Butternut Veggie Burger

These veggie burgers are so good, they make us wonder why anyone would want to opt for meat burgers! Using a good mix of the veg you’ll find in some of our Summer boxes, they go great with Sweet Potato Fries and this Tomato Chutney recipe!

Time Preparing: 30 mins
Time Cooking: 15 mins
Serves: 6
Difficulty: 4/5
Season: Summer

Ingredients
– 1 large Butternut Squash
– 4 Cloves Garlic, minced
– 1 Red Onion
– 400g can Chickpeas
– 1 Egg
– 1 handful of Pumpkin Seeds, toasted
– 1 tbsp Paprika
– 1 handful Fresh Coriander, chopped
– 3 tbsp Worcestershire Sauce
– 150g Breadcrumbs
– Olive Oil
– Wholegrain Bread Rolls
– Hanfdul of Rocket Leaves
– 100g Feta, crumbled
– Tomato Chutney- recipe found here

Method
1. Remove skin of butternut squash, and slice into 1 inch cubes before roasting in olive oil on 180 degrees for around half an hour
2. Finely chop onion before sauteing with olive oil and garlic until slightly caramelised
3. Mash the butternut squash cubes then mix with the onion and seeds in a large bowl
4. Blend the chickpeas with a little oil until you have a chunky consistency before adding to the butternut squash and onion mixture
5. Add the remaining ingredients, mixing well
6. Form into six even balls, compressing tightly with your hands
7. Heat the remaining olive oil in a pan, and fry the patties until the outsides are golden
8. Lightly toast the buns, serving with the crumbled feta, rocket and tomato chutney

Purple Rain, Purple Sprouting Broccoli

It’s looking like there may be some rain over the bank holiday weekend. And given that we are getting hail (even snow?!?) in late April who knows maybe we might just get some purple rain! In any case, we have purple sprouting broccoli which we had back around Chinese New Year – check out that PSB post for some great cooking ideas! It doesn’t retain its amaranthine tint upon cooking (although any residual water upon boiling or steaming has the lovely hue) but arguably has a better flavour than normal broccoli and lovely tender branches.

Why not try making this salad of purple sprouting broccoli, broad beans and feta? And speaking of broad beans, for more ideas on eating them, check out our previous “Broad Beans and More” write-up on it.

We also have tat soi in the box this week. Wilt as you would spinach, or make a stir fry out of it (also good for your PSB):

  • fry up some pancetta or bacon, then add sprout tops and cook for a little longer
  • stir fry some chopped garlic, slices of ginger and chopped chilli if you like, add the sprout tops and then finish with some sesame oil, soy sauce and/or oyster sauce, maybe topped with some roasted/ground peanuts and cashews. You could make this a complete meal by stir-frying your meat or tofu before adding the greens

For your sweet potatoes, why not try some classic American recipes like brown sugar-glazed sweet potatoes with marshmallows or Nigella’s sugar-free version with a twist of lime? Or how about sweet potato casserole – topped with a buttery brown sugar and pecan mixture for a satisfying cool-weather but absolutely wicked casserole (or dessert if you weren’t brought up eating peanut butter and jelly sandwiches for lunch or marshmallows as part of your veg).

Roast your swede, parsnips and celeriac for a warm roasted roots salad or sides for Sunday roast. Otherwise Jamie’s smashed celeriac  is highly recommended – the trick to is beautifully caramelise these lovely roots.

Have a lovely weekend of rest after all your labour!

This Week’s Bounty

Standard Box
* Sarpo Mira, Perry Court
* Parsnips, Lincs
* Tat Soi, Perry Court
* Celeriac, Yorks
* Sweet Potato, US
Beetroot, Yorks
Broad Beans, Spain
Purple Sprouting Broccoli, Lincs

No-Potato Substitute
Swede, Herts

Fruit Supplement
Pears Anjou, Arg
* Apples – Gala, Kent

Small Box
Items starred (*) above

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)

 

Blood in your box?

It’s not Halloween and you thought you were getting vegetables and fruit, so why is there blood in your box this week?

It’s the season for Spanish blood oranges! Make the most of it, the season isn’t long. Juice it for its delightful pink/red juice (great fun with the kids, who will be expecting orange juice to be orange!) Or now that you have gotten over your New Year hungover, knock it into a blood orange margarita.

It would make a delightful starter for a beautiful citrus salad with feta and mint. Or try a blood orange, almond and ricotta cake. Funny how orange pairs surprisingly well with cheese.

And we also have sweet potatoes in the boxes this week, so check out these 25 healthy sweet potato recipes and Guardian’s 10 best sweet potato recipes, and enjoy these vitamin-packed, lower calories, higher fibre beauties!

Now for the perfect recipe for all those items in the standard box, check out the sweet potato, fennel and olive salad with crispy kale and quinoa. What a glorious start to the year!


This Week’s Bounty

Standard Box
* Sarpo Mira Potatoes, Perry Court
* Carrots, Yorks
* Kale, Kent
* Leeks, Kent
Jan King Cabbage, Kent
Beetroot, Perry Court
Sweet Potatoes, Spain
Fennel, Italy

Small Box
Items starred (*) above
+ Mushrooms, Norfolk
No-Potato Substitute
Squash, Perry Court
Fruit Supplement
Blood Oranges, Spain (standard only)
Apples, Kent

Marshmallows with your veg?

Thanksgiving was only just last Thursday so we are a little late in bringing you sweet potatoes in the standard box this week. Why not try some classic American recipes like brown sugar-glazed sweet potatoes with marshmallows or Nigella’s sugar-free version with a twist of lime?

Or how about sweet potato casserole – topped with a buttery brown sugar and pecan mixture for a satisfying cool-weather but absolutely wicked casserole (or dessert if you weren’t brought up eating peanut butter and jelly sandwiches for lunch or marshmallows as part of your veg).

For something a bit more familiar, how about stirring up your own home-made mincemeat with the apples from the box? Or a (marginally) healthier sugar-free version of mincemeat? Have them all ready to fill some mince pies! And why not caramelise some red onions to have them ready for an easy starter like red onions, walnut and goats cheese puff or red onion and brie tartlets party canapés. Use ready made all-butter pastry and no one will know!

On what to do with some of the other vegetables in your box here are a few ideas from our past newsletters/ blog posts:

Also a reminder that if you are away for Christmas and/or New Year drop us a note to let us know which boxes you would like to skip. Boxes will be available for collection from Friday 19th December, Tuesday 23rd December (an early Christmas box) and Friday 2nd January. Combining the two pre-Christmas boxes for a single collection is also possible, do let us know!

In the mean time it’s time to hit Victoria Park’s Winterville (as featured on Time Out) or the Roman Road Winter Festival this weekend!!!

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This Week’s Bounty

Standard Box
* Bakers Potatoes, Lincs (see Note+)
* Purple Haze, Lancs
* Red Onions, Norfolk
* Savoy Cabbage, Lancs
* Spinach, Kent
Spring Greens, Lancs
Mushroom, Suffolk
Sweet Potatoes, Spain

Note+ There was a hold-up in delivery last week, so these were substituted

Small Box
Items starred (*) above

No-Potato Substitute
Beetroot, Lincs

Fruit Supplement
Kiwis, Spain (standard only)
Apples – Gala, Kent