Pear, Rhubarb and Apple Puree

Time Preparing: 15 mins
Time Cooking: 20 mins
Serves: 4
Difficulty: 2/5
Season: Spring / Summer

Ingredients
– 2 Pears
– 1 Apple
– 2 Sticks of Rhubarb
– 1 Banana
– 50ml Lemon Juice
– 10g Sugar

Method
1. Start by removing the skin from all of the fruit, including the outer layer of the rhubarb
2. Core the pears and apple, then cut all the fruit into small cubes
3. Add all fruit to the pan along with lemon juice and sugar, for 20 mins on a medium heat
4. Blend until smooth – can be eaten warm or cold

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Apple and Jerusalem Artichoke Salad with Beetroot and Carrots

Time Preparing: 10 mins
Time Cooking: 15 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients
– 2 small, raw Beetroots
– 2 Carrots
– 10 small Jerusalem Artichokes
– Hanfdful of Rocket
– 1/2 Apple
– Fresh Aromatic Herbs
– Handful of Mixes Nuts and Sultanas (optional)
– 4tbsp Olive Oil
– 2tbs Apple Cider Vinegar
– Salt and Pepper for seasoning

Method
1. Peel carrots, beetroots and Jerusalem artichokes
2. Grate carrots and beetroot
3. Slice artichokes and steam them for 15mins
4. Peel the apple and cut into square pieces
5. Wash the rocket then place onto a plate along with grated carrots and beetroot
6. Add the apple and artichokes
7. Top with seasoning, herbs, nuts and sultanas and dressing

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Going out with a BANG

We hope you had a ‘frightfully’ good weekend celebrating Halloween, and as Bonfire Night approaches, that you’ll end this week with a bang!

There are of course many firework displays in and around Tower Hamlets, although we’re particularly looking forward to Victoria Park’s ‘The Great Fire of London‘ Fireworks display which is at 7pm this Sunday.

Whilst you won’t be able to take food into most firework events, a fantastic treat before the event, is homemade toffee apples or even better – caramel apples!. Whilst they may not be the healthiest option your box offers, they sure are a great way to fill yourself up with Autumn goodness. Plus they’re super easy to make. By using caramel instead of the traditional toffee, you’ll find it easier to decorate them with nuts, sprinkles or added chocolate! Our organic apples are perfect as you’ll find traditional apples are coated in wax which makes it difficult for the caramel to stick properly! 

Start by melting caramel in a glass bowl over boiling water, stirring occasionally until fully melted. As the caramel is melting, push wooden apple sticks into the apples. One at a time, dip the apples into the caramel, allowing any excess to drip off. Either leave them to cool in the fridge, or whilst they’re still wet, roll them in nuts, chocolate chips or sprinkles. If you’re feeling adventurous, try drizzling melted chocolate over them once the caramel has set a little.

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

Standard Box
* Valour Potatoes, Perry Court
* Leeks, Kent
* Squash, Kent
* Kale, Perry Court
* Carrots, Lancs
Chili Peppers, Perry Court
Fennel, Perry Court
Little Gem Lettuce, Perry Court

Small Box
Items starred (*) above

No-Potato Substitute
Globe Red Beets

Fruit Supplement

* Worcester Apples, Kent
Pears, Kent

Hot Cross Buns for Holy Week

It’s Holy Week coming up so why not hold virgil and celebrate at some of the services at St Dunstan across the road from Stepney City Farm, or at St Paul’s Shadwell.

In a shocking Judas betrayal of our local values, we have Spanish lemons in the box this week so why not try some lemon hot cross buns and maybe add some white chocolate or even mix in some chopped rosemary to make it extra special. Or use them together with this week’s Spartan apples from Kent to make some lemony apple and cinnamon hot cross buns! Or try this great hot cross bun recipe with apples, cranberries and a marzipan centre!

Meanwhile on the growing front, everything growing in the tunnels has got crisp, juicy stems and leaves. A few plants have made it outside to start hardening off, with kale amongst them so hold tight the greens shall all make their return!

The first step in preparing the fields for potatoes has been completed and you can see in the picture below how by bed-forming the fields, it prepares the land for de-stoning, which would stall the tubers growth, as well as giving the crop more room to expand and increase yield in a sustainable and beneficial way.

A lot of planting has occurred as well, with spinach, parsley, Battavia lettuce and four varieties of tomatoes – some you will recognise from previous years (can’t wait for those Gardeners’ Delight) but there will be a few new ones too!

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

Standard Box
* Valour Potatoes, UK
* Jan King Cabbage, Lancs
* Beetroot, Lincs
* Carrots, Scotland
* Mustard Leaves, Perry Court
Purple Sprouting Broccoli, Kent
Onions, Norfolk
Cauliflower, Lincs
Small Box
Items starred (*) above

Fruit SupplementNo-Potato Substitute
Garlic Rope

Apples – Spartan, Kent (standard only)
Lemons, Spain