Pear, Rhubarb and Apple Puree

Time Preparing: 15 mins
Time Cooking: 20 mins
Serves: 4
Difficulty: 2/5
Season: Spring / Summer

– 2 Pears
– 1 Apple
– 2 Sticks of Rhubarb
– 1 Banana
– 50ml Lemon Juice
– 10g Sugar

1. Start by removing the skin from all of the fruit, including the outer layer of the rhubarb
2. Core the pears and apple, then cut all the fruit into small cubes
3. Add all fruit to the pan along with lemon juice and sugar, for 20 mins on a medium heat
4. Blend until smooth – can be eaten warm or cold


This recipe was created for Tower Green Hamlets by Pauline Cuisine

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

Cooking up a Storm

Hopefully you were inspired with some of our suggestions last week (or even better, by the fruit and vegetables themselves) to batten down the hatches and cook up a storm for a great start to the year.

If not, hopefully the photo above of the stuffed cabbage leaves would! We didn’t even bother to cook the rice in advance but wrapped it up in the savoy cabbage leaves, topped up with some water before putting the cover on.

You could do another salad with beetroot (this time purple instead of golden) and kale as we suggested last week, or how about try a beetroot orange salad. Add some toasted walnuts and/or goats cheese, and also some mixed spice or ground cinnamon to the dressing. And this week’s red kale would be perfect for Jamie Oliver’s minestrone soup

For a welcome addition to the usual roasted purple carrots and swede to go with  the Sunday roast how about try roasted red onions with balsamic vinegar, butter, honey and thyme? Pairs perfectly with a steak if that is your idea of a good life. And finish off with a tried-and-tested pear and chocolate crumble.

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

This Week’s Bounty

Standard Box
* Bakers Potatoes, UK
* Purple Carrots, Lancs
* Red Onions, Norfolk
* Red Kale, Kent
* Swede, Lincs
Leek, Kent
Cauliflower, Kent
Beetroot, Lancs

Small Box
Items starred (*) above

No-Potato Substitute
Squash, Perry Court

Fruit Supplement
Mandarin, Spain (standard only)
Pear – Comice, Kent