Hope you've all had a good week and have stayed warm today - it's been freezing! We've had a productive week getting one of our summer plots ready for more onion and leek plantings.
First things first, please LEAVE YOUR BOXES OUT in the morning so that we can collect them and start the recycling rotation.
This afternoon we were harvesting the following veg for your boxes/bags:
Cauliflower - large boxes will receive more purple cauliflower with smalls receiving a portion of white cauliflower. If you still haven't tried it baked until golden, now's your chance. Otherwise you can't go astray with a good cauliflower cheese.
Broccoli - again, lovely pan-fried or steamed or in a tray of baked veggies.
Parsley - for large boxes only. Goes beautifully in soups, slow cooker dishes, on a bake potato or as a garnish on pretty much anything.
Coriander - for small bags only. I had some this week in a Thai pumpkin soup, which was delicious!
Kale - versatile and highly nutritious. Great in soups, chopped finely through pasta sauces, added to casseroles or slow-cooker dishes. You could also have a go making kale chips using this recipe from Taste
Turnip -large boxes only - chop into soups or casseroles.
Fennel - lovely baked or sliced thinly in a salad.
Cauliflower leaves - this might be a bit out of the box for some. We are all about reducing waste at all levels and cauliflower leaves are often just discarded (we usually feed ours to the pigs and chickens). HOWEVER, they provide a valuable source of nutrition, so here are some ideas about how you can use them:
Why you shouldn't throw away cauliflower leaves - The Kitchn
The Most Delicious Way to eat Cauliflower Leaves - PureWow
Spinach and sorrel mix - a very healthy mix to saute or wilt into pretty much anything. Just beware, sorrel will turn brown in most metal pans - there's nothing wrong, though, just a chemical reaction. Only in large.
Salad greens - only in small bags. Don't forget to eat salad over winter as they have a high vitamin and mineral content, helping you stay healthy over winter. If you really can't bring yourself to do winter salad, this mix is suited for chucking in a stir-fry as a backup plan!
Shallots - first shallots from this planting. Great in soups and salads for a sweet onion flavour.
Mustard greens (purple) - only in smalls - beautiful purple leaves that go really well in a stir-fry or Asian noodle dish. You could also wilt them with some garlic and soy for a yummy side dish.
Have a lovely week and stay warm!