Pear, Rhubarb and Apple Puree

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

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

Method
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

Happy Birthday Our Dear Queen!

We won’t be writing much on the produce this week, apart from an apology to small-box folk that we managed to count an extra veg item as a fruit this week…we’re getting all set for celebrating the last weekend of HM Queen’s 90th birthday. Why not join in the tea party and fun day at the Roman Road Yard Market.

It you haven’t been an Eastender for life then apparently street parties have been an East End tradition for over a hundred years and join right in to bring back their spirit this Saturday with sandwiches and cake, tea and squash, free craft workshops, plus a Right Royal Bake off with some fantastic local prizes to be won.

So why not come make the most of your rhubarb and make the beautiful rhubarb custard tea cake for a definite prize contender. Or make an apple crumble cake – it’s a truly juicy and luscious with yummy crumble topping, very easy to make and always moist. Or even make use of your beetroot to make some beetroot brownies, with around half the fat of regular ones, but still with that intense chocolate hit!

And on Sunday 12th June hop over to the Big Lunch Birthday at Stepney City Farm (bring a dish to share if you can) to celebrate 6 years of the farm with a communal picnic to remember. And you can have another crack at winning best cake and best jam / chutney.

There’s loads of activities planned: meet and greet the animals, have a go at swing dancing and watch performances by the awesome Swing Patrol dance group, hear from the lead archaeologist of the Crossrail Dig at Stepney Green about history of the site and recent unearthings, take part in a planting workshop, join in the treasure hunt and decorate your own cake. Plus take part in the Farm Olympics from 2pm, featuring the egg and spoon race, sack race, three legged race and more!

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
* Colleen Potatoes, Perry Court
* Red Onions, Egypt
* Carrots, Italy
* Savoy Cabbage, Suffolk
* Green Garlic, Perry Court
* Broad Beans, Kent
Rhubarb, Cambs
Lettuce, Kent

No-Potato Substitute
Beetroot, UK

Fruit Supplement
Topaz Apples, Kent
Kiwis, Italy

Small Box
Items starred (*) above

It’s rhubarb, not blood shot celery!!!

A big welcome to our standard veg boxes this week is rhubarb. Hopefully most of you won’t have much problems differentiating between your celery and your rhubarb this week. We are also coming into the “Hungry Gap” where UK over-winter produce is scarcer whilst the new season’s produce is not quite ready yet…

Dessert ideas for rhubarb are a dime and dozen but what about eating it as part of your main meal? (Yes, it’s one of your veg items this week). Check out the Guardian’s 10 best recipes for rhubarb and try the Vietnamese sweet and sour soup.

And there are lots of wonderful ideas both sweet and savoury on Telegraph article. Apart from the usual cake, pudding, tart and streusel (and all of these are on the link) try it as a pickle, hummus or wine. But the dessert options like rose-scented panna cotta with rhubarb compote and rhubarb frangipane tart comes out tops for us.

For those of you with the yummy peaches why not make a peach and rhubarb crisp (add a kick with some chopped crystallised ginger) or a peach and rhubarb cobbler? Both are variations of the try and tested crumble.

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
* Valour Potatoes, Perry Court
* White Onions, Egypt
* Carrots, Yorks
* Broad Beans, Spain
Purple Sprouting Broccoli, Lincs
Sorrel, Perry Court
Celery, Spain
Rhubarb, Spain

No-Potato Substitute
Beetroot, UK

Fruit Supplement
* Apples Red Pippin, Kent
Peaches, Spain

Small Box
Items starred (*) above
+ Spring Greens, Perry Court

It’s Summer!!!

Dare we proclaim it? At least this week’s heatwave makes it real for now (collect your box ASAP for the freshest produce). It’s meteorologically and climatologically summer since Monday (1st June) but astronomically summer only begins on June 21st at solstice.

So why the two different start dates? Apparently it is because the astronomical seasons are based on the position of the Earth in relation to the sun, whereas the meteorological seasons are based on the annual temperature cycle.

In any case, if you manage to get a BBQ going then top off your burgers with some balsamic caramelised onions. Make extra to jazz up your mid-week pasta dinner or heap on top of some toasted bread for a quick bruschetta snack/lunch. Add a slice of roasted beetroot (if you’ve got the “no potato” box) before adding the onion mound and spread cream cheese before putting it all together (for full recipe click here). Or top off with crumbled goats with a few minutes under the grill if you like it warm and melted.

It’s also making us long for a lazy afternoon in the garden with a courgette and broccoli quiche (cheat and buy ready made shortcrust pastry). Or these impossibly easy broccoli, cheese and ham mini pies (or more like muffins) as an easy peasy snacky meal with the kids with all extras ready to packed off in lunch boxes and to picnics.

All this making us also long for some afternoon cuppa tea and cake, and with rhubarb in the box this week a rhubarb custard tea cake or a rhubarb snacking cake (we would call it a rhubarb crumble tray bake) is looking perfect. Or try a whole wheat rhubarb streusel muffin if you would like a healthier option.

Don’t fancy cake? (Really?!?) Then try the perfect rhubarb fool or Jamie Oliver’s panna cotta with roasted rhubarb.

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
* Bakers, Lincs
* Onions, Spain
* Courgettes, Spain
* Kale, Yorks
Cauliflower, Lincs
Broccoli, Spain
Garlic, Spain
Mini Cucumber, Kent

Small Box
Items starred (*) above
+ Fennel, Spain

No-Potato Substitute
Beetroot, Lancs

Fruit Supplement
Rhubarb, Cambs (standard only)
Bananas, Dom Rep

 

Spring is in the air…

At last it feels like summerspring has sprung and with purslane in our boxes this week, we are starting to see more of the early salads harvest. For the fact it is a weed, sorry we meant vegetable and not a fish, it certainly punches above its weight, being high in omega-3 fat, vitamin E and beta-carotene. Not sure what to do with it? Check out this most enlightening post on purslane which has many many eating ideas!

We also have a very welcomed rhubarb to our standard veg boxes this week. Dessert ideas for rhubarb are a dime and dozen but what about eating it as part of your main meal? Why not try a smoked salmon with orange & rhubarb salad using your blood oranges, and with purslane instead of watercress albeit without the fiery kick. Or check out the Guardian’s 10 best recipes for rhubarb and try the Vietnamese sweet and sour soup at the top.

Or do something new with rhubarb and try roasted rhubarb, with honey instead of sugar if you fancy. Great with ice cream or with pork as a tart-ish alternative to apple.

Meanwhile farmside, there’s been a fair amount of biodynamic preparations being sprinkled around the young crops to encourage the diverse macrobiotic life in their soils. This alongside a later spraying of crushed quartz crystal which will improve light refraction for photosynthesis can really benefit the plants and the environment in which they grow. With some additional de-stoning for the soon to be planted potato crops work on the farm has been ploughing ahead and weeding will soon take priority to ensure the best start to the growing season. Looking forwards to more produce from the land soon!

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
* Bakers Potatoes, Lincs
* Onions, Norfolk
* Carrots, Scotland
* Cauliflower, Kent
* Purslane, Pery Court
Spring Greens, Kent
Wild Garlic, Kent
Rhubarb, Lancs
Small Box
Items starred (*) above

No-Potato Substitute
Mushrooms, Suffolk

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