The yummy spinach and purple sprouting broccoli we had in the shop on Friday. More to come!

Brr, I think the word of the week has to be just COLD. Fingerless gloves are our friend at the moment. But it’s also stunning out there with these clear skies and the hard ground is actually quite a relief after all that mud (although I’m not we could pull any veg out of the ground in this).

Eat Your Greens boxes : Lovely Savoy cabbages and semi-hearted red in the regular boxes (don’t worry, all the cabbages are fairly small so hopefully no cabbage overload), butternut squash and you’ve also got watercress. The bulb veg in the small boxes is fennel. All of you have more of those amazing oranges which we’ve had such great feedback on. 
Don’t forget you can top up in the shop on a Friday if you need any more veg or want anything specific – drop us an email and we’ll try to put things aside for you.

The Vale Grocer shop: Quite a lot of stock this week! We’ve got potatoes, carrots, onions, tomatoes, mushrooms, garlic, oranges, apples, cauliflowers, January King cabbage, fennel, sweet potato, parsnips, sweet red peppers, leeks, beetroot, watercress, butternut squash.
Seville oranges for marmalade. Cae Main apple juice (from Bodfari).


Roast curry-spiced cauliflower(River Cottage Much More Veg)

  1. Preheat oven to 200 deg C / Fan 180. Tear off two long sheets of foil – each long enough to go around the cauli with plenty of overlap. Place one of these in a roasting tin, with the ends overhanging the edges of the tin. Lay the 2nd piece of foil on top, at right angles so the ends of that piece hang over the other two sides of the tin.
  2. Take the outermost leaves off the cauliflower but leave half a dozen or so of the inner leaves still attached. Stand the cauliflower in the middle of the foil. Take one dollop of curry paste at a time (either home made or shop bought!) and rub it all over the surface, over the leaves, and into any nooks and crannies around the base of the stalk. There should be no white bits of cauli visible.
  3. Fold up the edges of the foil slightly and trickle olive or rapesees oil over the cauliflower, then pour 75ml water onto the foil around the base (not over the cauliflower) making sure it doesn’t escape into the tin. Bring the foil up around the cauliflower, leaving some space inside -don’t wrap it tightly. Crimp the edges together firmly, creating a secure but baggy parcel. Roast in oven for 1 hour.
  4. Unwrap cauliflower and test it with sharp knife in base -it should go in without much resistance. If still very firm return to oven for another 10-15 mins, then test again. When cauli is tender, cut into chunky pieces and spoon any spicy juices from the foil over the top. Season.

Roasted beetroot, carrot and lentil salad: Recipe here.

We’ve just made this kohlrabi soup and it’s fab.

And don’t forget you can make veg stock with your veg scraps – chop up woody outer stalks of celery, the odd carrot and other veg scraps (but not starchy veg such as potatoes and parsnips), then cover with water in a pan and add a few aromatics (bay leaves, thyme sprigs, parsley stalks) and simmer for about 30 mins. Strain and keep in the fridge for a few days, or in freezer.