With the soaring and record temperatures do pick up your veg as soon as possible. In particular, sorrel is super perishable, and usually won’t last past a day or two even in the fridge. Wrap in damp paper towels and stick in an open zip-lock bag in your crisper drawer to extend its fridge life just slightly. And if you do find your spring onions wilting try standing them in a jar of water in the fridge to give is a further lease of life.
Lots of ideas this week for cold salads and soups to keep your cool so keep reading!
We haven’t have sorrel for a long while, which can function as a herb, a salad leaf (in moderation though for a hint of the exquisite citrussy tang) or a vegetable, giving you either a sliver of bright lemony flavour or a real, mouth-filling whack of it, depending on how much you use. Refreshing flavour that complements the season perfectly.
It is easy to prepare: just wash it well and remove any tough stalks, then shred thinly. But do be aware that cooking it in aluminium or cast iron will turn it a murky colour due to the oxalic acid contained.
Great in creamy and delicately flavoured foods – everything from creme fraiche or oil to potatoes, pulses, eggs, fish or chicken (try this chicken with sorrel recipe). Or even layer a few into a sandwich
Try Jamie Oliver’s sorrel risotto with crumbled goat’s cheese or Ottolenghi’s fried beans with sorrel, feta and sumac which uses spring onions as well. Chill out with this cold sorrel soup or Gordon Ramsay’s cauliflower and sorrel soup. For even more ideas check out this 50 things to do with fresh sorrel page.
We also haven’t had celery for awhile. Why not try a celery and parmesan salad or a celery and grapefruit salad taken straight out of the fridge for a long lingering dinner in the long daylight hours – savour the juiciness of grapefruit and the crunchy bite of celery (chilling it makes it extra crisp) and feel it quench the thirst. Or how about a celery and olive orzo salad for a more substantial option, perfect for a picnic?
Blue cheese and celery make a classic pairing so this celery, blue cheese and hazelnut salad simply adds maple-glazed toasted hazelnuts to the mix. Perfect with some prime rib or roast beef, so works as well for an accompaniment to a Sunday roast or with some ready cooked roast beef slices.
Or try these stuffed celery sticks, with cream and blue cheese mixture and chopped walnuts. Thick Greek yoghurt works just as well as sour cream, or you simply skip the ingredient. Up the game with toasted pecans instead of walnuts and throw in some dried cranberries or raisins.
For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!
This Week’s Bounty
* Bakers, Kent
* Spring Onions, Perry Court
* Spring Greens, Perry Court
* Courgettes, Spain
Carrot Bunch, Norfolk
Sorrel, Perry Court
+ Broad Beans, Kent
Grapefruit, RSA (standard only)