Rainbow Stir Fry

This super colourful stir fry, is one of our quickest go to meals. We’ve opted for a vegan friendly recipe here with a little tofu, but it’s just as delicious with chicken or turkey breast. The key to any stir fry (and this one is no exception) is high heat throughout! To make sure your veggies don’t burn, just keep stirring – makes sense right!

Time Preparing: 10 mins
Time Cooking: 20 mins
Serves: 3/4
Difficulty: 2/5
Season: Summer

Ingredients
– 1 Pointed Cabbage
– 2 Large Carrots
– 3 Peppers (mixed colours)
– 150g Mangetout
– 1/2 firm Tofu block
– 1 inch cube Ginger
– 2 Garlic Cloves, minced
– 5 tbsp Soya Sauce
– 4 tbsp Honey
– 2 Limes
– 1 tbsp Rice Vinegar
– Coconut Oil
– Handful of Sesame Seeds (to serve)
– Rice or Noodles (to serve)

Method
1. Slice Tofu into slices – around 2cm thick. Cover with paper towels and weigh down with a heavy book. Refrigerate for at least 20 mins, but ideally overnight
2. Coat tofu with 1tbsp soya sauce, add a little coconut oil to a large skillet, then fry tofu on a high heat
3. Once golden brown all over, set tofu aside
4. Prepare the sauce by mixing the remaining soya sauce, honey, juice from 1 of the limes, minced ginger, garlic and rice vinegar
4. Cut peppers, carrots and cabbage into thin slices whilst heating a generous amount of coconut oil in a large skillet on high heat
5. Add carrots and fry for 3 mins, before adding peppers for a further 2 mins, then mangetout and cabbage
6. After a few minutes, the veg will start to brown and it’s at this point you need to add the sauce and the tofu
7. Stir for a further few minutes before serving with rice or noodles and sprinkling with sesame seeds

 

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.

Neeps and Nips

We hope you like the increased variety in the boxes so far and we have sweet potatoes, romano peppers and out-of-season Spanish courgettes making a rare appearance in the boxes this week.

Go East with a curry-ish sweet potato, pepper and coconut soup. Or ditch the ground coriander and use fresh coriander along with fish sauce and a squeeze lime for some Thai inspiration. Throw in some tofu or chicken, noodles or rice and you are all sorted. Or try a sweet potato shepherd’s pie which also uses up your swede?

If you are still wondering what to do with your swede (also known as rutabaga by Americans and Swedes or neeps by the Scots) and turnips, then consider that they make a wonderful pair, and include them both in this roasted root vegetable with tomatoes and kale stew, along with parsnips if you’ve got the no-potato sub.

Grate your raw turnips and courgette (works well with carrots and beetroot also for some colour, if you still have some lurking around) and toss well with this dressing: plum sauce, sesame oil and lime juice. Top off with some chopped roasted peanuts (if they don’t send you to A&E in an anaphylaxis state of course).

And check out Nigel Slater’s swede-ish ideas: swede with butter and stock and baked swede. Oh so simple ways to spruce up a somewhat unloved and under appreciated veg. Or Burns night is long over, but with the potential great EU divorce happening, maybe celebrate that the Scots are still with us with a haggis (with the full works, or vegeterian if you like), neeps and tatties.

For the ultimate recipe of the week check out this lentil soup with carrots, turnips and kale – it even uses up your sweet potatoes and onions.

And if you are a lady and haven’t been up to our dear Vicky Park lately and wondering what all those funky pink and purple lights are about, then it’s time to pop over to check out the launch of the adidas Pure X Boost range which are female only running trainers – we did say you need to be of the finer sex, didn’t we?

There are three more nights of park run (last one on Sunday night), just show up at the tent past the boating lake a little before 7pm.  Throughout the day there are also a variety of free classes, workouts and events on offer, including sunrise yoga, supper clubs, fat-burning boot camps and smoothie-making masterclasses (we’re sure they’ll have kale there, otherwise bring some from your box) for all levels and abilities.

This Week’s Bounty

Standard Box
* Valour Potatoes, Perry Court
* Turnips, Perry Court
* Swede, Yorks
* Romano Peppers, Spain
* Courgettes, Spain
Sweet Potatoes, Spain
Green Kale, Yorks
Onions, Essex

Small Box
Items starred (*) above

No-Potato Substitute
Parsnips, Lincs

Fruit Supplement
Bananas, Dom Rep (standard only)
Pears, Kent (standard only)
Blood Orange, Spain (small only)

 

What a Gem-is-ta!

Weather is looking great for the weekend ahead and the warmer temperatures are bringing us our first Perry Court tomatoes, perfect for gemista!

We recently came across gemista in Greece – tomatoes, peppers, courgettes and other vegetables stuffed with rice and baked in the oven, until soft and nicely browned. Gemista translates as “ones that are filled”. What a true gem it is, and rightly one of the most popular Greek vegetarian dishes in summer.

The typical recipe includes stuffed tomatoes, stuffed peppers and sliced potatoes. Believe it or not, but it is one of the easier and healthier Greek recipes to make at home, although it may seem a little complicated at first. There are countless recipes with almost every household having its own. So feel free to experiment with the stuffing, with different types of herbs and varying amount of spices. Your imagination is your limit with this amazing Greek dish! And if you really can’t ditch the meat then add some mince.

This traditional Greek recipe falls under the category of Greek dishes called lathera, meaning dishes prepared with olive oil.  So don’t be surprised that it calls for a lot of olive oil (by non-Mediterranean standards) but with lathera-Greek vegetarian dishes with moderate starch and a good amount of olive oil you actually end up with a moderate amount of calories because the vegetables hardly add any calories to the meal. But use some good quality extra virgin olive oil, which will really lift the flavor!

As the peppers are not as juicy as the tomatoes the stuffing of the peppers always comes out a little dry. To avoid that, spoon some extra tomato juice over the peppers and they will become just amazing. When cooking, try covering with aluminium foil as the steam allows the rice to cook and the vegetables to soften without them ending up being burnt. Serve these extra juicy, melt-in-the mouth and bursting with fresh and vibrant colours and flavours Greek stuffed tomatoes with a block of salty feta cheese and bread.

For the glorious mix of summer vegetables in the box this week why not try some of these recipes:

With Shuffle over (if you didn’t manage to try out the mealworm dumplings, algae orzotto and edible flowers foraged in the Tower Hamlets cemetery park at the festival treehouse restaurant then feel relieved or oogle over this review) time to head over to the Wapping Village Fete.

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 (New), Perry Court
* Tomatoes, Perry Court
* Courgettes, Perry Court
* Peppers, Spain
* Carrots Loose, Lancs
Spinach, Perry Court
Mushrooms, Suffolk
Beetroot, Lancs

Small Box
Items marked with (*) above
No-Potato Substitute
Mixed Salad, Perry Court

Fruit Supplement
Plums, Spain (standard only)
Avocados, Spain