Love is in the air!

Valentines Day is just around the corner, and what better way to show someone you love them, by baking them cupcakes. We’ve got a gorgeous red velvet cupcake recipe that incorporates this weeks cylindria beetroot. *Disclaimer: If you’re single, you can enjoy DOUBLE cupcakes, with absolutely no guilt!*

All of our boxes this week contain chickweed leaves, which are a great raw addition to salads, or added to those winter soups or stews.

Red Velvet Cupcakes with Beetroot
To Prepare: 30 minutes
To Cook: 15 minutes
Servings: 12

Ingredients
400g beetroot (boiled then pureed)
350g Sugar
2tsp Vanilla Extract
3tbsp Cocoa Powder
180ml Butter Milk
2tsp Baking Powder
200g Flour
1tsp Salt
4tbsp Coconut Oil
150g Cream cheese
300g Icing sugar
50g Unsalted Butter
1tsp Vanilla extract

Method
1. Preheat oven to 180degrees
2. Mix the pureed beetroot and oil then add the sugar and vanilla extract before stirring together
3. In a seperate bowl, sift together flour, cocoa powder, salt, and baking powder. Alternate adding the flour mixture and milk until fully mixed together
4. Divide into cupcake cases and cook for 15 minutes
5. Whilst the cupcakes are cooling, mix together the ingredients for icing, before spreading once fully cooled

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
Charlotte Potatoes, Perry Court
Onions, Lancs
Cabbage, Kent
Carrots/Parsnips, Lancs
Beetroot, Lancs

Medium & Large Boxes
Celeriac, Lancs
Artichokes, Perry Court


Large Box
Mushrooms, Suffolk

No-Potato Substitute
Squash, Perry Court

Fruit Supplement
Pears, Kent (All Boxes)
Blood Oranges, Kent (Medium & Large Boxes)

My Funny Veggy Valentine

My Funny Veggy Valentine

Didn’t manage to make a booking for Valentine’s? Give your veg an extra special touch and skip the queues. With funny little Jerusalem artichokes in the boxes this week definitely give Jamie Oliver’s sautéed Jerusalem artichoke with garlic and bay leaves or Ottolenghi’s tried and tested roast chicken and Jerusalem artichoke and lemon a go!

Or if chicken doesn’t light your fire this week, why not go for a heart-warming Jerusalem artichoke and roasted garlic soup. If the garlic kisses isn’t your thing, then try Delia Smith’s carrot and Jerusalem artichoke soup, jerusalem artichoke soup with bacon or a cream of Jerusalem artichoke soup with white wine and double cream, yum!

For all that you need to know about preparing these little knobbers and all that you need to know about them check out our past post Jerusalem, Jerusalem.

We all want to be loved for who we are and that is no different for the funny knobbly celeriac. No better way to eat it than Jamie Oliver’s pure unadulterated smashed celeriac. An exceedingly simple which has gone down a treat, even with minimal to no seasoning. The trick is to make sure that it is sufficiently cooked (even an hour on very low heat is good) to be beautifully caramelised and for the natural sugars to really shine through. A true rough diamond.

And cap it all with a blood orange champagne cocktail. Or make some candied blood orange with dark chocolate for a different Valentine’s day surprise to the usual box of chocolate.

If you are new to us, do check our archives on ideas of how to eat your vegetables for the week!

This Week’s Bounty

Standard Box
* Linda Potatoes, Perry Court
* Carrots, Yorks
* Red Onions, Essex
* Jerusalem Artichokes, Yorks
* Fennel, Italy
Spinach, Perry Court
Celeriac, Kent
Chestnut Mushrooms, Suffolk
Small Box
Items starred (*) above

No-Potato Substitute
Parsnips, Essex

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

 

Blood Orange Valentine Pancakes

It’s lucky Friday 13th this week but we’ve also got Valentine’s Day on Saturday and Shrove Tuesday aka Pancake Tuesday to look forwards to next Tuesday, before y’all go on a diet abstaining from dairy, eggs and butter for Lent (yeah right!)

So how about making some pancakes topped off with blood orange syrup for a Valentine’s Day brunch – after all a candlelit dinner is so clichéd and overrated right? Or try this version of pancakes with Greek yoghurt and poppyseed (optional) – fluffy, rich and high protein with the use of yoghurt but no oil or butter! Or try an alternative with cottage cheese or ricotta cheese.

A few rashes of bacon makes the perfect compliment…making them far more American and fluffy than the kind you will go tossing as part of the Great Spitalfields Pancake Race on Dray Walk Gallery at Old Truman Brewery off Brick Lane on Tuesday 12:30pm.

These truly seasonal blood oranges only appear around this time of the year so make the most of them as you won’t be seeing them for awhile when the season is over. Beautiful and delicious additional to a beetroot and orange salad. Add some toasted walnuts and/or goats cheese, and also some mixed spice or ground cinnamon to the dressing.

And for those of you with beetroot in your boxes, check out our past “Need some aphrodisiac? Try beetroot!” article – perfect to get you going for some Valentine’s Day romance!

Flower sprouts also make a premiere this week – these are a cross between Brussels sprouts and kale. Even if you are no great fan of Brussels sprouts you will almost certainly love these. Try them stir-fried on their own with garlic and soy sauce, but they are also perfect in any stir-fry combination. Check out the flower sprouts website for lots more cooking and recipe ideas!

Now, on what to do with the vegetables in your box here are a few ideas from our past newsletters/blog posts and few fresh ones too:

  • Celeriac – Check out our past Rooting for Roots write-up. Try celeriac potato mash (great for sneaking vegetables in on the kids) or the classic French remoulade, or simply cut into chunks and roast for about 40 mins along with your carrots to go with your Sunday roast! Or how about a celeriac, potato and rosemary gratin (works with creme fraiche and stock instead of milk and double cream) also, or Jamie Oliver’s cheesy thick-cut version
  • Beetroot – Lots of suggestions in our New Year post and also our Beetroot and Feta Couscous photos. 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)
  • Harlequin Squash – Enjoy reading about these little jokers in our Harlequin-in-the-Box write-up
  • 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

This Week’s Bounty

Standard Box
* Bakers Potatoes, UK
* Onions, Norfolk
* Flower Sprouts, Lancs
* Tundra Cabbage, Lancs
* Harlequin Squash, Cambs
Carrots, Lincs
Celeriac, Lancs
Turnip, Perry Court

Small Box
Items starred (*) above

No-Potato Substitute
Beetroot, Lincs

Fruit Supplement
Pears, Kent (standard only)
Blood Oranges, Spain