Going Stir (fry) Crazy

We don’t know about you, but we’re thrilled that Autumn is now approaching and with that hopefully some slightly cooler weather. As much as we’ve loved this summer and the gorgeous veg we’ve been getting, we’ll certainly relish less humidity!

So, as the new season is upon us, the farm is promising some autumnal goodies in the form of Rhubarb, Squashes, Golden Beetroot, Garlic, Ginger, Pears and Plums!

This weeks box includes some great ingredients to make a cabbage & pepper stir fry. The great thing about a stir fry is that you can practically chuck anything in, and it will still taste great (although we particularly love this combination)!

What you’ll need:
– Cabbage, peppers and green onions (from box)
– 4tsp Soya sauce
– 3tsp honey
– 1 lime
– Splash of dry sherry
– Sesame (or vegetable) oil
– Chili flakes
– Chicken or Tofu
– Rice or noodles

Pre-prepare either the rice or noodles and chicken or tofu. Add the oil to a wok and set on high heat.
Whilst the oil is bubbling, slice the peppers and cabbage into thin slices along with your green onions. Chuck your veg and chili flakes into the wok and set about making your stir fry sauce. Simply mix the honey, soya sauce and lime juice before stirring well. Add the sauce along with a splash of sherry before adding your meat/tofu.

This whole dish should be done in half an hour from start to finish so is a great way to create something special when you’re in a rush.

What’s in the box?
* Charlotte Potatoes, Perry Court
* Cabbage, Perry Court
* Green Onions, Perry Court
* Peppers, Perry Court
* Tomatoes, Perry Court
French Beans, Perry Court
Courgette, Perry Court
Bulls Blood, Perry Court
Fruit Supplement 
* Discovery Apples, Perry Court
Grapefruit
No-Potato Substitute 
Swede
Small Box 
Items marked with (*) above 

Please note that this may be subject to slight change depending on availability.

Get Stuffed!

This weeks box includes bell peppers which are fantastic when stuffed!

We’ve come up with a healthy and flavoursome twist on this classic Mediterranean dish, which uses three of the ingredients from your box!

To begin, cut the peppers in half and scoop out any of the seeds and white membrane. Drizzle with a splash of olive oil and bake for approximately 20 minutes – just until the peppers are tender.
Whilst the peppers are baking, fry onions and cashews for around 5 minutes, before adding some crushed garlic and sundried tomatoes for another minute. Add some kale from your box with a little water and cook for a further 2 minutes.
Finally, add in some cooked quiona or cous cous, some lentils then fill your peppers with your mix. Cook for a further ten minutes then serve with salad.

After last weekends Roman Road Festival, all seems pretty quiet in Tower Hamlets this week, but as the weather is set to remain mild and dry, it’s a great weekend to wander down our canals or head to one of our parks!
In other news, we’re currently working on an exciting new website, so keep your eyes peeled!

 

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
* Onion Bunch, Perry Court
* Cauliflower, Perry Court
* Bulls Blood, Perry Court
* Kale, Perry Court
Mini Cucumber, Perry Court
Mushrooms, Suffolk
Bell Peppers

Small Box
Items starred (*) above

No-Potato Substitute
TBC

Fruit Supplement

* Oranges, Spain
Apples

Autumn’s Round the Corner

We still have a rather summery box this week but the greater regularity of local Kentish apples appearing in our boxes mean that autumn is just around the corner. Perfect for the lunch box with the start of the new school year.

Or why not make a tarte tatin this weekend?

Simply use off-the-shelf puff pastry in Marcus Wareing’s recipe or ready made shortcrust pastry. Or read Guardian’s analysis of which pastry to use (and other technical debates) in Guardian’s “How to cook perfect tarte tatin” article. Add calvados as suggested by Jamie Oliver (or brandy maybe?) or a squeeze of lemon to the apples. Delightful!

For sorrel and celery eating ideas check out our previous blog post. If you are new to bulls blood, it’s an heirloom beet grown for tender, sweet, deep red-burgundy / magenta foliage. It’s a little like chard so cook them similarly (or as you will for spinach). We are also seeing a return of kale, of the most vibrant pink and green variety, enjoy!

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
* Celery, Lancs
* Spinach, Perry Court
* Sorrel, Perry Court
Pink and Green Kale, Lancs
Mini Cucumber, Kent
Bulls Blood, Perry Court – Old Orchard

Small Box
Items starred (*) above

No-Potato Substitute
Courgettes, Perry Court

Fruit Supplement
Peaches, Spain (standard only)
Apples – Discovery, Kent

Vegetables – boring? Check out this week’s box!

The Tower Green Hamlets stall at the Roman Road Festival street fair on Sunday went well. Great community feel and photos to follow!

We had a few boxes left which the Southern Grove community centre took off us and used for their Wednesday veggie lunch (drop in for £1.50 to cover costs). These veggie lunches happen every Mondays and Wednesdays at 1pm and are welcomed to all.

Anyway, if you didn’t already think that veg can be pretty exciting we have a few special items in the box this week:

  • bulls blood – an heirloom beet grown for tender, sweet, deep red-burgundy / magenta foliage, great for salads
  • purple mangetout – these purple pods are rich in healthy anthocyanin (antioxidant) pigment although they turn a dark green when cooked (purple hints may linger). This blog post has a few ideas on how to eat them, but we would recommend a stir-fry to watch them change colour!
  • gooseberries or red/black currants – we had a few ideas for redcurrants last week and one box schemer sent this very helpful link which has good tips for quick removal of redcurrant stalks. If you do get gooseberries in your box this week then whip up a quick fool (which you can also do for currants). Here’s an easy peasy recipe and an even easier version! If still lost, then just cook the berries/currants with some sugar (1-3 tablespoon) and a little water, lemon juice or elderflower cordial until they break down and enjoy with yoghurt.

This Week’s Bounty:

Standard Box
Charlotte Potatoes, Lincs
Carrots, Norfolk
Purple Mangetout Peas,  Lancs
Cherry Tomatoes, Kent
Bulls Blood, Perry Court
Spinach, Perry Court
Mini Cucumber, Perry Court
Jumbo Spring Onions, Perry Court

No-potato substitute:
Ball Cabbage, Perry Court

Small Box
With potatoes – no cherry tomatoes, spinach and jumbo spring onions

No-potato substitute:
Mini Cauliflower, Lancs

Fruit Supplement
Gooseberries / Redcurrants / Blackcurrants, Perry Court
Oranges – Navel Late, Spain