Veg Box News: 24th - 27th October, 2017

You are no doubt very busy preparing your Hallowe'en Spectacular event so what you'll really need is a fantastic organic Carving Pumpkin as a centre piece!  We have some very large ones at just £4.98 each and some interesting White or Ghost Pumpkins for added spookiness, for £3.30 each, but you’ll need to get your name down quickly if you want one delivered before the day itself.  Just drop us an email or give the shop a ring.

(We do have a selection of Non-organic ones too...)

A

• Potatoes 1kg
• Carrots 600g
• Onions 500g
• Cauliflower
• Celery
• Parsnips
• Red Cabbage

B’s will get 600g locally grown Turnips instead of potatoes

G’s will be as A’s as all produce is currently UK grown

D’s will get a further 800g Potatoes and a bag of Spinach

E’s will get the Spinach and 800g Turnips

L’s and M’s will be getting those additions and a Surprise! (ie We haven’t quite worked it out yet!)

K

• Apples 600g
• Bananas 600g
• Pears 600g
• Clementines 600g
• Avocados x 2
• A Lemon

Q’s will also get either some Oranges or a Pomegranate depending on availability.

If you’re out and about in Derbyshire on Saturday (21^st October) do drop by the Bradfield Farmers Market where Jake will be setting up his stall again.

How to Roast Pumpkin Seeds

The big orange pumpkins or white ones that people tend to use for carving are not particularly good eating - they have a high water content which makes them relatively easy to carve but means they lose out on flavour.  If you are wanting to cook one then it is highly recommended that you cut it into wedges, no need to peel, and roast it first.  This drives off much of the water and intensifies the flavour.  Scrape the roasted flesh from the rind and use in soup or pumpkin pie etc...

The seeds are usually discarded, but hold it right there! Jamie Oliver has a suggestion for you...

How to Roast Pumpkin Seeds

Veg Box News - 10th - 13th October, 2017

Autumn is well and truly here now and over the next few weeks Box customers can look forward to delicious English root crops for hearty stews and roasts, but just before we get there we’ll be taking a last few shots of greens, this week Kale, Broccoli and Chard.  If you’re thinking: ‘What? Three types of greens?’ I’ve included some links to recipes below which would offer a range of different options.

Boxes will also all receive a squash this week.  It’s always best to roast squash to bring out

the nutty flavour.  Cut into slices or chunks dress with a little olive oil and salt and roast in a moderate oven for 40 – 50 mins.  You can eat just like that as a side vegetable or incorporate the roast squash into other dishes – soups or stews or mash.

A

• Potatoes 1kg
• Onions 500g
• Carrots 600g
• A Bag of Kale
• A Head of Broccoli
• A Squash
• A Pack of Rainbow Chard

G’s will be the same

B’s will receive a Swede instead of the potatoes

D’s will receive a further 800g Potatoes and a Portion of Mushrooms

E’s will receive a Swede and a Portion of Tomatoes

L’s and M’s will get the above additions and a Lettuce.

 

K

• Apples – Rajka 600g
• Pears – Conference 600g
• Bananas 600g
• Oranges 600g
• Grapes 400g
• A Lemon

Q’s will also get a portion of fresh Figs.

Kale

Kale is a versatile vegetable and can be finely shredded and eaten raw; steamed, stir-fried or added to soups.  Try shredding it and then roasting in the oven with a drizzle of olive oil and a sprinkling of salt.  Roast until dry and crisp for delicious healthy Kale Crisps

Other ideas:

From the Hemsley sisters: Kale and Quinoa Sauté 

Broccoli

Broccoli has of course long been a family favourite but have you tried roasting it?

Break into florets and split any thicker stalks.  Peel and quarter the thick stem – it really is the best part especially for children who don’t like the flowery bits of the head…(speaking from experience) Preheat the oven to about 180°C.  Toss the florets into a roasting tin with some salt and olive oil and place in the oven for about 40 mins but do check for doneness from about 30 mins because cooking time will vary according to how small you’ve cut the florets.

I find stir-frying broccoli can work providing it is either blanched first or cut very finely.

Tempura is also a tasty way of preparing this vegetable (and many others).

It is easier than you might think to make tempura and I find it is mental preparation which is the key – prepare ahead of time and think about timings of the meal before embarking.  Ideally tempura is served straight from the wok so it becomes an eat-it-as-it-comes meal.  There’s a sense of drama though which can be a great ingredient to tempt younger eaters!!
From www.MaryMakesGood.com:  Kickass Vegan Tempura

Chard

Of the three chard is the lightest leaf and requires shortest cooking time.  Try shredding and adding at the last minute to pasta, or simply briefly sauté with a chopped onion in a little butter or olive oil.  It behaves and tastes similar to spinach so you could substitute it in any of your favourite spinach dishes.

Sautéed Chard with Garlic 

If you try any of these recipes or have any that you would like to share please add a comment below.