I spotted this “mosaic of a flan” recipe by Rachel Roddy in The Guardian recently and knew it was perfect to go out on the Regather recipe page for Easter week. There are eggs! There are lots of veggies! And the veg component is pretty flexible according to what goodies you have in your boxes.
Happy Easter! Looking for a lovely vegetarian option for the coming long weekend? Here’s a super-flexible one, using organic veg from the box. Recipe adapted from bbcgoodfood.com. Use chard or kale instead of spinach if you need to: as with spinach, be sure to squeeze as much moisture as possible from the wilted greens. You could also add chopped spring …
Here is a little something to make the most of the chard and celery you’re getting in the box at the moment: Swiss chard and celery gratin! Credits to Ottolenghi and his food column. If you have some, replace some of the salt with celery salt; this will add another level of complexity. This gratin is lovely with lemon-infused roast …
Fresh sage is gorgeous with squash and pumpkin, and did you know that the Regather community garden (out front on Club Garden Road) has a couple of big sage bushes? Come on down and grab some. Squash and sage also make a great risotto – loads of recipe variations online. The pasta dish below is from loveandlemons.com: they call for …
A recent recipe in The Guardian by Yotam Ottolenghi, champion of chard, with his typically thoughtful flavour accents. Adjust quantities to fit the weight of chard you have. This was published as a side dish but it wouldn’t take much to bump it up to a whole meal e.g. serve with some lightly spiced chickpeas and couscous. Or, if you’re …
Regather’s new market garden at Friends’ Field in Sheffield’s Moss Valley is producing the prime ingredients for this Provençal dish. Chard and courgettes grow very contentedly in our region, as most of you with allotments will know. Serve with a simple green salad, sourdough bread and fresh sliced tomatoes drizzled with Extra Virgin olive oil and balsamic vinegar and torn …