In the small and regular boxes:
Leeks – This week bake a flavoursome leek tart (substitute the celery for some lush bunching broccoli and kale) and serve it with a simple salad.
Bunching Broccoli – Gather all your green and leafy veg from the fridge and make Amy’s hearty and healthly green vegetable and lentil cottage pie, absolute perfection!
Jerusalem Artichokes – A wonderful way to enjoy the glorious nutty flavour of these is to make Amy’s Jerusalem artichoke and potato rosti. Serve it with a salad and some poached eggs!
Tuscan Kale – A robust and versatile leafy green, use the kale to make this tasty power greens and ricotta baked eggs or even a spaghetti with with cavolo nero, pesto and goat’s curd!
Carrots – I’m yet to find a carrot recipe which surpasses this beautifully moist and light venetian carrot cake, it’s definitely one of my favourites!
In the large boxes:
Potatoes – Pair your tatties up with your sprouts and you’ll end up with a comforting and delicious hearty wholewheat pasta with brussels sprouts, cheese and potato!
Avo – You can’t ever go wrong with a cheeky smashed avo on toast with feta and poached eggs, but have you ever tried a chocolate and avocado mousse?!
Lettuce – For a simple salad this week, toss your lettuce leaves with some chunks of avo, some steamed broccolini, sliced carrots and a lemon, honey mustard and olive oil dressing.
In the fruit boxes:
Kiwi – Another joyful week of these delicious kiwifruit, why not enjoy their sweetness in a salad, or even make an avocado, kiwifruit and lemon salad dressing.
Oranges – Treat yourself this week by baking a gleefully scrumptious and aromatic Silician whole orange cake.
Lemon – I love having an abundance of lemons around the house at all times, for salad dressings, adding to tea or cocktails, juicing for stews and baking in the oven with a piece of salmon. If you want to make them last even longer, try preserving them!