Happy St Patrick’s Day

So we might be a little early but what’s the harm in starting the celebrations a day before? Here’s a little Irish luck for you:

“May your troubles be less and your blessings be more.
And nothing but happiness come through your door”

We’ve got a great Irish recipe for you this week, incorporating some of the veg in your boxes. You might feel bad about midweek drinking, but if the alcohol is in the recipe, it doesn’t really count does it?

Check out this wonderful Irish stew Guinness included, of course:

Stout Stew

Ingredients
1 teaspoon of vegetable oil
1kg stewing beef
1 onion
2 tbsp plain flour
500ml can Guinness
1 beef stock cube
pinch of salt
3 bay leaves
big thyme sprig
10 carrots, cut in to chunks

Method
1. Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.

2. Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.

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

All Boxes
Potatoes, Lancs
Carrots, Lancs
Leeks, Kent
Green Kale, Perry Court
Purple Sprouting Broccoli, Kent

Medium & Large Boxes
Red Cabbe, Lancs
Broad Beans, ESP
Pulsane, Perry Court

Small Boxes
Mushrooms, Suffolk



Fruit Supplement
Apples, Kent (All Boxes)
Blood Oranges, ESP (Medium & Large Boxes)
Grapefruit, ESP (Large Boxes)

Happy St Patrick’s Day!

St Patrick’s Day may have been yesterday but there’s the perfect excuse to knock back those Guinesses and Irish whisky shots, along with some wonderful Irish stews, for the weekend. Can’t go wrong with this version that with the wonderful bacon flavour and texture that pearl barley brings. Use your celery for the lamb stock (or any other stock base) per this version. Go it cheap with middle neck or scrag cuts, or stick with the stewing lamb chunks as suggested here.

Turnips make a perfect addition to Irish stew or you can use in the traditional Irish side dish of colcannon along with your cabbage. Or your turnips can also go into this double jack stew laced with whisky – guess where the “double jack” is coming from? And on cabbage, do try this corned beef and cabbage recipe, richly infused with stout.

And for the perfect green side (gotta have some emerald on the table right?) use your chard to make this winter greens with bacon butter.

Finish off with a country apple cake – it’s spiced chocolate sponge packed with fruit. For the slightly more ambitious try your hand at making a traditional Irish apple tart. Or an apple custard fool if you think your stomach needs something a little lighter…

Definitely one for the Sunday lunch.

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
* Sarpo Mira Potatoes, Perry Court
* Turnips, Perry Court
* Carrots, Lincs
* Red Onions, Norfolk
* Celery, Spain
Kohl Rabi, Spain
Swiss Chard, Spain
White Cabbage, Yorks

Small Box
Items starred (*) above

No-Potato Substitute
Extra carrots

Fruit Supplement
Bananas, Dom Rep (standard only)
Gala Apples, Kent