Grated Root Veg and Cabbage Spaghetti

Time Preparing: 15 mins
Time Cooking: 15 mins
Serves: 2-3
Difficulty: 1/5
Season: Winter

Ingredients
– 300g Cabbage
– 100g Carrots
– 70g Parsnips
– 150g Beetroot
– 120g Wholewheat Spaghetti
– 2tbsp Olive Oil
– Handful of toasted Sesame Seeds

Method:
1. Chop the cabbage, then precook in boiling water for 25 mins
2. Once cooked, remove immediately then drain in a colander
3. Cook the spaghetti as instructed
4. Peel and grate carrots, beetroot and parsnips
5. In a large pan, heat the oil on a medium heat then add the carrots, beetroot and parsnips, for around 5-10 mins (until tender)
6. Add the cabbage and stir for another minute
7. Add the spaghetti, stirring until completely mixed together
Tip: If the dish seems a little dry, add another tbsp of olive oil
8. Serve immediately, with toasted sesame seeds

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Tumeric Basmati Rice and Lentils with Vegetables

This dish based on basmati rice has the value added to use Tumeric which adds colour to the dish and is really good for the health. Indeed, Tumeric is well known as an antioxidant and anti inflammatory, so there is no excuse to not using it.

For making sure that the dish contains all the vitamins and nutriments, lentils need to be added and then adding sesame seeds and chia seeds complete the goodness of the dish. Lentils can be easily remove from the recipe if you don’t like it

Time Preparing: 25 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 2/5
Season: Winter

Ingredients
– 100g Basmati Rice
– 50g Green Lentils
– 3 Carrots
– 2 Parsnips (or swede)
– 100g Mushrooms
– 60g Red Russian Kale
– 1 Red Onion
– 2tsp Turmeic Powder
– Handful of toasted Sesame Seeds
– Hadful of Chia Seeds
– Aromatic Herbs
– Salt and Pepper for seasoning

Method
1. Soak the lentils for an hour (optional but helps to reduce cooking time)
2. Wash kale, peel and cut parsnips and carrots into small chunks then steam carrots and parsnips for 10 mins
3. Peel and chop the onion
4. Cook the rice as instructed on package and add turmeric to the cooking water
5. Add carrots and lentils into a pan of boiling water for 15mins with veg stock
6. On a medium heat cook red onion with 1tbsp olive oil
7. After a few minutes, add kale to onion and continue to fry for another few minutes
8. Add remaining veg to the pan along with seasoning
9. Serve by layering turmeric rice, lentils and carrots, then veg
10. Sprinkle with roasted sesame seeds, chia seeds and aromatic herbs

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

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