So I went vegetable shopping today, after almost a week and instead of my usual haunt I swung by another vegetable market.
It felt like the gods of greens had assembled there and beckoned me to join in on the green revolution. So enamoured was I with all the leafage and greenery, that I ended up buying heaps upon tons of vegetables I didn't even know the names of. Most of them, in fact almost all are very Chinese, and used almost always in Chinese preparations, but that is not such a big deterrent, when you're bitten by the green bug. I do not know, how I'm going to translate these into Indian cooking, but that's the least of my problems.
Turns out the last time we went orange picking, we ended up with almost 20kgs of oranges. My kitchen is bursting to the seams with oranges, and though there's something very Christmasy about oranges and the smell of citrus, I do not know how I'm going to plough through 20 kg's of fat ones.
Maybe start making everything orange now. Orange cakes, Orange kheer, orange marmalade, orange juice, orange sweets, orange stew, orange jelly, orange what? what am I to do. Probably give away some, but still, I'd have plenty left.
Oranges and greens it is then.
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a few stable greens for my fridge are: celery, chives, leeks, spring onions, bok choy, broccoli, spinach, peas, broad beans.
Things I bought today: choi sum, Red cabbage (which is red, but I still think it's pretty green), a heap of leaves I thought was arugula but wasn't, snake beans, kangkong, tong hao and gai lan.
I'll probably end up steaming the greens and having them in a sort of broth with some seasoning, or maybe roll them with rice sheets or make them into a salad with some vermicelli. I don't know, whatever I do, I'll try to put up on my food blog.
It felt like the gods of greens had assembled there and beckoned me to join in on the green revolution. So enamoured was I with all the leafage and greenery, that I ended up buying heaps upon tons of vegetables I didn't even know the names of. Most of them, in fact almost all are very Chinese, and used almost always in Chinese preparations, but that is not such a big deterrent, when you're bitten by the green bug. I do not know, how I'm going to translate these into Indian cooking, but that's the least of my problems.
Turns out the last time we went orange picking, we ended up with almost 20kgs of oranges. My kitchen is bursting to the seams with oranges, and though there's something very Christmasy about oranges and the smell of citrus, I do not know how I'm going to plough through 20 kg's of fat ones.
Maybe start making everything orange now. Orange cakes, Orange kheer, orange marmalade, orange juice, orange sweets, orange stew, orange jelly, orange what? what am I to do. Probably give away some, but still, I'd have plenty left.
Oranges and greens it is then.
____________
a few stable greens for my fridge are: celery, chives, leeks, spring onions, bok choy, broccoli, spinach, peas, broad beans.
Things I bought today: choi sum, Red cabbage (which is red, but I still think it's pretty green), a heap of leaves I thought was arugula but wasn't, snake beans, kangkong, tong hao and gai lan.
I'll probably end up steaming the greens and having them in a sort of broth with some seasoning, or maybe roll them with rice sheets or make them into a salad with some vermicelli. I don't know, whatever I do, I'll try to put up on my food blog.
