Vegetables this week include: Bok choy, jerusalem artichokes , beetroot, leeks, green cabbage and dutch carrots for small and medium boxes, plus in the large box gourmet mushrooms, broccoli and green garlic. Fruit will be oranges, mulberries and pears.
In the small and regular boxes:
Bok choy – Refreshingly crunchy in a salad with carrots, beets and cabbage or a wonderful addition in this beet risotto with seared baby bok choy.
Jerusalem Artichokes – For a scrumptious comforting meal, try Amy’s Jerusalem Artichoke and Potato Rosti, and serve it with a simple side salad.
Beetroot – The best way to enjoy beets with minimal fuss is to roast them all in a pan at the start of the week, with skin on and then let them cool and eat your way through them in various salads, sandwiches, on pizza, in a frittata or even in this tasty beet bruschetta!
Leeks – For a simple side dish cook some buttered leeks and cabbage – thinly slice the leeks and shred the cabbage, blanch them for a few minutes and then pan fry them with some butter, lemon and black pepper.
Green cabbage – Defined as a classic eastern European dish which is both hearty and sophisticated, this delightful beet and cabbage borscht soup is a wonderful way to try something new in the kitchen this week!
Dutch carrots – Add them to a stews or salad, though you can’t go wrong with some delicious oven roasted carrots with all your favourite spices and herbs – like these honey roasted carrots with tahini yoghurt served with some roasted salmon!
In the large boxes:
Gourmet mushrooms – Getting these oyster and shiitake mixed mushies is always an exciting time, and to enjoy their full meaty, tender flavour you could make some herby mushroom bruschetta with some green garlic!
Broccoli – For an aromatic smoky taste, this chargrilled broccoli is a fabulous way to enjoy your veg – perhaps even add some fresh herbs, nigella seeds and a miso tahini dressing to make it extra fancy.
Green garlic – A beautifully mild and fresh garlic flavour, this spring special will add flair to spaghetti, omelettes, on pizza, in a salad, roasted with beets and carrots in the oven and so much more.
In the fruit boxes:
Oranges – I absolutely love an orange and beetroot salad! Add some sliced bok choy, a balsamic dressing and some soft goats cheese and you’re in for a real treat.
Mulberries – Local, seasonal fruit is definitely scarce at this time of the year, but we’ve done some digging and managed to source some beautiful, sweet berries for you all. Cross your fingers for warm weather so enough ripen! Pure bliss!
Packham pears – In salads, on toast for breaky or just as they are, these sweet, delicate, melt-in-your-mouth pears are pure heaven.