This week sees the return of parsnips! Parsnips are in my mind the first debutante of the winter ball, their presentation presaging the new season of sweet and delicious root veg.
Sometimes these glamorous girls can be forgotten at the bottom of the crisper drawer. If you have lots of roots and they are looking up at you reproachfully, try roasting them. Peel and chop them, toss with lots of oil and salt, and roast for 40 minutes or so. It really brings out the sweet caramel flavours in parsnips, carrots, beetroot and potatoes.
Bear in mind that any whole squash you have can be stored for a few weeks before cooking. They are best stored above 12 degrees Celsius when whole, so out of the fridge.
If you’re heading off for half term week, don’t forget to let us know you’re going on holiday!
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:
Gatsby potatoes – Nash Nursery, Kent
Parsnips – Bagthorpe Farm, Norfolk
Kale – Ripple Farm, Kent / Sarah Green’s, Essex
Sweetheart cabbage – Nash Nursery, Kent
Standard bag:
Onions – Bagthorpe Farm, Norfolk
Carrots – Bagthorpe Farm, Norfolk
Jack Be Little squash – Sarah Green’s, Essex
Beetroot – Sarah Green’s, Essex
Red cabbage – Newfields Organics, Yorkshire
Family bag:
Gatsby potatoes – Nash Nursery, Kent
Leeks – Sarah Green’s, Essex
Parsnips – Bagthorpe Farm, Norfolk
Kale – Ripple Farm, Kent / Sarah Green’s, Essex
Sweetheart cabbage – Nash Nursery, Kent
Clementine cauliflower – Langridge Organics, Lancashire
Pea shoots – Forty Hall, London
Mega bag:
Onions – Bagthorpe Farm, Norfolk
Carrots – Bagthorpe Farm, Norfolk
Jack Be Little squash – Sarah Green’s, Essex
Beetroot – Sarah Green’s, Essex
Red cabbage – Newfields Organics, Yorkshire
Clementine cauliflower – Langridge Organics, Lancashire
Pea shoots – Forty Hall, London
Fruit supplement:
Conference pears – Mole End Farms, Kent
Wash all veg and fruit before eating. Store carrots, beetroot, kale, cabbage, parsnips, cauliflower, leeks, pea shoots and cut squash in the fridge. Protect potatoes from light to avoid sprouting.
Recipe: simple sweet and sour red cabbage
2 tbsp olive oil ½ red cabbage, sliced
2 tbsp sugar 4 tbsp balsamic vinegar
- Sauté the cabbage in the oil in a pan over medium heat and season well.
- After 5 minutes, add the sugar and vinegar, reduce the heat to low.
- Cover and simmer for about 30 minutes or so, till the cabbage is tender.
Recipe: sweetheart cabbage with a fried egg
Serves 2.
1 sweetheart cabbage, sliced thinly 1 garlic clove, chopped
1 tbsp light soy sauce 2 tbsp light oil
1/2 tsp miso paste 35g butter
2 eggs chilli oil (optional)
- In a large frying pan, heat 1 tbsp oil on medium heat.
- Add the garlic and cabbage and sautee till it wilts down and softens.
- Add the miso paste, soy sauce and butter, mix all together.
- Transfer the cabbage to two serving bowls.
- Turn up the heat, add another 1 tbsp light oil, then fry the two eggs.
- Put one fried egg on each bowl of cabbage, sprinkle with chilli oil, and serve.
Recipe: red cabbage and carrot salad
Serves 4.
350g finely shredded red cabbage 1 carrot, peeled and thinly sliced
handful mint leaves, finely chopped 2 tbsp lemon juice
3 tbsp olive oil
- Combine the cabbage and carrot in a bowl.
- Mix the mint, lemon and olive oil together with salt and pepper in a cup.
- Pour the dressing on the veg and toss to combine.
Recipe: orzo with beetroot
500g beetroot, peeled and grated 300g orzo pasta
a small bunch of thyme, leaves picked 2-3 cloves of garlic, finely chopped
1 tablespoon balsamic vinegar 2 tbsp olive oil, plus more for finishing
1⁄2 vegetable stock cube / 2 tsp stock powder handful nuts (e.g. walnuts, almonds)
zest of an orange or clementine
- Put the grated beetroot, orzo pasta, thyme leaves, garlic and vinegar into a medium lidded pan with 1 tsp of sea salt, 2 tbsp of oil and 850ml water.
- Crumble in the stock cube or add the powder.
- Place the pan over a high heat, cover with a lid and bring to the boil, then simmer for 10 minutes until the pasta is cooked and all the water has been absorbed.
- Stir it every minute or so to make sure that the pasta doesn’t catch on the bottom of the pan.
- If the orzo looks a little thick (you want it to be the consistency of risotto) add a little more hot water.
- Serve with toasted nuts, orange zest, and a drizzle of olive oil on top.