A wet, slow few months for organic farmers

It’s spring! The season of purple sprouting, rhubarb and fresh crispy greens.

Sarah writes from Ripple Farm:

“March has been very wet, with very few dry windows to do any field work. We had a few consecutive dry days mid month, better than forecast, so we made the most of it and got out in the fields. We mowed some of the green manure and also managed a few more hours of ploughing.  Martin planted a very small area of potatoes and sowed some salad, spinach and carrots. The ground conditions weren’t the best for direct seeding but with rain due again the next day and subsequently we had to make the best of it.

So, there will be lots to do when the ground dries up enough. We’re getting some lovely sunny, windy days that almost dry it up enough and then it rains again!!”

Ripple Farm is a 100 acre farm near Canterbury in Kent. We’ve worked with them since our very first week of trading. They are a reliable supplier to many organic box schemes around London.

Don’t forget to return your re-usable Vegbox bags and packaging!

Tom Steele

What’s in the bag this week?

Small bag:

Leeks – Ripple Farm, Kent

Carrots – RB Organic, Norfolk

Chestnut mushrooms – Capel Mushrooms, Suffolk

Butterhead lettuce – Nash Nursery, Kent

Standard bag:

Manitou potatoes – Newfields Organics, Yorkshire

Beetroot – Laines Organic, Sussex

Purple sprouting broccoli – Bedlam Farms, Cambridgeshire

Pak choi – Wild Country Organics, Cambridgeshire

Rocket – Wild Country Organics, Cambridgeshire

Fruit supplement:

Rhubarb – Bedlam Farms, Cambridgeshire

Wash all veg and fruit before eating. Store carrots, leeks, salad leaves, broccoli, beetroot, pak choi, mushrooms and cut squash in the fridge. Protect potatoes from light to avoid sprouting.

Recipe: beetroot soup with spiced yoghurt

1 tbsp olive oil                                                                                               1 small clove garlic, chopped

½ tsp cumin seeds                                                                                       400g beetroot, peeled, cut into chunks

400ml stock or water

for the spiced yogurt:

½ tsp cumin seeds                                                                                       ½ tsp coriander seeds

1 pinch caraway seeds                                                                                ½ tsp paprika

1 pinch cayenne pepper                                                                             2 tbsp yogurt

2 tsp olive oil                                                                                                 ½ tbsp parsley, chopped

• Set a pan over medium heat, add the olive oil, then cook garlic and cumin gently for 2 minutes.
• Add the beetroot chunks, then add the stock.
• Bring to a simmer, cover and cook for 20-25 minutes, until the beetroot is tender.
• For the spiced yoghurt, put the cumin, coriander and caraway seeds in a pan and toast till fragrant.
• Grind the spices to a powder, then combine with paprika, cayenne and a pinch of salt.
• Stir this mixture into the yogurt, add the olive oil and whisk together.
• Purée the soup, return it to the pan and season to taste, check the thickness.
• Serve the soup, hot or chilled, with a dollop of spiced yogurt swirled in at the last moment and some parsley sprinkled on top.

Recipe: roasted carrot and cashew nut salad

400g carrots, peeled, cut into batons                                                        2 tsp coconut oil, melted

1 tsp garam masala                                                                                     35g cashews, chopped

½ bunch parsley, chopped                                                                         ½ bunch coriander, chopped

lemon juice

• Preheat oven to 200˚C.
• In a roasting tin, toss the carrots with the coconut oil, garam masala, and a pinch of salt.
• Roast the carrots till tender and lightly browned, about 30 mins. Stir halfway through.
• Put the roasted carrots in a bowl with the toasted cashews and chopped parsley and coriander.
• Squeeze a bit of lemon juice over the salad. Toss until everything is well combined and serve.

Recipe: greens soup with garlic caraway breadcrumbs

For using up old bags of greens.

1 bunch of greens (spinach, lettuce, etc.)                             1 garlic clove, chopped

1 tsp fresh dill leaves                                                               1 tbsp nutritional yeast

1 tbsp coconut oil                                                                     1 tsp fruit vinegar, or similar

pinch of chilli powder                                                               250ml stock

garlic caraway breadcrumbs:

35g breadcrumbs                                                                     1 tbsp olive oil

½ clove garlic, sliced                                                               ¼ tsp caraway seeds

2 pinches salt                                                                           dollop cream or crème fraiche

• Heat the coconut oil in a pan over a medium heat.
• Separate the leaves from the stems of the greens.
• Chop the stems and add them to the pan. Cook with the lid on for five minutes.
• Add the leaves from the greens and the green garlic, and cook with the lid on for five minutes.
• Cool the cooked greens, then place in a blender with the stock.
• Add the dill leaves, nutritional yeast, vinegar and chilli powder. Blend until completely smooth.
• Preheat oven to 180ºC.
• In a small bowl, mix breadcrumbs, olive oil, a couple pinches salt, chopped garlic, and caraway seeds.
• Toss to thoroughly incorporate all ingredients.
• Spread on a small baking tray and bake for 5 minutes, until just golden brown and fragrant.
• Remove from oven and set aside.
• Serve the soup topped with dollops of cream or creme fraiche and sprinkles of garlic caraway breadcrumbs.