Potato and Turnip Mash with Wild Garlic

Time Preparing: 10 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 1/5
Season: Winter

– 500g Potatoes
– 200g Turnips
– Salt and Pepper, for seasoning
– 3-4 Wild Garlic Leaves
– 2tbsp Cream or Soya alternative

1. Peel the turnips and potatoes, then cut into small chunks
2. Boil or steam for twenty mins – until tender
3. Finely chop wild garlic
4. Mash turnips and potatoes, add seasoning, cream and wild garlic



This recipe was created for Tower Green Hamlets by Pauline Cuisine

Vegetable Stew with Turnip, Cabbage & Carrots

This is a traditional dish in France, usually served with some meat but it could be amended with only keeping the vegetables and then adding some vegan “meat” ball made with kidney beans.

Time Preparing: 15 mins
Time Cooking: 25 mins
Serves: 2
Difficulty: 1/5
Season: Winter

– 400g Cabbage
– 200g Turnip
– 150g Carrots
– 1 Onion
– 50g Parsnip
– 1tbsp Olive Oil
– 1tbsp Baking Soda
– 0.5ltr Vegetable Stock
– Pepper for seasoning

1. To pre-digest the cabbage, place the cabbage in a large pan with balling water and the baking soda for 15 mins. Drain carefully once cooked
2. Peel and chop carrots, turnips, parsnips and onion
3. Heat the olive oil in a pan, then add the onion for a few mins
4. Add the carrots and vegetable stock, cover with a lid and cook for 5mins
5. Add parsnips and turnips, cover again and cook for a further 15mins
6. Finally add the cabbage and cook for a further 5mins
7. We’ve served the stew with red kidney balls, but rice, bread or potatoes would also work


This recipe was created for Tower Green Hamlets by Pauline Cuisine

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


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)


Christmas is Sprouting All Over

It is now only 35 days to Christmas Day, that’s just 5 weeks away!

So we now have our first sprouts in the standard box (they will definitely be in our Christmas box – more details on this below). Since we have had our first frost the sprouts will be perfect for eating, rather than just the tops you’ve been getting. Apparently the flavour of parsnips also improves after the first frost so see if you can tell the difference next time they’re in the box.

For the Christmas and New Year season, there will be the usual collection from Friday 19th December and an early Christmas box (no prizes for guessing what’s in this box) available for collection from Tuesday 23rd December rather than the usual end of week collection. A double box for a single collection is also possible, but do let us know. Usual collection will resume after the New Year from Friday 2nd January.

If you are away for Christmas and/or New Year give us a jingle bell to let us know which boxes you would like to skip. And more generally, if you ever are away or need to skip a box (including for those of you on the trial-month) please let us know by the Monday of the week you don’t want the box. More details on the “Holiday/skipping policy” section of the Tower Green Hamlets website’s FAQ.Also, how about giving a trial box or trial month as a Christmas gift? It will be a unique gift, a pleasant surprise and a special treat that doesn’t add clutter to the house. It will also give a great start to the New Year after endless (over)eating, perfect for all wonderful New Year resolutions!

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

  • Beetroot – Have a look at our “Need some aprohdisiac? Try beetroot!” blog post for some ideas and also our Beetroot and Feta Couscous post. Our frog friends from across the stream (where they eat a lot more of them) also recommend cubing or slicing them into a salad then dressing with French vinaigerette (oil, vinegar and mustard)
  • Turnips – Not as common here as across the river (but remember they don’t know what they are missing out with parsnips), our frog friends recommends adding these to stews as you would other root vegetables. Also perfect for a winter vegetable soup with chorizo and puy lentils
  • Rainbow Carrots – Have a look at From Purple to Rainbow blog post (also for cabbage) for some ideas on how to eat them and check out some photos to inspire you

For those of you getting parsley as a no-potato substitute, try standing them vertically in a jar with an inch of water before storing in the fridge, they will last for far longer than you can imagine!

This Week’s Bounty

Standard Box
* Romano Potatoes, Lincs
* Rainbow Carrots, Lancs
* Onions, Norfolk
* Beetroot, Lincs
* Spinach, Perry Court
Turnips, Perry Court
Jan King Cabbage, Kent
Sprouts, Lancs
Small Box
Items starred (*) above

No-Potato Substitute
Parsley, Perry Court

Fruit Supplement
Pears, Kent (standard only)
Clementines, Spain