Reminder: We’re starting to use crates again. If you have one, please leave it out for us to collect 🙂
In the small and regular boxes:
Raddichio – Take heed when eating this purple leafy bundle, that it comes with a bit of a bite… With similar bitter notes to that of a Negroni, read up on recipe ideas from the Washington Post’s article It’s better to be bitter, for the best ways to embrace the “depth and complexity” of balancing bitterness with sweetness in meals. Slice the raddichio finely, and braise lightly. This is beautiful served on top of your apples or pears, and dressed with a little orange juice. Use fresh as the bowl of San Choy Bau! Or try Nigella’s Baked Ricotta With Grilled Raddichio.
Potatoes – Lately, I’ve had a real craving for some veggie bangers and mash… such a warming hearty meal, and delicious served with a homemade Paul Kelly style gravy, some steamed broccolini, roasted beets and romanesco!
Broccolini – Apparently 78% of people steam their broccolini and 53% of people stir fry it (according to a 2005 Horticulture Australia study), but this week I’m going to recommend that we all broaden our horizons and do neither – instead make a scrumptious broccolini and spring onion tart. You could even have a go at making Amy’s silky, soft, buttery shortcrust pastry from scratch, a guaranteed rewarding experience!
On Tuesday, rhubarb – Our Tuesday boxes missed out on rhubarb last week, so we’ve popped it in you boxes this week instead! As was in last week’s blog, try these recommendations for rhubarb and gingernut cheesecake or embrace it in a savoury rhubarb and potato gratin! (Not in large boxes).
On Friday, red onions – You can’t go wrong with some caramelised onions! Toss them on top of a pizza with broccolini, roasted beets and romanesco, and don’t forget your favourite cheese (personally I love persian feta and truffle cheddar, such a dream combination!). You could also use them to make Ottolenghi’s famously good cauliflower cake (but substitute romanesco instead).
Beetroot – A really great thing to do with beets if you’re short on time is to roast them all up whole at the start of your week; pop them in an oven dish with a lid and cook them for roughly 45 minutes, or longer depending on their size, until you can pierce them with a fork and they feel cooked! Keep them in the fridge and use them up as you need them, sliced on sandwiches, wraps or burgers, diced in salads with orange, walnuts, raddichio and a vinaigrette dressing, or even puree them to make this stunning Spiced Beetroot Yogurt by Sabrina Ghayour.
Romanesco – One of my favourite vegetables for its unique and otherworldly appearance, you can substitute romanesco in any meal you’d usually make with broccoli or cauliflower. To simply revel in its splendour and beauty, take full advantage by making a large platter of blanched romanesco, beetroot yoghurt puree, slices of orange, diced avo and brown rice to juxtapose the various colours, textures and flavours (get some inspiration here)!
In the large boxes:
Jerusalem Artichokes – Neither an artichoke nor is it from Jerusalem, these nutty gems get their name from the italian word ‘girasole’ which translates to sunflower! You can cook them in more or less the same as you would potatoes, except keep in mind that they are not as starchy. According to Jamie “A Jerusalem artichoke’s best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked“, as is noted in his recipe for Sautéed Jerusalem artichokes with garlic and bay leaves.
On Tuesday, pumpkin – We’ve been enjoying a vast variety of different types of pumpkins this season, and these golden nugget pumpkins are definitely one of my favourites! Roast in the oven with herbs and garlic and add to salads, put them in pizza, or try a roast pumpkin and jersulaem artichoke soup garnished with mustard sprouts. For a truly impressive dinner make Amy’s Hasselback Pumpkin and Lentil Bake (rumour has it she may be experimenting with some more amazing dessert-style pumpkin recipes so stay tuned on our recipes blog!).
On Tuesday, braising mix – A handpicked variety of cooking greens which are perfect in a stir-fry, or added to a mixed green and feta spanakopita.
On Friday, kale – We’ve got some lush green kale coming your way! For a simple, nutritious breaky make kale with a poached egg (serve with some roasted potatoes or jerusalem artichokes!).
Micro Herb Pots – This week we’ll be getting some micro mustard sprouts grown by Jojo. Keep them on your kitchen bench and cut a little of the sprouts with scissors to sprinkle on top of your meals such as pastas, pizzas, curries, and soups as a garnish and to add some extra nutrients and a delicate flavour to your food.
In the fruit boxes:
Apples – Add apples, cinnamon and walnuts to your morning porridge! Or if you’d like to see this week’s indulgent and rather naughty apple recipe, I’ll leave this one here.
Oranges – A wonderful accompaniment to this week’s raddichio, the ultimate blend to balance bitter with sweet!
Limes – Such a popular and versatile citrus, use them in salad dressings, cocktails, tea, to squeeze on top of your cut avocado to prevent it going brown, in guacamole, or save a wedge to put on top of a delicious pad thai.
