Salsify Stir Fry

Time Preparing: 10 mins
Time Cooking: 10 mins / 30 mins inc. rice
Serves: 2
Difficulty: 2/5
Season: Winter / Spring

– 24g Broccoli
– 80g Salsify
– 50g Courgette
– 200g Beansprout
– 1/2 Onion, finely chopped
– 60g Wild Rice
– 2tbsp Soya Sauce
– 2tbsp Sesame Oil
– Sesame Seeds

1. Peel and slice Salsify
2. Slice Courgette into small chunks
3. Cut Broccoli if florets are too large
4. Cook rice as instructed on the packaging
5. Heat the oil in a wok on a medium to high heat, then add the Salsify for 3mins
6. Add Broccoli and Onion for a further 3 mins, continuing to stir
7. Add the Courgette and Beansprouts for a further 2 mins
8. Stir in the Soya Sauce until all veg is covered
9. Serve on a bed of Wild Rice, topped with toasted Sesame Seeds


This recipe was created for Tower Green Hamlets by Pauline Cuisine

Brussels Sprouts, Daikon and Broccoli Stir-Fry

Time Preparing: 15 mins
Time Cooking: 15 mins
Serves: 4
Difficulty: 1/5
Season: Winter

– 300g Brussels Sprouts
– 200g Broccoli
– 200g Daikon
– 1 Onion
– 6tbsp Olive Oil
– 6tbsp Soya Sauce
– Handful of Sesame Seeds

1. Peel daikon and cut into small chunks
2. Half the brussels sprouts
3. Cut the broccoli into florets
4. Peel and chop onion
5. In a large wok, heat the oil on a medium heat. Once hot, add the sprouts and stir for 3-5mins
6. Add the onion and broccoli and continue to stir for 3 mins before adding daikon for another 3 mins
7. Add the soya sauce for a further minute before serving with toasted sesame seeds


This recipe was created for Tower Green Hamlets by Pauline Cuisine

Broccoli and Celeriac soup

Time Preparing: 5 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 1/5
Season: Winter

– 100g Broccoli
– 90g Celeriac
– 50g Potato
– 500ml Vegetable Stock

1. Peel celeriac and potatoes, then cut into small chunks
2. Rougly chop broccoli
3. Put all the vegetables in a pan on a low-medium heat before adding veg stock
4. Simmer for 20 mins then blend until smooth


This recipe was created for Tower Green Hamlets by Pauline Cuisine

Millet with Broccoli and Leeks

Millet is a nice alternative to the traditional pasta or rice. On top of that, it is gluten free.

Chopping really thinly the broccoli for having a broccoli powder is a really pleasant way to eat it, on top of having it mix with the leak. The whole dish is pleasantly green and has plenty of flavours.

Time Preparing: 20 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 2/5
Season: Autumn / Winter

– 120g Millet Grain
– 2 Leeks
– 1 Broccoli
– 3tbsp Olive Oil
– 3tbsp Soya Cream
– Salt and Pepper for seasoning
– Handful of toasted Sesame Seeds

1. Start by cooking the millet as instructed on the packet
2. Wash the leeks and slice horizontally and vertically
3. In a pan, heat olive oil on a medium heat then add leeks for 10-15mins, stirring occasionally
4. Meanwhile, wash broccoli and boil in a pan of water for 3mins
5. Cut the heads off the broccoli so they turn into a fine ‘powder’
6. Add half of the broccoli to the leeks and add soya cream and seasoning
7. Layer millet, leek, broccoli and soya cream on a plate
8. Sprinkle the leftover broccoli, and toasted sesame seeds


This recipe was created for Tower Green Hamlets by Pauline Cuisine

Swiss Chard and Broccoli Rissoto

Making risotto is quite easy and it is so tasty to eat. The good thing with it, is that the vegetable combination is nearly unlimited.

Time Preparing: 10 mins
Time Cooking: 35 mins
Serves: 2
Difficulty: 2/5
Season: Autumn

– 1 Bunch of Swiss Chard
– 1 Small head of Broccoli
– 1 Onion, finely chopped
– 125g Risotto Rice
– 350ml Veg Stock
– 1 Large Pepper
– 1tbsp Olive Oil
– Parmesan, for serving

1. Cook chopped onion in a pan on medium heat with olive oil for around 5mins
2. Wash the swiss chard, then split the leaves from the stems
3. Cut the stems into small square pieces
4. Add the stems to the onion and cook gently for a further 7mins
5. In the meantime, wash the broccoli and the pepper. Cut the broccoli heads in small pieces and add it to the steamer basket. Remove the seeds from the peppers, cut them into square pieces and add to the steamer basket. Steam broccoli and pepper for 5mins
6. Add the Swiss chard leaves to the pan in small pieces and cook them for another 7mins
7. Add steamed broccoli and pepper and the risotto rice and stir gently for 3 minutes
8. Add the vegetable stock
9. Let risotto cook for 16 mins on a lower heat with the lid on
10. Serve straight away with grated parmesan and freshly cut aromatic herbs

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Cheesy Broccoli and Tomato Bake

This cheesy little number is a great veggie dish which is quick and easy, and features veg that you’ll find in your boxes towards the end of Summer. For a vegan alternative, use vegan cheese or to bulk the meal out, add pasta and voilà – Cheesy Broccoli and Tomato Pasta Bake!

Time Preparing: 10 mins
Time Cooking: 0 mins
Serves: 2 (or 4 with pasta)
Difficulty: 2/5
Season: Summer

– 1 Large Broccoli or equivalent small Broccoli’s, chopped with stalks removed
– 200g Tomatoes, quartered
– 2 Onions, finely chopped
– 2 Garlic Cloves, minced
– 200g Cheddar Cheese, grated (or vegan alternative)
– 50g butter (or vegan alternative)
– 100ml Milk (Soya for vegan alternative)
– 50g Plain Flour
– 5og Breadcrumbs
– 1tbsp Oil

1. Preheat oven to 180 degrees
2. Begin by heating the butter on a medium heat until melted, then quickly stir in the flour until you have a paste
3. Gradually whisk the milk, until you’ve got a creamy consistency
4. In a separate pan, heat onions on a medium heat with the oil until translucent (about 6 mins) then add garlic for the last two minuted
5. Cook broccoli in a pan of boiling, salted water for 3 mins then drain
6. Add 150g cheddar to the creamy sauce, and stir until fully melted
7. Place broccoli, onions and tomatoes into a bake tray, and pour the sauce over the top
8. Sprinkle with remaining cheese and breadcrumbs then bake in the oven for 15-20 mins

Baklava ‘Bananza’

The ice cold chills that have swept across the country, have meant that this weeks outdoor crops, as you can imagine, have suffered a little. The good news? We’ve got a slight respite from the scrumptious winter roots, as tomatoes, broccoli, celery and bananas make an appearance in this weeks boxes!

Why not try something a little different with your broccoli – a savoury twist on the sweet Turkish pastry Baklava. This Broccoli, Feta and Almond Baklava can be found here and will be sure to be a favourite at any Christmas do’s that require ‘nibbles’.

Stepney City Farm has some wonderful Christmas events on in the next few weeks. Highly recommended, based on last years performance is The Salvation Army’s Nativity Play which is at 2pm this Sunday.

Below are the availability of our Collection Points opening hours. But please keep your eyes peeled for emails over the next few days regarding Christmas Delivery information.

Mile End Climbing Wall: Collection until 9pm on 23rd Dec
Growing Concerns: Collection until 12pm on 24th Dec
Bow Quarter: Collection until 9pm on 23rd Dec
St Anne’s Limehouse: Collection until 6pm on 23rd Dec
St Paul’s Shadwell: Collectiion until 9pm on 23rd Dec
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
Valour Potatoes, Lancs
Leeks, Kent
Parsnips, Lancs
Cabbage, Kent
Broccoli, Suffolk

Medium & Large Boxes
Tomatoes, Spain
Celery, Kent
Beetroot, Perry Court

Large Box
Jerusalem Artichokes, Perry Court




Fruit Supplement

Apples, Kent (All Boxes)
Bananas, Dominican Republic (Medium & Large Boxes)
Pears, Kent (Large Box)

Let’s add some colour

Let’s add some colour

You’ll notice this weeks boxes include some gorgeous purple carrots. Not only is there the novelty of their colour, there are also some rather interesting health benefits. They contain anthocyanins which is the pigment which also gives blueberries their colouring. This pigment is known to improve memory, enhance vision and can protect against heart attacks.

Our large boxes this week contain red cabbage, so we’re giving you a (tried and tested) recipe for a beautiful, creamy coleslaw.

3 carrots
2/3 cabbage
3 tbsp of natural yoghurt
2tbsp of mayonnaise
1tsp english mustard
2tsp red wine vinegar
(to make your coleslaw creamier, simply increase ratio of all ingredients against veg!)

The best thing about coleslaw is that it’s so simple to make – simply grate your carrots and cabbage so they’re nice and fine (for a crunchy coleslaw, chop the cabbage finely) and add all ingredients together!

As always, we’d love to see what you’ve created with your veg, so please don’t be shy and make sure you send us over a ‘before and after’ shot to guarantee an extra surprise in your next box.

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
* Charlotte Potatoes, Perry Court
* Onions, Perry Court
* Purple Carrots, Perry Court
* Golden Beetroot, Perry Court
* Broccoli, Perry Court
Red Kale, Perry Court
Mustard Leaf, Perry Court
Red Cabbage, Perry Court

Small Box
Items starred (*) above

No-Potato Substitute
Beetroot / Carrots

Fruit Supplement

* Red Pippin Apples, Perry Court

Broad Beans and More

This week we have the first broad beans of the season, albeit from Spain, whilst we wait for our very own British broad beans and hopefully for more sun for all the crops. These harbingers of spring are full of protein plus is a great source of vitamins A, B1 and B2.

Broad beans should be podded, unless they are very young and tender. Put the beans in a pan, cover with boiling water, return to the boil and cook for 3-5 minutes (best not overcooked!). Then drain, empty into cold water, slit each pod along its seam and run your thumb along the furry inside to push the beans out.

BBC guide on what to do with broad beans offers good coverage as usual but also check out
Guardian’s hot-off-the-press write-up of broad bean recipes by the chef of River Cafe: suggestions include the lamb with broad beans and fennel seeds and smashed broad beans looks great…there is also a recipe if you have some source of dog-free dandelion…

Or try the multitude of suggestions:

For some of the other items in the box, well, you probably never thought to combine broccoli and avocado but why not try a charred broccoli and avocado salad or an broccoli, avocado and lime salad (use soy sauce if you don’t have tamari) – both use tahini but the latter with an Asian twist.

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
* Sarpo Mira, Perry Court
* Turnips, Perry Court
* Red Onion, Netherlands
* Avocado, Spain
* Broad Beans, Spain
Sweet Potato, TBC
Broccoli, Spain
Mushrooms, Norfolk

No-Potato Substitute
Swede, UK

Fruit Supplement
* Kiwi, Italy
Navel Orange, Spain

Small Box
Items starred (*) above

It’s Organic September!

Did you know that it is Organic September? The buying decisions you make on your everyday shopping are a simple but powerful form of direct action and small changes really can make a big difference. Making simple switches to organic has huge benefits for people, animal welfare and the environment.

So well done for ordering organic fruit and vegetables through Tower Green Hamlets (biodynamic where possible) but why not think about switching some of your staples like milk or eggs to organic. Check out the Evening Standard’s Standar Standard’s six reasons to switch to organic milk. Get it from the local milkman (like Parker Diaries) and cut out the plastic. Also, your local corner shop may just stock organic eggs at much cheaper prices than where – check it out!

We haven’t had chard for awhile and it pairs perfect with tomatoes (see recipe), add some chickpeas for the protein or some sausage and spaghetti for the complete mid-week meal.

For another comfort mid-week dinner why not knock together a broccoli leek and cheese pasta bake. Cauliflower would be no stranger to the mix and some diced chicken would also fit right in. Or have it simply as a vegetable bake to go with any fish, meat, or chicken along with pasta or potatoes that take your fancy.  Or this combination of vegetables would be perfect for a Chinese stir-fry, simply fry some meat or tofu at the start before adding the vegetables.

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
* Carrots, Lancs
* Chard, Perry Court
* Tomatoes, Perry Court
* Leeks, Kent
Cauliflower – Emerald, Lancs
Sorrel, Perry Court
Broccoli, Lancs

Small Box
Items starred (*) above

No-Potato Substitute
Acorn Squash, Perry Court

Fruit Supplement
Apples – Katy, Kent (standard only)
Bananas, Dom Rep