January 11, 2011
Our volunteer growers have completed the first task of the year. They’ve laid weed-suppressing plastic and compost around the newly-planted native hedge that’ll shelter our crops from the worst of the Cornish weather.
Many thanks to expert grower Jane Mellowship and her team – Cath, Charlotte, Danny, Finn (7), Keira (5), Mark M, Mike S.
January 8, 2011
Our pickers and packers dodged torrential showers and slithery mud to fill our first seasonal weekly veg boxes of 2011.
Many thanks to team members Anne, Charlotte, Jenny, Kim, Mike S and Trish F, aided by Arwyn (3) and Seren (1)
January 7, 2011
A recipe from Hugh Fearnley-Whittingstall’s new River Cottage Everyday cookbook. ‘Soft, buttery, wilted leeks bring a lovely sweetness to any kind of lightly cooked cabbage or greens,’ he says. ‘Easy to throw together, can be made with different seasonal green throughout most of the year and works as a side dish to everything …’ It’s just got to be worth trying.
Serves 4
Preparation and cooking about 15-20 minutes
Ingredients
about 500g leeks
a knob of unsalted butter
1 savoy or other green cabbage, 2 heads of spring greens, or a few bunches of curly kale
sea salt and freshly ground black pepper
Method
Trim the leeks, slice them finely (maximum 5mm) and give them a good rinse to get rid of any grit. Heat the butter in a large frying pan or wide saucepan and add the leeks with a pinch of salt. Let them cook gently for 5-6 minutes, stirring or shaking the pan occasionally, until wilted and tender.
Meanwhile, grim and coarsely shred the cabbage, greens or kale. Cook lightly – in either a steamer or a large saucepan of salted water – for 3-4 minutes, until wilted and tender but not too soft. Remove from the heat immediately, drain well and let the excess moisture steam off for a minute or so. Then add to the pan of buttery leeks, along with some more seasoning, and stir over a low heat for about a minutes until thoroughly combined. Serve straight away.
In theory you can use any leftovers for bubble and squeak … but in practice there rarely are any.
January 6, 2011
Small boxes will have:
2 kg potatoes (Benbole farm)
* leeks (Jeremy Brown, St Kew Harvest)
onions (Restharrow Farm, Trebetherick)
carrots (Restharrow Farm)
sprout stalk (Restharrow Farm)
curly kale (Restharrow Farm)
Standard boxes will have an extra 500g potatoes plus:
parsnips (Restharrow Farm)
red cabbage (Restharrow Farm)
* jerusalem artichokes (Camel CSA)
* = grown to organic principles
January 1, 2011
We wish a happy and bountiful New Year to all our friends and fellow vegetable growers.
