Cooler and wetter weather now, but the autumn greens are still thriving. The fields are green with chard and spinach, which should keep cropping until the first frosts come. After that, we’ll lean more heavily on kale through the colder months, alongside the root veg.
Our regular onions and carrots through this season come from the reliable Bagthorpe Farm in Norfolk.
Bagthorpe are an old family farm, quite large at 700 acres, and certified organic by the Soil Association. They grow early and maincrop carrots, onions, early, maincrop and salad potatoes, parsnips and beetroot.
These are the classic vegetables of this flat and fertile part of England. The soils of Norfolk are light sandy loams, which suit root veg really well. The roots are able to push through the soil more easily and fill out into nice fat carrots or parsnips. The soil also drains more easily, keeping it airy and not too wet around the roots, helping prevent rot.
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 by Tuesday of the week before, i.e. today!
Tom Steele
What’s in the bag this week?
Small bag:
Red Alouette potatoes – Nash Nursery, Kent
French beans – James Foskett Farms, Suffolk
Chard – Ripple Farm, Kent
Broccoli – Polybell Farm, Yorkshire
Standard bag:
Onions – Bagthorpe Farm, Norfolk
Carrots – Bagthorpe Farm, Norfolk
Crown Prince squash – Nash Nursery, Kent
Romanesco cauliflower – Newfields Organics, Yorkshire
Spinach – Ripple Farm, Kent
| Family bag: Red Alouette potatoes – Nash Nursery, Kent French beans – James Foskett Farms, Suffolk Chard – Ripple Farm, Kent Broccoli – Polybell Farm, Yorkshire Salad bag – Ripple Farm, Kent Lettuce – Bore Place, Kent
Mega bag: Onions – Bagthorpe Farm, Norfolk Carrots – Bagthorpe Farm, Norfolk Romanesco cauliflower – Newfields Organics, Yorkshire Spinach – Ripple Farm, Kent Salad bag – Ripple Farm, Kent Lettuce – Bore Place, Kent Red Kuri squash – Ripple Farm, Kent |
Fruit supplement:
Conference pears – Langridge Organics, Kent
Wash all veg and fruit before eating. Store carrots, chard, broccoli, cauliflower, spinach, salad leaves and cut squash in the fridge. Protect potatoes from light to avoid sprouting.
Recipe: poached pears in white wine and cardamom
Serves 4.
500ml dry white wine 1½ tbsp lemon juice
150g caster sugar 15 cardamom pods, lightly crushed
½ tsp saffron threads 4 pears, peeled
cream or crème fraiche to serve
- Pour the wine and lemon juice into a saucepan and add the sugar, cardamom, saffron and a pinch of salt.
- Bring to a light simmer and add the pears.
- Cover and simmer for about 15–25 minutes, turning the pears from time to time.
- The pears should be cooked through but not mushy.
- Remove them and transfer to four serving bowls.
- Increase the heat and reduce the liquid by two thirds or until thick and syrupy.
- Pour over the pears and serve warm or at room temperature, with a dollop of cream or crème fraiche.
Recipe: sautéed spinach and caramelised onions
2 tbsp coconut oil 2 onions, chopped
3 garlic cloves, chopped bunch of spinach
1 tbsp balsamic vinegar
- Heat the coconut oil in a pan and add the onions and garlic.
- Reduce the heat to low, cover, and cook for 20 minutes, stirring occasionally.
- Meanwhile, separate the spinach leaves from the stalks, and chop the stalks into small pieces.
- Take the lid off and add the balsamic vinegar to deglaze the pan.
- Add the spinach stalks and cook for 10 minutes.
- Add the spinach leaves and stir until the spinach wilts, then serve.
Recipe: green bean mac ’n’ cheese
A Miriam Nice recipe.
2 tbsp rapeseed oil 3 tbsp wholemeal flour
500ml milk 1 tsp ground nutmeg
350g macaroni pasta, or similar 200g green beans
140g mature cheddar, grated 25g pumpkin seeds
- Put the oil in a medium saucepan over a medium heat, add the flour and stir well.
- Still stirring, slowly pour in a little of the milk and mix well until smooth.
- Add a little more milk, repeating until all the milk has been added and you have a smooth sauce.
- Stir in the nutmeg, season, then take off the heat while you cook the pasta.
- Heat oven to 220C / 200C fan / gas 7.
- Bring a large pan of water to the boil, add the macaroni and boil for 8 mins.
- Add the green beans, and boil for a further 3 mins.
- Drain the pasta and the beans, and tip into a large gratin dish.
- Pour over the prepared sauce, then top with the grated cheese and pumpkin seeds.
- Bake for 10-15 mins or until the top is bubbling and golden.
