Winter Salad with Golden Beets

Slightly sweeter than traditional beetroot, the golden beet is a wonderful additional to winter salads. This mouthwatering recipe is packed full of nutrients, and is topped with a sweet balsamic glaze and feta cheese.

Time Preparing: 5 mins
Time Cooking:  35 mins
Serves: 2
Difficulty: 1/5
Season: Winter

– 200g Golden Beets
– Handful Sun-dried Tomatoes
– 1 Small Red Onion
– 1 bag Rocket
– 70g Feta / Goats Cheese
– Pumpkin Seeds
– Olive Oil
– Balsamic Glaze

1. Preheat oven to 180 degrees
2. Wash (but don’t peel) golden beets, wrap them in kitchen foil then cook for 35 mins
3. Meanwhile, finely slice red onion and sun-dried tomatoes
4. Carefully toast the pumpkin seeds, in a pan on a medium-heat (no oil) for five mins
5. Once the golden beets have cooled, remove their skin and cut into small chunks
6. Layer the veg, then top with seeds, feta, olive oil and balsamic glaze

Butternut Veggie Burger

These veggie burgers are so good, they make us wonder why anyone would want to opt for meat burgers! Using a good mix of the veg you’ll find in some of our Summer boxes, they go great with Sweet Potato Fries and this Tomato Chutney recipe!

Time Preparing: 30 mins
Time Cooking: 15 mins
Serves: 6
Difficulty: 4/5
Season: Summer

– 1 large Butternut Squash
– 4 Cloves Garlic, minced
– 1 Red Onion
– 400g can Chickpeas
– 1 Egg
– 1 handful of Pumpkin Seeds, toasted
– 1 tbsp Paprika
– 1 handful Fresh Coriander, chopped
– 3 tbsp Worcestershire Sauce
– 150g Breadcrumbs
– Olive Oil
– Wholegrain Bread Rolls
– Hanfdul of Rocket Leaves
– 100g Feta, crumbled
– Tomato Chutney- recipe found here

1. Remove skin of butternut squash, and slice into 1 inch cubes before roasting in olive oil on 180 degrees for around half an hour
2. Finely chop onion before sauteing with olive oil and garlic until slightly caramelised
3. Mash the butternut squash cubes then mix with the onion and seeds in a large bowl
4. Blend the chickpeas with a little oil until you have a chunky consistency before adding to the butternut squash and onion mixture
5. Add the remaining ingredients, mixing well
6. Form into six even balls, compressing tightly with your hands
7. Heat the remaining olive oil in a pan, and fry the patties until the outsides are golden
8. Lightly toast the buns, serving with the crumbled feta, rocket and tomato chutney

Build Me Up Butter-Nut

This weeks boxes contain Butternut Squashes, as well as an abundance of salad style veggies. We’ve put together a roasted butternut squash salad, using the kale and tomatoes from the boxes. Whilst you can cook butternut squash in a variety of ways, roasting is by far our personal favourite, so our recipe does just that!

Team TGH headed over to the London Stadium on Monday night to see the superhuman’s in action at the Para Athletics. Tickets are still available here, and we urge anyone who’s got a free evening to head on down there. After all, it’s inspiration right on your door step!

Butternut Squash and Kale Salad

Salad Ingredients
– Butternut Squash from your box
– Kale from your box
– Tomatoes from your box, chopped
– Handful of Pumpkin Seeds
– 50g Feta Cheese (optional)
– Olive oil
Dressing Ingredients
– 3 tbsp extra virgin olive oil
– 1 tbsp cider vinegar
– 1 garlic clove, finely crushed
– Sea salt
– Finely ground black pepper

1. Preheat oven to 160 degrees
2. Peel and cut your squash into 1cm squares, discarding seeds and skin. Lightly coat in olive oil, then roast in the oven for 30 minutes, turning occasionally
3. Heat olive oil in a pan before adding kale and tomatoes
4. Toast pumpkin seeds on a low heat for 5 minutes, stirring regularly
5. To make the dressing, mix all ingredients together
6. Once the squash has finished roasting, toss all ingredients together before serving with dressing and sprinkling with crumbled feta

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
Potatoes, Perry Court
Kale, Perry Court
Leeks, Suffolk
Pointed Cabbage, Suffolk
Tomatoes, Perry Court
Butternut Squash, ESP

Medium & Large Boxes
Cucumber, Perry Court
Lettuce, Kent
Large Boxes
Turnips, Yorks

Fruit Supplement

Oranges, ESP(All Boxes)
Grapefruit, ESP (Medium & Large Boxes)
Apricots, Kent (Large Boxes)

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)

Beetroot and Feta Couscous

The beetroots are obviously the true star of this salad, which is a refreshing combination of Greek salad and couscous.

Time Preparing: 15 mins
Time Cooking: 35 mins
Serves: 4
Difficulty: 2/5
Season: Late Summer / Early Autumn

– Beetroot Bunch / 3 medium sized Beetroots
– 200g Couscous
– 1/2 Cucumber
– 1 Red Onion
– A few sprigs of Coriander
– Handful of Cherry Tomatoes
– Handful of Kalamata Olives
– 100g Feta, crumbled
– 3tbsp Olive Oil
– 1tbsp Lemon Juice
– 1 Garlic Clove, minced
– 1tsp Dijon Mustard
– 2tbsp Balsamic Vinegar
– Salt and Pepper for seasoning

1. Trim the green tops off the beetroot bunch and reserve. They can be eaten like other greens
2. After a good scrub, roast the beetroot at 200 degrees, with the skin on for around 40 minutes. Rub off the skins when cool enough to handle and dice into 1cm cubes
3. Cook couscous per directions on the pack. We happened to have fancy tricolour around. Which looked very nice when cooked and a refreshing change from the usual same ol’
4. Chop up the tomatoes, cucumber and red onion. Mix together with coriander, diced beetroot, olives and feta then refrigerate for around 30 minutes
5. Whilst refrigerating, whisk the remaining ingredients for your dressing, and season with salt and pepper as you please