Grated Root Veg and Cabbage Spaghetti

Time Preparing: 15 mins
Time Cooking: 15 mins
Serves: 2-3
Difficulty: 1/5
Season: Winter

Ingredients
– 300g Cabbage
– 100g Carrots
– 70g Parsnips
– 150g Beetroot
– 120g Wholewheat Spaghetti
– 2tbsp Olive Oil
– Handful of toasted Sesame Seeds

Method:
1. Chop the cabbage, then precook in boiling water for 25 mins
2. Once cooked, remove immediately then drain in a colander
3. Cook the spaghetti as instructed
4. Peel and grate carrots, beetroot and parsnips
5. In a large pan, heat the oil on a medium heat then add the carrots, beetroot and parsnips, for around 5-10 mins (until tender)
6. Add the cabbage and stir for another minute
7. Add the spaghetti, stirring until completely mixed together
Tip: If the dish seems a little dry, add another tbsp of olive oil
8. Serve immediately, with toasted sesame seeds

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Vegetable Stew with Turnip, Cabbage & Carrots

This is a traditional dish in France, usually served with some meat but it could be amended with only keeping the vegetables and then adding some vegan “meat” ball made with kidney beans.

Time Preparing: 15 mins
Time Cooking: 25 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients
– 400g Cabbage
– 200g Turnip
– 150g Carrots
– 1 Onion
– 50g Parsnip
– 1tbsp Olive Oil
– 1tbsp Baking Soda
– 0.5ltr Vegetable Stock
– Pepper for seasoning

Method
1. To pre-digest the cabbage, place the cabbage in a large pan with balling water and the baking soda for 15 mins. Drain carefully once cooked
2. Peel and chop carrots, turnips, parsnips and onion
3. Heat the olive oil in a pan, then add the onion for a few mins
4. Add the carrots and vegetable stock, cover with a lid and cook for 5mins
5. Add parsnips and turnips, cover again and cook for a further 15mins
6. Finally add the cabbage and cook for a further 5mins
7. We’ve served the stew with red kidney balls, but rice, bread or potatoes would also work

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

January King Cabbage Lasagna

It’s no secret that Lasagna is a pretty convenient dish, and often tastes better when its reheated! As soon as the traditional meaty version is adapted, vegetable combinations seem to be endless, and this January King Cabbage version is a unique winner.

Time Preparing: 20 mins
Time Cooking: 45 mins
Serves: 4
Difficulty: 3/5
Season: Winter

Ingredients
– 1 small January King Cabbage, o 1/2 large
– 1 tin Plum Tomatoes
– 60g Grated Cheddar
– Lasagna Sheets
– 1/2 Onion, finely chopped
– Salt and Pepper for seasoning
– Basil
– 400ml Soya Milk
– 40g Plain Flour
– 40g Olive Oil

Method
1. Pre-heat oven to 180 degrees
2. Wash cabbage, and place in a pan of boiling water for 15mins (with tsp bicarbonate soda – optional but helps to digest the cabbage)
3. In a pan with 1tbsp olive oil, gently cook onion for 5-10mins
4. Prepare the bechamel sauce by first mixing milk and flour, then on a medium heat, add the oil until the mixture becomes warm, constantly stirring
5. Empty plum tomato and cut into small pieces
6. Start layering lasagna making sure to top with bechemal sauce, seasoning and some cheddar
7. Bake in oven for 30mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

January King Cabbage Soup with Swede and Carrots

Cabbage is most definitely one of the larger vegetables, so it comes in handy to have a few dishes to make with it and this soup recipe is definitely one of them! By using swede rather than potatoes, the flavour intensifies.

Time Preparing: 10 mins
Time Cooking: 30 mins
Serves: 2
Difficulty: 2/5
Season: Autumn / Winter

Ingredients
– A quarter of January King cabbage
– 150 g Swede
– 2 Carrots
– 1 Red Onion
– 500ml of veg stock
– 1tsp Bicarbonate Soda
– 1tbsp Olive Oil

Method
1. Wash the Cabbage, then cook in a pan of boiling water for 15 mins, with bicarbonate soda
2. Peel the onion and chop into fine slices
3. Peel Carrots and Swede
4. In a large pan, heat olive oil and add onions for 5mins on a medium heat
5. Add carrots and swede and continue to cook for 5 more mins
6. Add the cabbage in pieces, then the veg stock
7. Cover with a lid and cook on a medium heat for 30mins
8. Blend to desired consistency and serve with creme fresh (optional)

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Butter Braised Cabbage

Cabbage is often a difficult one as whilst the taste is delicious, pairing cabbage within a meal is tricky. This recipe works wonders as a side dish to hearty winter recipes, whilst adding some gorgeous hues to the plate. The best part about this super easy side, is that you can fully prepare the cabbage and reheat when you’re ready to serve without taking away any of the taste.

Time Preparing: 5 mins
Time Cooking: 30 mins
Serves: 4
Difficulty: 1/5
Season: Autumn

Ingredients
– 1 Large January King Cabbage
– 150ml Veg Stock
– 50g Butter
– Sea Salt and Black Cracked Pepper

Method
1. Preheat oven to 200 degrees
2. Start by cutting the cabbage in half, then half again (leaving all of the leaves on) so you’ve got four equal cabbage chunks
3. Wash thoroughly, being careful not to pull apart any of the leaves
4. Once the cabbage is dry, season with salt and pepper
5. Melt the butter in a large casserole dish on a medium heat, then add the cabbage quarters. Cook for 5 mins, then turn and cook for a further 5 mins so the cabbage has gone golden brown
6. Add the stock and leave on the hob for 5mins
7. Transfer casserole dish to the oven and cook for 15 minutes

NOTE: If preparing in advance, wait for the cabbage to fully cool before chilling in the refrigerator. To reheat, they’ll need 10 mins in the oven on 200 degrees.

Rainbow Stir Fry

This super colourful stir fry, is one of our quickest go to meals. We’ve opted for a vegan friendly recipe here with a little tofu, but it’s just as delicious with chicken or turkey breast. The key to any stir fry (and this one is no exception) is high heat throughout! To make sure your veggies don’t burn, just keep stirring – makes sense right!

Time Preparing: 10 mins
Time Cooking: 20 mins
Serves: 3/4
Difficulty: 2/5
Season: Summer

Ingredients
– 1 Pointed Cabbage
– 2 Large Carrots
– 3 Peppers (mixed colours)
– 150g Mangetout
– 1/2 firm Tofu block
– 1 inch cube Ginger
– 2 Garlic Cloves, minced
– 5 tbsp Soya Sauce
– 4 tbsp Honey
– 2 Limes
– 1 tbsp Rice Vinegar
– Coconut Oil
– Handful of Sesame Seeds (to serve)
– Rice or Noodles (to serve)

Method
1. Slice Tofu into slices – around 2cm thick. Cover with paper towels and weigh down with a heavy book. Refrigerate for at least 20 mins, but ideally overnight
2. Coat tofu with 1tbsp soya sauce, add a little coconut oil to a large skillet, then fry tofu on a high heat
3. Once golden brown all over, set tofu aside
4. Prepare the sauce by mixing the remaining soya sauce, honey, juice from 1 of the limes, minced ginger, garlic and rice vinegar
4. Cut peppers, carrots and cabbage into thin slices whilst heating a generous amount of coconut oil in a large skillet on high heat
5. Add carrots and fry for 3 mins, before adding peppers for a further 2 mins, then mangetout and cabbage
6. After a few minutes, the veg will start to brown and it’s at this point you need to add the sauce and the tofu
7. Stir for a further few minutes before serving with rice or noodles and sprinkling with sesame seeds

 

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.

Remain or Veg-xit?

Many thanks to those of who responded to our call for volunteers to help keep TGH going. We will keep you posted, but we are still working towards a “Remain” rather than a “Veg-xit”. If there is any more interest in volunteering to keep TGH going do let us know!

The other subject of great importance British at the moment, need we say, is undoubtedly the weather. Summer solstice has come and gone but we are staring down streams of rain rather than streams of sunshine, grey evenings rather than long summer days, splashing in puddles rather than lidos, and wellies rather than flip flops…

Which means that an easy sweetheart cabbage soup or a simple cabbage and bean soup is definitely in order! And how about a Russian beetroot and cabbage borsch or a beetroot and orange soup with dill cream?

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
* Lady Crystal Potatoes, Yorks
* Spring Onions, Perry Court
* Beetroot Bunch, Suffolk
* Pointed Cabbage, Suffolk
* Cherry Tomatoes, Spain
White Mushrooms, Suffolk
Lettuce, Kent
Cucumber, Kent

No-Potato Substitute
Sweet Potatoes, TBC

Fruit Supplement
* Oranges, Spain
Dates, Tunisia

Small Box
Items starred (*) above

Happy St Patrick’s Day!

St Patrick’s Day may have been yesterday but there’s the perfect excuse to knock back those Guinesses and Irish whisky shots, along with some wonderful Irish stews, for the weekend. Can’t go wrong with this version that with the wonderful bacon flavour and texture that pearl barley brings. Use your celery for the lamb stock (or any other stock base) per this version. Go it cheap with middle neck or scrag cuts, or stick with the stewing lamb chunks as suggested here.

Turnips make a perfect addition to Irish stew or you can use in the traditional Irish side dish of colcannon along with your cabbage. Or your turnips can also go into this double jack stew laced with whisky – guess where the “double jack” is coming from? And on cabbage, do try this corned beef and cabbage recipe, richly infused with stout.

And for the perfect green side (gotta have some emerald on the table right?) use your chard to make this winter greens with bacon butter.

Finish off with a country apple cake – it’s spiced chocolate sponge packed with fruit. For the slightly more ambitious try your hand at making a traditional Irish apple tart. Or an apple custard fool if you think your stomach needs something a little lighter…

Definitely one for the Sunday lunch.

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 Potatoes, Perry Court
* Turnips, Perry Court
* Carrots, Lincs
* Red Onions, Norfolk
* Celery, Spain
Kohl Rabi, Spain
Swiss Chard, Spain
White Cabbage, Yorks

Small Box
Items starred (*) above

No-Potato Substitute
Extra carrots

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

 

Get Ready for Pancake Tuesday and Korean New Year!

Lent is just around the corner and maybe if you never got onto that post-Christmas/New Year diet (or maybe you just got off your alcohol free January!) now is the time to give practise some abstinence! We think it’s pretty safe to say that you probably won’t be abstaining from fruit and vegetables. But before Lent kicks off remember that it’s Shrove Tuesday next week and yes, of course that means pancakes!!!

Check out the very fun and silly fundraiser for the London Air Ambulance at our local Great Spitalfields Pancake Race. Speaking of which, did you know that our very own Royal London Hospital is home to London Air Ambulance and specialises in treating trauma.

Back to pancakes, how about a winter vegetable pancake (filled pancakes with cheesey veg) or this all-mixed-in vegetable pancake recipe? Definitely puts your cabbage and root vegetables to work. Or a classic German potato pancake for lunch?

Also, with Korean New Year around the corner (it’s on Monday) it’s perfect timing to make a Korean pan-jeon vegetable pancake (or use this recipe with regular flour instead of rice flour). Or try making an Japanese okonomiyaki cabbage pizza-pancake.

And if you are still wondering what to do with your blood oranges, here’s a sweet blood orange pancake recipe that ditches all of the butter and sugar, and fortified them with Greek yoghurt and soy milk to boost the protein content. Or an apple and kiwi fruit pancake would be oh so perfect.

If you are new to us, do check our archives on ideas of how to eat your vegetables for the week!

This Week’s Bounty

Standard Box

* Sarpo Mira Potatoes, Perry Court
* Carrots, Yorks or Parsnips / Essex
* Swede, Yorks
* Leeks, Kent
* Cabbage, Kent
Turnip Bunch, Perry Court
Beetroot, Perry Court
Celery, Spain
Small Box
Items starred (*) above
No-Potato Substitute
Squash Segment, Perry Court
Fruit Supplement
Kiwis, Italy (standard only)
Apples, Kent