Carrots, Celeriac and Red Lentil Mash

Time Preparing: 15 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 1/5
Season: Winter / Spring

Ingerdients
– 80g Red Lentils
– 300g Carrots
– 70g Celeriac
-100ml Cream (or vegan alternative)
– Handful of parsley
– Salt and Pepper for Seasoning

Method
1. Peel carrots and celeriac before cutting into small chunks
2. Steam veg with lentils for 20 mins
3. Add parsley, salt and pepper, cream and veg before mashing until smooth

 

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

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

Method
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

Carrot, Leek and Celeriac Soup

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

Ingredients
– 2 Carrots
– 1 Leek
– 50g Celeriac
– 500ml Vegetable Stock
– Soya Cream

Method
1. Wash and peel the carrots and celeriac, then cut into small chunks
2. Slice the leek, discarding the head
3. Add the veg to a pan, with veg stock, cover then allow to simmer on a medium-low heat for 25mins
4. Check that the vegetables are soft, then blend until reaching a smooth consistency
Add a dash of soya cream for a creamier consistency if desired

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Jerusalem Artichoke and Celeriac Soup

This creamy soup, has all the nutty flavours from the Jerusalem Artichoke’s, with a tangy kick from the celeriac.

Time Preparing: 25 mins
Time Cooking:  35 mins
Serves: 2-3
Difficulty: 2/5
Season: Winter

Ingredients:
– 400g Jerusalem Artichokes
– 300g Celeriac
– 25g Butter
– 1 Onion, chopped
– 1l Vegetable Stock
– 50ml Cream
– Salt and Pepper, for seasoning

Method:
1. Begin by peeling the artichokes and celeriac, then cutting into small chunks, before placing immediately into cold, salted water
2. In a large pan, heat the butter on a medium heat then add the onions, reducing the heat. Cook for around 8 minutes, stirring regularly
3. Drain the artichokes and celeriac and add to the onion pan, stirring for a further 5 mins
4. Add the vegetable stock, bring to the boil then cover and reduce heat before simmering for 25 mins
5. Transfer the soup to a blender (step by step if needed), and blend until smooth
6. Return to the pan before stirring in the cream

Brussels Sprouts Head, Celeriac and Carrot Soup

Nothing is as good as a soup for cold winter evenings. Whilst some find soup a little boring, the secret is unlimited combinations for soups. Soups are also a great way to make use of some of the less noble parts of vegetables – such as the green parts of leeks – or in the case of this recipe, Brussels Sprouts Tops Stems. The leaves were using for a gorgeous pesto recipe which can be found here.

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

Ingredients:
– 100g Brussels Sprouts Tops, Stems
– 130g Celeriac
– 80g Carrots
– 700ml Vegetable Stock

Method:
1. Peel the carrots and celeriac, then cut into small piece
2. Slice the sprouts tops stems
3. Add the vegetables to a large pan, along with the vegetable stock (boiling)
4. Cook on a medium heat for 30 minutes
5. Blend to desired consistency then serve with warm crusty bread and a dash of cream

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Tundra Cabbage – Arctic Veg?

We’ve been having crazy spring weather lately with beautiful sunshine one minute and pouring rain the next. Those latter moments have been making us think of cabbage and how we haven’t had them in the boxes for awhile. And we have the wonderfully named tundra cabbage…not from the Arctic of course but from Lincs.

Italian sausage and cabbage stew is a tried and tested favourite. Otherwise 12 ways to make cabbage sexy has some great ideas including making not-so-traditional Korean tacos, Japanese okonomiyaki pancakes and Russian sweet and sour cabbage soup. Or check out 20 recipes where cabbage is king for inspirations like cabbage slaw, roasted or grilled cabbage (dead easy but tasty), or the pickled variety such as sauerkraut, kimchi and Asian pickled cabbage.

For those of you with celeriac, definitely check out Jamie Oliver’s smashed celeriac, so beautifully simple yet so tasty, especially if you caramelise those cubes a little to really bring out the sweetness. Add a squeeze of lemon too if you like your veg a little zingy.

This Week’s Bounty

Standard Box
* Sarpo Mira Potatoes, Perry Court
* Tundra Cabbage, Lincs
* Carrots, Yorks
* Red Onions, Egypt
* Salad Flowers, Perry Court
Fennel, Spain
Celery, Perry Court
Parsnips, Perry Court

No-Potato Substitute
Celeriac, UK

Fruit Supplement
Blood Oranges, Sicily
* Apples Gala, Kent

Small Box
Items starred (*) above

Purple Rain, Purple Sprouting Broccoli

It’s looking like there may be some rain over the bank holiday weekend. And given that we are getting hail (even snow?!?) in late April who knows maybe we might just get some purple rain! In any case, we have purple sprouting broccoli which we had back around Chinese New Year – check out that PSB post for some great cooking ideas! It doesn’t retain its amaranthine tint upon cooking (although any residual water upon boiling or steaming has the lovely hue) but arguably has a better flavour than normal broccoli and lovely tender branches.

Why not try making this salad of purple sprouting broccoli, broad beans and feta? And speaking of broad beans, for more ideas on eating them, check out our previous “Broad Beans and More” write-up on it.

We also have tat soi in the box this week. Wilt as you would spinach, or make a stir fry out of it (also good for your PSB):

  • fry up some pancetta or bacon, then add sprout tops and cook for a little longer
  • stir fry some chopped garlic, slices of ginger and chopped chilli if you like, add the sprout tops and then finish with some sesame oil, soy sauce and/or oyster sauce, maybe topped with some roasted/ground peanuts and cashews. You could make this a complete meal by stir-frying your meat or tofu before adding the greens

For your sweet potatoes, why not try some classic American recipes like brown sugar-glazed sweet potatoes with marshmallows or Nigella’s sugar-free version with a twist of lime? Or how about sweet potato casserole – topped with a buttery brown sugar and pecan mixture for a satisfying cool-weather but absolutely wicked casserole (or dessert if you weren’t brought up eating peanut butter and jelly sandwiches for lunch or marshmallows as part of your veg).

Roast your swede, parsnips and celeriac for a warm roasted roots salad or sides for Sunday roast. Otherwise Jamie’s smashed celeriac  is highly recommended – the trick to is beautifully caramelise these lovely roots.

Have a lovely weekend of rest after all your labour!

This Week’s Bounty

Standard Box
* Sarpo Mira, Perry Court
* Parsnips, Lincs
* Tat Soi, Perry Court
* Celeriac, Yorks
* Sweet Potato, US
Beetroot, Yorks
Broad Beans, Spain
Purple Sprouting Broccoli, Lincs

No-Potato Substitute
Swede, Herts

Fruit Supplement
Pears Anjou, Arg
* Apples – Gala, Kent

Small Box
Items starred (*) above

My Funny Veggy Valentine

My Funny Veggy Valentine

Didn’t manage to make a booking for Valentine’s? Give your veg an extra special touch and skip the queues. With funny little Jerusalem artichokes in the boxes this week definitely give Jamie Oliver’s sautéed Jerusalem artichoke with garlic and bay leaves or Ottolenghi’s tried and tested roast chicken and Jerusalem artichoke and lemon a go!

Or if chicken doesn’t light your fire this week, why not go for a heart-warming Jerusalem artichoke and roasted garlic soup. If the garlic kisses isn’t your thing, then try Delia Smith’s carrot and Jerusalem artichoke soup, jerusalem artichoke soup with bacon or a cream of Jerusalem artichoke soup with white wine and double cream, yum!

For all that you need to know about preparing these little knobbers and all that you need to know about them check out our past post Jerusalem, Jerusalem.

We all want to be loved for who we are and that is no different for the funny knobbly celeriac. No better way to eat it than Jamie Oliver’s pure unadulterated smashed celeriac. An exceedingly simple which has gone down a treat, even with minimal to no seasoning. The trick is to make sure that it is sufficiently cooked (even an hour on very low heat is good) to be beautifully caramelised and for the natural sugars to really shine through. A true rough diamond.

And cap it all with a blood orange champagne cocktail. Or make some candied blood orange with dark chocolate for a different Valentine’s day surprise to the usual box of chocolate.

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
* Linda Potatoes, Perry Court
* Carrots, Yorks
* Red Onions, Essex
* Jerusalem Artichokes, Yorks
* Fennel, Italy
Spinach, Perry Court
Celeriac, Kent
Chestnut Mushrooms, Suffolk
Small Box
Items starred (*) above

No-Potato Substitute
Parsnips, Essex

Fruit Supplement
Apples, Kent (standard only)
Blood Oranges, Spain

 

More New Collection Points!

We now have two more new collection points (and a few more going live very soon) at:

  • Mile Climbing Wall – If you are currently picking up at The Coffee Room, Mile End, so consider switching over to this collection point. And why not be really adventurous and try one of their beginners and taster sessions for a new challenge for the year! And if you’ve got kids, did you know they even do birthday parties?
  • Growing Concerns Garden Centre – An oasis of delight! Christmas is most certainly a distant memory but keep these guys in mind for the most gorgeous Christmas tree. And when the weather properly warms up with spring, check out their extensive plug plants offering!

And back to the veg prep, we have turnips in the standard box this week, so if you haven’t had them much before then definitely time to check them out! They are not as common here as across the Channel, where our frog friends recommends adding these to stews as you would other root vegetables. They have a mild flavour and potato-like texture when cooked, making them ideal for soups, stews, and casseroles.

The colder spell most definitely calls for Lancashire hotpot or for the Gloucestershire hotpot variation with pork, apples and juniper berries instead. Also perfect for a winter vegetable soup with chorizo and puy lentils.

For something other than stews and soups, why not try making some crispy turnip fries or caramelised turnips, potatoes and carrots with onions and thyme. Turnips can also be eaten raw in salads or coleslaw, even in sprouted form. For lots more on turnips check out this article for more recipes (roasted turnips and mashed root vegetables with horseradish) and nutritional information (lots of cancer-busting goodness in turnip if you are still eating all those gloriously carcinogenic sausage, bacon and ham).

For the other veg in your box here are a few ideas:
  • A Tuscan soup for the Tuscan kale – ribollita – the classic way to cook cavolo nero (black kale). 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!


This Week’s Bounty

Standard Box

* Valour Potatoes, Perry Court

* Carrots, Yorks
* Onions, Norfolk
* Black Kale, Kent
Celeriac, Perry Court
Brussels Sprout Tops, Kent
Turnip Bunch, Perry Court
Chestnut Mushrooms, Suffolk

Small Box
Items starred (*) above
+ Squash, Perry Court
No-Potato Substitute
Leek, Kent
Fruit Supplement
Blood Oranges, Spain
Apples, Kent (standard only)

New Collection Point in Bow East – Carmelite Cafe!

We have a new collection point (more coming soon) in Bow East at the Carmelite Care! The café is a hidden gem down an alley just off Bow Road, based in a former convent – a beautiful old building which houses the Nunnery Gallery – curating exhibitions which link world class contemporary art with local heritage and community. Check out their Carmelite Cafe on their websiteFacebook and Twitter.

Even if you aren’t collecting here, do pop in for a wonderful speciality roaster Nude Espresso coffee (of Brick Lane fame) and Shoreditch Little Pedlar croissant – find out how they get to the cafe in this brilliant write up about the cafe manager Michael. And check out the gallery next door after filling up on brunch.

Also for this week, your fruit and veg will be packed in bags rather than boxes.

And back to the veg prep, we have the brainy knobby celeriac to get stuck into! It may seem obvious but just in case use a food processor, not a hand slicer/grater to do the hard work. Here are some options:

  • celeriac and potato gratin – with a delicious cheese like gruyere, it’s comfort food at it’s best, oh joy! Try it with a roast chicken over Sunday lunch
  • celery root salad recipe – also known as celeriac remoulade, it is a refreshing accompaniment to seafood dishesd salmon
  • remoulade of celeriac and bacon – Nigel Slater’s version
  • roast chicken with celeriac chip and tarragon – veg low-carb chip substitute for a healthy start to the year
  • zombie brain – Jamie Oliver’s whole roasted celeriac is the perfect recipe if by the time you finish cleaning and maybe peeling the brain you just want to cook it and not grate, slice or do anything else to it


This Week’s Bounty

Standard Box
* Sarpo Mira Potatoes, Perry Court
* Carrots, Yorks
* Celeriac, Kent
Onions, Norfolk
White Cabbage, Kent
Kale, Kent
Harlequin Squash, Perry Court
Chestnut Mushrooms, Suffolk

Small Box
Items starred (*) above
+ Red Onion, Norfolk
+ Jan King Cabbage, Kent
No-Potato Substitute
Chioggia Beetroot, Perry Court
Fruit Supplement
Pears, Kent (standard only)
Apples, Kent