Vegetable this week include: eggplant, potato, garlic, cabbage, broccoli and carrots for small and medium boxes, plus in the large box sweet potato, avocado and zucchini. Fruit will be apples, blueberries and pears.
In the small and medium boxes:
eggplant – It’s been tricky to source local, organic eggplant at the moment, but hopefully we get some this week and can make this delicious recipe eggplant parmigiana!
potato – There are countless ways to cook and enjoy potatoes, but you can’t go wrong with these classic mouthwatering crispy-roasted potato with onions.
garlic – Add to a beautiful pasta or pizza sauce, or make a herby garlic butter to serve on toast or with sautéed greens and mushrooms.
cabbage – Nutritious and ready in under 10 minutes, Amy’s cabbage with soba noodles is a perfect dinner to try out this week!
broccoli – Another recipe by the our chef extraordinaire Amy is this 15 minute chickpea and haloumi salad – I can’t wait to try making it for lunch this weekend!
dutch carrots – For some sweet, buttery goodness make these roasted carrots with honey, fig and mustard butter.
In the large boxes:
sweet potato – A colourful and delicious spread, these roasted sweet potatoes with pickled onions, coriander and goats cheese are wonderful on their own or complimenting some oven roasted fish.
avocado – Make some tasty cheesy, sweet potato quesadillas and use your avo to make a lovely guacamole to serve with them!
zucchini – These prawn and zucchini fritters with yoghurt sauce are a scrumptious brunch idea, and extra delicious served with some poached eggs and leafy greens.
In the fruit boxes this week, there’ll be apples, blueberries, and some delicious new season pears!