This is what I lugged home from the market last month:
Two bunches of ripe bananas, five fennel bulbs, six bunches of dill, a bag of red onions, a bag of carrots in various colours, two heads of broccoli, and two pineapples; all for 7 euros.
Many stalls at The Hague Market sell their vegetables in 1-euro portions and those are the ones I usually go for: it’s easy see which deals are good value, and it’s convenient to pay whole euros in cash. The quantities you end up with are larger than what you’d buy at the supermarket, but I enjoy finding new ways to eat the same vegetables without growing tired of them. I know how to deal with multiple bunches of bananas by now (they’ll end up in baked goods or oatmeal porridge) but I’d never bought six bunches of dill before. I was afraid I’d be eating nothing but dill-flavoured foods for a week, and that’s almost what happened:
This was dill bread with dill hummus and roasted vegetables. I really enjoyed both the bread and the hummus, but I’m glad I decided not to add extra dill to the vegetables themselves. Oh, and don’t you love how those purple carrots look?
These are more of the purple and orange carrots that I roasted with cumin, paprika, en chili powder and served with a dill dip made with sunflower seeds. It’s a pity that the bright purple doesn’t really show in the pictures (they almost look burnt, but that’s dark purple) – I’ll take a better photo soon.
I ended up spending quite a bit of time cleaning and sorting the dill and part of it was already going slimy, so maybe next time it would be better to pay a bit more for one beautiful bunch. On the other hand, I now have a large supply of dill in the freezer and I got a lot of suggestions on how to use it up over at the (Dutch) NVV forum.
On the left: One of those suggestions was spanakopita, which had been on my cooking list for a while. I looked at a few recipes (including those from Vegan with a Vengeance and The Mediterranean Vegan Kitchen) and made my own version using frozen spinach, tofu, onion, garlic, capers, olives, herbs, and lemon juice. A lot of recipes add nutritional yeast to the tofu to imitate feta, but I had just used up the last of mine and I thought the olives fitted in nicely as well. My phyllo pastry always falls apart so when I couldn’t form any more triangles I switched to little ramekins.
On the right: a pineapple chutney (which was a little dark because of the brown sugar) and samosas filled with lentils, potatoes, and yellow carrots. I used the method described here and made a filling with what I had on hand. It takes a bit of time, but I really enjoy making samosas (and eating them).
Other things we made: marbled banana bread from the PPK, a failed banoffee pie, oatmeal porridge with banana, broccoli and potato mash, broccoli soup with dill, popcorn with dill (which was recommended to me by Bianca), fennel salads, and the roasted roots with apple and rosemary from the cookbook River Cottage Veg Every Day! (loved this recipe).
And now for some actual rabbit food: I had a few carrots left over when I went to my parents for the holidays, so I thought I’d bring them along to let our rabbit try them. Then I read this post about a rabbit-friendly Christmas menu on Iris’s blog and we decided that Amina should also get a nicely plated Christmas lunch:
Thin slices of purple and white carrots, parsley and coriander along the edge, and a small kale leaf with an apple heart in the middle. View the video below (or click here) to see how she liked it. (She was moulting at the time, so that’s why her fur looks a little shabby!)
She didn’t clear her entire plate (she had to get back to hopping around the garden) but I do think she enjoyed having a little taste of everything. :)