Vegetable this week include: tomatoes, zucchini, radish, cucumber, rainbow chard and spring onions for small and medium boxes, plus in the large box carrots, sweet chilli and cauliflower. Fruit will be raspberries, nectarines and apples.
In the small and regular boxes:
tomatoes – For a delightful seasonal side dish, these skillet cooked zucchini and tomatoes are a simple and delicious way to enjoy your tomatoes this week.
zucchini – You may have noticed that some of our zucchinis are getting huge at the moment and if you’re in need of a few great zucchini recipes to use up a mammoth gourd this week, try stuffing and roasting them, this recipe for zucchini ribbons and rainbow chard, or this vegan chocolate zucchini bread which my friend made last week (it was so delicious!!).
radish – This radish spring onion and soba salad is light, peppery, nutritious and so refreshing!
cucumber – Make this tasty, garlic and herb infused tzatziki and serve with some delicious organic sourdough bread.
rainbow chard – Ottolenghi’s colourful rainbow chard with tomatoes and green olives is delicious way of cooking up your greens.
spring onions – Fragrant and flavoursome, add finely sliced spring onions into omelettes, scrambled eggs, pasta, or as a garnish over salads.
In the large boxes:
carrots – For a quick and easy side dish roast these sweet and smoky carrots.
sweet chilli – These cute little peppers have more of the sweetness capsicum than the heat of chillies and are perfect for stuffing with some creamy goats cheese and herbs, or grilling on the barbecue.
cauliflower – Filled with scrumptious spices, make your own version of this tasty cauliflower and spring onion sabzi and add in some sweet chilli and chard too!
In the fruit boxes:
We’re still confirming what will be in our fruit boxes at this stage but it will likely be a delicious combination of berries, stonefruit and apples.
