Woodfield Weekly
It’s been a busy week here, the new online system has finally gone live with not too many hitches and we are now able to offer a wider selection of seasonal fruit and vegetables to order alongside your boxes. We’re starting to see some of the late spring/early summer produce coming through from the co-operatives in Italy, cucumbers and tomatoes this week with courgettes also in some of the boxes. The English staples of cauliflower and spring greens are still going strong and will go through to the middle of May, weather and harvesting permitting.
From the top 10 recipes that every child should know 2008 here’s a great one for spring greens.
Spring greens stir fry
Ingredients (serves 4)
100g beansprouts
100g spring green cabbage
4-6 spring onions
100g mushrooms
2 x 5ml spoons soy sauce
1 clove garlic
1 x 5ml spoon sugar
2 x 5ml spoons red wine vinegar
1 x 15ml spoon vegetable oil
Method
1. Wash the beansprouts. Wipe the mushrooms with a clean, damp cloth and slice them thinly.
2. Shred the cabbage. Chop the stalk off and then slice in half. Place the flat side onto the chopping board and then cut the cabbage into thin strips. You may need to use your fingers to separate the cabbage and then continue slicing until you have thin strips. You may find that scissors are the safest way of doing this.
3. Make the sauce by peeling and crushing the garlic clove into a mug or bowl. Add in the sugar, red wine vinegar and soy sauce and stir well.
4. Place the wok or large frying pan onto the hob. Heat the vegetable oil over a high heat. Add the shredded spring green cabbage, beansprouts and sliced mushrooms. Cook for 5 minutes, stirring all the time.
5. Add the dressing. Cook for another 5 minutes, stirring all the time.
Courgette Loaf
3 eggs
275ml/9fl oz sunflower oil
350g/12oz caster sugar
350g/12oz courgettes (or small marrow), grated
165g/5½oz plain flour
165g/5½oz buckwheat flour
1 tsp baking powder
2tsp bicarbonate of soda
1 tbsp ground cinnamon
175g/6oz raisins
150g/5oz walnuts, chopped Method
1.Preheat the oven to 180C/350F/Gas 4. Grease and base line 900g/2lb loaf tins with greased greaseproof paper.
2. Measure all the ingredients into a large bowl and mix well to make a thick batter. Pour into the prepared tins.
3. Bake in the preheated oven for about 1 hour or until the loaves are firm and a fine skewer inserted into the centre comes out clean. Cool the cakes a little before turning out and leaving to cool completely on a wire rack. Store in the fridge and use within 3 weeks. Cauliflower Curry | |
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Ingredients
- 2 onions , finely chopped
- oil
- 1cm ginger , grated
- 2 tbsp curry paste (use more if you like it hot)
- 400g tin coconut milk
- 400g tin chopped tomatoes
- 1 head cauliflower , broken into pieces
- 2 potatoes , peeled and cut into chunks
- 1 lemon , juiced
- 200g spinach
Method
1. Fry the onions in a little oil until they start to soften, add the ginger and curry paste and fry until fragrant. Add the coconut milk, tomatoes, cauliflower and potatoes and bring to a simmer.
2. Cook for 20-30 minutes or until the potato is cooked, then season with salt. Stir in the lemon juice and spinach and leave for 2 minutes with a lid on, but off the heat. Season and serve with naan bread and basmati rice.