spitzkohl, I’m not sure of the English translation since I only came to know this vegetable in Europe.

3 large carrots

3 lemons

Crimini mushrooms

1 gorgeous head of lettuce

2 zucchini

An enormous bag of baby spinach

I am most excited for the spinach since it is a difficult vegetable to come by. I can find full-grown spinach and frozen spinach, but the tender baby spinach is a rarity.

Although I really miss my mom this Mother’s day, talking to her this evening made my heart happy.

I love you so much mom and am incredibly thankful to have you for a mother, teacher, friend and example.

Enjoy the rest of your Mother’s Day!

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Vegetable Box Week 4

Even though I can see online what vegetables will be delivered each week with my box, I am still so excited to pull back the plastic and see what lovely veggies are waiting inside.

Here are the vegetables that are currently in season in Germany.

 Arugula- my favorite salad green

Fennel bulbs

a huge head of pak choi

  Cherry tomatoes

 Broccoli

Beets- I love beets, juiced, cooked, warm or cold

Carrots

Sebastian and I had plans to make tofu tacos for dinner tonight so the only veg box addition came from the tomatoes.

What sweet, juicy tomatoes they were too!

Last night we went to dinner at my friend Prachi’s house. Her mother and father are visiting from India and her mom wanted to cook for us.

Yes please!

We were stuffed to the brim, unable to refuse her flavorful snacks, curries, rice and desserts. 

Every time we would clear our plates, another serving was dished up. I felt like royalty. Very pleasantly stuffed royalty.

We stayed late into the night telling stories, hearing about life in India, laughing and enjoying the company of a wonderful family.

It was a great night indeed.

As a gift, I made a flower pot for Prachi and her husband, Jigar. I drew the outline of Germany on a white flower pot with a black permanent marker. Where Bonn is, I drew a heart then wrote, “Jigar and Prachi Grow love, grow.”

They are the kind of couple that you see and instantly know their love for one another is insurmountable. They are perfect for each other.

It was lovely to be in the company of their love and her parents’ love with my love. Really, a lovely night.

 

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Marinated Vegetable Kebabs

Our tiny electric balcony grill was put into action this weekend.

I came home from work on Friday and made a quick lemon dill marinade, based off of the lemon thyme marinade which was my standby last grill season.

I chopped up a handful of fresh dill, grated the zest of 1/2 a lemon…

added the juice of 1/2 a lemon, some salt, red pepper flakes, olive oil and a dollop of sweet mustard. Once whisked together, I added a bunch of aging vegetables.

Mushrooms, red and green peppers, zucchini and red onions.

Once the lid was on, these veggies were given a good shake to distribute the marinade.

I thought we would have the kebabs for dinner Friday night, but we ended up spending the evening drinking beer and playing in the park by the Rhine.

Josh’s diverse beer collection.

Friday was such a gorgeous Spring day.

The two German boyfriends from our group.

Living in Europe and hanging out with friends in the park after work, who wouldn’t want this life?

 

Monkey see, monkey do.

Lucky for us, Matt and Josh both have adorable little boys who provided most of the entertainment for the evening.

Lucky for them, Jan brought his bike and trailer to entertain the boys.

After detaching the trailer from the bike, the boys took turns pulling one another around. It was a fun, relaxing, simple Friday night.

So, rather than veggie kebabs, I had a falafel sandwich for dinner. While we were out, the kebabs were back home, soaking up the marinade.

On Saturday, after marinating for 20 hours, I finally grilled the vegetables. I was worried that the mushrooms would fall apart so tried to place sturdier vegetables around them. I added a couple of potatoes to the skewers as well.

I turned my little electric grill to high power and added the prepared kebabs.

Keeping a careful eye on the grill, I rotated the veggies as they began to darken.

The charred red peppers were the best!

Eaten alongside garlic herb bread, I pulled the veggies off of the kebabs to enjoy as a grilled salad topping.

Fresh and scrumptious!

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Veggie Box Delivery

Yesterday was a very exciting day for me.

After two years of tossing around the idea and half-heartedly searching for a local supplier, I’ve finally signed up to receive a weekly veggie box delivery.

I’ve searched several times before but never found a local farmer/ garden who delivers. There are several organic grocery stores in the area who have a box delivery scheme, but I wanted to go directly through the farmers.

Earlier this week, I found a farmer who delivers outside my area and sent an e-mail asking if he could recommend someone near me. He wrote back right away and recommended two suppliers.

I chose to go with the family-run farm, Biolandgärtnerei Hüsgen, and after a couple e-mails, they had me on their list for a delivery the same week. I love that they responded so quickly and set everything up with no hassle. I just wish I would have found them earlier!

My box arrived at school and I tore into it like a kid on Christmas morning. I was so happy to discover two new-to-me vegetables.

Without the turnips, I couldn’t identify these greens. Beautiful, freshly cut turnip greens.

These strange ginger-looking root vegetables are Jerusalem artichokes. I can’t wait to figure out how to eat them!

I have heard of Jerusalem artichokes, but always imagined they would looked like, well, artichokes.

Also included in the box were two bunches of the freshest arugula I have ever seen…

a bunch of carrots, two zucchini and three kohlrabi.

The box came with recipes for the turnip greens as well as an itemized list of the vegetables which included their farm or origin and unit price. All of the vegetables are organic and from farmers in my region. Cost: 13 Euros.

The supplier I chose offers several different box schemes including:

• regional assortment box
• a veggie, fruit, salad and herb box
• a mother and child box
• a raw eating box
• a speedy cooking box
• a fruit box
• and even a wish box where you get to choose the items you want.

Each box can be ordered to size to match the size of your family.

If there is a vegetable you don’t like, they will exclude it for you.

If you’re away on vacation, you can cancel that week’s shipment.

Probably the best part for a non-German speaker is that their entire order placement system is also on-line. That means I can take my time translating new words before putting in my order each week.

If your order is in by Wednesday, you can expect your box on Friday.

Can you tell I’m excited about this?

If you live in Germany and are looking for a similar CSA (community supported agriculture) scheme, visit this website to find a farmer near you.

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What Weekend?

This weekend flew by.

Friday we went out for dinner and drinks with friends but came home early.

Saturday morning I got up early to go to the gym. My Saturday morning Body Balance class was awesome as usual.

Boiled potatoes, boiled beat, lamb’s lettuce, smoked salmon and a dressing mad from yogurt, fresh dill and a bit of salt and pepper.

I came home from the gym, made a quick Sweden-inspired lunch and then Sebastian and I were off to pick up his mom.

It was a short visit but a good one. It was her first time in Bonn so we walked around looking at the sights then went out for dinner at our favorite Indian restaurant.

Every time I see Sebastian’s family, I know more German. It’s really nice to be able to participate more and more in the conversations.

To say it was a short visit is an understatement. She spontaneously decided to come to Bonn from Berlin. Arriving at 5pm on Saturday and leaving at 7am on Sunday.

After saying goodbye to Sebastian’s mom, I went back to sleep and accidentally slept until 10:30. Breakfast was rolls around 11 making lunch late- about 4:30.

Sunday lunch was paninis with sautéed vegetables.

I cooked up some eggplant, red pepper, red onion and zucchini along with my new favorite seasoning.

This Mediterranean mixture even has sea salt and lavender.

Spot the lavender?

I spread this jarred bruschetta on the mini chiabata rolls,

then stuffed the rolls with the sauteed veggies, lamb’s lettuce and cheese.

My cast iron pan made a good sandwich press.

Messy but delicious.

Today was a normal, busy Monday. I’m starting to feel like I’m coming down with a cold so am taking it easy tonight.

Dinner is in the oven and I have a thermos of hot water ready for tea. The sofa, my mom’s quilts and the TV are looking really inviting tonight.

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Roasted Vegetable Focaccia Sandwich

This sandwich is a dream come true.

If I could eat it every day for the rest of my life, I would.

Although I haven’t made my favorite sandwich for many months, I’ve thought about it often.

Roasted seasonal vegetables.

Freshly baked Black Olive and Rosemary Focaccia.

Garlic mayonnaise.

Gooey Swiss cheese.

What could be better?

I know, having enough for dinner and leftovers for lunch tomorrow!

Let me walk your through the bread baking.

It could not be easier.

If you are afraid of yeast breads, start here.

Focaccia is almost fool proof.

Proof the yeast

Mix together the flours, salt, Italian seasoning, garlic and onion powders and olives.

Make a well and pour in the proofed yeast.

Kneed dough until smooth then form into mini loaves.

  After rising, poke dents, drizzle with olive oil (less than I did here,) and sprinkle with the rosemary and Italian seasoning.

Bakes until golden, slice and enjoy!

Now for a few veggie shots!

  Charred peppers just chillin’ out.

 Veggie assortment

The Herb Salt I use, seasoned salt is the most similar in the US.

There really is something magical about enjoying a delicious meal completely made from scratch.

It helps to create so much more appreciation for the food I eat.

Beware though, this is a messy sandwich!

 Beautiful even as it falls apart on my plate.

Yum!

Black Olive and Rosemary Focaccia

Makes 8 servings

Ingredients

• 1 packet active dry yeast
• 1/2 tsp. sugar
• 1 1/2 cups warm water
• 1 3/4 cups all-purpose flour
• 1 3/4 cups whole wheat flour
• 1 1/2 tsp. sea salt
• sprinkle onion powder
• sprinkle garlic powder
• 10 black olives, pitted and chopped
• 1/2 Tbsp. rosemary
• 1/2 tsp. Italian seasoning

Method

1. Proof the yeast in a small warm bowl by mixing the yeast, sugar and water then allowing to sit 10 minutes, or until bubbly.
2. Mix together the flours, salt, olives, onion powder and garlic powder. Create a well in the center and pour in the proofed yeast.
3. Stir with a wooden spoon until combined then turn out onto a floured surface and kneed for a few minutes, until smooth and elastic.
4. Form dough as desired and place on a lightly oiled baking sheet and allow to rise in a warm place for 40 minutes.
5. Poke dents into the surface with your finger and drizzle lightly with olive oil. Sprinkle crushed Italian seasonings and rosemary onto the dough.
6. Bake at 375 F (190c) for 30-40 minutes, or until golden brown.

Roasted Vegetables Sandwich

Makes 4 sandwiches

Ingredients

• 1 eggplant, sliced lengthwise
• 1 zucchini, sliced lengthwise
• 1 red onion, sliced into rings
• 1 red pepper
• 1 green pepper
• 1 yellow pepper
• drizzle of olive oil
• seasoned salt
• Italian seasoning
• 4 Tbsp. mayonnaise
• 1 clove garlic, pressed
• 4 slices Swiss cheese

Method

1. Char the whole peppers over an open flame or grill until completely black. Put into a bowl and cover with plastic wrap until cooled. Using a paper towel, rub the charred skin off of the peppers. Core and deseed.
2. Toss all cut vegetables in the olive oil, salt and seasoning. Spread out on a baking sheet and bake in the oven at a high temperature until tender.
3. For the spread, mix the mayo and garlic and set aside.
4. To assemble the sandwiches, spread the mayonnaise on the fresh bread and layer the prepared vegetables. Top with cheese and enjoy either hot or cold.

Color is all around me right now. Autumn, here you come!

If you haven’t already, please pop over to Tina’s blog to participate in her Blogger Bake Sale and help raise money for the Leukemia and Lymphoma Society.

If you live in Europe, please bid on the two items I’m donating, Nutella Cookies and Turtle Brownies.

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Celeriac Soup

Autumn is slowly creeping upon us. Her cool demeanor and elegant appearance is certainly present in the Rhineland.

A tree outside my window has already been brushed with Autumn’s golden red hand.

When the temperatures begin to drop along with the cool rain, one food item is on my mind.

Soup.

Several days ago I showed you the ugly duckling of root vegetables. The celery root, or celeriac.

 

Yesterday, this ugly duckling grew into a beautiful swan when I made celeriac soup.

I Combined the ideas from this website and this website to create the recipe below. After taking my photos of the ingredients, I decided to add butter, nutmeg and pepper as well.

Start by gathering your ingredients.

If you can’t find a celeriac in your grocery store, visit your local farmers’ market and request one. Any farmer who sells celery should be able to produce the root for you as well.

 

 Scrub and peel the celeriac. Be very careful to get into all of the root grooves or else you might end up with some sandy bites of soup. I speak from experience. Notice the celery-looking bits?

 

Heat the oil and melt the butter before tossing in the chopped up veggies. Cook for 10 minutes, stirring frequently.

 

Add the vegetable broth and bay leaf then simmer over medium-low heat for 20-30 minutes, or until the veggies are soft.

 

Out with the old.

 

In with the new.

 

Give it all a stir.

 

Then blend until smooth! If you don’t own an immersion blender, you can use a regular blender or food processor, just be sure to work in small batches, blender no more than 1/2 full. The heat pressure along with the pressure from blending can cause an over-full blender to burst. Better safe than sorry.

 

Stir in the nutmeg and pepper then serve.

 

Celeriac soup is most similarly related to the French cuisine, so a dollop of crème fraiche is a must.

 

This soup is so comforting and rich. Perfect for an early Autumn day.

I already plan to buy another celeriac and leek from my fruit and vegetable lady on Tuesday so I can make this soup again.

I was feeling extra generous last night and gave the remaining two portions to my neighbor/ colleague/ friend’s mom who is preparing for knee surgery next week. When I called to ask if she and her husband would like fresh homemade celeriac soup for dinner, the response was a definite, yes!

I sprinkled a little more nutmeg and pepper on top of their soup and passed it on. I can’t wait to hear what they thought of it. I  hope they loved it as much as I did.

I hope you try the recipe and love it too!

Celeriac Soup

Ready in 45 minutes and very easy

3 large servings

Ingredients

• 1 celeriac, cleaned, peeled and cubed
• 1 potato, cleaned and cubed
• 2 small onions, roughly chopped
• 1 leek, chopped
• 2 cloves garlic, minced
• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 3 cups vegetable broth
• 1 bay leaf
• 1 handful fresh herbs, such as parsley, chives and thyme
• 1/4-1/2 tsp. nutmeg, or to taste
• pepper to taste
• crème fraiche for garnish

Method

1. Heat the oil and butter in a pan and add the chopped celeriac, potato, onions, garlic, and leek. Allow to cook for 10 minutes over medium-high heat, stirring frequently.
2. Add the broth and bay leaf. Reduce heat to medium low and simmer for 20-30 minutes, or until the celeriac and potato are soft.
3. Remove the bay leaf and add your fresh herbs. Stir then blend until smooth. (See important safety note about blending above.) Stir in the nutmeg and pepper. Dish, garnish, serve and enjoy.

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