Build Me Up Butter-Nut

This weeks boxes contain Butternut Squashes, as well as an abundance of salad style veggies. We’ve put together a roasted butternut squash salad, using the kale and tomatoes from the boxes. Whilst you can cook butternut squash in a variety of ways, roasting is by far our personal favourite, so our recipe does just that!

Team TGH headed over to the London Stadium on Monday night to see the superhuman’s in action at the Para Athletics. Tickets are still available here, and we urge anyone who’s got a free evening to head on down there. After all, it’s inspiration right on your door step!

Butternut Squash and Kale Salad

Salad Ingredients
– Butternut Squash from your box
– Kale from your box
– Tomatoes from your box, chopped
– Handful of Pumpkin Seeds
– 50g Feta Cheese (optional)
– Olive oil
Dressing Ingredients
– 3 tbsp extra virgin olive oil
– 1 tbsp cider vinegar
– 1 garlic clove, finely crushed
– Sea salt
– Finely ground black pepper

Method
1. Preheat oven to 160 degrees
2. Peel and cut your squash into 1cm squares, discarding seeds and skin. Lightly coat in olive oil, then roast in the oven for 30 minutes, turning occasionally
3. Heat olive oil in a pan before adding kale and tomatoes
4. Toast pumpkin seeds on a low heat for 5 minutes, stirring regularly
5. To make the dressing, mix all ingredients together
6. Once the squash has finished roasting, toss all ingredients together before serving with dressing and sprinkling with crumbled feta

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

All Boxes
Potatoes, Perry Court
Kale, Perry Court
Leeks, Suffolk
Pointed Cabbage, Suffolk
Tomatoes, Perry Court
Butternut Squash, ESP

Medium & Large Boxes
Cucumber, Perry Court
Lettuce, Kent
Large Boxes
Turnips, Yorks



Fruit Supplement

Oranges, ESP(All Boxes)
Grapefruit, ESP (Medium & Large Boxes)
Apricots, Kent (Large Boxes)

Summer Salads

This weeks boxes contain an abundance of salad veggies, which got us thinking that in this unprecedented heat wave, there really is nothing better than a salad packed full of veg.

Typically when thinking of salad, the ‘garden’ type will spring to mind – with this weeks onions, lettuce, tomatoes and cucumber being firm necessitates. However, there really are no limits when it comes to variations of salad. Pasta, couscous, quinoa, lentils or potatoes? Chicken, tuna, ham, prawn or vegetarian? Feta, halloumi, mozzarella or parmigiana? We’d advise starting with your choice of veg and working from there, seeing what flavours compliment certain pairings of veg. Our medium boxes this week contain Scarlet Frills, which would be compared most closely to rocket leaves, except they’re dark red, whilst our large boxes contain Lemon Balm – a member of the mint family with a number of health benefits.

We’ve found a gorgeous tuna salad recipe featuring the medium boxes Scarlet Frills, but would always advise to play around with variations to find the combinations that work for you.

Tuna Salad with Scarlet Frills, Capers & Green Beans

Ingredients
– 2 potatoes (from box)
– Bunch of Scarlet Frills
– 200g Green Beans
– 2 handfuls of Tomatoes (from box)
– 2 eggs
-1 tbsp capers
– 1 can tuna in sunflower oil
– 2tsp white wine vinegar
– 100g grated parmigiana
– Olive oil

Method

1. Cut potatoes into slices. Rinse in cold water and pat dry with paper towel.
2. Heat large skillet over medium heat and add olive oil. Season with salt and sauté, stirring occasionally, for 20 to 30 minutes until golden brown. Drain on paper towel.
3. Remove the coarse stems of the scarlet frills and tear the leaves into small pieces. Place them in a large bowl with a drizzle of olive oil, salt, pepper, and white wine vinegar. Use your hands to massage the leaves until they’re soft and tender.
4. Add the potatoes, beans, tomatoes, and gently toss to combine. Add the drained tuna chunks and toss again. Taste, and add more salt, pepper, lemon and/or olive oil as you like.
5. Arrange quartered hard boiled eggs on top and toss in rinsed capers.
6. Grate cheese over top of salad and serve.

For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!

Aubergine Appreciation Society

The Aubergine, also known as an ‘eggplant’ over the pond, is surely one of the most versatile vegetables and a keen favourite amongst our vegetarian and vegan friends! It’ll soak up almost any flavour its paired with, whilst maintaining its creamy texture. Baked, BBQ’d, Grilled, Fried, Stuffed, Roasted, Marinated – it’s all great!

We’ve sifted through countless aubergine recipes; from curries and ratatouille’s to salads and noodle dishes, there really is an abundance of aubergine possibilities. However, the optimistic sun worshippers in us are holding out for BBQ weather, so have opted for a BBQ favourite – veggie skewers. Fear not, if you don’t have a BBQ (like a large percentage of Tower Hamlets residents), grilling is a great alternative.

Halloumi, Tomato and Aubergine Skewers
Ingredients

– Garlic clove, crushed
– 1/2 bunch parsley, chopped
– 1 lemon, juiced
– Olive oil
– Tomatoes, chopped
– 100g halloumi, cubed
– Aubergine from box, cubed
– Crusty Bread to serve
– Rocket, to dress

Method
1. Prepare the marinade by mixing the garlic, parsley, lemon juice and olive oil
2. Pour all but 2tbsp of the marinade into a bowl with the chopped veg before threading onto skewers
3. Place onto BBQ / under grill / on a char-grill until the halloumi has turned golden, and the tomatoes are ready to burst
4. Serve with toasted bread and drizzle with the remaining marinade

For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!

Bold Broad Beans

The contents of this weeks boxes come from a little further afield than we’d usually like, as UK production has hit its lowest, after the return of the chilly weather! That being said we do have a great variety including broad beans. Typically great in salads, we’ve found a gorgeous Spring quiche recipe below including lots of yummy greens. Don’t forget the German Village and Bierfest at Mile End Park is on again this weekend – if you haven’t been down yet, go and get your hands on some Bratwurst!

 

Spring Quiche
Ingredients
– Podded broad beans (from box)
– 150g Asparagus
– Leeks (from box)
– 100g spinach
– 2 Spring Onions
– 4 eggs
– 150ml double cream
– 150ml milk
– Garlic (or nomal) Chives
– 100g feta
– Pastry

Method
1. Preheat oven to 180ºC
2. Snap off and discard the woody ends from the asparagus, then slice the stalks into 1cm chunks, reserving the tips. Blanch the asparagus (including the tips), and broad beans in a pan of boiling salted water for 1 minute, then drain.
3. Roughly chop and stir in the spinach so it wilts slightly, then refresh the veg under cold running water. Drain well and place into a large bowl. Trim, finely slice and add the spring onions.
4. Crack the eggs into a large bowl and whisk in the cream, milk and a good pinch of salt and pepper. Chop and stir in the chives.
5. Roll out the pastry to roughly ½cm thick. Roll the pastry up around the rolling pin, then carefully unroll it to cover a 23cm loose-bottomed tart tin. Gently press the pastry into the tart tin, moulding it to the tin as you go, then trimming any overhanging pastry
6. Spoon the greens into the pastry case, pour in the cream mixture and crumble over the goat’s cheese. Place the quiche in the oven for 35 to 40 minutes, or until just set. Leave to cool slightly, then serve with a crisp green salad.

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

All Boxes
Potatoes, Lincs

Carrots, Kent
Broad Beans, ESP
Leeks, Essex

Green Kale, Perry Court
Beetroot, ESP

 

Medium & Large Boxes
Celery, ESP

Jerusalem Artichoke, Perry Court
Large Boxes

Avocado, ESP


Fruit Supplement

Apples, Kent (All Boxes)
Oranges, ESP (Medium & Large Boxes)
Bananas, CIV (Large Boxes)

Don’t go Stir (fry) Crazy over the Bank Holiday!

This time of year can having you feeling like EVERY Monday is a Bank Holiday. In just 7 weeks, the lucky ones of us will only have the dreaded Monday morning wake up 4 times. However, with a blast of late winter air coming, threatening potential snow flurries, we know many of you will be going a little stir crazy indoors. We’ve found some brilliant events going on locally to get the kids and/or you entertained!

German Village and Bierfest at Mile End Park, promising beers and bratwurst
Mapping the Hamlets displaying some of the 4000 maps Tower Hamlets Archives hold
ABC Photography at The Museum of Childhood

This weeks boxes contain some great stir fry veg. Pak choi in particular, goes well in literally any stir fry. Pak choi is typically found in oriental dishes, and is also known as Chinese Cabbage or Bok Choi. The texture of both leaves and stalks is crisp, and the flavour is somewhere between mild cabbage and spinach.
Check out our recipe below for a great stir fry including some of the veg in your boxes this week.

Ingredients

– Pak choi, Carrots, Courgette & Mushrooms (from box)
– 4tsp Soya Sauce
– 3tsp Honey
– 1 Lime
– Inch of crushed ginger
– Splash of sherry
– Sesame Oil
– Chilli Flakes
– Chicken or Tofu
– Rice or Noodles

Method

1. Prepare chicken or tofu and set to one side
2. Add the oil to wok and set on a high heat
3. Slice veg, make sure carrots are cut as fine as possible. Use leaves and stem from the pak choi
4. Throw the carrots, courgette, mushrooms and chili flakes into the wok, stirring regularly
5. Whilst the veg is cooking, prepare the sauce: mix the honey, ginger, soya sace and lime juice
6. Add the pak choi
7. Add the sauce and sherry to the wok, before adding chicken or tofu
8. Serve with rice or noodles

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

All Boxes
Potatoes, Lincs

Carrots, Kent
Pak Choi, Kent
Leeks, Essex
Spinach, Perry Court
Parsley, Perry Court

 

Medium & Large Boxes
Courgette, ESP

Mushrooms, Suffolk

Large Boxes

White Beetroot, Lancs

 

 

Fruit Supplement
Apples, Kent (All Boxes)
Clementines, ESP (Medium & Large Boxes)
Bananas, CIV (Large Boxes)

The Sunday Roast

Everyone loves a good roast dinner – particularly on those bitter cold, winter Sunday’s. However, studies find that Easter Sunday is the final roast of the year – a chance for families to gather and enjoy one last roast before the summer salads and BBQ’d goodies become our Sunday staple.

I don’t know if you’re anything like me, but I personally prefer to have my roast dinner taste like a roast dinner. None of this overly fancy business that takes away the nostalgic flavours – just a good ol’ Sunday Roast!

There’s a few little tricks that I’ve learned to perfect over time – some through trial and error, others I’ve pinched from Mum, Dad and Godmother; all of whom make mouthwatering roast dinners! I usually always use beef aside from Turkey at Christmas and Lamb at Easter. My number one trick for all root veggies – carrots, potatoes, parsnips etc – is too par-boil them first, meaning potatoes are crispy and fluffy, carrots aren’t too hard and parsnips go crunchy! By adding bacon to the dreaded brussells sprouts, you’ll find that even the most anti-sprout foodies amongst us, will be asking for seconds.

As we all know, the Roast Dinner is all about timing – get it wrong, and you’re going to have some mighty cold veg or some super rare beef! To make things a little easier, I’ve listed out the exact timings that I use – based on dinner served at 3pm.

I’ve left off timings for meat – cook according to weight and type

13:45 Prepare the Yorkshire Pudding mix, cover then leave in the fridge.
13:50 Peel and chop potatoes, parsnips and carrots then leave in slightly salted water so they don’t brown
14:00 Par-boil potatoes (10 mins) then leave to cool
14:20 Potatoes in oven brushed with vegetable oil
14:25 Par-boil carrots (5 mins) then leave to cool
14:30 Par-boil parsnips (5 mins)then leave to cool
14:30 Finely slice brussels sprouts & bacon (optional)
14:35 Carrots and parsnips in oven (seperated) brushed with veg oil
14:35 Fry bacon in butter, then reduce to a medium heat before adding sprouts – stir occasionally
14:45 Sprinkle parmesan over parsnips then return to oven
14:45 Pour honey over carrots then return to oven
14:50 Pour a little oil into muffin tins, before adding Yorkshire Pudding Mixture, then pop in the oven making sure you don’t open again until completely cooked
14:50 Prepare gravy – I cheat and use bisto (chicken or beef flavour depending on meat)
15:00 Take all veg out of the oven, and pour meat juices into gravy

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What are you favourite tips and tricks for a roast dinner?

Jess at TGH

The Hunger Gap

Despite the arrival of Spring – with flowers blooming, longer evenings and some much awaited ‘warm’ weather – Britain is currently undergoing its annual ‘Hunger Gap’.

This is the time in which Organic vegetable production is least productive throughout the United Kingdom, as it is too cold for certain vegetables to grow outdoors – and aside from huge indoor lights and heating, there isn’t much organic farmers can do to avoid this! Whilst Perry Court and farms across the UK will be busy propagating plants for the coming weeks and month, our keen desire to keep out carbon foot print down, means  we’re going to have to wait a little long for those tasty tomatoes.

So whilst we’re just as keen as you to get our hands on spring onions, peppers, lettuces and the like, we want to maintain our promise that our produce gets to you with the lowest environmental impact as possible. Of course there are times when – to maintain variety in our boxes each week – we will need to import produce from abroad, we want to honour our commitment to you.

Our message to you today is lets’s get through the Hunger Gap together, and use the next month of the rooty, hardy veg in as many warming dishes as possible!