This weeks box features a pack of mizuna. Mizuna is a Japanese leafy vegetable, similar to mustard leaf and goes great with other salad leaves.
A little well known fact is that a perfect yet easy to make summer dish, is the classic potato salad. For an extra twist and to surprise any BBQ guests, try making a Mizuna Potato Salad.
First boil peeled potatoes in a saucepan for about 8 minutes, then drain them. Once they’ve cooled add them to a large mixing bowl with a couple of hard boiled eggs.
In a separate bowl, mix some olive oil, vinegar and salt before adding to the potato/egg mix.
Finally, add some chopped mizuna and half a bunch of chopped spring onions.
Coming up this weekend (Sunday 24, 11am-7pm), is the third annual Roman Road Festival. The event has been a huge success in previous years and is enjoyed by all who come together to celebrate with their community.
There’s guaranteed to be something for everyone as this years entertainment line up includes Cockney classes, dance workshops, Bow Suffragette’s guided tours, magic tricks, street performers and live music including African Blues and Jazz & Funk and Motown.
We hope to see a few of you there!
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