Radish Aperitif

It could argued that eating radish with only butter and salt can be boring, but when presented like this with a little twist, they transform into an aperitif your guests won’t be able to resist. Happily vegetarian and vegan!

Time Preparing: 5 mins
Time Cooking: 0 mins
Serves: 4 as aperitif
Difficulty: 1/5
Season: Summer / Autumn

Ingredients
– 5 Radishes
– 1 tsp of Wholegrain Mustard
– 2 tsp of Soya Single Cream
– Chives and parsley

Method
1. Start by washing the radish after having removed both the top and the bottom
2. Slice them into small slices, and place them into small spoons
3. In small bowl, mix both wholegrain mustard and soya cream
4. Add the sauce on top of each radish spoon
5. Add finely chopped aromatic herbs such as parsley and chives

This recipe was created for Tower Green Hamlets by Pauline Cuisine

What is Tat Soi?

What is Tat Soi?

This week’s box contains tat soi, which you may have had before without even realising!

Originating from Asia, Tat Soi is an extremelly versatile leafy green and can typically be used anywhere you’d normally use spinach! Lightly steamed, sauted or eaten raw – we love the stuff! Tat Soi is often ‘hidden’ in pre-packed salad bags, so chances are, you may have already eaten it!

Due to the slight ‘kick’ you’ll get from this Asian leaf, we’d highly recommend using your Tat Soi with the Hot Wax Chili’s that you’ll find in the box. Tat Soi also goes really well with ginger, so just like our image above, try making a ginger, garlic and chili sauce and serve over fish, chicken (or for the veggies amongst you) tofu!

Did you know that the best way to make Tat Soi last a little longer (as well as other leafy greens) is to wrap them in a damp bit of kitchen roll and store them in a plastic bag in the fridge! You should add at least another day to the lifeline of your greens!

In local news, Friends of Tower Hamlets Cemetery Park are getting everyone all geared up early for Halloween with their ‘Go Batty!‘ event next week. If you can’t wait for all things spooky, head over!

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
* Setanta Potatoes, Perry Court
* Onions, Perry Court
* Yellow Carrots, Lancs
* Rainbow Chard, Perry Court
* How Wax Chili, Perry Court
Celery, Lancs
Tat Soi, Perry Court
 Green Tomatoes, Perry Court

Small Box
Items starred (*) above

No-Potato Substitute
Beetroot / Extra Carrots

Fruit Supplement

* Red Pippin Apples, Kent
Oranges 

Tower Green Hamlets Delivers!

Yep, you heard that right! We’re now offering home deliveries for all members of the scheme and residents of Tower Hamlets! We’ve had to increase our prices slightly to ensure we can make this happen, but rest assured a contribution of all boxes will now be going towards purchasing our very own Tower Green Hamlets electric delivery vehicle (or as we’re calling it, The Green Machine!). Collection points will still be our preferred method as this is by far the most eco-friendly option.

More information on home deliveries can be found here.

As we enter our final day before Autumn officially begins, our farm has promised all kinds of Autumnal goodies including Purple Carrots, Swede, Mustard Leaf and for the fruit lovers amongst you, Pears and more Apples! A little fact for you – did you know that pre-17th Century, almost all carrots were originally purple! They’ll be sure to add some colour to your Autumn soups.

As always, we’d love to see what you’ve created with your veg, so please don’t be shy and make sure you send us over a ‘before and after’ shot to guarantee an extra surprise in your next box.

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
* Onions, Perry Court
* Carrots, Perry Court
* Mushrooms, Perry Court
* Tat Soi, Perry Court
Sweetcorn, Perry Court
Summer Squash, Perry Court
Chard, Perry Court

Small Box
Items starred (*) above

No-Potato Substitute
Beetroot

Fruit Supplement

* Avocado, Perry Court
Grapefruit 

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.

Guarantee a ‘baking’ hot Bank Holiday

Whilst the Bank Holiday Monday is looking like it may be a wash out, we’ve got a great recipe that will ensure you’ll still baking!

Baked Courgette Fries are super easy to make and are the perfect healthy snack. This recipe also works for the aubergine in the large boxes.
To make your fries and a gorgeous tomato salsa for dipping, you’ll need the following:

– Courgettes from your box
– Half a cup of Breadcrumbs
– Quarter of a cup of Parmesan
– 1 egg
– Tomatoes from your box
– Half of the Onions from your box
– 1 clove of garlic, crushed
– 1 tsp chili flakes
– 1 tsp parsley, chopped
– Seasoning

Preheat the over to 200degrees. Stir the bread crumbs and cheese in a bowl before whisking the egg in a separate bowl. Cut your courgette into thin slices before dipping first into the egg, then the breadcrumb mixture. Place all fries on a baking tray an pop into the oven for 15 minutes.
Whilst you’re courgette fries are in the oven baking, begin working on your tomato salsa.
Chop your tomatoes finely, and the onion even finer. Mix in a bowl with the garlic, parsley, chili flakes and seasoning. Using a pestle (or fork), crush the mix – the tomato juice should make sure your salsa is ready for dipping!

For ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!

We’re still after images of you’re creations so don’t forget that for the rest of August, we’ll be offering a complimentary surprise vegetable in your next box if you send us your ‘before and after’ shots. 

What’s in the box?
* Charlotte Potatoes, Perry Court
* Courgette, Perry Court
* Green Onions, Perry Court
* Kale, Perry Court
* Tomatoes, Perry Court
Aubergine, Perry Court
Beetroot, Perry Court
Peppers, Perry Court
Fruit Supplement 
* Oranges, Spain
Kiwis, Chile
No-Potato Substitute 
TBC
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