We move deeper into the Hungry Gap. UK carrots have now run out, so we’ll have leeks and potatoes in the bags every week for a while now until the new season bunched carrots appear. Produce is very scarce now. We’re eagerly anticipating new season produce and hoping for more warm weather to speed it along.
For those of you who have green garlic in your bags, watch out! Green garlic looks pretty much exactly like a young leek. They are in the same allium family. You should be able to distinguish the garlic bulb from the leeks by the smell.
The bigger bags have artichokes in them this week. In case you’d like some inspiration for them, check out this newsletter from Spoonful of Felicity, a local blogger we’re doing some recipes with. https://shoutout.wix.com/so/79OwVTscE?languageTag=en
An upcoming date for your diary… our 2024 AGM! 6pm-8:30pm, Wednesday 3rd July, at The Grafton pub on Prince of Wales Road. We’ll be in the upstairs room. More details to follow…
Don’t forget to return your re-usable Vegbox bags and packaging.
When you want to take a holiday from Vegbox, please let us know at least a week in advance.
Tom Steele
What’s in the bag this week?
Small bag:
Leeks – Laines Organic, Sussex
Carolus potatoes – Skea Organics, Angus
Mushrooms – Capel Mushrooms, Suffolk
Pak choi – Wild Country Organics, Cambridgeshire
Standard bag:
Leeks – Laines Organic, Sussex
Carolus potatoes – Skea Organics, Angus
Aubergine – Langridge Organics, Gloucestershire
Radish – James Foskett Farms, Suffolk
Green garlic bulb – Ripple Farm, Kent
Family bag:
Leeks – Laines Organic, Sussex
Carolus potatoes – Skea Organics, Angus
Mushrooms – Capel Mushrooms, Suffolk
Rocket – Wild Country Organics, Cambridgeshire
Baby artichokes – Bedlam Farms, Cambridgeshire
Mega bag:
Leeks – Laines Organic, Sussex
Carolus potatoes – Skea Organics, Angus
Aubergine – Langridge Organics, Gloucestershire
Rocket – Wild Country Organics, Cambridgeshire
Baby artichokes – Bedlam Farms, Cambridgeshire
Green garlic bulb – Ripple Farm, Kent
Fruit supplement:
Strawberries – Hugh Lowe Farms, Kent
Wash all veg and fruit before eating. Store leeks, green garlic, aubergine, mushrooms, pak choi, rocket, artichokes and radish in the fridge. Protect potatoes from light to avoid sprouting.
Recipe: stir fried mushrooms and pak choi
100g mushrooms, chopped finely 1 red chilli, thinly sliced
1 pak choi, thinly sliced 1 clove garlic, chopped
3 tsp soy sauce sesame seeds, to sprinkle on top
- Add 2 tbsp light oil to a pan or wok and heat over a relatively high heat.
- Add the mushrooms and fry for about 10 minutes.
- Add the chilli, pak choi and garlic and cook for another few minutes.
- Add the soy sauce, cook for another 30 seconds, then tip on to a serving dish and sprinkle over some sesame seeds.
Recipe: chermoula aubergine
Serves 1-2.
¼ green garlic bulb, sliced 1 tsp ground cumin
1 tsp ground coriander ½ tsp chilli flakes
½ tsp sweet paprika 1 tbsp chopped preserved lemon skin
70ml olive oil, plus extra to finish 1 medium aubergine
75g fine bulgar wheat 50g sultanas
5g fresh coriander, chopped 5g fresh mint, chopped
25g green olives, halved 15g flaked almonds, toasted
1 tbsp lemon juice 60g yoghurt
- Preheat the oven to 180°C / gas mark 4.
- To make the chermoula, mix together the green garlic, cumin, coriander, chilli, paprika, preserved lemon, 50ml of the olive oil, and ¼ tsp of salt.
- Cut the aubergine in half lengthways and score the flesh of each half with quite deep, diagonal, crisscross lines, making sure not to pierce the skin below.
- Spoon the chermoula over each half, spreading it evenly, and place on a baking sheet. Roast for 40 minutes, or until the aubergine halves are very soft.
- Place the bulgar wheat in a bowl and cover with 70ml boiling water.
- Soak sultanas in 25ml of warm water for 10 mins, drain and add to the bulgar, along with the remaining oil.
- Stir in the herbs, olives, almonds, lemon juice and salt; check seasoning.
- Place one half-aubergine per portion on a serving plate, spoon bulgar on top, spoon over a little yoghurt, sprinkle with chopped coriander, and finish with a drizzle of olive oil.
Recipe: sauteed potatoes
This is how my mum always serves us potatoes. Delightfully crispy! Serves 2.
500g potatoes, washed 2 tbsp olive oil
- Cut the potatoes into bite sized chunks.
- Put the potatoes in a pan of well-salted cold water and bring to the boil.
- Simmer for about 15 minutes until just tender.
- Drain well, and return to the hot pan to completely dry out for a couple of minutes.
- Heat the oil in a frying pan over a medium high heat and then add the potatoes.
- Sautee, and turn from time to time till they have a golden brown crisp all over.
