Newsletter 5

Hi everyone

You have probably noticed in your boxes a shortage of greens and maybe the boxes aren’t jammed quite as full as usual.   I had a call Wednesday morning to say there are no greens except spring onions. We are doing our best to create appealing boxes with the available produce – roll on spring.
This edition we have an assortment of recipes contributed by clients and other friends ranging from
pumpkin served as a dessert to simple ways of serving some of the less common items we get in the boxes.

Dessert Pumpkin

I gave a few veggies including half a pumpkin, to new neighbours who I discovered, come from Serbia and don’t speak much English.  During my next visit I was surprised to learn that in Serbia pumpkin is generally pig food.   Here is how Mrs Markovich prepared pumpkin for humans.
Peel and cut into approximately 1” cubes
Add a little sugar and poach in milk until soft.   Serve with whipped cream.   Can be served either hot or cold

Brussell Sprouts

Shred finely and stir fry in either butter or oil for 1 minute.   Add a small quantity of water and cook for another two minutes.
After that I don’t have any more instructions but can imagine adding a little grated cheese.

Raw Vegan Salad

Thanks to Kelly Stubbs for this really tasty salad.
Finely slice red cabbage,
Finely slice fennel bulb
Stir through segments of mandarin
Grated carrot is an optional extra
Toss with a dressing of olive oil, lemon juice and orange juice.   All of this to taste.

Florence Fennel and Apple

Thanks to Jill Dunn for this recipe
1 tablespoon cooking oil
1 tablespoon butter
2 Florence fennel bulbs sliced (reserve some of            the leaves as a garnish)
1 small onion chipped
1 large cooking apple peeled and sliced
2 tablespoons water
¼ teaspoon fennel seeds
¼ teaspoon ground coriander
Heat oil and butter in a large frying pan with a lid.   Saute the fennel and onion for 3 minutes.   Add the apple, water, fennel seeds and coriander.   Cover the pan and cook gently until the apples and fennel are tender.
Serve sprinkled with a few chopped fennel leaves.

Carrot Soup

500g carrots – peeled and sliced
2 cups chicken stock
Big dot of butter
1 cup milk
½ cup cream
2 tsp tarragon
Saute carrots in butter.   Add chicken stock and bring to boil.   Simmer gently for 20 minutes.   Blend all,  reheat and add milk, cream and tarragon.   Heat gently, don’t boil or it curdles.
Keep warm and dry
All for now – regards
Lorraine