What is this - veg box mystery

[fuckinghellthisshit]

I think the second one is wild garlic but not sure..

It's perked up no end! Thanks

Not really sure on these either but embarrassed by the depths of my ignorance 😂

This lot I am confident with 🤣

I’m taking a guess here with your root veg:
Top left hand corner pointy ones: Jerusalem artichokes
To the right of them: turnips
To the right again (large black pointy ones): yams
Bottom right hand corner round orange ones: swede

That’s an amazing veg box, OP. So jealous!

Sorry, bottom left hand corner are swede.

I've been living on wild garlic recently. It's so yum. Pesto galore. And I sauteed some with mushrooms in butter. Divine!

looks like you have some small potatoes and some rhubarb...and some other bits that I have no clue about (plus 2 bunches of nearly dead weeds).
Looks like a stew and a crumble for tea then!

Lucky you OP; wild garlic, rhubarb, asparagus.

Fruit veg boxes here are boring

Thanks
It's all on the go

Tarragon and wild garlic, together they go lovely with chicken, creme fraiche and sundried tomatoes topped with puff pastry

Red cabbage, balsamic vinegar, apple, red wine, cinnamon, brown sugar, cook for an hour - delicious with game,pork, cold cuts etc - serve hot or cold

Love Jerusalem artichokes.

The big round orange things in your top pic look like golden beetroot to me - we keep getting them in our boxes at the moment.

sorry wild garlic and botchulism are you sure ???

Oh you've got fennel. Sigh of envy. Wish my veg box did fennel. I did have asparagus and strawberries last week, but this week was a bit dull. Luckily I like carrots, and kiwi fruit..........

Nick Nairn did a Facebook Live recently with a recipe for wild garlic pesto, think his account is called "Nick's Place" or similar

We picked wild garlic this weekend. We made pistou (like pesto but with no pine nuts). Then had Soupe au pistou- good for using up random veg, or minestrone with pesto/pistou on top?? Then you could use the garlic and some of the veg.

@viques I'll happily send you the fennel haha
I had a bad experience with Ouzo in Greece, when I was 19 so can't stand the stuff. DD likes Fennel gratin, she's so posh!

If you’ve still got the red cabbage you could make a lovely coleslaw with it, the fennel, carrots, some of the golden beetroot and maybe a sharp eating apple.

This is the easiest and tastiest fennel recipe ever - there is no aniseed flavour at all and it has only five ingredients!

www.google.co.uk/amp/s/amp.theguardian.com/food/2019/sep/14/yotam-ottolenghi-recipes-for-five-ingredient-feast-cheese-mustard-cauliflower-soy-butter-chicken-stir-fry-orzo-pasta-fennel

It’s the third recipe down

Your top 3 roots are radis noir, betterave (beetroot), rutabaga (sorry only have the French names handy). I like the radis noir added to mash.

The wild garlic is also known as ramsons. You can do loads of things with it - its a bit like garlic flavoured lettuce. Salads, wilt in greens, garlic butter, make pesto etc. I quite like it in a cheese sandwich!

www.bbcgoodfood.com/recipes/collection/wild-garlic

Tarragon and cream sauce with roast chicken

(sorry only have the French names handy).

Beetroot and rutabaga aren’t French names!

Wild garlic:

• blended into a vibrant green courgette soup
• made into a ‘salt’ that can keep in a jar, used to flavour/as a rub for meats or fish (various recipes online, I watched a chef make it on Instagram)