Happy St George’s Day

Hope you are enjoying the bright sunshine and spring breeze. Perfect days for a parsley salad with capers, anchovies and sun-dried tomatoes. Serve with orzo pasta for a complete meal or as a side dish with grilled chicken or fish. Or try a tabouleh type parsley salad with almonds and apricot, with a classic bulgur wheat combination or use quinoa or cous cous instead, and top off with pumpkin or sunflower seeds if you like.

We’ve featured beetroot and orange salad previously, so why not add parsley to the mix. Add some toasted walnuts and/or goats cheese, and also some mixed spice or ground cinnamon to the dressing if you like, or be lazy and just use balsamic vinegar and olive oil.

Use your parsley in this cheesy herb bread recipe or veggie carbonara (also uses up your spinach). Or if you still need more ideas check out the Guardian’s ten best parsley recipes. And for the beetroot in your boxes, check out our past “Need some aphrodisiac? Try beetroot!” article…

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
* Maris Peer, Lincs
* Onions, Norfolk
* Carrots, Scotland
* Spinach, Lincs
* Beetroot, Lincs
Purple Sprouting Broccoli, Kent
Chestnut Mushrooms, Suffolk
Parsley, Perry Court

Small Box
Items starred (*) above

No-Potato Substitute
Celeriac, Lincs

Fruit Supplement
Oranges, Spain (standard only)
Uta Pears, Europe