Vegan Wednesday #126 – Wednesdays…

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Moinsen! (for the English version please scroll down a bit)

Irgendwie hab ich es letzte Woche nicht mehr auf die Reihe bekommen meinen Vegan Wednesdaypost zu schreiben, obwohl ich schön brav alles gegessene (vor dem Essen wohlmerklich) fotographiert hatte. Daher gibts diese Woche einfach ne Mischung von dem Kram von vor mehr als ner Woche und dieser Woche 😉
Apropos diese Woche: Diese Woche sammelt Regina von mucveg.blogspot.de unsere VeganWednesday-Leckereienfotos. Vielen Dank dafür!! Checkt außerdem mal ihren Blog aus. Neben leckerem veganen Essen gibts dort auch sportliche Inspiration 🙂

Hi folks, the week before last week I didn’t manage to write my Vegan Wednesday post, even though I had been taking pictures of the food I ate that day (before I ate it though). So this week I simply share a bit of both the last two wednesdays. Regina of mucveg will collect the yummy vegan food pictures this week. Check out her beautiful blog, not only for delicious vegan food but also for some fitness inspiration. 🙂

My wednesdays started as always, with a big cup of turmeric-ginger-lemon “tea” and some instagram food porn.

Bei mir haben die letzten Mittwoche so wie eigentlich immer begonnen, nämlich mit ner großen Tasse Kurkuma-Ingwer-Zitronen Tee und Instagramgucken (den einen Mittwoch etwas später, den anderen ziemlich früh. Zu früh um Fotos davon zu machen).
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Zum Frühstück gabs ebenfalls einen bewährten Klassiker: Rohe Mandarinen-Buchweizencreme.

My breakfast was another classic: raw buckwheat porridge with tangerines. This time I also added some fresh turmeric and ginger to the porridge.

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Die Buchweizencreme ist ganz unten im Glas. Außer Mandarine waren da u.a. auch Ingwer und Kurkuma mit drin, für den extra Immunsystemboost. Die zweite Schicht ist gepuffter Amaranth, darüber ist Sojajoghurt (ich nehme am liebsten den von Sojadé, weil das Soja dafür in Frankreich angebaut wird (und nicht in Amazonien). Ganz oben drauf sind, wie ihr ja sehen könnt, Granatapfelkerne, Kumquats und noch mehr Mandarine.

The buckwheat porridge is at the bottom of the jar, the second layer is popped amaranth, the third is simple soy yoghurt (I prefer Sojadé brand, besides being organic they source their soy from France and the yoghurt has a very short list of ingredients).

Montag und Dienstag war ich in der Schule (ich habe eine part-time Ausbildung zum “Mitarbeiter auf einem biologisch-dynamischen Betrieb). Da meine Schule von der anthroposophischen Art ist, haben wir genialerweise auch Kunstunterricht! In dem wir Bronzeskulpturen machen!!! Wir haben zuerst unsere Skulpturen aus Knetmasse geformt, dann diese in einem Getränkekarton mit Gibs übergossen und diesen Gipsblock dann im Ofen gebacken, sodass die Knetmasse verbrannt ist und nur noch die Form unserer Skulptur im Gips übriggeblieben ist. Am Montag haben wir dann unsere Gipsformen in Eimer mit Sand gestellt und die zuvor verflüssigte Bronze hineingegossen.

Monday and Tuesday I spent at my biodynamic farming schoool. Since it’s an anthroposophic kind of school we also have arts class! How amazing is that?! And we are making bronze sculptures! The procedure goes like this: First we made a model of our sculpture from play dough, then we put it in a former juice package and filled the whole thing with plaster. Then the block of plaster was put into a special oven at a high temperature. This way the play dough in the by now hardend plaster burned away and left its mark in the plaster. This monday we filled the plaster mold with heated bronze.
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Nachdem die Bronze abgekühlt war konnten wir den Gips entfernen. Und das kam bei mir zum Vorschein:

When the bronze had hardened again we could remove the plaster. This is what my “sculpture” looked like:

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Da kann man jetzt natürlich noch nicht viel erkennen, denn der Gips klebt noch an einigen Stellen und die Bronze ist auch nicht ganz einheitlich verteilt, sodass ich noch einiges abfeilen oder meißeln muss. Ich werde euch das Ergebnis noch zeigen. Hat jemand schon ne Idee was es sein könnte?

The whole thing is not done yet. I’ll have to remove the last bits of plaster and then I’ll have to use a rasp and other tools in order to remove bits of bronze that have gotten into the wrong places. I’ll show the result to you over a few weeks. Any guesses what my sculpture will look like?

Back to the wednesday food: One of the wednesdays I took my lunch with me to work, because I had to stay there late. I had a container with a millet-quinoa mix, mixed salad of massaged kale and some young turnip tops (namenia) with orange piecs, oven roasted pumpkin, big white beans, everything topped with roasted almonds and pistache nuts and pomegranate seeds. The dressing had mustard and tangerine juice in it. The whole thing was inspired by this recipe.

Nach, bzw. davor meinem morgentlichen Tee (je nachdem auf welchen Mittwoch mensch sich bezieht) gings zur Arbeit. Habs sicher schonmal erwähnt, ich arbeite in nem Bioladen und versorge da am liebsten die Obst- und Gemüseabteilung 🙂
Da ich vorletzten Mittwoch zwar nicht so früh anfangen musste, aber dafür bis abends arbeiten musste hatte ich mir als Mittagessen Reste vom Vorabend mitgenommen. Das sah dann so aus:
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In dieser Dose befinden sich Hirse und dunkles Quinoa (die hatte ich der Einfachheit halber einfach zusammen gekocht, da das dunkle Quinoa eh einen Tick länger kochen muss als das Weiße und Hirse ja etwas länger ziehen muss als helles Quinoa. You get the point 😉 ), Grünkohlsalat und frische Stielmusblätter, ofengerösteter Hokkaido Kürbis, große weiße Bohnen, Orangenstückchen, Granatapfelkerne, geröstete Mandeln und Pistazienkerne. Dazu gabs ein leckeres Dressing mit u.a. Senf und Mandarinensaft. Das ganze war durch dieses Rezept inspiriert.

Regina asked for some winter pictures. Well…

Regina wollte ja auch gerne ein paar winterliche Bilder sehen…

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Mit viel Schnee können wir hier in Amsterdam allerdings nicht aufwarten. Es hat zwar ein bisschen geschneit, aber liegen geblieben ist so gut wie nichts. Wenn man ganz genau hinschaut sieht mensch, dass die Dächer der Hausboote noch ein ganz klitzekleines bisschen weiß sind.

As you can see, there’s not much snow in Amsterdam. We had a little snowfall, but it melted away pretty soon. Still, if you look closely you might see a few leftovers on the tops of the houseboats.

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Viel winterlicher dagegen war (zumindest für mich) dieser frisch gepresste Saft, den ich mir mittwochs nach der Arbeit gemacht habe, als ich die Frühschicht hatte.
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Drin sind: 4 Blutorangen, 1 pinke Grapefruit und jeweils ein Stück frische Kurkumawurzel und Ingwer. Ne ziemliche Bombe (mein Kerl hätte den vermutlich nicht runter bekommen), aber ich mag die Schärfe vom Ingwer total gerne und bin, seiner Aussage zufolge, schon ziemlich abgehärtet 😉

Much more wintery (to me) was this bomb of a juice that I made this week on wednesday when I got home after an early workshift. It had: 4 bloodoranges, 1 pink grapefruit and each a piece of fresh turmeric and ginger. It was pretty strong, but I like it that way 😉
Now onto dinner…
Damit das hier nicht zu lang wird, noch schnell zum Abendessen:

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Das sieht jetzt zwar nicht ganz so chic aus, war aber schön einfach und echt lecker! Auf der linken Tellerhälfte sind Vollkornreis mit grünen Linsen, gemischt mit schnell in der Pfanne gebratenem Chinakohl, Porree und Pastinakenstückchen. Gewürzt habe ich das ganze mit Thymian, Rosmarin, Salz, Pfeffer, ein paar Chiliflocken, grobkörnigem scharfem Senf und etwas frischem Zitronensaft. Auf der rechten Tellerhälfte ist frischer Winterportulak mit selbstgemachtem rotem Sauerkraut, darunter versteckt sich noch eine gewürfelte Avocado. Den Portulak habe ich einfach nur mit etwas Hanföl und ein paar Spritzern Zitronensaft gemischt, bevor ich Avo und Kraut darauf verteilt habe. Oben drauf gabs dann noch etwas Tahin.

Not really a beauty, but it was pretty darn tasty and quick to prepare. On the left side of the plate is a mix of brown rice with lentils, pan-fried leeks, parsnip and napa cabbage. I seasoned the stuff with thyme, rosemary, salt, pepper and hot pepper flakes, grainy mustard and lemon juice. On the right side of the plate is winter purslane that I very simply dressed with a little hemp oil and lemon juice. I topped it with avocado cubes, homemade purple kraut and tahini.

That was it so far. Have a great the weekend!

So, das wars auch schon. Ich wünsche noch ein schönes Wochenende!

Vegan Wednesday #124

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Well, Hello there! And a happy new year to you!

I just wanted share this week’s vegan wednesday with you. So, let’s see..

Lately I like to start my day off with a nice big smoothie bowl. This week I especially liked Sarah B.’s detox smoothie which is very green and creamy, due to the avocado in it. We got back from a family visit in southern Spain just a week ago (more about that in my next post) and of course we “smuggled” a bag of avocados (that came from an acquaintance’s tree) in our luggage 😉
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You can find the smoothie recipe here. I also added a banana and some spirulina to my smoothie bowl, aswell as some soaked brazil nuts.

I also had a bowl of ‘besjes-gort‘ that I found in the freezer.

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And since I had the day off, I also enjoyed a bowl of coffee with soymilk-foam and some coconut blossom sugar, while scrolling through some cookbooks and instagram.

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Since I wasn’t feeling very well ( I caught a cold and a stiff neck on the plane), I stayed home all day and worked on some school-stuff.
For lunch I made a hopefully health-boosting juice, consisting of carrots, beets, ginger, turmeric, apple and orange.

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My man had baked his first sourdough-rye bread (thanks to my mum, who gave him a sourdough-starter and all kinds of bread ingredients for christmas). So I had two slices of this gorgeous bread. One with homemade nut butter, cacao nibs, raisins, banana and cinnamon and the other with mashed avocado, salt&pepper, homemade purple kraut and black sesame seeds.

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The afternoon I spent writing an essay, reading ken follett’s newest trilogie on European history and snacking on some apple slices and medjool dates stuffed with cashew butter before napping for the rest of the afternoon.

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For dinner we had a vegan version of Ribollita soup, sprinkled with nutritional yeast instead of parmiggiano and watched last sunday’s “Tatort” (a German detective-story, that’s being shown almost every Sunday evening on German public television).

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I hope you had a nice and delicious vegan wednesday, too!
This week Petzi (From Veggie to Vegan) collects our VW-pictures for the pinterest board. Thanks Dear!

Happy Sunday, y’all! 🙂

Vegan MoFo – Vegan Wednesday

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Good evening!

Sorry for the silence around here! I got a bit overwhelmed by school, work, internship and the usual stuff and I didn’t want to get even more stressed out by trying to keep up my mofo-schedule. As for Lilith, she’s still recovering from her surgery and has, on top of that, caught a nasty flu 😦

Anyway, today I’ll share what my wednesday has been like, food-wise. I noticed that I totally forgot to mention the angels behind “vegan wednesday”, who make a selection of the food pictures and compile them for a pinterest board. This week’s angel is Regina of mucveg.blogspot.de. Make sure to check out her blog, too!

Since the days are getting shorter, the workday at the farm now starts a little later than throughout the summer months. As it is too dark to start cutting lettuce at 6:00, we start with breakfast instead. This wednesday I had…

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… a slice of spelt-buckwheat sourdough bread with coconut oil, peanut butter and fresh fruit. And a cup of herbal tea.

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After cutting various types of lettuce, we went on to the carrots…

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In our coffee/tea-break around ten we had vegan flapjacks with plums and chocolate, made by Caitlin!

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Until lunch we spent our time as we almost always do: on our knees with our hands in the ground. The “rammenas”, a type of winter radish with a black, slightly rough skin had to be thinned and the weeds around them had to be removed.

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here you see the rammenas in the front, then some string beans and the last row of corn in the back

My lunch was partly typically Dutch and partly pretty much not 😉

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first a not so Dutch open-faced sandwich with tomato spread, lettuce and “chorizo tempeh” (recipe from “Vegan eats World”)

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then another slice of bread with coconut oil, peanut butter and hagelslag (chocolate sprinkles)

In the afternoon, the farm’s shop was open, was always on wednesday’s. I spent the afternoon, helping a little bit in the shop, picking  a big part of the last plums (Anna Spät), harvesting zucchini and cutting some extra endives and iceberg lettuce for another order.

Since I was very tired from spending Monday and Tuesday at school (not used to that anymore) and hardly not having had any weekend, I decided to go home one day earlier.

When I got home wednesday night, I quickly threw together some farmfresh veggies and some leftover stuff that I found in the fridge.

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so my dinner was: steamed broccoli and sweet potato, cooked brown rice with fresh cilantro, pan-fried tempeh, a little pan-fried shii-take mushrooms with spinach and some raw carrot slices, cucumber and avo. Almost everything sprinkled with toasted sesame seeds.

I hope your wednesday was equally vegan and delicious!

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Vegan Wednesday#106 – flower picking and gloopy cake

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Hi there,

Welcome to another (vegan) wednesday at the farm!

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As always, we started the day early (though no longer at 6, but at 6:30!) with cutting lettuce, washing and packing it in boxes. Even though I’m not an early bird, I enjoy these quiet early mornings. Now that autumn is approaching mist is often hanging over the fields and the sun has not risen yet. So, while we are in the fields, cutting the lettuce, the sun ist slowly rising and by the time we get back to the house for breakfast, the mist has almost disappeared.

The current wwoofer, Kaitlin, baked a delicious nut and seed bread for our breakfast.

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After breakfast I started assembling a special order for a restaurant. I had to pick nasturtium leafs and flowers. They looked even more beautiful this morning, with leftovers of dow on the leafs, gleaming in the sunlight…

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Besides nasturtiums I also picked some burnet (DE=Pimpernelle)

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and this plant, which is called “Klaverzuring” in Dutch. No idea what it is in English. Klaver means clover, but I have no idea what “zuring” is in English. But zuring is something sour. So maybe it’s simply sour-clover?

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When we gathered for our morning-coffee, we got to enjoy another Kaitlin-made delicacey: her first vegan cake, that she made especially because of me!

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The turned out a bit “gloopy” (to use Kaitlin’s words), but I found it very very good. It reminded me of a blondie. It had plums in it and a very nice “crust” on top.
I think after our coffeebreak I went harvesting parsley. Which practically means cutting away the outer leafs of the plant, sorting out the no longer nice ones and assembling the good ones to a bunch.

This is what my lunch looked like:

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We could still enjoy our lunch outside

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I had some rye bread with homemade nasturtium spread, avocado, tomato-tofu slices, baked eggplant strips and fresh lettuce. And some steamed broccoli on the side.

After lunch we went picking string beans. It was a beautifully sunny and warm afternoon, and while we were sitting between the little bean bushes, we had time to chit-chat a little.

Since wednesday is always the shop-day at the farm, I had the task to cook our dinner, since the farmer couple is always busy with the shop these days. I find it rather difficult to cook in a different kitchen than my own. I like my own spices and herbs and pots and kitchen aids. I also find it difficult to cook for other people without having much time to prepare stuff or a recipe to use, because I have too high expectations of how the food should turn out.
Luckily it helps me to take a look at all the wonderfully fresh produce from the farm, to come up with a simple recipe, not using much else but the vegetables on hand.

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de-stemmed lacinato kale (=palmkool)

And this is what my dinner plate looked like in the end:

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steamed sweet corn, mixed vegetables, young fingerling potatoes (krieltjes) and a simple carrot-apple-beet salad.

I hope you had a great wednesday too!

cheers,

judith

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Vegan Wednesday #106 and VeganMoFo – or what I ate wednesday

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Hello there,

I don’t think that Vegan MoFo and Vegan Wednesday are rivals. Therefore, I’ll share last week’s wednesday-eats-and-treats with you.
Since it is Vegan MoFo and you, dear reader, might be from another country than Germany: Vegan Wednesday is a little weekly blogger’s event. The idea is to blog every wednesday (or as often as possible) about the vegan food one ate. The food doesn’t have to be from that wednesday itself, but it should be some everyday food and not your sunday-three-course-dinner 😉 The food pictures of all the participants in Vegan Wednesday are being collected by one of the lovely ladies of the Vegan Wednesday-team and put together on a pinterest board. Besides getting inspiration and cooking ideas from the other bloggers (and spending sunday afternoon drooling over the board 😉 ), we want to show the non-vegan population that vegan food is not restrictive, only consisting of tofu, or which other prejudices people come up with. 😉 More info (sorry, it’s in German) can be found here on Cara’s blog.

Now onto my last wednesday (which I spent on the farm), in terms of food and other food related stuff…

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After haven gotten up almost before dawn to cut a shitload of endives for a wholesaler’s order, I really started my day with a cup of herbal tea (morning blend) and a bowl of overnight oats, topped with soy yoghurt and fresh strawberries and plums from the farm. 🙂

After tha I went to harvest some beets and some of the most beautiful beans…

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…and I met a new little friend

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But then I heard the call for the coffee break and quickly made my way back to the house, because I knew that Renee had made a vegan plum cake the night before…

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…which was utterly delicious and which we were able to enjoy outside in the sun, after weeks of quite some rain and pretty low temperatures for August…

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can you guess what type of berries Renee sprinkled over the cake?

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After the coffee I got to pick some more beans and started weeding the carrots until it suddenly was time for lunch again.

For lunch the Dutch usually eat bread. Typically with cheese or meat. Or a sweet variation with peanut butter or chocolate sprinkles or both 😉 My sandwich habits are very “undutch” I would say. But I’m not Dutch anyway 😉

So I had a sandwich with tomato spread (from my favorite brand “Zwergenwiese), avocado slices, oven-baked aubergine and bell pepper, mayonaise and lettuce.

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And another one with this gorgeous homemade beet-spread (recipe to be found on the lovely dishingupthedirt.com):

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The afternoon we spent harvesting the last garlic.

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And with our afternoon-tea we had some leftover zucchini-cake that I had baked and of course some fresh plums…

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Renee and one of the wwoofers threw together a very good and satisfying dinner of brown rice-soy bean patties, oven-roasted veggies and a huge salad for us.

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And of course we had some sweet farmfresh fruits for dessert.

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What did you guys have on your vegan wednesday? Maybe you’d like to share it in the comments!

Ciao!

Judith

 

 

Vegan Wednesday #100!

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Hello hello!

Wow, somehow July has passed in a rush! Even though I’m a bit late already, I still want to share last week’s Vegan Wednesday, because I took so many pictures that I’d love to show you guys 😉

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On the farm the last weeks have been really busy. We picked loads of red currants (sometimes all day long, which I surely didn’t mind, since one or the other berry ended up in my mouth…), but also cherries, gooseberries and black currants have been abundant.

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So I made a summer version of my favorite raw buckwheat porridge for breakfast:

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For the porridge I blended half a cup of soaked buckwheat with a banana, a tablespoon of tahini, a pinch of vanilla and cinnamon, 1-2 dates (optional), 1 tablespoon flax seeds and chia seeds and a big handful of fresh summer berries (frozen will work, too) and topped it before serving with even more fresh berries and some soaked nuts. A perfectly fresh and light morning treat on these beautifully warm summer days!

By the way, this is what the buckwheat plant looks like:

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And it’s hard to believe, but we already harvest the first plums! It’s incredible! So, the week before last week, I left the farm with a kilo of juicy plums which I turned into a typical German plum-cake with yeast as a rising agent. At least, for me that’s a typical German kind of plum cake, because our mum always bakes this type of plum cake. And the yeast bottom and the juicy plums go really well together.
So last Wednesday I brought some German plum cake with me to the farm, which we enjoyed in our coffeebreak in the morning, in the shadow of the old apple tree, that’s already dropping the first apples….

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Lately my lunch salads are often a simple mix of cooked brown rice, juicy tomatoes, fresh cucumber, a rich-in-protein ingredient (this time kidney beans) and whatever else I have on hand to throw on top (such as fresh herbs, avocado, nuts or seeds, fruit,…), simply seasoned with some good-quality olive oil, salt and pepper.
So Wednesday my lunch plate looked like this:

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And I also had a slice of whole grain sourdough bread with tahini, agave syrup and some new strawberries for a treat… 🙂

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On the farm, we now cut zucchini every day (on hot and moist days even twice per day), because they grow so fast.

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On Wednesdays the farm opens its own little outdoor shop. This is a glimpse of the produce we harvest and sell these days:

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different varieties of zucchini (summer squash)

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the last sugarsnaps and “peultjes”

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capucijners” which are peas in purple pods – so beautiful!

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the last broad-beans and savory

By the way, there is a national (meaning NL) farming competition called “Held van de Smaak” (=Hero of Taste) and this year’s topic is beans. My farmers have been nominated as Held van de Smaak for the province of Flevoland and are in the running to become the national Held van de Smaak, because they grow such a big variety of pulses and beans on their comparably small farm.

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… carrots, lettuce, cabbage,…

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… mizuna, namenia, rucola, new onions, …

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… and summer berries and fruit en masse 😉

One more advantage of working on a farm (apart from working outside, helping to grow beautiful vegetables and fruit and the awesome company of other “organic”-people 😉 ) is that I always get to take some fresh produce home with me 🙂

So, when I got back home from the farm last week, I threw myself this together as a quick dinner:

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a mix of regular spaghetti and raw zucchini spaghetti, fresh shredded greens, steamed peas and snap peas, a handful of fresh basil, simply seasoned with salt, pepper, lemon juice and olive oil

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topped with some extra “nooch” (=nutritional yeast)

Thanks for stopping by! Have a lovely week, eat a lot of organic berries and enjoy the sun!

cheers,

Judith

 

 

 

Vegan Wednesday #94

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Hello dear people,

This week Petzi collects our veganwednesday posts. Head over to her cute blog and check it out!

Also, my camera’s auto-focus is broken 😦 Luckily I can still use the manual focus. But it makes taking sharp pictures much more difficult… I hope I’ll be able to get it fixed soon!

Somehow I only manage to post about vegan wednesdays, these days. Busy times still.

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Compared to last week, this week’s days at the farm were like a rush. It is as if the whole farm exploded withing one week. It feels as if everything has to be harvested right now.

So this week’s wednesday started early with big bean picking (NL: tuinbonen/ ich glaub auf deutsch heißen die Pferdebohnen).

Funny enough I received a box of those beans at my work on Friday, since a colleague had ordered “tuinbonen” and they happened to come from my internship farm. Even though I’m just an intern there, I felt soooo proud 🙂

Since my head was still in the beans, I forgot to take a picture of my breakfast *duh*

Buuuuuut since Petzi already pointed out: It’s been the most beautiful warm summery weather this week and therefore I made myself a luxurious breakfast on monday, when I had a day off.

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A summery version of my favorite raw buckwheat porridge, topped with fresh fruits and coconut flakes. Accompanied by a fresh green juice.

A rawish lunch I prepared myself this week, after work was this plate of zucchini-spaghetti, smothered in homemade pesto, topped with sesame seeds and herbs and extra tomatoes. And some steamed broccoli. Again, with a green juice on the side. I just can’t get enough of them. Nothing more refreshing than a big glass of fresh (green) vegetable juice!

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But back to my wednesday: apart from harvesting beans, different types of peas, lots of lettuce, greens, zucchini, radishes, carrots, beets, strawberries (unfortunately the harvest is very small this year, due to bad conditions in autumn), we also planted new little lettuces, sowed new greens and beans and took care of the weeds.

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On wednesday night, two other volunteers at the farm cooked us dinner (especially vegan, because of me).

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They made us oven-roasted veggies (potatoes, carrots and beets), lightly steamed beet greens and “peultjes” (young pea pods) and a fresh green salad with radishes.
For dessert we had some of the farm’s strawberries with some pears.

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Have good start to the new week!

bye!

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