Woodfield Weekly
WOODFIELD ORGANICS
Expected Veg Box Contents
Week Commencing November 4th
Starter Veg Fruit and Veg Mixed Standard Veg Family Mixed
Potatoes
Carrots
Onions
Spinach
Brocolli
Leeks
Lettuce
Potatoes
Carrots
Onions
Spinach
Brocolli
Leeks
Lettuce
Lemon
Oranges
Apples
Bananas
Mixed Salad
Parsnips
Garlic Chives
Potatoes
Carrots
Onions
Spinach
Brocolli
Leeks
Lettuce
Mixed Salad
Parsnips
Garlic Chives
Potatoes
Carrots
Onions
Spinach
Brocolli
Leeks
Lettuce
Lemon
Oranges
Apples
Bananas
Grapes
These are the likely contents for this week. When there are late changes due to weather or other factors we will ensure that a suitable alternative is included in the box.
This week we have spinach, broccoli and lettuce in all boxes, and in the larger boxes we also have parsnips and more salad.
We have also decided to put some potatoes in every box. The guys in Perry Court grow several different varieties of potato, so we wanted to see what you thought of the current crop.
Spinach & Potato Curry (Sag Aloo)
It's similar to the Indian Sag Aloo.
Serve it with rice. It goes really well with lentil dahl.
Ingredients
250g potatoes
200g fresh spinach leaves (or you can use Swiss chard, if you have some)
1 tin tomatoes
1 tablespoon olive oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 small chilli
1/2 stock cube
1. Heat a thick bottomed pan until it is hot. Add the cumin and coriander seeds and cook for 2 minutes, until toasted. Allow to cool and then grind in a pestle & mortar.
2. Scrub the potatoes and chop them into 1/2 inch cubes.
3. Wash the chilli and de-seed it. Slice it finely.
4. Heat the oil in a pan and then add the chilli and the spices. Cook for a minute.
5. Add the potatoes, tomatoes and 1/2 stock cube and mix well.Cover and simmer for 15 minutes, until the potatoes are almost cooked.
6. Wash the spinach thoroughly and chop roughly. Add to the pan. Stir and cover. Simmer for 5 minutes until the spinach is wilted and the potatoes fully cooked.
Parsnips
How To Use
There's no need to peel organic parsnips. Many of the nutrients are just below the surface of the skin.
Trim the stalk and the root and then you can:
Chop into chunks and boil for 10 minutes, until soft.
Or...
Do as above, then mash with butter.
Or...
Chop into "chip shapes" and bake with some olive oil for 30 minutes at 190C until soft in the middle and crunchy on the outside.
Ginger Carrot Cake
Measurements are American, but easy enough to follow.
Ingredients
3/4 c Natural apple juice
1 tsp Baking powder
1/2 cup veg oil
1 tsp Baking soda
1 1/2 cups Raisins
1 tsp Cinnamon
1/2 cup Pure maple syrup
1/2 tsp Nutmeg
1 1/2 cups Grated carrots
1/2 tsp Salt
2 ts Finely grated fresh ginger
1 cup Chopped walnuts
2 cups Whole wheat pastry flour
Instructions
Preheat oven to 350F. Lightly oil an 8x8 inch cake pan or a 9 inch round pan and dust with flour, shaking out the excess. Put the apple juice, oil, 1/2 cup of the raisins, the maple syrup, and orange zest in a blender and blend until smooth.
Add the carrots and ginger and pulse just to mix. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together.
Add the apple juice mixture and combine, using as few strokes as possible. Fold in the remaining 1 cup of raisins and the walnuts.
Pour the batter into prepared pan. Use a spatula to spread the batter evenly.
Bake until a toothpick inserted near the center of the cake comes out clean, 35 to 45 minutes.
When the cake is done, remove from oven and let cool for 10 minutes in the pan. Transfer to a wire rack.