Plum, blackberry and bay friand bake

Lisa

It’s plum season! And local blackberries are starting to ripen, so put this delectable pud on your To Do list. Friands with your cup of coffee are wildly popular in Australia and New Zealand and are similar to French ‘financiers’. The basic batter is made of ground almonds, egg whites, sugar, butter and not much flour.  Typically friands are dainty, …

Rice and peas (and broad beans) – Italian style

Lisa

What to do with the lovely organic broad beans and peas fresh from the farm? This dish is a version of Risi e Bisi – traditional Venetian rice and peas. Like a slightly soupy risotto, but not requiring the constant stirring.  The recipe is adapted from one by Henry Dimbleby and Jane Baxter – it’s designed (pragmatically) for frozen peas …

Green beans and mushrooms

Lisa

Got some new season organic green beans in your veg box and want to jazz them up? Here’s one way to do it. Recipe adapted from www.bonappetit.com. Later in the summer you could swap in runner beans – cut into thin slices, diagonally.

Macaroni cheese with leeks

Lisa

Last week we were enthused about well-dressed raw salad veg. This week it’s comfort eating, but starring a vegetable, of course – organic leeks.  If you still have wild garlic in your locale, it goes beautifully in place of the garlic cloves. Wilt a good handful of leaves (washed and chopped) into the leek mixture as it finishes cooking at …

Kumquat and almond cake

Lisa

Already made a batch of kumquat marmalade this season? Why not make a kumquat cake – with almonds and a touch of whisky. Lots of eggs in this one: don’t forget you can order delicious fresh organic eggs as an extra for your veg box. Recipe from Cafe Cat.

Glamorgan (leek and cheese) sausages

Francesca

These traditional Welsh veggie ‘sausages’ are like croquettes and a great way to use leeks from the veg box when you have a bit of time on your hands. Yes, they’re a slight faff but they are so worth it.Absolutely gorgeous. Consider upping the quantities to make even more worthwhile. Lots of recipe variations out there but we’ve gone with …

Parsnip gratin with apple allioli

Francesca

Heated debate in the veg packing room recently about the best way to cook and eat parsnips. The consensus was that plainly roasted parsnips can’t be beaten, but we reckon this decadent gratin recipe by Thomasina Miers is a treat worth the effort. The apple allioli condiment is of course optional.