It seems that at last we may be getting some glorious, golden sunshine in London, and what better way to celebrate than with golden beets. Golden beets are essentially a type of beetroot that are in fact more nutritious than your standard beetroot. Try roasting them, making them into a soup or even better for the weather ahead – a golden beet salad!
Whilst golden beet tend to be better when they’re eaten fresh, you can keep them in your fridge for up to 10 days before they go bad. Just trim the top above the bulb and you should extend their storage life!
For a light but tasty salad for the coming days, why don’t you try roasting your golden beets, and serving with a variety of leaves such as kale and the mustard leaf in your box. Top with feta or goats cheese and a sprinkle of walnuts. To roast, first rinse the golden beets before cutting off the greens. Smother in olive oil before wrapping in kitchen foil and baking for an hour (you should be able to pierce straight through). Once cooled, make sure you removed the skins and cut into slices or chunks.
This Sunday, the annual Bow Open opens to celebrates artwork from Bow Arts artists. The exhibition is for you to have an exclusive look at the artists up and coming in and around Bow.
Also in Bow, there’s the infamous Love Box festival in Victoria Park and whilst it may not be everyone’s cup of tea, you can be certain that they’ll be some ‘Golden Beats’ for ‘Golden Days’.
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
* Colleen Potatoes, Kent
* Valour, Lincs
* Golden Beets, Yorks
* Mustard Leaf, Perry Court
* Red Onions, TBC
* Red Cabbage, Lincs
Butternut Squash, Spain
Kohl Rabi, Spain
Turnips, Perry Court
Items starred (*) above
* Apple Topaz, Kent