Woodfield Weekly

 

 

 

Week Commencing January 12th

Starter Veg	Fruit and Veg Mixed	Standard Veg	Family Mixed
Cauliflower Cabbage Pepper Carrots Potatoes Beetroot Onions Mushrooms	Cauliflower Cabbage Pepper Carrots Potatoes Beetroot Onions Mushrooms Bananas Plums Oranges	Cauliflower Spinach Cabbage Sweet Pepper Tomatoes Carrots Potatoes Beetroot Onions Mushroom	Cauliflower Spinach Cabbage Sweet Pepper Tomatoes Carrots Potatoes Beetroot Onions Mushroom Bananas Plums Oranges/Apples

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.

As we are now into the second week of the new year, everything seems to be working well on the farm. Last week was a bit hectic as it was the first week back after Christmas, and involved much running around to make sure hat there was enough produce available for the boxes. I trust that last week’s boxes were good, but please make sure to let us know if you have any comments about, quantity, quality, variety, or any other issues.

Over the next few weeks you might notice some differences in the boxes themselves as we are experimenting with different box types and sizes to make the transportation a little bit more efficient, and replacing the very large sized boxes with a few different sizes.

We have enclosed a couple of recipes overleaf, and as ever you can find many more on the website. We are attempting to increase the amount of recipes on the website each week, you might find it worth a look from time to time.

Best wishes

 

 

Winter Vegetable Mash

 

Serves: 4

Ingredients

1 tbsp olive oil

1 onion, chopped  

1 garlic clove, crushed

1 red chilli finely chopped, seeds removed

1 large parsnip, peeled and diced

2 leeks, sliced into rings

350g/12 oz potatoes, peeled and diced

2 tbsp milk

1 tsp English mustard

60g/2oz mature cheddar, grated

60g/2oz light cream cheese

Heat oil in saucepan, gently cook the onion, garlic, chilli, parsnips and leeks with a few tbsps of water and the lid on for 5 mins. Add enough boiling water from the kettle to just cover and simmer gently for 15 mins or until the veg are tender.

Meanwhile, boil potatoes for 20 mins or until tender; drain then mash with milk, mustard, cream cheese, 3/4 of the cheddar cheese and freshly ground black pepper.

Drain the vegetables well, stir into the mashed potato and serve sprinkled with the remaining cheese.

 

Baked Carrots

 

Ingredients

4 cups of carrots, sliced.

½ cup of water.

6 tablespoons of butter.

2 tablespoons of sugar.

1 teaspoon of nutmeg.

1 teaspoon of salt.

In a casserole dish, mix the sugar, nutmeg and salt with water.

Add the carrots and dab them with butter.

Bake at 350°F (175°C) for 10 minutes, stirring after 5 minutes.

Allow to rest for 3-4 minutes.

Serve.