Slaw Season

Lisa

Get ready to shred.  We’re into coleslaw season now, starring so many of our lovely organic veg:  cabbages (red, green or white), carrots, beetroot, kohlrabi, celeriac, onions, fennel and winter radishes. When a rich, warming soup or stew is on the table, I really crave something fresh, raw and crunchy on the side. Coleslaw is also perfect with a burger. …

Homemade sauerkraut: green cabbage and carrot

Lisa

Many of us love having versatile cabbages in the veg box, but if you want to expand your cabbage repertoire we suggest making your own delicious, nutritious, organic sauerkraut or kimchi.  The health benefits of ‘live’ fermented veg have been well documented: packed full of nutrients and good bacteria for a happy gut biome. My own sauerkraut learning curve has …

Citrus and cashew nut salad (with winter veg)

Lisa

Another excellent Nigel Slater recipe from a recent edition of Observer Food Monthly. Regather box contents in February/March are absolutely made for this dish: grapefruit, orange, beetroot, cabbage, fennel, celeriac. Plus cashew nuts and a very zingy dressing. You can substitute other preferred root veg (e.g. carrot) and green cabbage for the red, or why not sprinkle on some lush …

‘Surprisingly delicious cabbage’

Francesca

Cabbages are so underrated. I’m always delighted to have one in my veg box because it can go into so many favourite autumn/winter dishes. Stir-fried with other veg plus cashews or tofu; added towards the end of simmering a soupy stew of potato, beans, onion, tomato and paprika; a Keralan cabbage thoran with coconut and chilli; gently stewed with sliced …

Spring cabbages are here!

Francesca

This week we have beautiful Spring cabbages from the wonderful people and plants at Wortley Hall Walled Garden. These brassica leaves are so tender and sweet that I’ll be reserving half my cabbage to enjoy minimally adorned as a side-dish – lightly cooked and tossed with some oil or butter and a bit of garlic. The rest of the cabbage …