Woodfield Weekly
Week Commencing January 26th
Starter Veg | Fruit and Veg Mixed | Standard Veg | Family Mixed |
Courgettes Red Onions Carrots Red Pepper Potatoes Leek Aubergine Artichoke | Courgettes Red Onions Carrots Red Pepper Potatoes Leek Aubergine Artichoke Bananas Apples Plums Oranges Pears | Purple Sprouting Broccoli Tomatoes Courgettes Red Onions Carrots Red Pepper Potatoes Leek Aubergine Artichoke | Purple Sprouting Broccoli Tomatoes Courgettes Red Onions Carrots Red Pepper Potatoes Leek Aubergine Artichoke Plums Pears Bananas Apples Oranges Kiwi |
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.
A bit less of the root veg this week and a bit more greenery. That includes the first of the purple sprouting broccoli and also includes artichokes in most of this week’s boxes. The oranges are some of the first of this years blood oranges, direct from the Geima co-op in Sicily who are now sending us their citrus fruit almost every week.
How to cook artichokes |
Artichoke cooking is really simple - just boil them. It's the preparation that takes the effort...
Remove all but 1cm of the stalk.
Cut the top 1/4 off each leaf with scissors. This removes the spike at the tip of the leaf, which is really quite sharp!
If you can open up the artichoke and remove the hairy thistle, do so, otherwise leave until after cooking.
Cook in boiling water for 15 - 30 minutes, until tender.
Globe Artichoke With Vinaigrette
Prepare as described and cook for 15 - 30 minutes, until the outer leaves are tender at the base. Pull off a leaf at a time and dip in lemon juice or vinaigrette. Use your teeth to pull the flesh off the base of the leaf. Throw away the rest of the leaf.
Continue until you're left with the heart and the flowery thistle. Cut off the thistle (it scratches if you eat it) and then eat the heart! |
Suggestions for Purple Sprouting Broccoli
What to eat with purple sprouting broccoli
Considering it's a member of the cabbage family, purple sprouting broccoli has a surprisingly delicate taste.
Try eating lightly steamed spears with:
Chopped, dry-cured black olives and olive oil
A squeeze of lemon, or Seville orange if you find a late one
Capers, lemon zest and olive oil
Soy sauce, grated fresh ginger and sesame oil
Purple sprouting broccoli with butter and lemon
Steam gently for six to eight minutes and do not overcook. Sprinkle the heads lightly with lemon juice. Serve immediately on warmed plates with a little pot of melted, unsalted butter for dipping.
www.woodfieldorganics.co.uk