This week's donations were fewer - not that it was a problem - because the market we collected from was busier than usual. (We are, of course, very happy for our trader donors/supporters that trade was good!!) A good selection of vegetables were collected which included: potatoes (way hey!), savoy cabbages, carrots (the really tasty, smaller and slimer variety with their green tops still on), leeks, a cauliflower, aubergines, mizuna lettuce, romaine lettuce and cooking apples.
As the weather cools down and autumn arrives, we get given more root vegetables e.g. potatoes, turnips etc. Potato wedges are easy to make and a populer crowd pleaser, particular when an imaginative range of spices is used to vary the recipe each time we make it. This week, our chief potato wedges chef is Lindsay, who used a variety of dried mediterranean herbs (oregano, basil and sage) as well as some Korean chilli powder (which is quite mild and much mellower than standard chilli powder). She was careful to parboil the potatoes beforehand as well as "shake" them up a bit once boiled to create a fluffy outside on the wedges so that when they were roasted, the outside became very crispy and tasty.
We now compost our offcuts and peelings!! Thanks to Donat's and Ankoor's networking, our group is now able to take compostable waste to a compost heap located on campus which is run by another Imperial College group. This reduces our group's landfill waste significantly and we are really happy.
In addition to crispy potato wedges, we also made a pasta dish with most of the vegetables which we sautéed with tomato puree and lots of minced garlic. We had a lot of rice pasta in our larder box which we used up. However, we noticed that rice pasta is a lot softer than hard durum wheat pasta when cooked and breaks more easily. This really didn't affect the taste of the dish, though.
Finally, Ashley rolled out some ready made puff pastry to make a pastry case for a large apple flan. We made it more or less like how we did it last week but with extra ground cinnamon and without the pecan nut paste and sultanas. Instead, we added lots of fat free syrup donated by one of our supporter organic food shop chains.
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