Hope everyone managed to have a lovely Easter despite not being able to see famliy and friends. It’s been another busy week, nurturing all those seedlings. We’ve got all sorts growing…. tomatoes, aubergine, courgette, peas, beans, strawberries, herbs, jalapenos, squash, purple sprouting broccoli (for next winter!).  Runner beans are in, as well as broccoli. First tomato plants in the ground and growing up the stakes.

The last of the kale has been harvested. Some lovely purple sprouting broccoli too, and hopefully more next week. The lettuces are coming along great, some in the boxes this week. Hoping to have spring greens in next couple of weeks – sadly the two main suppliers to our wholesaler lost their whole spring green crop.

We have our first asparagus coming up in our garden – very exciting, takes about 2/3 years from first planting. Unfortunately not enough for the boxes as we only have a few spears, but don’t worry we’ll get you some asparagus when we can. We have got broad beans in the regular boxes this week though, nice to have something different (although cabbage still on the menu for now, nothing we can do about that, sorry!).

We’ve started selling a few wholefoods (rice, oats, lentils, etc) to help customers whilst shopping is a bit more of an effort! We’ll see how it goes, hard to fit much more on our tiny van!

A couple of recipe ideas for this week… 

  1. Potato hash – you don’t all have cherry tomatoes this week and those who had last week have no doubt already used them, but there will be more! And we loved this so thought I would share. Just chuck some roughly chopped potatoes into a roasting tray with oil, dried chilli flakes and salt and pepper. Cook at 200 deg C for about 20 mins. Slice an onion and halve some cherry tomatoes and add them to the tray – the recipe says with red pepper but I added leek as didn’t have pepper. Cook for another 15 mins. Then remove tray and add some kale (I substituted with spinach leaves, you could easily use cabbage or chard). Break eggs into the tray and put back in oven for about 4 mins – until whites are solid but yolk still soft.
  2. Bombay potatoes – a customer reminded me how good these are! Here’s one recipe to try  Peel and finely slice an onion, and put in large, wide-based pan with some oil for about 7 mins until onion soft and starting to caramelise. Meanwhile, peel and finely chop 2 garlic cloves. Chop the potatoes (300g, skins on) into small bite-sized pieces. Add the potatoes and garlic to the onion, along with a tsp garam masala, some chilli flakes, and 1 tbsp tomato paste; cook for 2 mins. Make about 500ml veg stock, and add to the potatoes. Cook uncovered for 18-20 mins until potatoes are tender and sauce is thick. If it’s looking a bit dry, add a splash of water. Once cooked, add a knob of butter and stir through until melted. Gousto
  3. Penne with Broad Beans – Cook the shelled broad beans in boiling salted water for a few minutes, until tender. Drain and set aside. Cook the pasta, meanwhile fry some finely chopped bacon or pancetta in oil until beginning to brown, then add a crushed garlic clove and stir for a minute without letting it colour. Stir in some double cream (about 200ml), mint (small bunch roughly chopped) and broad beans and simmer for a few minutes. Then add Parmesan and season to taste. Riverford Cook Book
  4. A few ideas from Riverford to use up odds and ends in your veg box (we all have them!)….To use up any greens, blanch them for a minute or two in boiling water, then cook gently in olive oil with sliced garlic and chilli. Stir in some dried pulses (eg cannellini or borlotti beans), season well and drizzle with organic olive oil….Stir-fry shredded cabbage, chard or spring greens in a little oil for a few minutes and serve sprinkled with soy sauce……Make a frittata, throwing in leftover veg, cheese and herbs….Chargrill veg such as fennel, courgettes, peppers, tomatoes, dress with oil and serve on toast.