New potato and radish salad

Lisa

It’s new potato season and we’re looking forward to packing these gems into our veg boxes and piling them on our plates. You can’t beat boiled new potatoes tossed with butter or oil, fresh herbs, salt and black pepper, and served warm. (Try some fresh chopped organic dill from our farm.) And don’t forget you can order extra new potatoes …

Vegan kedgeree with fresh turmeric root

Lisa

We are now stocking fresh organic turmeric root alongside our other lovely aromatics – ginger, garlic and chilli. Fresh turmeric has a wonderfully musky, earthy flavour which goes beautifully with rice dishes like this delicious vegan kedgeree. Recipe from Demuths Cookery School. Soak the yellow split peas overnight to reduce cooking time and energy. Don’t be tempted to substitute red …

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 …

Beetroot carpaccio

Lisa

Another recipe inspired by the launch of our new organic Salad box. Ultra-thin raw beetroot slices sent to umami-flavoured heaven with a dressing of balsamic vinegar, lemon, olive oil, Dijon mustard, Worcestershire sauce and yogurt. Recipe by Jamie Oliver and republished on The Happy Foodie. Quantities easily halved if you only have a couple of beetroots to hand.

Insalata zucchini

Lisa

Celebrate the raw with our brand new veg box option, the salad box. Expect lovely organic seasonal greens such as lettuces and other salady leaves, spinach or chard plus a selection from organic tomatoes, cucumbers, radishes, avocados, peppers, spring onions, fennel, courgettes, beets and carrots. Make the most of the first organic courgettes of the Spring with this simple salad …

Aloo baingan – potato and aubergine curry

Lisa

The end of Ramadan is fast approaching and Eid al-Fitr celebrations begin on 2nd May so our recipe this week is inspired by the feasting! We’ve chosen a dish from a feature by food blogger Izzah at Tea for Turmeric on traditional Pakistani Eid recipes. For this vegan Aloo Baingan, use organic potatoes, onions and an aubergine from the veg …

Squashed tomato uttapam

Lisa

Tomato seedlings are growing vigorously in local greenhouses.  Until they’re fruiting, we’re glad we have lovely organic toms in the veg box via our great suppliers. Here’s a dish by Meera Sodha (from the book ‘Fresh India’) for a leisurely weekend breakfast or lunch. An uttapam is like a cross between a pancake and a crumpet – what’s not to …

Crispy Greek-style pie for Easter

Lisa

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 …

Root veg gratin

Lisa

This creamy mustardy gratin is just the ticket in this cold, bright weather and a luxurious way to treat the hearty organic roots from the veg box as they approach the end of their season.  Recipe from Nigel Slater in last weekend’s Observer food pages. Feel free to adjust the proportions of the veg in the list according to what …

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 …