This week has definitely felt just a little bit calmer without the need for constant watering. We’re also coming out of the UK Hungry Gap, yay. Cue our EYG Happy Dance! This means you are getting some lovely UK new potatoes this week, and next week portion sizes should be back to normal (if you hadn’t noticed, carrots and potato portions have been slightly smaller for past few weeks as we had warned you they would be!).
Point of lay hens: Anyone thinking about keeping chickens or wanting to add to their flock, our local farmer has some beautiful point of lay hens (and no doubt some young cockerels) for sale over the next few weeks. She has some lovely breeds and so you’re guaranteed some good-looking birds, as well as some different coloured eggs. Not sure of price and timings but let me know if you’re interested and we can pass on details.
What’s been happening this week at EYG?
A bit less watering but just as much weeding! Planted out swiss chard and radishes in polytunnel, and french beans outside. We’ve harvested the last of the broad beans and had to harvest the garlic early as there was evidence of a disease at one end that we didn’t want to spread.
How we/you’ve used your veg this week: We threw chunks of kohlrabi into a hogget curry (lovely hogget from Glanllyn Farm), and were surprised at how good it was – the kohlrabi really soaks up the sauce and tastes quite different to raw or roasted. Worth a try. One of our customers also reminded us to use the aubergines in a moussaka (with lentils) – that’s on the list for the next aubergine that comes our way. They also made a beetroot and cheese souffle! – sounds very adventurous…
A couple of recipe ideas for this week… both from the River Cottage Much More Veg book
1) Mushrooms with olives: This is remarkably tasty. You can serve soon after making or leave it for longer in the fridge (return to room temp before eating). It’s good alongside the potatoes and broad beans recipe below.
De-stalk the mushrooms and slice them. In a separate bowl whisk together 3 tbsp olive oil, some lemon juice and salt and pepper. Add this dressing to the sliced mushrooms, along with 50g coarsely chopped pitted kalamata olives. Mix well. Don’t worry if it seems there’s not enough dressing.
Taste and add more salt, pepper and lemon juice if needed. Add a trickle more oil if the mushrooms seem dry but they will release liquid as they sit in the dressing. You can also add some dried chilli flakes on top.
2) Bashed potatoes and broad beans: Bring potatoes to boil then simmer for about 15 mins until easy to crush. Scoop them out and add podded broad beans – cook until tender (3-10 mins depending on age of beans), then drain. When cool enough, slip them out of their skins (I only tend to bother with the bigger ones). Meanwhile, heat oil in a small frying pan, and sweat chopped onion for 10 mins, then add chopped garlic clove. Take off the heat. Tip the beans into the pan of hot onion, add some salt and pepper. Use potato masher to roughly bash and mix beans into the onion, taste and add more seasoning if required. Use the masher to roughly crush the new potatoes. Top with the crushed broad beans and scatter over some mixed herbs roughly chopped. Finish with trickle of organic olive oil.
As always, if you’re stuck as to what to do with anything please let me know and I’ll try to give you some ideas.
Finally, if you fancy a bit of light-hearted entertainment and some folksy singing check out this video which has been made by Moss Valley Market Garden in Sheffield -shared with us by our wholesalers. Don’t worry, our knees don’t look like this (yet).