There is no denying that autumn is well and truly here, with the early morning fog and the nip in the air. We have a truly glorious autumn harvest basket (but still in boxes!) for you this week.
Inglorious Fruits and Vegetables
But before getting onto the veg for the week, a very worthwhile mention for this brilliant ‘Inglorious Fruits & Vegetables’ campaign that is hoping to reduce food waste by celebrating ugly fruit and vegetables, which one of you told us about. We love the video with the “uglies” and slide show with tips on how to reduce food waste.
Tower Green Hamlets clearly does not seek to select and only present perfectly beautiful fruit and vegetables like those you see in supermarkets so if you get one of these uglies then email us a photo or post it on Facebook!
On the topic of “uglies” you may have noticed orange streaks and yellow leaves on your leek and think that it’s going off. It’s due to leek rust which is quite common especially for organic leeks and seem to be encouraged by warm humid conditions. It’s still safe to eat them, just cut off any affected bits.
On the other hand, if you have seen any broccoli looking yellowish when you pick up your box, that is really because broccoli really needs to be kept chilled so really does not like any delays to collecting your box or slightly warmer temperatures. We will probably not be putting them in the boxes until it gets properly colder.
Autumn Harvest Basket
Now finally onto our box for the week. The Kent apples and Kent of the last few weeks have heralded autumn. And now with green kabocha squash, cavolo nero (black/Tuscan kale) and celeriac in the standard box there’s no denying that autumn is well and truly here, with craving for soups and curries. In fact, celeriac tells us that winter is around the corner but we’ll keep ignoring that for a bit longer.
Since first trying it awhile back we now keep an eye out for the green kabocha squash because of its delicious rich taste (better than pumpkin or butternut squash) and its creamy and silky texture. It is very hard to cut when raw, so do be careful, and we really won’t bother peeling it. You could even just make a hole big enough to scoop out the seeds, brush the inside with some oil, put a little water in roasting tin and roast it whole…then decide what to do with it!
Here are some recipe ideas for the week:
- A Tuscan soup for the Tuscan kale – ribollita – the classic way to cook cavolo nero. We usually skip the soffrito (chopped onion, carrots and celery) and just make it with chopped onions. Link has lots of hints for twists and variations and here’s another – try it with rosemary and/or some Tuscan sausages. Taste even better made in advance.
- Try celeriac potato mash (great for sneaking vegetables in on the kids) or the classic French remoulade, or simply cut into chunks and roast for about 40 mins along with your rainbow carrots to go with your Sunday roast!
- Kabocha squash pairs perfectly with coconut milk so try it as a soup with ginger, cumin and turmeric (great spice combination to roast with, or even just with cumin), with ginger, lemongrass and kaffir lime leaves, or with some Thai red curry paste (or as a curry – throw in some cherry tomatoes also). For a lighter option try this kabocha and pear soup with the pears in your box. Or if soup doesn’t take your fancy try this kabocha ragout with cavolo nero!
Local vegs go global!
This Week’s Bounty
* Valour Potatoes, Perry Court
* Onions, Kent
* Rainbow Carrots, Lancs
* Black Kale (Cavolo Nero), Kent
* Cherry Tomatoes, Perry Court
Green Kabocha Squash, Perry Court
Items starred (*) above
Oranges, SA (standard box only)