Buddha Bowl Lunch Box with Beetroot, Carrots, Daikon and Tofu

Time Preparing: 25 mins
Time Cooking: 10 mins
Serves: 2
Difficulty: 2/5
Season: Winter

Ingredients
– 100g Firm Tofu
– 2 Carrots
– 1/2 Daikon
– 1 Golden Beet
– 200g Basmati Rice
– 20g Chickpeas
– Sesame Seeds
– Chia Seeds
– Handful of Parsley
– Salt and Pepper for Seasoning
– Olive Oil
– Lemon Juice
 2tbsp Soya Sauce
– 1tsp chopped Ginger
– 1tsp Sesame Oil
– Cornflour
– 2 tbsp Sunflower Oil

Method:
1. Start by preparing the tofu – slice into squares then marinate in soya sauce, ginger and sesame oil. Refridgerate for at least 15 mins
2. Cook the rice as instructed
3. Peel the carrots, daikon and golden beet
4. Grate the carrots, then spiralize or grate beetroot and daikon
5. Cook the chickpeas as instructed
6. Remove tofu then roll in cornflour
7. Heat sunflower oil in a small pan, and once hot, add tofu cubes for 3-5 mins until golden brown
8. Remove excess grease from crispy tofu by laying them on kitchen roll
9. Layer salad in a bowl or lunchbox, then top with seasoning, parsley, seeds and a dash of olive oil and lemon juice

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

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

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

Method:
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

Roasted Golden Beets

Whilst we’re big advocates of using beet greens alongside golden beets, this simple side dish makes a wonderful accompaniment to any dinner (plus, its really rather easy)! You’ll find Golden Beets in our veg boxes in the Summer months.

Time Preparing: 20 mins
Time Cooking: 40 mins
Serves: 3/4
Difficulty: 2/5
Season: Summer

Ingredients
– 4 Golden Beetroot
– 2 Garlic Cloves
– 2tsp Rosemary
– Generous lug of olive oil

Method
1. Pre-heat oven to 180 degrees and start by washing any mud off of the golden beets
2. Cut off greens, making sure you save them for another dish
3. Peel skin off beets – you can use a knife if the beets are particularly hardy
4. Cut beets into small cubes
5. Finely chop garlic, before mixing beet cubes, rosemary, oil and garlic in a bowl
6. Spread onto a baking tray and cook for 40 minutes until edges darken
7. Serve hot or cold

Let’s add some colour

Let’s add some colour

You’ll notice this weeks boxes include some gorgeous purple carrots. Not only is there the novelty of their colour, there are also some rather interesting health benefits. They contain anthocyanins which is the pigment which also gives blueberries their colouring. This pigment is known to improve memory, enhance vision and can protect against heart attacks.

Our large boxes this week contain red cabbage, so we’re giving you a (tried and tested) recipe for a beautiful, creamy coleslaw.

3 carrots
2/3 cabbage
3 tbsp of natural yoghurt
2tbsp of mayonnaise
1tsp english mustard
2tsp red wine vinegar
(to make your coleslaw creamier, simply increase ratio of all ingredients against veg!)

The best thing about coleslaw is that it’s so simple to make – simply grate your carrots and cabbage so they’re nice and fine (for a crunchy coleslaw, chop the cabbage finely) and add all ingredients together!

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
* Purple Carrots, Perry Court
* Golden Beetroot, Perry Court
* Broccoli, Perry Court
Red Kale, Perry Court
Mustard Leaf, Perry Court
Red Cabbage, Perry Court

Small Box
Items starred (*) above

No-Potato Substitute
Beetroot / Carrots

Fruit Supplement

* Red Pippin Apples, Perry Court
Oranges 

Butt…Butter…Butternut Squash!

We have butternut squash this week so why not try this Bangladeshi inspired spicy butternut squash recipe from ’round and abouts Watney Market.

Not sure what to do with your golden beets? Trying making it into a pesto and then mixing it into your pasta in this vegan beet pesto pasta recipe! Even the most hardened beet-hater will give this a go!

Enjoy the sunshine for the weekend!

This Week’s Bounty

Standard Box
* Valour Potatoes, Perry Court
* Red Cabbage, Lincs
* Mustard Leaf, Perry Court
* Golden Beets, Yorks
* Red Onions, Netherlands
Butternut Squash, TBC
Kohi Rabi, Spain
Turnips, Perry Court

No-Potato Substitute
Carrots, UK

Fruit Supplement
Oranges, Sicily
* Apples Topaz, Kent

Small Box
Items starred (*) above

Have an Egg-cellent Easter

If you are having a traditional lamb roast this Easter weekend to celebrate the death and resurrection of the Lamb we’ve got the perfect box with all the vegetables you need for all the classic dishes to a roast.

Before we come onto the details of that, do note that whilst Stepney City Farm is usually closed on Mondays, it will be open on Bank holiday Mondays which means that you can collect your boxes on Easter Monday in addition to the usual Friday-Sunday window. Check out the many events happening this weekend including an Easter treasure hunt. There are also Good Friday and Easter Sunday services, meditations and family fun day at St Anne’s Limehouse and St Paul’s Shadwell, two of our other collection points (click on links for times).

The Guardian’s 10 best roast dinner side dishes by Ottolenghi is one of our favourite links. It covers just about the entire box for this week:

  • The first recipe for leafy greens with lemon, parsley and capers work just as well for green kale. Or try this smoky creamed kale with dry mustard and smoked paprika.
  • Try the carrot puree with some ground mace (or roast with honey and coriander/ cumin spices if you prefer) and the roast parsnips with maple syrup and sesame seed for a little touch of magic.
  • The cabbage recipe with bacon, rosemary and red wine vinegar works just as well for the red cabbage in the box this week. Or try this roasted red cabbage slaw with hazelnuts and honey lemon
  • It’s golden yellow beetroot this week, but it works just as well in the beetroot and shallot gratin full of double cream and cheesey goodness with beautiful wafts of thyme and rosemary aroma.
  • If you’ve still got room (or the guests do) a wondering roasted caulifower cheese with fried capers – extra special with some gruyere or Comté and a grating of nutmeg. Perfect big meal with leftovers for the rest of the long weekend.

And after a glorious Easter meal along with way too many chocolate eggs and bunnies, leek and potato soup (if you haven’t eaten up all those crisp spuds) may just be in order for the rest of the week…

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
* Linda Potatoes, Perry Court
* Cauliflower, Kent
* Carrots, Lincs
* Leeks, Kent
* Parsnips, Lincs
* Green Kale, Notts
Red Cabagge, Yorks
Beetroot Golden, Lancs

No-Potato Substitute
Turnips, Perry Court

Fruit Supplement
Russet Apples, Kent
* Grapefruit, Spain

Small Box
Items starred (*) above

 

 

 

Harvesting…

It’s time to celebrate Harvest Festival so pop over to St Dunstan just across the road from Stepney City Farm on Friday 7pm for a harvest supper & quiz night, and then again on Sunday for the Harvest Festival service(s).

For your golden beetroot, check out our recent write-up on these gems: The Return of the Golden Beet. For those of you with celeriac in your box, why not try Ottolenghi’s beetroot and celeriac gratin – very comforting and warm autumn gratin. Or take Jamie’s advice that “all you need to make celeriac really special is a little bit of olive oil and some lovely herbs” and make some very simple celeriac.

The corn in your box would be perfect for making a very seasonal condiment: autumnal corn salsa. It makes good use of your red onions (chop up to substitute spring onions) and parsley. Speaking of condiments, a pot of chimichurri is always handy with your home-cooked Argentinian-style steak (very hot frying pan, exhaust on full power – it’s a good test if the fire alarms in your home is working!) If you don’t get it perfect, no worry, Argentinians eat their steak well done (chewing brings out flavour) rather than perfect pink.

As for kale, the superstar of the healthy eating movement, Guardian’s 10 best kale recipes (yes, it’s the Guardian and kale – no bourgeoisie comments please) includes making crisps with cumin and lemon, a refreshing sausage and barley stew, braising in coconut milk, and an Asian-styled ginger and garlic stir-fry.

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
* Linda Potatoes, Perry Court
* Kale, Perry Court
Spinach, Perry Court
Carrots, Lancs
Parsley, Perry Court
Golden Beetroot, Perry Court
Red Onions, Norfolk
Sweetcorn, Kent

No-Potato Substitute
Celeriac, Lancs

Small Box
Items starred (*) above
+ Parsnips, Perry Court
+ Leeks, Perry Court
+ Onions, Norfolk

Fruit Supplement
Apples – Worcester, Kent (small only)
Apples – Red Pippin (standard only)
Pears – Conference (standard only)

Golden Yellow

It’s not quite golden summer days at the moment, but hopefully our golden beetroot, corn on the cobs, summer squash (after many weeks of courgette!) and William pears (new season!) will bring a spot of sunshine in your week.

We hope you enjoyed the golden beetroot if you got the standard boxes last week. If you are on a small box, why not think about upgrading to the standard box? Or get it on an alternating basis?

For golden beetroot eating ideas check out last week’s suggestions if you need some recipe ideas for those of you getting it for the first time or just want a refresh.

If your corn have previously mainly popped out of a can or a frozen bag, and you are wondering what on earth to do with that ear of corn that looks like it should still be on a stalk, then simply microwavesteamboil or bake them – you can often even leave the husks on (although do take off the hairy bits at the end), just remove them when cool enough to handle. And lather on the butter if nothing else!

And here are 15 more adventurous ways – including some that take the kernels off the cob by slicing vertically off with a knife. Also a handy tip is that if you want to chop into mini cobs, then it’s much easier after they are cooked than raw.

For your summer squash spaceships, why not try it stuffed or baked with an egg. Perfect!

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
* Linda Potatoes, Perry Court
* Carrots, Lancs
* Summer Squash, Perry Court
* Runner Beans, Perry Court
* Sweetcorn, Kent
Golden Beetroot, Lancs
Cherry Tomatoes, Perry Court
Land Cress, Perry Court – Old Orchard
Small Box
Items starred (*) above

No-Potato Substitute
Spinach, Perry Court

Fruit Supplement
Bananas, Dom Rep (standard only)
Pear – Williams, Kent

The Return of the Golden Beet

For those of you with potatoes in your boxes, the Linda have been surprisingly productive, and just as surprising on how good they are as a roaster. Also, Discovery apples! The long-awaited return of the English apples is upon us!

There is also a courgette glut so why not Add a touch of zest to your midweek meal with this low-fat chicken with lemon and courgette cous cous family supper. Dead easy and you (and your kidwon’t believe you’ve just eaten four courgettes just like that. Or if comfort food beacons try this creamy courgette fettucine.

Also, we have a golden treat in our standard boxes this week – golden beetroots. If you are on a small box, why not think about upgrading to the standard box? Or get it on an alternating or fortnightly basis? And it’s been a whole year since we wrote about it so here’s one from our archives:

Golden beetroot used to be popular in the nineteenth century, and is currently enjoying a revival for those in the know (like us!). It has a more subtle and milder flavour than regular beets and doesn’t leave any stains on fingers and chopping boards. Its vibrant, bright yellow, which brings a splash of colour to any dish.

Although they’re best used fresh, uncooked beetroot can keep for about 10 days in the fridge – trim the leafy tops to about 3cm above the bulb – this helps prolong its storage life.

Here are some recipe ideas (all tried and tested!):

roasted-golden-beet-soup

golden-beetroot-risotto

oven-roasted-golden-beetroot

This Week’s Bounty

Standard Box
* Linda Potatoes, Perry Court
* Tomatoes, Perry Court
* Spinach, Perry Court
* Courgettes, Perry Court
* Carrots, Norfolk
Spinach, Perry Court
Sorrel, Perry Court
Land Cress, Perry Court – Old Orchard
Small Box
Items starred (*) above

No-Potato Substitute
French Beans, Perry Court

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

Healthy New Year!

We hope you had a very happy ringing in of the new year and are all ready to start your detox diet and healthy living for the year! Most of us are a little (or very) broke so cooking meals to eat out less and packing lunch to save a few pounds (whilst losing those pounds gained over the holiday season) would most definitely help!

We are back to normal collections this week and hope you are looking forward to your boxes – most of us are running low or out of veg by now.

What better way to start the year than with a “superfood” beet, apple, carrot/kale and quinoa salad. Or use cous cous instead. Try this roasted beet version with kale, goats cheese, and walnut vinaigrette. It is not essential to peel and dice the beets before roasting (although these golden ones won’t stain) as you could roast them whole with a little olive oil then rub off the skins when cool. Or try this grated raw beetroot coleslaw-like version with carrots and raisins, nuts and seed.

And be ambitious in the New Year with a recipe you may not have tried before, like stuffed cabbage leaves. A herby beef mince option or a paprika pork mince version, or omit the meat for a vegetarian dish.  Since you need cooked rice for the recipe, why not cook more for some egg fried rice with broccoli florets? Substitute white for brown rice if really on the healthy mode.

And if you are yearning for the simple after rich and lavish meals, try this tagliatelli with cavolo nero, chickpeas and pecorino (or parmesan).

Now, on what to do with the vegetables in your box here are a few ideas from our past newsletters/ blog posts:

  • Golden Beet – Golden Beet Balls has lots of ideas on what to do with them
  • Parsnip – Rooting for Roots is written for these and other roots or try a curried parsnip and apple soup?
  • Black Kale – A Tuscan soup for the Tuscan kale, ribollita, is the classic way to cook cavolo nero. Link has lots of hints for twists and variations and here’s another – try it with rosemary and/or some Tuscan sausages. Even better made in advance.

This Week’s Bounty

Standard Box
* Valour Potatoes, Perry Court
* Carrots, Lancs
* Onions, Norfolk
* Black Kale, Kent
* Savoy Cabbage, Kent
Broccoli, Spain
Parsnips, Lancs
Golden Beets, Lancs
Small Box
Items starred (*) above

No-Potato Substitute
Turnips, Perry Court

Fruit Supplement
Oranges, Spain (standard only)
Apples – Gala, Kent